Sorbic acid - potassium sorbate; Benzoic acid - benzoates; p-hydroxybenzoates

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  "source_notice": "Hela publika exporten, grupperad efter officiellt policy_item_code med samtliga användningsvillkor och laghänvisningar.",
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      "additive_message": null,
      "additive_name": "Sorbic acid - potassium sorbate; Benzoic acid - benzoates; p-hydroxybenzoates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3030",
      "food_category": "Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4",
      "food_category_desc": "This category covers any confectionery product as defined in 5.2 generally used for decorating, coating and/or filling a foodstuff e.g. fine bakery wares, edible ices, candy and confections. It additionally includes non-fruit toppings, glazing, coatings, syrups, sweet sauces and fillings and flavoured whipped creams (cream that has been beaten by a mixer, whisk, or fork until it is light and fluffy, and cream in spray cans) for decorative, coating and filling purposes of a foodstuff. Excluding products covered by 8.2.3.<br />\r\nThis category excludes chocolate products that are covered by Directive 2000/36/EC. However, their fillings, decorations and coatings are covered by this category if they are not themselves covered by Directive 2000/36/EC. Products covered by category 11 and fruit-based toppings covered by category 4.2.4 are also excluded.<br />\r\nFood additives on their own (e.g. colours, glazing agents) and their preparations which may contain other food additives or food ingredients used as carriers do not fall under this food category and their use requires an authorisation in an appropriate food category of food in/on which they are applied.",
      "food_category_level": "5.4",
      "group_members": "POL-FAD-IMPORT-3026,POL-FAD-IMPORT-3031,POL-FAD-IMPORT-3033,POL-FAD-IMPORT-3035,POL-FAD-IMPORT-3036,POL-FAD-IMPORT-3037,POL-FAD-IMPORT-3038,POL-FAD-IMPORT-3040,POL-FAD-IMPORT-3041,POL-FAD-IMPORT-3042",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3030",
      "policy_item_id": 328124,
      "restriction_comment": null,
      "restriction_note": "E 214 &mdash; 219: p-hydroxybenzoates (PHB), maximum 300 mg/kg",
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      "restriction_unit": "mg/kg",
      "restriction_value": "1500"
    },
    {
      "additive_e_code": "E 200 - 219",
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      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3030",
      "food_category": "Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4",
      "food_category_desc": "This category covers any confectionery product as defined in 5.2 generally used for decorating, coating and/or filling a foodstuff e.g. fine bakery wares, edible ices, candy and confections. It additionally includes non-fruit toppings, glazing, coatings, syrups, sweet sauces and fillings and flavoured whipped creams (cream that has been beaten by a mixer, whisk, or fork until it is light and fluffy, and cream in spray cans) for decorative, coating and filling purposes of a foodstuff. Excluding products covered by 8.2.3.<br />\r\nThis category excludes chocolate products that are covered by Directive 2000/36/EC. However, their fillings, decorations and coatings are covered by this category if they are not themselves covered by Directive 2000/36/EC. Products covered by category 11 and fruit-based toppings covered by category 4.2.4 are also excluded.<br />\r\nFood additives on their own (e.g. colours, glazing agents) and their preparations which may contain other food additives or food ingredients used as carriers do not fall under this food category and their use requires an authorisation in an appropriate food category of food in/on which they are applied.",
      "food_category_level": "5.4",
      "group_members": "POL-FAD-IMPORT-3026,POL-FAD-IMPORT-3031,POL-FAD-IMPORT-3033,POL-FAD-IMPORT-3035,POL-FAD-IMPORT-3036,POL-FAD-IMPORT-3037,POL-FAD-IMPORT-3038,POL-FAD-IMPORT-3040,POL-FAD-IMPORT-3041,POL-FAD-IMPORT-3042",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3030",
      "policy_item_id": 328124,
      "restriction_comment": null,
      "restriction_note": "The additives may be added individually or in combination",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "1500"
    },
    {
      "additive_e_code": "E 200 - 219",
      "additive_inss_code": null,
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      "additive_message": null,
      "additive_name": "Sorbic acid - potassium sorbate; Benzoic acid - benzoates; p-hydroxybenzoates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3030",
      "food_category": "Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4",
      "food_category_desc": "This category covers any confectionery product as defined in 5.2 generally used for decorating, coating and/or filling a foodstuff e.g. fine bakery wares, edible ices, candy and confections. It additionally includes non-fruit toppings, glazing, coatings, syrups, sweet sauces and fillings and flavoured whipped creams (cream that has been beaten by a mixer, whisk, or fork until it is light and fluffy, and cream in spray cans) for decorative, coating and filling purposes of a foodstuff. Excluding products covered by 8.2.3.<br />\r\nThis category excludes chocolate products that are covered by Directive 2000/36/EC. However, their fillings, decorations and coatings are covered by this category if they are not themselves covered by Directive 2000/36/EC. Products covered by category 11 and fruit-based toppings covered by category 4.2.4 are also excluded.<br />\r\nFood additives on their own (e.g. colours, glazing agents) and their preparations which may contain other food additives or food ingredients used as carriers do not fall under this food category and their use requires an authorisation in an appropriate food category of food in/on which they are applied.",
      "food_category_level": "5.4",
      "group_members": "POL-FAD-IMPORT-3026,POL-FAD-IMPORT-3031,POL-FAD-IMPORT-3033,POL-FAD-IMPORT-3035,POL-FAD-IMPORT-3036,POL-FAD-IMPORT-3037,POL-FAD-IMPORT-3038,POL-FAD-IMPORT-3040,POL-FAD-IMPORT-3041,POL-FAD-IMPORT-3042",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3030",
      "policy_item_id": 328124,
      "restriction_comment": null,
      "restriction_note": "The maximum level is applicable to the sum and the levels are expressed as the free acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "1500"
    },
    {
      "additive_e_code": "E 200 - 219",
      "additive_inss_code": null,
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      "additive_message": null,
      "additive_name": "Sorbic acid - potassium sorbate; Benzoic acid - benzoates; p-hydroxybenzoates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3030",
      "food_category": "Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4",
      "food_category_desc": "This category covers any confectionery product as defined in 5.2 generally used for decorating, coating and/or filling a foodstuff e.g. fine bakery wares, edible ices, candy and confections. It additionally includes non-fruit toppings, glazing, coatings, syrups, sweet sauces and fillings and flavoured whipped creams (cream that has been beaten by a mixer, whisk, or fork until it is light and fluffy, and cream in spray cans) for decorative, coating and filling purposes of a foodstuff. Excluding products covered by 8.2.3.<br />\r\nThis category excludes chocolate products that are covered by Directive 2000/36/EC. However, their fillings, decorations and coatings are covered by this category if they are not themselves covered by Directive 2000/36/EC. Products covered by category 11 and fruit-based toppings covered by category 4.2.4 are also excluded.<br />\r\nFood additives on their own (e.g. colours, glazing agents) and their preparations which may contain other food additives or food ingredients used as carriers do not fall under this food category and their use requires an authorisation in an appropriate food category of food in/on which they are applied.",
      "food_category_level": "5.4",
      "group_members": "POL-FAD-IMPORT-3026,POL-FAD-IMPORT-3031,POL-FAD-IMPORT-3033,POL-FAD-IMPORT-3035,POL-FAD-IMPORT-3036,POL-FAD-IMPORT-3037,POL-FAD-IMPORT-3038,POL-FAD-IMPORT-3040,POL-FAD-IMPORT-3041,POL-FAD-IMPORT-3042",
      "legislation_application_date": "12/08/2018",
      "legislation_entry_into_force_date": "11/02/2018",
      "legislation_oj_ref": "OJ L17, 23/01/2018 p.14",
      "legislation_pub_date": "23/01/2018",
      "legislation_reference": "COMMISSION REGULATION (EU) 2018/98<br />\r\nof 22 January 2018<br />\r\namending Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards calcium sorbate (E 203)<br />\r\n(Text with EEA relevance)",
      "legislation_short": "(EU) No 2018/0098",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3030",
      "policy_item_id": 328124,
      "restriction_comment": null,
      "restriction_note": "E 214 &mdash; 219: p-hydroxybenzoates (PHB), maximum 300 mg/kg",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "1500"
    },
    {
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      "additive_name": "Sorbic acid - potassium sorbate; Benzoic acid - benzoates; p-hydroxybenzoates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3030",
      "food_category": "Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4",
      "food_category_desc": "This category covers any confectionery product as defined in 5.2 generally used for decorating, coating and/or filling a foodstuff e.g. fine bakery wares, edible ices, candy and confections. It additionally includes non-fruit toppings, glazing, coatings, syrups, sweet sauces and fillings and flavoured whipped creams (cream that has been beaten by a mixer, whisk, or fork until it is light and fluffy, and cream in spray cans) for decorative, coating and filling purposes of a foodstuff. Excluding products covered by 8.2.3.<br />\r\nThis category excludes chocolate products that are covered by Directive 2000/36/EC. However, their fillings, decorations and coatings are covered by this category if they are not themselves covered by Directive 2000/36/EC. Products covered by category 11 and fruit-based toppings covered by category 4.2.4 are also excluded.<br />\r\nFood additives on their own (e.g. colours, glazing agents) and their preparations which may contain other food additives or food ingredients used as carriers do not fall under this food category and their use requires an authorisation in an appropriate food category of food in/on which they are applied.",
      "food_category_level": "5.4",
      "group_members": "POL-FAD-IMPORT-3026,POL-FAD-IMPORT-3031,POL-FAD-IMPORT-3033,POL-FAD-IMPORT-3035,POL-FAD-IMPORT-3036,POL-FAD-IMPORT-3037,POL-FAD-IMPORT-3038,POL-FAD-IMPORT-3040,POL-FAD-IMPORT-3041,POL-FAD-IMPORT-3042",
      "legislation_application_date": "12/08/2018",
      "legislation_entry_into_force_date": "11/02/2018",
      "legislation_oj_ref": "OJ L17, 23/01/2018 p.14",
      "legislation_pub_date": "23/01/2018",
      "legislation_reference": "COMMISSION REGULATION (EU) 2018/98<br />\r\nof 22 January 2018<br />\r\namending Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards calcium sorbate (E 203)<br />\r\n(Text with EEA relevance)",
      "legislation_short": "(EU) No 2018/0098",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3030",
      "policy_item_id": 328124,
      "restriction_comment": null,
      "restriction_note": "The additives may be added individually or in combination",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "1500"
    },
    {
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      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Sorbic acid - potassium sorbate; Benzoic acid - benzoates; p-hydroxybenzoates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3030",
      "food_category": "Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4",
      "food_category_desc": "This category covers any confectionery product as defined in 5.2 generally used for decorating, coating and/or filling a foodstuff e.g. fine bakery wares, edible ices, candy and confections. It additionally includes non-fruit toppings, glazing, coatings, syrups, sweet sauces and fillings and flavoured whipped creams (cream that has been beaten by a mixer, whisk, or fork until it is light and fluffy, and cream in spray cans) for decorative, coating and filling purposes of a foodstuff. Excluding products covered by 8.2.3.<br />\r\nThis category excludes chocolate products that are covered by Directive 2000/36/EC. However, their fillings, decorations and coatings are covered by this category if they are not themselves covered by Directive 2000/36/EC. Products covered by category 11 and fruit-based toppings covered by category 4.2.4 are also excluded.<br />\r\nFood additives on their own (e.g. colours, glazing agents) and their preparations which may contain other food additives or food ingredients used as carriers do not fall under this food category and their use requires an authorisation in an appropriate food category of food in/on which they are applied.",
      "food_category_level": "5.4",
      "group_members": "POL-FAD-IMPORT-3026,POL-FAD-IMPORT-3031,POL-FAD-IMPORT-3033,POL-FAD-IMPORT-3035,POL-FAD-IMPORT-3036,POL-FAD-IMPORT-3037,POL-FAD-IMPORT-3038,POL-FAD-IMPORT-3040,POL-FAD-IMPORT-3041,POL-FAD-IMPORT-3042",
      "legislation_application_date": "12/08/2018",
      "legislation_entry_into_force_date": "11/02/2018",
      "legislation_oj_ref": "OJ L17, 23/01/2018 p.14",
      "legislation_pub_date": "23/01/2018",
      "legislation_reference": "COMMISSION REGULATION (EU) 2018/98<br />\r\nof 22 January 2018<br />\r\namending Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards calcium sorbate (E 203)<br />\r\n(Text with EEA relevance)",
      "legislation_short": "(EU) No 2018/0098",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3030",
      "policy_item_id": 328124,
      "restriction_comment": null,
      "restriction_note": "The maximum level is applicable to the sum and the levels are expressed as the free acid",
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      "restriction_unit": "mg/kg",
      "restriction_value": "1500"
    },
    {
      "additive_e_code": "E 200 - 219",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Sorbic acid - potassium sorbate; Benzoic acid - benzoates; p-hydroxybenzoates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 1,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3030",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3026,POL-FAD-IMPORT-3031,POL-FAD-IMPORT-3033,POL-FAD-IMPORT-3035,POL-FAD-IMPORT-3036,POL-FAD-IMPORT-3037,POL-FAD-IMPORT-3038,POL-FAD-IMPORT-3040,POL-FAD-IMPORT-3041,POL-FAD-IMPORT-3042",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3030",
      "policy_item_id": 328124,
      "restriction_comment": "only surface treatment of dried meat products",
      "restriction_note": "The additives may be added individually or in combination",
      "restriction_type": "quantum satis",
      "restriction_unit": null,
      "restriction_value": null
    },
    {
      "additive_e_code": "E 200 - 219",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Sorbic acid - potassium sorbate; Benzoic acid - benzoates; p-hydroxybenzoates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 1,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3030",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3026,POL-FAD-IMPORT-3031,POL-FAD-IMPORT-3033,POL-FAD-IMPORT-3035,POL-FAD-IMPORT-3036,POL-FAD-IMPORT-3037,POL-FAD-IMPORT-3038,POL-FAD-IMPORT-3040,POL-FAD-IMPORT-3041,POL-FAD-IMPORT-3042",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3030",
      "policy_item_id": 328124,
      "restriction_comment": "only surface treatment of dried meat products",
      "restriction_note": "The maximum level is applicable to the sum and the levels are expressed as the free acid",
      "restriction_type": "quantum satis",
      "restriction_unit": null,
      "restriction_value": null
    },
    {
      "additive_e_code": "E 200 - 219",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Sorbic acid - potassium sorbate; Benzoic acid - benzoates; p-hydroxybenzoates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 1,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3030",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3026,POL-FAD-IMPORT-3031,POL-FAD-IMPORT-3033,POL-FAD-IMPORT-3035,POL-FAD-IMPORT-3036,POL-FAD-IMPORT-3037,POL-FAD-IMPORT-3038,POL-FAD-IMPORT-3040,POL-FAD-IMPORT-3041,POL-FAD-IMPORT-3042",
      "legislation_application_date": "12/08/2018",
      "legislation_entry_into_force_date": "11/02/2018",
      "legislation_oj_ref": "OJ L17, 23/01/2018 p.14",
      "legislation_pub_date": "23/01/2018",
      "legislation_reference": "COMMISSION REGULATION (EU) 2018/98<br />\r\nof 22 January 2018<br />\r\namending Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards calcium sorbate (E 203)<br />\r\n(Text with EEA relevance)",
      "legislation_short": "(EU) No 2018/0098",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3030",
      "policy_item_id": 328124,
      "restriction_comment": "only surface treatment of dried meat products",
      "restriction_note": "The additives may be added individually or in combination",
      "restriction_type": "quantum satis",
      "restriction_unit": null,
      "restriction_value": null
    },
    {
      "additive_e_code": "E 200 - 219",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Sorbic acid - potassium sorbate; Benzoic acid - benzoates; p-hydroxybenzoates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 1,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3030",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3026,POL-FAD-IMPORT-3031,POL-FAD-IMPORT-3033,POL-FAD-IMPORT-3035,POL-FAD-IMPORT-3036,POL-FAD-IMPORT-3037,POL-FAD-IMPORT-3038,POL-FAD-IMPORT-3040,POL-FAD-IMPORT-3041,POL-FAD-IMPORT-3042",
      "legislation_application_date": "12/08/2018",
      "legislation_entry_into_force_date": "11/02/2018",
      "legislation_oj_ref": "OJ L17, 23/01/2018 p.14",
      "legislation_pub_date": "23/01/2018",
      "legislation_reference": "COMMISSION REGULATION (EU) 2018/98<br />\r\nof 22 January 2018<br />\r\namending Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards calcium sorbate (E 203)<br />\r\n(Text with EEA relevance)",
      "legislation_short": "(EU) No 2018/0098",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3030",
      "policy_item_id": 328124,
      "restriction_comment": "only surface treatment of dried meat products",
      "restriction_note": "The maximum level is applicable to the sum and the levels are expressed as the free acid",
      "restriction_type": "quantum satis",
      "restriction_unit": null,
      "restriction_value": null
    },
    {
      "additive_e_code": "E 200 - 219",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Sorbic acid - potassium sorbate; Benzoic acid - benzoates; p-hydroxybenzoates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 2,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3030",
      "food_category": "Heat-treated processed meat",
      "food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
      "food_category_level": "8.3.2",
      "group_members": "POL-FAD-IMPORT-3026,POL-FAD-IMPORT-3031,POL-FAD-IMPORT-3033,POL-FAD-IMPORT-3035,POL-FAD-IMPORT-3036,POL-FAD-IMPORT-3037,POL-FAD-IMPORT-3038,POL-FAD-IMPORT-3040,POL-FAD-IMPORT-3041,POL-FAD-IMPORT-3042",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3030",
      "policy_item_id": 328124,
      "restriction_comment": "only surface treatment of dried meat products ",
      "restriction_note": "The additives may be added individually or in combination",
      "restriction_type": "quantum satis",
      "restriction_unit": null,
      "restriction_value": null
    },
    {
      "additive_e_code": "E 200 - 219",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Sorbic acid - potassium sorbate; Benzoic acid - benzoates; p-hydroxybenzoates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 2,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3030",
      "food_category": "Heat-treated processed meat",
      "food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
      "food_category_level": "8.3.2",
      "group_members": "POL-FAD-IMPORT-3026,POL-FAD-IMPORT-3031,POL-FAD-IMPORT-3033,POL-FAD-IMPORT-3035,POL-FAD-IMPORT-3036,POL-FAD-IMPORT-3037,POL-FAD-IMPORT-3038,POL-FAD-IMPORT-3040,POL-FAD-IMPORT-3041,POL-FAD-IMPORT-3042",
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3030",
      "policy_item_id": 328124,
      "restriction_comment": "only surface treatment of dried meat products ",
      "restriction_note": "The maximum level is applicable to the sum and the levels are expressed as the free acid",
      "restriction_type": "quantum satis",
      "restriction_unit": null,
      "restriction_value": null
    },
    {
      "additive_e_code": "E 200 - 219",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Sorbic acid - potassium sorbate; Benzoic acid - benzoates; p-hydroxybenzoates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 2,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3030",
      "food_category": "Heat-treated processed meat",
      "food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
      "food_category_level": "8.3.2",
      "group_members": "POL-FAD-IMPORT-3026,POL-FAD-IMPORT-3031,POL-FAD-IMPORT-3033,POL-FAD-IMPORT-3035,POL-FAD-IMPORT-3036,POL-FAD-IMPORT-3037,POL-FAD-IMPORT-3038,POL-FAD-IMPORT-3040,POL-FAD-IMPORT-3041,POL-FAD-IMPORT-3042",
      "legislation_application_date": "12/08/2018",
      "legislation_entry_into_force_date": "11/02/2018",
      "legislation_oj_ref": "OJ L17, 23/01/2018 p.14",
      "legislation_pub_date": "23/01/2018",
      "legislation_reference": "COMMISSION REGULATION (EU) 2018/98<br />\r\nof 22 January 2018<br />\r\namending Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards calcium sorbate (E 203)<br />\r\n(Text with EEA relevance)",
      "legislation_short": "(EU) No 2018/0098",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3030",
      "policy_item_id": 328124,
      "restriction_comment": "only surface treatment of dried meat products ",
      "restriction_note": "The additives may be added individually or in combination",
      "restriction_type": "quantum satis",
      "restriction_unit": null,
      "restriction_value": null
    },
    {
      "additive_e_code": "E 200 - 219",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Sorbic acid - potassium sorbate; Benzoic acid - benzoates; p-hydroxybenzoates",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 2,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3030",
      "food_category": "Heat-treated processed meat",
      "food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
      "food_category_level": "8.3.2",
      "group_members": "POL-FAD-IMPORT-3026,POL-FAD-IMPORT-3031,POL-FAD-IMPORT-3033,POL-FAD-IMPORT-3035,POL-FAD-IMPORT-3036,POL-FAD-IMPORT-3037,POL-FAD-IMPORT-3038,POL-FAD-IMPORT-3040,POL-FAD-IMPORT-3041,POL-FAD-IMPORT-3042",
      "legislation_application_date": "12/08/2018",
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