Code of Practice
Complete text:
IOFI Code of Practice
Chapter by chapter:
01. Limitation of Responsibility
02. Preface: About IOFI
03. Definitions
04. The Need and Technological Function of Flavourings in Food.
05. Composition of Flavourings
06. Flavourings and Intellectual Property
07. Basic Standards of Good Manufacturing Practice
08. Labeling
09. Claims Made in the Labeling, Presentation or Advertising of Flavourings
10. Quality Assurance and Management
11. Quality Control and Storage
12. Statement on Shelf Life and Re-Testing
13. Guidelines on the IOFI Interpretation of the term "Natural"
14. Guidelines for the Production of the Thermal Process Flavourings
15. Guidelines for the Preparation of Smoke Flavourings
16. Guidelines for Enzymatic and Microbiological Processes for the Production of Flavourings
17. Guidelines for Health and Environmental Protection
18. Annex I- List of Flavourings and Non-Flavouring Food Ingredients
19. Annex II- Extraction Solvents and Flavouring Substances Requiring Additional Attention
20. Annex III- Codex Alimentarius CAC/GL 66-2008