Tentative Translation

JAS0014

JAPANESE AGRICULTURAL
STANDARD

Production process management for non-gluten rice flour

Date of Establishment: 2020-10-30

Ministry of Agriculture, Forestry and Fisheries

0014：2020

Precautions for using English version of JAS
This English translation has been made by the drafting party etc., based on the original text (Japanese version), and has
been posted on the website of the Food and Agricultural Materials Inspection Center (FAMIC), Incorporated
Administrative Agency, with permission of the publisher of the original text (Ministry of Agriculture, Forestry andFisheries).
The translation is made in consideration of technical contents, but it is aimed to provide information when using JAS
original text, and is not recognized as having the same effects as the original text.
If there is any doubt in the translation, please follow the original.
FAMIC is not responsible for inconvenience by using only the translation.
Food and Agricultural Materials Inspection Center, Incorporated Administrative Agency(2)

0014：2020

Contents

Page

1

Scope .............................................................................................................................................................................. 1

2

Normative references ............................................................................................................................................ 1

3Terms and definitions............................................................................................................................................ 1

4

Facility requirements............................................................................................................................................. 1

4.1

Facilities ....................................................................................................................................................................... 1

4.2

Equipment and apparatus ................................................................................................................................... 1

5

Management requirements ................................................................................................................................ 2

5.1

General.......................................................................................................................................................................... 2

5.2

Control of raw material rice and materials.................................................................................................. 2

5.3

Control of Shipment ................................................................................................................................................ 2

5.4

Worker management ........................................................................................................................................... 3

Annex A (informative) Test method for Gluten ......................................................................................................... 4(3)0014：2020

Foreword
This Japanese Agricultural Standard has been established by the Minister of Agriculture, Forestry andFisheries through deliberations at the Council for the Japanese Agricultural Standards as the result ofproposal for establishment of Japanese Agricultural Standard submitted by the Japan Rice Flour Association withthe original bill being attached, based on the provision of Article 4, paragraph (1) of the Act on Japanese

Agricultural Standards.
Attention is drawn to the possibility that some parts of this Standard may conflict with patent rights,
published patent application or utility model rights. The Minister of Agriculture, Forestry and Fisheries andthe Council for the Japanese Agricultural Standards are not responsible for identifying any of such patentrights, published patent application or utility model rights.

(4)

JAPANESE AGRICULTURAL STANDARD(Tentative Translation)

JAS0014：2020

Production process management for non-gluten rice flour
1 ScopeThis document specifies the management for the production process for non-gluten rice flour.

2 Normative references
There are no normative references in this document.

3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
glutenprotein fraction from barley, wheat, rye, oats, hatomugi or their crossbred varieties and derivatives thereof
and insoluble in water and in 0,5 mol/L sodium chloride solution
3.2
non-gluten rice flour
rice flour with gluten content not exceeding 1 µg/g
3.3
raw material rice
rice used as a raw material of non-gluten rice flour
3.4
traceability systemsystem that can trace forward and trace back the history, application, movement and location of an object
through specified stage(s) of production and distribution
3.5
risk of contamination
likelihood of contamination and level of the effect

4 Facility requirements
4.1 Facilities
Facilities (including facilities for workers) shall be designed, constructed and maintained to control the riskof contamination with gluten and gluten-containing grains, etc. that arises from the premises and insideand outside the facilities.

4.2 Equipment and apparatusEquipment and apparatus, etc. used for production shall be properly used and always maintained andstored at a proper level to prevent the contamination with gluten and gluten-containing grains, etc.

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5 Management requirements
5.1 General
Points at which the contamination with gluten and gluten-containing grains, etc. can occur shall beidentified and processes that require prevention of contamination with gluten and gluten-containing grains,etc. shall be managed to ensure that gluten content of the final product does not exceed 1 µg/g. The
management method shall be periodically verified and improved. In verification, it shall be determined
whether the management method is appropriate or not and whether the management method needs
modification or not due to the circumstances such as changes in raw material rice, equipment andapparatus or production method. These determinations shall be conducted by using the methods, including
but not limited to the following:—checking records of management including monitoring;—

gluten test (see Annex A).

NOTE
When developing a management method, GENERAL PRINCIPLES OF FOOD HYGIENE CAC/RCP 1-1969 Annex:
Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application, set forth by the Codex
Alimentarius Commission that was established by the Food and Agriculture Organization of the United Nations andthe World Health Organization, is a useful reference.

5.2 Control of raw material rice and materials
5.2.1 Raw material rice and materials shall be assessed as to the risk of contamination with gluten andgluten-containing grains, etc. and be ensured that they have been controlled to prevent contamination withgluten and gluten-containing grains, etc. or that they have no likelihood of contamination with gluten andgluten-containing grains, etc. The methods considered to ensure that raw material rice has been controlled
to prevent contamination with gluten and gluten-containing grains, etc. include, but not limited to thefollowing:—

proving that the raw material rice has been controlled to prevent contamination with gluten andgluten-containing grains, etc. based on records or documentary evidence provided by the supplier ofthe raw material rice;—proving that raw material rice that has been produced and harvested in-house to prevent
contamination with gluten and gluten-containing grains, etc. based on production records ordocumentary evidence.

5.2.2 When raw material rice and materials are stored, they shall be controlled to prevent contamination
with gluten and gluten-containing grains, etc.
5.2.3 When water is used in production, water for drinking that has been controlled to prevent
contamination with gluten and gluten-containing grains, etc. shall be used.

5.3 Control of Shipment
5.3.1 The products shall not be shipped before they are confirmed to have been managed properly toensure that their gluten content does not exceed 1 µg/g.
5.3.2 A method to handle cases in which the contamination with gluten is found after products areshipped shall be established, and, to ensure that the method is always effective, it shall be verified at least
once a year and be maintained.
5.3.3 The traceability system that can identify the following items of the products shall be established andverified at least once a year:a)raw material rice and materials used in production of non-gluten rice flour;b)

records relating to the production process management;

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shipment destinations and distribution (processors and delivery companies, etc.).

5.3.4 Until the products are shipped, they shall be stored to prevent contamination with gluten and glutencontaining grains, etc.

5.4 Worker management
5.4.1 The workers shall be made to implement the management for the production processes for
non-gluten rice flour in accordance with 5.1 to 5.3 for sure. Furthermore, they shall be provided withtraining in order to do so.
5.4.2 The workers and external parties (outsourcing contractors and visitors, etc.) shall be managed
to prevent contamination with gluten and gluten-containing grains, etc. Such management shall
include measures against their intentional contamination with gluten and gluten-containing grains,etc.

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Annex A(informative)
Test method for Gluten
A.1 Quantitative test
A method for the quantitative test shall be ELISA which is based on the antigen-antibody reaction and shall beconfirmed to satisfy the criteria of 50 % to 150 % recovery and 25 % or lower interlaboratory precision ininterlaboratory validation implemented at a minimum of 8 laboratories using a minimum of 5 rice flour
samples [provided, however, that the gluten concentration level in one of those samples shall be 1 µg/g (or,1,2 µg/g as wheat protein content)] based on an international protocol (e.g., AOAC INTERNATIONAL, Appendix
D: Guidelines for Collaborative Study Procedures To Validate Characteristics of a Method of Analysis). Test kitsother than those listed in the Note may be used if they are confirmed to satisfy the above-mentioned criteria
for validation as quantitative test methods for gluten.
NOTE Commercially available applicable quantitative test kits for gluten are as follows (in the order of Japanesesyllabary):—

NH Foods Ltd.: FASTKIT ELISA Ver. III Wheat;—Prima Meat Packers, Ltd.: Allergeneye ELISA II Wheat;—Morinaga Institute of Biological Science, Inc.: FASPEK ELISA II Wheat (Gliadin).

A.2 Qualitative test
For qualitative test, a test method that can detect 1 µg/g wheat gluten in rice flour shall be used. When aqualitative test is used, tests using the quantitative test in A.1 shall be implemented periodically.
NOTE 1 A commercially available test kit that can detect 1 µg/g wheat gluten in rice flour is immunochromato kit forgluten detection, Gluteneye, for rice flour by Prima Meat Packers, Ltd. .
NOTE 2 Newly developed test kits are expected to satisfy the criteria of 90% or higher positive rate and 90% or higher
negative rate for blank samples in interlaboratory validation implemented based on the protocol for the qualitative test
method provided by the Consumer Affairs Agency [“Test method for Food Containing Allergens, which is an attachment
to “Labeling Related to Allergen-Containing Food” that is attached to “On Food Labeling Standards” (Notice ofConsumer Affairs Agency Vice-Commissioner No. 139 of March 30, 2015)].