食品伙伴網(wǎng)導(dǎo)讀：2009年11月23日，歐盟宣布延長收集各種蠟作為食品添加劑科學(xué)數(shù)據(jù)的期限至2010年3月23日。

    原文報道：

No general deadline is defined for step 2 as step 2 will take place at different points in time following the selection by EFSA of the relevant data.

Deadline for informing EFSA about additional documents/data, which may become available after the deadline defined for step 1 of this call for data: 31 December 2013.

Background
The Scientific Panel on Food Additives and Nutrient Sources added to Food (ANS) has been asked by the European Commission to re-evaluate all currently permitted food additives in the EU and issue related scientific opinions. Article 32 of Regulation (EC) No 1333/2008[1] specifies that all food additives permitted before 20 January 2009 should be subject to a new risk assessment by EFSA. EFSA A new Regulation setting the re-evaluation programme in accordance with Regulation (EC) No 1333/2008 will be adopted by the European Commission in 2010. This Regulation will specify the priorities and the deadlines for the re-evaluation.

After the food colours, which are currently being re-evaluated, another group of food additives to be re-evaluated is comprised of the following waxes:

In preparation for their re-evaluation, existing information on the permitted waxes needs to be collected, collated and summarised. Evaluation of the technical requirements and use of food additives is outside the remit of EFSA and will be undertaken by the European Commission and EU Member States.

Overall objective
The purpose of this call for data is to offer interested parties the opportunity to submit any available documented information, published or unpublished, relevant to the specific areas indicated below.

• Step 1: Registration[2] of the contact details of the interested party and description of the information available
  The interested parties need to register their contact details and provide a list of documents/data available for a given group of food additives (as defined by EFSA). This information needs to be submitted electronically, using the excel file template defined by EFSA, to the following e-mail address: foodadditives@efsa.europa.eu
  
  Please provide one excel file per defined group of food additives (the groups are predefined by EFSA as shown above in the table and can be selected in the excel file from a drop-down menu ). Therefore, if an interested party wants to submit information related to different groups of food additives, several excel files should be provided.
  
  N.B.: some groups can consist of only one food additive and the deadline of the call for data applies only to 'step 1'

• Step 2: Submission to EFSA of the data selected by EFSA
  Following the screening of all submissions received, EFSA will request hard and/or electronic copies of selected documents only.
  
  Timely receipt of such information is important in ensuring that appropriate science-based evaluation will be taken into account for the re-evaluation of these food additives. Therefore the submission of the selected data should take place within 20 working days following EFSA’s request.

N.B.: Interested parties can inform EFSA about additional documents/data, which may become available after the deadline defined for step 1 of this call for data, before 31.12.2013 at the latest. This information needs to be submitted electronically, to the e-mail address: foodadditives@efsa.europa.eu.

During the re-evaluation process, EFSA may request additional information considered to be relevant for the re-evaluation of a particular food additives or group of food additives by a new call for data.

Information required
EFSA kindly ask governments, interested organisations, universities, research institutions, companies and other EFSA stakeholders to submit information on the food additives under consideration relevant to the specific areas indicated below.

• Safety in use (including the biological and toxicological data not previously reviewed in the scientific opinions by the SCF and JECFA, as well as the original study reports evaluated by the SCF and JECFA; safety in use should be understood in the widest possible sense and the relevance of any biological data should be considered);
• Specifications presently in use, including purity and, when relevant, particle size;
• Production methods;
• Analytical methods available for determination in food;
• Present use and use patterns (i.e. which food categories and subcategories, proportion of food within categories/subcategories in which it is used, actual use levels (typical and maximum use levels), especially for those uses which are only limited by quantum satis);

Confidentiality and unpublished data
Specific issues relating to confidentiality of unpublished data should be discussed between the owners and EFSA.

Contact details
All correspondence should be sent only electronically to: foodadditives@efsa.europa.eu

Submission form(0.1Mb)

Published: 23 November 2009