2011 Codex Committee on Contaminants in Foods - Institute of Food ...

EREP11/CFJOINT FAO/WHO FOOD STANDARDS PROGRAMMECODEX ALIMENTARIUS COMMISSIONThirty-fourth SessionGeneva, Switzerland, 4-9 July <strong>2011</strong>REPORT OF THE FIFTH SESSION OF THECODEX COMMITTEE ON CONTAMINANTS IN FOODSThe Hague, The Netherlands,21 – 25 March <strong>2011</strong>NOTE: This report includes <strong>Codex</strong> Circular Letter CL <strong>2011</strong>/6-CF

CX 4/35.2To:From:<strong>Codex</strong> Contact PointsInterested International OrganizationsSecretariat,<strong>Codex</strong> Alimentarius Commission,Joint FAO/WHO Food Standards Programme,E-mail: codex@fao.org,Fax : +39 06 57054593)Viale delle Terme di Caracalla,00153 Rome, ItalyCL <strong>2011</strong>/6-CFMarch <strong>2011</strong>Subject: DISTRIBUTION OF THE REPORT OF THE FIFTH SESSION OF THE CODEX COMMITTEE ONCONTAMINANTS IN FOODS (REP11/CF)The Report of the Fifth Session of the <strong>Codex</strong> <strong>Committee</strong> on Contaminants in Foods is attached. It will beconsidered by the Thirty-fourth Session of the <strong>Codex</strong> Alimentarius Commission (Geneva, Switzerland, 4-9July <strong>2011</strong>).PART I: MATTERS FOR ADOPTION BY THE 34TH SESSION OF THE CODEX ALIMENTARIUS COMMISSIONProposed Draft Standards and Related Texts at Step 5/8 of the Procedure1. Proposed Draft Code of Practice for the Prevention and Reduction of Ethyl CarbamateContamination in Stone Fruit Distillates (para. 26, Appendix II);2. Proposed Draft Maximum levels for Melamine in Food (Liquid Infant Formula) (para. 33,Appendix III);Governments and international organizations wishing to submit comments on the above documents shoulddo so in writing, preferably by e-mail, to the above address, before 15 May <strong>2011</strong>.PART II: REQUEST FOR COMMENTS AND INFORMATION3. Priority List of Contaminants and Naturally Occurring Toxicants for Evaluation by JECFA (para.93, Appendix V)The Priority List of Contaminants and Naturally Occurring Toxicants for Evaluation by the Joint FAO/WHOExpert <strong>Committee</strong> on Food Additives (JECFA) has been endorsed by the <strong>Codex</strong> <strong>Committee</strong> on Contaminantsin Foods as indicated in para. 93 and presented in Appendix V of this Report. Submission of commentsand/or information is requested as follows:−Comments on substances that are already included in the Priority List (information on dataavailability of those substances should also be submitted where applicable); and/or− Nomination of new substances for the Priority List (information on details of new substances,expected timeline for data availability should also be submitted).For the second bullet point, it is requested to fill in the form as contained in Appendix VI of this Report.Governments and international organizations wishing to submit comments and/or information on the PriorityList of Contaminants and Naturally Occurring Toxicants for Evaluation by the Joint FAO/WHO Expert<strong>Committee</strong> on Food Additives (JECFA) should do so in writing, preferably by e-mail, to the above address,before 31 January 2012.

REP11/CFTABLE OF CONTENTSParagraph(s)Introduction 1Opening of the Session 2 - 3Adoption of the Agenda (Agenda Item 1) 4 - 5Matters Referred to the <strong>Committee</strong> by the <strong>Codex</strong> Alimentarius Commission and/or Other<strong>Codex</strong> <strong>Committee</strong>s and Task Forces (Agenda Item 2) 6 - 12Matters of Interest arising from FAO, WHO (including JECFA) (Agenda Item 3a) 13 - 21Matters of Interest arising from Other International Organizations - IAEA (Agenda Item 3b) 22Proposed Draft Code of Practice for the Reduction ofEthyl Carbamate in Stone Fruit Distillates (Agenda Item 4) 23 - 26Proposed Draft Maximum Levels for Melamine in Food (Liquid Infant Formula) (Agenda Item 5) 27 - 33Proposed Draft Maximum Levels for Deoxynivalenol (DON) and its Acetylated Derivativesin Cereals and Cereal-Based Products (Agenda Item 6) 34 – 43Proposed Draft Maximum Level for Total Aflatoxins in Dried Figs (Agenda Item 7) 44 - 50Editorial Amendments to the GSCTFF (Agenda Item 8) 51Discussion Paper on Mycotoxins in Sorghum (Agenda Item 9a) 52 – 59Discussion Paper on Arsenic In Rice (Agenda Item 9b) 60 – 64Discussion Paper on Guidance for Risk Management Options (Agenda Item 9c) 65 – 70Discussion Paper on Ochratoxin A in Cocoa (Agenda Item 9d) 71 – 75Discussion Paper on Furan (Agenda Item 9e) 76 – 79Discussion Paper on Pyrrolizidine Alkaloids (Agenda Item 9f) 80 – 83Endorsement of Provisions for Health-related Limits for Certain Substances in theStandard for Natural Mineral Waters (Agenda Item 10) 85 - 90Priority List of Contaminants and Naturally Occurring Toxicants Proposedfor Evaluation by JECFA (Agenda Item 11) 91 - 93Other Business and Future Work (Agenda Item 12) 94 - 102Cadmium 95Lead 96 - 97Mercury 98Perchlorate 99Chlorine 100Date and Place of the Next Session (Agenda Item 13) 103ii

REP11/CF 1INTRODUCTION1. The <strong>Codex</strong> <strong>Committee</strong> on Contaminants in Foods (CCCF) held its fifth session in The Hague(the Netherlands) from 21 to 25 March <strong>2011</strong>, at the kind invitation of the Government of theNetherlands. Mr. Martijn Weijtens, Member of the Management Team, Ministry of Agriculture,Nature and Food Quality, Department of Food, Animal Health and Welfare and Consumer Policy, theNetherlands, chaired the meeting. The Session was attended by 184 delegates representing 62Member countries, one Member Organization and 15 International Organizations. The list ofparticipants, including the Secretariat, is given in Appendix I to this report.OPENING OF THE SESSION2. Dr. Hans Hoogeveen, Director General, Member of the Board of Directors, Dutch Ministry ofEconomic Affairs, Agriculture and Innovation, welcomed the participants and opened the session onbehalf of the Government of The Netherlands.Division of Competence 13. The <strong>Committee</strong> noted the division of competence between the European Union and itsMember States, according to paragraph 5, Rule II of the Procedure of the <strong>Codex</strong> AlimentariusCommission, as presented in CRD 1.ADOPTION OF THE AGENDA (Agenda Item 1) 24. The <strong>Committee</strong> adopted the Provisional Agenda as the Agenda for the Session and agreed todiscuss the Agenda Items in the following order: 1, 2, 3a, 3b, 4, 6, 9b, 5, 9f, 7, 8, 9a, 9c, 9d, 9e, 10, 11,12, 14.5. The <strong>Committee</strong> confirmed the decision of its last session to establish an in-session physicalWorking Group on the Priority List of Contaminants and Naturally Occurring Toxicants forEvaluation by JECFA under the chairmanship of The Netherlands (Item 11).MATTERS REFERRED TO THE COMMITTEE BY CODEX ALIMENTARIUSCOMMISSION AND/OR OTHER CODEX COMMITTES/TASK FORCES (Agenda Item 2) 36. The <strong>Committee</strong> noted those matters for information and took the following decisions:Review of the Risk Analysis Principles Applied by the <strong>Codex</strong> <strong>Committee</strong> on Food Additives andthe <strong>Codex</strong> <strong>Committee</strong> on Contaminants in Foods7. The <strong>Committee</strong> recalled that the CCGP had agreed that the risk analysis policies developed by<strong>Codex</strong> committees were generally consistent with the Working Principles for Risk Analysis and hadagreed that no action was necessary on the revision of the Principles, but in view of the decision of43rd sesssion of CCFA to advocate separate Risk Analysis Principles on food additives and oncontaminants, agreed to proceed with this separation.Revision of Risk Analysis Principles Applied by the <strong>Codex</strong> <strong>Committee</strong> on Food Additives and the<strong>Codex</strong> <strong>Committee</strong> on Contaminants in Foods and the Code of Practice for Source DirectedMeasures to Reduce Contamination of Food with Chemicals as to their applicability to animalfeed8. Some delegations expressed the view that there was no need to revise the Principles as the issueof animal feed was already well covered as proposed in Annexes 1 and 2 of CX/CF 11/5/2. Anotherdelegation proposed that the <strong>Committee</strong> instead consider the amendment of the definition forcontaminants to more adequately cover feeds.123CRD 1 (Annotated Agenda – Division of competence between the European Union and its MemberStates).CX/CF 11/5/1.CX/CF 11/5/2; CX/CF 11/5/2-Add.1; CRD 3 (comments of Kenya); CRD 9 (comments of Thailand); CRD 13(comments of Indonesia); CRD 15 (comments of India); CRD 16 (comments of Nigeria); and CRD 18(comments of Japan).

REP11/CF 4PROPOSED DRAFT CODE OF PRACTICE FOR THE REDUCTION OF ETHYLCARBAMATE IN STONE FRUIT DISTILLATES (Agenda Item 4) 723. The Delegation of Germany, speaking as Chair of the electronic Working Group, introducedthe report of the working group and informed the <strong>Committee</strong> that the revised proposed draft Code ofPractice (COP) was presented in Annex I of CX/CF 11/5/4.24. The <strong>Committee</strong> noted that the main changes related to the clarification of measures proposedfor removal of hydrocyanic acid and the prevention of ethyl carbamate formation during the processof distillation and that the term “stone fruit distillate” was defined and applied consistently in theCOP.25. The <strong>Committee</strong> considered the proposed draft paragraph by paragraph and in addition to someeditorial amendments, made the following changes:• to use “stone fruit distillates” instead of “stone fruit spirits” and “stone fruit marc spirits”consistently throughout the document;• to better define “stone fruit” in paragraph 7a;• to replace “methanol” with “acetaldehyde” as more appropriate in paragraph 11; and• to add “or ethyl alcohol” after “alcoholic beverages” in paragraph 20 for completeness.Status of the Proposed Draft Code of Practice for the Prevention and Reduction of EthylCarbamate Contamination in Stone Fruit Distillates26. The <strong>Committee</strong> agreed to forward the proposed draft Code of Practice to the 34 th Session ofthe Commission for adoption at Step 5/8 (with omission of Steps 6 and 7) (Appendix II).PROPOSED DRAFT MAXIMUM LEVELS FOR MELAMINE IN FOOD (LIQUID INFANTFORMULA) (Agenda Item 5) 827. The <strong>Committee</strong> recalled that its last session had agreed to circulate for comments at Step 3 theproposed draft Maximum Level of 0.5 mg/kg for melamine in liquid infant formula.28. The <strong>Committee</strong> was informed that liquid infant formula was a unique product retailed in aready-to-consume form and was not obtained through reconstitution of powdered infant formula. Itwas further clarified that the proposed draft ML was based on the knowledge of the product and onthe assumption that its consumption would not lead to an exceedance of the WHO tolerable dailyintake level.29. While some delegations supported the proposed level of 0.5 mg/kg, several other delegationsquestioned the need for such a high level that was not equivalent with the level for reconstitutedpowdered infant formula. These delegations were of the opinion that the level for liquid infantformula should be equivalent to that of reconstituted powdered infant formula even if the productunderwent a different manufacturing process. It was also noted that a lower level could be achievedby industry. These delegations therefore proposed either a ML of 0.125 mg/kg or 0.15 mg/kg (asrounded from 0.14 mg/kg) to be equivalent to reconstituted powdered infant formula by differentreconstitution factors. A delegation, supported by several other delegations, further noting that thepurpose of the establishment of MLs for melamine was to primarily differentiate adulterated productsfrom those which could contain melamine through possible migration from the packing material,proposed to include a note to indicate that the ML did not apply if it could be proven that a higherlevel was as a consequence of migration from food contact materials taking into account any national78CX/CF 11/5/4; CX/CF 11/5/4 Add.1 (comments of Costa Rica); CRD 3 (comments of Kenya); CRD 4(comments of Mali); CRD 7 (comments of the European Union); and CRD 17 (comments of Cameroon).ALINORM 10/33/41, Appendix IV; CX/CF 10/5/5 (comments of Brazil, Canada, New Zealand, Peru andIDF); CRD 4 (comments of Mali); CRD 6 (comments of Philippines); CRD 7 (comments of the EuropeanUnion); CRD 8 (comments of Egypt); CRD 12 (comments of Tanzania); CRD 13 (comments ofIndonesia); CRD 15 (comments of India); CRD 16 (comments of Nigeria); CRD 17 (comments ofCameroon); CRD 20 (comments of Republic of Korea); and CRD 22 (comments of NHF).

REP11/CF 5authority migration limits. A number of delegations while supporting the level of 0.15 mg/kg, wereopposed to the note. These delegations indicated that packaging materials from which melamine couldmigrate should be avoided especially as these were products for a vulnerable group, namely, infants. Itwas clarified that migration of melamine could be from the cap sealings or the coatings of the cans inwhich liquid infant formulae were packed and that such migration was unavoidable. It was necessarytherefore to include the note.30. A delegation further proposed that the level be set at 1 mg/kg on a dry matter basis and thatCCMAS should be requested to identify methods of analysis for melamine in liquid infant formula. Itwas clarified that the 32 nd Session of CCMAS had identified methods for melamine in milk, milkproducts and infant formula 9 .31. In view of the discussion, the <strong>Committee</strong> agreed to set a level of 0.15 mg/kg for liquid infantformula as consumed with a note as proposed.32. The Delegations of Costa Rica, Peru and Nicaragua expressed their reservation to the inclusionof the note. The Observer of NHF also expressed concern with the inclusion of the note and pointedout that the level should be set as low as possible, taking into account that the product was forvulnerable infants and that no exemptions should be allowed.Status of the Proposed Draft Maximum Levels for Melamine in Food (Liquid Infant Formula)33. The <strong>Committee</strong> agreed to forward the proposed draft maximum level for liquid infant formulato the 34 th Session of the <strong>Codex</strong> Alimentarius Commission for adoption at Step 5/8 (with omission ofSteps 6 and 7) (Appendix III).PROPOSED DRAFT MAXIMUM LEVELS FOR DEOXYNIVALENOL (DON) AND ITSACETYLATED DERIVATIVES IN CEREALS AND CEREAL-BASED PRODUCTS (AgendaItem 6) 1034. The Delegation of Canada, speaking as Chair of the Working Group on DON presented thereport of the working group as presented in CX/CF 11/5/6. The Delegation highlighted therecommendations made by the working group, in particular, that MLs be set for DON only or that the<strong>Committee</strong> consider further data collection before proceeding with the elaboration of MLs for DONand its acetylated derivatives. The Delegation pointed out that currently there were insufficient dataon acetylated derivatives of DON also due to the lack of validated methods for their detection.35. The <strong>Committee</strong> had an exchange of views on whether there was a need for further datacollection or whether the information was sufficient to establish MLs for DON and/or its acetylatedderivatives.36. The JECFA Secretariat clarified that the 72 nd JECFA meeting had established a group TDI forDON and its acetylated derivatives and that the latter contributed to overall DON exposure. Inaddition, in relation to the proposal for further data collection, it was clarified that JECFA had lookedat several sets of occurrence data, both for DON and its acetylated derivatives. The <strong>Committee</strong> wasreminded that the 72 nd JECFA had considered several data reports. Even though most of the dataconsidered were from the European region, data were also available and considered from otherregions, including Africa and Asia. Data on acetylated derivatives had also been available. It wasfurther noted that repeated requests for more data had been made over the years by the <strong>Committee</strong>.The JECFA assessment had been based on a large number of data and it was unlikely that a lot of newdata would be available.37. Several delegations supported the collection of further data, in particular that monitoring ofDON and DON derivatives occurrence in wheat, maize and other cereals be continued: (i) to provide a910REP11/MAS, para 25 and Appendix III.CX/CF 10/5/6; CX/CF 11/5/6-Add.1 (comments of Chile, Costa Rica, Japan and Kenya); CRD 4(comments of Mali); CRD 7 (comments of the European Union); CRD 8 (comments of Egypt); CRD 12(comments of Tanzania); CRD 15 (comments of India); CRD 16 (comments of Nigeria); and CRD 20(comments of Republic of Korea).

REP11/CF 6more complete picture of seasonal and regional differences and (ii) to provide more complete data setsincluding individual data rather than aggregated data. It was also proposed that attention be paid tomitigation methods to allow the review of the Code of Practice for the Prevention and Reduction ofMycotoxin Contamination in Cereals (CAC/RCP 51-2003) and its possible revision.38. Several other delegations noted that the decision of the last session of the <strong>Committee</strong> toestablish MLs for DON was based on the fact that there was currently sufficient occurrence data toproceed. Also noting that DON was a human health concern, it was proposed that the <strong>Committee</strong>proceed with MLs, but that the <strong>Committee</strong> first focus on MLs for DON together with associatedsampling plans before proceeding with MLs for its acetylated derivatives due to the lack of completedata and availability of analytical methods.39. There was some exchange of views of the MLs proposed by the working group. A delegationpointed out that setting an ML for raw commodities could be trade restrictive. This delegation notedthat DON levels could be considerably reduced during the milling process. A few other delegationshowever supported setting levels for raw cereals (wheat, maize and barley) as these were widely usedcommodities in some regions and indicated that the 2 mg/kg was achievable with application of goodagricultural practices. Questions were also raised on the level proposed for infant foods and proposalswere made for more stringent levels and the need to take into account high consumption of certaininfant foods derived from cereals such as wheat, in some regions. While delegations expressedsupport for the level of 1 mg/kg in foods derived from wheat, barley and/or maize, some delegationsexpressed the view that this category needed to be more accurately defined and that it should be basedon evidence of significance to international trade.40. The <strong>Committee</strong> also considered a proposal to request JECFA to do an impact assessment ofvarious hyptothetical MLs as recommended by the electronic Working Group. The JECFA Secretariatnoted that it was possible to undertake such work in parallel with the development of MLs. It wastherefore agreed that this matter could be discussed further in the priorities in-session Working Group(Agenda Item 11).41. In view of the discussion, the <strong>Committee</strong> agreed to proceed with the establishment of MLs forDON in cereals and that it would at the 8th Session of the <strong>Committee</strong> consider the extension of theML to acetylated derivatives of DON. The <strong>Committee</strong> reconfirmed that the ML would not be forcereals intended for animal feed as DON barely carries over to animal products for humanconsumption. In view of this decision, it was agreed to reconvene the electronic Working Group ledby Canada to further continue this work, including the development of associated sampling plans. Theelectronic Working Group was also requested to explore the possibility to revise the Code of Practicefor the Prevention and Reduction of Mycotoxin Contamination in Cereals (CAC/RCP 51-2003) andreport the result at the next session.42. The <strong>Committee</strong> also encouraged members and industry to continue monitoring occurrence ofDON and its derivatives and agreed that these data should be submitted to the GEMS FoodProgramme. In addition, it was agreed to request CCMAS to identify methods for acetylatedderivatives of DON in order to allow for its monitoring.Status of the Proposed Draft Maximum Levels for DON and its Acetylated Derivatives inCereals and Cereal-based Products43. The <strong>Committee</strong> agreed to return the proposed draft MLs for DON to Step 2/3 for furtherdevelopment by the electronic Working Group, circulation for comments and further consideration bythe next session of the <strong>Committee</strong>.

REP11/CF 7PROPOSED DRAFT MAXIMUM LEVEL FOR TOTAL AFLATOXINS IN DRIED FIGS(Agenda Item 7) 1144. The Delegation of Turkey, as Chair of the electronic Working Group on Dried Figs,introduced the document highlighting the main issues associated with the establishment of theproposed maximum level of 10 µg/kg as laid down in working document CX/CF 11/43/7. Inparticular, the Delegation informed the <strong>Committee</strong> that the proposed ML ensures protection ofconsumers’ health while ensuring fair trade practices as consumption of dried figs as such or asingredients was lower than other products traded worldwide such as tree nuts for which the same levelhad been established. The Delegation also highlighted that the proposed ML was based on theappropriate application of the Code of Practice for the Prevention and Reduction of AflatoxinContamination in Dried Figs (CAC/RC 65-2008)45. A delegation while not opposed to the proposed ML for dried figs, suggested that in future the<strong>Committee</strong> should strictly apply the principle in the General Standard for Contaminants and Toxins inFood and Feed when agreeing to new work for establishment of MLs.46. The <strong>Committee</strong> noted that there was wide support for the proposed ML however somedelegations stated that it was not possible to agree with the proposed ML without having full clarityabout the sampling plan. Other delegations also emphasized the importance of the sampling plans inview of the heterogeneous distribution of aflatoxins in dried figs. This would in turn allow properenforcement of the ML. It was noted that the proposed ML represented a good balance between costbenefits of dried fig production and protection of human health.47. In addition, some delegations, while not necessarily opposed to the proposed ML, questionedwhether occurrence and processing data should not also be gathered from other producing countriesso that the ML more accurately reflected current industry practices, and that consumption of dried figshad been increased in certain countries especially among certain population groups like children. Adelegation also questioned whether the proposed ML accurately reflected good implementation of theCode of Practice and whether the term “dried figs” covered all types of dried figs or only ready-to-eatproduct.48. The Delegation of Turkey highlighted that the sampling plan referred to in CX/CF 11/5/7 wasalready in use for many years in European countries.49. The Delegation of Turkey indicated that the country accounts for the major portion of theworld market in trade of dried figs and that other major producing countries that had participated inthe working group had not provided data that could give rise to lower MLs and had neither disagreedwith the proposed ML. In this regard, it was pointed out a similar situation applied to theestablishment of MLs for tree nuts where data on different nuts were mainly based on data providedby one or a few major producing countries. The Delegation noted that provisions in the COP had beenin place for a long time in Turkey even before the Code was adopted by <strong>Codex</strong>. The Delegationclarified that the term “dried figs” applied to “ready-to-eat” product in line with the decision of thelast session of the <strong>Committee</strong>, this being the major form of dried figs traded worldwide. As regardsthe need for accompanying sampling plans, the Delegation explained that sampling plans were closelylinked to the ML therefore there should first be agreement with the proposed ML before pursuing adevelopment of sampling plans although reference was made in the working document to samplingplans. The Delegation agreed that sampling plans would be described and justified together with theproposed level for consideration by the next session of the <strong>Committee</strong>.Status of the Proposed Draft Maximum Level for Total Aflatoxins in Dried Figs50. The <strong>Committee</strong> agreed to return the Proposed Draft Maximum Level for Dried Figs to Step2/3 so that the sampling plans according to the proposed ML of 10 µg/kg can be developed for11CX/CF 11/5/7. CX/CF 11/5/7-Add.1 (comments of Brazil, Costa Rica and Norway). CRD 3 (commentsof Kenya); CRD 4 (comments of Mali); CRD 7 (comments of the European Union); CRD 8 (commentsof Egypt); CRD 9 (comments of Thailand); and CRD 21 (comments of INC).

REP11/CF 8consideration by the next session of the <strong>Committee</strong>.EDITORIAL AMENDMENTS TO THE GSCTFF (Agenda Item 8) 1251. The <strong>Committee</strong> agreed to discuss this Agenda Item at the next session as there was nodocument available at this session.DISCUSSION PAPER ON MYCOTOXINS IN SORGHUM (Agenda Item 9a) 1352. The Delegation of Sudan, as the Chair of the electronic Working Group (e-WG) onMycotoxins in Sorghum, introduced the report of the working group, as presented in CX/CF 11/5/9.53. It was reported that records and information on the occurrence of mycotoxins in grainsorghum was incomplete. However, available information showed that 9 mycotoxin types in 12countries were reported on sorghum. The main toxigenic fungi in sorghum were found to beAspergillus flavus, A. parasiticus, A. ochraceus, Alternaria alternata, Claviceps africana, Fusariumverticilliodes, F. proliferatum, F. graminearum and F. semitectum, and aflatoxins were the mostresearched mycotoxins in sorghum. Other types of mycotoxins including fumonisins, ochratoxins,zearalenone, trichothecenes, deoxynivalenol, nivalenol and ergosine were also reported in sorghum insome countries.54. The <strong>Committee</strong> noted that the electronic Working Group made recommendations whichconcerned two points: (i) more collection of data and research to be done on the occurrence ofmycotoxins in sorghum; and (ii) the development of a Code of Practice (COP) for the management ofaflatoxins in sorghum as an additional annex to the existing Code of Practice for the Prevention andReduction of Mycotoxin Contamination in Cereals (CAC/RCP 51-2003).55. Noting that sorghum was the fifth largest cereal in the world with an annual production of 65million tons and consumed as a staple crop for many African population groups, the <strong>Committee</strong>supported the recommendations proposed by the e-WG to update the discussion paper to explore thefeasibility of including an additional annex in the existing COP, while countries continue collection ofdata on the occurrence of mycotoxins in sorghum and sorghum-based food products at the pre- andpost-harvest levels as well as data on dietary intake especially from major producing countries. The<strong>Committee</strong> considered that it was important to update data especially from major sorghum producingcountries.56. The Representative of WHO informed the <strong>Committee</strong> that following the previous discussionsin the <strong>Committee</strong> on the lack of data on mycotoxins in sorghum, sufficient funding had been securedthrough the <strong>Codex</strong> Trust Fund to enable FAO and WHO to jointly implement a project covering 4pilot countries in Africa to collect samples, possibly from 2 harvests, and analyse mycotoxins andmycotoxin-producing fungi in sorghum. The project will start in <strong>2011</strong> and run for 3 years and will, tothe extent possible, also gather information, on agricultural practices related to the sorghumproduction in these countries.57. A delegation stressed that developing a COP for sorghum was very relevant to its country asthe majority of the population consumed sorghum as a main cereal and pointed out that the smallscalesubsistence farming practices of sorghum should be taken into account to ensure that thesefarmers could comply with the COP.Conclusion58. The <strong>Committee</strong> agreed to re-establish the electronic Working Group, under the chairmanshipof Nigeria, working in English only and open to all <strong>Codex</strong> members and observers, to update thediscussion paper to screen the general part of the exiting Code of Practice for the Prevention andReduction of Mycotoxin Contamination in Cereals (CAC/RCP 51-2003) to ascertain whether it wasrelevant and feasible for the production of sorghum and to explore the feasibility of including an1213CX/CF 11/5/8 (not available).CX/CF 11/5/9; CRD 3 (comments of Kenya); CRD 4 (comments of Mali); CRD 7 (comments of theEuropean Union); CRD 9 (comments of Thailand); CRD 12 (comments of Tanzania); CRD 13(comments of Indonesia); CRD 16 (comments of Nigeria); and CRD 17 (comments of Cameroon).

REP11/CF 9additional Annex for “Prevention and reduction of contamination by aflatoxins in grain sorghum” tothe COP for consideration by the next session.59. The <strong>Committee</strong> noted that data would be collected in the <strong>Codex</strong> Trust Fund pilot study onmycotoxins in sorghum, and no further discussion on MLs would be held at this point, but further datacollection and submission to GEMs Food Programme is encouraged.DISCUSSION PAPER ON ARSENIC IN RICE (Agenda Item 9b) 1460. The Delegation of China, as Chair of the electronic Working Group on Arsenic in Rice,introduced the document summarizing the main issues surrounding rice contamination with arsenic aspresented in working document CX/CF 11/5/10. The Delegation drew the attention of the <strong>Committee</strong>to the recommendation of the working group for the consideration of establishing maximum levels forarsenic in rice and whether they should address total or inorganic arsenic only or the need for furtherdata collection before considering the establishment of MLs.61. The <strong>Committee</strong> had an exchange of views on the appropriateness to set MLs for arsenic asopposed to further data collection, especially occurrence data on inorganic arsenic from variouscountries and sources, in order to clearly identify the products to which the ML should apply, beforetaking a decision on how to proceed further. In this regard, a delegation noted that based onmonitoring data of arsenic in rice and other foods, it was not clear if rice was the major source ofarsenic contamination compared to other types of foods and that in view of JECFA’s withdrawal of thePTWI of inorganic arsenic there was no adequate information to estimate the dietary risk of arsenicfor the general population. In view of this, consideration should be given to first develop a Code ofPractice before proceeding with the establishment of MLs. Another delegation indicated that countriesshould continue monitoring arsenic occurrence in rice and rice-based products (in particular thosespecies forming total and inorganic arsenic) taking into account regional and seasonal differences inarsenic levels in rice and to submit complete data sets including individual sample results rather thanonly aggregate data.62. The <strong>Committee</strong> also exchanged views on, if MLs were to be established, whether they shouldapply to inorganic arsenic or the sum of both organic and inorganic arsenic. Most delegations were insupport of development of MLs for total arsenic in rice as a first step. Some delegations felt that theML should only address the main contributor and most toxic form i.e. inorganic arsenic. Otherdelegations favoured the establishment of MLs for total arsenic as differentiation between both formsof arsenic required more complex analytical methods and due to the need for validated analyticalprocedures for determination of inorganic arsenic. It was noted that the fraction of inorganic arsenicmight have wide variation ranging from 40% to 80%. It could be more appropriate to establish MLsfor total arsenic for the time-being. In addition, it was noted that development of MLs for arsenic inrice-based products should be established by applying processing factors calculated from inorganicarsenic concentrations in raw product and the corresponding processed commodity resulting fromappropriate processing studies and that separated MLs would be needed for vulnerable groups such asinfants and young children.63. The JECFA Secretariat explained that the PTWI was established for inorganic arsenic, basedon the relevant toxicological data. Arsenic in food was more in the inorganic form and less organic,however routine analytical methods mostly measure total arsenic. Differentiation between arsenicspecies required more complicated analytical procedures. The JECFA Secretariat reminded the<strong>Committee</strong> that in the case of mercury the MLs were also set on total mercury rather than on thespeciated forms. In addition, the JECFA Secretariat recalled that the 72 nd JECFA Meeting had maderecommendations on the need for validated methods and reference materials for the determination ofinorganic arsenic in foods. Subsequently, more comprehensive occurrence data of inorganic arsenic infoods such as rice could be generated, to provide the basis of improved dietary exposure estimates andimpact assessment of different MLs.14CX/CF 11/5/10. CRD 3 (comments of Kenya); CRD 6 (comments of Philippines; CRD 7(comments ofthe European Union) CRD 9 (comments of Thailand); CRD 10 (comments of Thailand); CRD 11(comments of Argentina); CRD 12(comments of Tanzania) and CRD 17 (comments of Cameroon).

REP11/CF 10Conclusion64. The <strong>Committee</strong> agreed to initiate new work on maximum levels for arsenic in rice subject toapproval by the 34 th Session of the Commission. The <strong>Committee</strong> also agreed to re-convene theelectronic Working Group, led by China, working in English only and open to all <strong>Codex</strong> members andobservers, who would prepare a working paper considering MLs for arsenic in rice based on theconsiderations made at plenary for deliberation at the next session of the <strong>Committee</strong> (Appendix IV).The electronic Working Group should specify in the paper whether the MLs apply to total and/orinorganic arsenic in rice.DISCUSSION PAPER ON GUIDANCE FOR RISK MANAGEMENT OPTIONS ON HOW TODEAL WITH THE RESULTS FROM NEW RISK ASSESSMENT METHODOLOGIES(Agenda Item 9c) 1565. The Delegation of the United States of America, as the Chair of the electronic Working Groupon Risk Management Options, introduced the report of the working group, as presented inCX/CF 11/5/11. The Delegation reported that in the preparation of the paper many recommendationswere made on how to proceed, and on the purpose of the document some of which were contradictoryand that there was a need for guidance on how to take this forward; and on whether the description onthe risk assessment context as presented was appropriate; on what, if any, case studies would beappropriate; and on what ideas could be provided to further develop the risk management optionssection.66. There was general acknowledgement that the paper contained useful information in particularfor member countries and that it should be updated, but that it should be prepared in a more balancedway, focusing on the interface between risk assessment and risk management options, with lessdetailed information on risk assessment methodologies, and more on the interpretation of the outcomeof risk assessment, and that it should be prepared in a language more understandable to risk managers.The WHO JECFA Secretariat pointed out the risk assessment methodologies used by JECFA aredescribed in detail in the new publication Environmental Health Criteria No 240 (see Agenda Item 3)and that the paper should only briefly describe the different risk assessment outcomes for the purposeof the development of risk management options and recommendation to countries.67. There was little support for development of case studies at this stage.68. A few delegations questioned the need for the work on risk management options in view ofthe fact that there was already sufficient guidance for the <strong>Committee</strong> in the Procedural Manual.69. It was clarified that the purpose of the paper was to describe risk management options otherthan maximum levels and codes of practice for the <strong>Committee</strong> in light of different risk assessmentoutcomes, and to provide descriptions of the underlying risk assessment outcomes. It was furtherclarified that at this stage the work was still exploratory and that it did not impact on the currentguidance to the <strong>Committee</strong> as outlined in the Procedural Manual.Conclusion70. Due to the general support for further work, the <strong>Committee</strong> agreed to re-establish theelectronic Working Group, under the lead of the United States of America, co-chaired by TheNetherlands, working in English only and open to all <strong>Codex</strong> members and observers with thefollowing terms of reference:• To prepare a discussion paper for consideration at the next session on risk managementoptions in addition to MLs and codes of practice in light of different risk assessmentoutcomes focusing on:• A description of different risk assessment outcomes in language understandable forrisk managers and related uncertainties; and15CX/CF 11/5/11; CRD 7 (comments of the European Union); CRD 9 (comments of Thailand); CRD 15(comments of India); and CRD 19 (comments of the CIAA).

REP11/CF 11• Implications of different risk assessment outcomes and description of possible riskmanagement options.DISCUSSION PAPER ON OCHRATOXIN A IN COCOA (Agenda Item 9d) 1671. The Delegation of Ghana, as Chair of the electronic Working Group on Ochratoxin A (OTA)in Cocoa, introduced the document highlighting the main issues associated with the production ofcocoa in relation to contamination with ochratoxin A as contained in working document CX/CF11/43/12. In particular, the Delegation highlighted the recommendations of the working groupconcerning the future possible development of a code of practice for the prevention/reduction ofochratoxin A contamination in cocoa taking into account the knowledge currently available.72. Most of the delegations supported the recommendations as set out in paragraph 81 of theworking document in particular those related to encourage the cocoa processing industry to monitorthe levels of OTA in cocoa and cocoa products, develop studies directed to small holder farms togenerate data on levels of OTA over a period of several years, conduct dietary intake studies of OTAin cocoa and cocoa products for infants and children and the potential development of a code ofpractice once more information become available.73. Some delegations were of the view that the <strong>Committee</strong> was ready to start new work on thedevelopment of a code of practice based on the information available to date.74. Other delegations expressed the view that the elaboration of a code of practice might bepremature and that more information on OTA contamination in cocoa should be collected fromproducing countries before taking a decision to proceed with the development of such a code. In thisregard, they stressed the need to take into account agricultural and processing practices of small scaleproducers as cocoa production in many producing countries was mainly run by small scale farmers.Therefore, in elaborating further the proposal for the development of a code of practice, moreinformation should be gathered on such practices and OTA contamination so that the code canaccurately reflect good agricultural and manufacturing practices in the production of cocoa worldwidewhich would facilitate the implementation of the code by small scale farmers once adopted.Conclusion75. The <strong>Committee</strong> agreed to re-establish the electronic Working Group led by Ghana, working inEnglish only and open to all <strong>Codex</strong> Members and Observers, to update the discussion paper based onthe above considerations with a view to the development of a code of practice, for consideration bythe next session of the <strong>Committee</strong>.DISCUSSION PAPER ON FURAN (Agenda Item 9e) 1776. The Delegation the United States of America, as Chair of the electronic Working Group onFuran, introduced the report of the working group, as presented in CX/CF 11/5/13.77. The <strong>Committee</strong> noted that to date research on furan had not been successful in identifyingpractical and consistently effective solutions for decreasing furan in food and that it was premature todevelop a Code of Practice at this stage.78. It was clarified that more information on mitigation approaches might provide more practicalsolutions that could form the basis for the future development of a Code of Practice and that furananalogues (e.g., 2-methylfuran, 3-methylfuran) in mitigation studies could be included.79. The <strong>Committee</strong> agreed that this work could be taken up in the future when more adequate1617CX/CF 11/5/12. CRD 3 (comments of Kenya); CRD 4 (comments of Mali); CRD 5 (comments of Côted'Ivoire); CRD 6 (comments of Philippines); CRD 7 (comments of the European Union); CRD 9(comments of Thailand); CRD 12 (comments of Tanzania); CRD 16 (comments of Nigeria); and CRD 17(comments of Cameroon).CX/CF 11/5/13; CRD 7 (comments of the European Union); CRD 8 (comments of Egypt); CRD 9(comments of Thailand); CRD 15 (comments of India); CRD 17 (comments of Cameroon); and CRD 19(comments of CIAA).

REP11/CF 12data became available and that at that time the re-establishment of the electronic Working Group tofurther develop the discussion paper could be considered.DISCUSSION PAPER ON PYRROLIZIDINE ALKALOIDS (Agenda Item 9f) 1880. The Delegation of the Netherlands, as Chair of the electronic Working Group on PAs,introduced the document highlighting the main issues associated with PA contamination in food andfeed as presented in CX/CF 11/5/14.81. The <strong>Committee</strong> noted that there was general agreement with the recommendations of theworking group as set out in paragraphs 167-171 of the discussion paper namely: to encourage <strong>Codex</strong>members and observers to develop more analytical reference standards for PA to enable thedevelopment and validation of analytical methods; to generate more occurrence data on PAcontamination in food and feed; to request JECFA to identify which PA in food and feed (as carry overfrom feed to animal products) were of key interest to human health and to perform a full riskassessment based on the available data for the identified PA and/or to identify data gaps if full riskassessment was not possible (see Agenda Item 11); and to start work on a code of practice for theprevention/reduction of contamination of food with PA including a compilation of existing effectivemanagement/mitigation practices to prevent/reduce PAs contamination of food. In view of theseconsiderations, the <strong>Committee</strong> also agreed with the recommendation of the working group not to startwork on an ML for PA in food and feed for the time being.Conclusion82. The <strong>Committee</strong> agreed to re-establish the electronic Working Group on PA, led by theNetherlands, working in English only and open to all <strong>Codex</strong> members and observers, to update thediscussion paper based on the above considerations, in particular to undertake further compilation ofexisting management practices and to evaluate the possibility to develop a code of practice forconsideration by the next session of the <strong>Committee</strong>.83. The <strong>Committee</strong> also encouraged <strong>Codex</strong> members and observer to develop more analyticalreference standards for PA and to gather more information on the occurrence of PA in food and feed.OTHER MATTERSPreparation of discussion papers and other working documents84. The <strong>Committee</strong> noted that discussion papers should be focused on the questions/issues putforward by the <strong>Committee</strong> and should present succinct supportive information necessary to providethe rationale for the recommendations. Additional background scientific information that may beuseful for further consultation by <strong>Codex</strong> members and observers could be retained in Annexes inoriginal language. This will also facilitate discussion at plenary by focusing on the issue at hand andnot deviating the attention by also commenting on the background information. The <strong>Committee</strong> alsonoted that when available, scientific information should preferably be cross referenced instead ofreproducing it in the discussion paper and that, if JECFA monographs were not yet available, thedrafts could be obtained from the JECFA Secretariat. The <strong>Committee</strong> further noted that longdocuments could add to additional printing and translation costs that might be sometimes cumbersomefor the host country. It was noted that the <strong>Codex</strong> Secretariat may provide examples or guidelines onhow to prepare discussion papers in order to have a uniform presentation of these documents.ENDORSEMENT OF PROVISIONS FOR HEALTH-RELATED LIMITS FOR CERTAINSUBSTANCES IN THE STANDARD FOR NATURAL MINERAL WATER (Agenda Item 10) 1985. The <strong>Committee</strong> recalled that its last session had considered the removal of the temporaryendorsement of sections 3.2.17 to 3.2.20 of the Standard for Natural Mineral Waters (CODEX STAN1819CX/CF 11/5/14. CRD 7 (comments of the European Union); CRD 9 (comments of Thailand); CRD 12(comments of Tanzania); and CRD 20 (comments of Republic of Korea).CX/CF 11/5/15; CRD 3 (comments of Kenya); CRD 4 (comments of Mali); CRD 7 (comments of theEuropean Union); CRD 9 (comments of Thailand); CRD 13 (comments of Indonesia); and CRD 14(comments of Japan).

REP11/CF 13108-1981) following the identification of methods of analysis by the <strong>Committee</strong> on Methods ofAnalysis and Sampling (CCMAS) based on the LOD and LOQ for the compounds 20 and to endorsethese sections. In addition the <strong>Committee</strong> had considered whether the compounds in sections 3.2.1 to3.2.16 could be integrated into the General Standard for Contaminants and Toxins in Food and Feed(GSCTFF) previously endorsed by the 2 nd Session of the <strong>Committee</strong>. To consider these matters, the<strong>Committee</strong> had agreed to establish an electronic Working Group led by the United States of Americaand co-chaired by The Netherlands to develop criteria to differentiate between safety and qualityparameters and based on these criteria to determine which of the compounds in section 3.2 of theStandard were safety parameters and whether these could be integrated into the GSCTFF. In addition,the electronic Working Group was tasked with determining more appropriate maximum levels for thecompounds in sections 3.2.17 to 3.2.20 if these were considered safety parameters.86. The Delegation of the United States of America, as Chair of the electronic Working Group onthe endorsement of provisions for health-related limits for certain substances in the Standard forNatural Mineral Waters, introduced the report and recommendations as presented in CX/CF 11/5/15.87. The Delegation explained that definitions had been proposed for safety and quality parametersand that according to the definition for safety, all compounds in sections 3.2.1 to 3.2.16 were definedas safety parameters, with the exception of copper. In relation to sections 3.2.17 to 3.2.20, it wasreported that there were two schools of thought on whether to define these compounds as safety orquality parameters as the working group could not agree on the definition of a quality parameter.Some were of the opinion that mineral oil and surface-active agents were quality parameters andPAHs, PCBs and pesticides could be considered safety parameters, while others were of the opinionthat all should be considered quality parameters. There was however agreement in the working groupthat safety and quality parameters should be maintained in the Standard, but listed separately.88. The <strong>Committee</strong> had an exchange of views on the compounds in sections 3.2.17 to 3.2.20. Thefollowing was considered:• natural mineral waters were clearly distinguishable from drinking water as laid down in thedefinition for natural mineral water in section 2.1 of the Standard and this should be takeninto consideration when considering the quality and safety parameters under section 3.2.• in view of the definition of natural mineral water, safety and quality parameters applicable todrinking water are not applicable to natural mineral waters, especially in the case ofenvironmental contaminants of anthropogenic origin in sections 3.2.17 to 3.2.20, for whichlimits for natural mineral water should be stricter than the limits applicable to drinking water,not for safety reasons, but as specific quality parameters.• the title of section 3.2 “Health-related limits for certain substances” should be changed to“substances for quality parameters” if the compounds were considered quality parameters andthat a new section on contaminants should be added in line with the Format of CommodityStandard as prescribed in the Procedural Manual.• respective MLs for pesticides and PCBs (section 3.2.18) and PAHs (3.2.20) should be addedin the section on Contaminants in the Standard if MLs were set in future; or if PCBs andpesticides were to be considered as safety parameters, that maximum levels needed to beestablished and integrated into the GSCTFF and that the <strong>Committee</strong> on Natural MineralWaters (CCNMW) could be requested to consider appropriate MLs for these compounds.• refer the sections 3.2.17 – 3.2.20 back to the CCNMW to establish levels as qualityparameters or to delete these two subsections as there was no value to maintain them withoutany numerical value.• the compounds in sections 3.2.17 to 3.2.20 could have an impact on human health. However,these compounds are not expected to occur in natural mineral waters according to theStandard and that the levels set at the LOD and LOQ were below the level at which they20ALINORM 11/33/23, paras 57 – 82 and Appendix II.

REP11/CF 14could be a safety concern as they were actually quality levels to maintain the purity of naturalmineral waters as defined in the Standard.• there was no need to set levels in sections 3.2.17 to 3.2.20, as the LOD and LOQ were defacto levels to ensure the quality and safety of the natural mineral waters.• Endorsement of quality parameters was outside the remit of the <strong>Committee</strong>.Conclusion89. Noting that according to the Standard the compounds in sections 3.2.17 to 3.2.20 should not bepresent in natural mineral waters but permitted at levels below the LOQ, and the general sense of the<strong>Committee</strong> that the compounds in sections 3.2.17 to 3.2.20 should therefore be considered qualityparameters, it was agreed to inform the Commission to remove footnote 3 in the Standard on NaturalMineral Waters (CODEX STAN 108-1981) as there was no need for the endorsement of thesesections since there was no safety concern associated with these compounds at the proposed levels 20 .90. The <strong>Committee</strong> took no further action on the integration of the safety parameters in sections3.2.1 to 3.2.16 into the General Standard on Contaminants and Toxins in Food and Feed.PRIORITY LIST OF CONTAMINANTS AND NATURALLY OCCURRING TOXICANTSPROPOSED FOR EVALUATION BY JECFA (Agenda Item 11) 2191. The Delegation of the Netherlands, as the Chair of the in-session Working Group on thePriority List of Contaminants and Naturally Occurring Toxicants for evaluation by JECFA, presentedthe report on the outcome of the discussion of the working group (CRD 2).92. The <strong>Committee</strong> noted that fumonisins and cyanogenic glycosides were scheduled forevaluation by the 74 th JECFA Meeting (June <strong>2011</strong>) and therefore removed these compounds from thepriority list. The <strong>Committee</strong> agreed with the recommendations of the working group in regard to 3-MCPD esters, glycidyl esters, pyrrolizidine alkaloids (PAs) and non dioxin-like PCBs, and to notrequest a re-evaluation of dioxins at this point in time.Conclusion93. The <strong>Committee</strong> endorsed the priority list of contaminants and naturally occurring toxicantsfor JECFA evaluation as proposed by the working group (Appendix V) and agreed to re-convene thein-session Working Group at its next session. The <strong>Committee</strong> further agreed to continue to requestcomments and/or information on the Priority List for consideration by the next session of the<strong>Committee</strong>.OTHER BUSINESS AND FUTURE WORK (Agenda Item 12) 22REPORT OF THE IN-SESSION WORKING GROUP ON THE FOLLOW-UP BY CCCF ON RECENT JECFAEVALUATIONS94. The Delegation of the European Union, as the Chair of the in-session Working Grouppresented the report on the discussion and recommendations of the working group. The fullexplanation and rationale of the discussion and recommendations of the working group can be foundin CRD 23. The <strong>Committee</strong> endorsed the recommendations as proposed by the working group:Maximum levels for cadmium in various foods in the General Standard for Contaminants andToxins in Food and Feed and the related Code of Practice for Source Directed Measures to ReduceContamination of Foods with Chemicals95. The <strong>Committee</strong> agreed that no follow-up was necessary.2122CL 2010/13-CF; ALINORM 10/33/41, Appendix VII; CX/CF 11/5/16, CRD 2 (Report of the in-sessionWorking Group on Priorities).CRD 23 (Report of the informal ad-hoc working group on the follow-up CCCF on recent JECFAevaluations).

REP11/CF 15Maximum levels for lead in various foods in the General Standard for Contaminants and Toxinsin Food and Feed and the related Code of Practice for the Prevention and Reduction of LeadContamination in Foods and the Code of Practice for Source Directed Measures to ReduceContamination of Foods with Chemicals96. The <strong>Committee</strong> agreed to establish an electronic Working Group to: (i) reconsider the existingmaximum levels with a focus on foods important for infants and children and also on the canned fruitsand vegetables and (ii) reconsider if other existing maximum levels should be addressed.97. The electronic Working Group will be led by the United States of America, will work inEnglish only and be open to all <strong>Codex</strong> members and observers.Maximum levels for mercury in natural mineral water and salt (food grade) and guideline levelsfor methylmercury in fish and predatory fish in the General Standard for Contaminants andToxins in Food and Feed and the related Code of Practice for Source Directed Measures to ReduceContamination of Foods with Chemicals98. The <strong>Committee</strong> agreed that no follow-up as regards the existing MLs for mercury wasnecessary. The <strong>Committee</strong> also agreed to consider the need to review the existing GLs formethylmercury in fish and predatory fish when the full report of the Joint FAO/WHO ExpertConsultation on the Risks and Benefits of Fish Consumption becomes available.Perchlorate99. The <strong>Committee</strong> agreed that no follow-up was necessary since no health concern wasidentified at current estimated levels of exposure from food and drinking water.Chlorine-containing disinfectants in food production and processing100. The <strong>Committee</strong> took note of the report of the Joint FAO/WHO Expert Meeting on theBenefits and Risks of the Use of Chlorine-containing Disinfectants in Food Production and Processingand agreed that no further action was necessary.Other Matters101. The <strong>Committee</strong> noted that the JECFA Secretariat and the Chair of the CCCF would explorethe possibility to organize in conjunction with the next session of the <strong>Committee</strong> a half day seminaron the methodologies followed by JECFA evaluations.102. The JECFA Secretariat informed the <strong>Committee</strong> that WHO was finalizing the update on thenew web-based system for data submission to the GEMS/Food Programme and that all submission ofdata (should be done to the GEMS/Food Programme. The JECFA Secretariat also indicated thattraining on how to submit such data will be provided by WHO. Further questions in this regard shouldbe addressed to Philippe Verger, GEMS/Food Programme, e-mail: vergerp@who.int.DATE AND PLACE OF THE NEXT SESSION (Agenda Item 13)103. The <strong>Committee</strong> was informed that its sixth session was tentatively scheduled to be held inThe Netherlands in March 2012. The exact venue and date would be determined by the hostGovernment in consultation with the <strong>Codex</strong> Secretariat.

REP11/CF 16SUMMARY STATUS OF WORKSUBJECT MATTERS STEP ACTION BY:Proposed Draft Code of Practice for thePrevention and Reduction of Ethyl CarbamateContamination in Stone Fruit DistillatesProposed Draft Maximum Levels forMelamine in Food (Liquid Infant Formula)Proposed Draft Maximum Levels for DON andits Acetylated Derivatives in Cereals andCereal-based ProductsProposed Draft Maximum Level for TotalAflatoxins in Dried FigsProposed Draft Maximum Levels for ArsenicIn Rice (New Work)5/85/82/32/31/2/3Governments34 th CACElectronic Working Group(Canada)Governments6 th CCCFTurkeyGovernments6 th CCCFElectronic Working Group(China)34 th CACGovernments6 th CCCFDOCUMENTREFERENCE(REP11/CF)para. 26,Appendix IIpara. 33,Appendix IIIpara. 43para. 50para. 64, Appendix IVRisk Analysis Principles for contaminants andnatural toxins in food and feed-Electronic Working Group(The Netherlands)6 th CCCFpara. 9Editorial Amendments to the GeneralStandard on Contaminants and Toxins in Foodand Feed-Electronic Working Group(European Union)6 th CCCFpara. 51Discussion Paper on Mycotoxins in Sorghum -Discussion Paper on Risk ManagementOptions on How in light of Different RiskAssessment OutcomesDiscussion Paper on Ochratoxin in Cocoa -Discussion Paper on Pyrrolizidine Alkaloids -Priority List of Contaminants and NaturallyOccurring Toxicants proposed for evaluationby JECFAMaximum Levels for Lead in various foods inthe GSCTFF and the Code of Practice for thePrevention and Reduction of LeadContamination in Foods and Code of Practicefor Source Directed Measures to ReduceContamination of Foods with Chemicals---Electronic Working Group(Nigeria)Electronic Working Group(USA/The Netherlands)6 th CCCFElectronic Working Group(Ghana)6 th CCCFElectronic Working Group(The Netherlands)6 th CCCFGovernments6 th CCCFElectronic Working Group(United States of America)6 th CCCFpara. 58para. 70para. 75para. 82para. 93,Appendix Vparas 96-97

REP11/CF Appendix I 17LIST OF PARTICIPANTSLISTE DES PARTICIPANTSLISTA DE PARTICIPANTESCHAIRPRESIDENTPRESIDENTEMr Martijn WEIJTENSHead of Food Safety PolicyMinistry of Economic Affairs, Agriculture andInnovationDepartment of Food, Animal Health and Welfare andConsumer PolicyP.O. Box 204012500 EK The HagueNETHERLANDSTel: +31703784045Fax: +31703786141E-mail: info@codexalimentarius.nlCHAIR'S ASSISTANTADJOINTE DU PRESIDENTASSISTENTE DEL PRESIDENTEMr Rob THEELENPolicy OfficerThe Food and Consumer Product Safety AuthorityOffice for Risk AssessmentP.O. Box 195062500 CM The HagueNETHERLANDSTel: +31704484084Fax: +31704484071E-mail: r.m.c.theelen@minlnv.nlMEMBER COUNTRIESPAYS MEMBRESPAISES MIEMBROSAUSTRALIA/AUSTRALIEMs Leigh HENDERSONSection Manager, Product Safety StandardsFood Standards Australia New Zealand108 The Terrace6143 WellingtonNEW ZEALANDTel: +6449785650Fax: +6444739855E-mail: leigh.henderson@foodstandards.govt.nzAUSTRIA/AUTRICHEMs Angelika NESTERScientific ExpertAustrian Agency for Health and Food SafetyDivision for Data, Statistics and RiskAssessmentSparrgelfeldstrasse 1911220 ViennaAUSTRIATel: +435055525707Fax: +435055525802E-mail: angelika.nester@ages.atBARBADOS/BARBADEMr Leonard KINGEnvironmental Health SpecialistMinistry of HealthEnvironment Health DirectorateSt. MichaelBARBADOSTel: +2464270551/4679464Fax: +2464369047/4265570E-mail: king_leonard97@hotmail.comBELGIUM/BELGIQUE/BÉLGICAMs Christine VINKXExpertFPS Health, Food Chain Safety and EnvironmentPlace Victor Horta 40, Box 101060 BrusselsBELGIUMTel: +3225247359Fax: +3225247399E-mail: Christine.vinkx@health.fgov.be

REP11/CF Appendix I 18Ms Vera CANTAERTExpert ContaminantsFederal Agency for the Safety of the Food ChainControl PolicyKruidtuinlaan 551000 BrusselsBELGIUMTel: +3222118711Fax: +3222118721E-mail: vera.cantaert@favv.beMs Nadia LAPAGESecretary GeneralViwf/FIEBKonstlaan 431040 BrusselsBELGIUMTel: +3225501757Fax: +3225501754E-mail: nadia.lapage@fieb-viwf.beBRAZIL/BRÉSIL/BRASILMs Ligia LINDNER SCHREINERSpecialist on Regulation and Health SurveillanceAgencyNational Health SurveillanceGeneral Office of FoodSIA Trecho 5 Setor Especial 57, Bloco D, 2andar71205-050 BrasiliaBRAZILTel: +556134625399Fax: +556134625313E-mail: ligia.schreiner@anvisa.gov.brMs Deise Helena BAGGIO RIBEIRIProfessorUniversidade federal de Santa CatarinaRod. Ademar Gonzaga, 134688034-001 FlorianopolisBRAZILTel: +554837215389E-mail: deise@cca.ufsc.brMs Silesia DE SOUZA AMORIMSpecialist on Regulation and Health SurveillanceNational Health Surveillance Agency - Ministryof HealthGeneral Office of LaboratoriesSIA, Trecho 05, Area Especial 57, Bloco D, 1 oAndar71.205-050 BrasiliaBRAZILTel: +556134625470Fax: +556134625469E-mail: silesia.amorim@anvisa.gov.brMs Paula Roberta MENDESSpecialist on Regulation and Health SurveillanceNational Health Surveillance AgencyGeneral Office of FoodSIA Trecho 5 Sector Especial 57, Bloco D, 2andar sala D3071205-050 BrasilaBRAZILTel: +556134625363Fax: +556134625315E-mail: paula.mendes@anvisa.gov.brMr Rafael RIBEIRO GONCALVESBARROCASFederal Food InspectorMinistry of Agriculture, Livestock and FoodSupplyDepartment of Vegetal Products InspectionEsplanada dos Ministérios Bloco "D", Anexo"B" Sala 342-B70043-900 Brasília/DFBRAZILTel: +55(61)32182627Fax: +55(61)32244322E-mail: rafael.barrocas@agricultura.gov.brMs Marta TANIWAKIResearcherAPTA/ITALCCQA/MicrobiologyAv. Brasil, 288013.070-178 CampinasBRAZILTel: +551937431819Fax: +551937431812E-mail: marta@ital.sp.gov.brBRUNEI DARUSSALAM/BRUNÉIDARUSSALAMMr Malati Binti Haji ABDUL GHANISenior Project Officer / Deputy Head NationalStandards CentreMinistry Of Industry and Primary ResourcesNational Standards CentreNational Standards Centre, Km 33, Jln Tutong,Kg Sinaut, TutongTB 1471 TUTONGBRUNEI DARUSSALAMTel: 6734240066/ 6734240131Fax: 6734240069E-mail: ashdmira@yahoo.com /malati.ghani@industry.gov.bn

REP11/CF Appendix I 19Ms Hajah Siti Raihani HAJI ABDUL HAMIDBiochemist AgricultureDepartment of AgricultureMinistry of Industry & Primary ResourcesBB 3510 Bandar Seri BegawanBRUNEI DARUSSALAMTel: +6732663358Fax: +6732382226E-mail: sitiraihani@gmail.comCAMBODIA/CAMBODGE/CAMBOYAMr Borin CHANDeputy Director generalInstitute of Standards of Cambodia# 538 National Road No.2, Sangkat Chak-Ang reLeu, Khan Mean CheyPhon PenhCAMBODIATel: +85512751571Fax: +85523425052E-mail: chanborin@isc.gov.khCAMEROON/CAMEROUN/CAMERÚNMr Hermann Henri NKANDIChef de Service des Produits Phytosanitaires auLaboratoire NationalMinstere de l'Agriculture et du developmentRuralDirecion de la Reglementation et du Controle desIntrants et des Produits AgricolesBP 2082Yaounde CamerounCAMEROONTel: +23722311136/23775777018E-mail: nkandihermann@yahoo.frMr Jean Martin ETOUNDITechn. Secr. of Nat. <strong>Codex</strong> Com.Standard Quality AgencyBP 8186 YaoundeCAMEROONTel: +23722226496Fax: +23722226496E-mail: etoundijme@yahoo.frCANADA/CANADÁMr Mark FEELEYA/Associate Director, Bureau of Chemical SafetyBureau of Chemical Safety, Food DirectorateFood Directorate251 Sir Frederick Banting Driveway, PL 2204CK1AOK9 OttawaCANADATel: +16139571314Fax: +16139571688E-mail: mark.feeley@hc-sc.gc.caMr Henri BIETLOTNational Manager Chemical EvaluationCanadian Food Inspection AgencyFood Safety and Consumer Protection1400 Mericale Rd, T2 - 4GK1A 0Y9 OttawaCANADATel: +1613 7735835Fax: +16137735958E-mail: henri.bietlot@inspection.gc.caMr Ronald GUIRGUISSenior Vice President & Senior PartnerFleishman-Hillard100 Queen Street, Suite 1300K1P 1J9 OttawaCANADATel: +16136887785Fax: .E-mail: ron.guirguis@fleishman.comCHINA/CHINEMr Yongning WULab Director & professorChinese Center for Disease Control andPreventionKey Lab of Chemical Safety and Health29 Nanwei Road100050 BeijingCHINATel: +861067776790Fax: +861067776790E-mail: china_cdc@yahoo.cn

REP11/CF Appendix I 20Ms Lei BAOResearch Scientist/DirectorShandong Entry-Exit Inspection & QuarantineBureauTechnical CenterNo.70 Qu-tang Xia RoadQingdaoCHINATel: +8653282929339Fax: +8653280885658E-mail: baoleiqd@yahoo.com.cnMs Lai-key KWOKCentre for Food SafetyFood and Environmental Hygiene DepartmentQ40 AdmiraltyHong KongCHINAE-mail: plkkwok@feht.gov.hkMr Qiang LIAssist ResearchChina National Institute of StandardizationNo.4, Zhichun Road, Haidian DistrictBeijingCHINATel: +861055811643Fax: +861058811643E-mail: zhout@shciq.gov.cnMr Jingguang LIAssociate ProfessorNational Institute for Nutrition and Food SafetyContaminants Monitoring and Control7 Panjiayuannanli100021 BeijingCHINATel: +8601067776790Fax: +8601067776790E-mail: lichrom@yahoo.com.cnMs Yi SHAOResearch AssistantNational Institute of Nutrition and Food Safety,China CDCDepartment of Food, Safety Control StandardsNo.7, Panjiayan Nanli100021 BeijingCHINATel: +861087720035Fax: +861067711813E-mail: sy1982bb@yahoo.com.cnMs Jun WANGDepartment DirectorNational Institute of Nutrition and Food Safety,China CDCDepartment of Food Safety Control StandardsNo. 7, Panjiayuannanli100021 BeijingCHINATel: +861087776914Fax: +861067711813E-mail: wjwangjun2008@gmail.comMr Shuo WANGVice-PresidentTianjin University of Science & TechnologyFood Science1038 Dagu Nanlu, Hexi District300222 TianjinCHINATel: +8622602711689Fax: +862228340538E-mail: s.wang@tust.edu.cnMr Tong ZHOUSection ChiefShanghai Entry-Exit Inspection & QuarantineBureauRm.1215, No.1208, Minsheng road, PudongShanghaiCHINATel: +862138620965Fax: +862168545464E-mail: zhout@shciq.gov.cnCOSTA RICAMs Maria Elena AGUILAR SOLANORegulador de la SaludMinisterio de SaludDireccion Regulacion de la Salud, Unidad deNormalizacionApto. 10123-1000San JoseCOSTA RICATel: +50622336922Fax: +50622554512E-mail: maguilar141@gmail.com

REP11/CF Appendix I 21CZECH REPUBLIC/RÉPUBLIQUETCHÈQUE/REPÚBLICA CHECAMr Jaroslav HUDACEKOfficerMinistry of Agriculture of the Czech RepublicFood Authority/Food Safety DivisionTesnov 17117 05 PragueCZECH REPUBLICTel: +420 221 813 035Fax: +420 221 812 965E-mail: jaroslav.hudacek@mze.czCÔTE D'IVOIREMr Mahama BAMBAVice-President du Comite National; du <strong>Codex</strong>Alimentarius/Directeur de la Promotion de laQualite et de la NormalisationMinistere de l'Industrie et de la Promotion duSecteur PriveDPQNBP V65AbidjanCÔTE D'IVOIRETel: +22507693463/+22520335427Fax: +22520335426E-mail: bamba_mahama@yahoo.frDEMOCRATIC REPUBLIC OF THECONGORÉPUBLIQUE DÉMOCRATIQUE DUCONGOREPÚBLICA DEMOCRATICA DELCONGOMr Yannick NKONGOLO NZENGUfunctionnaireMinistere de l’Agriculture Peche et ElevageService de Quarantaine Animale et VégétationAv. KABINDA N° 11 Q/KINSUKAPECHEURS C/ KINSHASA NGALIEMA00243 kinshasaDEMOCRATIC REPUBLIC OF THE CONGOTel: 00243896253160E-mail: yannicknzengu@yahoo.frDENMARK/DANEMARK/DINAMARCAMs Dorthe Licht CEDERBERGScientific advisorDanish Veterinary and Food AdministrationMoerkhoej Bygade 19DK-2860 SoeborgDENMARKTel: +4572276628Fax: +4572276501E-mail: DLI@FVST.DKEGYPT/ÉGYPTE/EGIPTOMs Amal Moustafa AHMEDHead of Toxicology and PathologyRegional Center for Food and FeedAgriculture Research Center9 El Gama StCairoEGYPTTel: +0106048656E-mail: ciff@intouch.comMs Essam OSMAN FAYEDDepartment of Permanent Representative ofEgypt to V.N. AgenciesEmbassy of Arab Republic of EyptAgriculture OfficeVia Salaria 26700199 RomeITALYTel: +39068548956Fax: +39068542603E-mail: egypt@agrioffegypt.itESTONIA/ESTONIEMr Eduard KOITMAAChief Specialist of the Food Surveillance BureauMinistry of Agriculture Republic of EstoniaFood and Veterinary DepartmentLai Street 39// Lai St. 4115056 TallinnESTONIATel: +3726256529Fax: +3726256210E-mail: eduard.koitmaa@agri.ee

REP11/CF Appendix I 22ETHIOPIA/ÉTHIOPIE/ETIOPÍAMr Gulelat Desse HAKIAddis Ababa UniversityFood Science and Nutrition Program18042 Addis AbabaETHIOPIATel: +251916823260Fax: +251011239469E-mail: gulelatw@yahoo.comEUROPEAN COMMUNITY/UNIONEUROÉNNE/UNIÓN EUROPEAMr Risto HOLMAAdministrator responsible for <strong>Codex</strong> issuesEuropean CommissionDG for Health and ConsumersRue Froissart 1011049 BrusselsBELGIUMTel: +3222998683Fax: +322298566E-mail: risto.holma@ec.europa.euMs Almut BITTERHOFAdministratorEuropean CommissionDG Health and ConsumerRue Froissart 1011049 BrusselsBELGIUMTel: +3222986758E-mail: almut.bitterhof@ec.europa.euMr Frans VERSTRAETEAdministrator/European CommissionDG Health and Consumers Directorate-GeneralRue Froissart 1011040 BrusselsBELGIUMTel: +3222956359Fax: +3222991856E-mail: frans.verstraete@ec.europa.euFINLAND/FINLANDE/FINLANDIAMs Liisa RAJAKANGASSenior AdviserMinistry of Agriculture and ForestryDepartment of Food and HealthP.O. Box 3000023 Government HelsinkiFINLANDTel: +358503697613E-mail: liisa.rajakangas@mmm.fiMs Anja HALLIKAINENResearch Professor, PhD, Adj.Finnish Food Safety Authority EviraRisk Assessment Research UnitMustialankatu 3FI-00790 HelsinkiFINLANDTel: +358503868433Fax: +358207725025E-mail: anja.hallikainen@evira.fiFRANCE/FRANCIAMr Jeremy PINTECharge détude Contaminants industriels etenvironnementaux dans les denrees alimentairesMinistry of Food, Agriculture and FisheriesGeneral Directorate of Food, Sub-Directorate ofFood Quality251 Rue de Vaugirard75732 Paris Cedex 15FRANCETel: +33149558146Fax: +33149555948E-mail: jeremy.pinte@agriculture.gouv.frMs Patricia DILLMANNChargee de mission contaminants des denreesalimentaires au Bureau C2Ministere de l'economie des finances et del'industrieDGCCRF/Bureau C259, Boulevard Vincent Auriol75703 Paris Cedex 13FRANCETel: +33144973209Fax: +33144972486E-mail:patricia.dillmann@dgccrf.finances.gouv.frMr Herve LAFFORGUEFood Safety ManagerDanoneDanone Food Safety CentreRoute departmentale 12891767 PalaiseauFRANCETel: +33169357465Fax: + 33169357697E-mail: herve.lafforgue@danone.com

REP11/CF Appendix I 23GABON/GABÓNMs Colette-Lydia AMBONGUILATDirecteurMinisitere de La SanteCentre National de NutritionBP 12322 LibrevilleGABONTel: +24107355698E-mail: clamy_75@yahoo.frMr Richard PAMBADirecteurMinistere de La SanteInstitut d'Hygiene PubliqueBP 55365536 LibrevilleGABONTel: +24107281031E-mail: richard_pamba@yahoo.comGERMANY/ALLEMAGNE/ALEMANIAMs Ute GALLE-HOFFMANNHead of UnitFederal Ministry for Food, Agriculture andConsumerDivision 322Rochusstrasse 1D-53123 BonnGERMANYTel: +49228995293677Fax: +49228995294943E-mail: ute.galle-hoffmann@bmelv.bund.deMr Michael JUDScientific OfficerFederal Office of Consumer Protection and FoodSafety (BVL)Referat 101Mauerstr 39-42D-10117 BerlinGERMANYTel: +493018444-10116Fax: +49301444-89999E-mail: michael.jud@bvl.bund.deMs Angelika PREISS-WEIGERTHead of Unit ContaminantsFederal Institute for Risk AssessmentSafety in the Food ChainThietallee 88-92D-14195 BerlinGERMANYTel: +4930184123352Fax: +4930184123457E-mail: angelika.preiss-weigert@bfr.bund.deMs Annette REXROTHFederal Ministry for Food, Agriculture &ConsumerDivison 322Rochusstrasse 1D-53123 BonnGERMANYTel: +0049228995293776Fax: +0049228995294943E-mail: annette.rexroth@bmelv.bund.deGHANAMs Kafui KPODOHead of Food Chemistry DivisionFood Research InstituteCouncil for Scientific & Industrial ResearchP.O. Box M 20AccraGHANATel: +233 244 650 635E-mail: kafui@kpodo.netMr Ebenezer Kofi ESSELAg. Head Food Inspectorate DepartmentFood and Drugs BoardFood DivisionP.O. Box CT 2783 CantonmentsAccraGHANATel: +23324465594 3E-mail: kooduntu@yahoo.co.ukMr Samuel LOWORAg Head, Biochemistry DivisionCocoa Research Institute of GhanaP.O. Box 8New Tafo - AkimGHANATel: +233243889880Fax: +233277900029E-mail: siowor2@yahoo.co.ukMr John Kofi ODAME-DARKWAHDeputy DirectorFood and Drug BoardFoodP.O. Box CT 2783 CantonmentsAccraGHANATel: +233302233200Fax: +233302229794E-mail: jodamedarkwa@fdbghana.gov.gh

REP11/CF Appendix I 24HUNGARY/HONGRIE/HUNGRÍAMs Agnes PALOTASNE GYONGYOSIChief ConsellorMinistry of Rural DevelopmentDepartment of Food ProcessingKossuth ter 11.H-1055 BudapestHUNGARYTel: +3613014040Fax: +3613014808E-mail: agnes.gyongyosi@vm.gov.huMs Erzsebet GAALNE DARINDeputy Manager of LaboratoryCentral Agricultural officeFood and Feed Safety DirectorateMester u. 81.H-1095 BudapestHUNGARYTel: +3614563010 ext.135Fax: +3612156858E-mail: gaalnee@oai.huMs Maria TURI SZERLETICSHead of DepartmentHungarian Food Safety OfficeDepartment of Risk AssessmentGyali ut 2-6H-1097 BudapestHUNGARYTel: +3614370237Fax: +3613879400E-mail: maria.turi@mebih.gov.huMs Pilar VELAZQUEZ GAZTELUAdministrationCouncil of The EU, Hungarian DelegationRue de La Loi 1751048 BrusselsBELGIUMTel: +3222816628Fax: +3222816198E-mail: pilar.velazquez@consilium.europa.euINDIA/INDEMr Sukesh NARAYAN SINHAScientist-DNationale Institute of NutritionHyderabad500 007INDIATel: +0919502140146E-mail: nin@ap.nic.inMr Jasvir SINGHManager Scientific & Regulatory AffairsITC Limited/Foods DivisionThapar House, 124 - Janpath Lane110 001 New DelhiINDIATel: +9958995804/+919958995804Fax: .E-mail: Jasvir.singh@itc.inINDONESIA/INDONÉSIEMs Tetty Helfery SIHOMBINGDirector of Food Product StandardizationNational Agency of Drug and Food ControlJl. Percetakan Negara No.2310560 JakartaINDONESIATel: +622142875584Fax: +622142875780E-mail: tettyhelfery@yahoo.comMr Yusup AKBARHead of Section Evaluation and ReportingDirectorate of Food, Marine and Fisheries BasesIndustryMinistry of IndustryJl. Jend,. Gatot Subroto Kav. 52-53 JakartaSelatan12950 JakartaINDONESIATel: +62215252709Fax: +62215252709E-mail: yusup_akbar@yahoo.comMs Dita ARGADIREDJAHead of Secion Standardization of Cosmeticsand FoodsMinistry of HealthDirectorate of Production and Distribution ofPharmaceuticalJl. HR. Rasuna Said Kav 4-912950 South JakartaINDONESIATel: +62225214873Fax: +62225214873E-mail: ditanugroho04@yahoo.com

REP11/CF Appendix I 25Mr Nur Ratih PURNAMAHead of Sub Directorate of Production andDistribution of Cosmetics and FoodsMinistry of HealthDirectorate of Production and Distribution ofPharmaceuticalJl. HR. Rasuna Said Kav 4-9South JakartaINDONESIATel: +62225214873Fax: +62225214873E-mail: ratihendri@yahoo.comMs ENNY RATNANINGTYASDirector of Beverage and Tobacco IndustryDirectorate of Beverage and Tobacco IndustryMinistry of IndustryJl. Jend. Gatot Subroto Kav. 52-53 JakartaSelatan12950 JakartaINDONESIATel: +62215252236Fax: +62215252236E-mail: ennyratna@gmail.comMr Rudy TJAHJOHUTOMODirectorIndonesian Center for Agricultural PostharvestResearch and DevelopmentMinistry of AgricultureJl. Tentara Pelajar No.12 - Cimanggu ResarchComplex16114 Bogor - West JavaINDONESIATel: +622518321762, HP:+62811110977Fax: +622518350920/+622187962569E-mail: rudyhutomo@deptan.litbang.go.id,rudyhutomo@yahoo.comMs Astika TRESNAWATIStaff of Instrument LaboratoryMinistry of TradeCentre for Quality Control of GoodsRaya Bogor km 2613740 JakartaINDONESIATel: +628710321Fax: +628710478E-mail: astikatresnawat@yahoo.comMs Eny TULAKMinistry of Trade of IndonesiaCentre for Quality Control of GoodsJl. Raya Bogor KM 2613740 JakartaINDONESIATel: +62218710321Fax: +62218710478E-mail: enytulak1@yahoo.co.idMs Emmy YULIANTIENDeputy of Food Crops Based IndustryDirectorate of Food, Marine and Fisheries BasesIndustryMinistry of IndustryJl. Jend. Gatot Subroto Kav. 52-53 JakartaSelatan12950 JakartaINDONESIATel: +62215252709Fax: +62215252709E-mail: emmyyuli@yahoo.comIRAN (ISLAMIC REPUBLIC OF)IRAN (RÉPUBLIQUE ISLAMIQUE D')IRÁN (REPÚBLICA ISLÁMICA DEL)Mr Mehdi ALLAHYARIMember of Irans CCCFMarjankhatam Co.Food DepartmentNo. 44, Shaghayegh St., Abdollahzadeh Ave.Keshavarz BlvdTehranIRAN (ISLAMIC REPUBLIC OF)Tel: +989188113146Fax: +982188966518E-mail: alchemist202@yahoo.comMs Aazamosadat MESHKANIMember of Irans CCCFMarjankhatam Co.Food DepartmentNo. 44, Shaghayegh St., Abdollahzadeh Ave.Keshavarz BlvdTehranIRAN (ISLAMIC REPUBLIC OF)Tel: +989123175235/+982188982132-5Fax: +982188966518E-mail: ameshkani@yahoo.com

REP11/CF Appendix I 26IRAQMr Khadeeja Ibraheem MOHAMMEDSenior ChemistIraqi MOH, Department of Public HealthCentral Public Health Laboratories, FoodChemistry Lab.P.O. Box 826, Al-Andalus Square10068 BaghdadIRAQTel: +9647903592205E-mail: khadeeja_1956@yahoo.comMs Lamyaa Ibrahim HAMZASenior PhysicistIraqi MOH, Department of Public HealthCentral Public Health Laboratories, FoodChemistry Lab.P.O. Box 826, Al-Andalus Square10068 BaghdadIRAQTel: +9647903356634E-mail: lamyaaih64@yahoo.comIRELAND/IRLANDE/IRLANDAMr Rhodri EVANSFood Safety Authority of IrelandAbbey Court, Lower Abbey StreetDublin 1IRELANDTel: +35318171303Fax: +35318171203E-mail: revans@fsai.ieITALY/ITALIE/ITALIAMs BRUNELLA LO TURCO<strong>Codex</strong> Contact PointMinistero delle Politiche AgricoleAlimentari e ForestaliVia XX Settembre 2000187 RomeITALYTel: +3690646656041Fax: +39064880273E-mail: b.loturco@politicheagricole.gov.itMr Giuseppe DADATechnical CoordinatorMineracquaVia Eleonora Duse 5/H00197 RomeITALYTel: +39068079950Fax: +39068079946E-mail: federazione@mineracqua.itMr Ciro IMPAGNATIELLOMinistero delle Politiche Agricole, Alimentari eForestaliVia XX Settembre, 2000187 RomeITALYTel: +390646656046Fax: +39064880273E-mail: c.impagnatiello@politicheagricole.gov.itMs Paola PARZIALEDirectorMineracquaVia Eleonora Duse 5/H00197 RomeITALYTel: +39068079950Fax: +39068079946E-mail: federazione@mineracqua.itJAPAN/JAPON/JAPÓNMr Eiji HINOSHITADirectorMinistry of Health, Labour and WelfareOffice of International Food Safety1-2-2 Kasunigaseki, Chiyoda-ku100-8916 TokyoJAPANTel: +81335952326Fax: +81335037965E-mail: codexj@mhlw.go.jpMr Naofumi HAMATANIAssistant DirectorMinistry of Agriculture, Forestry and FisheriesPlant Products Safety Division, Food Safety andConsumer Affairs Bureau1-2-1, Kasumigaseki, Chiyoda-ku,100-8950 TokyoJAPANTel: +81335920306Fax: +81335808592E-mail: naofumi_hamatani@nm.maff.go.jpMr Tomokazu HASHIGUCHISenior ResearcherNational Research Institute of Brewing, Ind.Adm.InstitutionSafety and Quality Research Division3-7-1 Kagamiyama739-0046 HiroshimaJAPANTel: +81824200800Fax: +81824200804E-mail: hashiguchi@nrib.go.jp

REP11/CF Appendix I 27Mr Yoshihiko OETechnical Officer (Analysis and BrewingTechnology)Tokyo Regional Taxation BureauSecond Taxation Department /TechnicalAdvisory Office2-6-30 Takinogawa, Kita-ku114-0023 TokyoJAPANTel: +81339106235Fax: +81339103398E-mail: yoshihiko.oe@tok.nta.go.jpMs Yoshiko SUGITA-KONISHIDirectorNational Institute of Health SciencesDivision of Microbiology1-18-1 Kamiyoga, Setagaya-ku158-8501 TokyoJAPANTel: +81337001141Fax: +81337009049E-mail: ykonishi@nihs.go.jpMr Hiroyuki UCHIMIMinistry of Health, Labour and WelfareFood Department/Standards and EvaluationDivision1-2-2 Kasunigaseki, Chiyoda-ku100-8916 TokyoJAPANTel: +81352531111Fax: +81335014868E-mail: codexj@mhlw.go.jpKENYAMs Alice Akoth OKELO ONYANGOManager National Kenya <strong>Codex</strong> Contact PointStandard Development and InternationalTrade DivisionP.O. Box 5497400200 NairobiKENYATel: +25420605490Fax: +25420609660E-mail: akothe@kebs.orginfo@kebs.orgMs Sahara ALISenoir Public Health OfficerMinistry of Public Health & SanitationEnvironmental Health & SanitationP.O. Box 3001600100 NairobiKENYATel: +2540202717077Fax: +2540202715239E-mail: zash06@yahoo.comMs Jane MAINAAssistant Manager Quality AssuranceAgricultureKenya Bureau of StandardsQuality Assurance & InspectionP.O. Box 5497400200 NairobiKENYATel: +2540722526006Fax: +25420604031E-mail: kinyaj@kebs.orgMs Margaret MASAKUHead Phytosanitary Quality Assurance andstandardsMinistry of AgricultureCrops Management/HorticultureP.O. Box 3002800100 NairobiKENYATel: +254022718870Fax: +254022725774E-mail: marmasaku@yahoo.comMs Nancy NJINEDeputy Chief BiochemistMinistry of Public Health and SanitationDisease Prvention and Control/National PublicHealth Laboratory ServicesP.O. Box 2075000202 NairobiKENYATel: +254722615299E-mail: nancynjine@yahoo.comKUWAIT/KOWEÏTMs Hashmeyah AL- ENEZIChief Standards EngineerPublic Authority for IndustryStandard DepartmentP.O. Box 4690 Safat13047 KuwaitKUWAITTel: +96525302672Fax: +96525302625E-mail: h.alanzei@pai.gov.kw

REP11/CF Appendix I 28LATVIA/LETTONIE/LETONIAMr Maris VALDOVSKISSenior OfficerMinistry of AgricultureVeterinary and Food DepartementRepublikas Laukums 2LV- 1981 RigaLATVIATel: +37167027196E-mail: maris.valdovskis@zm.gov.lvMALAYSIA/MALAISIE/MALASIAMs Raizawanis ABD RAHMANSenior Assistant DirectorFood Safety and Quality DivisionMinistry of Health MalaysiaLevel 3, Block E7, Parcel E, FederalGovernment Administrative Center62590 PutrajayaMALAYSIATel: +60388850783Fax: +60388850790E-mail: raizawanis@moh.gov.myMr Nagendran BALA SUNDRAMMinister CounselorEmbassy of MalaysiaAvenue De Tervueren 414A1150 BrusselsBELGIUMTel: +3227628997Fax: +3227628998E-mail: nagen@mpob.gov.myMs Norlizah MUHAMADAgriculture CounselorEmbassy of MalaysiaAgriculture Counselor OfficeRustenburgweg 22517 KE The HagueNETHERLANDSTel: +31104373158Fax: +310703506536E-mail: norlizah4444@yahoo.comMALI/MALÍMr Mahamadou SAKODirecteur Général AdjointAgence Nationale de la Sécurité Sanitaire desAlimentsMinistère de la SantéCentre Commercial, Quartier du Fleuve Rus 305BPE 2362 BamakoMALITel: +22320220754Fax: +22320220747E-mail: mahamadousako@yahoo.frMOROCCO/MAROC/MARRUECOSMr Nabil ABOUCHOAIBVeterinarianOffice National de Securite Sanitaire desProduits AlimentairesRue Cherkaoui Agdal10000 RabatMOROCCOTel: +212673997844Fax: +212 537682049E-mail: nabilabouchoaib@gmail.comMr Abdellah EL ABIDIChef du Departement d'Hydrologie et deToxicologie a l'institut National d'HygieneMinistry of HealthInstitut National d'HygieneKM 4,5 Route de CasablancaRabatMOROCCOTel: +212537690694Fax: +212537691082E-mail: klahlou@sante.gov.maMr Omar EL GUERMAZIngenieur en ChefLoarcDirection Technique25, Rue Nichakra Rahal<strong>2011</strong>0 CasablancaMOROCCOTel: +212522302196/98Fax: +212522301972E-mail: oguermaz@yahoo.fr

REP11/CF Appendix I 29Ms Laila JAWADChef DepartementEtablissement Autonome de Controle et deCoordination des ExportationsProduits Transformes72, Bd Mohamed Smiha, Cosa2000 CasablancaMOROCCOTel: +212618532289Fax: +212522305168E-mail: jawadlaila@eacce.org.maNETHERLANDS/PAYS-BAS/PAÍSESBAJOSMr Kees PLANKENPolicy AdviserMinistry of Health, Welfare and SportP.O. BOX 203502500 EJ The HagueNETHERLANDSTel: +31703407132E-mail: k.planken@vws.nlMs Astrid BULDERRisk AssessorNational Institute of Public Health and theEnvironmentCentre for Substances and Integrated RiskAssessmentP.O. Box 13720 BA BilthovenNETHERLANDSTel: +31301747048Fax: +31302744475E-mail: astrid.bulder@rivm.nlMr Patrick MULDERResearch ScientistRIKILT - Institute of Food Safety, WageningenURNatural Toxins and PesticidesAkkermaalsbos 26708 WB WageningenNETHERLANDSTel: 0031 317 480 281Fax: 0031 317 417 717E-mail: patrick.mulder@wur.nlMr Jouke SCHATDirectorFWSP.O. Box 1792501 CD The HagueNETHERLANDSTel: +31655747045Fax: +31703106173E-mail: jschat@dranken.orgNEW ZEALANDNOUVELLE-ZÉLANDENUEVA ZELANDIAMr John REEVEPrincipal Advisor (Toxicology)Ministry of Agriculture & ForestryFood Safety GroupP.O. Box 28356014 WellingtonNEW ZEALANDTel: +6448942533Fax: +6448942530E-mail: john.reev@maf.govt.nzNICARAGUAMs Juana Agustina CASTELLONCASTELLONEvaluador de Registro Sanitario de AlimentosMinisterio de SaludDireccion de Regulacion de AlimentosReparto Llamas del Bosque, Casa No. 57ManaguaNICARAGUATel: +22686749E-mail: alimentofortificado@minsa.gob.niNIGERIA/NIGÉRIAMr Odiegwu ONYECHI MATTHEWDeputy DirectorNational Food Reserve AgencyPlot 223D, Mabushi District Cadestral,Zone B6, AbujaNIGERIAE-mail: moodiegwu@yahoo.comMr Abimbola Opeyemi ADEGBOYEAssistant DirectorNational Agency for Food and DrugAdministration and Control, NAFDACPlot 2032 Olusegun Obasanjo Way WuseZone 7, AbujaNIGERIATel: +2348053170810E-mail: adegboye.a@nafdac.gov.ngMs Kemisola AJASARegulatory Affairs ManagerAssociation of Food, Beverage and TobaccoEmployersElephant CementHouse ASSBIFI Road,Alausa, IkejaLagosNIGERIATel: +2348052797299E-mail: kemisola.ajasa@ng.nestle.com

REP11/CF Appendix I 30Mr Samuel AJAYI OLATUNJIPublic AnalystInstitute of Public Analysts of Nigeria443, Herbert Macaulay Way, YabaLagosNIGERIATel: +2348037873391E-mail: ajayisamuelolatunji@yahoo.comMr Charles Uchenna NWACHUKWUAssistant DirectorNational Agency for Food and DrugAdministration and Control, NAFDACLaboratory ServicesP.M.B. 02004AguluNIGERIATel: +2348038796135E-mail: charlieumutu@yahoo.comMs Edotimi OLIVE PREYEAssistant DirectorNational Agency for Food and DrugAdministration and Control, NAFDACPlot 2032 Olusegun Obasanjo Way WuseZone 7, AbujaNIGERIATel: +2348033024823E-mail: preyedotimi@yahoo.comNORWAY/NORVÈGE/NORUEGAMr Anders THARALDSENScientific AdvisorNorwegian Food Safety AuthorityHead Office, Section for Food SafetyP.O. Box 383N-2381 BrumunddalNORWAYTel: +4723216778Fax: +4723216801E-mail: antha@mattilsynet.noMr Are SLETTASenior AdvisorNorwegian Food Safety AuthorityHead Office, Section for Food SafetyP.O. Box 383N-2381 BrumunddalNORWAYTel: +4723216718Fax: +4723216801E-mail: arsle@mattilsynet.noOMAN/OMÁNMs Nadia AL-SIYABIHead of Food and Agricultural ProductsStandard SectionDG for Standards and MetrologyFood and Agricultural Products StandardsP.O. Box 550100 MuscatOMANTel: +96824774830Fax: +96824815992E-mail: speci-dgsm@yahoo.comPERU/PÉROU/PERÚMs Roxana del carmen ANGULO DIAZInspectora SanitariaMinisterio De SaludDirección General De Salud Ambiental - DigesaLas Amapolas 350- LinceLima 14 LimaPERUTel: 511-4428353Fax: 511- 4226404E-mail: rangulo@digesa.minsa.gob.pePHILIPPINES/FILIPINASMr Edgar CALBITAZAFood and Drug Regulation Officer IVFood and Drug Administration (FDA)Department of HealthCivic Drive, Filinvest Corporate City, Alabang1770 MuntinlupaPHILIPPINESTel: +6328070700Fax: +6328078511E-mail: e_calbitaza@yahoo.comMs Ma. Elvira MARTINEZAssistant department ManagerFood Development Center, National FoodAuthorityDepartment of AgricultureFTI cor. DBP Avenue, FTI Complex1633 Taguig CityPHILIPPINESTel: +6328384715Fax: +6328384692E-mail: lv_snjonic@yahoo.com

REP11/CF Appendix I 31POLAND/POLOGNE/POLONIAMs Monika MANIANational Institute of Public Health - NationalInstitute of HygieneDepartment of Food and Consumer ArticlesResearchChocimska 24 St.00-791 WarsawPOLANDTel: +48225421369Fax: +48225421225E-mail: mmania@pzh.gov.plMr Krzysztof KWIATEKChair of the Coordinating <strong>Committee</strong> for EuropeNational Veterinary Research InstituteDepartment of Hygiene of Animal Feedingstuffs57 Partyzantow Avenue24-100 PulawyPOLANDTel: +48818893082Fax: +48818862595E-mail: kwiatekk@piwet.pulawy.plREPUBLIC OF KOREARÉPUBLIQUE DE CORÉEREPÚBLICA DE COREAMs Mee hye KIMDirectorKFDA (Korea Food and Drug Administration)Food Safety Evaluation Department/FoodContaminants DivisionOsong Health Techn. Adm. Compl.,643 Yeonjeri,Gangoemyeon, Cheongwon-gun363-951 Chungcheongbuk-doREPUBLIC OF KOREATel: +82437194251Fax: +82437194250E-mail: meehkim@korea.krMr Kil Jin KANGDeputy DirectorKFDA (Korea Food and Drug Administration)Food Standards Department/Food StandardsDivisionOsong Health Techn. Adm. Compl.,643 Yeonjeri,Gangoemyeon, Cheongwon-gun363-951 Chungcheongbuk-doREPUBLIC OF KOREATel: +82437192414Fax: +82437192400E-mail: gjgang@korea.krMr Dong-Ho KIMResearcherNational Agricultural Products SafetyManagement ServiceExperiment Research Institution560, Dangsan-dong 3(sam)-ga, Yeongdeungpogu150-804 SeoulREPUBLIC OF KOREATel: +820221656140Fax: +820221656008E-mail: anoldmu@naqs.go.krMr Won-IL KIMSenior ResearcherNational Academy of Agricultural ScienceChemical Safety Division150 Su-In Ro wonseonku441-707 SuwonREPUBLIC OF KOREATel: +82312900527Fax: +82312900506E-mail: wikim721@korea.krMs Keum Soon OHDeputy DirectorKFDA (Korea Food and Drug Administration)Food Safety Bureau/Food Import DivisionOsong Health Techn. Adm. Compl.,643 Yeonjeri,Gangoemyeon, Cheongwon-gun363-951 Chungcheongbuk-doREPUBLIC OF KOREATel: +82437192175Fax: +82437192150E-mail: puregold@korea.krMs Joo Youn PARKSenior ResearcherKFDA (Korea Food & Drug Administration)Department of Food Safety / Food Safety PolicyDivisionOsong Health Techn. Adm. Compl.,643Yeonje-ri, Gangoemyeon, Cheongwon-gun363-951 Chungcheongbuk-doREPUBLIC OF KOREATel: +82437192045Fax: +82437192000E-mail: soul486@korea.kr

REP11/CF Appendix I 32Mr Jisung PARKVeterinary OfficerNational Veterinary Research and QuarantineServiceLivestock Product Standard Division335 Jungangno Manangu430-824 AnyangREPUBLIC OF KOREATel: +82314671847Fax: +82314671989E-mail: jisungpark@korea.krMr Young-Il PARKResearch OfficerNational Veterinary Research and QuarantineServiceToxicology and Chemistry DivisionAnyang-ro 175430-757 Anyang-siREPUBLIC OF KOREATel: +82314671929Fax: +82314671845E-mail: pyi@korea.krRUSSIAN FEDERATIONFÉDÉRATION DE RUSSIEFEDERACIÓN DE RUSIAMs Olga LITVINOVADeputy Chief of the UnitMinistry of Health and Social Development ofRussiaDepartment of Health Protection and SanitaryEpidemiological Human Well BeingBuilding 3, Bakhmandsvskiy Per127994 MoscowRUSSIAN FEDERATIONTel: +74956272498Fax: +74956940212E-mail: litvinovaos@rosminzdrav.ruMs Irina SEDOVAScientific associateInstitute of Nutrition of Russian Academy ofMedical ScienceLaboratory of Enzymology of NutritionUstinskij proezd 2/14109240 MoscowRUSSIAN FEDERATIONTel: +74956985365Fax: +74956985379E-mail: isedova@ion.ruSINGAPORE/SINGAPOUR/SINGAPURMr Kwok Onn WONGAssistant DirectorAgri-Food & Veterinary Authority of SingaporeRegulatory Administration Dept/Risk Analysis &Standards Div5 Maxwell Road, 18-00, Tower Block, MNDComplex069110 SingaporeSINGAPORETel: +6563251213Fax: +6562206068E-mail: wong_kwok_onn@ava.gov.sgMs Ai Lee CH'NGAssistant DirectorAgri-Food & Veterinary Authority of SingaporeLaboratories Dept/Veterinary Public HealthLaboratory Div10 Perahu Road718837 SingaporeSINGAPORETel: +6567952813/+6567952809Fax: +6568619491E-mail: chng_ai_lee@ava.gov.sgMs Cuilian SUNAnalytical ScientistHealth Sciences AuthorityFood Safety Division11 Outram Road169078 SingaporeSINGAPORETel: +6562130852E-mail: sun_cuilian@hsa.gov.sgSOUTH AFRICA/AFRIQUE DUSUD/SUDÁFRICAMs Shirley DU PLESSISSenior Medical Natural ScientistDepartment of HealthFood ControlPrivate Bag X8280001 PretoriaSOUTH AFRICATel: +270123958785E-mail: dupless@health.gov.za

REP11/CF Appendix I 33Mr Gordon SHEPHARDChief Specialist ScientistMedical Research CouncilPROMEC UnitPO Box 19070, Tygerberg7505 Cape TownSOUTH AFRICATel: 0027219380279Fax: 0027219380260E-mail: gordon.shephard@mrc.ac.zaSPAIN/ESPAGNE/ESPAÑAMs Ana Maria LOPEZ-SANTACRUZSERRALLERJefe de Servicio de Gestion de ContaminantesMinisterio de Sanidad, Politica Social e IgualdadAgencia Espanola de Seguridad Alimentaria yNutricion (AESAN)C/Alcala, 5628071 MadridSPAINTel: +34913380017Fax: +34913380169E-mail: alopezsantacruz@mspsi.esMs Maria Teresa CARBONELL DE PABLOTechnical & Regulatory AffairsSpanish Association of Bottled Water (Aneabe)Calle serrano No. 76, 5 DCHA28006 MadridSPAINTel: +0034915758226Fax: +0034915781816E-mail: aneabe@aneabe.comMs Sara COBOS OJANGURENTecnico Superior N24Ministerio de Sanidad, Politica Social e IgualdadSubdireccion General de Sanidad ExteriorPaseo del Prado 18, 7a28071 MadridSPAINTel: +34915961167Fax: +34913601343E-mail: scobos@mspsi.esSUDAN/SOUDAN/SUDÁNMr Gaafar IBRAHIM MOHAMEDNational Expert (Mycology), co chair National<strong>Codex</strong>Sudanse Standards & Metrology OrganizationP.O. Box 13573249 KhartoumSUDANTel: +24912888440E-mail: gaafar_i@yahoo.co.ukMs Ibtihag BOR ELTOM ELMUSTAFAManager of Mycotoxin CenterSudanese Standards & Metrology organizationMycotoxin CenterP.O. Box 13573249 KhratoumSUDANTel: +249915388777Fax: +249183763727E-mail: ibtihagbur@hotmail.comMs Nuha ELTOUMVeterinary OfficerMinistry of Animal resources & FisheriesGD of Animal Health & Epizootic DiseasesControlP.O. Box 293249 KhartoumSUDANTel: +249122620056Fax: +24983475996E-mail: nuhacom@hotmail.comMr Sirageldin Mustafa MOHAMEDEnvironmental Health and Food Safety AdviserFederal Ministry of HealthPublic Health and EmergencyP.O. Box 819412217 Khartoum NorthSUDANTel: +249912135286Fax: +249183780353E-mail: sirageldinmust@yahoo.comMs Nazik MUSTAFAHead of the Department (Ass. Professor)University of KhartoumDepartment of Food Hygiene and SafetyP.O. Box 205205 KhartoumSUDANTel: +249912133986E-mail: nazikem@hotmail.comSWEDEN/SUÈDE/SUECIAMs Carmina IONESCU<strong>Codex</strong> coordinatorNational Food AdministrationFood Standard DepartmentP.O. Box 622SE-75126 UppsalaSWEDENTel: +4618175500E-mail: caio@slv.se

REP11/CF Appendix I 34SWITZERLAND/SUISSE/SUIZAMs Awilo OCHIENG PERNETResp. <strong>Codex</strong> Al. Intern. Nutrition and FoodSafety IssuesSwiss Federal Office of Public Health/Div ofIntern. AffairsDivision of International AffairsCH-3003 Bern3003 BernSWITZERLANDTel: +41313220041Fax: +41313221131E-mail: awilo.ochieng@bag.admin.chMs Afsaneh MOHAMMAD SHAFIIRegulatory AdvisorCorporate Regulatory and Scientific AffairsNestec LTDAvenue Nestlé 55CH-1800 VeveySWITZERLANDTel: +41219243982Fax: +41219244547E-mail: afsaneh.shafii@nestle.comTHAILAND/THAÏLANDE/TAILANDIAMr Sakchai SRIBOONSUESecretary GeneralNational Bureau of Agricultural Commodity andFood Standards50 Phaholyothin Rd., Ladyao, Chatuchak10900 BangkokTHAILANDTel: +6625613699Fax: +6625613697E-mail: sakchai@acfs.go.thMs Jiraporn BANCHUENStandard OfficerOffice of Commodity and System StandardsNational Bureau of Agricultural Commodity andFood Standards50 Phaholyothin Rd., Ladyao, Chatuchak10900 BangkokTHAILANDTel: +6625612277 ext. 1416Fax: +6625613373E-mail: jiraporn@acfs.go.thMs Chutiwan JATUPORNPONGStandards OfficerOffice of Commodity and System StandardsNational Bureau of Agricultural Commodity andFood Standards50 Phaholyothin Rd., Ladyao, Chatuchak10900 BangkokTHAILANDTel: +6625612277 ext.1414Fax: +6625613373E-mail: chutiwan@acfs.go.thMs Pilai KAVISARASAIScientistDepartment of Livestock DevelopmentBureau of Quality Control of Livestock ProductsTiwanon Road, Bangadi, Muang District12000 PathumthaniTHAILANDTel: +6629679749, +6629679700 ext.Fax: +6629679749E-mail: pilai_kavis@yahoo.comMs Kwantawee PAUKATONGMemberFood Procesing Industry ClubThe Federation of Thai IndustriesQueen Sirikit National Convenion Center, ZoneC, 4th Fl.,60 New Rachadapisek Rd., Klongtoe10110 BangkokTHAILANDTel: +6626578356Fax: +6629550708E-mail: kwantawee.paukatong@th.nestle.comMs Laddawan ROJANAPANTIPMedical Scientist, ExpertBureau of Quality and Safety of FoodDepartment of Medical SciencesTiwanon Road, Muang District11000 NonthaburiTHAILANDTel: +6629510000 ext. 99578Fax: +6629511021E-mail: laddawan.r@dmsc.mail.go.th

REP11/CF Appendix I 35Ms Chanikan THANUPITAKHead of Trade and Technical Division-FisheriesProductsThai Food Processors 'Association170/21-22 9th Fl Ocean Tower 1 Bld., NewRatchadapisek Road10110 BangkokTHAILANDTel: +66226126846Fax: +66226129967E-mail: fish@thaifood.org andchanikan@thaifood.orgMs Jiraratana THESASILPAFood and Drug Technical Officer, ProfessionalLevelFood and Drug AdministrationTiwanon Road, Muang District11000 NonthaburiTHAILANDTel: +6629507178Fax: +6625918476E-mail:jirarate@fda.moph.go.th/jiraratanat@gmail.comTUNISIA/TUNISIE/TÚNEZMr Hamdi MEJRIIngenieur AgronomeAgence Nationale de Controle Sanitaire etEnvironmental des ProduitsMinistere de la Sante Publique2 Rue lbn Nadim Montplaisir1073TUNISIATel: +21671901835Fax: +21671909233E-mail: mejry@yahoo.frMs Zohra SOUALHIA TOUATIIngenieur en ChefAgence Nationale de Controle Sanitaire etEnvironnemental de ProduitsDirection de Controle Environnemental desProduitsANCSEP, 2 Rue Lnb Nadim-Montplaisir1073 MontplaisirTUNISIATel: +0021671903942Fax: +0021671909943E-mail: zohra.soualhia@yahoo.frMr Hamadi DEKILIngenieurANCSEPDiection Controle Environmental2 Rue Ibn Nadim1073 MontplaisirTUNISIATel: +21698642511Fax: +216909233E-mail: oooo@ooooo.comMs Leila GNAOUIIngenieurMinistère du Commerce, DQPC12 Rue Arabie SaouditeTunisTUNISIATel: +216 9754 6442Fax: +216 7179 9729E-mail: gneouil@yahoo.frTURKEY/TURQUIE/TURQUÍAMs Betul VAZGECEREngineerMinistry of Agriculture and Rural AffairsFood Establishments and <strong>Codex</strong> DepartmentAkay Cad, No. 3 Bakanliklar06100 AnkaraTURKEYTel: +903124174176Fax: +903124254416E-mail: betulv@kkgm.gov.trMs Uygun AKSOYProfessorEge University Faculty of AgricultureHorticultureEge Univ. Campus35100 IzmirTURKEYTel: +902323112742Fax: +902323881865E-mail: uygun.aksoy@ege.edu.trMr Sezmen ALPERSecretary GeneralAegean Exporters' AssociationsAtaturk Str. N. 38235220 IzmirTURKEYTel: +902324886011Fax: +902324886000E-mail: sezman.alper@egebirlik.org.tr

REP11/CF Appendix I 36Mr Ferhat AYDOGDUDirector of Control OfficeMARATURKEYTel: +05446557886Fax: +2562112993E-mail: ferhataydogdu@mynet.comMr Mustafa BICERAssistant Foreign Trade pecialistUndersecretariat The Prime Ministry For ForeignTradeDepartment of AgricultureInonu Bulvari No. 36 Emeknkarankara06510 AnkaraTURKEYTel: +903122047690E-mail: bicerm@dtm.gov.trMr Rafael CIKURELAdministrative Board MemberAegean Exporters' AssociationsDried FruitsAtaturk Str. No. 38235220 IzmirTURKEYTel: +902324886030/4214930Fax: +902324886100E-mail: rafaelcikurel@francofruits.comMr Oral EMRAHEngineer, MSCTURKEYE-mail: ooooo@yahoo.comMr Hayrettin OZERSenoir ResearcherTubitak Marmara research CenterFood InstituteP.O. Box 21 GEBZE41470 KocaeliTURKEYTel: +902626773213Fax: +902626412309E-mail: hayrettin.ozer@mam.gov.trMr Apaydin SEVIMEngineerUndersecretariat The Prime Ministry For ForeignTradeDepartment of AgricultureInonu Bulvari No. 36 Emek06510 AnkaraTURKEYTel: +903122048081Fax: +903122128768E-mail: apaydins@dtm.gov.trMr Muhsin TEMELDirectorMARAAydinTURKEYTel: +5332327869Fax: +2562113010E-mail: muhsintemel@hotmail.comUNITED KINGDOM/ROYAUME-UNI/REINO UNIDOMr Jonathan BRIGGSSenior Scientific OfficerFood Standards AgencyChemical Safety DivisionAviation House, 125 KingswayWC2B 6NH LondonUNITED KINGDOMTel: +442072768716Fax: +442072768446E-mail:jonathan.briggs@foodstandards.gsi.gov.ukMs Elli AMANATIDOUHigher Scientific OfficerChemical Safety DivisionFood Standards AgencyAviation House, 125 KingswayWC2B 6NH LondonUNITED KINGDOMTel: +442072768322Fax: +442072768446E-mail:elli.amanatidou@foodstandards.gsi.gov.ukUNITED REPUBLIC OF TANZANIA/REPUBLIQUE-UNIE DE TANZANIE/REPÚBLICA UNIDA DE TANZANÍAMr Martin KIMANYAScientific Manager Food EvaluationTanzania Food and Drugs AuthorityFood SafetyP.O. Box 77150Dar es SalaamUNITED REPUBLIC OF TANZANIATel: +255754317687Fax: +255222450793E-mail: mekimanya@yahoo.co.uk

REP11/CF Appendix I 37UNITED STATES OF AMERICA/ÉTATS-UNIS D'AMÉRIQUE/ESTADOS UNIDOS DE AMÉRICAMr Nega BERUDirector, Office of Food SafetyCenter for Food Safety and Applied NutritionFood and Drug Administration5100 Paint Branch ParkwayMD 20740 College Park,UNITED STATES OF AMERICATel: +13014362021Fax: +13014362632E-mail: nega.beru@fda.hhs.govMr Kyd BRENNERPartnerDTB Associates LLP901 New York Avenue, NW, Box 12Washington DC 20001UNITED STATES OF AMERICATel: +12026842508Fax: +12026842234E-mail: kbrenner@dtbassociates.comMr Kerry DEARFIELDScientific Advisor for Risk AssessmentOffice of Public Health ScienceFood Safety and Inspection Service1400 Independence Ave., SW, Room 380Aerospace CenterWashington, DC, 20250-3700UNITED STATES OF AMERICATel: +12026906451Fax: +12026906337E-mail: kerry.dearfield@fsis.usda.govMr Tim HERRMANState Chemist & DirectorOffice of the Texas State ChemistP. O. Box 316077841 College StationUNITED STATES OF AMERICATel: 979-845-1121Fax: 979-845-1389E-mail: tjh@otsc.tamu.eduMr Henry KIMSupervisory ChemistU.S. Food and Drug AdministationCenter for Food Safety and Applied Nutrition5100 Paint Branch ParkwayCollege Park, MD, 20740UNITED STATES OF AMERICATel: +13014362023Fax: +13014362651E-mail: henry.kim@fda.hhs.govMs Kristie LAURVICKScientific LiaisonU.S. PharmacopeiaFood Chemicals <strong>Codex</strong>12601 Twinbrook PkwyRockville, MarylandUNITED STATES OF AMERICATel: +13018168356E-mail: kxb@usp.orgMs Wu LIDirector, Food SafetyPepsiCo CorpFrito-Lay North America Division7701 Legacy Drive 3T-218Plano, TX, 75024UNITED STATES OF AMERICATel: +9723344204Fax: +9723346830E-mail: wu.li@pepsico.comMr Abdul MABUDDirector, Scientific Services DivisionAlcohol and Tobacco Tax and Trade Bureau(TTB)Scientific Services Division6000 Ammendale Road20705 Beltsville, MarylandUNITED STATES OF AMERICATel: +12402641661Fax: +12024357369E-mail: md.mabud@ttb.govMs Barbara MCNIFFSenoir International Issues AnalystU.S. <strong>Codex</strong> OfficeFood Safety and Inspection ServiceRoom 4870, South Building1400 Indep. Aven. SW Washington, DC 20250-3700UNITED STATES OF AMERICATel: +12026904719Fax: +12027203157E-mail: barbara.McNiff@fsis.usda.govMr Terry PROESCHOLDTLeader Feed Safety TeamCenter for Veterinary Medicine, US Food andDrug AdministrationDivision of Animal Feeds7519 Standish Place, HFV-222Rockville, MD 20855UNITED STATES OF AMERICATel: +12404536851Fax: +2404536882E-mail: terry.proescholdt@fda.hhs.gov

REP11/CF Appendix I 38Ms Lauren ROBINReview ChemistCenter for Food Safety and Applied NutritionUS Food & Drugs Administration5100 Paint Branch PkwyCollege Park, MD, 20740UNITED STATES OF AMERICATel: 301-436-1639Fax: 301-436-2651E-mail: lauren.robin@fda.hhs.govINTERNATIONAL GOVERMENTALORGANISATIONSINTER-AMERICAN INSTITUTE FORCOOPERATION ON AGRICULTUREINSTITUT INTERAM RICAIN DECOOPÉRATION POUR L'AGRICULTUREINSTITUTO INTERAMERICANO DECOOPERACIÓN PARA LAAGRICULTURAMr Marcos SANCHEZ PLATAFood Safety SpecialistIICA5757 Blue Lagoon Drive Suite 20033126 MiamiUNITED STATES OF AMERICATel: +13052609010Fax: +13052609020E-mail: marcos.sanchez@iica.intOFFICE INTERNATIONAL DE LA VIGNEET DU VINMr Jean Claude RUFScientific CoordinatorInternational Organisation of Vine and Wine(OIV)18, Rue d'Aguesseau75008 ParisFRANCETel: +33144948094Fax: +33142669063E-mail: jruf@oiv.intINTERNATIONAL NON-GOVERMENTALORGANISATIONSASSOCIATION EUROPÉENNE POUR LEDROIT DE L'ALIMENTATIONMr Rola ARABMemberEuropean Food Law Association (EFLA)Rue de l'Association 501000 BrusselsBELGIUMTel: +3222091142Fax: +3222197342E-mail: secretariat@efla-aeda.orgMr Xavier LAVIGNEMemberAEDA/EFLARue de l'Association 501000 BrusselsBELGIUMTel: +32 2 209 11 42Fax: +32 2 219 73 42E-mail: secretariat@efla-aeda.orgCONFÉDÉRATION DES INDUSTRIESAGRO-ALIMENTAIRES DE L'UEMr Lorcan O' FLAHERTYManager Food Policy, Science and R&DCIAAFood and Consumer PolicyAvenue des Arts, 431040 BrusselsBELGIUMTel: +32 2 50 08 756Fax: +32 2 50 81 021E-mail: l.oflaherty@ciaa.euMs Rachel WARDScientific and Regulatory Affairs ManagerPepsiCo InternationalBeaumont Park, 4 Leycroft RoadLE4 1ET LeicesterUNITED KINGDOMTel: +44 116 234 86 54E-mail: Rachel.Ward@pepsico.com

REP11/CF Appendix I 39INTERNATIONAL ALUMINIUMINSTITUTEMs Mesme ISMAILOVA-BESTWICKHealth ManagerIAI, New Zealand House, HaymarketSW1Y 4TE LondonUNITED KINGDOMTel: +442079300528Fax: +442073210183E-mail: ismayilova@world-aluminium.orgINTERNATIONAL COUNCIL OFBEVERAGES ASSOCIATIONSMr Henry CHINTechnical AdvisorInternational Council of Beverages Associations(ICBA)c/o American Beverage Association1101 Sixteenth Street, NW20036 Washington, DCUNITED STATES OF AMERICATel: +14046766346Fax: +14045986346E-mail: hechin@na.ko.comMr Michael KNOWLESTechnical AdviserInternationaal Council of Beverages Associations(ICBA)c/o American Beverage Association, 1101Sixteenth Str., NW20036 Washington, D.C.UNITED STATES OF AMERICATel: +14046763308E-mail: mknowles@eu.ko.comMr Josep MOLAS PAGESWater Technical ManagerComp. Servicios Beb. Refr.Calle Ribera des Loira, 20-22E-28042 MadridSPAINTel: +34913969635E-mail: jmolaspages@eur.ko.comMr Kensuke WATANABETechnical AdviserJapan Soft Drinks Association3-3-3, Nihonbashi-Muromachi Chuo-ku103-0022 TokyoJAPANTel: +81332707300Fax: +81332707306E-mail: Keusuke_Watanabe@suntory.co.jpINTERNATIONAL COUNCIL OFBOTTLED WATER ASSOCIATIONMs Annick MOREAUScientific and Regulatory Affairs DirectorWorldwide Danone Watersav General Dupas74500 Evian CedexFRANCETel: +33(0)450268254E-mail: annick.moreau@danone.comMr Arno DOPYCHAIScientific ExpertVDMC/O EFBWRue de l'Association 321000 BrusselsBELGIUMTel: +32(0)22102032Fax: +32(0)22102035E-mail: dopychai@vdm-bonn.deMr Joseph DOSSPresidentInternational Bottled Water Association1700 Diagonal Road, Suite 65022314 AlexandriaUNITED STATES OF AMERICATel: +017036835213Fax: +017036834074E-mail: jdoss@bottledwater.orgMs Patricia FOSSELARDSecretary GeneralEuropean Federal of Bottled WatersRue de l'Association 321000 BrusselsBELGIUMTel: +32(0)22102032Fax: +32(0)22102035E-mail: patricia.fosselard@efbw.orgMr Grippo PIERANGELOGlobal Head of Regulatory AffairsNestle WatersVia San Lino Papa10-00167 RomaITALYTel: +393484412003E-mail: griswold@icbwa.orgINDUSTRY COUNCIL FORDEVELOPMENTMr Ludovica VERZEGNASSIICD, SwitzerlandE-mail: lverzegnassi@yahoo.com

REP11/CF Appendix I 40INTERNATIONAL COUNCIL OFGROCERY MANUFACTURERSASSOCIATIONSMs Shannon COLESenior Director, Science Program ManagementGrocery Manufacturers AssociationScience and Regulatory Affairs1350 I Street NW ste 30020005 Washington, DCUNITED STATES OF AMERICATel: 202-639-5979Fax: 202-639-5991E-mail: scole@gmaonline.orgMr Brent KOBIELUSHManager of ToxicologyGeneral Mills, Inc.Quality and Regulatory OperationsNumber One General Mills Blvd. W01-B55426 MinneapolisUNITED STATES OF AMERICATel: 763-764-5752Fax: 763-764-4242E-mail: brent.kobielush@genmills.comMr Martin SLAYNESenior Director Global Food Safety &RegelatoryPepsiCo. Global Foods R&DGlobal R&D7701 Legacy Drive 3T-94375024 Plano, TexasUNITED STATES OF AMERICATel: +19723344832Fax: +19723346271E-mail: martin.slayne@pepsico.comMr Thomas TRAUTMANFellow, Toxicology and Regulatory AffairsGeneral MillsQuality and Regulatory OperationsNumber One General Mills Blvd, W01- B55426 Minneapolis MinnesotaUNITED STATES OF AMERICATel: +17637647584Fax: +17637644242E-mail: tom.trautman@genmills.comINTERNATIONAL DAIRY FEDERATIONFÉDÉRATION INTERNATIONALE DELAITERIEFEDERATIÓN INTERNACIONAL DELECHERÍAMs Aurelie DUBOISStandards OfficerInternational Dairy Federation (IDF)70 Boulevard Auguste Reyers1030 BrusselsBELGIUMTel: +3227068645Fax: +3227330413E-mail: adubois@fil.-idf.orgMr Koenraad DUHEMR&D DirectorCNIEL42, Rue de Chateaudun75314 ParisFRANCETel: +33149707119Fax: +33142806345E-mail: kduhem@cniel.comINTERNATIONAL NUT AND DRIEDFRUIT COUNCIL FOUNDATIONMs Irene GIRONESTechnical Projects CoordinatorInternational Nut and Dried Fruit CouncilFoundation (INC)Calle Boule 2, Planta 443201 ReusSPAINTel: +34977331416Fax: +34977315028E-mail: irene.girones@nutfried.orgINTERNATIONAL SPECIAL DIETARYFOODS INDUSTRIESMr Charles Tom SEIPELTInternational Special Dietary Industries (ISDI)Rue de l'Association 501000 BrusselsFRANCETel: +3222091143Fax: +3222197342E-mail: secretariat@isdi.org

REP11/CF Appendix I 41NATIONAL HEALTH FEDERATIONMr Scott TIPSPresidentNational Health FederationP.O. Box 68891017 Monrovia, CaliforniaUNITED STATES OF AMERICATel: +16263572181Fax: +16263030642E-mail: scott@rivieramail.comCODEX SECRETARIATCODEX SECRETARÍAMs Verna CAROLISSEN-MACKAYFood Standards OfficerFAO/WHO Food Standards Programme HeadViale delle Terme di Caracalla00153 RomeITALYTel: +39065 7055629Fax: +390657054593E-mail: verna.carolissen@fao.orgMs Gracia BRISCOFood Standards OfficerFAO/WHO Food Standards ProgrammeViale delle Terme di Caracalla00153 RomeITALYTel: +390657052700Fax: +390657054593E-mail: gracia.brisco@fao.orgMs Heesun KIMFood Standards OficerFAO/WHO Food Standards ProgrammeViale delle Terme di Caracalla00153 RomeITALYTel: +390657054796Fax: +390657054593E-mail: heesun.kim@fao.orgFOOD AND AGRICULTURALORGANIZATION/ORGANISATION DES NATIONS UNIESPOUR L'ALIMENTATION EL'AGRICULTUREORGANIZACIÓN DE LAS NACIONESUNIDAS PARA LA AGRICULTURA Y LAALIMENTATIONMs Annika WENNBERGFAO JECFA SecretaryFood and Agriculture Organization of the UnitedNationsNutrition and Consumer Protection DivisionViale delle Terme di Caracalla00153 RomaITALYTel: +390657053283Fax: +390657054593E-mail: annika.wennberg@fao.org

REP11/CF Appendix I 42WORLD HEALTH ORGANIZATIONORGANISATION MONDIALE DE LASANTÉORGANIZACIÓN MONDIAL DE LASALUDMs Angelika TRITSCHERWHO JECFA SecretaryWorld Health OrganizationDepartment of Food Safety and Zoonoses20, Avenue Appia1211 Geneva 27SWITZERLANDTel: +41227913569Fax: +41227914807E-mail: tritschera@who.intMr Tim CORRIGANConsultantWorld Health OrganizationDepartment of Food Safety and Zoonoses20, Avenue Appia1211 Geneva 27SWITZERLANDE-mail: corrigant@who.intMr Mohamed ELMIRegional Adviser Food and Chemical SafetyWHO/EMROHealth Protection and PromotionAbdul Razzak al Sanhourst11371 CairoEGYPTTel: +2022765384Fax: +20226702492E-mail: elmin@emro.who.intMs Tanja ÅKESSON<strong>Codex</strong> Contact PointMinistry of Economic Affairs, Agriculture andInnovationDepartment of Food, Animal Health and Welfareand Consumer PolicyP.O. Box 204012500 EK The HagueNETHERLANDSTel: +31703874045Fax: +31703876134E-mail: t.z.j.akesson@minlnv.nlMs Bea LIESHOUTSecretaryMinistry of Economic Affairs, Agriculture andInnovationDepartment of Food, Animal Health and Welfareand Consumer PolicyP.O. Box 204012500 EK The HagueNETHERLANDSE-mail: info@codexalimentarius.nlMs Henny WELLENSecretaryMinistry of Economic Affairs, Agriculture andInnovationP.O. Box 204012500 EK The HagueNETHERLANDSE-mail: info@codexalimentarius.nlHOST GOVERNMENT SECRETARIATMr Jeroen FRIEDERICYHead Technical SecretariatMinistry of Economic Affairs, Agriculture andInnovationDepartment of Food, Animal Health and Welfareand Consumer PolicyP.O. Box 204012500 EK The HagueNETHERLANDSTel: +31703784924Fax: +31703786134E-mail: info@codexalimentarius.nl

REP11/CF Appendix II 43APPENDIX IIPROPOSED DRAFT CODE OF PRACTICE FOR THE PREVENTION AND REDUCTION OFETHYL CARBAMATE CONTAMINATION IN STONE FRUIT DISTILLATES(FOR ADOPTION AT STEP 5/8)INTRODUCTION1. Ethyl carbamate is a compound that occurs naturally in fermented foods and alcoholic beverages suchas bread, yoghurt, soy sauce, wine, beer, and particularly in stone fruit distillates, mainly those made fromcherries, plums, mirabelles and apricots.2. Ethyl carbamate can be formed from various substances inherent in food and beverages, includinghydrogen cyanide (or hydrocyanic acid), urea, citrulline, and other N-carbamyl compounds. Cyanate isprobably the ultimate precursor in most cases, reacting with ethanol to form ethyl carbamate. Therefore ethylcarbamate reduction measures should focus on hydrocyanic acid and other precursors of ethyl carbamate.3. Ethyl carbamate is genotoxic and a multisite carcinogen in animals and is probably carcinogenic tohumans.4. Stone fruit distillates, in particular, contain ethyl carbamate in manyfold higher concentrations thanother fermented foods and beverages. In stone fruit distillates ethyl carbamate can be formed fromcyanogenic glycosides that are natural constituents of the stones. When mashing the fruit, the stones may bedamaged and cyanogenic glycosides from the stones may come into contact with enzymes in the fruit mash.Cyanogenic glycosides are then degraded to hydrocyanic acid/cyanides. Hydrocyanic acid may also bereleased from intact stones during a prolonged storage of the fermented mash. During the distillation processhydrocyanic acid may be enriched in all fractions. Cyanide in the distillates may be oxidized to cyanate,which can react with ethanol to form ethyl carbamate. Certain environmental conditions such as exposure tolight, high temperatures and the presence of copper ions promote the formation of ethyl carbamate in thedistillate.5. Although no strong correlation between the level of hydrocyanic acid and ethyl carbamate has beenestablished so far, it is evident that under certain conditions high concentrations of hydrocyanic acid lead tohigher levels of ethyl carbamate. A potential increase in ethyl carbamate formation has been associated withlevels at or above 1 mg/l hydrocyanic acid in the final distillate. Based on practical experiences it can beassumed that from 1 mg of hydrocyanic acid up to 0.4 mg ethyl carbamate potentially can be formed in anon-equimolar relationship.SCOPE AND DEFINITIONS6. This Code of Practice intends to provide national and local authorities, manufacturers and otherrelevant bodies with guidance to prevent and/or reduce formation of ethyl carbamate in stone fruit distillates.Ethyl carbamate formation in other alcoholic beverages and foods is not covered in this Code.7. The definitions below apply to this Code:(a) Stone Fruit means for the purpose of this Code of Practice certain edible fruit of treesbelonging to the genus Prunus of the rose family (Rosaceae), i.e. cherry, plum, peach andapricot.(b) Distillates means, for the purpose of this Code of Practice, alcohol-rich products obtained afterthe distillation process and ready for consumption.(c) Stone Fruit distillates means, for the purpose of this Code of Practice, the distillates forconsumption, obtained after the distillation:- of the mash prepared by fermentation of crushed stone fruits- of fermented stone fruit marc (pomace).- of mash obtained by fermentation and/or maceration of crushed and/or whole stonefruit in ethyl alcohol or alcoholic beverages.

REP11/CF Appendix II 44GENERAL REMARKS8. This Code covers all possible measures that have been proven to prevent and/or reduce high levels ofethyl carbamate in stone fruit distillates. When applying the Code for specific stone fruit distillates, measuresshould be carefully chosen from the viewpoint of benefit and feasibility. In addition, measures should beimplemented in accordance with the relevant national and international legislation and standards.9. It is recognised that reasonably applicable technological measures - Good Manufacturing Practices(GMP) - can be taken to prevent and reduce significantly high ethyl carbamate levels in stone fruit distillates.The reduction of ethyl carbamate could be achieved using two different approaches: first, by reducing theconcentration of the main precursor substances (e.g. hydrocyanic acid and cyanides); second, by reducing thetendency of these substances to react to form cyanate.TYPICAL PRODUCTION PROCESS10. The production process for stone fruit distillates involves preparing mash by using whole stone fruitsor their marc as ingredients, followed by fermentation and distillation. The process typically follows thesteps listed below:(a)(b)(c)(d)(e)(f)(g)(h)Preparing mash by crushing the whole ripe fruit for stone fruit spirit drinks or by using stonefruit marc for stone fruit marc spirit drinks;fermenting the mash in stainless steel tanks or other suitable fermentation vessels;in the case of using a maceration process, the mash is prepared by macerating crushed or wholefruit in ethyl alcohol or alcoholic beverages and stored for a period, without fermentationprocess;transferring the fermented mash into the distillation device, often a copper pot;heating the fermented mash by a suitable heating method in order to slowly boil off the alcohol;cooling the alcohol vapour in an appropriate (e. g. stainless steel) column where it condensesand is collected;separation of three different fractions of alcohol: ‘heads’, ‘hearts’ and ‘tails’;dilution to the final alcoholic grade.11. During distillation, the heads boil off first. Components with low boiling point e.g. ethyl acetate andacetaldehyde are part of the heads. This fraction is generally unsuitable for consumption and should bediscarded.12. During the middle distillation run (the ‘hearts’), the principal alcohol in all spirits, ethyl alcohol(ethanol), is distilled. This part of the distilling run, where the content of volatiles other than ethanol islowest and the purest fruit aromas are present, is always collected.13. The ‘tails’ of the distillation include acetic acid and fusel oils, which are often identified by unpleasantvinegary and vegetal aromas. They are also discarded, but they may be re-distilled because some ethanol isinvariably included with the tails.RECOMMENDED PRACTICES BASED ON GMP’sRAW MATERIALS AND PREPARATION OF FRUIT MASH14. The raw materials and preparation of the fruit mash should be suitable to avoid the release ofhydrocyanic acid, a precursor of ethyl carbamate.15. The stone fruits should generally be of a high quality, not mechanically damaged and notmicrobiologically spoiled, as damaged and spoiled fruit may contain more free cyanide.16. The fruit should preferably be de-stoned.17. If the fruits are not de-stoned and/or the residues of fruits (marc) are used for preparing mash, theyshould be mashed gently avoiding the crushing of stones. If possible, stones should be removed from themash.

REP11/CF Appendix II 45FERMENTATION18. Selected yeast preparations for the production of spirit drinks should be added to the mashed fruits,according to the manufacture’s instructions for users, for a fast and “clean” fermentation.19. Mashed fermented fruits should be handled with high standards of hygiene, and exposure to lightshould be minimised. Fermented fruit mashes containing stones should be stored as briefly as possible beforedistillation since hydrocyanic acid may also be released from intact stones during prolonged storage.20. If the mash is prepared by macerating stone fruit into alcoholic beverages or ethyl alcohol, the stonefruit should be removed soon after the aroma of the stone fruit is adequately extracted.DISTILLATION EQUIPMENT21. Distillation equipment and the distillation process should be suitable, to ensure that hydrocyanic acidis not transferred into the distillate(a)(b)(c)(d)Use of a copper still will limit carryover of ethyl carbamate–forming precursors into thedistillate.The distillation equipment should preferably include automatic rinsing devices and coppercatalytic converters. The automatic rinsing devices will keep the copper stills cleaned while thecopper catalytic converters will bind hydrocyanic acid before it passes into the distillate.Automatic rinsing devices are not necessary in the case of discontinuous distillation. Thedistillation equipment should be cleaned by systematic and thorough cleaning procedures.When copper catalytic converters or other dedicated cyanide separators are not available, copper(I) chloride preparations can be added to the fermented fruit mash before distillation. Thepurpose of these preparations containing copper (I) ions is to bind hydrocyanic acid before itpasses into the distillate. Copper (II) ions are without effect and should not be used.22. While copper ions can inhibit formation of ethyl carbamate precursors in the mash and in the still, theycan promote formation of ethyl carbamate in the distillate. Therefore, use of a stainless steel condenser at theend of the distillation device rather than a copper condenser will limit presence of copper in the distillate andreduce the rate of ethyl carbamate formation.DISTILLATION PROCESS23. Stones settled in the fermented mash should not be pumped into the distillation device.24. Distillation should be carried out in such a way that alcohol is boiled off slowly and in a controlledmanner (e.g. by using steam instead of a direct flame as the heating source).25. The first fractions of the distillate, called ‘heads’, should be separated carefully.26. The middle fraction, called ‘hearts’, should then be collected and should be stored in the dark. Whenthe alcohol content of the actual distillate reaches 50 % vol. at the receiver, collection should be switched tothe ‘tails’, so that any ethyl carbamate that may have been formed is separated in the tail fraction.27. Some manufacturers may redistill the separated tails, possibly containing ethyl carbamate. If the tailsare used for re-distilling, they should be re-distilled separately, however for reduction of ethyl carbamateconcentration it is preferable to discard the tail.CHECKS ON THE DISTILLATE, RE-DISTILLATION AND STORAGEHydrocyanic acid28. Testing for hydrocyanic acid may be used as a simple test for ethyl carbamate in distillates. Therefore,the distillates should be regularly checked for their levels of hydrocyanic acid. The determination could becarried out by specific tests including kits for rapid testing of the hydrocyanic acid levels.29. If the concentration of hydrocyanic acid in the distillate exceeds a level of 1 mg/l, re-distillation withcatalytic converters or copper preparations is recommended.30. Distillates should be stored in bottles that are lightproof (or filter ultraviolet light) or in covering boxesand not at higher temperatures.

REP11/CF Appendix II 46Ethyl carbamate31. Testing of ethyl carbamate is recommended for distillates in which the compound may already havebeen formed (e.g. distillates with unknown history of production, distillates with higher levels ofhydrocyanic acid, or storage at light or at high temperatures).32. Additional distillation is effective in order to reduce ethyl carbamate in distillates.GENERAL RECOMMENDATIONS33. The national, state and local governments as well as the non-governmental organizations (NGOs,commercial associations and cooperatives) should provide their own basic training and update theinformation on mitigating ethyl carbamate in stone fruit distillates.34. The non-industrial, small-scale preparation of these drinks should have available material withinformation on the specific recommendations based on good manufacturing practices and guidance onprevention and reduction of ethyl carbamate in the stone fruit distillates. Specifically, material should bemade available to small-scale producers of stone fruit distillates.

REP11/CF Appendix III 47APPENDIX IIIPROPOSED DRAFT MAXIMUM LEVELS FOR MELAMINE IN FOOD(LIQUID INFANT FORMULA)(FOR ADOPTION AT STEP 5/8)Product NameLiquid infant formula (asconsumed)NoteML (mg/kg)0.15The maximum level does not apply to liquid infantformula for which it can be proven that the level ofmelamine higher than 0.15 mg/kg is theconsequence of migration from food contactmaterials taking into account any nationallyauthorized migration limit

REP11/CF Appendix IV 48APPENDIX IVPROJECT DOCUMENTPROPOSAL FOR NEW WORK ON A MAXIMUM LEVEL FOR ARSENIC IN RICE1. The purpose and scope of the projectThis project aims to establish a maximum level for arsenic in rice.2. Relevance and timelinessArsenic was evaluated by JECFA at its 10th, 27th, 33rd and 72nd meetings. Arsenic hasorganic and inorganic species, of which the inorganic form is the most toxic. Inorganicarsenic has been evaluated on a number of occasions by IARC (1973, 1978, 1980, and 2004).At its 33rd meeting in 1988, JECFA assigned a provisional tolerable weekly intake (PTWI)of 15 μg/kg bw for inorganic arsenic. In 2010, the 72 th meeting of JECFA assessed the levelsand patterns of arsenic contamination in food commodities, including in rice, on the basis ofoccurrence data from the literature and from data submitted by Australia, Brazil, France,Japan, New Zealand and Singapore. An inorganic arsenic exposure assessment conducted byJECFA indicated that the PTWI of 15 μg/kg bw (equivalent to 2.1 μg/kg bw per day) is in theregion of the BMDL0.5 (3.0 μg/kg bw per day with the range of 2–7 μg/kg bw per day) fromlung cancer epidemiological studies and therefore was no longer appropriate. The <strong>Committee</strong>withdrew the previous PTWI.Therefore, there is a need for an international regulatory level, based upon scientificevidence, having as its goal the protection of human health with a minimum of economicimpact on international trade.3. The main aspects to be coveredIt is proposed to establish a maximum level for arsenic in rice, considering the following:a) Toxicological evaluations of arsenic by JECFAb) The availability of sufficient occurrence and exposure data in ricec) Consumption in g/day for rice as given by 13 GEMS/Food Consumption Cluster Diets andadditional information on national consumption data for riced) New data from <strong>Codex</strong> members.4. Assessment against the criteria for the establishment of work priorities1. Consumer protection from the point of view of health, food safety, ensuring fair practicesin food trade and taking into account the identified needs of developing countries.The new work will establish a maximum level for arsenic in rice.2. Diversification of national legislations and apparent resultant or potential impediments tointernational trade.The new work will provide an internationally-harmonized standard.Rice is a staple food in many countries, and international market potential has beenincreasing.

REP11/CF Appendix IV 495. Relevance to <strong>Codex</strong> Strategic GoalsThe proposed work falls under the following <strong>Codex</strong> Strategic Goals:Goal 1. Promoting sound regulatory frameworksThe result of this work will assist in promoting sound regulatory frameworks in internationaltrade by using scientific knowledge. With a view to promoting maximum application of<strong>Codex</strong> standards, this work will provide harmonized regulations for developed anddeveloping countries, leading to enhanced fair trade.Goal 2. Promoting widest and consistent application of scientific principles and risk analysisThis work will help establish risk-management options based upon scientific evaluation.Goal 3. Strengthening <strong>Codex</strong> work-management capabilitiesThe establishment of a maximum level for arsenic in rice is a way to manage risks associatedwith the consumption of highly-contaminated staple food.Goal 4. Promoting maximum application of <strong>Codex</strong> standardsDue to the international nature of this problem, this work will support and embrace all aspectsof this objective by accompanying participation of both developed and developing countriesto conduct the work.6. Information on the relationship between the proposal and other existing <strong>Codex</strong>documentsThis new work is recommended in the Discussion Paper on a Maximum Level for Arsenic inrice presented and discussed at the 5 th Session of <strong>Codex</strong> <strong>Committee</strong> on Contaminants inFoods.7. Identification of any requirement for any availability of expert scientific adviceIt is not foreseen.8. Identification of any need for technical input to the standard from external bodiesNone9. The proposed time line for completion of the new work, including the starting date,proposed date for adoption at Step 5 and the proposed date for adoption by theCommission1. Subject to approval by the Commission, the proposed draft Maximum Level forArsenic in rice will be considered by the 6 th Session of the CCCF with a view to itsfinalization in 2013.

REP11/CF Appendix V 50APPENDIX VPRIORITY LIST OF CONTAMINANTS AND NATURALLY OCCURRING TOXICANTS PROPOSED FOR EVALUATION BY JECFAContaminants and naturally occurringtoxicantsBackground and Question(s) to be answeredData availability(when, what)Proposed by3-MCPD estersFull evaluation (toxicological assessment and exposureassessment)Germany: end <strong>2011</strong> (occurrence)Japan: subchronic toxicity test andoccurrence end 2013China: Total Diet Study on 3-MCPDesters+glycidyl ester availableGermany,supported by EC,Canada, JapanCanada planned surveillance study,by end <strong>2011</strong>Glycidyl estersFull evaluation (toxicological assessment and exposureassessment)Bioavailability of free compoundsBioavailability studies on-goingLimited occurrence data availableGermany: no data yet, analyticalmethod under development, data notbefore end 2012Germany, USA,Canada planned surveillance study,by end <strong>2011</strong>United States of America: datawill be available before end of2012

REP11/CF Appendix V 51Contaminants and naturally occurringtoxicantsPyrrolizidine alkaloids (PAs)Background and Question(s) to be answeredIdentify most relevant PAs (occurrence and toxicity) forhuman healthFull risk assessmentIdentify of data gapsData availability(when, what)All data collected by the eWGAustralia additional toxicologicaldata end of <strong>2011</strong>EU: on-going occurrence datacollection (DATEX unit of EFSAProposed byCCCFConsideration of PAs in feed as it carries over from feedto animal productsNon dioxin-like PCBsFull risk assessmentCanada, data from total diet studies,monitoring dataRepublic of Korea;Canada

REP11/CF Appendix VI 52APPENDIX VINomination of new substances for the Priority List of Contaminants and Naturally Occurring Toxicantsfor evaluation by JECFA1. Basic information1) Proposal for inclusion submitted by:2) Name of compound; chemical name(s):3) Identification of (additional) data (toxicology, metabolism, occurrence, food consumption) which could beprovided to JECFA:4) List of countries where surveillance data are likely to be available, and if possible list of contact person whocould provide such data, including quality assurance information on the data.5) Timeline for data availability:2. Detail information1) Whether or not the occurrence of the compound in commodities will have potential to cause public healthand/or trade problems;2) Whether or not commodities containing the compound are in international trade and represent a significantportion of the diet; and,3) Commitment that a dossier (as complete as possible) will be available for evaluation by the JECFA.4) Relevant justification and information on the following prioritization criteria 1• Consumer protection from the point of view of health and prevention of unfair trade practices;• Compliance with CCCF’s Terms of Reference;• Compliance with JECFA’s Terms of Reference;• Compliance with the <strong>Codex</strong> Alimentarius Commission’s Strategic Plan, its relevant plans of work andCriteria for the Establishment of Work Priorities;• The quality, quantity, adequacy, and availability of data pertinent to performing a risk assessment,including data from developing countries;• The prospect of completing the work in a reasonable period of time;• The diversity of national legislation and any apparent impediments to international trade;• The impact on international trade (i.e., magnitude of the problem in international trade);• The needs and concerns of developing countries; and,• Work already undertaken by other international organizations.1Section 3, para.20 of the Risk Analysis Principles Applied by the <strong>Codex</strong> <strong>Committee</strong> on Food Additives and the <strong>Codex</strong><strong>Committee</strong> on Contaminants in Foods (See Procedural Manual of the <strong>Codex</strong> Alimentarius Commission).