Regulations 2 and 5
| Provision of Regulation 2065/2003 | Subject Matter |
|---|---|
| Article 4.2 | Prohibition on marketing a smoke flavouring not on the list of authorised smoke flavourings, or any food in or on which such a smoke flavouring is present. Prohibition on marketing an authorised smoke flavouring, or any food in or on which a smoke flavouring is present, otherwise than in accordance with any conditions of use laid down in the authorisation. |
| Article 5.1 | Prohibition on using treated wood, unless it can be demonstrated by appropriate certification or documentation that the substance used in treatment does not give rise to potentially toxic substances during combustion. Requirement to be able to demonstrate by documentation or certification that the prohibition described above has been observed. |
| Article 5.2 | Requirement to observe conditions in Annex I during production of primary products. Prohibition on the use of water-insoluble oily phase during production of smoke flavourings. |
| Article 9.4 | Requirement that an authorisation holder or any other food business operator using an authorised product, or a derived smoke flavouring produced from an authorised product, shall comply with any conditions or restrictions attached to the authorisation. |
| Article 9.5 | Requirement that an authorisation holder inform the Commission of any new scientific or technical information relating to an authorised product, which might influence the assessment of the safety of that authorised product. |
| Article 13.1 | Requirement that food business operators ensure that the information specified is transmitted to the receiving food business operator when the product is first placed on the market. |
| Article 13.2 | Requirement that following first placing on the market, on each occasion that the product is placed on the market, food business operators placing the products on the market transmit the information specified in Article 13.1 to the receiving food business operators. |
| Article 13.3 | Requirement that food business operators have systems and procedures in place to identify from whom they received and to whom they passed on the product. |