The Joint FAO/WHO Expert Committee on Food Additives (JECFA) announces the publication of the " JOINT FAO/WHO EXPERT COMMITTEE ON FOOD ADDITIVES: Expert meeting of Working Group established to consider the evaluation of enzyme preparations used in the manufacture of foods" in preparation for an update of the Principles and methods for the risk assessment of chemicals in food, Environmental Health Criteria 240.
FAO/WHO is therefore launching a public consultation to ensure that communication of the results is transparent, and the guideline contain enough details on the applied methodology, assumptions and scientific assessment. The collected comments will be used by JECFA to finalize its guideline.
All Interested parties are invited to submit written comments by 31 January 2020 to jecfa@who.int. Please refer to the line and page numbers in the document.
Please note that comments will not be considered if they:
- are submitted after the closing date of the public consultation;
- are not related to the contents of the document;
- contain complaints against institutions, personal accusations, irrelevant or offensive statements or material;
- are related to policy or risk management aspects, which are out of the scope of JECFA activity.
- FAO/WHO will assess all comments which are submitted in line with the criteria above. The comments will be further considered by the JECFA and taken into consideration if found to be relevant.