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Governmental Decree No. HG1056/2016 validating the Sanitary Regulation on food enzymes.

Country/Territory
Moldova, Republic of
Document type
Regulation
Date
2016
Source
FAO, FAOLEX
Subject
Food & nutrition
Keyword
Food additives Processing/handling Nutrition Public health Consumer protection Packaging/labelling Internal trade Food quality control/food safety
Geographical area
CIS (Commonwealth of Independent States), Eastern Europe, Europe, Europe and Central Asia, Landlocked Developing Nations
Entry into force notes
This Governmental Decree enters into force six months after the date of its official publication.
Abstract

This Regulation lays down rules on food enzymes used in foods, including those used as processing aids, with a view to ensuring the efficient functioning of the internal market while ensuring a high level of public health protection and a high level of consumer protection, including good practices in the food trade, taking into account the protection of the environment. For these purposes, this Regulation provides for: (a) a national list of approved food enzymes; (b) conditions for the use of food enzymes in food products; and (c) rules for labelling food enzymes sold as such. Only food enzymes included in the national list may be placed on market as such and be used in food products in accordance with the rules and conditions of use provided for in subparagraph 2) of paragraph 7. 5. It is prohibited to place on the market a food enzyme or a food product in which a food enzyme is present, if the use of the food enzyme does not comply with this Regulation and measures for its implementation. A food enzyme may be included in the national list only if it meets the following conditions: (a) does not raise, in accordance with the available scientific evidence, any doubt about its safety for the health of consumers at the proposed level of use; (b) there is a justified technological need; and (c) its use does not mislead the consumer. Misleading the consumer is related to aspects relating to the nature, freshness and quality of the ingredients used, the natural character of the product or the manufacturing process, or the nutritional properties of the product.

Full text
Russian
Website
www.legis.md