This standard specifies the food additives that are permitted for use in foodstuffs, covering their scope, definitions, carry-over principles, and specific permissible limits across various food categories. It also outlines guidelines for additives used under Good Manufacturing Practices (GMP), excluded food classes, labeling requirements, and technical terminology.

Contents

1. Scope and Field of Application

2. Complementary References

3. Definitions

4. Requirements

5. Carry-over of Food Additives into Foods

6. Food Additive Provisions

7. Food Category System

• Table (1) – Additives Permitted for Use under Specified Conditions in Certain Food Categories or Individual Food Products

• Table (2) – Food Additives Permitted for Use by Food Category

• Annex (A) – Clarification of the Notes Mentioned in Tables (1) and (2)

• Table (3) – Additives Permitted for Use in Food Products in General in Accordance with Good Manufacturing Practices (GMP), Unless Otherwise Specified in Tables (1) and (2) and Annex (A)

• Annex (B) – Food Categories Excluded from the Use of Additives Mentioned in Table (3), and Subject Only to the Provisions of Tables (1) and (2)

• Annex (C) – Additives Permitted for Use in the Food Products Mentioned Below in Accordance with Good Manufacturing Practices (GMP), Unless Otherwise Specified in Tables (1) and (2) and Annex (B)

Labeling (Explanatory Information)