Document ID: chunk:federal_register_of_legislation:F2016C00156:body:0:p30
Version: federal_register_of_legislation:F2016C00156
Segment Type: other
Provision Reference: 
Character Range: 80057–83079

processing aid. Permissions for use of processing aids are specified in Schedule 18 – Processing aids.

The substance or preparation assessed should be representative of the commercial product on which approval is sought. A statement to that effect must be made in the application. If this situation is not the case for any of the relevant studies then a justification and explanation is required.

The following information is required to support an application for a new processing aid or to change the permissions for a currently used processing aid. This information is in addition to that specified in Guideline 3.1.1 – General requirements.

Note:

FSANZ is required by paragraph 18(2)(e) of the FSANZ Act to have regard to any written policy guidelines formulated by the Forum.

For processing aids, the relevant Guideline is the Addition to Food of Substances other than Vitamins and Minerals. Since processing aids perform a technological function during the manufacture of food the specific order policy principles relevant for processing aids are the five listed under Technological Function within this Guideline.

FSANZ will have regard to these policy principles during the assessment of the application. The Policy Guideline is available at http://www.foodstandards.gov.au/code/fofr/fofrpolicy/Pages/default.aspx.

The information requirements outlined in this section take the Policy Guideline into consideration.

     A Technical information on the processing aid

The application must contain the following information:

     A.1 Information on the type of processing aid

This includes a brief description of the processing aid, the category (if any) in Schedule 18 into which it falls and evidence that the form and the amount of the processing aid performs the intended purpose.

The various functions performed by processing aids are listed in the relevant sections in Schedule 18.

     A.2 Information on the identity of the processing aid

This includes the chemical name (according to both Chemical Abstracts (CA) and the International Union for Pure and Applied Chemistry (IUPAC)); structural formula; common name and synonyms; manufacturers' code; marketing name; and CAS registry number. For enzymes, this includes the name and source of the enzyme together with the Enzyme Commission (EC) number. If the enzyme is from a genetically modified microbial source, this includes both the host and donor organism, including alternative names for the microbial source, if applicable, and a statement as to whether or not the enzyme has been protein-engineered.

For new processing aids, a common name should be proposed. Where relevant, this information should support the evidence that the amounts proposed to be added are consistent with achieving the technological purpose.

     A.3 Information on the chemical and physical properties of the processing aid

This includes details of the chemical and physical properties that make it suitable as a food processing aid.
Information on how