Commission Directive 95/45/EC of 26 July 1995 laying down specific purity criteria concerning colours for use in foodstuffs

COMMISSION DIRECTIVE  95/45/EC
of 26 July 1995
laying down specific purity criteria concerning colours for use in  foodstuffs
(Text with EEA relevance)
THE COMMISSION OF THE EUROPEAN  COMMUNITIES
Having regard to the Treaty establishing the European Community,
Having regard to Council Directive 89/107/EEC of 21 December 1988 on the approximation of the laws  of the Member States concerning food additives authorized for use in foodstuffs intended for human  consumption (1), as last amended by Directive 94/34/EC (2), and in particular Article 3 (3) (a)  thereof,
After consulting the Scientific Committee for Food,
Whereas it is necessary to establish purity criteria for all colours mentioned in European  Parliament and Council Directive 94/36/EC of 30 June 1994 on colours for use in foodstuffs (3);
Whereas it is necessary to revise the purity criteria for colours mentioned in the Council  Directive of 23 October 1962 on the approximation of the rules of the Member States concerning the  colouring matters authorized for use in foodstuffs intended for human consumption (4), as last  amended by Directive 85/7/EEC (5);
Whereas it is necessary to take into account the specifications and analytical techniques for  colours as set out in the Codex Alimentarius and the Joint FAO/WHO Expert Committee on Food  Additives (JECFA);
Whereas food additives, prepared by production methods or starting materials significantly  different from those included in the evaluation of the Scientific Committee for Food, or different  from those mentioned in this Directive, shall be submitted for evaluation by the Scientific  Committee for Food for the purposes of a full evaluation with emphasis on the purity criteria;
Whereas the measures provided for in this Directive are in accordance with the opinion of the  Standing Committee on Foodstuffs,