COMMITTEES and WORKING GROUPS
The practical work of IOFI is done by various committees and working groups including:
- The Science Board, responsible for the science program which includes:
- Scientific review and evaluations
- Dissemination of scientific information to national and international regulatory bodies
- Serving as a scientific resource for regional and national flavor associations to support coordination and undertake research for addressing emerging issues
- Maintaining an ongoing rigorous scientific research program to document the safety of flavorings under conditions of intended use
2. The RAAC (Regulatory Advisory and Advocacy Committee), which amongst other activities, is responsible for :
- The IOFI Code of Practice
- IOFI positions with respect to the Codex Guideline for the use of Flavorings
- Support and promotion of legislation that enhances IOFI’s Mission and Objectives
- Coordination of worldwide advocacy for the global industry
- Development, evaluation and coordination of regulatory information through Information Letters
3. The WGMA (Working Group on Methods of Analysis), responsible for:
- Developing methods of analysis for the determination of flavoring substances and flavor adjuncts
- Evaluating the validity of reported identifications of flavoring substances in nature
- Advising the Science Board on analytical techniques
4. The SHE (Occupational Safety, Health and Environmental) Committee, a joint committee with IFRA (International Fragrance Association), responsible for matters related to manufacture, handling and transport of fragrance and flavoring substances. It's purpose it is to promote an overall strategy for continuous improvements in the flavor and fragrance industry's safety, health and environment programmes and initiatives.
5. The GHS (Global Harmonized System) Task Force, also a joint committee with IFRA, in charge of :
- Establishing information on classification and labelling of ingredients used by the global flavor and fragrance industry
- Providing guidance on classification and labelling in accordance with the UN Globally Harmonized System.
6. The GPSC (Global Poundage Survey Committee) is in charge of:
- Developing standard global poundage survey methodology to be used by national and regional associations
- Coordinating the national and regional associations' poundage surveys to ensure cross-consistency
- Preparing the IOFI Global Poundage Survey for submission to authoritative safety assessment and/or safety management bodies involved in the safety evaluation of flavoring ingredients