日本食品添加剂法规(1)

SpecificationsandStandardsforFoods,FoodAdditives,etc.UnderTheFoodSanitationLaw(ABSTRACTS)April2004CONTENTSCONTENTSCONTENTSCONTENTSI.FOODI.FOODI.FOODI.FOODl.GeneralandIndividualStandardsofFood12.MaximumResidueLimitsforVeterinaryDrugsinFood163.MaximumResidueLimitsforAgriculturalChemicals(Pesticides),etc.inFood214.ProvisionalRegulatoryLimitationsofContaminantsinFood1255.LimitDatingofConsumptionofFoods127II.MILKANDMILKPRODUCTSII.MILKANDMILKPRODUCTSII.MILKANDMILKPRODUCTSII.MILKANDMILKPRODUCTSl.MilkUsedasIngredients,DrinkingMilkandMilkDrinks1282.MilkProducts1323.FermentedMilkandFermentedMilkDrinks1364.ProductsStorableatNormalTemperature137III.FOODADDITlVESIII.FOODADDITlVESIII.FOODADDITlVESIII.FOODADDITlVESl.DesignatedFoodAdditives1382.StandardsofManufactureofFoodAdditives1443.GeneralStandardsforUseofFoodAdditives1464.FoodAdditiveswithStandardsofUse1475.FoodAdditiveswithNoStandardofUse2066.ExistingFoodAdditives2127.OriginofNaturalFlavoringAgents2278.SubstancesGenerallyProvidedasFoodandUsedAlsoasFoodAdditives2339.LabelingofFoodAdditivesContainedinFood234IV.APPARATUSANDCONTAINER-PACKAGESIV.APPARATUSANDCONTAINER-PACKAGESIV.APPARATUSANDCONTAINER-PACKAGESIV.APPARATUSANDCONTAINER-PACKAGES236V.TOYSV.TOYSV.TOYSV.TOYS250VI.DETERGENTSVI.DETERGENTSVI.DETERGENTSVI.DETERGENTS252ThefollowingisbasicallyanEnglishtranslationofJapanesedocumentsnamedSpecificationsandStandardsofFoods,FoodAdditives,etc.(Abstract)publishedbytheFoodHygienicSocietyofJapan.Updatedinformationandpartialmodificationareincludedinaccordancewithamendmentstorelatedregulations,etc.thathavebeenpublisheduptoJanuary,2004.I.FOODI.FOODI.FOODI.FOODl.GeneralandIndividualStandardsofFoodl.GeneralandIndividualStandardsofFoodl.GeneralandIndividualStandardsofFoodl.GeneralandIndividualStandardsofFood*SeethePartI.2,Maximumresiduelimitsforveterinarydrugsinfoodofanimalorigin(page16).Foodingeneral・Foodshallnotbeirradiatedwithradiation(asdefinedundertheArticle3,item5oftheAtomicEnergyFundamentalLaw),providedthatthisdoesnotapplytocases,duringmanufacturingprocessesorprocessingprocessesoffood,ofirradiationforthecontrolofthosemanufacturingprocessesorprocessingprocesses,wherethedoseabsorbedinthefoodisnotgreaterthan0.10gray,andtocasesspecificallyprescribedintherespectiveprovisionsoffoods.・Whenmanufacturingfoodusingrawmilkorrawgoat'smilk,therawmilkorrawgoat'smilkshall,duringthemanufacturingprocessofthesaidfood,bethermallypasteurizedat63℃for30minutesbyholderpasteurizationorthermallypasteurizedbyanequivalentormoreStandardsofmanufacture,processing,andpreparation・Foodshallnotcontainantibiotics.Providedthatthesamedoesnotapplyto(1)thefoodscomplyingwiththespecificationsofcompositionestablishedforvariousfoodsandmilk*,and(2)foodmanufacturedorprocessedfromthefoodsmentionedin(1)asitsrawmaterials.・Meat,poultryeggs,andfishandshellfishshallnotcontainsyntheticchemicalantibacterialsubstances.Providedthatthisdoesnotapplyto(1)foodscontainingfoodadditivesdesignatedunderArticle6oftheLaw,(2)foodscomplyingwiththespecificationsofcompositionestablishedforvariousfoods,and(3)foodmanufacturedorprocessedfromthefoodsmentionedin(2)asitsrawmaterials.・IncasefoodisapartofanorganismobtainedbyrecombinantDNAtechniques,orcontainsapartoftheorganismconcerned,theorganismconcernedshallbeofficiallyannouncedtohavepassedthesafetyevaluationproceduresestablishedbytheMinisterofHealth,LabourandWelfare.・IncasefoodisasubstancemanufacturedbyuseofmicroorganismobtainedbyrecombinantDNAtechniques,orcontainsthesubstanceconcerned,thesubstanceconcernedshallbeofficiallyannouncedtohavepassedthesafetyevaluationproceduresestablishedbytheMinisterofHealth,LabourandWelfare.・FoodsforSpecifiedHealthUsesprescribedinArticle5Paragraph1ofEnforcementRegulationsoftheLawshallhavepassedthesafetyevaluationproceduresestablishedbytheMinisterofHealth,LabourandWelfare.RemarksSpecificationsandStandardsClassificationSpecificationsofcomposition-1-(Continued)effectivemethod.Milktobeaddedtofoodortobeusedinthepreparationoffoodshallbecow'smilk,specialcow'smilk,pasteurizedgoat'smilk,partlyskimmedmilk,skimmedmilk,orprocessedmilk.・Whenmanufacturing,processing,orpreparingfoodusingblood,bloodcell,orbloodplasma(limitedtothatofdomesticanimals),theblood,bloodcell,orbloodplasmashall,duringthemanufacturing,processing,orpreparingthesaidfood,bethermallypasteurizedat63℃for30minutesorthermallypasteurizedbyanequivalentormoreeffectivemethod.・Poultryeggswithshellsusedformanufacturing,processing,orpreparingfoodshallnotbeeggsforbiddentoofferforhumanconsumption.Whenmanufacturing,processing,orpreparingfoodbyuseofpoultryeggs,pasteurizationbyheatingat70℃orhigherfor1minuteorbyotherheatingmethodhavingnolesseffectshallberequested.However,thisdoesnotapplytothecaseswhennormaleggsofwithinbest-before-dateareused.・Whenpreparingfishandshellfishforrawconsumption,thefishandshellfishshallbesufficientlywashedwithpotablewater(refertheprovisionsofStandardsofmanufactureofSoftDrinks)toremovethosewhichmightcontaminatetheproduct.・IncasefoodismanufacturedbyuseofmicroorganismobtainedbyrecombinantDNAtechnics,itshallbe