5. Glossary
Power supply
Ability of a material to come into contact with a food without releasing constituents in a quantity likely to :
present a danger to human health;
or lead to an unacceptable change in the composition of the food;
or alter their organoleptic characteristics (principle of food safety or inertia).
Packaging
Packaging is defined as any object made of materials of any kind, intended for :
contain and protect goods ranging from raw materials to finished products;
enable them to be handled and transported from the producer to the consumer or user;
ensure their presentation...
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Standards and norms
- Norme Internationale pour les Mesures Phytosanitaires N° 15 - NIMP 15 - 2003
- Cork stopper – Determination of releasable 2,4,6-trichloroanisole (TCA). - ISO 20752 - 2007
- Microbiology of food and animal feeding stuffs – Horizontal methods for sampling techniques from surfaces using contact plates and swabs. Geneva, Switzerland. - ISO/FDIS 18593 - 2018
Regulations
REGULATION (EC) No 1935/2004 of October 27, 2004, relating to materials and articles intended to come into contact with foodstuffs and repealing Directives 80/590/EEC and 89/109/EEC
REGULATION (EC) No 2023/2006 of December 22, 2006, on good manufacturing practice for materials and articles intended to come into contact with foodstuffs
DECREE no. 2008-1469 of December 30, 2008...
Directory
Organizations – Federations – Associations (non-exhaustive list)
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SIEL – Syndicat national des Industries de l'Emballage Léger en Bois
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ADEME – French Environment and Energy Management Agency
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