California Prop 65

<p>Proposition 65 is an initiative originally approved by CA voters to address their growing concerns about exposure to toxic chemicals. It became the Safe Drinking Water and Toxic Enforcement Act of 1986, better known by its original name of Proposition 65. Prop 65 requires the State of CA to publish a list of chemicals known to cause cancer or birth defects or other reproductive harm, etc. The chemicals include additives or ingredients in pesticides, common household products, food, drugs, dyes, or solvents. The program is administered by The Office of Environmental Health Hazard Assessment (OEHHA) which is part of the CA Environmental Protection Agency. Where required, warnings must be included with the product’s labeling.</p> <p>Link: <a rel="noopener" href="https://oehha.ca.gov/proposition-65" target="_blank">https://oehha.ca.gov/proposition-65</a></p>

CFIA

<p>The Canadian Food Inspection Agency enforces policies and standards, set by Health Canada, governing the safety and quality of food and food contact materials sold in Canada.</p> <p>CFIA recognizes NSF and USDA.</p> <p>Link: <a rel="noopener" href="https://www.inspection.gc.ca/" target="_blank">https://www.inspection.gc.ca/</a></p> <p> </p> <div></div>

Food Contact

<p>Ensure Safety with Food Contact Testing and Certification</p> <p>Eating and drinking are vital parts of our daily life. Today, consumers are increasingly concerned about the safety of products that come into contact with the food they eat, the so-called food-grade products or food contact material.</p> <p>Regulatory requirements for materials coming into contact with food are constantly updated and demand the highest levels of food safety and inspection services. Both authorities and consumers are paying more attention to the testing of these products. With TÜV Rheinland food-grade certification, your products are held to and proven to meet high safety standards.</p>

HACCP

<p>A systematic method using principles (Food Hygiene Practices) for analyzing a food process and determining the possible chemical, physical, and biological hazards within that process, that should prevent any unsafe food from leaving the process (this process could be for a food processing plant or food preparation in a restaurant). The seven principles are:</p> <ol> <li>Application</li> <li>HACCP Plan Validation</li> <li>Quality Manual Review</li> <li>On-site Readiness Review</li> <li>Registration Audit</li> <li>Registration</li> <li>Surveillance</li> </ol> <p>Certain products, especially those in various colors, assist in maintaining a HACCP process.</p> <p>Link: <a href="https://www.nrfsp.com/HACCP.aspx">www.nrfsp.com/HACCP.aspx</a></p>

NSF

<p>NSF International is an independent testing lab/organization in Ann Arbor, Michigan. NSF lists products which meet their criteria for cleanability and sanitation: food contact, splash zone and non-food contact, per Standards:</p> <p><strong>2:</strong> Food Equipment and Standard</p> <p><strong>18:</strong> Manual Beverage Dispensers.</p> <p><strong>21:</strong> Thermoplastic Refuse Containers.</p> <p>Link: <a href="https://www.nsf.org/">www.nsf.org</a></p>

REACH

<p>REACH (Registration, Evaluation, Authorization and Restriction of Chemicals) requires substances of very high concern (SVHC) that are imported into the EU in certain quantities to be registered with European Chemicals Agency (ECHA). A list of acceptable substances is maintained and any substances on that list do not require separate registration. REACH is a globally recognized initiative and most countries now have some level of a REACH program.</p>

USDA