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Allergies to wheat and peanuts are generally known in food products. However, skin contact with these substances can also lead to the development of corresponding allergies. For this reason, the EU has regulated the use and quality of wheat proteins and peanut oils.
Regulation (EU) 2017/2009 amending Annex III of the EU Cosmetic Regulation defines limits for these ingredients. From September 25, 2018, cosmetic products placed on the market must meet the aforementioned requirements.
Peanut oils used in cosmetics may only contain a maximum concentration of 0.5ppm of peanut proteins. The restriction for hydrolyzed wheat proteins depends on the average molecular mass of the peptides. The maximum value for the average mass is 3.5 kDa.
The exact text of Regulation (EU) 2017/2009 can be found under the following link.
Source: European Union
According to Regulation (EU) 1169/2011, substances that cause allergies or intolerances must be indicated on pre-packaged foods. The threshold levels listed below, which are also used by official surveillance authorities as a basis for evaluating laboratory results, are intended to provide guidance on when an allergen must be declared as an ingredient.
| Allergen | Analytically determined as | Mandatory labeling as ingredient according to Regulation (EU) 1169/2011 |
|
Cereals containing gluten (wheat, rye, barley, oats, spelt, kamut) except: wheat-based glucose syrups, dextrose, wheat-based maltodextrins, barley-based glucose syrups, cereals for the production of alcoholic beverages |
Gluten | > 80 mg/kg |
| Eggs and products thereof | Whole egg powder | > 1 mg/kg |
| Peanuts and products thereof | Peanut | > 5 mg/kg |
|
Soybeans and products thereof except: fully refined soybean oil, natural tocopherols, plant oil-derived phytosterols, phytostanol esters from soybean oil sterols |
Full-fat soy flour | > 20 mg/kg |
|
Milk and products thereof (including lactose) except: whey for producing alcoholic beverages, lactitol |
Skimmed milk powder | > 2.5 mg/kg |
|
Treenuts and products thereof except: treenuts for producing alcoholic beverages Hazelnuts Cashew Almonds, walnuts, pecans, Brazil nuts, pistachios, macadamias, Queensland nuts |
As whole hazelnut, almond etc. |
> 5 mg/kg > 50 mg/kg > 20 mg/kg |
| Sesame seeds and products thereof | Unhulled sesame | > 10 mg/kg |
| Lupins and products thereof | Lupin | > 50 mg/kg |
| Celery and products thereof | Celery seed | > 20 mg/kg |
| Mustard and products thereof | Mustard seed | > 5 mg/kg |
These values are intended solely as guide values where the measurement uncertainty of the analytical methods must be considered.
Source: www.untersuchungsämter-bw.de
These values are intended solely as guide values where the measurement uncertainty of the analytical methods must be considered.
Source: http://www.untersuchungsämter-bw.de/pub/beitrag.asp?ID=878&subid=0&Thema_ID=9&lang=DE
Training in accordance with Section 4 of the Food Hygiene Regulation (LMHV) is a legally required instruction for all persons who work with perishable foods but do not have the relevant vocational training, in order to train them before they start work. It is therefore aimed in particular at career changers (including seasonal and temporary workers) who need to learn all the important basic rules for handling perishable food. This training teaches the basics of food hygiene, such as microbiological hazards, personnel and operational hygiene, cleaning, storage, labeling, and the HACCP system, in order to ensure food safety and prevent contamination.
The BAV Academy offers this course online via the Internet portal: www.bav-onlineschulung.de
Hygiene training in accordance with DIN EN ISO 22716 (Cosmetics GMP) (Good Manufacturing Practice) provides cosmetics companies with the necessary knowledge about good manufacturing practices to ensure the safety, quality, and conformity of their products, including personnel hygiene, operational hygiene, cleaning, disinfection, quality control, and documentation.
The BAV Academy offers this course online via the Internet portal: www.bav-onlineschulung.de
Basic HACCP training teaches the legally required fundamentals of the HACCP concept (Hazard Analysis and Critical Control Points) for making food safer by systematically analyzing and controlling potential hazards (chemical, physical, microbiological), and trains employees to set up and apply an internal control system, including hazard analysis, determination of critical control points (CCP), and documentation.
Every food business and kitchen is legally required under Article 5 of Regulation (EC) No. 852/2004 on food hygiene to implement an HACCP concept or procedures based on HACCP principles.
The BAV Academy offers this course online via the Internet portal: www.bav-onlineschulung.de
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