ISO 23662:2021 pdf free download.Definitions and technical criteria for foods and food ingredients suitable for vegetarians or vegans and for labelling and claims.
The purpose of ISO 23662 is to provide the technical criteria for foods and food ingredients suitable for vegetarians (including ovo-lacto-, ovo- and lacto-vegetarlans) or vegans for use by the food and beverage lndusLry at a global leveL as well as technical criteria for food labelling and claims.
The document specifies technical criteria to all Food and beverage companies, applicable to all organizations, regardless of size or complexity. ISO 23662 is intended For use in business-to- business communications, relationships in the global food supply chain, the international trade of food products, and food labelling and c)aims.
Conformity to ISO 23662 helps to ensure a level-playing field and lair practices In business-to- business relationships, international trade, and food labelling and claims.
NOTE — L.egally required information, food labelling or claims, or other applicable legal requirements can apply.
1 Scope
The document specifies the definitions and technical criteria to he fulfilled for foods and Food ingredients to be suitable for vegetarians (induding ovo-lacto-, ovo- and lacto-vegetarians) or vegans as well as for food labelling and claims.
It Is applicable to business-to-business communication (B28), to the food trade, and to food labelling and claims. The definitions and technical criteria apply only post-harvest/collecting.
It does not apply to human safety, environmental safety. socio-economic considerations (eg. fair trade, animal welfare), religious beliefs and the characteristics of packaging materials.
2 Normative references
There are no normative references in ISO 23662.
3.4
food
any substance, whether processed, seml’processed or raw, which Is Intended for human consumption. and Includes drinks, chewing gun and any substance which has been used In the manufacture, preparation or treatment of “food” but does not include cosmetics, tobacco or substances used only as drugs
[SOURCE: Codex Alirnentarius, Codex Alimentarius commission Procedural Manuaij
3.5
food additive
any substance not normally consumed as a food (3,4) by Itself and not normally used as a typical ingredient (31) of the food, whether or not it has nutritive value, the intentional addition of which to foods for a technological (including organoleptic) purpose in the manufacture, processing, preparation, treatment, packing, packaging, transport or holding of such foods results, maybe reasonably expected to result (directly or indirectly) in it or its by-products becoming a component of or otherwise affecting the characteristics of such foods
Note 1 to entry: The term does not Include contaminants or substances added to foods for maintaining or improving nutritional qualities.
[SOURCE: Codex Ahmentarlus, Codes Alimentardus Commission Procedural Manuoll
3.6
food business operator
FBO
natural or legal persons responsible for ensuring that the requirements of food law are met within the food business under their control
[SOURCE: EU Regulation 178/20021
3.7
ingredient
substance, including a food additive (3,5), used in the manufacture or preparation of a food (3.4) and present in the final product although possibly in a modified form
[SOURCE: CODEX CXS 1-19851
3.8
label
tag, brand, mark, pictorial or other descriptive matter, written, printed, stencilled, marked, embossed or impressed on, or attached to, a container of jood (3.4)
[SOURCE: CODEX CXS 1.19851
3.9
labelling
written, printed or graphic matter that is present on the label (IS). accompanies the food (3.4) or is displayed near the food, including that for the purpose of promoting its sale or disposal
[SOURCE: CODEX CXS 1-19851
3.10
processing aid
any substance or material, not incLuding apparatus or utensils, and not consumed as a food ingredient by itself, intentionally used in the processing of raw materials, foods (3.4) or its ingredients (17,), to fulfil a certain technological purpose during treatment or processing, and which may result in the non- intentional but unavoidable presence of residues or derivatives in the final product
ISOURCE: Codex Alimentarius, Codes Allmentarlus Commission Procedural Monualj
4 Technical criteria for foods and food ingredients suitable for vegetarians and vegans
4.1 General
Foods and food ingredients shall be considered suitable for vegetarians (including ovo-lacto-, ovo- and lacto-vegetarians) or vegans provided the technical criteria given in 4.2 to 4. are fulfilled.
4.2 Foods and food Ingredients suitable for ovo-lacto.vegetarlans
These are foods and food ingredients (including additives. liavourings. enzymes and carriers) or processing aids that are not products of animal origin and in which, at no stage of production and processing, use has been made of food Ingredients (Including additives. flavourings, enzymes and carriers) or processing aids that are of animal origin, except for the following and/or their components or derivatives;
— milk or dairy products or colostrum;
— eggs or egg products obtained from living animals;
— honey or bee products (e.g. beeswax, propolis);
— products derived from the wool of living animals (e.g. lanolin).
In the case of compound food ingredients, each food ingredient shall meet the technical criteria of this document to be suitable for ovo-lacto-vegetarians.
To avoid the unintended presence of non.ovo-Iacto.vegetarian substances, all stages of production. processing and distribution shall be designed to take the appropriate precautions in conformity with good manufacturing practices (GMPs).
If the same production line is shared with non-ovo-lacto–vegetarian products/ingredients, thorough cleaning or comparable measures in conformity with GMPs shall be carried out before starting the production of ovo-lacto-vegetarian products. This extends to all associated machinery, equipment, utensils and surfaces. Appropriate precautions in conformity with GMPs shall be taken before ovolacto-vegetarlan products are prepared, produced or packaged,
Food business operators (FBOs). companies working on their behalf or companies over which the FHO has effective control shall not have carried out tests of any kind on animals for the final product available to the consumer bearing an ovo-lacto-vegetarian claim.
However, for single ingredient foods and individual ingredients including processing aids, FBOs. companies working on their behalf or companies over which the FBO has effective control shall not have carried out tests of any kind on animals, except when required by public authorities’ regulatory procedures.
4.3 Foods and food ingredients suitable for ovo-vegetarians
These are foods and food ingredients (including additives, flavourings. enzymes and carriers) or processing aids that are not products of animal origin and in which, at no stage of production and processing, use has been made of food ingredients (including additives, flavourings. enzymes and carriers) or processing aids that are of animal origin, except for the following and/or their components or derivatives;
— eggs or egg products obtained from living animals;
— honey or bee products (e.g. beeswax, propolis);
— products derived from the wool of living animals (e.g. lanolin).
4 Technical criteria for foods and food ingredients suitable for vegetarians and vegans
4.1 General
Foods and food ingredients shall be considered suitable for vegetarians (including ovo-lacto-, ovo- and lacto-vegetarians) or vegans provided the technical criteria given in 4.2 to 4. are fulfilled.
4.2 Foods and food Ingredients suitable for ovo-lacto.vegetarlans
These are foods and food ingredients (including additives. liavourings. enzymes and carriers) or processing aids that are not products of animal origin and in which, at no stage of production and processing, use has been made of food Ingredients (Including additives. flavourings, enzymes and carriers) or processing aids that are of animal origin, except for the following and/or their components or derivatives;
— milk or dairy products or colostrum;
— eggs or egg products obtained from living animals;
— honey or bee products (e.g. beeswax, propolis);
— products derived from the wool of living animals (e.g. lanolin).
In the case of compound food ingredients, each food ingredient shall meet the technical criteria of this document to be suitable for ovo-lacto-vegetarians.
To avoid the unintended presence of non.ovo-Iacto.vegetarian substances, all stages of production. processing and distribution shall be designed to take the appropriate precautions in conformity with good manufacturing practices (GMPs).
If the same production line is shared with non-ovo-lacto–vegetarian products/ingredients, thorough cleaning or comparable measures in conformity with GMPs shall be carried out before starting the production of ovo-lacto-vegetarian products. This extends to all associated machinery, equipment, utensils and surfaces. Appropriate precautions in conformity with GMPs shall be taken before ovolacto-vegetarlan products are prepared, produced or packaged,
Food business operators (FBOs). companies working on their behalf or companies over which the FHO has effective control shall not have carried out tests of any kind on animals for the final product available to the consumer bearing an ovo-lacto-vegetarian claim.
However, for single ingredient foods and individual ingredients including processing aids, FBOs. companies working on their behalf or companies over which the FBO has effective control shall not have carried out tests of any kind on animals, except when required by public authorities’ regulatory procedures.
4.3 Foods and food ingredients suitable for ovo-vegetarians
These are foods and food ingredients (including additives, flavourings. enzymes and carriers) or processing aids that are not products of animal origin and in which, at no stage of production and processing, use has been made of food ingredients (including additives, flavourings. enzymes and carriers) or processing aids that are of animal origin, except for the following and/or their components or derivatives;
— eggs or egg products obtained from living animals;
— honey or bee products (e.g. beeswax, propolis);
— products derived from the wool of living animals (e.g. lanolin).