APPENDICES

APPENDIX I - List of Participants/Liste des Participants/Lista de Participantes
APPENDIX II - Proposed Draft Amendment to the Standard for Quick Frozen Fish Sticks (Fish Fingers) Fish Portions and Fish Fillets-Breaded or in Batter (At Step 5 of the Accelerated Procedure)
APPENDIX III - Draft Guidelines for the Production, Processing, Labelling and Marketing of Organically Produced Foods (At Step 6 the Procedure)
APPENDIX IV - Proposed Draft Amendments to Codex General Standard for the Labelling of Prepackaged Foods (At Step 5 of the Procedure)
APPENDIX V - Proposed Draft Amendment to the General Standard for the Labelling of Prepackaged Foods (At Step 3 of the Accelerated Procedure)
APPENDIX VI - Proposed Draft Recommendations for the Labelling of Food Obtained through Biotechnology (Proposed Draft Amendment to the General Standard for the Labelling of Prepackaged Foods) (At Step 3 of the Procedure)
APPENDIX VII - Proposed Draft Recommendations for the Use of Health Claims (At Step 3 of the Procedure)

APPENDIX I - List of Participants/Liste des Participants/Lista de Participantes

Chairperson/	Dr. Anne Mackenzie
Présidente:	Director General Food Inspection Directorate Canadian Food Inspection Agency 59 Camelot Drive Nepean, Ontario K1A 0Y9 Tel.(613) 225-2342 - Fax.(613) 226-6638 Internet: [email protected]

ARGENTINA/ARGENTINE

Mr. Guilermo E. Devoto
Secretary of Embassy
Embassy of Argentina
910-90 Sparks Street
Ottawa, Ontario K1P 5B4
Tel: 613.236-2351 - Fax: 613.563-7925
E-mail: DGEPATINA.MREC.AR

Dra. Andrea Calzetta Resio
Supervisor Tecnico
Servicio Nacional de Sanidad y Calidad Agroalimentaria
Av. Paseo Colon 367 3° piso Fte.
1063 Buenos Aires, Argentina
Tel: 054-1-345-4110/4112/int. 1333
Fax: 0541-334-3207

AUSTRALIA/AUSTRALIE

Mr. Peter Tough
(Head of Delegation)
Director ANZ Standards Development
Australia New Zealand Food Authority
P.O. Box 7186
CANBERRA MAIL CENTRE ACT 2601
Tel:+61.6.271.2235 - Fax:+61.6.271.2278

Ms. Ruth Lovisolo
Manager
Food Standard Policy Section
Food Policy Branch
Australian Quarantine and Inspection Service
GPO Box 858 - CANBERRA ACT 2601
Tel: 61 (6) 272-5112 - Fax: 61 (6) 272-3103
Email: [email protected].

Ms. Frances Porter
Organic Produce Advisory Committee (OPAC)
Main Road
Powelltown, Victoria 3797

Mr. Rod May
Organic Produce Advisory Committee (OPAC)
RMB 1299 - Blampied VIC 3363
Tel: +61 03553 457 342
email: [email protected]

BELGIUM/BELGIQUE/BELGICA

Albert d'Adesky
Inspecteur général
Inspection générale des denrées alimentaires
Ministere des Affaires Sociales, de la Sante publique et de l'environnement
Cite administrative,
Quartier Esplanade, 11 étage
1010 Bruxelles, BELGIQUE
Tel: 32/2/2104859 - Fax: 32/2/2104879

BENIN

M. Zakari Allou Yakoubou
Ingénieur Agronome
Directeur de la promotion de la qualité et du conditionnement des produits agricoles
Ministère du Développement Rural
B.P. 362
Cotonou, Republique du Bénin
Tel: (229) 312289 - Fax: (229) 315376

Mr. Afodjo Abdou
Ambassade du Benin
58 Avenue Glebe
Ottawa, Ontario K1S 2C3
Tel: (613) 233-4429

BRAZIL/BRESIL/BRASIL

Mr. Nestor Forster Jr.
Head of Economic Section
Embassy of Brazil
450 Wilbrod Street
Ottawa, Ontario K1N 6M8
Tel: 237-1090 - Fax: 237-6144

Mr. Roberto Paulo Andre
Head of the Product Standards Division
Department of Sanitary Inspection
Ministry of Agriculture
4 andar - Sala 422-A
Tel: (061)218-2171
Fax: (061)218-2672 e 226-9850

Ms. Marilia Regini Nutti
Brazilian Enterprise for Agricultural
Research - EMBRAPA
Av. das Americas 29501
23010-470 Rio de Janeiro, RJ
Tel: (061)410-1353 - Fax: (061)410-1090

CAMEROON/CAMEROUN/CAMERUN

Mrs. Biack Enyanyo K. Ndikintum
Senior Translator
Ministry of Agriculutre
Yaounde, Cameroon
Tel.(237) 30.61.15 - Fax.(237) 22.50.91

M. Onana Ahanda Gallus
Chef du Service de la Distribution
Ministry of Agriculutre
Yaounde, Cameroon
Fax: (237) 22 27 04

Ngassam Celestin
Conseiller Economique
Haut-Commissariat du Cameroun
170 Clemow Avenue
Ottawa, Ontario K1S 2B4
Tel: (613) 236-1522 - Fax: (613) 238-2967

CANADA

Mr. Gerry Reasbeck
(Head of Delegation)
Director, Food Division
Food Inspection Directorate
Canadian Food Inspection Agency
59 Camelot Drive
Nepean, Ontario K1A 0Y9
Tel: (613) 225-2342 - Fax: (613) 228-6611

Dr. Margaret Cheney
Chief, Nutrition Evaluation Division
Food Directorate
Health Protection Branch
Health Canada
Sir Frederick Banting Building
Postal Indicator: 2203A
Tunney's Pasture, Ottawa, Ontario K1A 0L2

Ms. Margaret Kenny
A/Associate Director
Biotechnolgy Strategies and
Coordination Office
Candian Food Inspection Agency
Room 3393E, Camelot Court
59 Camelot Drive, Nepean, Ontario K1A 0Y9

Mr. Donald P. Raymond
Manager, International Affairs
Food Inspection Directorate
Canadian Food Inspection Agency
59 Camelot Drive
Nepean, Ontario K1A 0Y9
Tel: (613) 225-2342 - Fax: (613) 228-6617

Ms. Marion Zarkadas
Food Inspection Directorate
Canadian Food Inspection Agency
Room 3186 - 59 Camelot Drive
Nepean, Ontario K1A 0Y9
Tel: (613) 952-8000 - Fax: (613) 952-7387

Mr. John Wakelin
Assistant Director
Food Inspection Directorate
Canadian Food Inspection Agency
59 Camelot Court
Nepean, Ontario K1A 0Y9
Tel: (613) 225-2342 - Fax: (613) 228-6632

Mr. Arthur Marcoux
Ministere de l'Agriculture des Pêcheries et de l'Alimentation
Direction des normes et du soutien a la sante animale
200, chemin Ste-Foy, 11e etage
Quebec, Quebec G1R 4X6

Dr. Suk-Hing Yiu
Food Regulatory Policy Coordinator
Ontario Ministry of Agricultural
Food and Rural Affairs
1 Stone Road West
Guelph, Ontario N1G 4Y2
Tel: (519) 826-3512 - Fax: (519) 826-3492
Email: [email protected]

Mr. Ron J. Dugas
National President My Health, My Rights
National Consumer Organization
2309 Horton Street
Ottawa, Ontario K1G 3E7
Tel: (819) 684-3060

Erina De Valk
Further Poultry Processors
Association of Canada (FPPAC)
203-2525 St-Laurent Blvd.
Ottawa, Ontario K1H 8P5

Ms. Jeanne Cruikshank
Vice-President, Atlantic
Canadian Council of Grocery Distributors
The Brewery Business Centre
1496 Lower Water Street
Halifax, Nova Scotia
Tel: (902) 422-7279 - Fax: (902) 423-2372

Dr. Richard Wolfson
Health Advisor
Natural Law Party of Canada
500 Wilbrod Street
Ottawa, Ontario K1N 6N2
Tel: (613)565-1838 - Fax: (613)565-6546
Email: [email protected]

Ms. Mary Ann Binnie
Nutrition Coordinator
Canada Pork
12 PageBrook Drive
Etobicoke, Ontario M9P 1P5

Mr. Bob Ingratta
Director, Government Relations
Crop Protection Institute c/o Monsanto Canada Inc.
350-441 MacLaren Street
Ottawa, Ontario K2P 2H3
Tel: (613) 234-5121 - Fax: (613) 234-2063

Mr. Timothy Finkle
Director
Legislative and Regulatory Affairs
National Dairy Council of Canada
221 Laurier Avenue East
Ottawa, Ontario K1N 6P1
Tel: (613) 238-4116 - Fax: (613) 238-6247

Mr. Nick Orton
Vice-President
Canadian Organic Advisory Board
95 Esquimalt Road
Victoria, British Columbia V9A 3K8
Tel: (250) 386-5115 - Fax: (250) 386-5144

Ms. Carla Abbatemarco
Technical Director
Canadian Meat Council
875 Carling Avenue - Suite 410
Ottawa, Ontario K1S 5P1

Professor Joe Cummins
Emeritus Professor of Genetics
University of Western Ontario
1151 Richmond Street North
London, Ontario N6A 5B7
Tel: (519) 681-5477 - Fax: (519) 681-5477
Email: [email protected]

Ms. Eunice Chao
Senior Nutrition Scientist
Kellogg Canada Inc.
6700 Finch Avenue West
Etobicoke, Ontario M9W 5P2
Tel: (416) 675-5238 - Fax: (416) 675-5243

Ms. Katharine E. Gourlie
President
Katharine Gourlie Associates
171 James Street
Ottawa, Ontario K1R 5M6
Tel: (613) 236-4033 - Fax: (613) 236-1958

Mr. Barry Smith
Canadian Soft Drink Association
55 York Street - Suite 330
Toronto, Ontario M5J 1R7
Tel: (613) 599-4614

Ms. Roberta Breen
Chair, Food and Product Labelling Committee
Anaphylaxis Network
32 Middleport Crescent
Scarborough, Ontario M1B 4L1
Tel: (416) 283-1748 - Fax: (416) 283-6170

Ms. Anne Macey
Canadian Organic Growers
106 Old Scott Road
Salt Spring Island, B.C. V8K 2L6
Tel: (205)537-5511 - Fax: (205)537-2681
E-mail: [email protected]

Mr. Réjean Bouchard
Assistant Director
Policy and Dairy Production
Dairy Farmers of Canada
75 Albert Street - Suite 101
Ottawa, Ontario K1P 5E7
Tel: (613) 236-9997 - Fax: (613) 236-0905

Dr. R.M. Knight
Director, Scientific Relations and
Technology Strategy
Kraft Canada Inc.
95 Moatfield Drive
Don Mills, Ontario M3B 3L6
Tel: (416) 441-5312 - Fax: (416) 441-5043

Mrs. Chris Mitchler
Chair, National Food Committee
Consumers' Association of Canada
267 O'Connor Street - Suite 307
Ottawa, Ontario K2P 1V3
Tel: (613) 591-0717 - Fax: (613) 591-0492
Email: [email protected]

Ms. Gillian MacDonnell
Executive Vice-President
Canadian Celiac Association
6519B Mississauga Road
Mississauga, Ontario L5N 1A6
Tel/Fax: 1-800-363-7296

Mr. Bill Reynolds
Natural Products
Industry Consultant
Regulatory Affairs
Strategic Planning Marketing
126 Rose Park Drive
Toronto, Ontario M4T 1R5
Tel: (416) 480-0089 - Fax: (416) 480-2570
E-mail: [email protected]

Ms. Kathie Stinson
Alergy/Asthma, Information Association
7 Eastern Drive
Aylmer, Quebec J9H 2K8
Tel: (819) 684-4767 - Fax: (613) 592-2006

Ms. Joyce Groote
President
Industrial Biotechnology
Association of Canada
130 Albert Street - Suite 420
Ottawa, Ontario K1P 5G4
Email: [email protected]

Mr. Conor Dobson
Manager, Government Affairs
Agr Evo Canada Inc.
1500 James Naismith Drive
Suite 213
Gloucester, Ontario K1B 5N4
Tel: (613) 748-5748 - Fax: (613) 748-5728

Dr. John Henning
Associate Professor
McGill University
Dept of Agricultural Economics
MacDonald Campus
Ste. Anne de Bellevue, Quebec H9X 3V9
Tel: (514) 398-7826 - Fax: (514) 398-8130

Ms. France Gravel
Garantie Bio, Coordinatrice
Table Filiere Biologique Quebec
215 Route 132 Est
St-Michel de Bellechase, Quebec G0R 3S0
Tel: (418) 884-4197 - Fax: (418) 884-3276

Francois Charpentier
Table Filiere Biologique Quebec
481 St-Michel
Sherbrooke, Quebec J1E 2K9
Tel: (819) 562-3083 - Fax: (819) 562-7611

Ms. Elisabeth Sterken
Nutritionist
Infant Feeding Action Coalition Canada
10 Trinity Square
Toronto, Ontario M5G 1B1
Tel: (416) 595-9819 - Fax: (416) 591-9355
Email: [email protected]

CHINA/CHINE

Ye Zhiping
Director, Senior Engineer
Shanghai Imp. & Exp. Commodity
Inspection Bureau P.R. China
13 Zhong Shan Road (E1)
Shanghai, 200002
Tel/Fax: (021)63210511
Email: [email protected]

CHILE/CHILI

Mr. Alex Geiger
Counsellor - Embassy of Chile
50 O'Connor Street - Suite 1413
Ottawa, Ontario K1P 6L2
Tel: (613) 235-4402 - Fax: (613) 235-1176

CUBA

Dra. Matilde Fontanals Pimorin
Analista Superior de la
Division de Aseguramiento de la Calidad del Ministerio de la Industria Pesquera
5 Ave. y 248, Barlovento Playa,
C. Habana 10400, Cuba
Tel: 29 72 94 - Fax: 24 91 68

CZECH REPUBLIC/REPUBLIQUE/TCHEQUE

Mr. Petr Baudys
Vice-Director
Czech Agricultural and Food Inspection
Sumavska 31
Brno, Czech Republic 61254
Email: [email protected]
Tel: 420.5.41217550 - Fax:+420.5.41235034

DENMARK/DANEMARK/DINAMARCA

Eeva-Liisa Ostergard
Head of Division
National Food Agency of Denmark
Moerkhoej Bygade 19 - DK-2860 Soborg
Tel: +45.39.69.66.00 - Fax: +45.39.66.01.00
Email: [email protected]

Lene Haagensen
Head of Section
National Food Agency of Denmark
Moerkhoej Bygade 19
DK-2860 Soborg
Tel: +45 39 69 66 00 - Fax: +45 39 66 01 00
Email: [email protected]

Claus Heggum
Head of Department - Danish Dairy Board
Frederiks Allé 22
DK-8000 Aarhus C
Tel: +45 8731 2000 - Fax: +45 8731 2001
Email: [email protected]

Kirsten Jacobsen
Head of Department
Confederation of Danish Industries
DK-1787 Copenhagen V
Tel: 45 33 77 33 77 - Fax: 45 33 77 33 00

Per Faurholt Ahle
Expert - Danish Plant Directorate
Skovbrynet 20, DK-2800 Lyngby
+45 459 66 600 - Email: [email protected]

Helle Emsholm
Head of Section
Danish Veterinary Service
Rolighedsvej 25
DK-1958 Frederiksberg C
Tel: +45 3135 8100 - Fax: +45 3536 0607

FEDERATED STATES OF MICRONESIA

Mr. Nachsa Siren
Administrator,
Division of Environment & Community Health
Federated States of Micronesia
National Department of Health Services
P.O. Box PS 70
Palikir, Pohnpei 96941
Tel: (691) 320-2619 - Fax: (691) 320-5263

FINLAND/FINLANDE/FINLANDIA

Mrs. Auli Suojanen
Senior Food Officer
Finnish Food Administration
P.O. Box 5
00531 Helsinki
Tel: 358.9.7726 7630 - Fax: 358.9.7726.7666
Email: [email protected]

FRANCE/FRANCIA

M. Patrice Dauchet
Chef de délégation
Ministère de l'Economie et des Finances
DGCCRF
59, Boulevard Vincent Auriol
75703 Paris Cedex 13
Tel: 01-44-97-2965 - Fax: 01-44-97-30-37

Mariane Monod
Ministère de l'Agriculture, de la Pêche et de l'Alimentation
Direction générale de l'Alimentation
Bureau des Labels - Agriculture Biologique
175 rue du Chevaleret, 75646 Paris Cedex 13
Tel: 01 49558003 - Fax: 01 49555961

Jean-Marc Lévêque
Directeur, Setrab - Hall 4143
Bercy Expo. 40, Avenue des Terroirs
France 75611, Paris Cedex 12
Tel: 01 44 74 5356 - Fax: 01 44 74 52 76

M. Jean-Pierre Doussin
Ministère de l'Economie et des Finances
DGCCRF
59, Boulevard Vincent Auriol
75703 Paris Cedex 13
Tel: 01 44 97 34 70 - Fax: 01 44 97 30 37
Email: jeanpierre.doussin@dpa. finances.gouv.fr

Mme Ségolène Halley Des Fontaines
Ministère de l'Agriculture, de la Pêche et de l'Alimentation - DGAL
175, Rue Du Chevaleret
75646 Paris Cedex 13
Tel: 01 49 55 5007 - Fax: 01 49 55 5948

Mme Marie-Odile Gailing
Nestlé France
7, Boulevard Pierre Carle
BP. 900 Noisiel
77446 Marne-La-Vallée Cedex 02
Tel: 01 60 53 20 40 - Fax: 01 60 53 54 65

Mme Françoise Costes
34, Rue de Saint-Petersbourg
75382 Paris Cedex 08
Tel: 01 49 70 72 72 - Fax: 01 42 80 63 62

Mme Annie Loc'h
Branche Biscuits Danone
Centre de Recherche Jean Theves
6, rue Edouard Vaillant
91207 Athis-Mons Cedex
Tel: 01 69 54 12 30 - Fax: 01 69 54 13 09

Mme Catherine Vigreux
Roquette Frères
62136 Lestrem
M. Jean-Claude Lumaret
Roquette Frères
62136 Lestrem

GERMANY/ALLEMAGNE/ALEMANIA

Prof. Dr. med. Hildegard Przyrembel
Director and Professor
Federal Institute for Veterinary Medicine and Health Protection of Consumers
Thielallee 88-92 - Berlin 14195
Tel: 49-30-84123221 - Fax: 49-30-84123715

Thomas Kuetzemeier
Advisor, German Dairy Association
137 Meckenheimer Allee
53115 Bonn, GERMANY
Tel/Fax: +49-228-982430

Dr. Marcus Girnau
Advisor, Südzucker AG Mannheim/Ochsenfurt
Winkelsweg 2
53175 Bonn, GERMANY
Tel: 02 28/37 69 55 - Fax: 02 28/37 38 74

HUNGARY/HONGRIE/HUNGRIA

Prof. Dr. Peter A. Biacs
General Director
Central Food Research Institute
Herman Otto UT 15
BUDAPEST H-1022
Tel/Fax: 3611 55 8991
Email: [email protected]

INDIA/INDE

Shri Devdas Chhotray
Joint Secretary
Ministry of Food Processing Industries
Panchsheel Bhawan - Khelgaon Marg.
New Delhi 110 049
Tel: 649-2476 - Fax: 649-3228

IRAN, ISLAMIC REPUBLIC OF IRAN REPUBLIQUE ISLAMIQUE D' IRAN, REPUBLICA ISLAMICA DEL IRAN

Hamid Tamizkar
Director General
Bureau of Food Industry
Ministry of Agriculture
Blv. Keshavarz, Tehran
Tel: +98(21)655945 - Fax: +98(21)650798

Prof. Dr. Mahin Azar
Institute of Standards and
Industrial Research of Iran (ISIRI)
P.O. Box 31585 - 163
Karaj - IRAN
Tel: 98-21-226031 - Fax: 98-21-8802278

Miss Tahereh Hashemi Langroodi
Institute of Standards and
Industrial Research of Iran (ISIRI)
P.O. Box 31585 - 163
Karaj - IRAN

JAPAN/JAPON

Noriyuki Takeshita
Director
Office of Health Policy on Newly Developed Food
Environmental Health Bureau
Ministry of Health and Welfare
Tel: 81-3-3595-2327 - Fax: 81-3-3503-7965

Chieko Ikeda
Deputy Director
Food Sanitation Division
Environmental Health Bureau
Ministry of Health and Welfare
Tel: 81-3-3595-2326 - Fax: 81-3-3503-7965

Takatoshi Esashi
Director
Division of Applied Food Research
The National Institute of Health and Nutrition
Ministry of Health and Welfare
1-23-1, Toyama, Shinjuku-ku
Tokyo 162, Japan
Tel: 03-3203-5602 - Fax: 03-3205-6549

Hidenori Murakami
Director
Standards and Labelling Division
Foods and Marketing Bureau
Ministry of Agriculture, Forestry and Fisheries
1-2-1 Kasumigaseki, CHiyoda-ku 100, Tokyo

Hiroki Kondo
Chief - Standards and Labelling Division
Foods and Marketing Bureau
Ministry of Agriculture, Forestry and Fisheries
1-2-1 Kasumigaseki
Chiyoda-ku Tokyo

Sumito Yasuoka
Chief - Office of Sustainable Agriculture
Agricultural Production Bureau
Ministry of Agriculture, Forestry and Fisheries
1-2-1 Kasumigaseki, Chiyoda-ku, Tokyo 100
Tel: +81-3-3593-6495 - Fax: +81-3-3502-0869
Email: [email protected]

Dr. Norimasa Hosoya
Director General
Japan Health Food & Nutrition Food
Association
University of Tokyo
6-1, Jingumae 2-chome
Shibuya-ku, Tokyo 150
Tel: (03) 5410-8231 - Fax: (03) 5410-8235

Hiroaki Hamano
Japan Food Hygiene Association
6-1 Jingumae 2-chome
Shibuya-ku, Tokyo 150 Japan
Tel: (03) 5410-8231 - Fax: (03) 5410-8235

Morio Hamashima
Deputy General Manager
National Association of Food Industry
6-18 Kamimeguro 3-chome
Meguro-ku Tokyo 153
Tel: 3-3716-2871 - Fax: 3-3716-2700

Hideki Suzuki
Deputy General Manager
National Association of Food Industry
6-18 Kamimeguro 3-chome
Meguro-ku, Tokyo 153
Tel: 03-3716-2871 - Fax: 03-3716-2700

MALAYSIA/MALAISIE/MALASIA

Ms. Nik Shabnam Bt. Nik Mohd Salleh
Assistant Director
Food Quality Control Division
Ministry of Health
4th Floor, E Block - Offices Complex
Jalan Dungun - Damansara Heights
Kuala Lumpur 50490
Tel: 603-2555943 - Fax: 603-2537804

MEXICO/MEXIQUE

Lic. Juan Antonio Dorantes Sanchez
Director de Normalizacion
Direccion General de Normas
Av. Pte de Tecamachalco #6
Col. Lomas de Tecamachalco
Mexico, Edo. de Max.
Tel: 729-9482 - Fax: 729-9484 (525)

Dra. Sara M. Aguilar Laurents
Subdirectora de Normas
Direccion General de Salud Animal
Amoves 321-3 Piso Col. del Valle 03100
Mexico, D.F.
Tel: 687-7907 - Fax: 687-8150

Ana Lilia Alfaro Lemus
Secretaria Tecnica de la Dir. Gral. de Inspeccion Fitozoosanitaria
Comision Nal. de Sanidad Agropecuaria/SAGAR
Recreo 14, Piso 10, Col. Actipan
Mexico 03230, Mexico
Tel: (5) 5345018 - Fax: (5) 5342402

Dra. Victoria Martha Chavez Nino
Subdirectora de Servicios a la Industria
Direccion General de Salud Animal
Recreo No. 14, 2 Piso
Col. Actipan - 03230 Mexico, DF

Linda Hernandez
Deputy Trade Representative
SECOFI - Ottawa
45 O'Connor, Suite 1503
Ottawa, Ontario K1P 1A4
Tel: (613) 235-7782 - Fax: (613) 235-1129

Lic. Guillermo Macswiney Abaunza
Ing. De Proyectos Investigacion Y Desarrollo
Jugos Del Valle
Insurgentes No. 30 - Bo. Texcacoa
54600, Tepotzotlan Mexico
Tel: (5) 876-0600 - Fax: (5) 899-1064

Ing. Pedro Castillo Novoa
Regulatory Affairs Manager
Mexico Food Division of Pepsico Inc.
Palmas 735 P.C. Col.Lomas De Chapultepec 11000 Mexico, D.F.
Tel: 237-1625 - Fax: 202-2192 237-5674
[email protected]

Q.F.B. Ernesto Salinas Gomez Roel
Jefe de la Unidad de Normas Alimentarias
Compania Nestle, S.A. de C.V.
Asesor
Elercito Nacloval #453
Col. Granada Del. cuavtemoc
C.P. 11520

Ing. Eduardo Cervantes Cuevas
Consejero Tecnico
Canacintra
Ave. San Antonio No. 256
Col. Ampliacion Napoles
Mexico, D.F. 03849 MEXICO
Tel: (52) (5) 262-2395
Fax: (52) (5) 262-2005

Ing. Raul Portillo Aldrett
Vocal - Canacintra
Ave. San Antonio No. 256
Col. Ampliacion Napoles
Mexico, D.F. 03849 MEXICO
Tel: 52.5.262.2386 - Fax: 52.5.262-2005

NETHERLANDS/PAYS-BAS/PAISES BAJOS

Dr. Pieter J. Anema
Head of Delegation
Ministry of Health, Welfare and Sport
P.O. Box 5406
2280 HK Rijswijk
Tel: 31-070-340-6873 - Fax: 31-070-340-5177

Ms. J. Aanen
Ministry of Health, Welfare and Sports
P.O. Box 5406
2280 HK Rijswijk
Tel: 31-70-340-6872 - Fax: 31-70-340-5177

Mr. Hugo Van Buuren
Ministry of Health, Welfare and Sports
P.O. Box 5406
2280 HK Rijswijk
Tel: 31-70-340-6872 - Fax: 31-70-340-5177

Mr. A. Onneweer
Ministry of Agriculture
Nature Management and Fisheries
P.O. Box 20401, 2500 EK The Hague
Tel: 31 30 339 2361

Mr. Gerrit Koornneef
Central Product Board for Arable Products
P.O. Box 29739, 2502 LS The Hague
Tel: 31 70 3708 323 - Fax: 31 70 3708 444

NEW ZEALAND/NOUVELLE-ZELANDE/NUEVA ZELANDIA

Elizabeth F. Aitken
Senior Advisor (Nutrition)
Ministry of Health - Food & Nutrition Section
P.O. Box 5013
Wellington, New Zealand
Tel: 64 4 496 2425 - Fax: 64 4 496 2340
Email: [email protected]

Dr. Joan Wright
Regulatory Policy, Manager
New Zealand Dairy Board
P.O. Box 417 - 25 The Terrace, Wellington
Tel: (644) 471-8553 - Fax: (644) 471-8539
Email: wrighjoecorp-po.nzdbuo.postie.synet.net.nz

Mr. Phil Fawcet
National Manager
Standards and Systems (Dairy)
MAF Regulatory Authority
P.O. Box 2526
Wellington
Tel: 0064 4 498 9874 - Fax: 0064 4 474 4239
email: [email protected]

NORWAY/NORVEGE/NORUEGA

Mrs. Ragnhild Kjelkevik
Special adviser
Norwegian Food Control Authority
P.O. Box 8187 Dep.
N-0034 OSLO, Norway
Tel: 47 22 24 6650 - Fax: 47 22 24 6699
Email: [email protected]

Mr. Thor Jan Schioth
Legal Adviser
Norwegian Food Control Authority
P.O. Box 8187 Dep
N-0034 OSLO, Norway
Tel: 47 22 24 67 45 - Fax: 47 22 24 66 99

PERU/PEROU

Ing. Vilma Morales Quillama
Directora de Alimentos de la direccion ejecutiva de higiene de alimentos y control de zoonosis
Direccion General de Salud Ambiental - Ministerio de Salud
Amapolas No. 350-Urb.
San Eugenio Lince
Lima 14, Peru
Tel: 440-2340 - Fax: 440-6797

PHILIPPINES/PHILIPPINES/FILIPINAS

Ms. Cristina R. Nuqui
Senior Aguaculturist
Chemical and Microbiological Section
Fisheries Post Harvest Technology Division
Bureau of Fisheries and Aquatic Resources
Quezon Avenue - Quezon City, Philippines
Tel: 7 (63) 926-77-90 - Fax: (63) 929-36-17

POLAND/POLOGNE/POLONIA

Ms. Elzbieta Markowicz
Information and Analysis Department
Agricultural and Food Quality Inspection
32/34 Zurawia Street
00-950 Warsaw
Tel: 48-22.625 20 28 - Fax: 48-22.621 48 58

REPUBLIC OF KOREA/REPUBLIQUE DE COREE/REPUBLICA DE COREA

Dr. Jong-Sick Park
Food Policy Division - Food Policy Bureau
Ministry of Health and Welfare
Government Complex II
1, Chungang-Dong
Kwacheon-Si Kyonggi-Do 427-160
Tel: (02) 503-7583 - Fax: (02) 503-7534

Dr. Hae-Rang Chung
Senior Researcher
Nutrition Research Department
Koerea Institute of Food Hygiene
57-1 Noryangjim-Dong,
Domgjak-Ku, Seoul 156-050a
Tel: 02.826.2100 Ex.237 - Fax: (02)824-1763

Hee-jin Choi
Senior Researcher - Food Sanitation Division
Ministry of Health and Welfare
Tel: (02)826-2100 (Ex) 269.275
Fax: (02) 823-9545

ROMANIA/ROUMANIE/RUMANIA

Olimpia Vorovenci
Expert in Agro-Food Products Standardisation
Romanian Standards Institute
13 J.L. Calderon Street, Cod. 70201
Sector 2, Bucuresti
Tel: 00 401 2100833 - Fax: 00 401 2100833

Gheorghe Vorovenci
Expert in Quality and Standardisation
Quality and Standards Association
13 J.L. Calderon Street, Cod. 70201
Sector 2, Bucuresti

RUSSIAN FEDERATION/FEDERATION DE RUSSIE/FERERACION DE RUSIA

Ms. Svetlana Rusanova
Chief of Section of New Technologies and Standards - State Committee of Fisheries
12 Rozhdestvensky Bvl.
Moscow 130031, Russia
Tel: (095) 921-8297

Ms. Nina Chupakhina
Chief of Laboratory of Fish and Fishery Products Standards - VNIRO
17, V. Krasnoselskaya
Moscow 107140 Russia
Tel: (095) 264-90-90 - Fax: (095) 264-91-87

Ms. Kira Mikhlina
Senior Scientist - Centre "Mariculture VNIRO", 17, V. Krasnoselskaya
Moscow 107140, Russia
Tel: (095) 264-91-54 - Fax: (095) 264-91-87

SLOVAK REPUBLIC/RÉPUBLIQUE SLOVAQUE/REPUBLICA DE ESLOVAQUIA

Ms. Katarina Chudikova
Senior Officer
Ministry of Health of the Slovak Republic
Limbova 2
Bratislava 833 41
Tel: 421-7-3788215 - Fax: 421-7-376142

Mr. Josef Kalas
Director
Slovak Agricultural and Food Inspection
81549 Slovak Republic
Bratislava, Mileticova 23
Tel: 421-7-5444349 - Fax: 421-7-5444280

SOUTH AFRICA/AFRIQUE DU SUD/AFRICA DEL SUR

Mrs. Antoinette Booyzen
Principal Medical Natural Scientist (Dietition)
Department of Health
Food Control Directorate
Private Bag X828
Pretoria 0001, South Africa
TEL: (0027) (012) 312-0490
Fax: (0027) (012) 312-0811

SPAIN/ESPAGNE/ESPANA

D^a Elisa Revilla Garcia
Consejera Técnica de la
Subdireccion General de Planificacion
Direccion General de Politica Alimentaria e Industria Agrarias y Alimentarias
Ministerio de Agricultura
Pesca y Alimentacion
P⁰ Infanta Isabel, 1, 28071 Madrid
Tel: 34-1-3474596 - Fax: 34-1-3675728

D^a M^a Angeles Ortega Hurtado de Mendoza
Jefa de Servicio de Coordinacion de la
Subdireccion General de Ordenacion del Consumo -
Instituto Nacional del Consumo
Principe de Vergara, 54. 28071 Madrid
Tel: 34-1-5782110 - Fax: 34-1-5763927

SWEDEN/SUEDE/SUECIA

Mrs. Eva Lonberg
Codex Coordinator
National Food Administration
Box 622 - S-751 26 Uppsala
Tel: 46-18-175500 - Fax: 46-18-105848
E-mail: [email protected]

Mrs. Birgitta Lund
Principal Administrative Officer
National Food Administration
Box 622 - S-751 26 Uppsala
Tel: 446 18 175500 - Fax: 46-18-105848

Mr. Gote Frid
Senior Administrative Officer
Division for Animal Production and Management, Swedish Board of Agriculture
S-551 82 Jonköping
Tel: 46 36 155811 - Fax: 46 36 308182

SWITZERLAND/SUISSE/SUIZA

Eva Zbinden
Attorney, Head of Codex Section
Swiss Federal Office of Public Health
Berne 3003, Switzerland
Aebi Patrik
Head of Section, Federal Office of Agriculture
Mattenhofstrasse 5, 3005 Berne
Tel: +031 322 25 92 - Fax: +031 322 44 97

Dr. Marquard Imfeld
Director External Affairs
Hoffmann La Roche Ltd.
Grenzacherstr. 126 - Basel A070
Tel: 41-61-688-5607 - Fax: 41-61-688-1635
Email: [email protected]

Dr. Jan Kruseman
Nestec Ltd.
Avenue Nestle 55, CH-1800 Vevey
Tel: (021) 924 32 73 - Fax: (021) 921 18 85

THAILAND/THAILANDE/TAILANDIA

Mr. Sivasak Wanichatrak
(Head of Delegation)
Chief of Agro-industry Sub-division
Agri-Business Promotion Division
Department of Agriculture Extension
Ministry of Agriculture and Cooperatives
Bangkok 10900 Thailand
Tel: (662) 579-0942

Dr. Hataya Kongchuntuk
Food Specialist 7
Food and Drug Administration
Ministry of Public Health
Nonthaburi 11000
Tel: 662.590-7006 - Fax: 5918636, 5918443

Mr. Wanchai Somchit
Executive Manager
Thai Food Processors' Association
170/22 9th Floor Ocean Tower 1
Klongtoey Bangkok 10110
Tel: 662.261.2684.6 - Fax: 662.261.2996.7

Miss Chatsiri Pinmuangngam
Standards Officer 6
Thai Industrial Standards Institute
Ministry of Industry
Rama VI Street, Bangkok 10400
Tel: 66-2-2461992/2023441-
Fax: 66-2-2487987/2478741

Miss Supannee Pitikantithum
Standards Officer 6
Thai Industrial Standards Institutes
Ministry of Industry
Rama 6 Road, Rajthevi, Bangkok 10400
Tel: (662) 202-3441 - Fax: (662) 247-8741

Dr. Jittra Chaivimol
Scientist 7, Ministry of Science and
Technology, Thailand Institute of Scientific and
Technological Research, 196 Phahonyothin
Road, Chatuchak, Bangkok 10900
Tel: (662) 579-5515/5790160 ext.2009/2020
Fax: (662) 561-4771
E-mail: [email protected]

Mr. Poonkeite Thangsombat
Vice President
Thai Food Processor Assocation
170/22 9th Floor Ocean Tower 1
New-Rachadapisek Road
Klongtoey, Prakhanong, Bangkok 10110
Tel: 261-2684-6, 261-2995 Fax: 261-2996-7

TURKEY/TURQUIE/TURQUIA

Mr. Emre Ergin
Primeministry
Undersecretariat for Foreign Trade
General Director
Standardization for Foreign Trade
Emek Ankara, Turkey
Tel: (90-312)212 87 17, 212 58 96
Fax: (90-312)212 87 68

UNION OF MYANMAR

U Htein Lin Aung
Third Secretary
Embassy of the Union of Myanmar
85 Range Road, Suite 902-3
Ottawa, Ontario K1N 8J6
Tel: (613) 232-6434 - Fax: (613) 232-6435

UNITED KINGDOM/ROYAUME-UNI

Miss Denise Love
Food Labelling & Standards Division
Ministry of Agriculture, Fisheries and Food
Ergon House c/o Nobel House
17 Smith Square, London SW1P 3JR
Tel: 44.171 238 6281 - Fax: 44.171 238 6763

Mr. John Byng
Conservation & Woodland Policy Division
Ministry of Agriculture, Fisheries and Food
Nobel House - Room 320
17 Smith Square, London SW1P 3JR
Tel: 0171-238-5803 - Fax: 0171-238-6553

Mr. Steve Pugh
Consumers & Nutrition Policy Division
Ministry of Agriculture, Fisheries and Food
Ergon House c/o Nobel House
17 Smith Square, London SW1P 3JR
Tel: 44 171 238 6216 - Fax: 44 171 238 5337

Mr. Richard Ross
Unigate, St. Ivel House, Interface Business Park
Wooton Bassett
Swindon, Wiltshire SN4 8QE
Tel: 44.1793.84.34.29 - Fax: 44.1793.84.34 54

URUGUAY

Mr. Carlos Gitto
Second Secretary and Consul of the Embassy of Uruguay
130 Albert Street - Suite 105, Ottawa, Ontario
Tel: 234-2727 - Fax: 233-4670

UNITED STATES OF AMERICA/ETATS-UNIS D'AMERIQUE/ESTADOS UNIDOS DE AMERICA

Dr. F. Edward Scarbrough
(Head of Delegation)
Director, Office of Food Labelling
Food & Drug Administration
200 C Street, S.W. (HFS-150)
Washington, D.C. 20204
Tel: 202-205-4561 - Fax: 202-205-4594

Dr. Lynn Dickey
Chief, Verification Branch
Labeling, Product & Technology Standards Division
Food Safety & Inspection Service, USDA
Room 324A, West End Court Building
Washington, DC 20250
Tel: 202-418-8911 - Fax: 202-418-8834

Michael Hankin
Agricultural Marketing Specialist
U.S. Department of Agriculture
Agricultural Marketing Service, TMD, NOP
Room 2510 South Building
Washington, D.C. 20250
Tel: 202-720-3252 - Fax: 202-205-7808
Email: [email protected]

Ellen Matten
Staff Officer, U.S. Codex Office
U.S. Department of Agriculture
Room 311 West End Court Building
Washington, DC 20250-3700
Tel: 202-418-8845 - Fax: 202-418-8865

Dr. James Maryanski
Strategic Manager, Biotechnology
Center for Food Safety and Applied Nutrition
Food & Drug Administration
200 C Street S.W. (HFS-13)
Washington, D.C. 20204
Tel: 202-205-4359 - Fax: 202-401-2893
Email: [email protected]

Mr. John McCutcheon
Regional Director, USDA - FSIS
701 Market Street 2-B South
Mellon Independence Centre
Philadelphia, Pensylvania
USA 19106-1516
Tel: (215) 597-8735 - Fax: (215) 597-4217

Felicia Satchell
Branch Chief, Food Standards Branch
Office of Food Labeling
Food & Drug Administration
200 C Street S.W.(HFS-158)
Washington, D.C. 20204
Tel: 202-205-5099 - Fax: 202-205-4594
Email: [email protected].

Audrey Talley-Carter
Agriculture Marketing Specialist, Foreign Agriculture Service
U.S. Department of Agriculture
14th & Independence Avenue South West
Room 5545 South Building
Washington, D.C. 20250
Tel: 202-720-9408 - Fax: 202-690-0677
Email: [email protected]

Roger Blobaum
Associate Director
World Sustainable Agriculture Association
2025 I Street North West
Washington, D.C. 20006
Tel: 202-537-0191 - Fax: 202-537-0192

Eric Kindberg
Organic Farmers Marketing Association
HC 32, Box 86 - Mount Judea, AR 72655
Tel/Fax: 501-434-5231
Cheryl Callen
Manager, Nutrition Information
Nabisco - 200 DeForest Avenue
East Hanover, NJ 07936-1944
Tel: (201) 503-4194 - Fax: (201) 503-2471

Katherine Dimatteo
Executive Director
Organic Trade Association
50 Miles Street - P.O. Box 1078
Greenfield, MA 01302
Tel: 413-774-7511 - Fax: 413-774-6432
E-mail: [email protected]

Marsha Echols
Washington Counsel
National Association for the
Specialty Food Trade, Inc.
1529 Wisconsin Avenue N.W.
Washington, D.C. 20007
Tel: (202) 625-1451 - Fax: (202) 625-9126
E-mail: [email protected]

Dr. James T. Heimbach
Chief Operating Officer
Technical Assessment Systems (TAS)
The Flour Mill
1000 Potomac Street North West
Suite 200, Washington, D.C. 20007-3501
Tel: 202-337-2625 - Fax: 202-337-1744
Email: [email protected]

Regina Hildwine
Director, Technical Regulatory
Affairs, FDA
National Food Processors Association
1401 New York Avenue N.W.
Washington, D.C. 20005
Tel: (202) 639-5926 - Fax: (202) 639-5943

Ms. Julia C. Howell
Director, Regulatory Submissions
The Coca-Cola Company
P.O. Drawer 1734, Atlanta, GA, USA 30301
Tel: (404) 676-4224 - Fax: (404) 676-7166

Dr. Margaret Mellon
Director, Agriculture and Biotechnology
Union of Concerned Scientists
1616 P Street North West
Suite 310 - Washington, D.C. 2003
Tel: 202-332-0900 - Fax: 202-332-0905

Barbara Petersen
President, Novigen Sciences Inc.
1730 Rhode Island Avenue N.W.
Suite 1100 - Washington, DC 20036
Tel: (202) 293-5374 - Fax: (202) 293-5377
E-mail: [email protected]

Eyvette R. Flynn
Senior Policy Analyst
Institute for Agriculture and Trade Policy
2105 First Avenue South
Minneapolis, MN 5504-2505
Tel: 612-870-0453 - Fax: 612-870-1846
E-mail: <[email protected]>

Dr. Thomas A. Swinford
Director, Regulatory Affairs
North America & Europe
Mead Johnson & Company
2400 W. Lloyd Expressway R-19
Evansville, IN 47721
Tel: 812-429-5032 - Fax: 812-429-5054

Timothy J. Sullivan
Attorney/Member of US Delegation
Farmers Legal Action Group
46 East Fourth Stree - Suite 1301
St. Paul. MN 55101
Tel: (612) 223-5400 - Fax: (612) 223-5335
E-mail: [email protected]

J. Edward Thompson
Chief Food and Drug Councel
Kraft Foods Inc. - Three Lakes Drive
Northfield, IL 60093-2758 U.S.A.
Tel: 847-646-2492 - Fax: 847-646-4431

Dr. Christian Tschanz
Senior Director, Clinical Research
Worldwide Regulatory Affairs, Monsanto
1751 Lake Cook Road
Deerfield, IL 60015
Tel: (847) 405-6788 - Fax: (847) 940-9805

INTERNATIONAL ORGANIZATIONS
ORGANISATIONS INTERNATIONALES
ORGANIZACIONES INTERNACIONALES

ASSOCIATION OF EUROPEAN COELIAC SOCIETIES

Hertha Deutsch
Director, AOECS
Anton Baumgartner Str. 44/C5/2302
A1230 Vienna Austria
Tel: +43/1/66 71887 - Fax: +43/1/66 718874

ASSOCIATION INTERNATIONALE DES SÉLECTIONNEURS (ASSINSEL)

Mr. Patrick Heffer
Assistant to the Secretary General of ASSINSEL
Chemin du Reposoir 7,
CH-1260 Nyon, Switzerland
Tel: 41.22/361 99 77
Fax: 41.22/361 92 19
Email: [email protected]

Dr. William C. Leask
Executive Vice-President
Canadian Seed Trade Association
39 Robertson Road - Suite 302
Nepean, Ontario K2H 8R2
Tel: (613) 829-9527 - Fax: (613) 829-3530

COMISA

Eddie F. Kimbrell
Consultant, Monsanto Company
13209 Moss Ranch Ln
Fairfax, VA, 22033 U.S.A.
Tel: (703) 631-9187 - Fax: (703) 631-3866

Mr. Warren M. Strauss
Agriculture Regulation Director
Monsanto Company
700 14th Street North West, Suite 1100 Washington, D.C. 20005 U.S.A.
Tel: (202) 383-2859 - Fax: (202) 783-2486

COMMISSION OF THE EUROPEAN COMMUNITY (EC)

Mr. Egon Gaerner
Head of Unit
Directorate General III: Industry
Foodstuffs - Legislation; scientific and technical aspects
European Commission, D.G. III/E/1
Rue de la Loi, 200
Bruxelles, Belgium B-1049
Tel/Fax: +32-2-295-31-26

Mr. Alberik Scharpe
Principal Administrator
Directorate General "Agriculture"
European Commission,
Rue de la Loi, 200
Bruxelles, Belgium B-1049

COUNCIL OF THE EUROPEAN UNION

Paul Culley
175, rue de la Loi
1048 Bruxelles, Belgium
Tel: 322-285-6197 - Fax: 322-285-7686

CONFEDERATION DES INDUSTRIES AGRO-ALIMENTAIRES (CIAA)

Dr. Ir Dominique Taeymans
Director Scientific & Regulatory Affairs
C.I.A.A.
Avenue des Arts 43
1040 Bruxelles, Belgique
Tel: 32 2 514-1111 - Fax: 32 2 511-2905
E-mail: [email protected]

CONSUMERS INTERNATIONAL

Diane McCrea
Consumer Consultant
17 Vernon Road
London N8 0QD, UK
Tel/fax: 44 181 889 4226

Ms. Lisa Lefferts
Codex Consultant
R.R. 1, Box 76, Andes, New York
New York 13731 U.S.A.
Tel: 301 559 3630 - Fax: 301 853 3272
Email: [email protected]

EUROPEAN DAIRY ASSOCIATION

Mrs. Françoise Costes
14, rue Montoyer
B-1000 Bruxelles, Belgium
Tel: +32 25 49 50 40 - Fax: +32 25 49 50 49

Mr. Richard Ross
14, rue Montoyer
B-1000 Bruxelles, Belgium
Tel: +32 25 49 50 40 - Fax: +32 25 49 50 49:

EUROPEAN FOOD LAW ASSOCIATION

Angelika Mrohs
c/o Bund Fer Lebensmittelrecht und
Lebensmittelkunde e.V.
Godesberger Allee 157
53175 Bonn GERMANY
Tel: 0228/8199 3-0 - Fax: 0228/37 50 69

EUROPEAN FREE TRADE ASSOCIATION

Berit Wilsher
Senior Officer
EFTA Secretariat/Goods Unit
Trade Association
74 Rue de Treves
1040 Brussels, Belgium
Tel: 322-286-1738
Fax: 322-286-1750

INTERNATIONAL BIOINDUSTRY FORUM (IBF)

Jennifer LaHair
Biograicultural Assistant
Biotechnology Industry Organization
1625 K Street North West
Suite 1100
Washington, D.C. 2006-1604
Tel: (202) 857-0244 - Fax: (202) 857-0237

INTERNATIONAL COOPERATIVE ALLIANCE

Hiroshi Suzuki
Manager of Laboratory
Japanese Consumers' Cooperative Union
1-17-18 Nishiki-cho
Warabi-shi, Saitama 335, JAPAN
Tel: 048-433-8300 - Fax: 048-433-8309

Tatsuhito Kasamatsu
Consumers' Cooperative Kobe
1-3-23 Okamoto
Higashinada-Ku
Kobe, Hyogo-Pre 658, JAPAN
Tel: 81-78-453-0116 - Fax: 81-78-453-0185

INTERNATIONAL COUNCIL OF GROCERY MANUFACTURERS OF AMERICA (ICGMA)

Claire Regan
Director, Scientific Affairs
Grocery Manufacturers of America
1010 Wisconsin Avenue N.W.
Suite 900, Washington, DC USA 20007
Tel: 202-337-9400 - Fax: 202-337-4508
E-mail: [email protected]

Ms. Gloria Brooks-Ray
Director, Regulatory Affairs and Nutritional Sciences
CPC International Inc.
Post Office Box 8000
International Plaza
Englewood Cliffs, NJ 07632 USA
Tel: 201-894-2560 - Fax: 201-894-2355

Ms. Marilyn Schramm
Director of Nutrition and Regulatory
Affairs for Kellogg Latin America
Kellogg De Mexico
Kilometro 1, Carretera al Campo Militar
Queretaro, Edo. de Queretaro
Mexico 76200
Tel: (52-42)111300 - Fax: (52-42)168813

Ms. Laurie Curry
Vice President
Scientific and Regulatory Affairs
Food and Consumer Products
Manufacturers of Canada
885 Don Mills Road - Suite 301
Don Mills, Ontario M3C 1V9
Tel: (416) 510-8024 (ext. 227)
Fax: (416) 510-8043

INTERNATIONAL DAIRY FEDERATION

Dr. Ph Pittet
Nestlé Suisse SA
P.O. Box 352 - CH-1800 Vevey
Switzerland
Tel: 41-21-924-5253 - Fax: 41-21-924-5520

Mr. T. Balmer
International Dairy Foods Association
1250 H Street North West - Suite 900
Washington, D.C. 20005, U.S.A.
Tel: (202) 737-4332 - Fax: (202) 331-7820

Mr. D. Tulloch
National Dairy Council of Canada
221 Laurier Avenue East
Ottawa, Ontario K1N 6P1
Tel: (613) 238-4116 - Fax: (613) 238-6247
E-mail: dtullochnocc.ca

INTERNATIONAL FEDERATION OF AGRICULTURAL PRODUCERS

Ms. Jennifer Higginson, Policy Analyst
1101-75 Albert Street
Ottawa, Ontario K1P 5E7
Tel: (613) 236-3633 - Fax: (613) 236-5749
Email: [email protected]

INTERNATIONAL FEDERATION OF ORGANIC AGRICULTURE MOVEMENTS (IFOAM)

Otto Schmid
IFOAM - Codex Contact Person of the IFOAM
Standards Committee - Research Institute of
Organic Agriculture Advisory Service
Haldenstrasse 23
CH 8615 Wermatswil/Uster, Switzerland
Tel: 41 1 940 12 80 - Fax: 41 1 940 12 55
Email: [email protected]

Mr. Ken Commins
IFOAM Accreditation Program
Suite 1 - 204 1/2 1st Avenue South
Jamestown, ND58401, U.S.A.
Tel: (701) 252-4070 - Fax: (701) 252-4124

Mr. Thomas Harding
Agrisystems International
125 West Seventh Street
Wind Gap, Pennsylvania 18091, U.S.A.
Tel: (610) 863-6700 - Fax: (610) 863-4622
E-mail: [email protected]

Mr. Jim Riddle
Independent Organic Inspectors Association
R.R. 3, Box 162C, Wihana, MN 55987
Tel/Fax: 507-454-8310
Email: [email protected]

FÉDÉRATION INTERNATIONALE DES VINS ET SPIRITUEUX (FIVS)

Jean Rodesch
Directeur des Affaires Européennes
Pernod Ricard
Fédération internationale des vins et spiritueux (FIVS)
45 rue de Trèves
Bruxelles B-1040, Belgique

INTERNATIONAL FOOD ADDITIVES COUNCIL

Andrew G. Ebert, Ph.D.
President, International Food Additives Council
5775 Peachtree Dunwoody Road
Suite 500-G
Atlanta, Georgia 30342, USA
Tel: 404-252-3663 - Fax: 404-252-0774
Email: [email protected]

INTERNATIONAL FROZEN FOOD ASSOCIATION

Robert L. Garfield
Vice-President
Regulatory and Technical Affairs
International Frozen Food Association
2000 Corporate Ridge Suite 1000
McLean, Virginia, USA 22102-7805
Tel: (703) 821-0770 - Fax: (703) 821-1350 email: [email protected]

Mr. Ken Mercurio
Nestle USA, Inc.
800 North Brand Blvd.
Glendale, CA 91203-1244, U.S.A.
Tel: (818) 549-6353 - Fax: (818) 549-6908

INTERNATIONAL GLUTAMATE TECHNICAL COMMITTEE

Takeshi Kimura, Ph.D.
International Glutamate Technical Committee
C/0 AJINOMOTO USA, INC.
1120 Connecticut Avenue N.W., Suite 416
Washington, D.C., 20036 U.S.A.
Tel: (202) 457-0284 - Fax: (202) 457-0107

INTERNATIONAL LIFE SCIENCES INSTITUTE

Dr. Harriett H. Butchko
Director, Clinical Research
Worldwide Regulatory Affairs
Monsanto
1751 Lake Cook Road
Deerfield, IL 60015, USA
Tel: 847-405-6765 - Fax: 847-940-9805
Email: [email protected]

Dr. Maureen Storey
Kellogg Company
One Kellogg Square
Battle Creek, MI 49016, U.S.A.
Tel: (616) 961-3304 - Fax: (616) 961-3905
Email: [email protected]

Dr. George E. Hardy
Executive Director
International Life Sciences Institute
1126 Sixteenth Street N.W.
Washington, D.C. 20036 U.S.A.
Tel: (202) 659-0074 - Fax: (202) 659-3859
Email: [email protected]

INTERNATIONAL SOFT DRINK COUNCIL

Ms. Julia C. Howell
Committee Chair
International Soft Drink Council
1101 Sixteenth Street N.W.
Washington, D.C. 20036, USA

Ms. Paulette Vinette
Canadian Soft Drink Association
55 York Street, Suite 330
Toronto, Ontario M5J 1R7, Canada

RURAL ADVANCEMENT FOUNDATION INTERNATIONAL (RAFI)

J. Michael Sligh
Chairman, National Organic Standards Board
P.O. Box 4672
Chapel Hill, NC 27514, USA
Tel: 919-929-7099 - Fax: 919-929-7795
Email: [email protected]

INSTITUTE OF FOOD TECHNOLOGISTS

Dr. Joyce A. Nettleton
Director, Science Communications
Institute of Food Technologists
221 North Lasalle Street
Chicago, IL 60601, U.S.A.
Tel: 312-782-8424 - Fax: 312-782-8348

Dr. Thomas M. Zinnen
Biotechnology Education
University of Wisconsin
Biotechnology Center and UW-Extension
425 Henry Mall, Madison, WI 53706
Tel: 608-265-2420 - Fax: 608-262-6748
Email: [email protected]

JOINT FAO/WHO SECRETARIAT
SECRÉTARIAT MIXTE FAO/OMS
SECRETARIADO CONJUNTO FAO/OMS

Selma Doyran
Food Standards Officer
Joint FAO/WHO Food Standards Programme
Food and Agriculture Organization
Via delle Terme di Caracalla
00100 ROME, ITALY
Tel: 396.5225.5826 - Fax: 396.5225.4593
Email: [email protected]

Kazuaki Miyagishima, Scientist
Joint FAO/WHO Food Standards Programme
Via delle Terme di Caracalla
00100 Rome, ITALY
Tel: 396.5225.4098 - Fax: 396.5225.4593
Email: [email protected]

CANADIAN SECRETARIAT/SECRÉTARIAT CANADIEN/SECRETARIADO CANADIENSE

Mr. Ron Burke
Director and Codex Contact Point for Canada
Bureau of Food Regulatory,
International and Interagency Affairs
Food Directorate
Health Protection Branch, Health Canada
Tunney's Pasture, Room 200, (0702C) Ottawa, Ontario K1A 0L2
Tel: (613) 957-1828 - Fax: (613) 941-3537
Email: [email protected]

Ms. Catherine Airth
Senior Program Officer
Bureau of Food Regulatory,
International and Interagency Affairs
Food Directorate
Health Protection Branch, Health Canada
Tunney's Pasture, Room 200 (0702C) Ottawa,
Ontario K1A 0L2
Tel: (613) 957-0189 - Fax: (613) 941-3537
[email protected]

Ms. Christina Zehaluk
Nutrition Evaluation Division
3rd Floor West
Sir Frederick Banting Building
Postal Indicator: 2203A
Tunney's Pasture
Ottawa, Ontario K1A 0L2
Tel: (613) 957-1739 - Fax: (613) 941-6636

Ms. Kathy Greiner
Codex Coordinator,
Canadian Food Inspection Agency
59 Camelot Drive
Nepean, Ontario K1A 0Y9
Tel: (613) 225-2342 - Fax: (613) 228-6617
Email: [email protected]

Mrs. Santina Scalzo
Assistant to the Director (Codex Alimentarius)
Bureau of Food Regulatory, International and Interagency Affairs
Food Directorate
Health Protection Branch
Health Canada
Tunney's Pasture, Room 200 (0702C) Ottawa,
Ontario K1A 0L2
Tel: (613) 957-1749 - Fax: (613) 941-3537
Email: [email protected]

APPENDIX II - Proposed Draft Amendment to the Standard for Quick Frozen Fish Sticks (Fish Fingers) Fish Portions and Fish Fillets-Breaded or in Batter (At Step 5 of the Accelerated Procedure)

6. LABELLING

In addition to Sections 2, 3, 7 and 8 of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985) the following specific provisions apply:

6.1 The Name of the Food

6.1.1 The name of the food to be declared on the label shall be "breaded" and/or "battered", "fish sticks" (fish fingers), "fish portions", or "fillets" as appropriate or other specific names used in accordance with the law and custom of the country in which the food is sold and in a manner so as not to confuse or mislead the consumer.

6.1.2 The label shall include reference to the species or mixture of species.

6.1.3 The proportion of fish core shall be declared on the label.

6.1.4 In addition there shall appear on the label either the term "quick frozen" or the term "frozen" whichever is customarily used in the country in which the food is sold, to describe a product subjected to the freezing processes as defined in subsection 2.2.

6.1.5 The label shall show whether the products are prepared form minced fish flesh, fish fillets or a mixture of both in accordance with the law and custom of the country in which the food is sold and in a manner so as not to confuse or mislead the consumer.

6.1.6 The label shall state that the product should be maintained under conditions that will maintain the quality during transportation, storage and distribution.

APPENDIX III - Draft Guidelines for the Production, Processing, Labelling and Marketing of Organically Produced Foods (At Step 6 the Procedure)

Foreword
Section 1. Scope
Section 2. Description and definitions
Section 3. Labelling and claims
Section 4. Rules of production and preparation
Section 5. Requirements for inclusion of substances in Annex 2 and criteria for the development of lists of substances by countries
Section 6. Inspection and certification systems
Section 7. Imports
Section 8. Ongoing review of the guidelines
Annex 1: Principles of organic production
Annex 2: Permitted substances for the production of organic foods
Annex 3: Minimum inspection requirements and precautionary measures under the inspection or certification system

Foreword

Background

1. Sustainable agriculture represents a broad spectrum of agricultural methodologies which are supportive of the environment. These range from conventional, more intensive methods to alternative methods such as bio-dynamics. Organic agriculture is one method within this range which calls for specific and precise standards of production.

2. Organic agriculture is a holistic production management system which promotes and enhances biodiversity, biological cycles and soil biological activity. It is based on the low use of external inputs and non-use of artificial fertilizers and pesticides. This takes into account that regional conditions require locally adapted systems. Organic agricultural practices can only guarantee that no chemicals have been used during production. It cannot guarantee total absence of chemical residues due to general environmental pollution, even on land where no chemicals have been used. However, in such cases, any residue levels would be well below established maximum residue levels for agricultural products and foodstuffs.

3. Requirements for organically produced foods differ from those for other agricultural products in that production procedures are an intrinsic part of the identification and labelling of, and claims for, such products.

4. The term "organic" has generally become well understood by those associated with this form of agriculture. Other terms have also been introduced such as "biological" and "ecological" in an effort to describe the organic system more clearly.

5. For the practical application of organic production methods, more detailed standards are needed to assist the operator in achieving optimal systems which are socially, ecologically and economically sustainable. With the increased interest in organic production, a system of farm evaluation has developed to ensure that products labelled and sold as "organic" actually originate from farms that follow organic production methods. In this way, the consumer is assured of the authenticity of the product and the integrity of the operator is protected. Processor and handler evaluations have also been added to help ensure that the integrity of organically produced products is not lost through the processing and distribution system.

6. Adoption of organic practices requires a period of conversion. This period gives the operator time to adapt to and refine the production practices necessary to the environment in which the product is being produced. The system which supports production, ie soil, existing livestock, etc, may also need time for the depletion of possible residues of agricultural chemicals which may exist in the soil, manure heaps, etc and time for livestock to respond to the changed environment.

7. The concept of close contact between the consumer and the producer is common. Greater market demand, the increasing economic interests in production, and the increasing distance between producer and consumer has stimulated the introduction of external control and certification procedures.

8. An integral component of certification is the inspection of the organic management system which provides formal product verification. Procedures for operator certification are based primarily on a yearly description of the agricultural enterprise as prepared by the operator in cooperation with the inspection body. Likewise, at the processing level, standards are also developed against which the processing operations and plant conditions can be inspected and verified. Inspection bodies which certify the procedures of the operator should be independent of economic interests with regard to the certification of operators in order to maintain their integrity.

9. Apart from a small portion of agricultural commodities marketed directly from the farm to consumers, most products find their way to consumers via established trade channels. To minimise deceptive practices in the market place, specific measures are necessary to ensure that trade and processing enterprises can be audited effectively. Therefore, the regulation of a process, rather than a final product, demands responsible action by all involved parties.

10. These guidelines have been prepared for the purpose of providing an agreed approach to the requirements which underpin production of, and the labelling and claims for, organically produced foods.

11. The aims of these guidelines are:

- to protect consumers against deception and fraud in the market place and unsubstantiated product claims;

- to protect producers of organic produce against misrepresentation of other agricultural produce as being organic;

- to ensure that all stages of production, preparation, storage, transport and marketing are subject to inspection and comply with these guidelines;

- to harmonise provisions for the production, certification, identification and labelling of organically grown produce;

- to provide international guidelines for organic food control systems in order to facilitate recognition of national systems as equivalent for the purposes of imports; and

- to maintain and enhance organic agricultural systems in each country so as to contribute to the local and global preservation.

13. Import requirements should be based on the principles of equivalency and transparency as set out in the Principles for Food Import and Export Inspection and Certification[15]. In accepting imports of organic products, countries would usually assess the inspection and certification procedures and the standards applied in the exporting country.

14. Recognizing that organic production systems continue to evolve and that organic principles and standards will continue to be developed under these guidelines, the Codex Committee on Food Labelling (CCFL) shall review these guidelines on a regular basis. The CCFL shall initiate this review process by inviting member governments and international organizations to make proposals to the CCFL regarding amendments to these guidelines prior to each CCFL meeting.

Section 1. Scope

1.1 These guidelines apply to the following products which carry, or are intended to carry, descriptive labelling referring to organic production methods:

(a) unprocessed plants and plant products, animals and unprocessed animal products, and

(b) processed product for human consumption derived mainly from (a) above.

- the terms "organic", "biodynamic", "biological", "ecological", or words of similar intent which, in the country where the product is placed on the market, suggests to the purchaser that the product or its ingredients were obtained according to organic production methods;

1.4 These guidelines apply without prejudice to other Codex Alimentarius Commission (CAC) provisions governing the production, preparation, marketing, labelling and inspection of the products specified in paragraph 1.1.

1.5 All materials and/or the products produced from genetically modified organisms (GMO) are not compatible with the principles of organic production (either the growing, manufacturing, or processing) and therefore are not accepted under these guidelines.

Section 2. Description and definitions

2.1 Description

Foods described using the term organic or words of similar intent, are the product of an organic farming system employing management practices that seeks to nurture ecosystems which achieve sustainable productivity, and provide weed, pest and disease control through a diverse mix of mutually dependent life forms, recycling plant and animal residues, crop selection and rotation, water management, tillage and cultivation. Soil fertility is maintained and enhanced by a system which optimises soil biological activity and the physical and mineral nature of the soil as the means to provide a balanced nutrient supply for plant and animal life as well as to conserve soil resources. Pest and disease management is attained by means of the encouragement of a balanced host/predator relationship, augmentation of beneficial insect populations, biological and cultural control and mechanical removal of pests and affected plant parts.

2.2 Definitions

For the purpose of these guidelines:

(a) "accreditation" means the recognition by the competent authority or its delegated agent, that an inspection and/or certification body is complying with the requirements as set down in paragraphs 6.5 and 6.6 of these guidelines.

(b) "agricultural product/product of agricultural origin" means any product or commodity, raw or processed, that is marketed for human consumption (excluding water and salt) or animal feed.

(c) "animal" means any cattle, sheep, goats, swine, poultry, equine animals raised for food or in the production of food; fish used for food; domesticated game, or other non-plant life.

(d) "audit" is a systematic and functionally independent examination to determine whether activities and related results comply with planned objectives[16].

(e) "certification" is the procedure by which official certification bodies, or officially recognised certification bodies, provide written or equivalent assurance that foods or food control systems conform to requirements. Certification of food may be, as appropriate, based on a range of inspection activities which may include continuous on-line inspection, auditing of quality assurance systems and examination of finished products.

(f) "competent authority" means the official government agency having jurisdiction.

(g) genetically modified organisms are all materials produced through the modern methods of biotechnology; specifically gene technology "recombinant DNA (r DNA)" and all other techniques using molecular and/or cell-biology for altering the genetic make-up of living organisms in ways or with results which do not occur in nature or through traditional breeding.

(h) "ingredient" means any substance, including a food additive, used in the manufacture or preparation of a food and present in the final product although possibly in a modified form[17].

(i) "inspection" is the examination of food or systems for control of food, raw materials, processing, and distribution including in-process and finished product testing, in order to verify that they conform to requirements[18].

(j) "inspection body" means a body which is responsible for verifying that a product sold or labelled as "organic" is produced, processed, prepared handled, and imported according to these guidelines. This procedure may also carried out by a certification body.

(k) "labelling" means any written, printed or graphic matter that is present on the label, accompanies the food, or is displayed near the food, including that for the purpose of promoting its sale or disposal[19].

(l) "marketing" means holding for sale or displaying for sale, offering for sale, selling, delivering or placing on the market in any other form.

(m) "officially recognized inspection systems"/" officially recognized certification systems" are systems which have been formally approved or recognized by a government agency having jurisdiction.

(n) "operator" means any person who produces, prepares or imports, with a view to the subsequent marketing thereof, products as referred to in Section 1.1, or who markets such products.

(o) "plant protection product" means any substance intended for preventing, destroying, attracting, repelling, or controlling any pest including unwanted species of plants or animals during the production, storage, transport, distribution and processing of food, agricultural commodities, or animal feeds.

(p) "preparation" means the operations of slaughtering, processing, preserving and packaging of agricultural products.[, and also alterations made to the labelling concerning the presentation of the organic production method.]

(q) "production" means the operations undertaken to supply agricultural products in the state in which they occur on the farm, including initial packaging and labelling of the product.

(r) "veterinary drug" means any substance applied or administered to any food-producing animal, such as meat or milk-producing animals, poultry, fish or bees, whether used for therapeutic, prophylactic or diagnostic purposes or for modification of physiological functions or behaviour[20].

Section 3. Labelling and claims

3.1 Organic products should be labelled in accordance with the Codex General Standard for the Labelling of Prepackaged Foods[21].

3.2 The labelling and claims of a product specified in Section 1.1(a) may refer to organic production methods only where:

(a) such indications show clearly that they relate to a method of agricultural production;

(b) the product was produced in accordance with the requirements of Section 4 or imported under the requirements laid down in Section 7;

(c) the product was produced or imported by an operator who is subject to the inspection measures laid down in Section 6, and

(d) the labelling refers to the name and/or code number of the officially approved recognised inspection or certification body to which the operator is subject.

(a) such indications show clearly that they relate to a method of agricultural production and are linked with the name of the agricultural product in question, as obtained on the farm;

(b) all the ingredients of agricultural origin of the product are, or are derived from, products obtained in accordance with the requirements of Section 4, or imported under the arrangements laid down in Section 7;

(c) the product should not contain any ingredient of non-agricultural origin not listed in Annex 2, Table 5A;

(e) the product or its ingredients have not been subjected during preparation to treatments involving the use of ionizing radiation or substances not listed in Annex 2, Table 4B;

(f) the product was prepared or imported by an operator subject to the regular inspection system as set out in Section 6 of these guidelines; and

(g) the labelling refers to the name and/or the code number of the official or officially recognised inspection/certification body to which the operator who has carried out the most recent preparation operation is subject.

- where such ingredients of agricultural origin are not available, or in sufficient quantity, in accordance with the requirements of Section 4 of these guidelines;

(a) at least 70% of the ingredients of agricultural origin satisfy the production requirements of paragraph 3.3(b),

- where such ingredients are less than 70% of the total ingredients of agricultural origin, reference to the organic production method may appear only in the list of ingredients;

(b) the product satisfies the requirements of paragraphs 3.3(c), (d) (e), (f) and (g);

(c) the indications referring to organic production methods appear in the list of ingredients and only in relation to those ingredients obtained in accordance with the organic production method

- the statement shall be in the following form: "x% of the agricultural ingredients were produced in accordance with the rules of organic production;

(d) the ingredients, appear in descending order (mass/mass) in the list of ingredients;

(e) indications in the list of ingredients appear in the same colour and with an identical style and size of lettering as other indications in the list of ingredients, and

(f) the labelling refers to the name and/or the code number of the official or officially approved inspection/certification body to which the operator who has carried out the most recent preparation is subject.

3.6 Products of farms in transition to organic production methods may only be labelled as "transition to organic" after 12 months of production using organic methods providing that:

(a) the requirements referred to in paragraphs 3.2 and 3.3 are fully satisfied;

(b) the indications referring to transition/conversion do not mislead the purchaser of the product regarding its difference from products obtained from farms and/or farm units which have fully completed the conversion period;

(c) such indications take the form of words, such as "product under conversion to organic farming", or similar words or phrase, and must appear in a colour, size and style of lettering which is not more prominent than the sales description of the product";

(d) foods composed of a single ingredient may be labelled as "transition to organic" on the principal display panel;

(e) product prepared of more than one ingredient of agricultural origin may only refer to transition to organic in the list of ingredients providing it satisfies the requirements of paragraphs 3.2 and 3.3;

(f) the labelling refers to the name and/or the code number of the official or officially approved inspection/certification body to which the operator who has carried out the most recent preparation is subject.

3.7 Information on non-retail containers of a product specified in paragraph 1.1 should be given either on the container or in accompanying documents, except that the name of the product, lot identification, and the name and address of the manufacturer or packer [and the name and/or the code number of the official or officially recognised inspection/certification body] should appear on the container.

- Lot identification, and the name and address of the manufacturer or packer may be replaced by an identification mark provided that such a mark is clearly identifiable with the accompanying documents.

Section 4. Rules of production and preparation

4.1 Organic production methods require that for the production of products referred to in paragraph 1.1(a):

(a) at least the production requirements of Annex 1 should be satisfied;

(b) in the case where (a) (above) is not effective, substances listed in Annex 2, Tables 1, 2 and 3 may be used as plant protection products, fertilizers, soil conditioners, animal feedstuffs, or animal protection products insofar as the corresponding use is not prohibited in general agriculture in the country concerned in accordance with the relevant national provisions

(a) at least the processing requirements of Annex 1 should be satisfied;

(b) substances listed in Annex 2, Tables 4A and 4B [or substances approved by individual countries that meet the criteria established in Section 5.1] may be used as ingredients of non-agricultural origin or processing aids insofar as the corresponding use is not prohibited in the relevant national requirements concerning the preparation of food products and according to good manufacturing practice.

Section 5. Requirements for inclusion of substances in Annex 2 and criteria for the development of lists of substances by countries[22]

5.1 At least the following criteria should be used for the purposes of amending the permitted substance lists referred to in Section 4. These lists include products whose use is established in organic agriculture as well as new products that have to meet this criteria. Each input is necessary/essential and should be considered in the context in which the product will be used. Their use satisfies the principles of organic production as outlined in these guidelines. Available alternatives, including inputs which are already in use in organic production, should be evaluated:

(a) if they are used for fertilization, soil conditioning purposes -

- they are essential for obtaining or maintaining the fertility of the soil or to fulfil specific nutrition requirements of crops, or specific soil-conditioning and rotation purposes which cannot be satisfied by the practices included in Annex 1 or other products included in Table 2 of Annex 2; and,

- the ingredients will be of plant, animal, microbial, or mineral origin and may undergo the following processes:

- physical (eg. mechanical, thermal)
- enzymatic
- microbial; and

- their use does not result in, or contribute to, unacceptable effects on, or contamination of, the environment, including soil organisms; and

- their use has no unacceptable effect on the quality and safety of the final product.

(b) if these substances are used for the purpose of plant disease or pest and weed control -

- they should be essential for the control of a harmful organism or a particular disease for which other biological, physical, or plant breeding alternatives and/or effective management practices are not available, and

- substances should be plant, animal, microbial, or mineral origin and may undergo the following processes:

-physical (eg. mechanical, thermal)
-enzymatic
-microbial (eg. composting, digestion);

- their use does not result in, or contribute to, unacceptable effects on, or contamination of, the environment.

- however, if they are nature identical products such as pheromones, which are chemically synthesized they will be considered for addition to lists if the products are not available in sufficient quantities in their natural form, provided that the conditions for their use do not directly or indirectly result in the presence of residues of the product in the edible parts.

(c) if they are used for the purpose of animal health - (criteria to be developed).

(d) if they are used as additives or processing aids in the preparation or preservation of the food -

- they are indispensable for ensuring the safety of the food, or

- they are essential to prepare or preserve such foods, and

- such substances are as found in nature and may have undergone mechanical/physical processes (eg extraction, precipitation), biological/enzymatic processes (eg fermentation) and microbial processes;

- however, if they are nature identical products which are chemically synthesized and it is not possible to prepare or preserve such food products without having recourse to such ingredients they will be considered for addition to the lists if the ingredients are not available in sufficient quantities in their natural form.

- the criteria in 5.1 are used as a basis for these additions;

(a) a detailed description of the product and the conditions of its envisaged use;

(b) any information to demonstrate that the requirements under Section 5.1 are satisfied.

5.4 Because of the primary purpose of providing a core list of substances, the lists in Annex 2 are open and subject to the inclusion of additional substances or the removal of existing ones on an ongoing basis. The procedure for requesting amendments to the lists is set out under Section 8 of these Guidelines.

Section 6. Inspection and certification systems[23]

6.1 Inspection and certification systems are used to verify the labelling of, and claims for, organically-produced foods. Development of these systems should take into account the Principles for Food Import and Export Inspection and Certification and the (draft) Guideline for the Design, Operation, Assessment and Accreditation of Food Import and Export Inspection and Certification Systems.[24]

6.2 Competent authorities should establish an inspection system operated by one or more designated authorities and/or officially recognized inspection/certification[25] bodies to which the operators producing, preparing or importing products as referred to in paragraph 1.1 should be subject.

6.3 The officially recognized inspection and certification systems should comprise at least the application of the measures and other precautions set out in Annex 3.

6.4 For the application of the inspection system operated by the official or officially recognized inspection/certification body, countries should identify a competent authority responsible for the approval and supervision of such bodies;

- The identified competent authority may delegate the assessment of private inspection and certification bodies to a private or public third party. If delegated, the private or public third party should not be engaged in inspection and/or certification;

- for this purpose an importing country may recognise a third party accrediting body when the exporting country lacks an identified competent authority and a national program.

(a) the standard inspection/certification procedures to be followed, including detailed description of the inspection measures and precautions which the body undertakes to impose on operators subject to inspection;

(b) the penalties which the body intends to apply where irregularities and/or infringements are found;

(c) the availability of appropriate resources in the form of qualified staff, administrative and technical facilities, inspection experience and reliability;

(d) the objectivity of the body vis-a-vis the operators subject to inspection.

(a) ensure that the inspections carried out on behalf of the inspection or certification body are objective;

(b) verify the effectiveness of inspections;

(c) take cognizance of any irregularities and/or infringements found and penalties applied;

(d) withdraw approval of the inspection or certification body where it fails to satisfy the requirements referred to in (a) and (b) or, no longer fulfils the criteria indicated in paragraph 6.5 or, fails to satisfy the requirements laid down in paragraphs 6.7 to 6.9.

(a) ensure that at least the inspection measures and precautions specified in Annex 3 are applied to undertakings subject to inspection; and

(b) not disclose confidential information and data obtained in their inspection or certification activities to persons other than the person responsible for the undertaking concerned and the competent authorities.

(a) give the competent authority or its designate, for audit purposes, access to their offices and facilities and, for random audit of its operators, access to the facilities of the operators, together with any information and assistance deemed necessary by the competent authority or its designate for the fulfilment of its obligations pursuant to these guidelines;

(b) send to the competent authority or its designate each year a list of operators subject to inspection for the previous year and present to the said authority a concise annual report.

(a) ensure that, where an irregularity is found in the implementation of Sections 3 and 4, or of the measures referred to in Annex 3, the indications provided for in paragraph 1.2 referring to the organic production method are removed from the entire lot or production run affected by the irregularity concerned;

(b) where a manifest infringement, or an infringement with prolonged effects is found, prohibit the operator concerned from marketing products with indications referring to the organic production method for a period to be agreed with the competent authority or its designate.

Section 7. Imports

7.1 Products as specified in paragraph 1.1 which are imported may be marketed only where the competent authority or designated body in the exporting country has issued a certificate of inspection stating that the lot designated in the certificate was obtained within a system of production, preparation and inspection applying at least the rules provided for in all sections and annexes of these guidelines and satisfy the decision on equivalency referred to under 7.4.

7.2 The certificate referred to in paragraph 7.1 above should accompany the goods, in the original copy, to the premises of the first consignee; thereafter the importer should keep the transactional certificate for not less than two years for inspection/audit purposes.

7.3 The authenticity of the product should be maintained after import through to the consumer. If imports of organic products are not in conformity with the requirements of these guidelines due to treatment required by national regulations for quarantine purposes that is not in conformity with these guidelines they loose their organic status.

7.4 An importing country may:

(a) require detailed information, including reports established by experts mutually agreed between competent authorities of the exporting and importing countries, on the measures applied in the exporting country to enable it to make judgements and decisions on equivalency with its own rules provided that these rules of the importing country are in conformity with these guidelines, and/or

(b) arrange for site visits to examine the rules of production and preparation, and the inspection/certification measures including production and preparation itself as applied in the exporting country.

(c) require, in order to avoid any confusion to the consumer, that the product is labelled in accordance with the labelling requirements applied, in accordance with the provisions of section 3, in the importing country for the products concerned.

Section 8. Ongoing review of the guidelines

8.1 In line with the purpose of the guidelines to provide advice to governments, member governments and international organizations are invited to make proposals to CCFL on an ongoing basis. Once a final document is agreed, the CCFL shall conduct a review each 4 years of these guidelines and review each two years (or as required) the lists included in Annex 2 in order to take into account the latest developments in this area.

8.2 Proposals should be directed in the first instance to the Chief, Joint FAO/WHO Food Standards Programme, FAO, 00100, Rome ITALY.

Annex 1: Principles of organic production

A. Plants and plant products
B. Animal production in an organic system
C. Processing (to be developed)
D. Packaging, handling, storage and transport

A. Plants and plant products

1. The principles set out in this Annex should have been applied on the parcels, farm or farm units during a conversion period of at least two years before sowing, or in the case of perennial crops other than grassland, at least three (3) years before the first harvest of products as referred to in paragraph 1.1(a) of these guidelines. The official or officially recognized inspection/certification body may decide in certain cases (such as idle use for two years or more) to extend or reduce that period in the light of previous parcel use but the period must equal or exceed 12 months, unless in individual cases the inspection body has adequate justification to reduce further this period.

2. Whatever the length of the conversion period it may only begin once a production unit has been placed under an inspection system as required by 6.2 and once the unit has started the implementation of the production rules referred to in Section 4 of these Guidelines.

3. In cases where a whole farm is not converted at one time, it may be done progressively whereby these guidelines are applied from the start of conversion on the relevant fields. Conversion from conventional to organic production should be effected using permitted techniques as defined in these guidelines.

4. Areas in conversion as well as areas converted to organic production must not be alternated (switched back and forth) between organic and conventional production methods.

5. In cases where a whole farm is not converted at the one time, the holding must be split into units as referred to in Annex 3, part A, paragraphs 3 and 11.

6. The fertility and biological activity of the soil should be maintained or increased, where appropriate, by:

(a) cultivation of legumes, green manures or deep-rooting plants in an appropriate multi-annual rotation programme;

(b) incorporation in the soil of organic material, composted or not, from holdings producing in accordance with these guidelines. By-products from livestock farming, such as farmyard manure, may be used if they come from livestock holdings producing in accordance with these guidelines;

Substances, as specified in Annex 2, Table 1 may be applied only to the extent that adequate nutrition of the crop or soil conditioning are not possible by the methods set out in 6(a) and (b) above.

(c) for compost activation, appropriate micro-organisms or plant-based preparations may be used;

(d) biodynamic preparations from stone meal, farmyard manure or plants may also be used for the purpose covered by paragraph 6.

- choice of appropriate species and varieties;

- appropriate rotation programs;

- mechanical cultivation;

- protection of natural enemies of pests through provision of favourable habitat, such as hedges and nesting sites;

- diversified ecosystems. These will vary between geographical locations. For example, ecological buffer zones which maintain the original vegetation to house pest predators, counteract erosion, etc;

- flame weeding;

- release of predators and parasites;

- biodynamic preparations from stone meal, farmyard manure or plants;

- mulching and mowing;

- grazing of livestock;

- mechanical controls such as traps, barriers, light and sound;

- steam sterilization when proper rotation of soil renewal cannot take place.

9. Seeds and vegetative reproductive material should be from plants grown in accordance with the provisions of Section 4.1 of these guidelines for at least one generation or, in the case of perennial crops, two growing seasons. Where an operator can demonstrate to the official or officially recognized inspection/certification body that material satisfying the above requirements is not available, the inspection/certification body may support:

(a) in the first instance, use of untreated seeds or vegetative reproductive material, or

(b) if (a) is not available, use of seeds and vegetative reproductive material treated with substances other than those included in Annex 2.

- the products are from a clearly defined collection area that is subject to the inspection/certification measures set out in Section 6 of these guidelines;

- those areas have received no treatments with products other than those referred to in Annex 2 for a period of three years before the collection;

- the collection does not disturb the stability of the natural habitat or the maintenance of the species in the collection area.

B. Animal production in an organic system

At Step 6 - see CX/FL 97/4.

C. Processing (to be developed)

D. Packaging, handling, storage and transport

1. Where only part of the unit is certified, other product not covered by these guidelines should be stored and handled separately and both types of products should be clearly identified.

2. Bulk stores for organic product should be separate from conventional product stores and clearly labelled to that effect.

3. Storage areas and transport containers for organic product should be cleaned using methods and materials permitted in organic production. Measures should be taken to prevent possible contamination from any pesticide or other treatment not listed in Annex 2 before using a storage area or container that is not dedicated solely to organic products.

4. Permitted specific storage conditions may include substances listed in Annex 2, Table 4.

5. Pests should be avoided by good manufacturing practice. Pest control measures within storage areas or transport containers may include physical barriers or other treatments listed in Annex 2, Table 4.

6. Use of pesticides not listed in Annex 2 for post harvest or quarantine purposes should not be permitted on products prepared in accordance with these guidelines and would cause organically produced foods to lose their organic status. Irradiation is not permitted as a pest control measure under the organic system.

7. All materials used for packaging must conform to food grade packaging materials as established by national regulations and should minimise the migration of substances not permitted under these guidelines.

8. Any contamination of packaging material from substances that could comprise the organic product should be excluded.

Annex 2: Permitted substances for the production of organic foods

Precautions

1. Any substances used in an organic system for soil fertilisation and conditioning, pest and disease control, for the health of livestock and quality of the animal products, or for preparation, preservation and storage of the food product should comply with the relevant national regulations.

2. Conditions for use of certain substances contained in the following lists may be specified by the inspection/certification body, eg volume, frequency of application, specific purpose, etc.

3. Where substances are required for primary production they should be used with care and with the knowledge that even permitted substances may be subject to misuse and may alter the ecosystem of the soil or farm.

4. The following lists do not attempt to be all inclusive or exclusive, or a finite regulatory tool but rather provide advice to governments on internationally agreed inputs. A system of review criteria as detailed in Section 5 of these Guidelines for products to be considered by national governments should be the primary determinant for acceptability or rejection of substances.

5. The lists of ingredients and processing aids of non-agricultural origin included in Tables 5 and 6 take into account the expectations of consumers that processed products from organic production systems should be composed essentially of ingredients as they occur in nature.

TABLE 1: SUBSTANCES FOR USE IN SOIL FERTILIZING AND CONDITIONING

Substance	Description; compositional requirements; conditions of use
Farmyard and poultry manure	need recognised by inspection body if not sourced from organic production systems. 'Factory' farming sources not permitted.
Slurry or urine	If not from organic sources, need recognised by inspection body. Use preferably after controlled fermentation and/or appropriate dilution. 'Factory' farming sources not permitted.
Composted animal excrements, including poultry manure and composted farmyard manure	need recognised by the inspection authority. 'Factory' farming sources not permitted.
Dried farmyard manure and dehydrafted poultry manure	need recognised by inspection body. 'Factory' farming sources not permitted.
Guano	need recognised by inspection body
Straw	need recognised by inspection body
Composts from spent mushroom & vermiculture substrates	need recognised by inspection body
	The initial composition of the substrate must be limited to the products on this list.
Composts from organic household refuse	need recognised by inspection body
Composts from plant residues	----
Processed animal products from slaughterhouses & fish industries	need recognised by inspection body
By-products of food & textile industries	need recognised by inspection body and not treated with synthetic additives.
Seaweeds and seaweed products	need recognised by inspection body
Sawdust, bark and wood waste	need recognised by inspection body
Wood ash	----
Natural phosphate rock	need recognised by inspection body Cadmium should not exceed 90 mg/kg P205.
Basic slag	need recognised by inspection body
Rock potash, Mined potassium salts (eg kainit, sylvinite)	less than 60% chlorine
Sulphate of potash (eg patentali)	need recognised by inspection body
Calcium carbonate of natural origin (eg chalk, marl, maerl, limestone, phosphate chalk)
Magnesium rock	----
Calcareous magnesium rock	----
Epsom salt (magnesium-sulphate)	----
Gypsum (calcium sulphate)	----
Stillage and stillage extract	ammonium stillage excluded
Sodium chloride	only mined salt
Aluminium calcium phosphate (pH >7.5)	maximum 90 mg/kg P205. Use limited to basic soils
Trace elements (eg. boron, copper, iron, manganese, molybdenum, zinc)	need recognised by inspection body
Sulphur	need recognised by inspection body
Stone meal	----
Clay (eg. bentonite, perlite, zeolite)	----
Naturally occurring biological organisms (eg worms)	providing not genetically modified
Vermiculite	----
Peat	excluding synthetic additives; permitted for seed, potting module composts. Other use as recognised by inspection body.
Humus from earthworms and insects	----
Zeolites	----
Wood charcoal	----
Chloride of lime/soda	need recognised by inspection body (calcium chloride only for foliar treatment against bitter pit on apples)
Human excrements	need recognised by inspection body, if possible aerated or composted
By-products of the sugar industry (eg Vinasse)	need recognised by inspection body
By-products of industries processing ingredients from organic agriculture	need recognised by inspection body

TABLE 2: SUBSTANCES FOR PLANT PEST AND DISEASE CONTROL

Substance	Description; compositional requirements; conditions for use
Preparations on basis of pyrethrins extracted from Chrysanthemum cinerariaefolium, containing possibly a synergist	need recognised by inspection body
Preparations from Derris elliptica	need recognised by inspection body
Preparations from Quassia amara	need recognised by inspection body
Preparations from Ryania speciosa	need recognised by inspection body
Preparations on basis of metaldehyde containing a repellent to higher animal species and as far as applied in traps	need recognised by inspection body
Inorganic compounds (Bordeaux mixture, copper hydroxide copper oxychloride)	need recognised by inspection body
Burgundy mixture	need recognised by inspection body
Copper salts	need recognised by inspection body
Sulphur	need recognised by inspection body
Pheromone preparations	in traps, not sprayed on crops
Bacillus thuringiensis preparations	need recognised by inspection body
Granulose virus preparations	need recognised by inspection body
Propolis	need recognised by inspection body
Mineral powders (stone meal, silicates, Betonit)	----
Diatomaceous earth	need recognised by inspection body
Silicates, clay (e.g. Bentonite)	----
Sodium silicate	----
Sodium bicarbonate	----
Potassium permanganate	need recognised by inspection body
Carbon dioxide and nitrogen gas	need recognised by inspection body
Potassium soap (soft soap)	----
Plant and animal oils	----
Paraffin oil	need recognised by inspection body
Seaweed, seaweed meal, seaweed extracts, sea salts and salty water	not chemically treated
Gelatine	----
Lecithin	need recognised by inspection body
Casein
Ethyl alcohol	need recognised by inspection body
Natural acids (eg vinegar)	need recognised by inspection body
Neem oil and extracts	need recognised by inspection body
Homoeopathic preparations	----
Fermented product from Aspergillas
Extract from mushroom (shiitake fungus)
Extract from Chlorella
Natural plant extracts, excluding tobacco	need recognised by inspection body
Tobacco tea (except pure nicotine)	need recognised by inspection body
Herbal and biodynamic preparations	----
Release of predators of insect pests	need recognised by inspection body
Sterilised insect males (if not genetically modified)	need recognised by inspection body

TABLE 3: SUBSTANCES FOR ANIMAL PEST AND DISEASE CONTROL

(To be Developed)

TABLE 4: SUBSTANCES AND METHODS PERMITTED FOR PEST CONTROL IN STORAGE AND TRANSPORT UNITS.

Substance/physical method	Conditions of use
Physical barriers
Sound
Ultra-sound
Light
Ultra-violet light
Traps (pheromone traps and static bait traps)	Not in sealed containers
Controlled temperature
Controlled atmosphere (carbon dioxide, oxygen, nitrogen)
Diatomaceous earth

TABLE 5: INGREDIENTS OF NON AGRICULTURAL ORIGIN REFERRED TO IN SECTION 3 OF THESE GUIDELINES

A1. Food additives, including carriers

INS	Name	Specific conditions
170	Calcium carbonates
220	Sulphur dioxide	wine products
270	Lactic acid	concentrated fruit and vegetable juice and fermented vegetable products
290	Carbon dioxide
296	Malic acid
300	Ascorbic acid	if not available in natural form
306	Tocopherols, mixed natural concentrates	----
322	Lecithin	obtained without the use of bleaches and organic solvents
330	Citric acid	concentrated fruit and vegetable juice, jam and fermented vegetable products
331	Sodium citrates	meat products
332	Potassium citrates	meat products
333	Calcium citrates	meat products
335	Sodium tartrate	cakes/confectionary
336	Potassium tartrate	cereals/cakes/confectionary
341i	Mono calcium phosphate	only for raising flour
400	Alginic acid
401	Sodium alginate
402	Potassium alginate
406	Agar
407	Carageenan
410	Locust bean gum
412	Guar gum
413	Tragacanth gum
414	Arabic gum	Milk, fat and confectionary products
415	Xanthan gum	fat products, fruit and vegetables, cakes & biscuits, salads
416	Karaya gum
440	Pectins (unmodified)
500	Sodium carbonates	cakes & biscuits/confectionary
501	Potassium carbonates	cereals/cakes & biscuits/confectionary
503	Ammonium carbonates
504	Magnesium carbonates
508	Potassium chloride	frozen fruit and vegetables/canned fruit and vegetables, vegetable sauces/ketchup and mustard
509	Calcium chloride	milk products/fat products/fruit & vegetables/soy bean products
511	Magnesium chloride	soy bean products
516	Calcium sulphate	cakes & biscuits/soy bean products/bakers yeast Carrier
524	Sodium hydroxide	cereal products
938	Argon
941	Nitrogen
948	Oxygen

A2. Flavourings

Substances and products labelled as natural flavouring substances or natural flavouring preparations as defined in Codex Alimentarius 1A - 1995, Section 5.7

A3. Water and salts

Drinking water

Salts (with sodium chloride or potassium chloride as basic components generally used in food processing).

A4. Preparations of Microorganisms and Enzymes

(a) Any preparations of microorganisms and enzymes normally used in food processing, with the exception of microorganisms genetically modified or enzymes derived from genetic engineering;

A5. Minerals (including trace elements), vitamins, essential fatty and amino acids, and other nitrogen compounds. Only approved in so far as their use is legally required in the food products in which they are incorporated.

TABLE 6: PROCESSING AIDS WHICH MAY BE USED FOR THE PREPARATION OF PRODUCTS OF AGRICULTURAL ORIGIN REFERRED TO IN SECTION 3 OF THESE GUIDELINES

Name	Specific conditions
Water
Calcium chloride	coagulation agent
Calcium carbonate
Calcium hydroxide
Calcium sulphate	coagulation agent
Magnesium chloride (or nigari)	coagulation agent
Potassium carbonate	drying of grape raisins
Carbon dioxide
Nitrogen
Ethanol	solvent
Tannic acid	filtration aid
Egg white albumin
Casein
Gelatin
Isinglass
Vegetable oils	greasing or releasing agent
Silicon dioxide	as gel or colloidal solution
Activated carbon
Talc
Bentonite
Kaolin
Diatomaceous earth
Perlite
Hazelnut shells
Beeswax	releasing agent
Carnauba wax	releasing agent
Sulphuric acid	pH adjustment of extraction water in sugar production
Sodium hydroxide	pH adjustment in sugar production
Tartaric acid and salts
Sodium carbonate	sugar production
Diatomaceous earth
Preparations of bark components
Potassium hydroxide	pH adjustment for sugar processing
Citric Acid	pH adjustment

Preparations of microorganisms and enzymes:

Any preparations of microorganisms and enzymes normally used as processing aids in food processing, with the exception of genetically modified organisms and enzymes derived from genetically modified organisms.

Annex 3: Minimum inspection requirements and precautionary measures under the inspection or certification system

1. Inspection measures are necessary across the whole of the food chain to verify product labelled according to Section 3 of these guidelines conforms to internationally agreed practices. The official or officially recognised inspection/certification body and the competent authority should establish policies and procedures in accordance with these guidelines.

2. Access by the inspection body to all written and/or documentary records and to the establishment under the inspection scheme is essential. The operator under an inspection program should also give access to the competent or designated authority and provide any necessary information for third party audit purposes.

A. Production units

3. Production should take place in a unit where the land parcels, production areas and storage facilities are clearly separate from those of any other unit which does not produce according to these guidelines; preparation and/or packaging workshops may form part of the unit, where its activity is limited to preparation and packaging of its own agricultural produce.

4. When the inspection arrangements are first implemented, the operator and the official or officially recognised inspection/certification body should draw up and sign a document which includes:

- a full description of the unit and/or collection areas, showing the storage and production premises and land parcels and, where applicable, premises where certain preparation and/or packaging operations take place;

- and, in the case of collection of wild plants, the guarantees given by third parties, if appropriate, which the producer can provide to ensure that the provisions of Annex 1, para 10 are satisfied;

- all the practical measures to be taken at the level of the unit to ensure compliance with these guidelines;

- the date of the last application on the land parcels and/or collection areas concerned of products the use of which is not compatible with Section 4 of these guidelines;

- an undertaking by the operator to carry out operations in accordance with Sections 3 and 4 and to accept, in event of infringements, implementation of the measures as referred to in Section 6, paragraph 9 of these guidelines.

6. Written and/or documentary accounts should be kept which enable the official or officially recognised inspection/certification body to trace the origin, nature and quantities of all raw materials bought, and the use of such materials; in addition, written and/or documentary accounts should be kept of the nature, quantities and consignees of all agricultural products sold. Quantities sold directly to the final consumer should preferably be accounted for on a daily basis.

7. Storage, on the unit, of input substances, other than those whose use is compatible with paragraph 4.1(b) of these guidelines is prohibited.

8. Apart from unannounced inspection visits, the official or officially recognised inspection/certification body should make a full physical inspection, at least once a year, of the unit. Samples for testing of products not listed in these guidelines may be taken where their use is suspected. An inspection report should be drawn up after each visit.

9. The operator should give the inspection/certification body, for inspection purposes, access to the storage and production premises and to the parcels of land, as well as to the accounts and relevant supporting documents. The operator should also provide the inspection body with any information deemed necessary for the purposes of the inspection.

10. Products referred to in Section 1 of these guidelines which are not in their packaging for the end consumer should be transported in a manner which would prevent contamination or substitution of the content with substances or product not compatible with these guidelines and provide the following information, without prejudice to any other indications required by law:

- the name and address of the person responsible for the production or preparation of the product;

- the name of the product; and

- that the product is of organic status

[The official or officially recognised inspection/certification body may grant a derogation for a period determined by the inspection/certification body or the competent authority, subject to supplementary inspection requirements imposed by the inspection/certification body.

OR

The official or officially recognised inspection/certification body may grant a derogation for a period in particular cases such as perennial crop production, subject to the supplementary inspection requirements imposed by the inspection/certification body.]

B. Preparation and packaging units

1. When the inspection arrangements are first implemented, the producer and/or operatorand [inspection body] should draw up:

- a full description of the unit, showing the facilities used for the, preparation, packaging and storage of agricultural products before and after the operations concerning them;

- all the practical measures to be taken at the level of the unit to ensure compliance with these guidelines.

In addition, the report should include an undertaking by the operator to perform the operations in such a way as to comply with Section 4 of these guidelines and to accept, in the event of infringements, the implementation of measures as referred to in paragraph 6.9 of these guidelines.

2. Written accounts should be kept enabling the inspection/certification body to trace:

- the origin, nature and quantities of agricultural products as referred to in Section 1 of these guidelines which have been delivered to the unit;

- the nature, quantities and consignees of products as referred to in Section 1 of these guidelines which have left the unit;

- any other information such as the origin, nature and quantities of ingredients, additives and manufacturing aids delivered to the unit and the composition of processed products, that is required by the inspection/certification body for the purposes of proper inspection of the operations.

- the unit should have separate areas within the premises for the storage of products as referred to in Section 1 of these guidelines, before and after the operations;

- operations should be carried out continuously until the complete run has been dealt with, separated by place or time from similar operations performed on products not covered by Section 1 of these guidelines;

- if such operations are not carried out frequently, they should be announced in advance, with a deadline agreed on with the inspection/certification body;

- every measure should be taken to ensure identification of lots and to avoid mixtures with products not obtained in accordance with the requirements of these guidelines.

5. The operator should give the official or officially recognised inspection/certification body, for inspection purposes, access to the unit and to written accounts and relevant supporting documents. The operator should also provide the inspection body with any information necessary for the purposes of inspection.

6. The requirements in respect to the transport as laid down in paragraph A.11of this Annex are applicable.

APPENDIX IV - Proposed Draft Amendments to Codex General Standard for the Labelling of Prepackaged Foods[27] (at Step 5 of the Procedure)

Section 4.2.1.3

Where an ingredient is itself the product of two or more ingredients, such a compound ingredient may be declared, as such, in the list of ingredients, provided that it is immediately accompanied by a list, in brackets, of its ingredients in descending order of proportion (m/m). Where a compound ingredient (for which a name has been established in a Codex standard or in national legislation) constitutes less than [5%] of the food, the ingredients, other than food additives which serve a technological function in the finished product and ingredients known to cause allergic or intolerance reactions, need not be declared.

The following foods and ingredients are known to cause hypersensitivity and shall always be declared as such:

Cereals containing gluten; i.e., wheat, rye, barley, oats, spelt or their hybridized strains and products of these;

Crustacea and products of these;

Eggs and egg products;

Fish and fish products;

Peanuts, soybeans and products of these;

Milk and milk products (lactose included);

Tree nuts and nut products; and

Sulphite in concentrations of 10 mg/kg or more.

Except for those ingredients listed in section 4.2.1.3, and unless a general class name would be more informative, the following class names may be used......... (remainder of section as is)

A food additive carried over into foods at a level less than that required to achieve a technological function, and processing aids, are exempted from declaration in the list of ingredients. The exemption does not apply to food additives and processing aids listed in section 4.2.1.3.

APPENDIX V - Proposed Draft Amendment to the General Standard for the Labelling of Prepackaged Foods (At Step 3 of the Accelerated Procedure)

Section 4.2 List of Ingredients

4.2.2.1 The following class names may be used for the ingredients falling within these classes:

Milk protein products: products with at least 35% and less than 50% of milk protein(s) (m/m in dry matter) not being a traditional milk product such as skim milk powder or whey protein

Milk Protein: products with at least 50% of milk protein (m/m in dry matter)

APPENDIX VI - Proposed Draft Recommendations for the Labelling of Food Obtained through Biotechnology (Proposed Draft Amendment to the General Standard for the Labelling of Prepackaged Foods) (At Step 3 of the Procedure)

Background

1. Following earlier consideration of issues related to biotechnology, the 21st Session of the Commission agreed that work on the safety, labelling and nutrition aspects of biotechnology, being undertaken by relevant Committees, should be coordinated by the Executive Committee of the Codex Alimentarius Commission in the framework of a project plan. Support was also expressed for holding a second Joint FAO/WHO Consultation on safety of food produced by biotechnology (ALINORM 95/37, para.10).

2. The 23rd Session of the Codex Committee on Food Labelling (CCFL) considered a discussion paper prepared by the United States on labelling aspects of biotechnology and identified a number of issues: the relation of genetic engineering to conventional breeding techniques; scientific safety evaluation of substances produced through recombinant DNA techniques; the use of marker genes; allergenicity and ethical considerations (ALINORM 95/22, paras. 113-119). Further comments were requested on issues associated with biotechnology and considered by the Committee's 24th Session. It was agreed that, based on the advice of the Executive Committee, the Secretariat should initiate the preparation of such guidelines, taking into account the findings of the Expert Consultation (ALINORM 97/22, para. 45).

3. The 42nd session of the Executive Committee stressed that the four Statements of Principle concerning the Role of Science adopted by the Commission should be closely adhered to. It noted the opinion that, while consumers may claim the right to know whether foods had been produced by biotechnology, this right was ill-defined and variable and in this respect could not be used by Codex as the primary basis of decision-making on appropriate labelling. It highlighted the elements to be taken into account when considering the labelling of foods in relation to production processes. Foremost among these was the protection of consumers' health from any risks introduced by the production process, followed by nutritional implications resulting from changes to the composition of the food, any significant technological changes in the properties of the food itself, and the prevention of deceptive trade practices. To a considerable extent such matters would have to be decided on a case-by-case basis. The Executive Committee noted that the possibility of voluntary labelling always existed.

4. The Executive Committee agreed that a paper containing proposed draft guidelines or other appropriate advice should be prepared on this basis for consideration by the CCFL and recommended that the conclusions of the Joint FAO/WHO Expert Consultation on Food Safety and Biotechnology should be taken into account in the preparation of the paper (ALINORM 97/3, para. 29-30).

Scope of the recommendations

5. Although the CCFL is responsible only for labelling aspects of biotechnology, these should not be considered separately but in the wider context of ensuring food safety and preventing deceptive practices. It is also necessary to determine the issues related to biotechnology which can be addressed in the framework of Codex, as part of the Project Plan, and those which are outside its mandate.

6. A number of issues raised by the use of biotechnology cannot be addressed in the framework of Codex as they are not related to the food itself, but to the process or other factors which have no bearing on the safety and quality of the product as consumed. In particular, environmental aspects of the release of genetically engineered products may be legitimate consumer concerns but they should be addressed by competent organizations dealing with the protection of the environment at the national and international level. Concerns which are not related to the properties of the food are sometimes put forward as justifying systematic labelling of all foods produced through biotechnology, whether or not they differ from conventional foods. Such questions as the production of pharmaceuticals through genetically modified organisms or the use of marker genes were also taken into account by the Expert Consultation, as indicated below. It is therefore necessary to focus on the questions which are within the mandate of the CCFL, essentially labelling issues related to the characteristics of the food itself.

7. As regards the form in which recommendations should be made, the CCFL's mandate is limited to questions specifically related to labelling. It does not include establishing comprehensive recommendations concerning the production processes related to biotechnology, especially as this essentially involves considerations of food safety for which other Committees or Expert Groups are competent, and the Expert Consultation has already made specific recommendations in this area. Guidelines have been prepared or are under development by CCFL in areas where food safety considerations are not essential, such as organic agriculture or the use of the term "halal". Such matters strengthen the role of labelling as a means to ensure fair practices in food trade. In such cases, the Committee took the responsibility to formulate requirements concerning the production process itself, as no other Codex Committee was competent in such matters, and as it was necessary in order to clarify labelling issues. However, in the case of biotechnology, as the Committee is not responsible for food safety aspects, which are addressed elsewhere, it should focus only on the aspects related to labelling.

8. The recommendations put forward by the CCFL would therefore most adequately take the form of an amendment to the General Standard for the Labelling of Prepackaged Foods. This approach was taken concerning irradiation and is currently followed as regards foods which can cause hypersensitivity. This would also make it clear that labelling requirements related to biotechnology are set in the overall context of the General Standard, and the general objectives of providing clear information to the consumer and preventing misleading description or presentation of pre-packaged food.

9. Section 4.1.2 of the General Standard requires the identification of production processes when it is necessary to identify the nature or type of the food (dried, concentrated, etc.). This relates to the treatment undergone by the food itself, but Codex provisions do not go into the production processes of raw materials at the level of agriculture or the mode of selection of plant or animal species. Only in the case of organic agriculture did the CCFL consider means of production because a specific claim was made concerning the type of agriculture and had to be defined. However, unless such no claim is made, labelling requirements apply only to the nature of the food and not to the agricultural practices or selection processes. An indication relating to the selection and/or production process, as in the case of biotechnology, would go beyond the current area covered by labelling provisions, and this raises an issue of principle concerning the competence of the CCFL and Codex in this area.

10. Such a requirement should be clearly justified in the light of food safety concerns and the prevention of deceptive practices, as all foods put on the market should be clearly identified regarding their characteristics or composition. Any food obtained though biotechnology differing substantively from the corresponding food should be clearly identified as to its specific characteristics, and any new food (with no existing equivalent) should be described. This is a general requirement which should also apply to any new food put on the market, irrespective of the production process. If the character of a food has been modified in any substantive way from the conventional food which is currently used by consumers, they should be informed of the nature of the changes.

11. The rationale for requiring additional information beyond what is usually covered by Codex is not the nature of the process, but the fact that the essential characteristics of the food have been modified. In order to be consistent with general Codex labelling policy, information on the process should apply only in relation to information on the product itself.

Joint FAO/WHO Expert Consultation on Biotechnology and Food Safety[28]

12. As a number of consumer concerns in relation to biotechnology are linked to the safety of what may appear a new type of food, an overview of the conclusions and recommendations of the Consultation would be useful to set the debate on labelling in its general context and facilitate the distinction between food safety issues and specific labelling issues.

General food safety issues

13. The Expert Consultation (30 September - 4 October 1996) addressed the evaluation of the safety, for the purposes of consumption, of all food and food components produced using techniques involving biotechnology, whether plant, animal or microbial in origin. It emphasized the first recommendation of the 1990 Consultation[29], that comprehensive and well-enforced food regulations are important in protecting consumer health, and that all national governments should ensure that such regulations keep pace with developing technology. This general recommendation should be supported by concerned Codex Committees dealing with different aspects of biotechnology.

14. The Consultation recommended that safety assessment based on the concept of substantial equivalence, as described in the report, be applied in establishing the safety of foods and food components derived from genetically modified organisms. It made a number of recommendations on how to determine substantial equivalence and agreed on the following general conclusions:

• When substantial equivalence is established for an organism or food product, it is regarded to be as safe as its conventional counterpart and no further safety consideration is needed.
• When substantial equivalence apart from certain defined differences is established, further safety assessment should focus on those defined differences
• When substantial equivalence cannot be established, it does not necessarily mean that the product is unsafe.

15. The Consultation advised designing any testing program on a case-by-case basis taking into account the reference characteristics of the food or food component. Human nutritional studies may be needed, especially when the new food is intended to replace a significant part of the diet.

Allergenicity

16. The Consultation considered the specific issues related to allergenicity in the case of biotechnology and made recommendations for the assessment of potential allergens, including a number of criteria to be applied in identifying potential allergenicity. It proposed that foods which would pose a health risk should not be released. It recommended that foods that fail to elicit positive results in in vitro or in vivo tests should be treated like any other foods in regard to allergenicity. The recommendations made by the CCFL concerning the labelling of potential allergens would therefore apply to foods obtained through biotechnology as to conventional foods.

17. As regards the possibility of transfer of allergenic properties to foods which normally are not allergenic, the Consultation made the following recommendations:

• The transfer from commonly allergenic foods should be discouraged unless it can be documented that the gene transferred does not code for an allergen.
• Foods which contain an allergen transferred from the organism which provided the DNA should not be considered for market approval unless they can be clearly identified in the marketplace and this identity would not be lost during distribution or processing. Labelling approaches may not be practical in these situations, and particular problems for consumers who cannot read, or who may not be provided with labels. Foods which are not presented on the market in a pre-packaged form and generally not labelled should be taken into account.

Other aspects

18. The Consultation also considered aspects which are not directly related to food safety but to public health issues. These are mentioned briefly as being of interest to the Committee in view of consumer concerns in those areas and to place labelling issues in a general perspective. It should also be clear that such issues are not within the mandate of Codex and cannot be addressed by the CCFL or any other committee, especially as they were not even within the competence of the Consultation on food safety.

19. As regards food organisms expressing pharmaceuticals or chemicals, the Consultation recognised that, generally, genetically-modified organisms (GMOs) would not be used as food without prior removal of the pharmaceutical or industrial chemical. When the GMO or its products were used as food, the concept of substantial equivalence could be applied for safety assessment.

20. In addition to food safety concerns, the Consultation recognised that genetic modification to produce pharmaceuticals may raise ethical and control issues that were outside its remit because the issues were unrelated to food safety and recommended that these be brought to the attention of FAO and WHO.

21. The Consultation considered gene transfer from GMOs and as likelihood of transfer from a genetically modified plant to a micro-organism in the gastro-intestinal tract is remote but cannot be entirely ruled out, the Consultation recommended that FAO/WHO convene an expert consultation to address whether there are conditions or circumstances in which antibiotic-resistance marker gene(s) should not be used in genetically-modified plants intended for commercial use and, if so, to define those conditions/circumstances.

Proposed amendments to the General Standard for the Labelling of Prepackaged Foods

22. Any confusion between safety and labelling issues should be avoided and in particular, it should be clear that labelling is not intended to replace safety evaluation. It is sometimes proposed to label all foods produced through biotechnology as some of them might not be safe. However, the essential principle of any food legislation is to ensure that foods should not be available if they are not safe for consumption, whether conventional or produced through biotechnology. Labelling should provide the consumer with information on precautions for use if necessary, but the inherent safety of the product is a pre-requisite in any case.

23. Under the circumstances, the risk posed by transferred allergens can be addressed as a food safety issue or as a labelling issue. The Committee is invited to consider the opportunity of encouraging national authorities to prevent the approval of such foods in view of the fact that labelling in itself cannot entirely solve the problems for some sections of the population. However, the CCFL is currently considering recommendations for the labelling of foods that can cause hypersensitivity and amendments to the General Standard, and may consider the alternative option of specific requirements in such cases. Section 4.2.2 could therefore be modified to require labelling of foods obtained through biotechnology which contain the gene of a known potential allergen not present in the corresponding food.

24. In view of the above information, it appears that recommendations concerning the labelling of foods produced through biotechnology should focus on the areas which are within the mandate of Codex and of the CCFL, and that is relating to the food itself, its safety, characteristics, nutritional composition or intended use, in order to provide clear information to the consumer for any new product obtained through biotechnology presenting specific characteristics not found in conventional foods. Reference to a particular food manufacturing or production process is not usual in Codex and could be relevant in the perspective of Codex objectives only if it is clearly linked to the food itself. Similarly, the General Standard for the Labelling of Pre-packaged Foods (Section 4.2.2.2) addresses the question of labelling of foods which may pose specific religious or ethical concerns by requiring the declaration of specific food ingredients. It is proposed that the food components derived by biotechnology from these same sources also be declared.

25. Recommendations relating to allergens should be considered in conjunction with the specific discussion on this subject, and the amendment of the General Standard, under Agenda Item 6.

Definition

26. The 1990 Consultation defined biotechnology as "the integration of natural sciences and engineering sciences in order to achieve the application of organisms, cells, parts thereof and molecular analogues for products and services" This was a general definition and reflected the scope of the first consultation. The 1996 Consultation referred to this definition and agreed to focus on the safety assessment of "foods and food components which have been produced by techniques that change the heritable traits of an organism, such as recombinant DNA (rDNA) technology". Following earlier discussions held at the CCFL, it appears that where labelling and consumer information are concerned, the major issues are related to genetically modified organisms, while biotechnology may cover a wide range of processes. It was also suggested that a distinction should be made between genetic engineering and other types of biotechnology. In order to avoid any confusion, it is therefore proposed to give a more detailed definition for the purposes of labelling recommendations, on the basis of the current EC definition.

27. The following amendments to the General Standard for the Labelling of Prepackaged Foods are therefore proposed as a basis for discussion and for consideration by the Committee:

Proposed Draft Recommendations for the Labelling of Foods Obtained through Biotechnology (Proposed Draft Amendment to the General Standard for the Labelling of Prepackaged Foods) (At Step 3 of the Procedure)

Section 2. Definition of Terms

Add at the end of the Section:

Products obtained through biotechnology

For the purpose of the General Standard, "products obtained through biotechnology" are foods composed of or containing genetically modified organisms, defined as organisms whose genetic material has been altered in a way which does not occur naturally through multiplication and/or natural recombination.

Genetic modification techniques include:

• recombinant DNA techniques which use vector systems
• techniques involving the direct introduction into the organism of hereditary materials prepared outside the organism including micro-injection, macro-injection and micro-encapsulation
• cell fusion or hybridization techniques in which living cells with new combinations of heritable genetic material are formed through the fusion of two or more cells by means of methods which do not occur naturally

Section 5. Additional Mandatory Requirements

Foods obtained through biotechnology

When a food or food ingredient obtained through biotechnology, as defined in Section 2, is no longer substantially equivalent to the corresponding existing food or food ingredient as regards

• composition
• nutritional value
• intended use

the characteristics which make it different from the reference food should be clearly identified in the labelling. In particular, the following requirements apply:

• if the nutrient content is significantly modified, [relevant/comprehensive] nutrient declaration should be provided in conformity with the Guidelines for Nutrition Labelling.
• if the mode of preparation is significantly different from that for the equivalent food, clear instructions for use should be provided.

When a food produced by biotechnology is not substantially equivalent to any existing food in the food supply and no conventional comparator exists, the labelling shall indicate clearly the nature of the product, its nutritional composition, its intended use, [the method by which it was obtained] and any other essential characteristic necessary to provide a clear description of the product.

Substantial equivalence is established by a demonstration that the characteristics assessed for the genetically modified organism, or the specific food derived therefrom, are equivalent to the same characteristics of the conventional comparator (conventional foods or food components already available in the food supply), within the natural variation for such characteristics, based upon appropriate analysis of data.[30]

In addition, the presence in a food obtained through biotechnology of material from the sources referred to in Section 4.2.2.2 which is not present in an existing equivalent foodstuff shall always be declared.

Recommendations concerning allergens

Two possible approaches are proposed:

[In view of the recommendations of the Consultation, it is not proposed at this stage to establish labelling requirements for material which is not present in an existing equivalent foodstuff and which may have implications for the health of certain sections of the population (especially allergens) as the preferred approach would be to discourage the marketing of such products.]

OR

[Section 4.2.2

The presence in any food or food ingredients obtained through biotechnology of an allergen transferred from any of the products listed in Section 4.2.1.3[31], shall be declared.]

APPENDIX VII - Proposed Draft Recommendations for the Use of Health Claims[32] (At Step 3 of the Procedure)

2.2 [Health claim means any representation that states, suggests or implies that a relationship exists between a food or a nutrient or other substance contained in a food and a disease or health-related condition.]

(Examples:

A. Health-related effects on the body attributed to directly to a food or nutrient or substance

"X fish oil lowers serum triglycerides and increases clotting times."

"X bran lowers blood cholesterol levels."

"X vegetable oil is low in saturated fat and will help reduce blood cholesterol levels".

"Contains soluble fibre that lowers blood cholesterol levels."

"Contains sorbitol. Polyols are more slowly absorbed than sugars and decrease the insulin response."

"X contains soluble fibre which reduces risk of heart disease."

"X is low in saturated fat which reduces risk of heart disease."

"A low fat diet will reduce risk of cancer. X is a low fat food."

"Saturated fat raises blood cholesterol levels. A diet low in saturated fat will reduce blood cholesterol levels and reduce risk of cardiovascular disease. X is low in saturated fat."

7. HEALTH CLAIMS

7.1 Without prejudice to Section 8, a health claim that a food or nutrient or substance contained in a food has an effect on an adverse health-related condition in the body should not be permitted.

7.2 A claim that the consumption or reduced consumption of a food, nutrient or substance contained in a food, as part of a total dietary pattern, may have an effect on a [disease] or health-related condition [should/should not] be permitted subject to the following conditions:

7.2.1 There is scientific consensus supported by the competent authority that a relationship exists between the food, nutrient or substance and the disease or adverse health-related condition;

7.2.2 The wording of the claim is within the context of a total dietary pattern;

7.2.3 "The food for which the claim is made should be:

(i) a significant source of the nutrient or substance in the case where increased consumption is recommended; or,

(ii) "low" in or "free" of the nutrient or substance in the case where reduced consumption is recommended."

7.2.5 [The claim should not be made it the consumption of the food would result in the intake of a nutrient or substance in an amount that would increase the risk of a disease or health-related condition.]