Amfep members ensure that the enzymes used in the food processing are safe.
All production processes are monitored and all potential risks are assessed on a case-by –case basis.
Several international expert committees have issued guidelines on how a safety assessment of food enzymes should be carried out:
- UK-COT guidelines of 1993,
- the guidelines from the Scientific Committee for Food of 1992, the Joint FAO/WHO Consultation of 1990,
- the Pariza and Foster paper of 1983 and the Pariza and Johnson paper of 2001.
These guidelines recognise that the enzymes per se used in food processing are inherently safe. Therefore the assessment they recommend focuses on by-products originating from raw materials or formed during the fermentation.
The consumer safety assessment of enzymes used in animal feed is carried out according to the European Union Guidelines for the Assessment of Additives in Feedingstuffs Part II: Enzymes and Micro-organisms (http://europa.eu.int/comm/food/fs/scoop/7.4.1_en.pdf ).