WORLD TRADE  
ORGANIZATION   
G/SPS/N/CAN/646 
4 January 2013  
 (13-0023) 
Committee on Sanitary and Phytosanitary Measures Original:   English/ 
 French 
 
 
 
NOTIFICATION 
 
1. Notifying Member:  CANADA 
If applicable, name of local government involved:    
2. Agency responsible:  Health Canada 
3. Products covered (provide tariff item numbe r(s) as specified in national schedules 
deposited with the WTO;  ICS numbers should be provided in addition, where 
applicable):  Amylase produced by Bacillus licheniformis  JS1252 in bread, flour, whole 
wheat flour and unstandardized bakery  products (ICS Codes:  67.060, 67.220) 
4. Regions or countries likely to be affected, to the extent relevant or practicable: 
[X] All trading partners   
[ ] Specific regions or countries:    
5. Title of the notified document:  Notice of Modification to the List of Permitted Food 
Enzymes  to Enable the Use of Amylase Produced by Bacillus licheniformis  JS1252 in 
Bread, Flour, Whole Wheat Flour and Unsta ndardized Bakery Pr oducts - Reference 
Number NOM/ADM-0003  Language(s):  English and French  Number of pages:  4 and 4
6. Description of content:  This document provides inform ation on Health Canada's 
modification to the List of Permitted Food Enzymes  to enable the addition of amylase 
produced by Bacillus licheniformis  JS1252 in bread, flour, whole wheat flour and 
unstandardized bakery products. 
Health Canada's Food Directorate has recently  completed a detailed safety assessment of a 
food additive submission seeking approval to add amylase produced by Bacillus 
licheniformis  JS1252 in bread, flour, whole wheat flour and unstandardized bakery 
products. 
Amylase produced by B. licheniformis  JS1252 is a variant of amylase produced by 
B. licheniformis  MDT06-228, an enzyme that is curren tly permitted for use in Canada in 
bread and unstandardized bakery products. 
Since no safety concerns have been raised through this assessment, the department has 
therefore enabled the use of amylase produced by B. licheniformis  JS1252 as described in 
the notice of modification.  
Health Canada's Food Directorate is committed to reviewing any new scientific information 
on the safety in use of any food additive, including amylase produced by B. licheniformis  
JS1252. G/SPS/N/CAN/646 
Page 2  
 
  7. Objective and rationale:  [X] food safety, [ ] animal health, [ ] plant protection, 
[ ] protect humans from animal/plant pest or disease, [ ] protect territory from other 
damage from pests.    
8. Is there a relevant international stan dard?  If so, identify the standard:  
[X] Codex Alimentarius Commission (e.g.  title or serial number of Codex standard 
or related text)  
 Several alpha-amylases, including alpha-amylase from B. licheniformis , are listed 
in Table Three of the Codex General Standard for Food Additives (GSFA). 
Additives listed in Table Three may be used  in foods in general, unless otherwise 
specified, in accordance with GMP.  This  standard provides for the use of alpha-
amylase in bread, bakery products and flour prepared from common wheat (Triticum aestivum  L.).  However, the Codex Standard for Durum Wheat Semolina 
and Durum Wheat Flour (CODEX STAN 178-19 91) does not permit the use of any 
additives in these types of flour. 
[ ] World Organization for Animal Health (OIE) (e.g. Terrestrial or Aquatic 
Animal Health Code, chapter number)    
[ ] International Plant Protection Convention (e.g. ISPM number)    
[ ] None Does this proposed regulation conform to the relevant international standard?   
 [X] Yes   [ ] No 
 If no, describe, whenever possible, how and why it deviates from the 
international standard:    
9. Other relevant documents and language(s) in which these are available:  Health 
Canada's Food and Nutrition - "Public Invol vement and Partners hips" Website, posted 
19 December 2012 (available in English and French):  http://www.hc-sc.gc.ca/fn-a n/consult/index-eng.php  (English) 
http://www.hc-sc.gc.ca/fn-an/consult/index-fra.php  (French)   
10. Proposed date of adoption (dd/mm/yy) :  The food additive uses noted in this document, 
come into force the day on which the modifications are made to the List of Permitted Food 
Enzymes  http://hc-sc.gc.ca/fn-an/securit/addit/list/5-enzymes-eng.php .  The uses noted in 
this document are an extension of use of a food  additive that is currently permitted for use 
in Canada. 
Proposed date of publication (dd/mm/yy) :    
11. Proposed date of entry into force:  [ ] Six months from date of publication , and/or  
(dd/mm/yy) :  The proposed food additive use will be le gally enabled once it is published in 
Health Canada's List of Permitted Food Enzymes  "http://hc-sc.gc.ca/fn-
an/securit/addit/list/5-enzymes-eng.php ". 
[ ] Trade facilitating measure    G/SPS/N/CAN/646 
 Page 3 
 
 
  12. Final date for comments:  [ ] Sixty days from the date of circulation of the notification 
and/or (dd/mm/yy) :  4 March 2013 
Agency or authority designated to handl e comments:  [ ] National Notification 
Authority, [X] National Enquiry Point.  Address, fax number and e-mail address (if 
available) of other body:    
13. Texts available from:  [ ] National Notification  Authority, [X] National Enquiry Point.  
Address, fax number and e-mail address (if available) of other body:    
The electronic version of:  "Notice of Modification to the List of Permitted Food Enzymes  
to Enable the Use of Amylase Produced by Bacillus licheniformis  JS1252 in Bread, Flour, 
Whole Wheat Flour and Unstandardized Bakery Products - Reference Number 
NOM/ADM-0003" can be downloaded at:  
http://www.hc-sc.gc.ca/fn-an/consult/nom -adm-0003/document-consultation-eng.php  
(English)   
http://www.hc-sc.gc.ca/fn-an/consult/nom -adm-0003/document-consultation-fra.php  
(French)