Post on 13-Apr-2018
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Dedi Fardiaz Singapore, 1 Sept 2009 1
Food Regulation in
Indonesia
Dedi Fardiaz
Department of Food Science and Technology,
Faculty of Agricultural TechnologySEAFAST Center
BOGOR AGRICULTURAL UNIVERSITY, INDONESIA
Food Regulation in
Indonesia
Dedi Fardiaz
Department of Food Science and Technology,
Faculty of Agricultural TechnologySEAFAST Center
BOGOR AGRICULTURAL UNIVERSITY, INDONESIA
Dedi Fardiaz Singapore, 1 Sept 2009 2
Food Producer/IndustryFood Producer/Industry ConsumerConsumer
LABORATORIESLABORATORIES
MoA, MoMAF,MoI, MoT, MoHNADFCLOCAL GOVs
MoA, MoMAF,MoI, MoT, MoHNADFCLOCAL GOVs
LAWS AND REGULATIONSLAWS AND REGULATIONS
Law No 7/1996 FoodLaw No 8/1999 Consumer ProtGR No. 69/1999 Food L&AGR No. 28/2004 Food SQNFood Safety Standards, etc.
Law No 7/1996 FoodLaw No 8/1999 Consumer ProtGR No. 69/1999 Food L&AGR No. 28/2004 Food SQNFood Safety Standards, etc.
Monitoring food safety and quality in Indonesia
Better Quality and Safer
Foods
Better Quality and Safer
Foods
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Dedi Fardiaz Singapore, 1 Sept 2009 3
Law No. 7/1996 on Food
Government Regulation No 28/2004 on Food Safety,Quality and Nutrition
Chapter I General Provisions
Chapter II Food SafetyChapter III Food Quality and NutritionChapter IV Food Importation and Exportation Into andOut of Indonesian TerritoriesChapter V Control and SupervisionChapter VI Community ParticipationChapter VII Provisions of TransferChapter VIII Closing Provisions
Law No. 7/1996 on Food
Government Regulation No 28/2004 on Food Safety,Quality and Nutrition
Chapter I General Provisions
Chapter II Food SafetyChapter III Food Quality and NutritionChapter IV Food Importation and Exportation Into andOut of Indonesian TerritoriesChapter V Control and SupervisionChapter VI Community ParticipationChapter VII Provisions of TransferChapter VIII Closing Provisions
Dedi Fardiaz Singapore, 1 Sept 2009 4
Chapter II Food Safety
Part One SanitationPart Two Food AdditivesPart Three Food Derived from Genetically Modified
OrganismPart Four Food IrradiationPart Five Food Packaging
Part Six Food Quality Assurance and LaboratoryTesting
Part Seven Contaminated Food
Chapter II Food Safety
Part One SanitationPart Two Food AdditivesPart Three Food Derived from Genetically Modified
OrganismPart Four Food IrradiationPart Five Food Packaging
Part Six Food Quality Assurance and LaboratoryTesting
Part Seven Contaminated Food
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READY TO EAT
FOODS
GOODRETAILING
PRACTICES
GOODCATERINGPRACTICES
GOOD
DISTRIBUTIONPRACTICES
CONSUMERS
FRESH FOODS,
PROCESSEDFOODS,
READY TO EATFOODS
Distribution and MarketingDistribution and Marketing
Dedi Fardiaz Singapore, 1 Sept 2009 5
Improvement of food quality and safety through
GOOD PRACTICES*
Improvement of food quality and safety through
GOOD PRACTICES*
GOODFARMING
PRACTICES
GOOD FRESHHANDLING
PRACTICES
FRESH FOODS
DIRECT RAW
CONSUMPTION MATERIALS
PROCESSED
FOODS
GOOD
MANUFACTURING
PRACTICES
*Government Regulation No. 28/2004 on Food Safety, Quality and Nutrition*Government Regulation No. 28/2004 on Food Safety, Quality and Nutrition
Dedi Fardiaz Singapore, 1 Sept 2009 6
GOODAGRICULTURAL
PRACTICES
GOOD
FRESH
HANDLING
PRACTICES
FRESH FOOD
DIRECT RAWCONSUMPTION MATERIALS
PROCESSED
FOODGOOD
MANUFACTURING
PRACTICES
Avoiding the use of land whose environment has the potentialto threaten food safety.
Controlling the biological contamination, animal and plantdiseases that threaten food safety.
Reducing to the minimum chemical residues in foodstuff asthe consequence of using fertilizers, pest and disease controldrugs, growth hormone and inappropriate animal drugs.
Avoiding the use of land whose environment has the potentialto threaten food safety.
Controlling the biological contamination, animal and plantdiseases that threaten food safety.
Reducing to the minimum chemical residues in foodstuff asthe consequence of using fertilizers, pest and disease controldrugs, growth hormone and inappropriate animal drugs.
Example
Government Regulation 28/2004, Article 4, para 1 GoodAgricultural Practices
Government Regulation 28/2004, Article 4, para 1 GoodAgricultural Practices
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GOOD
AGRICULTURAL
PRACTICES
GOODFRESH
HANDLINGPRACTICES
FRESH FOOD
DIRECT RAWCONSUMPTION MATERIALS
PROCESSEDFOOD
GOOD
MANUFACTURING
PRACTICES
Preventing fresh food from being contaminated by biologicaland chemical contamination and other objects that disturb,impart and risk health from the air, land, water, food,fertilizers, pesticides, animal drugs or other materials used inthe fresh food production.
Controlling the health of animals and plants, so that it doesnot negatively impact fresh food
Preventing fresh food from being contaminated by biologicaland chemical contamination and other objects that disturb,impart and risk health from the air, land, water, food,fertilizers, pesticides, animal drugs or other materials used inthe fresh food production.
Controlling the health of animals and plants, so that it doesnot negatively impact fresh food
Exampl
e
Government Regulation 28/2004, Article 5, para 1 GoodFresh Handling Practices
Government Regulation 28/2004, Article 5, para 1 GoodFresh Handling Practices
Dedi Fardiaz Singapore, 1 Sept 2009 8
GOOD
AGRICULTURAL
PRACTICES
GOODFRESH
HANDLINGPRACTICES
FRESH FOOD
DIRECT RAWCONSUMPTION MATERIALS
PROCESSED
FOODGOOD
MANUFACTURING
PRACTICES
Processed food for trade in retail packaging shall obtainthe registration approval letter from NADFC, prior todistribution (based on food safety, quality, and nutritionassessment results).
Exempted processed food produced by home industries.Processed food made by home industries shall possessa home industry food production certificate issued bythe Local Government.
Processed food for trade in retail packaging shall obtainthe registration approval letter from NADFC, prior todistribution (based on food safety, quality, and nutritionassessment results).
Exempted processed food produced by home industries.Processed food made by home industries shall possessa home industry food production certificate issued bythe Local Government.
Pre-Market Assessment for Processed FoodGovernment Regulation 28/2004, Article 42
Pre-Market Assessment for Processed FoodGovernment Regulation 28/2004, Article 42
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Dedi Fardiaz, 061107 9
NADFCNADFCNational Agency for
Drug and Food ControlRepublic of Indonesia
National Agency forDrug and Food ControlRepublic of Indonesia
Food IndustryFood Industry
Registration Approval LetterRegistration Approval Letter
Registration of ProductRegistration of Product
Government Regulation No 28/2004 on Food Safety, Quality andNutrition, Article 42
Government Regulation No 28/2004 on Food Safety, Quality andNutrition, Article 42
BPOM MD
for domestic products BPOM ML
for imported products
BPOM MD
for domestic products
BPOM ML
for imported products
Dedi Fardiaz, 061107 10
Request for additional dataand information (if needed)
Request for additional dataand information (if needed)
Peer ReviewTeam
Peer ReviewTeam
Food LabelingAssessment
Food LabelingAssessment
Labeling Standards
Product RegistrationApproval Letter
Labeling Standards
Product RegistrationApproval Letter
Foo
dInd
us
try
Scientific data and information issupplied by the client
Scientific data and information issupplied by the client
NADFCNADFCNational Agency for
Drug and Food ControlRepublic of Indonesia
National Agency forDrug and Food ControlRepublic of Indonesia ResultResult
GovernmentRegulationNo. 69/1999 onFood Labelingand Advertisiment
GovernmentRegulationNo. 69/1999 onFood Labelingand Advertisiment
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Copyright Dedi Fardiaz HIMITEPA, 080809 11
Food
FoodPa
ckaging
Packaging
CORNBEEF
Netto 250 g
Labelin
g
Labelin
g
C
ategory
Catego
ry
What are regulated /standardized?
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1.WhatisthetypeofFood?
Look at Food Category!Look at Food Category!
CORNBEEFNetto 250 g
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Dedi Fardiaz Singapore, 1 Sept 2009 13
Food Category
National
Agency forDrug and FoodControl
Dedi Fardiaz Singapore, 1 Sept 2009 14
Based on Food Category System (GSFA, 2005)
No. Name of Food
01.0 Dairy products and analogues, excluding products of food category 02.0
02.0 Fats and oils, and fat emulsions
03.0 Edible ices, including sherbet and sorbet
04.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulsesand legumes, and aloe vera), seaweeds, and nuts and seeds
05.0 Confectionary
06.0 Cereals and cereal products, derived from cereal grains, from roots and tubers,pulses and legumes, excluding bakery wares of food category 07.0
07.0 Bakery wares
08.0 Meat and meat products, including poultry and game
09.0 Fish and fish products, including mollusks, crustaceans, and echinoderms
10.0 Eggs and egg products
11.0 Sweeteners, including honey
12.0 Salts, spices, soups, sauces, salads, protein products (including soybean proteinproducts) and fermented soybean products
13.0 Foodstuffs intended for particular nutritional uses
14.0 Beverages, excluding dairy products
15.0 Ready-to-eat savouries
16.0 Composite foods - foods that could not be placed in categories 01 - 15.
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SURAT KEPUTUSAN
KEPALA BADAN PENGAWAS OBAT DAN MAKANAN
REPUBLIK INDONESIA
NOMOR : HK.00.05.52.4040
TANGGAL : 9 OKTOBER 2006
TENTANGKATEGORI PANGAN
HalamanKATEGORI PANGAN 0.1 1Produk Produk Susu dan Analognya, Kecuali Yang TermasukKategori 02.0 2
01.1 Susu dan Minuman Berbasis Susu 2
01.1.1 Susu dan Buttermilk (Pla in1) 2
01.1.1.1 Susu (Plain1) 2
Susu 2Susu Segar 2Susu Pasteurisasi 2Susu UHT (Ultra High Temperature) 3Susu Steril 3Susu Tan a Lemak atau Susu Skim 3
Decree of the Head of the
National Agency for Drugand Food Control,
Republic of Indonesia
Dedi Fardiaz Singapore, 1 Sept 2009 16
15.0 Makanan Ringan Siap Santap
Termasuk semua jenis makanan ringan asin/gurih (savoury) atau rasalainnya.
15.1 Makanan Ringan Berbahan Dasar Kentang, Umbi, Serealia,Tepung atau Pati (dari Umbi dan Kacang)
Termasuk semua jenis makanan ringan tawar dan gurih atau rasa lainnya,namun tidak termasuk crackertawar dari kategori 07.12. Sebagai contohadalah keripik 2 kentang, jagung berondong (popcorn), pretzel, krekers beras(senbei), dan krekers rasa (contoh: krekers rasa keju), bhujia(namkeen;sebuah makanan ringan terbuat dari campuran tepung, jagung, kentang,garam, buah kering, kacang, rempah, pewarna, perisa dan antioksidan), danpapad(terbuat dari tepung beras atau tepung black gram atau tepung kacangcow pea soaked (basah/rendam), dicampur dengan garam dan rempah, danberbentuk bola atau lempengan).
SampleReady-to-eat Savouries
15.1 Snacks - potato, cereal, flour or starch based(from roots and tubers, pulses and legumes)
Scope
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SampleKeripik2 Kentang
Definisi :
Keripik2 kentang adalah makanan kering yang dibuat dari kentang segardapat berbentuk irisan tipis yang digoreng dengan atau tanpapenambahan bahan lainnya.
Karakter is t ik dasar :
Tekstur renyah; Kadar air tidak lebih dari 3%.
Keripik2 Gadung
Definisi :
Keripik2 gadung adalah makanan kering yang dibuat dari gadung
(Dioscorea h ispida)berbentuk irisan tipis yang digoreng dengan atautanpa penambahan bahan lainnya.
Karakter is t ik dasar :
Tekstur renyah;
Kadar air tidak lebih dari 6%.
Definition
Basic Characteristics
Dedi Fardiaz Singapore, 1 Sept 2009 18
No Kategori
Pangan
Halaman
A
Abon Daging 08.2.2 138
Abon Ikan 09.2.4.3 160
Acar Bawang Putih 04.2.2.3 60
Acar Cabe 04.2.2.3 60
Acar Jahe 04.2.2.3 60
Acar Jamur 04.2.2.3 59
Acar Lobak 04.2.2.3 60
Acar Timun Mentah 04.2.2.3 60
Adas Bubuk 12.2.1 184
Adas, Adas Pedas, Fennel, Jinten Manis 12.2.1 184
Adonan Biskuit 07.1.4 114
Air Bermineral 14.1.1.2 213
Air Berperisa 14.1.4.2 232
Indeks Pangan
Food Index
Food Category No
Page
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2. FoodSafetyand
QualityStandards?
CORNBEEFNetto 250 g
Dedi Fardiaz Singapore, 1 Sept 2009 20
Vitam
in
, Minera
l
, La
inny
aVitam
in
, Minera
l
, La
inny
a
Basic Composition of Food
ChemicalContaminants
Contamination may occurduring food handling f romfarm to table (Pesticides,animal drugs, mycotoxin,heavy metals, etc.)
ChemicalContaminants
Contamination may occurduring food handling f romfarm to table (Pesticides,animal drugs, mycotoxin,heavy metals, etc.)
Chemicals producedduring foodporocessingMaillard and flavor products,3-mcpd, trans -fatty acid,ester, acrylamide, polarmaterials in fried products,etc.
Chemicals producedduring foodporocessingMaillard and flavor products,3-mcpd, trans -fatty acid,ester, acrylamide, polarmaterials in fried products,etc.
Food AdditivesPermitted to be used in foodPreservatives, coloring,intense sweeteners,antioxidan, emulsifyer, etc..
Food AdditivesPermitted to be used in foodPreservatives, coloring,intense sweeteners,antioxidan, emulsifyer, etc..
Hazardous SubstancesChemicals prohibited to beused in food preaparation
Hazardous SubstancesChemicals prohibited to beused in food preaparation
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Hazardous SubstancesChemicals prohibited to beused in food preaparation
Hazardous SubstancesChemicals prohibited to beused in food preaparation
Food AdditivesPermitted to be used in foodPreservatives, coloring,intense sweeteners,
antioxidan, emulsifyer, etc..
Food AdditivesPermitted to be used in foodPreservatives, coloring,intense sweeteners,
antioxidan, emulsifyer, etc..
Chemicals producedduring foodporocessingMaillard and flavor products,3-mcpd, trans -fatty acid,ester, acrylamide, polarmaterials in fried products,etc.
Chemicals producedduring foodporocessingMaillard and flavor products,3-mcpd, trans -fatty acid,ester, acrylamide, polarmaterials in fried products,etc.
ChemicalContaminants
Contamination may occurduring food handling f romfarm to table (Pesticides,animal drugs, mycotoxin,
heavy metals, etc.)
ChemicalContaminants
Contamination may occurduring food handling f romfarm to table (Pesticides,animal drugs, mycotoxin,
heavy metals, etc.)
Dedi Fardiaz Singapore, 1 Sept 2009 21
PHYSICAL HAZARDS
BIOLOGICAL HAZARDS
CHEMICAL HAZARDS
Food Safety MeasuresFood Safety Measures
1. Boric Acid and Its Compounds
2. Salisilic Acid and Its Salts
3. Diethylpyrocarbonate
4. Dulcin
5. Potassium Chlorate6. Chloramphenicol
7. Brominated Vegetable Oil
8. Nitrofurazon
9. Formalin (Formaldehide)
Chemicals prohibited to be used in foods
Hazardous SubstancesChemicals prohibited to beused in food preaparation
Hazardous SubstancesChemicals prohibited to beused in food preaparation
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1. Auramine
2. Alkanet
3. Butter Yellow4. Black 7984
5. Burn Amber
6. Chrysoidine
7. Crysoine
8. Citrus Red No.2
9. Chocolate Brown FB
10. Fast Red E
11. Fast Yellow AB
12. Guinea Green G
13. Indanthrene Blue RS
14. Magenta
15. Metanil Yellow
16. Oil Orange SS
17. Oil Orange XO
18. Oil Orange AB19. Oil Yellow OB
20. Orange G
21. Orange GGN
22. Orange RN
23. Orchid and Orcein
24. Ponceau 3R
25. Ponceau SX
26. Ponceau 6R
27. Rhodamin B
28. Sudan I
29. Scarlet GN
30. Violet 6B
Colorings prohibited to be used in foods
Dedi Fardiaz Singapore, 1 Sept 2009 24
1. Colorings
2. Sweeteners3. Preservatives
4. Antioxidants5. Anticaking agents
6. Flavorings7. Acidity regulator8. Whitening agents
9. Emulsifier, Stabilizer, andThickening agents
10. Hardening agents11. Sequestrans
1. Colorings
2. Sweeteners3. Preservatives
4. Antioxidants5. Anticaking agents
6. Flavorings7. Acidity regulator8. Whitening agents
9. Emulsifier, Stabilizer, andThickening agents
10. Hardening agents11. Sequestrans
Food AdditivesPermitted to be used in foodPreservatives, coloring,intense sweeteners,antioxidan, emulsifyer, etc..
Food AdditivesPermitted to be used in foodPreservatives, coloring,intense sweeteners,antioxidan, emulsifyer, etc..
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SNI 01- 6993-2004
Standar Nasional Indonesia
ICS 67.220.20 Badan Standardisasi Nasional
Bahan tambahan pemanis buatan-Persyaratan penggunaan dalam produk pangan
FOOD ADDITIVE: SWEETENERS
REQUIREMENTS IN FOODS
National Standardization Agency
Indonesian National Standard
SNI
Swee
teners
Swee
teners
Dedi Fardiaz Singapore, 1 Sept 2009 26
Daftar isi
Daftar isi i
Prakata ii
Pendahuluan
ii i
1 Ruang lingkup 1
2 Istilah dan definisi 1
3 Istilah dan singkatan 2
4 Batasan penggunaan pemanis buatan 3
5 Ketentuan label 3
6 Penggunaan pemanis buatan berdasarkan kategori pangan 4
Lampiran A Kajian keamanan pemanis buatan 32Bibliografi 41
Tabel 1. Penggunaan Alitam berdasarkan kategori pangan 4
Tabel 2. Penggunaan Asesulfam-K berdasarkan kategori pangan 6
Tabel 3. Penggunaan Aspartam berdasarkan kategori pangan 9Tabel 4. Penggunaan Isomalt berdasarkan kategori pangan 12
Tabel 5. Penggunaan Laktitol berdasarkan kategori pangan 14Tabel 6. Penggunaan Maltitol berdasarkan kategori pangan 16
Tabel 7. Penggunaan Manitol berdasarkan kategori pangan 17
Tabel 8. Penggunaan Neotam berdasarkan kategori pangan 18Tabel 9. Penggunaan Sakarin berdasarkan kategori pangan 19
Tabel 10. Penggunaan Siklamat berdasarkan kategori pangan 22Tabel 11. Penggunaan Silitol berdasarkan kategori pangan 24
Tabel 12. Penggunaan Sorbitol berdasarkan kategori pangan 26Tabel 13. Penggunaan Sukralosa berdasarkan kategori pangan 28
Content
ContentForwardIntroduction
1 Scope2 Definition3 Abbreviation4 Limitation5 Labeling6 Food Category
Risk assessmentReferences
Tables
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Dedi Fardiaz Singapore, 1 Sept 2009 27
No. Kat.Pangan
Kategori Pangan Batas PenggunaanMaksimum (mg/kg)
01.1.2 Minuman berbasis susu, beraroma, dan/atau terfermentasi (misalnya : susu
coklat, kakao, eggnog, yogurt minuman, minuman berbasis whey) 15
01.4.2 Krim "whipping" atau "whipped" atau krim rendah lemak yang disterilkan, di UHT 25
01.7 Makanan penutup atau pencuci mulut berbahan dasar susu (misalnya : es susu,puding, buah atau yogurt beraroma)
Yogurt (Strawberry) 15
Pudd ing desse r t 45
Gela t in desser t 19
Ice cream 20
Frozen novelt ies ( ices) 20
02.3 Emulsi lemak selain kategori 02.2, termasuk produk mix (campurankering)
dan/atau produk beraroma berbasis emulsi lemak25
04.1.2.5 Jem, je l i dan m armalad 100
04.1.2.8 Bahan baku berbas is buah -buahan, mel ipu t i bubur b uah, puree, top ing b uah dan
santan ke lapa100
04.1.2.9 Makanan penutup atau pencuc i mulu t (dessert ) berbas is buah-buahan, termasuk
desser t berbas is a i r beraroma buah19
Example of Table for sweeteners permitted to be used in foods
based on GSFA Food Category System
Table 8. Penggunaan Neotam berdasarkan Kategori Pangan
Food Category
No. Food Category Maximum Level
Dedi Fardiaz Singapore, 1 Sept 2009 28
SNI 01- 7152-2006
Standar Nasional Indonesia
ICS 67.220.20 Badan Standardisasi Nasional
BAHAN TAMBAHAN PANGAN
PERSYARATAN PERISA DAN
PENGGUNAAN DALAM PRODUK PANGAN
SNI
National Standardization Agency
Indonesian National Standard
FOOD ADDITIVE: FLAVORINGS
REQUIREMENTS IN FOODS
F
lavorings
Flavorings
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Dedi Fardiaz Singapore, 1 Sept 2009 29
Table. Substances which are prohibited to be used as flavorings in
food products
No Substances CAS No
1. Dulkamara (Dulcamara, Solanum dulcam ara)
2. Kokain (Cocaine) 50-36-2
3. Nitrobenzene (Ni t robenzene) 98-95-3
4. Sinamil antranilat (Cinnam yl anthrani late) 87-29-6
5. Dihidrosafrol (D ihydrosaf ro le) 94-58-6
6. Biji Tonka (Tonc a Bean) 8024-04-2
7. Minyak Calamus (Calamu s Oil , Acoru s calamus L )
8. Minyak Tansi (Tansy Oi l ) 8016-87-3
9. Minyak Sasafras (Sass afras Oil) 68917-09-9
National Food Safety Standards on Flavorings
Dedi Fardiaz Singapore, 1 Sept 2009 30
Table. Flavoring substances which are permitted (with maximum
level of application) in food products
No Flavoring Substances No Flavoring Substances
1 Agaric acid 10 Estragole
2 Aloin 11 Quassine
3 -Asarone 12 Quinine
4 Berberine 13 Rue oil
5 Caffein 14 Safrole
6 Coumarin 15 a-Santonine
7 Hydrocyanic acid 16 Sparteine
8 Hypericine 17 Thujon
9 Iso-safrole
National Food Safety Standards on Flavorings
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Table. Flavorings Positive List (based on JECFA Evaluation)
No. Flavoring Substances JECFA EC FEMA1 allyl propionate 1 09.233 2040
2 allyl butyrate 2 09.054 2021
3 allyl hexanoate 3 09.244 2032
4 allyl heptanoate 4 09.097 2031
5 allyl octanoate 5 09.119 2037
6 allyl nonanoate 6 09.109 2036
7 allyl isovalerate 7 09.489 2045
8 allyl sorbate 8 09.312 20419 allyl 10-undecenoate 9 09.146 2044
1609 piperazine 1615 14.141 4250
National Food Safety Standards on Flavorings
Dedi Fardiaz Singapore, 1 Sept 2009 32
RSNI2Rancangan Standar Nasional Indonesia 2
RSNI2 - - 2006
Process of Review and the Development of Food Safety Standards
RSNI1Rancangan Standar Nasional Indonesia 1
RSNI1 - - 2006
SNIStandar Nasional Indonesia
SNI 01-7152- 2006
RSNI3Rancangan Standar Nasional Indonesia 3
RSNI3 - - 2006
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RSNI3-7383-2008
Rancangan Standar Nasional Indonesia 3
ICS 67.220.20 Badan Standardisasi Nasional
BAHAN TAMBAHAN PANGAN PENGAWETPERSYARATAN PENGGUNAAN DALAM PANGAN
FOOD ADDITIVE PRESERVATIVES
REQUIREMENTS IN FOODS
National Standardization Agency
Indonesian National StandardRSNI3
Preserva
tives
Prese
rva
tives
Dedi Fardiaz Singapore, 1 Sept 2009 34
RSNI3-7384-2008
Rancangan Standar Nasional Indonesia 3
ICS 67.220.20 Badan Standardisasi Nasional
FOOD ADDITIVE ANTIOXIDANTS
REQUIREMENTS IN FOODS
National Standardization Agency
Indonesian National StandardRSNI3
BAHAN TAMBAHAN PANGAN ANTIOKSIDANPERSYARATAN PENGGUNAAN DALAM PANGAN
A
ntiox
idan
ts
An
tiox
idan
ts
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Dedi Fardiaz Singapore, 1 Sept 2009 35
Packaging
Stan
dard
s
(FoodC
ontac
tMa
terial
s)
Komposisi kimia dasar pembentuk pangan
Kontaminan KimiaMungkin mencemari
pangan pada mata rantaipangan f r om fa rm to tab l ePestisida, obat hewan, mikotoksin,logam berat, dsb.
Kontaminan KimiaMungkin mencemari
pangan pada mata rantaipangan f r om fa rm to tab l ePestisida, obat hewan, mikotoksin,logam berat, dsb.
BTP (Bahan Tambahan Pangan)
Diperbolehkan untuk sengaja
ditambahkan ke dalam pangan
Pengawet, pewarna, pemanis,
antioksidan, pengemulsi, dsb.
BTP (Bahan Tambahan Pangan)
Diperbolehkan untuk sengaja
ditambahkan ke dalam pangan
Pengawet, pewarna, pemanis,
antioksidan, pengemulsi, dsb.
Senyawa Kimia yangmungkin terbentuk dalamPengolahanProduk Maillard dancitarasa, 3- mcpd, trans-
fatty acid, ester,akrilamida, senyawa polarpada gorengan, dsb.
Senyawa Kimia yangmungkin terbentuk dalamPengolahanProduk Maillard dancitarasa, 3- mcpd, trans-
fatty acid, ester,akrilamida, senyawa polar
pada gorengan, dsb.
BB (Bahan Berbahaya)yang dilarang tapi mungkindisalahgunakan untuk pangan
BB (Bahan Berbahaya)yang dilarang tapi mungkindisalahgunakan untuk pangan
Vita
min,
Min
eral,
Lain
nya
Vita
min,
Min
eral,
Lain
nya
Examples:
Heavy metals Vinyl Chloride
Monomer Melamine Formaldehyde
Phthalates(DINP, DIDP,DEHP)
etc.
Examples:
Heavy metals Vinyl Chloride
Monomer Melamine Formaldehyde
Phthalates(DINP, DIDP,DEHP)
etc.
Copyright Dedi Fardiaz Packaging, Jakarta 271107 36
NADFC Regulation on Food Packaging MaterialDecree Nomor : HK 00.05.55.6497/2007 on Food PackagingMaterials
Scope
Article 2
This regulation covers:a. materials which are prohibited;b. materials which are permitted
to be use as packaging which directly contacts with food
Article 3
(1) Additives prohibited to be used for food packaging (Appendix 1).
(2) Basic materials and additives permitted to be used for food
packaging.
(3) Basic materials permitted to be used for food packaging
(Appendix 2A).
(4) Additives permitted to be used for food packaging (Appendix 2B).
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Copyright Dedi Fardiaz Packaging, Jakarta 271107 37
Article 4
(1) Basic materials: plastic, cellophane, paper, rubber, elastomer,metal, metal alloy, ceramic, and/or glass.
(2) Additives: antimicrobial agent, sanitizer, plastic foamingformer, glue, anticorrosive agent, antistatic and or antifog,cleaner, coloring, emulsifier and or surface active agent,lubricant, plasticizer, preservative, filler, stabilizer, antiblockingagent, anticoagulant, modifier, whitener.
Dedi Fardiaz Jakarta, 12/06/2008 38
NoFood Contact
SubstanceParameter
MaximumMigration Limit
Plastic/Rubber/Elastomer
16 Resin MelamineFormaldehyde
Resin Urea
Formaldehyde
1 Produced with1 molmelamine and not more
than 3 mol of formaldehyde
Chloroform soluble totalextract
0.078 mg/cm2
2 Formaldehyde migration 3 ppm
3 Melamine migration 30 ppm
30Formaldehyde migration 3 ppm
31 PolyvinylchloridePolymer
Vinyl Chloride Monomer 1 ppm
Example
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NoFood Contact
Substance
ParameterMaximum
Migration Limit
Ceramic
2
3
All types ofceramic which
can be filled
Cooking
utensils,packaging, tank
with vol 100C, or citric acid
0,5%, 60C, 30 min, for foodwith pH < pH 5)
Cd (water, 95C, 30 min forusage > 100C, or citric acid
0,5%, 60C, 30 min, for foodwith pH < pH 5)
Pb (water, 95C, 30 min forusage > 100C, or citric acid
0,5%, 60C, 30 min, for foodwith pH < pH 5)
0.2
0.1
0.4
ppm
ppm
ppm
Example
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NoFood Contact
SubstanceParameter
MaximumMigration Limit
2 Can with plastic-
resin coating
1
2
3
4
5
6
7
Dry residue (n-heptan solvent,
25C, 60 min)
Dry residue (ethanol solvent 20%,60C, 30 min)
Dry residue (acetic acid solvent4%, 60C, 30 min)
Dry residue (water solvent, 95C,30 min for usage > 100C)
Phenol from synthetic resin (watersolvent, 95C, 30 min for usage >100C)
Epichlorohydrin from syntheticresin (n-pentan solvent, 25C, 2 hr)
Vinyl Chloride Monomer
90
30
30
30
5
0.5
1
ppm
ppm
ppm
ppm
ppm
ppm
ppm
Example
Dedi Fardiaz Jakarta, 12/06/2008 42
Conditions of Usage
Type ofFood
Extracting Solvent
Water(T and t)
Heptane(T and t)
Alcohol8%
(T and t)
Chemical Migration Testing for Can with Resin Coating
Pasteurization above 66 oT
Oil in water emulsion Filled at boilingtemperature andcooled to 38 oC
Water in oil emulsion Filled at boilinghigh oil content temperature and
cooled to 38 oC 49 oC, 15 min
Example
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Conditions of Usage
Type of
Food
Extracting Solvent
Water(T and t)
Heptane(T and t)
Alcohol8%
(T and t)
Chemical Migration Testing for Sealing Gasket
Sterilization above 100 oT
Oil in water emulsion 121 oC, 2 hr
Water in oil emulsion 121 oC, 2 hr 66 oC, 2 hr
high oil contentOil-based Sauce
Example
Dedi Fardiaz Singapore, 1 Sept 2009 44
CORNBEEF
Netto 250 g
GovermentRegulationNo.69/1999onFoodLabel
andAdvertisement
GovermentRegulationNo.69/1999onFoodLabel
andAdvertisement
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Food label shall at least contains 5 informationFood label shall at least contains 5 information
Name of Product
List of Ingredients
Net Weight (Volume)
Name and Address ofProducers or Importers
Expiration date (Best usedbefore)
Name of Product
List of Ingredients Net Weight (Volume)
Name and Address ofProducers or Importers
Expiration date (Best usedbefore)
Processed food should beregistered ata NADFC or LocalGovernments(MD, ML, SP, P-IRT)
Processed food should beregistered ata NADFC or LocalGovernments(MD, ML, SP, P-IRT)
MD, ML, SP, P-IRT
Dedi Fardiaz Singapore, 1 Sept 2009 46
Name of Product
List of Ingredients
Net Weight (Volume)
Name and Address ofProducers or Importers
Expiration date (Best usedbefore)
Name of Product
List of Ingredients
Net Weight (Volume)
Name and Address ofProducers or Importers
Expiration date (Best usedbefore)
MD, ML, SP, P-IRT
Nutritiona
nd
HealthCla
ims
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Guidelines for Use of Nutrition and Health Claims(CAC/GL 23-1997, Rev. 1-2004)
Guidelines for Use of Nutrition and Health Claims(CAC/GL 23-1997, Rev. 1-2004)
2.1 Nutrition Claim
2.1.1 Nutrient Content Claim2.1.2 Nutrient Comparative Claim
2.2 Health Claim
2.2.1 Nutrient Function Claims2.2.2 Other Function Claims2.2.3. Reduction of Disease Risk Claims
www.codexalimentarius.net
2.1 Nutrition Claim
2.1.1 Nutrient Content Claim2.1.2 Nutrient Comparative Claim
2.2 Health Claim
2.2.1 Nutrient Function Claims2.2.2 Other Function Claims2.2.3. Reduction of Disease Risk Claims
www.codexalimentarius.net
Dedi Fardiaz, 061107 48
Request for additional dataand information (if needed)
Request for additional dataand information (if needed)
Peer ReviewTeam
Peer ReviewTeam
Food LabelingAssessment
Food LabelingAssessment
Labeling Standards
Product RegistrationApproval Letter
Labeling Standards
Product RegistrationApproval Letter
Foo
dInd
us
try
Scientific data and information issupplied by the client
Scientific data and information issupplied by the client
NADFCNADFCNational Agency for
Drug and Food ControlRepublic of Indonesia
National Agency forDrug and Food ControlRepublic of Indonesia ResultResult
GovernmentRegulationNo. 69/1999 onFood Labelingand Advertisiment
GovernmentRegulationNo. 69/1999 onFood Labelingand Advertisiment
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Copyright Dedi Fardiaz HIMITEPA, 080809 49
Food
Food
Packa
ging
P
acka
ging
CORNBEEF
Netto 250 g
Labeling
Labeling
Category
Category
SUMMARY: Food Regulation in Indonesia
Production FOOD (fresh, processed, ready to serve) Distribution
IMPORTED FOOD
Dedi Fardiaz Singapore, 1 Sept 2009 50
Thank You Very MuchThank You Very Much
Browse: www.pom.go.idBrowse: www.pom.go.id