Regulation on types of food enzymes and conditions for their use in foodstuff.

Subject

Food & nutrition

Keyword

Food additives Processing/handling Classification/declassification Food quality control/food safety

Geographical area

Europe, Europe and Central Asia, Mediterranean, Southern Europe

Entry into force notes

This Regulation enters into force eight days after its publication in the Official Gazette, and it will fully apply on 1 January 2019.

Abstract

This Regulation determines the types of food enzymes that can/may be used in foodstuff (during processing period), including necessary conditions for their use, marking and manner and conditions for placing on the market. As defined by this text, food enzyme is a product obtained from plants, animals or microorganisms, including the product obtained by fermentation process using microorganisms containing one or more enzymes that can catalyze the specific biochemical reaction and the addition of food for technological use at any stage of production, processing, preparation, packaging, transport and/or storage.

Full text

Montenegrin

Website

www.mpr.gov.me

References - Legislation

Implements

Law on food safety (2015).

Legislation | Montenegro | 2015

Keyword: Basic legislation, Food quality control/food safety, Inspection, Internal trade, International trade, HACCP, Offences/penalties, Consumer protection, Risk assessment/management, Food additives, Special dietary uses, Early warning system, Residues, Precautionary principle, Treated food, Radiation, Registration, Education, Genetically modified organism (GMO), Animal feed/feedstuffs

Source: FAO, FAOLEX