processing aid definition

processing aid means any substance not consumed as a food ingredient by itself, intentionally used in the processing of raw materials, foods or their ingredients, to fulfil a certain technological purpose during treatment or processing and which may result in the unintentional but technically unavoidable presence of residues of the substance or its derivatives in the final product, provided that these residues do not present any health risk and do not have any technological effect on the finished product;
processing aid means any substance which:
processing aid means any substance that is added to a cannabis product during manufacture but is removed in some manner from the cannabis product before it is packaged in its finished form. This includes substances that are converted into constituents normally present in the product, and do not significantly increase the amount of the constituent naturally found in the product. This also includes substances that are added to a product for their technical or functional effect in the processing but are present in the finished product at insignificant levels and do not have any technical or functional effect in that product.

Examples of processing aid in a sentence

  • A new addition to the Processing Aid section is vegetable oil which can be used “as a sprayed-on greasing agent.” There is one caveat – the source could not have been manufactured using synthetic solvents.


More Definitions of processing aid

processing aid means a 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 or its ingredients, 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.
processing aid means a substance that is added to a food:
processing aid means any non-marijuana derived substance used in the production of Regulated Marijuana to assist in extraction or manufacturing processes.
processing aid means any substance falling within the definition of point (b) of Article 3(2) of Regulation (EC) No 1333/2008 or point (h) of Article 2(2) of Regulation (EC) No 1831/2003;
processing aid. ’ means any substance not representing the component of the foodstuff, but is intentionally added in processing of raw materials, foodstuffs or their components, in order to ensure certain technological requirements relating to treatment or processing duration, which can result in unintentional, but technologically unavoidable presence of substance residues or substance derivatives residues in the food product, provided that those residues are no health hazard and have no technological effect in the final product.
processing aid means anysubstance or material, not includingapparatus or utensils, not consumed as a food ingredient by itself, intentionally used in the processing of raw materials,Apendix 4—Part 1, Uniform Procedure for the Elaboration of Codex Standards and Related TextsSteps 1, 2 and 3(1) The Commission decides, taking into account the ‘‘Criteria for theEstablishment of Work Priorities and for the Establishment of SubsidiaryBodies,’’ to elaborate a WorldwideCodex Standard and also decides which subsidiary body or other body shouldundertake the work. A decision toelaborate a Worldwide Codex Standard may also be taken by subsidiary bodies of the Commission in accordance with the above-mentioned criteria, subject tosubsequent approval by the Commission or its Executive Committee at theearliest possible opportunity. In the case of Codex Regional Standards, theCommission shall base its decision onthe proposal of the majority of members belonging to a given region or group of countries submitted at a session of the Codex Alimentarius Commission.(2) The Secretariat arranges for the preparation of a proposed draftstandard. In the case of Maximum Limits for Residues of Pesticides or Veterinary Drugs, the Secretariatdistributes the recommendations for maximum limits, when available fromthe Joint Meetings of the FAO Panel of Experts on Pesticide Residues in Food and the Environment and the WHOPanel of Experts on Pesticide Residues (JMPR), or the Joint FAO/WHO Expert Committee on Food Additives (JECFA). In the cases of milk and milk products or individual standards for cheeses, the Secretariat distributes therecommendations of the International Dairy Federation (IDF).(3) The proposed draft standard issent to members of the Commission and interested international organizationsfor comment on all aspects including possible implications of the proposed draft standard for their economicinterests.Step 4The comments received are sent bythe Secretariat to the subsidiary body or other body concerned which has thepower to consider such comments and to amend the proposed draft standard.Step 5 2The proposed draft standard issubmitted through the Secretariat to theCommission or to the ExecutiveCommittee with a view to its adoption as a draft standard. When making anydecision at this step, the Commission or the Executive Committee will give dueconsideration to any comments that may be submitted by any of its membersregarding the implications which the proposed draft standard or anyprovisions ...
processing aid means anysubstance or material, not includingapparatus or utensils, not consumed as a food ingredient by itself, intentionally used in the processing of raw materials, foods or its ingredients, to fulfill acertain technological purpose during treatment or processing and which may result in the non-intentional butunavoidable presence of residues or derivatives in the final product.Definitions of Risk Analysis TermsRisk analysis: A process consisting of three components: risk assessment, risk management and risk communication.Risk assessment: A scientificallybased process consisting of the following steps: (i) hazardidentification, (ii) hazardcharacterization, (iii) exposure assessment, and (iv) riskcharacterization.Hazard identification: Theidentification of biological, chemical, and physical agents capable of causingadverse health effects and which may be present in a particular food or group of foods.Hazard characterization: Thequalitative and/or quantitativeevaluation of the nature of the adverse health effects associated with biological, chemical and physical agents that may be present in food. For chemical agents, a dose-response assessment should beperformed. For biological or physical agents, a dose-response assessmentshould be performed if the data are obtainable.Dose-response assessment: Thedetermination of the relationshipbetween the magnitude of exposure (dose) to a chemical, biological orphysical agent and the severity and/or frequency of associated adverse health effects (response).Exposure assessment: The qualitativeand/or quantitative evaluation of the likely intake of biological, chemical, and physical agents via food as well asexposures from other sources if relevant.Risk characterization: The qualitative and/or quantitative estimation,including attendant uncertainties, of the probability of occurrence and severity of known or potential adverse healtheffects in a given population based on hazard identification, hazardcharacterization and exposure assessment.Risk management: The process ofweighing policy alternatives in the light of the results of risk assessment and, if required, selecting and implementingappropriate control options, including regulatory measures.Risk communication: The interactiveexchange of information and opinions concerning risk among risk assessors, risk managers, consumers and otherinterested parties.Bodies,’’ to elaborate a WorldwideCodex Standard and also decides which subsidiary body or other body shouldundertake t...