laporan bersama perwakilan malaysia - Food Safety and Quality ...

2.2.15 DISCUSSION PAPER ON MECHANISM FOR RE-EVALUATION OF SUBSTANCES BY JECFA (Agenda
Item 9b)
HIGHLIGHTS OF DISCUSSION
(Documents : CX/FA 11/43/19; CRD 21 (Brazil; EU, India,
Mali and Peru))
The JECFA Secretariat introduced document CX/FA 11/43/19
and recalled that JECFA and the CCFA had repeatedly
discussed the need for a more systematic approach to the reevaluation
of food additives that were currently undertaken upon
specific requests. Considering that JECFA had evaluated over
600 food additives (excluding flavouring agents) to date and
many of these evaluations dated back to over 30 years ago, a
more systematic approach to prioritize re-evaluations was
necessary. A re-evaluation was the only scientific basis to
ensure the safety of food additives and where necessary to
revoke existing food additive provisions (in the GSFA and in
commodity standards), specifications or ADIs. The re-evaluation
process needed to take into account existing information, in
particular recent assessments, to avoid duplication and
considering the limited resources.
The JECFA Secretariat briefly explained the prioritisation criteria
and re-evaluation schemes used by JMPR/CCPR and the
European Food Safety Authority. The JECFA Secretariat also
presented a table on the status of food additives evaluated by
JECFA between 1956 and 2008. The JECFA Secretariat
proposed as a framework for a re-evaluation scheme:
to establish a list of food additives evaluated by JECFA,
organized by year and grouped by the main reported
technical functions;
to gather all available information on these additives from
members and organizations, including companies
producing food additives; and
to establish a prioritized list of food additives for action by
the Committee, including requests for re-evaluation by
COMMITTEE'S DECISION
Conclusion
The Committee agreed to establish an e-
WG, led by Canada, open to all Members
and Observers and working in English only,
with the following terms of reference:
i. To establish criteria to prioritize food
additives for re-evaluation (taking into
account the proposed criteria in the
working document and those used by
JMPR/CCPR);
ii. To establish a detailed list of the 107
food colours evaluated by JECFA
since 1956, organized by year of
evaluation;
iii. To compile information on these
colours from members and other
organizations, including from the
industry producing food additives;
iv. To establish a prioritized list of food
colours based on prioritization
criteria, for action by CCFA, including
for consideration for re-evaluation by
JECFA.
The report of the e-WG will be considered
by the next session of the Committee.
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