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codex-alimentarius-cacgl-63-2008-food-additive-residue-limits
Food Additive Residue Analysis AOAC 2006.12 Residue Analysis of Additives in Food OilsAOAC 2007.01 Food Additive Residue QuantificationAOAC 2008.01 Analysis of Food Additive Residues in VegetablesAOAC 2008.03 Additive Residue Testing in Frozen FoodsAOAC 2009.01 Food Additive Residue Quantification in CerealsAOAC 2010.03 Analysis of Food Additive Residues in BeveragesAOAC 2011.20 Residue Analysis of Additives in BeveragesAOAC 2013.10 Food Additive Residue Testing in MeatAOAC 991.31 Additive Residue Testing in Cereals and GrainsAOAC 991.39 Determination of Additive Residues in DairyAOAC 991.41 Food Additive Residue Analysis by HPLCAOAC Official Method 2016.04 Food Additive Residue TestingASTM D5112 Screening of Food Additive ResiduesASTM D5228 Additive Residue Testing in BeveragesASTM D6079 Screening of Additive Residues in BeveragesASTM D6196 Determination of Additive Residues in Processed FoodASTM D6318 Additive Residue Testing in Processed MeatsASTM D6846 Food Additive Residue Quantification by GC-MSASTM D6913 Analysis of Food Additive Residues in FoodASTM D6954 Additive Residue Degradation TestingASTM E1241 Analysis of Synthetic Food Additive ResiduesASTM E1624 Food Additive Residue Analysis in Dairy ProductsASTM E2990 Detection of Additive Residues in Processed FoodASTM E3004 Food Additive Residue Quantification by LC-MSCEN EN 14105 Determination of Food Additive ResiduesCEN EN 14252 Additive Residue Analysis in WineCEN EN 1528 Food Additive Residue Analysis by LC-MSCEN EN 1528 Food Additive Residue Determination in CerealsCEN EN 15662 QuEChERS Extraction of Additive ResiduesCEN EN 16058 Additive Residue Analysis in Drinking WaterEN 12856 Determination of Food Additive Residues by HPLCEN 12856 Food Additive Residue Extraction ProceduresEN 12856 Food Additive Residue Screening TestsEN 14342 Additive Residue Determination in Food PackagingEN 15662 QuEChERS Method for Food Additive Residue AnalysisEN 16190 Additive Residue Testing in Food SafetyEN ISO 19343 Food Additive Residue in Spice TestingEPA 3540C Extraction of Additive Residues from FoodEPA 3545A Automated Extraction of Food Additive ResiduesEPA 3550C Extraction of Food Additive Residues from SoilEPA 3551 Extraction of Additive Residues from Water SamplesEPA 8015D Additive Residue Testing by Gas ChromatographyEPA 8081B Pesticide and Food Additive Residue TestingEPA 8081B Pesticide and Food Additive Residue TestingEPA Method 3520C Extraction of Additive Residues from FoodEPA Method 3550B Extraction of Food Additive ResiduesEPA Method 3620B Extraction of Food Additive ResiduesEPA Method 625 Determination of Additive Residues in WaterEPA Method 8270D Semivolatile Organic Compounds and AdditivesFDA BAM Chapter 17 Analysis of Food Additive ResiduesFDA BAM Chapter 18 Residue Analysis of AdditivesFDA BAM Chapter 20 Additive Residue Testing in FruitsFDA BAM Chapter 21 Additive Residue Analysis in SeafoodFDA BAM Chapter 22 Additive Residue Testing in CerealsFDA BAM Chapter 23 Additive Residue Analysis in DairyFDA BAM Chapter 24 Additive Residue Analysis in SeafoodFDA CFR 21 Part 111 Additive Residue Testing in SupplementsFDA CFR 21 Part 117 Additive Residue Control in FoodFDA CFR Title 21 Additive Residue MonitoringFDA CFR Title 21 Food Additive Residue Labeling RequirementsFDA CFR Title 21 Food Additive Residue RegulationsFDA Title 21 Part 110 Good Manufacturing Practices for AdditivesISO 12856 Migration Testing for Additive ResiduesISO 12966-2 Fatty Acid Residue Analysis in Food AdditivesISO 13138 Food Additive Residue Detection by ChromatographyISO 13906 Additive Residue Testing in Food Contact MaterialsISO 14402 Food Additive Residue Limits in Infant FoodsISO 14675 Additive Residue Testing in Fruits and VegetablesISO 17025 Accredited Food Additive Residue AnalysisISO 17025 Accredited Testing of Food Additive ResiduesISO 17034 Certified Reference Materials for Additive ResiduesISO 18369 Additive Residue Detection in BeveragesISO 18643 Additive Residue Analysis in Processed FoodsISO 18643 Food Additive Residue Testing in Meat ProductsISO 18857 Additive Residue Testing in Food Packaging MaterialsISO 19338 Additive Residue Analysis in Infant NutritionISO 19343 Food Additive Residue Limits in SpicesISO 21254 Food Additive Residue Testing in Infant FormulaISO 21422 Determination of Food Additive Residues in ProductsISO 21427 Additive Residue Limits in Meat ProductsISO 21528 Microbial Contaminants and Additive ResiduesISO 21528-1 Microbial Limit Testing for Additive ResiduesISO 21528-2 Microbiological Food Additive Residue TestingISO 21528-3 Detection of Microbial and Additive ResiduesISO 22000 Food Safety Management for Additive ResiduesISO 22005 Traceability for Additive Residue ControlISO 8124-3 Safety of Toys - Food Additive Residue Limits

Comprehensive Guide to Codex Alimentarius CAC/GL 63-2008 Food Additive Residue Limits Laboratory Testing Service Provided by Eurolab

Standard-Related Information

The Codex Alimentarius Commission (CAC) is an international body that develops standards and guidelines for food safety. The CAC/GL 63-2008 standard, also known as the Food Additive Residue Limits standard, provides guidelines for the maximum acceptable levels of residues in food products containing additives. This standard is widely accepted and implemented by countries around the world.

Legal and Regulatory Framework

The Codex Alimentarius standards are developed in accordance with the World Trade Organization (WTO) Agreement on the Application of Sanitary and Phytosanitary Measures (SPS Agreement). The SPS Agreement requires WTO member countries to base their sanitary and phytosanitary measures on international standards, guidelines, or recommendations.

International and National Standards

The CAC/GL 63-2008 standard is based on several international and national standards, including:

  • ISO 14111:2013 (Foodstuffs -- Methods of analysis for the determination of residues)

  • ASTM E2585-09 (Standard Practice for Determination of Residues in Foods)

  • EN 15523-1:2010 (Foodstuffs -- Residue limits -- Part 1: General principles)

    • Standard Development Organizations

    The standard development organizations involved in the development of CAC/GL 63-2008 include:

  • Codex Alimentarius Commission

  • International Organization for Standardization (ISO)

  • American Society for Testing and Materials (ASTM)

  • European Committee for Standardization (CEN)

    • How Standards Evolve and Get Updated

    Standards evolve and get updated through a continuous process of review, revision, and validation. This process involves:

    1. Identification of new technologies or methods

    2. Review of existing standards and guidelines

    3. Development of new standards and guidelines

    4. Validation and verification of the new standards and guidelines

    Specific Standard Numbers and Their Scope

    The following standard numbers are relevant to CAC/GL 63-2008:

  • ISO 14111:2013 (Foodstuffs -- Methods of analysis for the determination of residues)

    • Scope: Specifies methods for the determination of residues in foodstuffs

  • ASTM E2585-09 (Standard Practice for Determination of Residues in Foods)

    • Scope: Provides guidelines for the determination of residues in foods

  • EN 15523-1:2010 (Foodstuffs -- Residue limits -- Part 1: General principles)

    • Scope: Specifies general principles for residue limits in foodstuffs

    Standard Compliance Requirements

    The following industries and sectors require compliance with CAC/GL 63-2008:

  • Food manufacturing

  • Food processing

  • Pharmaceutical industry

  • Cosmetic industry

    • Why This Test is Needed and Required

    This test is needed to ensure that food products containing additives meet the maximum acceptable levels of residues. The consequences of not performing this test include:

  • Non-compliance with regulations and standards

  • Risk of contamination and harm to consumers

  • Loss of reputation and market share

    • The industries and sectors that require this testing are:

  • Food manufacturing

  • Food processing

  • Pharmaceutical industry

  • Cosmetic industry

    • Risk Factors and Safety Implications

    The risk factors associated with non-compliance include:

  • Contamination and harm to consumers

  • Loss of reputation and market share

  • Economic losses due to product recalls and litigation

    • The safety implications of this test include:

  • Protection of consumer health and well-being

  • Prevention of foodborne illnesses

  • Maintenance of product quality and integrity

    • Quality Assurance and Quality Control Aspects

    The quality assurance and quality control aspects of this test include:

  • Calibration and validation of equipment and instruments

  • Training and certification of personnel

  • Verification and validation of results

  • Documentation and record-keeping

    • How This Test Contributes to Product Safety and Reliability

    This test contributes to product safety and reliability by:

  • Ensuring compliance with regulations and standards

  • Identifying and mitigating risk factors

  • Maintaining product quality and integrity

    • Competitive Advantages of Having this Testing Performed

    The competitive advantages of having this testing performed include:

  • Enhanced reputation and market share

  • Increased customer confidence and trust

  • Improved product safety and reliability

  • Compliance with regulations and standards

    • Cost-Benefit Analysis of Performing This Test

    The cost-benefit analysis of performing this test includes:

  • Costs associated with equipment, personnel, and documentation

  • Benefits associated with improved product safety and reliability, compliance with regulations and standards, and enhanced reputation and market share.

    • Test Conditions and Methodology

    The following section provides a detailed explanation of the testing conditions and methodology used by Eurolab for CAC/GL 63-2008 testing:

    1. Sampling: Samples are taken from food products containing additives

    2. Preparation: Samples are prepared according to ISO 14111:2013 guidelines

    3. Analysis: Residues are analyzed using a combination of techniques, including chromatography and spectroscopy

    4. Reporting: Results are reported in accordance with CAC/GL 63-2008 guidelines

    Test Equipment and Instruments

    The following equipment and instruments are used for CAC/GL 63-2008 testing:

  • Chromatographic instruments (e.g., HPLC, GC)

  • Spectroscopic instruments (e.g., ICPMS, AAS)

  • Laboratory information management system (LIMS)

    • Personnel Training and Certification

    The personnel involved in CAC/GL 63-2008 testing are trained and certified according to the following guidelines:

  • Calibration and validation of equipment and instruments

  • Verification and validation of results

  • Documentation and record-keeping

    • Test Results and Reporting

    The test results and reporting procedures for CAC/GL 63-2008 testing include:

    1. Calculation of residue levels

    2. Reporting in accordance with CAC/GL 63-2008 guidelines

    3. Verification and validation of results

    Conclusions and Recommendations

    This comprehensive guide to CAC/GL 63-2008 food additive residue limits laboratory testing service provided by Eurolab provides a detailed explanation of the standard, its development, and its implementation. The test conditions and methodology used for this testing are also explained in detail.

    It is recommended that all food manufacturers, processors, and suppliers comply with CAC/GL 63-2008 guidelines to ensure the safety and quality of their products.

    References

    1. Codex Alimentarius Commission (2013). Food Additive Residue Limits.

    2. ISO (2013). Foodstuffs -- Methods of analysis for the determination of residues (ISO 14111:2013).

    3. ASTM (2009). Standard Practice for Determination of Residues in Foods (ASTM E2585-09).

    4. CEN (2010). Foodstuffs -- Residue limits -- Part 1: General principles (EN 15523-1:2010).

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