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Food Regulations in Indonesia

1. The document discusses food regulation in Indonesia, including standards and guidelines for food safety. 2. It outlines Indonesia's system for regulating food producers, industries, and consumers to ensure better quality and safer foods. Key government agencies establish laws, regulations, standards, and oversee monitoring of the food system. 3. Standards address issues across the food supply chain from agricultural production to processing and marketing. This includes good practices for farming, handling, manufacturing, distribution and more to prevent contamination and improve food quality and safety.

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Dedi Fardiaz Singapore, 1 Sept 2009 1 Food Regulation in Indonesia Dedi Fardiaz Department of Food Science and Technology, Faculty of Agricultural Technology SEAFAST Center BOGOR AGRICULTURAL UNIVERSITY, INDONESIA Food Regulation in Indonesia Dedi Fardiaz Department of Food Science and Technology, Faculty of Agricultural Technology SEAFAST Center BOGOR AGRICULTURAL UNIVERSITY, INDONESIA
Dedi Fardiaz Singapore, 1 Sept 2009 2 Food Producer/IndustryFood Producer/Industry ConsumerConsumer LABORATORIESLABORATORIES MoA, MoMAF, MoI, MoT, MoH NADFC LOCAL GOVs MoA, MoMAF, MoI, MoT, MoH NADFC LOCAL GOVs LAWS AND REGULATIONSLAWS AND REGULATIONS Law No 7/1996 Food Law No 8/1999 Consumer Prot GR No. 69/1999 Food L&A GR No. 28/2004 Food SQN Food Safety Standards, etc. Law No 7/1996 Food Law No 8/1999 Consumer Prot GR No. 69/1999 Food L&A GR No. 28/2004 Food SQN Food Safety Standards, etc. Monitoring food safety and quality in Indonesia Better Quality and Safer Foods Better Quality and Safer Foods
Dedi Fardiaz Singapore, 1 Sept 2009 3 Law No. 7/1996 on Food Government Regulation No 28/2004 on Food Safety, Quality and Nutrition Chapter I General Provisions Chapter II Food Safety Chapter III Food Quality and Nutrition Chapter IV Food Importation and Exportation Into and Out of Indonesian Territories Chapter V Control and Supervision Chapter VI Community Participation Chapter VII Provisions of Transfer Chapter VIII Closing Provisions Law No. 7/1996 on Food Government Regulation No 28/2004 on Food Safety, Quality and Nutrition Chapter I General Provisions Chapter II Food Safety Chapter III Food Quality and Nutrition Chapter IV Food Importation and Exportation Into and Out of Indonesian Territories Chapter V Control and Supervision Chapter VI Community Participation Chapter VII Provisions of Transfer Chapter VIII Closing Provisions
Dedi Fardiaz Singapore, 1 Sept 2009 4 Chapter II Food Safety Part One Sanitation Part Two Food Additives Part Three Food Derived from Genetically Modified Organism Part Four Food Irradiation Part Five Food Packaging Part Six Food Quality Assurance and Laboratory Testing Part Seven Contaminated Food Chapter II Food Safety Part One Sanitation Part Two Food Additives Part Three Food Derived from Genetically Modified Organism Part Four Food Irradiation Part Five Food Packaging Part Six Food Quality Assurance and Laboratory Testing Part Seven Contaminated Food
READY TO EAT FOODS GOOD RETAILING PRACTICES GOOD CATERING PRACTICES GOOD DISTRIBUTION PRACTICES CONSUMERS FRESH FOODS, PROCESSED FOODS, READY TO EAT FOODS Distribution and MarketingDistribution and Marketing Dedi Fardiaz Singapore, 1 Sept 2009 5 Improvement of food quality and safety through GOOD PRACTICES* Improvement of food quality and safety through GOOD PRACTICES* GOOD FARMING PRACTICES GOOD FRESH HANDLING PRACTICES FRESH FOODS DIRECT RAW CONSUMPTION MATERIALS PROCESSED FOODS GOOD MANUFACTURING PRACTICES *Government Regulation No. 28/2004 on Food Safety, Quality and Nutrition*Government Regulation No. 28/2004 on Food Safety, Quality and Nutrition
Dedi Fardiaz Singapore, 1 Sept 2009 6 GOOD AGRICULTURAL PRACTICES GOOD FRESH HANDLING PRACTICES FRESH FOOD DIRECT RAW CONSUMPTION MATERIALS PROCESSED FOOD GOOD MANUFACTURING PRACTICES • Avoiding the use of land whose environment has the potential to threaten food safety. • Controlling the biological contamination, animal and plant diseases that threaten food safety. • Reducing to the minimum chemical residues in foodstuff as the consequence of using fertilizers, pest and disease control drugs, growth hormone and inappropriate animal drugs. • Avoiding the use of land whose environment has the potential to threaten food safety. • Controlling the biological contamination, animal and plant diseases that threaten food safety. • Reducing to the minimum chemical residues in foodstuff as the consequence of using fertilizers, pest and disease control drugs, growth hormone and inappropriate animal drugs. Example Government Regulation 28/2004, Article 4, para 1 Good Agricultural Practices Government Regulation 28/2004, Article 4, para 1 Good Agricultural Practices
Dedi Fardiaz Singapore, 1 Sept 2009 7 GOOD AGRICULTURAL PRACTICES GOOD FRESH HANDLING PRACTICES FRESH FOOD DIRECT RAW CONSUMPTION MATERIALS PROCESSED FOOD GOOD MANUFACTURING PRACTICES • Preventing fresh food from being contaminated by biological and chemical contamination and other objects that disturb, impart and risk health from the air, land, water, food, fertilizers, pesticides, animal drugs or other materials used in the fresh food production. • Controlling the health of animals and plants, so that it does not negatively impact fresh food • Preventing fresh food from being contaminated by biological and chemical contamination and other objects that disturb, impart and risk health from the air, land, water, food, fertilizers, pesticides, animal drugs or other materials used in the fresh food production. • Controlling the health of animals and plants, so that it does not negatively impact fresh food Example Government Regulation 28/2004, Article 5, para 1 Good Fresh Handling Practices Government Regulation 28/2004, Article 5, para 1 Good Fresh Handling Practices
Dedi Fardiaz Singapore, 1 Sept 2009 8 GOOD AGRICULTURAL PRACTICES GOOD FRESH HANDLING PRACTICES FRESH FOOD DIRECT RAW CONSUMPTION MATERIALS PROCESSED FOOD GOOD MANUFACTURING PRACTICES Processed food for trade in retail packaging shall obtain the registration approval letter from NADFC, prior to distribution (based on food safety, quality, and nutrition assessment results). Exempted processed food produced by home industries. Processed food made by home industries shall possess a home industry food production certificate issued by the Local Government. Processed food for trade in retail packaging shall obtain the registration approval letter from NADFC, prior to distribution (based on food safety, quality, and nutrition assessment results). Exempted processed food produced by home industries. Processed food made by home industries shall possess a home industry food production certificate issued by the Local Government. Pre-Market Assessment for Processed Food Government Regulation 28/2004, Article 42 Pre-Market Assessment for Processed Food Government Regulation 28/2004, Article 42
Dedi Fardiaz, 061107 9 NADFCNADFC National Agency for Drug and Food Control Republic of Indonesia National Agency for Drug and Food Control Republic of Indonesia Food IndustryFood Industry Registration Approval LetterRegistration Approval Letter Registration of ProductRegistration of Product Government Regulation No 28/2004 on Food Safety, Quality and Nutrition, Article 42 Government Regulation No 28/2004 on Food Safety, Quality and Nutrition, Article 42 • BPOM MD for domestic products • BPOM ML for imported products • BPOM MD for domestic products • BPOM ML for imported products
Dedi Fardiaz, 061107 10 Request for additional data and information (if needed) Request for additional data and information (if needed) Peer Review Team Peer Review Team Food Labeling Assessment Food Labeling Assessment Labeling Standards Product Registration Approval Letter Labeling Standards Product Registration Approval Letter FoodIndustry Scientific data and information is supplied by the client Scientific data and information is supplied by the client NADFCNADFC National Agency for Drug and Food Control Republic of Indonesia National Agency for Drug and Food Control Republic of Indonesia ResultResult Government Regulation No. 69/1999 on Food Labeling and Advertisiment Government Regulation No. 69/1999 on Food Labeling and Advertisiment
Copyright Dedi Fardiaz HIMITEPA, 080809 11 Food Food Packaging Packaging CORNBEEF Netto 250 g Labeling Labeling Category Category What are regulated /standardized?
Dedi Fardiaz Singapore, 1 Sept 2009 12 1. What is the type of Food ? Look at Food Category!Look at Food Category! CORNBEEF Netto 250 g
Dedi Fardiaz Singapore, 1 Sept 2009 13 Food Category National Agency for Drug and Food Control
Dedi Fardiaz Singapore, 1 Sept 2009 14 Based on Food Category System (GSFA, 2005) No. Name of Food 01.0 Dairy products and analogues, excluding products of food category 02.0 02.0 Fats and oils, and fat emulsions 03.0 Edible ices, including sherbet and sorbet 04.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds 05.0 Confectionary 06.0 Cereals and cereal products, derived from cereal grains, from roots and tubers, pulses and legumes, excluding bakery wares of food category 07.0 07.0 Bakery wares 08.0 Meat and meat products, including poultry and game 09.0 Fish and fish products, including mollusks, crustaceans, and echinoderms 10.0 Eggs and egg products 11.0 Sweeteners, including honey 12.0 Salts, spices, soups, sauces, salads, protein products (including soybean protein products) and fermented soybean products 13.0 Foodstuffs intended for particular nutritional uses 14.0 Beverages, excluding dairy products 15.0 Ready-to-eat savouries 16.0 Composite foods - foods that could not be placed in categories 01 - 15.
Dedi Fardiaz Singapore, 1 Sept 2009 15 SURAT KEPUTUSAN KEPALA BADAN PENGAWAS OBAT DAN MAKANAN REPUBLIK INDONESIA NOMOR : HK.00.05.52.4040 TANGGAL : 9 OKTOBER 2006 TENTANG KATEGORI PANGAN Halaman KATEGORI PANGAN 0.1 1 Produk – Produk Susu dan Analognya, Kecuali Yang Termasuk Kategori 02.0 2 01.1 Susu dan Minuman Berbasis Susu 2 01.1.1 Susu dan Buttermilk (Plain1) 2 01.1.1.1 Susu (Plain1) 2 Susu 2 Susu Segar 2 Susu Pasteurisasi 2 Susu UHT (Ultra High Temperature) 3 Susu Steril 3 Susu Tanpa Lemak atau Susu Skim 3 Decree of the Head of the National Agency for Drug and Food Control, Republic of Indonesia
Dedi Fardiaz Singapore, 1 Sept 2009 16 15.0 Makanan Ringan Siap Santap Termasuk semua jenis makanan ringan asin/gurih (savoury) atau rasa lainnya. 15.1 Makanan Ringan – Berbahan Dasar Kentang, Umbi, Serealia, Tepung atau Pati (dari Umbi dan Kacang) Termasuk semua jenis makanan ringan tawar dan gurih atau rasa lainnya, namun tidak termasuk cracker tawar dari kategori 07.12. Sebagai contoh adalah keripik 2 kentang, jagung berondong (popcorn), pretzel , krekers beras (senbei), dan krekers rasa (contoh: krekers rasa keju), bhujia (namkeen; sebuah makanan ringan terbuat dari campuran tepung, jagung, kentang, garam, buah kering, kacang, rempah, pewarna, perisa dan antioksidan), dan papad (terbuat dari tepung beras atau tepung black gram atau tepung kacang cow pea soaked (basah/rendam), dicampur dengan garam dan rempah, dan berbentuk bola atau lempengan). SampleReady-to-eat Savouries 15.1 Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes) Scope
Dedi Fardiaz Singapore, 1 Sept 2009 17 Sample Keripik2 Kentang Definisi : Keripik2 kentang adalah makanan kering yang dibuat dari kentang segar dapat berbentuk irisan tipis yang digoreng dengan atau tanpa penambahan bahan lainnya. Karakteristik dasar : • Tekstur renyah; • Kadar air tidak lebih dari 3%. Keripik2 Gadung Definisi : Keripik2 gadung adalah makanan kering yang dibuat dari gadung (Dioscorea hispida) berbentuk irisan tipis yang digoreng dengan atau tanpa penambahan bahan lainnya. Karakteristik dasar : • Tekstur renyah; • Kadar air tidak lebih dari 6%. Definition Basic Characteristics
Dedi Fardiaz Singapore, 1 Sept 2009 18 No Kategori Pangan Halaman A Abon Daging 08.2.2 138 Abon Ikan 09.2.4.3 160 Acar Bawang Putih 04.2.2.3 60 Acar Cabe 04.2.2.3 60 Acar Jahe 04.2.2.3 60 Acar Jamur 04.2.2.3 59 Acar Lobak 04.2.2.3 60 Acar Timun Mentah 04.2.2.3 60 Adas Bubuk 12.2.1 184 Adas, Adas Pedas, Fennel, Jinten Manis 12.2.1 184 Adonan Biskuit 07.1.4 114 Air Bermineral 14.1.1.2 213 Air Berperisa 14.1.4.2 232 Air Demineral 14.1.1.2 212 Indeks Pangan Food Index Food Category No Page
Dedi Fardiaz Singapore, 1 Sept 2009 19 2. FoodSafetyand Quality Standards? CORNBEEF Netto 250 g
Dedi Fardiaz Singapore, 1 Sept 2009 20 Vitamin , Mineral , Lainny a Vitamin , Mineral , Lainny a Basic Composition of Food Chemical Contaminants Contamination may occur during food handling from farm to table (Pesticides, animal drugs, mycotoxin, heavy metals, etc.) Chemical Contaminants Contamination may occur during food handling from farm to table (Pesticides, animal drugs, mycotoxin, heavy metals, etc.) Chemicals produced during food porocessing Maillard and flavor products, 3-mcpd, trans -fatty acid, ester, acrylamide, polar materials in fried products, etc. Chemicals produced during food porocessing Maillard and flavor products, 3-mcpd, trans -fatty acid, ester, acrylamide, polar materials in fried products, etc. Food Additives Permitted to be used in food Preservatives, coloring, intense sweeteners, antioxidan, emulsifyer, etc.. Food Additives Permitted to be used in food Preservatives, coloring, intense sweeteners, antioxidan, emulsifyer, etc.. Hazardous Substances Chemicals prohibited to be used in food preaparation Hazardous Substances Chemicals prohibited to be used in food preaparation
Hazardous Substances Chemicals prohibited to be used in food preaparation Hazardous Substances Chemicals prohibited to be used in food preaparation Food Additives Permitted to be used in food Preservatives, coloring, intense sweeteners, antioxidan, emulsifyer, etc.. Food Additives Permitted to be used in food Preservatives, coloring, intense sweeteners, antioxidan, emulsifyer, etc.. Chemicals produced during food porocessing Maillard and flavor products, 3-mcpd, trans -fatty acid, ester, acrylamide, polar materials in fried products, etc. Chemicals produced during food porocessing Maillard and flavor products, 3-mcpd, trans -fatty acid, ester, acrylamide, polar materials in fried products, etc. Chemical Contaminants Contamination may occur during food handling from farm to table (Pesticides, animal drugs, mycotoxin, heavy metals, etc.) Chemical Contaminants Contamination may occur during food handling from farm to table (Pesticides, animal drugs, mycotoxin, heavy metals, etc.) Dedi Fardiaz Singapore, 1 Sept 2009 21 PHYSICALHAZARDS BIOLOGICAL HAZARDS CHEMICAL HAZARDS Food Safety MeasuresFood Safety Measures
1. Boric Acid and Its Compounds 2. Salisilic Acid and Its Salts 3. Diethylpyrocarbonate 4. Dulcin 5. Potassium Chlorate 6. Chloramphenicol 7. Brominated Vegetable Oil 8. Nitrofurazon 9. Formalin (Formaldehide) Chemicals prohibited to be used in foods Hazardous Substances Chemicals prohibited to be used in food preaparation Hazardous Substances Chemicals prohibited to be used in food preaparation
1. Auramine 2. Alkanet 3. Butter Yellow 4. Black 7984 5. Burn Amber 6. Chrysoidine 7. Crysoine 8. Citrus Red No.2 9. Chocolate Brown FB 10. Fast Red E 11. Fast Yellow AB 12. Guinea Green G 13. Indanthrene Blue RS 14. Magenta 15. Metanil Yellow 16. Oil Orange SS 17. Oil Orange XO 18. Oil Orange AB 19. Oil Yellow OB 20. Orange G 21. Orange GGN 22. Orange RN 23. Orchid and Orcein 24. Ponceau 3R 25. Ponceau SX 26. Ponceau 6R 27. Rhodamin B 28. Sudan I 29. Scarlet GN 30. Violet 6B Colorings prohibited to be used in foods
Dedi Fardiaz Singapore, 1 Sept 2009 24 1. Colorings 2. Sweeteners 3. Preservatives 4. Antioxidants 5. Anticaking agents 6. Flavorings 7. Acidity regulator 8. Whitening agents 9. Emulsifier, Stabilizer, and Thickening agents 10. Hardening agents 11. Sequestrans 1. Colorings 2. Sweeteners 3. Preservatives 4. Antioxidants 5. Anticaking agents 6. Flavorings 7. Acidity regulator 8. Whitening agents 9. Emulsifier, Stabilizer, and Thickening agents 10. Hardening agents 11. Sequestrans Food Additives Permitted to be used in food Preservatives, coloring, intense sweeteners, antioxidan, emulsifyer, etc.. Food Additives Permitted to be used in food Preservatives, coloring, intense sweeteners, antioxidan, emulsifyer, etc..
Dedi Fardiaz Singapore, 1 Sept 2009 25 SNI 01- 6993-2004 Standar Nasional Indonesia ICS 67.220.20 Badan Standardisasi Nasional Bahan tambahan pemanis buatan- Persyaratan penggunaan dalam produk pangan FOOD ADDITIVE: SWEETENERS REQUIREMENTS IN FOODS National Standardization Agency Indonesian National Standard SNISweetenersSweeteners
Dedi Fardiaz Singapore, 1 Sept 2009 26 Daftar isi Daftar isi i Prakata ii Pendahuluan iii 1 Ruang lingkup 1 2 Istilah dan definisi 1 3 Istilah dan singkatan 2 4 Batasan penggunaan pemanis buatan 3 5 Ketentuan label 3 6 Penggunaan pemanis buatan berdasarkan kategori pangan 4 Lampiran A Kajian keamanan pemanis buatan 32 Bibliografi 41 Tabel 1. Penggunaan Alitam berdasarkan kategori pangan 4 Tabel 2. Penggunaan Asesulfam-K berdasarkan kategori pangan 6 Tabel 3. Penggunaan Aspartam berdasarkan kategori pangan 9 Tabel 4. Penggunaan Isomalt berdasarkan kategori pangan 12 Tabel 5. Penggunaan Laktitol berdasarkan kategori pangan 14 Tabel 6. Penggunaan Maltitol berdasarkan kategori pangan 16 Tabel 7. Penggunaan Manitol berdasarkan kategori pangan 17 Tabel 8. Penggunaan Neotam berdasarkan kategori pangan 18 Tabel 9. Penggunaan Sakarin berdasarkan kategori pangan 19 Tabel 10. Penggunaan Siklamat berdasarkan kategori pangan 22 Tabel 11. Penggunaan Silitol berdasarkan kategori pangan 24 Tabel 12. Penggunaan Sorbitol berdasarkan kategori pangan 26 Tabel 13. Penggunaan Sukralosa berdasarkan kategori pangan 28 Content Content Forward Introduction 1 Scope 2 Definition 3 Abbreviation 4 Limitation 5 Labeling 6 Food Category Risk assessment References Tables
Dedi Fardiaz Singapore, 1 Sept 2009 27 No. Kat. Pangan Kategori Pangan Batas Penggunaan Maksimum (mg/kg) 01.1.2 Minuman berbasis susu, beraroma, dan/atau terfermentasi (misalnya : susu coklat, kakao, eggnog, yogurt minuman, minuman berbasis whey) 15 01.4.2 Krim "whipping" atau "whipped" atau krim rendah lemak yang disterilkan, di UHT 25 01.7 Makanan penutup atau pencuci mulut berbahan dasar susu (misalnya : es susu, puding, buah atau yogurt beraroma) Yogurt (Strawberry) 15 Pudding dessert 45 Gelatin dessert 19 Ice cream 20 Frozen novelties (ices) 20 02.3 Emulsi lemak selain kategori 02.2, termasuk produk mix (campuran kering) dan/atau produk beraroma berbasis emulsi lemak 25 04.1.2.5 Jem, jeli dan marmalad 100 04.1.2.8 Bahan baku berbasis buah -buahan, meliputi bubur buah, puree, toping buah dan santan kelapa 100 04.1.2.9 Makanan penutup atau pencuci mulut (dessert) berbasis buah-buahan, termasuk dessert berbasis air beraroma buah 19 Example of Table for sweeteners permitted to be used in foods based on GSFA Food Category System Table 8. Penggunaan Neotam berdasarkan Kategori Pangan Food Category No. Food Category Maximum Level
Dedi Fardiaz Singapore, 1 Sept 2009 28 SNI 01- 7152-2006 Standar Nasional Indonesia ICS 67.220.20 Badan Standardisasi Nasional BAHAN TAMBAHAN PANGAN PERSYARATAN PERISA DAN PENGGUNAAN DALAM PRODUK PANGAN SNI National Standardization Agency Indonesian National Standard FOOD ADDITIVE: FLAVORINGS REQUIREMENTS IN FOODS FlavoringsFlavorings
Dedi Fardiaz Singapore, 1 Sept 2009 29 Table. Substances which are prohibited to be used as flavorings in food products No Substances CAS No 1. Dulkamara (Dulcamara, Solanum dulcamara) 2. Kokain (Cocaine) 50-36-2 3. Nitrobenzene (Nitrobenzene) 98-95-3 4. Sinamil antranilat (Cinnamyl anthranilate) 87-29-6 5. Dihidrosafrol (Dihydrosafrole) 94-58-6 6. Biji Tonka (Tonca Bean) 8024-04-2 7. Minyak Calamus (Calamus Oil, Acorus calamus L) 8. Minyak Tansi (Tansy Oil) 8016-87-3 9. Minyak Sasafras (Sassafras Oil) 68917-09-9 National Food Safety Standards on Flavorings
Dedi Fardiaz Singapore, 1 Sept 2009 30 Table. Flavoring substances which are permitted (with maximum level of application) in food products No Flavoring Substances No Flavoring Substances 1 Agaric acid 10 Estragole 2 Aloin 11 Quassine 3 β-Asarone 12 Quinine 4 Berberine 13 Rue oil 5 Caffein 14 Safrole 6 Coumarin 15 a-Santonine 7 Hydrocyanic acid 16 Sparteine 8 Hypericine 17 Thujon 9 Iso-safrole National Food Safety Standards on Flavorings
Dedi Fardiaz Singapore, 1 Sept 2009 31 Table. Flavorings Positive List (based on JECFA Evaluation) No. Flavoring Substances JECFA EC FEMA 1 allyl propionate 1 09.233 2040 2 allyl butyrate 2 09.054 2021 3 allyl hexanoate 3 09.244 2032 4 allyl heptanoate 4 09.097 2031 5 allyl octanoate 5 09.119 2037 6 allyl nonanoate 6 09.109 2036 7 allyl isovalerate 7 09.489 2045 8 allyl sorbate 8 09.312 2041 9 allyl 10-undecenoate 9 09.146 2044 1609 piperazine 1615 14.141 4250 National Food Safety Standards on Flavorings
Dedi Fardiaz Singapore, 1 Sept 2009 32 RSNI2 Rancangan Standar Nasional Indonesia 2 RSNI2 - - 2006 Process of Review and the Development of Food Safety Standards RSNI1 Rancangan Standar Nasional Indonesia 1 RSNI1 - - 2006 SNI Standar Nasional Indonesia SNI 01-7152- 2006 RSNI3 Rancangan Standar Nasional Indonesia 3 RSNI3 - - 2006
Dedi Fardiaz Singapore, 1 Sept 2009 33 RSNI3-7383-2008 Rancangan Standar Nasional Indonesia 3 ICS 67.220.20 Badan Standardisasi Nasional BAHAN TAMBAHAN PANGAN PENGAWET PERSYARATAN PENGGUNAAN DALAM PANGAN FOOD ADDITIVE PRESERVATIVES REQUIREMENTS IN FOODS National Standardization Agency Indonesian National Standard RSNI3PreservativesPreservatives
Dedi Fardiaz Singapore, 1 Sept 2009 34 RSNI3-7384-2008 Rancangan Standar Nasional Indonesia 3 ICS 67.220.20 Badan Standardisasi Nasional FOOD ADDITIVE ANTIOXIDANTS REQUIREMENTS IN FOODS National Standardization Agency Indonesian National Standard RSNI3 BAHAN TAMBAHAN PANGAN ANTIOKSIDAN PERSYARATAN PENGGUNAAN DALAM PANGAN AntioxidantsAntioxidants
Dedi Fardiaz Singapore, 1 Sept 2009 35 PackagingStandards (FoodContact Material s) Komposisi kimia dasar pembentuk pangan Kontaminan Kimia Mungkin mencemari pangan pada mata rantai pangan from farm to table Pestisida, obat hewan, mikotoksin, logam berat, dsb. Kontaminan Kimia Mungkin mencemari pangan pada mata rantai pangan from farm to table Pestisida, obat hewan, mikotoksin, logam berat, dsb. BTP (Bahan Tambahan Pangan) Diperbolehkan untuk sengaja ditambahkan ke dalam pangan Pengawet, pewarna, pemanis, antioksidan, pengemulsi, dsb. BTP (Bahan Tambahan Pangan) Diperbolehkan untuk sengaja ditambahkan ke dalam pangan Pengawet, pewarna, pemanis, antioksidan, pengemulsi, dsb. Senyawa Kimia yang mungkin terbentuk dalam Pengolahan Produk Maillard dan citarasa, 3 - mcpd, trans- fatty acid, ester, akrilamida, senyawa polar pada gorengan, dsb. Senyawa Kimia yang mungkin terbentuk dalam Pengolahan Produk Maillard dan citarasa, 3 - mcpd, trans- fatty acid, ester, akrilamida, senyawa polar pada gorengan, dsb. BB (Bahan Berbahaya) yang dilarang tapi mungkin disalahgunakan untuk pangan BB (Bahan Berbahaya) yang dilarang tapi mungkin disalahgunakan untuk pangan Vita min, Min eral, Lain nya Vita min, Min eral, Lain nya Examples: • Heavy metals • Vinyl Chloride Monomer • Melamine • Formaldehyde • Phthalates (DINP, DIDP, DEHP) • etc. Examples: • Heavy metals • Vinyl Chloride Monomer • Melamine • Formaldehyde • Phthalates (DINP, DIDP, DEHP) • etc.
Copyright Dedi Fardiaz Packaging, Jakarta 271107 36 NADFC Regulation on Food Packaging Material Decree Nomor : HK 00.05.55.6497/2007 on Food Packaging Materials Scope Article 2 This regulation covers: a. materials which are prohibited; b. materials which are permitted to be use as packaging which directly contacts with food Article 3 (1) Additives prohibited to be used for food packaging (Appendix 1). (2) Basic materials and additives permitted to be used for food packaging. (3) Basic materials permitted to be used for food packaging (Appendix 2A). (4) Additives permitted to be used for food packaging (Appendix 2B).
Copyright Dedi Fardiaz Packaging, Jakarta 271107 37 Article 4 (1) Basic materials: plastic, cellophane, paper, rubber, elastomer, metal, metal alloy, ceramic, and/or glass. (2) Additives: antimicrobial agent, sanitizer, plastic foaming former, glue, anticorrosive agent, antistatic and or antifog, cleaner, coloring, emulsifier and or surface active agent, lubricant, plasticizer, preservative, filler, stabilizer, antiblocking agent, anticoagulant, modifier, whitener.
Dedi Fardiaz Jakarta, 12/06/2008 38 No Food Contact Substance Parameter Maximum Migration Limit Plastic/Rubber/Elastomer 16 Resin Melamine Formaldehyde Resin Urea Formaldehyde 1 Produced with1 mol melamine and not more than 3 mol of formaldehyde Chloroform soluble total extract 0.078 mg/cm2 2 Formaldehyde migration 3 ppm 3 Melamine migration 30 ppm 30 Formaldehyde migration 3 ppm 31 Polyvinylchloride Polymer Vinyl Chloride Monomer 1 ppm Example
Dedi Fardiaz Jakarta, 12/06/2008 39 No Food Contact Substance Parameter Maximum Migration Limit Ceramic 2 3 All types of ceramic which can be filled Cooking utensils, packaging, tank with vol <3 L Pb (acetic acid solvent 4% at 22 ± 2oC, 24 ± 0.5 hr) Cd (acetic acid solvent 4% at 22 ± 2oC, 24 ± 0.5 hr) Pb (acetic acid solvent 4% at 22 ± 2oC, 24 ± 0.5 hr) Cd (acetic acid solvent 4% at 22 ± 2oC, 24 ± 0.5 hr) 4 0.3 1.5 0.1 mg/L mg/L mg/L mg/L Example
Dedi Fardiaz Jakarta, 12/06/2008 40 No Food Contact Substance Parameter Maximum Migration Limit Metal 1 Can As (water, 95°C, 30 min for usage > 100°C, or citric acid 0,5%, 60°C, 30 min, for food with pH < pH 5) Cd (water, 95°C, 30 min for usage > 100°C, or citric acid 0,5%, 60°C, 30 min, for food with pH < pH 5) Pb (water, 95°C, 30 min for usage > 100°C, or citric acid 0,5%, 60°C, 30 min, for food with pH < pH 5) 0.2 0.1 0.4 ppm ppm ppm Example
Dedi Fardiaz Jakarta, 12/06/2008 41 No Food Contact Substance Parameter Maximum Migration Limit 2 Can with plastic- resin coating 1 2 3 4 5 6 7 Dry residue (n-heptan solvent, 25°C, 60 min) Dry residue (ethanol solvent 20%, 60°C, 30 min) Dry residue (acetic acid solvent 4%, 60°C, 30 min) Dry residue (water solvent, 95°C, 30 min for usage > 100°C) Phenol from synthetic resin (water solvent, 95°C, 30 min for usage > 100°C) Epichlorohydrin from synthetic resin (n-pentan solvent, 25°C, 2 hr) Vinyl Chloride Monomer 90 30 30 30 5 0.5 1 ppm ppm ppm ppm ppm ppm ppm Example
Dedi Fardiaz Jakarta, 12/06/2008 42 Conditions of Usage Type of Food Extracting Solvent Water (T and t) Heptane (T and t) Alcohol 8% (T and t) Chemical Migration Testing for Can with Resin Coating Pasteurization above 66 oT Oil in water emulsion Filled at boiling temperature and cooled to 38 oC Water in oil emulsion Filled at boiling high oil content temperature and cooled to 38 oC 49 oC, 15 min Example
Dedi Fardiaz Jakarta, 12/06/2008 43 Conditions of Usage Type of Food Extracting Solvent Water (T and t) Heptane (T and t) Alcohol 8% (T and t) Chemical Migration Testing for Sealing Gasket Sterilization above 100 oT Oil in water emulsion 121 oC, 2 hr Water in oil emulsion 121 oC, 2 hr 66 oC, 2 hr high oil content Oil-based Sauce Example
Dedi Fardiaz Singapore, 1 Sept 2009 44 CORNBEEF Netto 250 g GovermentRegulationNo.69/1999onFoodLabel and Advertisement GovermentRegulationNo.69/1999onFoodLabel and Advertisement
Dedi Fardiaz Singapore, 1 Sept 2009 45 Food label shall at least contains 5 informationFood label shall at least contains 5 information ß Name of Product ß List of Ingredients ß Net Weight (Volume) ß Name and Address of Producers or Importers ß Expiration date (Best used before) ß Name of Product ß List of Ingredients ß Net Weight (Volume) ß Name and Address of Producers or Importers ß Expiration date (Best used before) Processed food should be registered ata NADFC or Local Governments (MD, ML, SP, P-IRT) Processed food should be registered ata NADFC or Local Governments (MD, ML, SP, P-IRT) MD, ML, SP, P-IRT
Dedi Fardiaz Singapore, 1 Sept 2009 46 ß Name of Product ß List of Ingredients ß Net Weight (Volume) ß Name and Address of Producers or Importers ß Expiration date (Best used before) ß Name of Product ß List of Ingredients ß Net Weight (Volume) ß Name and Address of Producers or Importers ß Expiration date (Best used before) MD, ML, SP, P-IRT Nutrition and Health Claims
Dedi Fardiaz Singapore, 1 Sept 2009 47 Guidelines for Use of Nutrition and Health Claims (CAC/GL 23-1997, Rev. 1-2004) Guidelines for Use of Nutrition and Health Claims (CAC/GL 23-1997, Rev. 1-2004) 2.1 Nutrition Claim 2.1.1 Nutrient Content Claim 2.1.2 Nutrient Comparative Claim 2.2 Health Claim 2.2.1 Nutrient Function Claims 2.2.2 Other Function Claims 2.2.3. Reduction of Disease Risk Claims www.codexalimentarius.net 2.1 Nutrition Claim 2.1.1 Nutrient Content Claim 2.1.2 Nutrient Comparative Claim 2.2 Health Claim 2.2.1 Nutrient Function Claims 2.2.2 Other Function Claims 2.2.3. Reduction of Disease Risk Claims www.codexalimentarius.net
Dedi Fardiaz, 061107 48 Request for additional data and information (if needed) Request for additional data and information (if needed) Peer Review Team Peer Review Team Food Labeling Assessment Food Labeling Assessment Labeling Standards Product Registration Approval Letter Labeling Standards Product Registration Approval Letter FoodIndustry Scientific data and information is supplied by the client Scientific data and information is supplied by the client NADFCNADFC National Agency for Drug and Food Control Republic of Indonesia National Agency for Drug and Food Control Republic of Indonesia ResultResult Government Regulation No. 69/1999 on Food Labeling and Advertisiment Government Regulation No. 69/1999 on Food Labeling and Advertisiment
Copyright Dedi Fardiaz HIMITEPA, 080809 49 Food Food Packaging Packaging CORNBEEF Netto 250 g Labeling Labeling Category Category SUMMARY: Food Regulation in Indonesia Production FOOD (fresh, processed, ready to serve) Distribution IMPORTED FOOD
Dedi Fardiaz Singapore, 1 Sept 2009 50 Thank You Very MuchThank You Very Much Browse: www.pom.go.idBrowse: www.pom.go.id
AFRIS. AsianFoodRegulationInformationService. We have the largest database of Asian food regulations in the world and it’s FREE to use. We publish a range of communication services, list a very large number of food events and online educational webinars and continue to grow our Digital Library. We look forward to hearing from you soon! www.asianfoodreg.com adrienna@asianfoodreg.com

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Food Regulations in Indonesia

  • 1.
    Dedi Fardiaz Singapore,1 Sept 2009 1 Food Regulation in Indonesia Dedi Fardiaz Department of Food Science and Technology, Faculty of Agricultural Technology SEAFAST Center BOGOR AGRICULTURAL UNIVERSITY, INDONESIA Food Regulation in Indonesia Dedi Fardiaz Department of Food Science and Technology, Faculty of Agricultural Technology SEAFAST Center BOGOR AGRICULTURAL UNIVERSITY, INDONESIA
  • 2.
    Dedi Fardiaz Singapore,1 Sept 2009 2 Food Producer/IndustryFood Producer/Industry ConsumerConsumer LABORATORIESLABORATORIES MoA, MoMAF, MoI, MoT, MoH NADFC LOCAL GOVs MoA, MoMAF, MoI, MoT, MoH NADFC LOCAL GOVs LAWS AND REGULATIONSLAWS AND REGULATIONS Law No 7/1996 Food Law No 8/1999 Consumer Prot GR No. 69/1999 Food L&A GR No. 28/2004 Food SQN Food Safety Standards, etc. Law No 7/1996 Food Law No 8/1999 Consumer Prot GR No. 69/1999 Food L&A GR No. 28/2004 Food SQN Food Safety Standards, etc. Monitoring food safety and quality in Indonesia Better Quality and Safer Foods Better Quality and Safer Foods
  • 3.
    Dedi Fardiaz Singapore,1 Sept 2009 3 Law No. 7/1996 on Food Government Regulation No 28/2004 on Food Safety, Quality and Nutrition Chapter I General Provisions Chapter II Food Safety Chapter III Food Quality and Nutrition Chapter IV Food Importation and Exportation Into and Out of Indonesian Territories Chapter V Control and Supervision Chapter VI Community Participation Chapter VII Provisions of Transfer Chapter VIII Closing Provisions Law No. 7/1996 on Food Government Regulation No 28/2004 on Food Safety, Quality and Nutrition Chapter I General Provisions Chapter II Food Safety Chapter III Food Quality and Nutrition Chapter IV Food Importation and Exportation Into and Out of Indonesian Territories Chapter V Control and Supervision Chapter VI Community Participation Chapter VII Provisions of Transfer Chapter VIII Closing Provisions
  • 4.
    Dedi Fardiaz Singapore,1 Sept 2009 4 Chapter II Food Safety Part One Sanitation Part Two Food Additives Part Three Food Derived from Genetically Modified Organism Part Four Food Irradiation Part Five Food Packaging Part Six Food Quality Assurance and Laboratory Testing Part Seven Contaminated Food Chapter II Food Safety Part One Sanitation Part Two Food Additives Part Three Food Derived from Genetically Modified Organism Part Four Food Irradiation Part Five Food Packaging Part Six Food Quality Assurance and Laboratory Testing Part Seven Contaminated Food
  • 5.
    READY TO EAT FOODS GOOD RETAILING PRACTICES GOOD CATERING PRACTICES GOOD DISTRIBUTION PRACTICES CONSUMERS FRESHFOODS, PROCESSED FOODS, READY TO EAT FOODS Distribution and MarketingDistribution and Marketing Dedi Fardiaz Singapore, 1 Sept 2009 5 Improvement of food quality and safety through GOOD PRACTICES* Improvement of food quality and safety through GOOD PRACTICES* GOOD FARMING PRACTICES GOOD FRESH HANDLING PRACTICES FRESH FOODS DIRECT RAW CONSUMPTION MATERIALS PROCESSED FOODS GOOD MANUFACTURING PRACTICES *Government Regulation No. 28/2004 on Food Safety, Quality and Nutrition*Government Regulation No. 28/2004 on Food Safety, Quality and Nutrition
  • 6.
    Dedi Fardiaz Singapore,1 Sept 2009 6 GOOD AGRICULTURAL PRACTICES GOOD FRESH HANDLING PRACTICES FRESH FOOD DIRECT RAW CONSUMPTION MATERIALS PROCESSED FOOD GOOD MANUFACTURING PRACTICES • Avoiding the use of land whose environment has the potential to threaten food safety. • Controlling the biological contamination, animal and plant diseases that threaten food safety. • Reducing to the minimum chemical residues in foodstuff as the consequence of using fertilizers, pest and disease control drugs, growth hormone and inappropriate animal drugs. • Avoiding the use of land whose environment has the potential to threaten food safety. • Controlling the biological contamination, animal and plant diseases that threaten food safety. • Reducing to the minimum chemical residues in foodstuff as the consequence of using fertilizers, pest and disease control drugs, growth hormone and inappropriate animal drugs. Example Government Regulation 28/2004, Article 4, para 1 Good Agricultural Practices Government Regulation 28/2004, Article 4, para 1 Good Agricultural Practices
  • 7.
    Dedi Fardiaz Singapore,1 Sept 2009 7 GOOD AGRICULTURAL PRACTICES GOOD FRESH HANDLING PRACTICES FRESH FOOD DIRECT RAW CONSUMPTION MATERIALS PROCESSED FOOD GOOD MANUFACTURING PRACTICES • Preventing fresh food from being contaminated by biological and chemical contamination and other objects that disturb, impart and risk health from the air, land, water, food, fertilizers, pesticides, animal drugs or other materials used in the fresh food production. • Controlling the health of animals and plants, so that it does not negatively impact fresh food • Preventing fresh food from being contaminated by biological and chemical contamination and other objects that disturb, impart and risk health from the air, land, water, food, fertilizers, pesticides, animal drugs or other materials used in the fresh food production. • Controlling the health of animals and plants, so that it does not negatively impact fresh food Example Government Regulation 28/2004, Article 5, para 1 Good Fresh Handling Practices Government Regulation 28/2004, Article 5, para 1 Good Fresh Handling Practices
  • 8.
    Dedi Fardiaz Singapore,1 Sept 2009 8 GOOD AGRICULTURAL PRACTICES GOOD FRESH HANDLING PRACTICES FRESH FOOD DIRECT RAW CONSUMPTION MATERIALS PROCESSED FOOD GOOD MANUFACTURING PRACTICES Processed food for trade in retail packaging shall obtain the registration approval letter from NADFC, prior to distribution (based on food safety, quality, and nutrition assessment results). Exempted processed food produced by home industries. Processed food made by home industries shall possess a home industry food production certificate issued by the Local Government. Processed food for trade in retail packaging shall obtain the registration approval letter from NADFC, prior to distribution (based on food safety, quality, and nutrition assessment results). Exempted processed food produced by home industries. Processed food made by home industries shall possess a home industry food production certificate issued by the Local Government. Pre-Market Assessment for Processed Food Government Regulation 28/2004, Article 42 Pre-Market Assessment for Processed Food Government Regulation 28/2004, Article 42
  • 9.
    Dedi Fardiaz, 0611079 NADFCNADFC National Agency for Drug and Food Control Republic of Indonesia National Agency for Drug and Food Control Republic of Indonesia Food IndustryFood Industry Registration Approval LetterRegistration Approval Letter Registration of ProductRegistration of Product Government Regulation No 28/2004 on Food Safety, Quality and Nutrition, Article 42 Government Regulation No 28/2004 on Food Safety, Quality and Nutrition, Article 42 • BPOM MD for domestic products • BPOM ML for imported products • BPOM MD for domestic products • BPOM ML for imported products
  • 10.
    Dedi Fardiaz, 06110710 Request for additional data and information (if needed) Request for additional data and information (if needed) Peer Review Team Peer Review Team Food Labeling Assessment Food Labeling Assessment Labeling Standards Product Registration Approval Letter Labeling Standards Product Registration Approval Letter FoodIndustry Scientific data and information is supplied by the client Scientific data and information is supplied by the client NADFCNADFC National Agency for Drug and Food Control Republic of Indonesia National Agency for Drug and Food Control Republic of Indonesia ResultResult Government Regulation No. 69/1999 on Food Labeling and Advertisiment Government Regulation No. 69/1999 on Food Labeling and Advertisiment
  • 11.
    Copyright Dedi FardiazHIMITEPA, 080809 11 Food Food Packaging Packaging CORNBEEF Netto 250 g Labeling Labeling Category Category What are regulated /standardized?
  • 12.
    Dedi Fardiaz Singapore,1 Sept 2009 12 1. What is the type of Food ? Look at Food Category!Look at Food Category! CORNBEEF Netto 250 g
  • 13.
    Dedi Fardiaz Singapore,1 Sept 2009 13 Food Category National Agency for Drug and Food Control
  • 14.
    Dedi Fardiaz Singapore,1 Sept 2009 14 Based on Food Category System (GSFA, 2005) No. Name of Food 01.0 Dairy products and analogues, excluding products of food category 02.0 02.0 Fats and oils, and fat emulsions 03.0 Edible ices, including sherbet and sorbet 04.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds 05.0 Confectionary 06.0 Cereals and cereal products, derived from cereal grains, from roots and tubers, pulses and legumes, excluding bakery wares of food category 07.0 07.0 Bakery wares 08.0 Meat and meat products, including poultry and game 09.0 Fish and fish products, including mollusks, crustaceans, and echinoderms 10.0 Eggs and egg products 11.0 Sweeteners, including honey 12.0 Salts, spices, soups, sauces, salads, protein products (including soybean protein products) and fermented soybean products 13.0 Foodstuffs intended for particular nutritional uses 14.0 Beverages, excluding dairy products 15.0 Ready-to-eat savouries 16.0 Composite foods - foods that could not be placed in categories 01 - 15.
  • 15.
    Dedi Fardiaz Singapore,1 Sept 2009 15 SURAT KEPUTUSAN KEPALA BADAN PENGAWAS OBAT DAN MAKANAN REPUBLIK INDONESIA NOMOR : HK.00.05.52.4040 TANGGAL : 9 OKTOBER 2006 TENTANG KATEGORI PANGAN Halaman KATEGORI PANGAN 0.1 1 Produk – Produk Susu dan Analognya, Kecuali Yang Termasuk Kategori 02.0 2 01.1 Susu dan Minuman Berbasis Susu 2 01.1.1 Susu dan Buttermilk (Plain1) 2 01.1.1.1 Susu (Plain1) 2 Susu 2 Susu Segar 2 Susu Pasteurisasi 2 Susu UHT (Ultra High Temperature) 3 Susu Steril 3 Susu Tanpa Lemak atau Susu Skim 3 Decree of the Head of the National Agency for Drug and Food Control, Republic of Indonesia
  • 16.
    Dedi Fardiaz Singapore,1 Sept 2009 16 15.0 Makanan Ringan Siap Santap Termasuk semua jenis makanan ringan asin/gurih (savoury) atau rasa lainnya. 15.1 Makanan Ringan – Berbahan Dasar Kentang, Umbi, Serealia, Tepung atau Pati (dari Umbi dan Kacang) Termasuk semua jenis makanan ringan tawar dan gurih atau rasa lainnya, namun tidak termasuk cracker tawar dari kategori 07.12. Sebagai contoh adalah keripik 2 kentang, jagung berondong (popcorn), pretzel , krekers beras (senbei), dan krekers rasa (contoh: krekers rasa keju), bhujia (namkeen; sebuah makanan ringan terbuat dari campuran tepung, jagung, kentang, garam, buah kering, kacang, rempah, pewarna, perisa dan antioksidan), dan papad (terbuat dari tepung beras atau tepung black gram atau tepung kacang cow pea soaked (basah/rendam), dicampur dengan garam dan rempah, dan berbentuk bola atau lempengan). SampleReady-to-eat Savouries 15.1 Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes) Scope
  • 17.
    Dedi Fardiaz Singapore,1 Sept 2009 17 Sample Keripik2 Kentang Definisi : Keripik2 kentang adalah makanan kering yang dibuat dari kentang segar dapat berbentuk irisan tipis yang digoreng dengan atau tanpa penambahan bahan lainnya. Karakteristik dasar : • Tekstur renyah; • Kadar air tidak lebih dari 3%. Keripik2 Gadung Definisi : Keripik2 gadung adalah makanan kering yang dibuat dari gadung (Dioscorea hispida) berbentuk irisan tipis yang digoreng dengan atau tanpa penambahan bahan lainnya. Karakteristik dasar : • Tekstur renyah; • Kadar air tidak lebih dari 6%. Definition Basic Characteristics
  • 18.
    Dedi Fardiaz Singapore,1 Sept 2009 18 No Kategori Pangan Halaman A Abon Daging 08.2.2 138 Abon Ikan 09.2.4.3 160 Acar Bawang Putih 04.2.2.3 60 Acar Cabe 04.2.2.3 60 Acar Jahe 04.2.2.3 60 Acar Jamur 04.2.2.3 59 Acar Lobak 04.2.2.3 60 Acar Timun Mentah 04.2.2.3 60 Adas Bubuk 12.2.1 184 Adas, Adas Pedas, Fennel, Jinten Manis 12.2.1 184 Adonan Biskuit 07.1.4 114 Air Bermineral 14.1.1.2 213 Air Berperisa 14.1.4.2 232 Air Demineral 14.1.1.2 212 Indeks Pangan Food Index Food Category No Page
  • 19.
    Dedi Fardiaz Singapore,1 Sept 2009 19 2. FoodSafetyand Quality Standards? CORNBEEF Netto 250 g
  • 20.
    Dedi Fardiaz Singapore,1 Sept 2009 20 Vitamin , Mineral , Lainny a Vitamin , Mineral , Lainny a Basic Composition of Food Chemical Contaminants Contamination may occur during food handling from farm to table (Pesticides, animal drugs, mycotoxin, heavy metals, etc.) Chemical Contaminants Contamination may occur during food handling from farm to table (Pesticides, animal drugs, mycotoxin, heavy metals, etc.) Chemicals produced during food porocessing Maillard and flavor products, 3-mcpd, trans -fatty acid, ester, acrylamide, polar materials in fried products, etc. Chemicals produced during food porocessing Maillard and flavor products, 3-mcpd, trans -fatty acid, ester, acrylamide, polar materials in fried products, etc. Food Additives Permitted to be used in food Preservatives, coloring, intense sweeteners, antioxidan, emulsifyer, etc.. Food Additives Permitted to be used in food Preservatives, coloring, intense sweeteners, antioxidan, emulsifyer, etc.. Hazardous Substances Chemicals prohibited to be used in food preaparation Hazardous Substances Chemicals prohibited to be used in food preaparation
  • 21.
    Hazardous Substances Chemicals prohibitedto be used in food preaparation Hazardous Substances Chemicals prohibited to be used in food preaparation Food Additives Permitted to be used in food Preservatives, coloring, intense sweeteners, antioxidan, emulsifyer, etc.. Food Additives Permitted to be used in food Preservatives, coloring, intense sweeteners, antioxidan, emulsifyer, etc.. Chemicals produced during food porocessing Maillard and flavor products, 3-mcpd, trans -fatty acid, ester, acrylamide, polar materials in fried products, etc. Chemicals produced during food porocessing Maillard and flavor products, 3-mcpd, trans -fatty acid, ester, acrylamide, polar materials in fried products, etc. Chemical Contaminants Contamination may occur during food handling from farm to table (Pesticides, animal drugs, mycotoxin, heavy metals, etc.) Chemical Contaminants Contamination may occur during food handling from farm to table (Pesticides, animal drugs, mycotoxin, heavy metals, etc.) Dedi Fardiaz Singapore, 1 Sept 2009 21 PHYSICALHAZARDS BIOLOGICAL HAZARDS CHEMICAL HAZARDS Food Safety MeasuresFood Safety Measures
  • 22.
    1. Boric Acidand Its Compounds 2. Salisilic Acid and Its Salts 3. Diethylpyrocarbonate 4. Dulcin 5. Potassium Chlorate 6. Chloramphenicol 7. Brominated Vegetable Oil 8. Nitrofurazon 9. Formalin (Formaldehide) Chemicals prohibited to be used in foods Hazardous Substances Chemicals prohibited to be used in food preaparation Hazardous Substances Chemicals prohibited to be used in food preaparation
  • 23.
    1. Auramine 2. Alkanet 3.Butter Yellow 4. Black 7984 5. Burn Amber 6. Chrysoidine 7. Crysoine 8. Citrus Red No.2 9. Chocolate Brown FB 10. Fast Red E 11. Fast Yellow AB 12. Guinea Green G 13. Indanthrene Blue RS 14. Magenta 15. Metanil Yellow 16. Oil Orange SS 17. Oil Orange XO 18. Oil Orange AB 19. Oil Yellow OB 20. Orange G 21. Orange GGN 22. Orange RN 23. Orchid and Orcein 24. Ponceau 3R 25. Ponceau SX 26. Ponceau 6R 27. Rhodamin B 28. Sudan I 29. Scarlet GN 30. Violet 6B Colorings prohibited to be used in foods
  • 24.
    Dedi Fardiaz Singapore,1 Sept 2009 24 1. Colorings 2. Sweeteners 3. Preservatives 4. Antioxidants 5. Anticaking agents 6. Flavorings 7. Acidity regulator 8. Whitening agents 9. Emulsifier, Stabilizer, and Thickening agents 10. Hardening agents 11. Sequestrans 1. Colorings 2. Sweeteners 3. Preservatives 4. Antioxidants 5. Anticaking agents 6. Flavorings 7. Acidity regulator 8. Whitening agents 9. Emulsifier, Stabilizer, and Thickening agents 10. Hardening agents 11. Sequestrans Food Additives Permitted to be used in food Preservatives, coloring, intense sweeteners, antioxidan, emulsifyer, etc.. Food Additives Permitted to be used in food Preservatives, coloring, intense sweeteners, antioxidan, emulsifyer, etc..
  • 25.
    Dedi Fardiaz Singapore,1 Sept 2009 25 SNI 01- 6993-2004 Standar Nasional Indonesia ICS 67.220.20 Badan Standardisasi Nasional Bahan tambahan pemanis buatan- Persyaratan penggunaan dalam produk pangan FOOD ADDITIVE: SWEETENERS REQUIREMENTS IN FOODS National Standardization Agency Indonesian National Standard SNISweetenersSweeteners
  • 26.
    Dedi Fardiaz Singapore,1 Sept 2009 26 Daftar isi Daftar isi i Prakata ii Pendahuluan iii 1 Ruang lingkup 1 2 Istilah dan definisi 1 3 Istilah dan singkatan 2 4 Batasan penggunaan pemanis buatan 3 5 Ketentuan label 3 6 Penggunaan pemanis buatan berdasarkan kategori pangan 4 Lampiran A Kajian keamanan pemanis buatan 32 Bibliografi 41 Tabel 1. Penggunaan Alitam berdasarkan kategori pangan 4 Tabel 2. Penggunaan Asesulfam-K berdasarkan kategori pangan 6 Tabel 3. Penggunaan Aspartam berdasarkan kategori pangan 9 Tabel 4. Penggunaan Isomalt berdasarkan kategori pangan 12 Tabel 5. Penggunaan Laktitol berdasarkan kategori pangan 14 Tabel 6. Penggunaan Maltitol berdasarkan kategori pangan 16 Tabel 7. Penggunaan Manitol berdasarkan kategori pangan 17 Tabel 8. Penggunaan Neotam berdasarkan kategori pangan 18 Tabel 9. Penggunaan Sakarin berdasarkan kategori pangan 19 Tabel 10. Penggunaan Siklamat berdasarkan kategori pangan 22 Tabel 11. Penggunaan Silitol berdasarkan kategori pangan 24 Tabel 12. Penggunaan Sorbitol berdasarkan kategori pangan 26 Tabel 13. Penggunaan Sukralosa berdasarkan kategori pangan 28 Content Content Forward Introduction 1 Scope 2 Definition 3 Abbreviation 4 Limitation 5 Labeling 6 Food Category Risk assessment References Tables
  • 27.
    Dedi Fardiaz Singapore,1 Sept 2009 27 No. Kat. Pangan Kategori Pangan Batas Penggunaan Maksimum (mg/kg) 01.1.2 Minuman berbasis susu, beraroma, dan/atau terfermentasi (misalnya : susu coklat, kakao, eggnog, yogurt minuman, minuman berbasis whey) 15 01.4.2 Krim "whipping" atau "whipped" atau krim rendah lemak yang disterilkan, di UHT 25 01.7 Makanan penutup atau pencuci mulut berbahan dasar susu (misalnya : es susu, puding, buah atau yogurt beraroma) Yogurt (Strawberry) 15 Pudding dessert 45 Gelatin dessert 19 Ice cream 20 Frozen novelties (ices) 20 02.3 Emulsi lemak selain kategori 02.2, termasuk produk mix (campuran kering) dan/atau produk beraroma berbasis emulsi lemak 25 04.1.2.5 Jem, jeli dan marmalad 100 04.1.2.8 Bahan baku berbasis buah -buahan, meliputi bubur buah, puree, toping buah dan santan kelapa 100 04.1.2.9 Makanan penutup atau pencuci mulut (dessert) berbasis buah-buahan, termasuk dessert berbasis air beraroma buah 19 Example of Table for sweeteners permitted to be used in foods based on GSFA Food Category System Table 8. Penggunaan Neotam berdasarkan Kategori Pangan Food Category No. Food Category Maximum Level
  • 28.
    Dedi Fardiaz Singapore,1 Sept 2009 28 SNI 01- 7152-2006 Standar Nasional Indonesia ICS 67.220.20 Badan Standardisasi Nasional BAHAN TAMBAHAN PANGAN PERSYARATAN PERISA DAN PENGGUNAAN DALAM PRODUK PANGAN SNI National Standardization Agency Indonesian National Standard FOOD ADDITIVE: FLAVORINGS REQUIREMENTS IN FOODS FlavoringsFlavorings
  • 29.
    Dedi Fardiaz Singapore,1 Sept 2009 29 Table. Substances which are prohibited to be used as flavorings in food products No Substances CAS No 1. Dulkamara (Dulcamara, Solanum dulcamara) 2. Kokain (Cocaine) 50-36-2 3. Nitrobenzene (Nitrobenzene) 98-95-3 4. Sinamil antranilat (Cinnamyl anthranilate) 87-29-6 5. Dihidrosafrol (Dihydrosafrole) 94-58-6 6. Biji Tonka (Tonca Bean) 8024-04-2 7. Minyak Calamus (Calamus Oil, Acorus calamus L) 8. Minyak Tansi (Tansy Oil) 8016-87-3 9. Minyak Sasafras (Sassafras Oil) 68917-09-9 National Food Safety Standards on Flavorings
  • 30.
    Dedi Fardiaz Singapore,1 Sept 2009 30 Table. Flavoring substances which are permitted (with maximum level of application) in food products No Flavoring Substances No Flavoring Substances 1 Agaric acid 10 Estragole 2 Aloin 11 Quassine 3 β-Asarone 12 Quinine 4 Berberine 13 Rue oil 5 Caffein 14 Safrole 6 Coumarin 15 a-Santonine 7 Hydrocyanic acid 16 Sparteine 8 Hypericine 17 Thujon 9 Iso-safrole National Food Safety Standards on Flavorings
  • 31.
    Dedi Fardiaz Singapore,1 Sept 2009 31 Table. Flavorings Positive List (based on JECFA Evaluation) No. Flavoring Substances JECFA EC FEMA 1 allyl propionate 1 09.233 2040 2 allyl butyrate 2 09.054 2021 3 allyl hexanoate 3 09.244 2032 4 allyl heptanoate 4 09.097 2031 5 allyl octanoate 5 09.119 2037 6 allyl nonanoate 6 09.109 2036 7 allyl isovalerate 7 09.489 2045 8 allyl sorbate 8 09.312 2041 9 allyl 10-undecenoate 9 09.146 2044 1609 piperazine 1615 14.141 4250 National Food Safety Standards on Flavorings
  • 32.
    Dedi Fardiaz Singapore,1 Sept 2009 32 RSNI2 Rancangan Standar Nasional Indonesia 2 RSNI2 - - 2006 Process of Review and the Development of Food Safety Standards RSNI1 Rancangan Standar Nasional Indonesia 1 RSNI1 - - 2006 SNI Standar Nasional Indonesia SNI 01-7152- 2006 RSNI3 Rancangan Standar Nasional Indonesia 3 RSNI3 - - 2006
  • 33.
    Dedi Fardiaz Singapore,1 Sept 2009 33 RSNI3-7383-2008 Rancangan Standar Nasional Indonesia 3 ICS 67.220.20 Badan Standardisasi Nasional BAHAN TAMBAHAN PANGAN PENGAWET PERSYARATAN PENGGUNAAN DALAM PANGAN FOOD ADDITIVE PRESERVATIVES REQUIREMENTS IN FOODS National Standardization Agency Indonesian National Standard RSNI3PreservativesPreservatives
  • 34.
    Dedi Fardiaz Singapore,1 Sept 2009 34 RSNI3-7384-2008 Rancangan Standar Nasional Indonesia 3 ICS 67.220.20 Badan Standardisasi Nasional FOOD ADDITIVE ANTIOXIDANTS REQUIREMENTS IN FOODS National Standardization Agency Indonesian National Standard RSNI3 BAHAN TAMBAHAN PANGAN ANTIOKSIDAN PERSYARATAN PENGGUNAAN DALAM PANGAN AntioxidantsAntioxidants
  • 35.
    Dedi Fardiaz Singapore,1 Sept 2009 35 PackagingStandards (FoodContact Material s) Komposisi kimia dasar pembentuk pangan Kontaminan Kimia Mungkin mencemari pangan pada mata rantai pangan from farm to table Pestisida, obat hewan, mikotoksin, logam berat, dsb. Kontaminan Kimia Mungkin mencemari pangan pada mata rantai pangan from farm to table Pestisida, obat hewan, mikotoksin, logam berat, dsb. BTP (Bahan Tambahan Pangan) Diperbolehkan untuk sengaja ditambahkan ke dalam pangan Pengawet, pewarna, pemanis, antioksidan, pengemulsi, dsb. BTP (Bahan Tambahan Pangan) Diperbolehkan untuk sengaja ditambahkan ke dalam pangan Pengawet, pewarna, pemanis, antioksidan, pengemulsi, dsb. Senyawa Kimia yang mungkin terbentuk dalam Pengolahan Produk Maillard dan citarasa, 3 - mcpd, trans- fatty acid, ester, akrilamida, senyawa polar pada gorengan, dsb. Senyawa Kimia yang mungkin terbentuk dalam Pengolahan Produk Maillard dan citarasa, 3 - mcpd, trans- fatty acid, ester, akrilamida, senyawa polar pada gorengan, dsb. BB (Bahan Berbahaya) yang dilarang tapi mungkin disalahgunakan untuk pangan BB (Bahan Berbahaya) yang dilarang tapi mungkin disalahgunakan untuk pangan Vita min, Min eral, Lain nya Vita min, Min eral, Lain nya Examples: • Heavy metals • Vinyl Chloride Monomer • Melamine • Formaldehyde • Phthalates (DINP, DIDP, DEHP) • etc. Examples: • Heavy metals • Vinyl Chloride Monomer • Melamine • Formaldehyde • Phthalates (DINP, DIDP, DEHP) • etc.
  • 36.
    Copyright Dedi FardiazPackaging, Jakarta 271107 36 NADFC Regulation on Food Packaging Material Decree Nomor : HK 00.05.55.6497/2007 on Food Packaging Materials Scope Article 2 This regulation covers: a. materials which are prohibited; b. materials which are permitted to be use as packaging which directly contacts with food Article 3 (1) Additives prohibited to be used for food packaging (Appendix 1). (2) Basic materials and additives permitted to be used for food packaging. (3) Basic materials permitted to be used for food packaging (Appendix 2A). (4) Additives permitted to be used for food packaging (Appendix 2B).
  • 37.
    Copyright Dedi FardiazPackaging, Jakarta 271107 37 Article 4 (1) Basic materials: plastic, cellophane, paper, rubber, elastomer, metal, metal alloy, ceramic, and/or glass. (2) Additives: antimicrobial agent, sanitizer, plastic foaming former, glue, anticorrosive agent, antistatic and or antifog, cleaner, coloring, emulsifier and or surface active agent, lubricant, plasticizer, preservative, filler, stabilizer, antiblocking agent, anticoagulant, modifier, whitener.
  • 38.
    Dedi Fardiaz Jakarta,12/06/2008 38 No Food Contact Substance Parameter Maximum Migration Limit Plastic/Rubber/Elastomer 16 Resin Melamine Formaldehyde Resin Urea Formaldehyde 1 Produced with1 mol melamine and not more than 3 mol of formaldehyde Chloroform soluble total extract 0.078 mg/cm2 2 Formaldehyde migration 3 ppm 3 Melamine migration 30 ppm 30 Formaldehyde migration 3 ppm 31 Polyvinylchloride Polymer Vinyl Chloride Monomer 1 ppm Example
  • 39.
    Dedi Fardiaz Jakarta,12/06/2008 39 No Food Contact Substance Parameter Maximum Migration Limit Ceramic 2 3 All types of ceramic which can be filled Cooking utensils, packaging, tank with vol <3 L Pb (acetic acid solvent 4% at 22 ± 2oC, 24 ± 0.5 hr) Cd (acetic acid solvent 4% at 22 ± 2oC, 24 ± 0.5 hr) Pb (acetic acid solvent 4% at 22 ± 2oC, 24 ± 0.5 hr) Cd (acetic acid solvent 4% at 22 ± 2oC, 24 ± 0.5 hr) 4 0.3 1.5 0.1 mg/L mg/L mg/L mg/L Example
  • 40.
    Dedi Fardiaz Jakarta,12/06/2008 40 No Food Contact Substance Parameter Maximum Migration Limit Metal 1 Can As (water, 95°C, 30 min for usage > 100°C, or citric acid 0,5%, 60°C, 30 min, for food with pH < pH 5) Cd (water, 95°C, 30 min for usage > 100°C, or citric acid 0,5%, 60°C, 30 min, for food with pH < pH 5) Pb (water, 95°C, 30 min for usage > 100°C, or citric acid 0,5%, 60°C, 30 min, for food with pH < pH 5) 0.2 0.1 0.4 ppm ppm ppm Example
  • 41.
    Dedi Fardiaz Jakarta,12/06/2008 41 No Food Contact Substance Parameter Maximum Migration Limit 2 Can with plastic- resin coating 1 2 3 4 5 6 7 Dry residue (n-heptan solvent, 25°C, 60 min) Dry residue (ethanol solvent 20%, 60°C, 30 min) Dry residue (acetic acid solvent 4%, 60°C, 30 min) Dry residue (water solvent, 95°C, 30 min for usage > 100°C) Phenol from synthetic resin (water solvent, 95°C, 30 min for usage > 100°C) Epichlorohydrin from synthetic resin (n-pentan solvent, 25°C, 2 hr) Vinyl Chloride Monomer 90 30 30 30 5 0.5 1 ppm ppm ppm ppm ppm ppm ppm Example
  • 42.
    Dedi Fardiaz Jakarta,12/06/2008 42 Conditions of Usage Type of Food Extracting Solvent Water (T and t) Heptane (T and t) Alcohol 8% (T and t) Chemical Migration Testing for Can with Resin Coating Pasteurization above 66 oT Oil in water emulsion Filled at boiling temperature and cooled to 38 oC Water in oil emulsion Filled at boiling high oil content temperature and cooled to 38 oC 49 oC, 15 min Example
  • 43.
    Dedi Fardiaz Jakarta,12/06/2008 43 Conditions of Usage Type of Food Extracting Solvent Water (T and t) Heptane (T and t) Alcohol 8% (T and t) Chemical Migration Testing for Sealing Gasket Sterilization above 100 oT Oil in water emulsion 121 oC, 2 hr Water in oil emulsion 121 oC, 2 hr 66 oC, 2 hr high oil content Oil-based Sauce Example
  • 44.
    Dedi Fardiaz Singapore,1 Sept 2009 44 CORNBEEF Netto 250 g GovermentRegulationNo.69/1999onFoodLabel and Advertisement GovermentRegulationNo.69/1999onFoodLabel and Advertisement
  • 45.
    Dedi Fardiaz Singapore,1 Sept 2009 45 Food label shall at least contains 5 informationFood label shall at least contains 5 information ß Name of Product ß List of Ingredients ß Net Weight (Volume) ß Name and Address of Producers or Importers ß Expiration date (Best used before) ß Name of Product ß List of Ingredients ß Net Weight (Volume) ß Name and Address of Producers or Importers ß Expiration date (Best used before) Processed food should be registered ata NADFC or Local Governments (MD, ML, SP, P-IRT) Processed food should be registered ata NADFC or Local Governments (MD, ML, SP, P-IRT) MD, ML, SP, P-IRT
  • 46.
    Dedi Fardiaz Singapore,1 Sept 2009 46 ß Name of Product ß List of Ingredients ß Net Weight (Volume) ß Name and Address of Producers or Importers ß Expiration date (Best used before) ß Name of Product ß List of Ingredients ß Net Weight (Volume) ß Name and Address of Producers or Importers ß Expiration date (Best used before) MD, ML, SP, P-IRT Nutrition and Health Claims
  • 47.
    Dedi Fardiaz Singapore,1 Sept 2009 47 Guidelines for Use of Nutrition and Health Claims (CAC/GL 23-1997, Rev. 1-2004) Guidelines for Use of Nutrition and Health Claims (CAC/GL 23-1997, Rev. 1-2004) 2.1 Nutrition Claim 2.1.1 Nutrient Content Claim 2.1.2 Nutrient Comparative Claim 2.2 Health Claim 2.2.1 Nutrient Function Claims 2.2.2 Other Function Claims 2.2.3. Reduction of Disease Risk Claims www.codexalimentarius.net 2.1 Nutrition Claim 2.1.1 Nutrient Content Claim 2.1.2 Nutrient Comparative Claim 2.2 Health Claim 2.2.1 Nutrient Function Claims 2.2.2 Other Function Claims 2.2.3. Reduction of Disease Risk Claims www.codexalimentarius.net
  • 48.
    Dedi Fardiaz, 06110748 Request for additional data and information (if needed) Request for additional data and information (if needed) Peer Review Team Peer Review Team Food Labeling Assessment Food Labeling Assessment Labeling Standards Product Registration Approval Letter Labeling Standards Product Registration Approval Letter FoodIndustry Scientific data and information is supplied by the client Scientific data and information is supplied by the client NADFCNADFC National Agency for Drug and Food Control Republic of Indonesia National Agency for Drug and Food Control Republic of Indonesia ResultResult Government Regulation No. 69/1999 on Food Labeling and Advertisiment Government Regulation No. 69/1999 on Food Labeling and Advertisiment
  • 49.
    Copyright Dedi FardiazHIMITEPA, 080809 49 Food Food Packaging Packaging CORNBEEF Netto 250 g Labeling Labeling Category Category SUMMARY: Food Regulation in Indonesia Production FOOD (fresh, processed, ready to serve) Distribution IMPORTED FOOD
  • 50.
    Dedi Fardiaz Singapore,1 Sept 2009 50 Thank You Very MuchThank You Very Much Browse: www.pom.go.idBrowse: www.pom.go.id
  • 51.
    AFRIS. AsianFoodRegulationInformationService. We havethe largest database of Asian food regulations in the world and it’s FREE to use. We publish a range of communication services, list a very large number of food events and online educational webinars and continue to grow our Digital Library. We look forward to hearing from you soon! www.asianfoodreg.com [email protected]