4 March 2004

Food Regulation in
Indonesia

Dedi Fardiaz

Department of Food Science and Technology,

Faculty of Agricultural Technology
SEAFAST Center
BOGOR AGRICULTURAL UNIVERSITY, INDONESIA

Dedi Fardiaz Singapore, 1 Sept 2009 1

LAWS AND REGULATIONS

MoA, MoMAF, Law No 7/1996 Food

MoI, MoT, MoH Law No 8/1999 Consumer Prot
LABORATORIES GR No. 69/1999 Food L&A
NADFC
LOCAL GOVs GR No. 28/2004 Food SQN
Food Safety Standards, etc.

Better Quality and Safer

Foods
Food Producer/Industry Consumer

Dedi Fardiaz
Monitoring food Singapore,
safety1 andSept 2009
quality in Indonesia 2

Dedi Fardiaz
 4 March 2004

Law No. 7/1996 on Food

Government Regulation No 28/2004 on Food Safety,
Quality and Nutrition

Chapter I General Provisions

Chapter II Food Safety
Chapter III Food Quality and Nutrition
Chapter IV Food Importation and Exportation Into and
Out of Indonesian Territories
Chapter V Control and Supervision
Chapter VI Community Participation
Chapter VII Provisions of Transfer
Chapter VIII Closing Provisions

Dedi Fardiaz Singapore, 1 Sept 2009 3

Chapter II Food Safety

Part One Sanitation

Part Two Food Additives
Part Three Food Derived from Genetically Modified
Organism
Part Four Food Irradiation
Part Five Food Packaging
Part Six Food Quality Assurance and Laboratory
Testing
Part Seven Contaminated Food

Dedi Fardiaz Singapore, 1 Sept 2009 4

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Improvement of food quality and safety through

GOOD PRACTICES*

GOOD FRESH FRESH FOODS GOOD

GOOD PROCESSED
FARMING HANDLING MANUFACTURING
DIRECT RAW FOODS
PRACTICES PRACTICES PRACTICES
CONSUMPTION MATERIALS

Distribution and Marketing

FRESH FOODS,
GOOD
PROCESSED
RETAILING
FOODS,
PRACTICES
READY TO EAT GOOD
CONSUMERS FOODS
DISTRIBUTION
PRACTICES
GOOD
CATERING
READY TO EAT PRACTICES
FOODS

*Government
*Government Regulation
Regulation No.
No. 28/2004
28/2004 on
on Food
Food Safety,
Safety, Quality
Quality and
and Nutrition
Nutrition
Dedi Fardiaz Singapore, 1 Sept 2009 5

le
xamp
E
Government Regulation 28/2004, Article 4, para 1 Good
Agricultural Practices

GOOD FRESH FOOD GOOD PROCESSED

GOOD FOOD
FRESH MANUFACTURING
AGRICULTURAL DIRECT RAW
HANDLING PRACTICES
PRACTICES CONSUMPTION MATERIALS
PRACTICES

• Avoiding the use of land whose environment has the potential

to threaten food safety.
• Controlling the biological contamination, animal and plant
diseases that threaten food safety.
• Reducing to the minimum chemical residues in foodstuff as
the consequence of using fertilizers, pest and disease control
drugs, growth hormone and inappropriate animal drugs.

Dedi Fardiaz Singapore, 1 Sept 2009 6

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le
xamp
E
Government Regulation 28/2004, Article 5, para 1 Good
Fresh Handling Practices

GOOD
GOOD FRESH FOOD GOOD PROCESSED
FRESH MANUFACTURING FOOD
AGRICULTURAL DIRECT RAW
HANDLING PRACTICES
PRACTICES CONSUMPTION MATERIALS
PRACTICES

• Preventing fresh food from being contaminated by biological

and 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 in
the fresh food production.
• Controlling the health of animals and plants, so that it does
not negatively impact fresh food

Dedi Fardiaz Singapore, 1 Sept 2009 7

Pre-Market Assessment for Processed Food

Government Regulation 28/2004, Article 42

GOOD
GOOD FRESH FOOD GOOD PROCESSED
FRESH MANUFACTURING FOOD
AGRICULTURAL DIRECT RAW
HANDLING PRACTICES
PRACTICES CONSUMPTION MATERIALS
PRACTICES

Processed food for trade in retail packaging shall obtain

the registration approval letter from NADFC, prior to
distribution (based on food safety, quality, and nutrition
assessment results).

Exempted processed food produced by home industries.

Processed food made by home industries shall possess
a home industry food production certificate issued by
the Local Government.
Dedi Fardiaz Singapore, 1 Sept 2009 8

Dedi Fardiaz
 4 March 2004

Government Regulation No 28/2004 on Food Safety, Quality and

Nutrition, Article 42

Registration of Product
NADFC
Registration Approval Letter National Agency for
Drug and Food Control
Republic of Indonesia

Food Industry

•• BPOM
BPOM MDMD
for
for domestic
domestic products
products
•• BPOM
BPOM MLML
for
for imported
imported products
products
Dedi Fardiaz, 061107 9

Scientific data and information is

supplied by the client
Food Industry

Request for additional data

and information (if needed) Food Labeling
Assessment
Peer Review
Team
Labeling Standards Government
NADFC Regulation
No. 69/1999 on
Product Registration National Agency for Food Labeling
Approval Letter Drug and Food Control and Advertisiment
Republic of Indonesia Result
Dedi Fardiaz, 061107 10

Dedi Fardiaz
 4 March 2004

ing g ry
d kag elin go
oo ac ab ate
F P L C

CORNBEEF
Netto 250 g

What are regulated

Copyright Dedi Fardiaz /standardized?
HIMITEPA, 080809 11

1.
Wh
at i
s the
typ
eo
f Fo
od
?

Look at Food Category!

CORNBEEF
Netto 250 g

Dedi Fardiaz Singapore, 1 Sept 2009 12

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 4 March 2004

Food Category

National
Agency for
Drug and Food
Control
Dedi Fardiaz Singapore, 1 Sept 2009 13

Based on Food Category System (GSFA, 2005)

No. Name of Food

01.0 Dairy products and analogues, excluding products of food categor y 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, pulses
and 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 protein
products) 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
Dedi Fardiaz could not
Singapore, be2009
1 Sept placed in categories 01 - 15. 14

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 4 March 2004

SURAT KEPUTUSAN
KEPALA BADAN PENGAWAS OBAT DAN MAKANAN
REPUBLIK INDONESIA
NOMOR : HK.00.05.52.4040
TANGGAL : 9 OKTOBER 2006
Decree of the Head of the
TENTANG National Agency for Drug
KATEGORI PANGAN and Food Control,
Republic of Indonesia

Halaman
KATEGORI PANGAN 0.1 1
Produk – Produk Susu dan Analognya, Kecuali Yang Termasuk
Kategori 02.0 2

01.1 Susu dan Minuman Berbasis Susu 2

01.1.1 Susu dan Buttermilk (Plain1) 2

01.1.1.1 Susu (Plain1) 2

Susu 2
Susu Segar 2
Susu Pasteurisasi 2
Susu UHT (Ultra High Temperature)
Dedi Fardiaz Singapore, 1 Sept 2009
3 15
Susu Steril 3
Susu Tanpa Lemak atau Susu Skim 3

Ready-to-eat Savouries
Sample

15.0 Makanan Ringan Siap Santap

Termasuk semua jenis makanan ringan asin/gurih (savoury) atau rasa

lainnya.

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 cracker tawar dari kategori 07.12. Sebagai contoh
adalah 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), dan
papad (terbuat dari tepung beras atau tepung black gram atau tepung kacang
cow pea soaked (basah/rendam), dicampur dengan garam dan rempah, dan
berbentuk bola atau lempengan).

15.1 Snacks - potato, cereal, flour or starch based Scope

(from roots and tubers, pulses and legumes)
Dedi Fardiaz Singapore, 1 Sept 2009 16

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 4 March 2004

Sample
Keripik 2 Kentang
Definition
Definisi :
Keripik 2 kentang adalah makanan kering yang dibuat dari kentang segar
dapat berbentuk irisan tipis yang digoreng dengan atau tanpa
penambahan bahan lainnya.

Karakteristik dasar : Basic Characteristics

• Tekstur renyah;
• Kadar air tidak lebih dari 3%.

Keripik 2 Gadung

Definisi :
Keripik 2 gadung adalah makanan kering yang dibuat dari gadung
(Dioscorea hispida) berbentuk irisan tipis yang digoreng dengan atau
tanpa penambahan bahan lainnya.

Karakteristik dasar :
• Tekstur renyah;
• Kadar air tidak lebih dari 6%.
Dedi Fardiaz Singapore, 1 Sept 2009 17

Food Index
Indeks Pangan Food Category No
Page

No Kategori Halaman
Pangan
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
Dedi Fardiaz Singapore, 1 Sept 2009 18
Air Berperisa 14.1.4.2 232
Air Demineral 14.1.1.2 212

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2.
Fo
Qu od S
alit afe
y S ty a
tan nd
da
rds
?

CORNBEEF
Netto 250 g

Dedi Fardiaz Singapore, 1 Sept 2009 19

Chemical
Contaminants
Vitamin
Mineral
Lainny

Contamination may occur

during food handling from
farm to table (Pesticides,
a

animal drugs, mycotoxin,

,
,

heavy metals, etc.)

Chemicals produced
during food
porocessing
Maillard and flavor products,
3-mcpd, trans -fatty acid,
ester, acrylamide, polar
materials in fried products,
etc.
Food Additives
Permitted to be used in food
Preservatives, coloring,
intense sweeteners,
antioxidan, emulsifyer, etc..
Hazardous Substances
Chemicals prohibited to be
Basic CompositionSingapore,
Dedi Fardiaz
of Food 1 Sept 2009 used in food preaparation
20

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PHYSICAL HAZARDS
CHEMICAL HAZARDS Chemical
Contaminants
BIOLOGICAL HAZARDS
Contamination may occur
during food handling from
farm to table (Pesticides,
animal drugs, mycotoxin,
heavy metals, etc.)
Chemicals produced
during food
porocessing
Maillard and flavor products,
3-mcpd, trans -fatty acid,
ester, acrylamide, polar
materials in fried products,
etc.
Food Additives
Permitted to be used in food
Preservatives, coloring,
intense sweeteners,
Food Safety Measures antioxidan, emulsifyer, etc..
Hazardous Substances
Chemicals prohibited to be
Dedi Fardiaz Singapore, 1 Sept 2009 used in food preaparation
21

Chemicals prohibited to be used in foods

1. Boric Acid and Its Compounds

2. Salisilic Acid and Its Salts
3. Diethylpyrocarbonate
4. Dulcin
5. Potassium Chlorate
6. Chloramphenicol
7. Brominated Vegetable Oil
8. Nitrofurazon
9. Formalin (Formaldehide)

Hazardous Substances
Chemicals prohibited to be
used in food preaparation

Dedi Fardiaz
 4 March 2004

Colorings prohibited to be used in foods

1. Auramine 16. Oil Orange SS

2. Alkanet 17. Oil Orange XO
3. Butter Yellow 18. Oil Orange AB
4. Black 7984 19. Oil Yellow OB
5. Burn Amber 20. Orange G
6. Chrysoidine 21. Orange GGN
7. Crysoine 22. Orange RN
8. Citrus Red No.2 23. Orchid and Orcein
9. Chocolate Brown FB 24. Ponceau 3R
10. Fast Red E 25. Ponceau SX
11. Fast Yellow AB 26. Ponceau 6R
12. Guinea Green G 27. Rhodamin B
13. Indanthrene Blue RS 28. Sudan I
14. Magenta 29. Scarlet GN
15. Metanil Yellow 30. Violet 6B

1. Colorings
2. Sweeteners
3. Preservatives
4. Antioxidants
5. Anticaking agents
6. Flavorings
7. Acidity regulator
8. Whitening agents
9. Emulsifier, Stabilizer, and Food Additives
Thickening agents Permitted to be used in food
10. Hardening agents Preservatives, coloring,
intense sweeteners,
11. Sequestrans antioxidan, emulsifyer, etc..

Dedi Fardiaz Singapore, 1 Sept 2009 24

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SNI 01- 6993-2004

SNI
Sweeteners
Sweeteners
Indonesian National Standard
Standar Nasional Indonesia

Bahan tambahan pemanis buatan-

Persyaratan penggunaan dalam produk pangan

FOOD ADDITIVE: SWEETENERS

REQUIREMENTS IN FOODS

National Standardization Agency

ICS 67.220.20 Badan Standardisasi Nasional

Dedi Fardiaz Singapore, 1 Sept 2009 25

Content Daftar isi

Content Daftar isi i

Forward Prakata ii
Introduction Pendahuluan
iii
1 Scope 1 Ruang lingkup 1
2 Definition 2 Istilah dan definisi 1
3 Abbreviation 3 Istilah dan singkatan 2
4 Limitation 4 Batasan penggunaan pemanis buatan 3
5 Labeling 5 Ketentuan label 3
6 Food Category 6 Penggunaan pemanis buatan berdasarkan kategori pangan 4

Lampiran A Kajian keamanan pemanis buatan 32

Risk assessment Bibliografi 41
References

Tables Tabel 1. Penggunaan Alitam berdasarkan kategori pangan 4

Tabel 2. Penggunaan Asesulfam-K berdasarkan kategori pangan 6
Tabel 3. Penggunaan Aspartam berdasarkan kategori pangan 9
Tabel 4. Penggunaan Isomalt berdasarkan kategori pangan 12
Tabel 5. Penggunaan Laktitol berdasarkan kategori pangan 14
Tabel 6. Penggunaan Maltitol berdasarkan kategori pangan 16
Tabel 7. Penggunaan Manitol berdasarkan kategori pangan 17
Tabel 8. Penggunaan Neotam berdasarkan kategori pangan 18
Tabel 9. Penggunaan Sakarin berdasarkan kategori pangan 19
Tabel 10. Penggunaan Siklamat berdasarkan kategori pangan 22
Tabel 11. Penggunaan Silitol berdasarkan kategori pangan 24
Tabel 12. Penggunaan Sorbitol berdasarkan kategori pangan 26
Tabel 13. Penggunaan Sukralosa berdasarkan kategori pangan 28
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Example of Table for sweeteners permitted to be used in foods

based on GSFA Food Category System

No. Food Category Maximum Level

Table 8. Penggunaan Neotam berdasarkan Kategori Pangan
No. Kat. Batas Penggunaan
Pangan
Kategori Pangan Food Category Maksimum (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

Pudding dessert 45
Gelatin dessert 19

Ice cream 20
Frozen novelties (ices) 20

02.3 Emulsi lemak selain kategori 02.2, termasuk produk mix (campuran kering)
25
dan/atau produk beraroma berbasis emulsi lemak
04.1.2.5 Jem, jeli dan marmalad 100

04.1.2.8 Bahan baku berbasis buah -buahan, meliputi bubur buah, puree, toping buah dan
100
santan kelapa
04.1.2.9 Makanan penutup atau pencuci mulut (dessert) berbasis buah-buahan, termasuk
Dedi Fardiazdessert berbasis air beraroma buah
Singapore, 1 Sept 2009 19 27

SNI 01- 7152-2006

SNI
Flavorings
Flavorings

Indonesian National Standard

Standar Nasional Indonesia

BAHAN TAMBAHAN PANGAN

PERSYARATAN PERISA DAN
PENGGUNAAN DALAM PRODUK PANGAN

FOOD ADDITIVE: FLAVORINGS

REQUIREMENTS IN FOODS

National Standardization Agency

ICS 67.220.20 Badan Standardisasi Nasional

Dedi Fardiaz Singapore, 1 Sept 2009 28

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 4 March 2004

National Food Safety Standards on Flavorings

Table. Substances which are prohibited to be used as flavorings in

food products

No Substances CAS No
1. Dulkamara (Dulcamara, Solanum dulcamara)
2. Kokain (Cocaine) 50-36-2
3. Nitrobenzene (Nitrobenzene) 98-95-3
4. Sinamil antranilat (Cinnamyl anthranilate) 87-29-6
5. Dihidrosafrol (Dihydrosafrole) 94-58-6
6. Biji Tonka (Tonca Bean) 8024-04-2
7. Minyak Calamus (Calamus Oil, Acorus calamus L)
8. Minyak Tansi (Tansy Oil) 8016-87-3
9. Minyak Sasafras (Sassafras Oil) 68917-09-9
Dedi Fardiaz Singapore, 1 Sept 2009 29

National Food Safety Standards on Flavorings

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 β-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
Dedi Fardiaz Singapore, 1 Sept 2009 30

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National Food Safety Standards on Flavorings

Table. Flavorings Positive List (based on JECFA Evaluation)

No. Flavoring Substances JECFA EC FEMA

1 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 2041
9 allyl 10-undecenoate 9 09.146 2044
1609 piperazine
Dedi Fardiaz
1615
Singapore, 1 Sept 2009
14.141 425031

SNI SNI 01-7152- 2006

Standar Nasional Indonesia

RSNI3 RSNI3 - - 2006

Rancangan Standar Nasional Indonesia 3

RSNI2 RSNI2 - - 2006

Rancangan Standar Nasional Indonesia 2

RSNI1 RSNI1 - - 2006

Rancangan Standar Nasional Indonesia 1

Process of Review and the Development

Dedi Fardiaz Singapore, 1 Sept 2009of Food Safety Standards
32

Dedi Fardiaz
 4 March 2004

Preservatives
Preservatives RSNI3-7383-2008

RSNI3
Rancangan Standar Nasional Indonesia 3
Indonesian National Standard

BAHAN TAMBAHAN PANGAN PENGAWET

PERSYARATAN PENGGUNAAN DALAM PANGAN

FOOD ADDITIVE PRESERVATIVES

REQUIREMENTS IN FOODS

National Standardization Agency

ICS 67.220.20 Badan Standardisasi Nasional

Dedi Fardiaz Singapore, 1 Sept 2009 33
Antioxidants

RSNI3-7384-2008
Antioxidants

RSNI3
Rancangan Standar Nasional Indonesia 3
Indonesian National Standard

BAHAN TAMBAHAN PANGAN ANTIOKSIDAN

PERSYARATAN PENGGUNAAN DALAM PANGAN

FOOD ADDITIVE ANTIOXIDANTS

REQUIREMENTS IN FOODS

National Standardization Agency

ICS 67.220.20 Badan Standardisasi Nasional

Dedi Fardiaz Singapore, 1 Sept 2009 34

Dedi Fardiaz
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ds al s)
r i
n da ater
a
g St M
in ct
kag nta
c o
Pa od C Kontaminan
Kontaminan Kimia
Mungkin
Kimia
Mungkin mencemari
mencemari

(Fo
pangan
pangan pada
pada mata
mata rantai
rantai

min,

eral,
Lain
min,

eral,
Lain
Vita

nya
Min
Vita

nya
Min
pangan
pangan from
from farm
farm to
to table
table
Pestisida,
Pestisida, obat
obat hewan,
hewan, mikotoksin,
mikotoksin,
logam
logamberat,
berat,dsb.
dsb.
Senyawa
Senyawa Kimia
Kimia yang
yang
mungkin
mungkin terbentuk
terbentuk dalam
dalam
Pengolahan
Pengolahan
Produk
Produk Maillard
Maillard dandan
citarasa,
citarasa,33-- mcpd,
mcpd,trans-
trans-
fatty
fatty acid,
acid, ester,
ester,
akrilamida,
akrilamida, senyawa
senyawa polar
polar
pada
pada gorengan,
gorengan, dsb.
dsb.

Examples: BTP
BTP(Bahan
(BahanTambahan
TambahanPangan)
Pangan)

Diperbolehkan
Diperbolehkanuntuk
untuksengaja
sengaja
ditambahkan
ditambahkan ke
ke dalam
dalam pangan
pangan
Pengawet,
Pengawet, pewarna,
pewarna, pemanis,
• Heavy metals antioksidan,
pemanis,
antioksidan, pengemulsi,
pengemulsi, dsb.
dsb.

• Vinyl Chloride Komposisi kimia dasar pembentuk pangan

BB
BB (Bahan
(Bahan Berbahaya)
Berbahaya)
yang dilarang tapi mungkin
yang dilarang tapi mungkin
disalahgunakan
disalahgunakan untuk
untuk pangan
pangan

Monomer
• Melamine
• Formaldehyde
• Phthalates
(DINP, DIDP,
DEHP)
• etc.
Dedi Fardiaz Singapore, 1 Sept 2009 35

NADFC Regulation on Food Packaging Material

Decree Nomor : HK 00.05.55.6497/2007 on Food Packaging
Materials

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).
Copyright Dedi Fardiaz Packaging, Jakarta 271107 36

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Article 4
(1) Basic materials: plastic, cellophane, paper, rubber, elastomer,
metal, metal alloy, ceramic, and/or glass.

(2) Additives: antimicrobial agent, sanitizer, plastic foaming

former, glue, anticorrosive agent, antistatic and or antifog,
cleaner, coloring, emulsifier and or surface active agent,
lubricant, plasticizer, preservative, filler, stabilizer, antiblocking
agent, anticoagulant, modifier, whitener.

Copyright Dedi Fardiaz Packaging, Jakarta 271107 37

mple
a
Ex
Plastic/Rubber/Elastomer
Food Contact Maximum
No Parameter
Substance Migration Limit

16 Resin Melamine 1 Produced with1 mol

Formaldehyde melamine and not more
than 3 mol of formaldehyde
Chloroform soluble total 0.078 mg/cm2
extract
2 Formaldehyde migration 3 ppm
3 Melamine migration 30 ppm
30 Resin Urea
Formaldehyde Formaldehyde migration 3 ppm

31 Polyvinylchloride Vinyl Chloride Monomer 1 ppm

Polymer
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mple
a
Ex
Ceramic
Food Contact Maximum
No Parameter
Substance Migration Limit

2 All types of Pb (acetic acid solvent 4% 4 mg/L

ceramic which at 22 ± 2oC, 24 ± 0.5 hr)
can be filled
Cd (acetic acid solvent 4% 0.3 mg/L
at 22 ± 2oC, 24 ± 0.5 hr)

3 Cooking Pb (acetic acid solvent 4% 1.5 mg/L

utensils, at 22 ± 2oC, 24 ± 0.5 hr)
packaging, tank
with vol <3 L Cd (acetic acid solvent 4% 0.1 mg/L
at 22 ± 2oC, 24 ± 0.5 hr)

Dedi Fardiaz Jakarta, 12/06/2008 39

mple
a
Ex
Metal
Food Contact Maximum
No Parameter
Substance Migration Limit

1 Can As (water, 95°C, 30 min for 0.2 ppm

usage > 100°C, or citric acid
0,5%, 60° C, 30 min, for food
with pH < pH 5)
0.1 ppm
Cd (water, 95°C, 30 min for
usage > 100°C, or citric acid
0,5%, 60° C, 30 min, for food
with pH < pH 5)
0.4 ppm
Pb (water, 95°C, 30 min for
usage > 100°C, or citric acid
0,5%, 60° C, 30 min, for food
with pH < pH 5)
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mple
a
Ex
Food Contact Maximum
No Parameter
Substance Migration Limit

2 Can with plastic- 1 Dry residue (n-heptan solvent, 90 ppm

resin coating 25°C, 60 min)
2 Dry residue (ethanol solvent 20%, 30 ppm
60°C, 30 min)
3 Dry residue (acetic acid solvent 30 ppm
4%, 60°C, 30 min)
4 Dry residue (water solvent, 95°C, 30 ppm
30 min for usage > 100°C)
5 Phenol from synthetic resin (water 5 ppm
solvent, 95°C, 30 min for usage >
100°C)
6 Epichlorohydrin from synthetic 0.5 ppm
resin (n-pentan solvent, 25°C, 2 hr)

Vinyl Chloride Monomer

7 1 ppm

Dedi Fardiaz Jakarta, 12/06/2008 41

mple
a
Ex

Chemical Migration Testing for Can with Resin Coating

Type of Extracting Solvent
Food Water Heptane Alcohol
Conditions of Usage (T and t) (T and t) 8%
(T and t)

Pasteurization above 66 o T

Oil in water emulsion Filled at boiling

temperature and
cooled to 38 o C

Water in oil emulsion Filled at boiling

high oil content temperature and
cooled to 38 o C 49 oC, 15 min
Dedi Fardiaz Jakarta, 12/06/2008 42

Dedi Fardiaz
 4 March 2004

mple
a
Ex

Chemical Migration Testing for Sealing Gasket

Type of Extracting Solvent
Food Water Heptane Alcohol
Conditions of Usage (T and t) (T and t) 8%
(T and t)

Sterilization above 100 o T

Oil in water emulsion 121 o C, 2 hr

Water in oil emulsion 121 o C, 2 hr 66 o C, 2 hr

high oil content
Oil-based Sauce

Dedi Fardiaz Jakarta, 12/06/2008 43

Go
an verm
d A en
dv t Re
ert
ise gula
me tion
nt No
. 69
/19
99
on
Fo
od
La
be
l

CORNBEEF
Netto 250 g

Dedi Fardiaz Singapore, 1 Sept 2009 44

Dedi Fardiaz
 4 March 2004

§ Name of Product

§ List of Ingredients

§ Net Weight (Volume)

§ Name and Address of

Producers or Importers

§ Expiration date (Best used

before)
Processed food should be
registered ata NADFC or Local
Governments
(MD, ML, SP, P-IRT)
MD, ML, SP, P-IRT

Food label shall at least contains 5 information

Dedi Fardiaz Singapore, 1 Sept 2009 45

§ Name of Product

§ List of Ingredients

§ Net Weight (Volume)

§ Name and Address of

Producers or Importers

§ Expiration date (Best used

before)

d
on anm
triti
N th Clai s
u
Heal
MD, ML, SP, P-IRT

Dedi Fardiaz Singapore, 1 Sept 2009 46

Dedi Fardiaz
 4 March 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 Claim
2.1.2 Nutrient Comparative Claim

2.2 Health Claim

2.2.1 Nutrient Function Claims
2.2.2 Other Function Claims
2.2.3. Reduction of Disease Risk Claims

www.codexalimentarius.net

Dedi Fardiaz Singapore, 1 Sept 2009 47

Scientific data and information is

supplied by the client
Food Industry

Request for additional data

and information (if needed) Food Labeling
Assessment
Peer Review
Team
Labeling Standards Government
NADFC Regulation
No. 69/1999 on
Product Registration National Agency for Food Labeling
Approval Letter Drug and Food Control and Advertisiment
Republic of Indonesia Result
Dedi Fardiaz, 061107 48

Dedi Fardiaz
 4 March 2004

Production FOOD (fresh, processed, ready to serve) Distribution

g
gin ng ry
od cka beli tego
IMPORTED FOOD Fo Pa La Ca

CORNBEEF
Netto 250 g

Copyright Dedi SUMMARY:

Fardiaz Food Regulation
HIMITEPA, 080809 in Indonesia 49

Thank You Very Much

Browse:
Browse: www.pom.go.id
www.pom.go.id

Dedi Fardiaz Singapore, 1 Sept 2009 50

Dedi Fardiaz