Smoking of food is practiced everywhere in the world, and in many countries food regulators have established rules for the safety of the smoking process, standards for the smoked food itself and for guaranteeing consumers’ safety. The Codex Alimentarius Commission, the global food standards body, adopted a Code of practice for the reduction of contamination of food with polycyclic aromatic hydrocarbons (PAH) from smoking and direct drying processes (CAC/RCP 68-2009), the Codex Standard for Smoked Fish, Smoke-Flavoured Fish and Smoke-Dried Fish (CODEX STAN 311-2013) and a Recommended International Code of Practice for Smoked Fish. In the European region, the Council of Europe and the European Union with its supranational law binding for its member States adopted a number of pertinent laws, among them a regulation on smoke flavourings.

Topics the CleanSmoke Coalition are working on include the establishment of a regulatory framework for purified smoke, the use of purified smoke in organic food, maximum levels of harmful substances in smoked foods, the future of smoke flavourings, consumer information on different forms of smoke-processed foods and emission control. We work with policy makers and other stakeholders to secure the position of innovative smoking technologies and to reconcile tradition in smoking with state-of-the-art healthy and environmentally-friendly smoking options.

Global

Codex Alimentarius Commission

Code of practice for the reduction of contamination of food with polycyclic aromatic hydrocarbons (PAH) from smoking and direct drying processes (CAC/RCP 68-2009)

Codex Standard for Smoked Fish, Smoke-Flavoured Fish and Smoke-Dried Fish (CODEX STAN 311-2013)

Recommended International Code of Practice for Smoked Fish

Guidelines for the Use of Flavourings (CAC/GL 66-2008)

European

Council of Europe Resolution[1] concerning the transmission of flavour of smoke to food of 17 January 1985

Council of Europe guidelines concerning the transmission of flavour of smoke to food 1992 (Council of Europe Publishing, 1992, reprinted 1998, ISBN 92-871-2189-3)

Scientific Committee on Food (SCF)[2] report on smoke flavourings of 25/6/1993 (Reports of the Scientific Committee for Food[3] – Thirty-fourth series, pp. 1-7)

General food law and food hygiene

Regulation (EC) No 178/2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety

Regulation (EC) No 852/2004 on the hygiene of foodstuffs

Regulation (EC) No 853/2004 laying down specific hygiene rules for food of animal origin

Good smoking practices

Derived from Codex Alimentarius requirements

Contaminants and residues

Legislation on Polycyclic Aromatic Hydrocarbons (PAHs) – Joint Research Centre

Council Regulation (EEC) No 315/93 laying down Community procedures for contaminants in food

Commission Recommendation 2005/108/EC on the further investigation into the levels of polycyclic aromatic hydrocarbons in certain foods

Commission Regulation (EC) No 1881/2006 setting maximum levels (MRLs) for certain contaminants in foodstuffs (as amended, recast under preparation)

Commission Regulation (EU) No 835/2011 amending Regulation (EC) No 1881/2006 as regards maximum levels for polycyclic aromatic hydrocarbons in foodstuffs

Commission Regulation (EU) No 1327/2014 amending Regulation (EC) No 1881/2006 as regards maximum levels of polycyclic aromatic hydro­ carbons (PAHs) in traditionally smoked meat and meat products and traditionally smoked fish and fishery products

Commission Regulation (EU) 2015/1125 amending Regulation (EC) No 1881/2006 as regards maximum levels for polycyclic aromatic hydrocarbons in Katsuobushi (dried bonito) and certain smoked Baltic herring

Commission Regulation (EU) 2015/1933 amending Regulation (EC) No 1881/2006 as regards maximum levels for polycyclic aromatic hydrocarbons in cocoa fibre, banana chips, food supplements, dried herbs and dried spices

Industrial Emissions [CleanSmoke as Best Available Technique (BAT) for emissions reduction]

Directive 2010/75/EU on industrial emissions

               Commission Decision establishing a forum for the exchange of information pursuant to Article 13 of the Directive 2010/75/EU on industrial emissions    

               Commission Implementing Decision 2012/119/EU (guidance on collection of BAT data)

Smoke Flavourings

Regulation (EC) No 2065/2003 of the European Parliament and of the Council on smoke flavourings used or intended for use in or on foods (‘the Smoke Flavourings Regulation’)

Commission Regulation (EC) No 627/2006 implementing Regulation (EC) No 2065/2003 as regards quality criteria for validated analytical methods for sampling, identification and characterisation of primary smoke products

Commission Implementing Regulation (EU) No 1321/2013 establishing the Union list of authorised smoke flavouring primary products for use as such in or on foods and/or for the production of derived smoke flavourings

Regulation (EC) No 1334/2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods

Labelling

Regulation (EU) No 1169/2011 on the provision of food information to consumers

Product names

Ingredients list

Organic Food

Council Regulation (EC) No 834/2007 on organic production and labelling of organic products

Commission Regulation (EC) No 889/2008 laying down detailed rules for the implementation of Council Regulation (EC) No 834/2007 on organic production and labelling of organic products with regard to organic production, labelling and control

Quality Products

Regulation (EU) No 1151/2012 on quality schemes for agricultural products and foodstuffs

European Food Safety Authority – EFSA

Smoke Flavourings

Joint Research Centre – JRC

Food and Feed Safety (food law)

European IPPC Bureau (environmental law)

European Reference Laboratories – EURL

EURL-PAHs – European Union Reference Laboratory for Polycyclic Aromatic Hydrocarbons