Document ID: chunk:federal_register_of_legislation:F2016C00156:body:0:p75
Version: federal_register_of_legislation:F2016C00156
Segment Type: other
Provision Reference: 
Character Range: 210964–216844

Use in other countries (if applicable)
                                                         C.6 Where consumption has changed, information on likely consumption
Processing aids (3.3.2)

Check                                           Page No.  Mandatory requirements
                                                         A.1 Type of processing aid
                                                         A.2 Identification information
                                                         A.3 Chemical and physical properties
                                                         A.4 Manufacturing process
                                                         A.5 Specification information
                                                         A.6 Analytical method for detection
                                                         B.1 Industrial use information (chemical only)
                                                         B.2 Information on use in other countries (chemical only)
                                                         B.3 Toxicokinetics and metabolism information (chemical only)
                                                         B.4 Toxicity information (chemical only)
                                                         B.5 Safety assessments from international agencies (chemical only)
                                                         C.1 Information on enzyme use on other countries (enzyme only)
                                                         C.2 Toxicity information of enzyme (enzyme only)
                                                         C.3. Allergenicity information of enzyme (enzyme only)
                                                         C.4. Overseas safety Assessment Reports
                                                         D.1 Information on source organism (enzyme from microorganism only)
                                                         D.2 Pathogenicity and toxicity of source microorganism (enzyme from microorganism only)
                                                         D.3 Genetic stability of source organism (enzyme from microorganism only)
                                                         E.1 Nature of genetic modification of source organism (enzyme from GM source microorganism)
                                                         F.1 List of foods likely to contain the processing aid
                                                         F.2 Anticipated residue levels in foods
                                                         F.3 Information on likely level of consumption
                                                         F.4 Percentage of food group to use processing aid
                                                         F.5 Information on residues in foods in other countries (if available)
                                                         F.6 Where consumption has changed, information on likely consumption
Substances used of a nutritive purpose (3.3.3)

Check                                           Page No.  Mandatory requirements
                                                         A.1 Purpose of the use of the substance
                                                         A.2 General data requirements for supporting evidence
                                                         B.1 Identification
                                                         B.2 Chemical and physical properties
                                                         B.3 Impurity profile
                                                         B.4 manufacturing process
                                                         B.5 Specification for identity and purity
                                                         B.6 Analytical method for detection
                                                         B.7 Proposed food label
                                                         C.1 Toxicokinetics and metabolism, degradation products and major metabolites
                                                         C.2 Animal or human studies
                                                         C.3 International safety assessments
                                                         D.1 List of food groups or foods likely to contain the nutritive substance
                                                         D.2 Proposed maximum levels in food groups or foods
                                                         D.3 Likely level of consumption
                                                         D.4 Percentage of food group to use nutritive substance
                                                         D.5 Use in other countries (if available)
                                                         D.6 Where consumption has changed, information on likely consumption
                                                         E.1 Need to permit addition of vitamin  or mineral
                                                         E.2 Demonstrated potential to address deficit or health benefit
                                                         F.1 Nutritional purpose (other than vitamins and minerals)
                                                         G.1 Consumer awareness and understanding
                                                         G.2 Actual or potential behaviour of consumers
                                                         H.3 Demonstration of no adverse effects on any population groups
                                                         H.3 Demonstration of no adverse effects on any population groups

     Checklist for applications for contaminants and
     natural toxicants

This Checklist