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

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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
Page 1 and 2: EREP11/CFJOINT FAO/WHO FOOD STANDAR
Page 3: REP11/CFTABLE OF CONTENTSParagraph(
Page 9 and 10: REP11/CF 4PROPOSED DRAFT CODE OF PR
Page 11 and 12: REP11/CF 6more complete picture of
Page 13 and 14: REP11/CF 8consideration by the next
Page 15 and 16: REP11/CF 10Conclusion64. The <stron
Page 17 and 18: REP11/CF 12data became available an
Page 19: REP11/CF 14could be a safety concer
Page 23 and 24: REP11/CF Appendix I 18Ms Vera CANTA
Page 25 and 26: REP11/CF Appendix I 20Ms Lei BAORes
Page 27 and 28: REP11/CF Appendix I 22ETHIOPIA/ÉTH
Page 29 and 30: REP11/CF Appendix I 24HUNGARY/HONGR
Page 31 and 32: REP11/CF Appendix I 26IRAQMr Khadee
Page 33 and 34: REP11/CF Appendix I 28LATVIA/LETTON
Page 35 and 36: REP11/CF Appendix I 30Mr Samuel AJA
Page 37 and 38: REP11/CF Appendix I 32Mr Jisung PAR
Page 39 and 40: REP11/CF Appendix I 34SWITZERLAND/S
Page 41 and 42: REP11/CF Appendix I 36Mr Ferhat AYD
Page 43 and 44: REP11/CF Appendix I 38Ms Lauren ROB
Page 45 and 46: REP11/CF Appendix I 40INTERNATIONAL
Page 47 and 48: REP11/CF Appendix I 42WORLD HEALTH
Page 49 and 50: REP11/CF Appendix II 44GENERAL REMA
Page 51 and 52: REP11/CF Appendix II 46Ethyl carbam
Page 53 and 54: REP11/CF Appendix IV 48APPENDIX IVP
Page 55 and 56: REP11/CF Appendix V 50APPENDIX VPRI
Page 57: REP11/CF Appendix VI 52APPENDIX VIN

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