67.040 - Food products in general
ICS 67.040 Details
Food products in general
Landwirtschaftliche Nahrungsmittel im allgemeinen
Produits alimentaires en général
Živilski proizvodi na splošno
General Information
The document specifies the definitions and technical criteria to be fulfilled for foods and food ingredients to be suitable for vegetarians (including ovo-lacto-, ovo- and lacto-vegetarians) or vegans as well as for food labelling and claims.
It is applicable to business-to-business communication (B2B), to the food trade, and to food labelling and claims. The definitions and technical criteria apply only post-harvest/collecting.
It does not apply to human safety, environmental safety, socio-economic considerations (e.g. fair trade, animal welfare), religious beliefs and the characteristics of packaging materials.
- Standard14 pagesEnglish languagesale 10% offe-Library read for1 day
The document specifies the definitions and technical criteria to be fulfilled for foods and food ingredients to be suitable for vegetarians (including ovo-lacto-, ovo- and lacto-vegetarians) or vegans as well as for food labelling and claims.
It is applicable to business-to-business communication (B2B), to the food trade, and to food labelling and claims. The definitions and technical criteria apply only post-harvest/collecting.
It does not apply to human safety, environmental safety, socio-economic considerations (e.g. fair trade, animal welfare), religious beliefs and the characteristics of packaging materials.
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This document describes product specifications, product characteristics and other relevant information for algae and algae products for food, nutraceutical and animal feed applications. This document is a general overview of available limits, procedures and analytical methods applicable to algae and algae products used for food and feed applications.
This document does not apply to pharmaceutical, cosmetics, fertilizer/biostimulants, chemical and biofuel applications.
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This document describes product specifications, product characteristics and other relevant information for algae and algae products for food, nutraceutical and animal feed applications. This document is a general overview of available limits, procedures and analytical methods applicable to algae and algae products used for food and feed applications.
This document does not apply to pharmaceutical, cosmetics, fertilizer/biostimulants, chemical and biofuel applications.
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This document sets out the requirements relative to the development and manufacture of food intended for sportspeople and food supplements to reduce the risk of the presence of substances prohibited by the World Anti-Doping Agency (WADA) [4].
This document specifies a framework of good practices with the objective of preventing the presence of substances prohibited in sport in food intended for sportspeople and food supplements.
This document does not lead to any form of product endorsement.
This document excludes the so-called "energy drinks".
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This document provides guidelines on: — how to express vitamin quantity, — the expression of different molecular forms in appropriate units, — and in some cases, vitamin activity, according to vitamers present or used in food products, in addition to the quantitative content determination obtained from ISO and CEN analytical standards. It provides information to be used as a basis for discussion between stakeholders and food control laboratories. It is not intended to be prescriptive or exhaustive.
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The document specifies the definitions and technical criteria to be fulfilled for foods and food ingredients to be suitable for vegetarians (including ovo-lacto-, ovo- and lacto-vegetarians) or vegans as well as for food labelling and claims. It is applicable to business-to-business communication (B2B), to the food trade, and to food labelling and claims. The definitions and technical criteria apply only post-harvest/collecting. It does not apply to human safety, environmental safety, socio-economic considerations (e.g. fair trade, animal welfare), religious beliefs and the characteristics of packaging materials.
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This document sets out the requirements relative to the development and manufacture of food intended for sports people and food supplements to reduce the risk of the presence - without fully guarantying the absence - of substances prohibited by the World Anti-Doping Agency (WADA) [5].
This document specifies a framework of good practices with the objective of preventing the presence of substances prohibited in sport in food intended for sports people and food supplements.
This document does not lead to any form of product endorsement.
This document excludes the so-called “energy drinks”.
- Standard19 pagesEnglish languagesale 10% offe-Library read for1 day
IEC 63169:2020 deals with a test to simulate the weight loss of leafy produce, given certain conditions of temperature, humidity and air movement in one or more test zones. The test can only be applied to spaces larger than 200 mm × 150 mm ×100 mm (L × W × H). The aim of the test is to measure the weight loss rate by measuring the weight of a test tray prior to the test and after a given duration. Weight loss is one of the considerations for shelf life of produce. Other considerations such as condensation will be addressed in future amendments.
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IEC 63169:2020 deals with a test to simulate the weight loss of leafy produce, given certain conditions of temperature, humidity and air movement in one or more test zones. The test can only be applied to spaces larger than 200 mm × 150 mm ×100 mm (L × W × H).
The aim of the test is to measure the weight loss rate by measuring the weight of a test tray prior to the test and after a given duration.
Weight loss is one of the considerations for shelf life of produce. Other considerations such as condensation will be addressed in future amendments.
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ISO/TS 19657:2017 specifies definitions and technical criteria (acceptable sources, materials and processes) to be fulfilled for food ingredients to be considered as natural. ISO/TS 19657:2017 is applicable to food ingredients. ISO/TS 19657:2017 is applicable in business-to-business communication (B2B) only. It does not apply to product communication to consumers (i.e. voluntary and mandatory labelling). ISO/TS 19657:2017 does not apply to human safety, environmental safety, socio-economic considerations (e.g. fair trade) and the characteristics of packaging materials. ISO/TS 19657:2017 does not apply to the following: - flavourings[1]; however, it is possible to assess the non-flavouring components of flavourings according to the technical criteria defined in this document; - natural mineral waters[2]; - bottled drinking waters[3]. There are no requirements for genetic engineering nor for agricultural practices such as organic production in this document. However, these can be subject to regulations and/or other requirements.
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ISO/TS 22002-6:2016 specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) to assist in controlling feed safety hazards in feed and animal food and in materials intended for use in the production of feed and animal food. Feed safety hazards in this context relate to attributes that have a potential to affect adversely animal and/or human health. Prerequisite programmes are intended to ensure feed safety and to prevent, control and detect potential contamination including cross-contamination that could occur under the responsibility of the organization. ISO/TS 22002-6:2016 is applicable to all organizations regardless of size, location or complexity that are involved in the manufacturing and/or supply of feed and animal food and wish to implement a PRP. Feed and animal food operations are diverse in nature and not all of the requirements specified in this Technical Specification necessarily apply to an individual organization or process. Where exclusions are made or alternative measures are implemented, these need to be justified by a hazard assessment and verified to be effective. Any exclusions or alternative measures adopted should not affect the ability of an organization to comply with other requirements contained in this Technical Specification.
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This European Standard specifies a method for the determination of vitamin E in foods by high performance liquid chromatography (HPLC). The determination of vitamin E content is carried out by measurement of α-, β , γ- and δ-tocopherol. This method has been validated in two interlaboratory studies. The first study was for the analysis of α-tocopherol in margarine and milk powder ranging from 9,89 mg/100 g to 24,09 mg/100 g. The second study was for the analysis of α-, β-, γ- and δ-tocopherol in milk powder and of α-, and β-tocopherol in oat powder ranging from 0,057 mg/100 g (β-tocopherol) to 10,2 mg/100 g (α-tocopherol).
NOTE The vitamin E activity can be calculated from the tocopherol content assuming appropriate factors as given in [1], [2], [3] and [4].
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This European Standard specifies a method for the determination of vitamin A in foodstuffs by high performance liquid chromatography (HPLC). This method has been validated in an interlaboratory study with samples of margarine and milk powder with all-E-retinol levels ranging from 653 µg/100 g to 729 µg/100 g and with 13-Z-retinol levels ranging from 30 µg/100 g to 39 µg/100 g. The determination of vitamin A content is carried out by the measurement of all-E-retinol, 13-Z-retinol and β-carotene. This part covers the measurement of all-E-retinol and 13-Z-retinol.
The extract obtained after saponification in this method can be used for the determination of β-carotene, as described in EN 12823 2:2000 Foodstuffs - Determination of vitamin A by high performance liquid chromatography - Part 2: Measurements of β-carotene. In this case, the saponification temperature should preferably not exceed 80 °C in order to prevent isomerisation and oxidation of β-carotene.
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This Technical Specification specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) to assist in controlling food safety hazards in the manufacture of food packaging. This Technical Specification is applicable to all organizations, regardless of size or complexities that manufacture food packaging and/or intermediate products. This Technical Specification is not designed or intended for use in other parts or activities of the food supply chain. Food packaging manufacturing organizations are diverse in nature, and not all of the requirements specified in this Technical Specification apply to an individual organization. Each organization is required to conduct a documented food safety hazard analysis that includes each requirement. Where exclusions are made or alternative measures are implemented, these need to be justified by the food safety hazard analysis. This Technical Specification is not a Management system Standard, and is intended to be used by food packaging manufacturing organizations wishing to implement PRPs in such a way as to address the requirements specified in ISO 22000. This Technical Specification is intended to be used in conjunction with ISO 22000.
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ISO/TS 22002‑4:2013 specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) to assist in controlling food safety hazards in the manufacture of food packaging. This Technical Specification is applicable to all organizations, regardless of size or complexities that manufacture food packaging and/or intermediate products.
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This European Standard specifies requirements on the structure and semantics of food datasets and of interchange of food data for various applications.
Food data refers to information on various food properties and includes various steps in the generation and publication of such data, e.g. sampling, analysis, food description, food property and value description.
The standard regards food data as datasets covering:
- identification, description and classification of foods including food ingredients,
- qualitative and quantitative food properties that can be measured, calculated or estimated,
- data quality values and other metadata,
- specifications of methods used for obtaining these values,
- references to sources for the information reported.
This standard includes requirements on:
- semantics and data structure for food data,
- content of referenced controlled vocabularies,
- XML encoding for interchange of food data.
This standard does not include:
- food description methods,
- quality assessment methods,
- content of controlled vocabularies, for example controlled vocabularies for nutrients,
- database implementation.
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This European Standard specifies requirements on the structure and semantics of food datasets and of interchange of food data for various applications. Food data refers to information on various food properties and includes various steps in the generation and publication of such data, e.g. sampling, analysis, food description, food property and value description. The standard regards food data as datasets covering: - identification, description and classification of foods including food ingredients, - qualitative and quantitative food properties that can be measured, calculated or estimated, - data quality values and other metadata, - specifications of methods used for obtaining these values, - references to sources for the information reported. This standard includes requirements on: semantics and data structure for food data, - content of referenced controlled vocabularies, - XML encoding for interchange of food data. This standard does not include: - food description methods, - quality assessment methods, - content of controlled vocabularies, for example controlled vocabularies for nutrients, - database implementation.
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ISO/TS 22002-2:2013 specifies the requirements for the design, implementation, and maintenance of prerequisite programmes (PRPs) to assist in controlling food safety hazards in catering. ISO/TS 22002-2:2013 is applicable to all organizations which are involved in the processing, preparation, distribution, transport, and serving of food and meals and wish to implement PRPs in accordance with the requirements specified in ISO 22000:2005, 7.2. The scope of ISO/TS 22002-2:2013 includes catering, air catering, railway catering, banquets, among others, in central and satellite units, school and industry dining rooms, hospitals and healthcare facilities, hotels, restaurants, coffee shops, food services, and food stores. Users of catering can belong to vulnerable groups, such as children, elderly and/or ill people. In some countries, the term "food services" is used synonymously with catering. The application of ISO/TS 22002-2:2013 does not exempt the user from compliance with current and applicable legislation. Where local legal requirements are in specified for parameters (temperatures, among others) given in ISO/TS 22002-2:2013, the local requirements shall be used by the food business. Catering operations are diverse in nature and not all of the requirements specified in ISO/TS 22002-2:2013 apply to an individual establishment or process. Although the use of ISO/TS 22002-2:2013 is not mandatory for complying with the requirements in ISO 22000:2005, 7.2, there is a requirement for deviations (exclusions made or alternative measures implemented) to be justified and documented when ISO/TS 22002-2:2013 is used as reference for the PRPs implemented. It is not intended for such deviations to affect the ability of the organization to comply with the requirements of ISO 22000. ISO/TS 22002-2:2013 specifies detailed requirements to be considered in relation to ISO 22000:2005, 7.2.3. In addition, ISO/TS 22002-2:2013 adds other aspects such as product recall procedures which are considered relevant to catering operations. ISO/TS 22002-2:2013 is intended to be used when establishing, implementing, and maintaining the PRPs specific to the organization(s) in accordance with ISO 22000.
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This part of ISO 22002 specifies requirements and guidelines for the design, implementation, and documentation of prerequisite programmes (PRPs) that maintain a hygienic environment and assist in controlling food safety hazards in the food chain. NOTE 1 The last paragraph of the introduction provides information for a correct understanding of the normative or guidance character of the subclauses within Clauses 5, 6 and 7 of this part of ISO 22002. This part of ISO 22002 is applicable to all organizations (including individual farms or groups of farms), regardless of size or complexity, which are involved in farming steps of the food chain and wish to implement PRPs in accordance with ISO 22000:2005, 7.2. If an organization is using this part of ISO 22002 as a reference for the purpose of making a self-declaration of conformity with or seeking certification to ISO 22000:2005, deviations therefrom (i.e. where exclusions are made or alternative measures are implemented) need to be justified and documented. It is expected that such deviations will not affect the ability of the organization to comply with the requirements of ISO 22000. This part of ISO 22002 is applicable to the farming of crops (e.g. cereals, fruits, vegetables), living farm animals (e.g. cattle, poultry, pigs, fish) and the handling of their products (e.g. milk, eggs). It is not applicable to activities such as picking of wild fruits, vegetables and mushrooms, fishing, hunting, which are not considered as organized farming activities. All operations related to farming are included in the scope (e.g. sorting, cleaning, packing of unprocessed products, on-farm feed manufacturing, transport within the farm). However, this part of ISO 22002 is not applicable to processing activities carried out on farm premises (e.g. heating, smoking, curing, maturing, fermenting, drying, marinating, extraction, extrusion or a combination of those processes). Neither is this part of ISO 22002 applicable to products or animals that are being transported to or from the farm. NOTE 2 Guidance on PRPs for operations further down the food chain will be covered, if necessary, by other parts of ISO 22002, as is done by ISO/TS 22002-1 for manufacturing. Farming operations are diverse in nature according to size, type of products, production methods, geographical and biological environment, related statutory and regulatory requirements etc. Therefore, the need, intensity and nature of PRPs will differ between organizations. Established PRPs can also change as the result of the review procedures stated in ISO 22000:2005, 8.2. This part of ISO 22002 focuses on the requirements for the management of PRPs, while the design of the exact PRPs is left to the user. The management of PRPs includes assessment of the need, selection of measures that meet the identified needs and required records. The specific examples of PRPs listed in this part of ISO 22002 are intended for guidance only, and are aimed for application with due regard to the overall objective of producing food which is safe and suitable for consumption. It is possible for this part of ISO 22002 to be applied by other organizations willing to develop codes of practice and other types of supplier-buyer relationship based on ISO 22000.
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ISO/TS 22002-3:2011 specifies requirements and guidelines for the design, implementation, and documentation of prerequisite programmes (PRPs) that maintain a hygienic environment and assist in controlling food safety hazards in the food chain. ISO/TS 22002-3:2011 is applicable to all organizations (including individual farms or groups of farms), regardless of size or complexity, which are involved in farming steps of the food chain and wish to implement PRPs in accordance with ISO 22000:2005, 7.2. If an organization is using ISO/TS 22002-3:2011 as a reference for the purpose of making a self-declaration of conformity with or seeking certification to ISO 22000:2005, deviations therefrom (i.e. where exclusions are made or alternative measures are implemented) need to be justified and documented. It is expected that such deviations will not affect the ability of the organization to comply with the requirements of ISO 22000. ISO/TS 22002-3:2011 is applicable to the farming of crops (e.g. cereals, fruits, vegetables), living farm animals (e.g. cattle, poultry, pigs, fish) and the handling of their products (e.g. milk, eggs). It is not applicable to activities such as picking of wild fruits, vegetables and mushrooms, fishing, hunting, which are not considered as organized farming activities. All operations related to farming are included in the scope (e.g. sorting, cleaning, packing of unprocessed products, on-farm feed manufacturing, transport within the farm). However, ISO/TS 22002-3:2011 is not applicable to processing activities carried out on farm premises (e.g. heating, smoking, curing, maturing, fermenting, drying, marinating, extraction, extrusion or a combination of those processes). Neither is ISO/TS 22002-3:2011 applicable to products or animals that are being transported to or from the farm. Farming operations are diverse in nature according to size, type of products, production methods, geographical and biological environment, related statutory and regulatory requirements etc. Therefore, the need, intensity and nature of PRPs will differ between organizations. Established PRPs can also change as the result of the review procedures stated in ISO 22000:2005, 8.2. ISO/TS 22002-3:2011 focuses on the requirements for the management of PRPs, while the design of the exact PRPs is left to the user. The management of PRPs includes assessment of the need, selection of measures that meet the identified needs and required records. The specific examples of PRPs listed in ISO/TS 22002-3:2011 are intended for guidance only, and are aimed for application with due regard to the overall objective of producing food which is safe and suitable for consumption. It is possible for ISO/TS 22002-3:2011 to be applied by other organizations willing to develop codes of practice and other types of supplier-buyer relationship based on ISO 22000.
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ISO 26642:2010 specifies a method for the determination of the glycaemic index (GI) of carbohydrates in foods. ISO 26642:2010 defines the GI, outlines qualifying factors, and specifies requirements for its application. ISO 26642:2010 recommends criteria for classification of foods into low, medium and high GI.
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ISO 22005:2007 gives the principles and specifies the basic requirements for the design and implementation of a feed and food traceability system. It can be applied by an organization operating at any step in the feed and food chain.
It is intended to be flexible enough to allow feed organizations and food organizations to achieve identified objectives.
The traceability system is a technical tool to assist an organization to conform with its defined objectives, and is applicable when necessary to determine the history or location of a product or its relevant components.
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This International Standard gives the principles and specifies basic requirements for the design and implementation of a feed and food traceability system. It can be applied by an organization operating at any step in the feed and food chain. It is intended to be flexible enough to allow feed organizations and food organizations to achieve identified objectives. The traceability system is a technical tool to assist an organization to conform with its defined objectives and is applicable when necessary to determine the history, or location of a product or its relevant components.
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ISO 22005:2007 gives the principles and specifies the basic requirements for the design and implementation of a feed and food traceability system. It can be applied by an organization operating at any step in the feed and food chain. It is intended to be flexible enough to allow feed organizations and food organizations to achieve identified objectives. The traceability system is a technical tool to assist an organization to conform with its defined objectives, and is applicable when necessary to determine the history or location of a product or its relevant components.
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This draft European Standard specifies a method for identification of irradia- tion treatment of food containig fat. It is based on the mass spectrometric (MS)detection of radiation-induced 2-alkylcyclobutanones after gas chromatographic (GC) separation 1 to 3. The method has been successfully tested in interlabora- tory tests on raw chicken, pork, and liquid whole egg, 4 to 6.
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This European Standard specifies a method for the determination of total- beta-carotene in foodstuffs by high performance liquid chromatography (HPLC).
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This European Standard specifies a spectrometric method for the determination of residues of dithiocarbamates and thiuram disulfides, which release carbon disulfide under the described conditions (e.g. mancozeb, maneb, propineb, thiram, zineb). It is applicable to such compounds in and on fruits and many vegetables and also in and on cereals and other foodstuffs of plant origin. Only the quantification of the whole group is possible using this method but not the identification of individual compounds.
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This European standard specifies a gas chromatographic method for the determination of residues of dithiocarbamates and thiuram disulfides, which release carbondisulfide under the described conditions (e.g. mancozeb, maneb, propineb, thiram, zineb). It is applicable to such compounds in and on fruits and some vegetables but also in and on cereals and other foodstuffs of plant origin. Only the quantification of the whole group is possible using this method not the identification of individual compounds.
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This European Standard specifies a distillation method for the determination of the sulfite content, expressed as sulfur dioxide, in foodstuffs, in which the content of sulfite is at least 10 mg/kg. The method is applicable in the presence of other volatile sulfur compounds. It is not applicable to cabbage, dried garlic, dried onions, ginger, leeks and soy proteins. It has been shown that the analysis of isolated soy protein leads to false positive results.
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This European Standard specifies an enzymatic method for the determination of the sulfite content, expressed as sulfur dioxide, in foodstuffs. Other sulfur-containing substances such as sulfate, sulfide or thiosulfate do not interfere with the determination. Carbonyl-sulfite complexes react as free sulfites. Isothiocyanates occuring in, e.g. mustard interfere with the determination. The method is not applicable to cabbages, dried garlic, dried onions, ginger, leeks and soy protein.
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This part of prEN 1528:1994 specifies some recommended techniques for the determination of pesticides and PCBs in fatty foodstuffs, confirmation of results and an additional clean-up procedure.
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This part of prEN 1528 specifies a range of analytical procedures for extractingthe fat portion containing the pesticide and PCB residues from different groups of fat-containing foodstuffs.
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This part of EN 1528 specifies the details of methods A to H for the clean-up of fats and oils or the isolated fat portion, respectively, using techniques such as liquid/liquid partition, adsorption or gel permeation column chromatography. The applicable usage of the methods A to H is given in detail ineach method described. Note: See also prEN 1528-4 which lists a clean-up procedure for the removal of the bulk of lipids when analysing large quantities of fat.
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This European Standard provides a summary of each scope and principle and describes general considerations for the applicability of the following parts of EN 12014.
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This draft European Standard specifies methods of quantitative determination of residues of pesticides and PCBs in fatty food. Each method described in this draft European Standard is suitable for identifying and quantifying a definite range of those non-polar organochlorine and/or organophosphorus pesticides whichoccur as residues in fats and oils as well as in the fat portion of fat- containing foodstuffs, both of either animal or vegetable origin.
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General rules for drafting standard methods; they cannot be used itself for samplling products. Rules for drafting individual elements and clauses, such as title, introduction, scope, field of application, references, definitions, principle, administrative arrangements sampling equipment, procedures, packing, sealing and marking, precautions during storage and transportation of samples, sampling report. An annex A gives definitions of sampling terms. An annex B shows a list of equivalent terms in English and French. A flowchart of sampling inspection is given in an annex C.
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General rules for drafting standard methods; they cannot be used itself for samplling products. Rules for drafting individual elements and clauses, such as title, introduction, scope, field of application, references, definitions, principle, administrative arrangements sampling equipment, procedures, packing, sealing and marking, precautions during storage and transportation of samples, sampling report. An annex A gives definitions of sampling terms. An annex B shows a list of equivalent terms in English and French. A flowchart of sampling inspection is given in an annex C.
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- Draft16 pagesEnglish languagesale 10% offe-Library read for1 day
This Technical Report describes quality designations and indications for algae and directly derived products from algae production required for or by food/feed/nutraceuticals/animal food producers and industry. This TR does not apply to pharmacuetical, cosmetics and chemical applications.
Note: This TR does not provide instructions on existing handling of technical requirements in existing legislations.
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This Technical Report describes quality designations and indications for algae and directly derived products from algae production required for or by food/feed/nutraceuticals/animal food producers and industry. This TR does not apply to pharmacuetical, cosmetics and chemical applications.
Note: This TR does not provide instructions on existing handling of technical requirements in existing legislations.
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This European Standard specifies a method for the determination of Vitamin E in foodstuffs by high performance liquid chromatography (HPLC). The determination of Vitamin E content is carried out by measurement of alpha-, beta-, Y- and delta-tocopherol. The vitamin E activity can be calculated from the tocopherol content assuming appropriate factors as given in the introduction.
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This European Standard specifies a method for the determination of vitamin A in foodstuffs by high performance liquid chromatography (HPLC). The determination of vitamin A content is carried out by the measurement of all- trans-retinol, 13-cis-retinol, and beta-carotene. This part covers the measurement of all-trans-retinol and 13-cis-retinol. The extract obtained after saponification in this method can be used for the determination of beta- carotene, as described in prEN 12823-2:1999 "Measurement of beta-carotene".
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This European Standard specifies a method for the determination of vitamin D in foodstuffs by high performance liquid chromatography (HPLC). In the majority of foodstuffs vitamin D is naturally present as cholecalciferol, vitamin D3, and this is the form of the vitamin determined. Vitamin D2, ergocalciferol, is sometimes present in fortified foodstuffs and can also be determined using the European Standard. Some foods will contain both vitamin D3 and D2. This method is not applicable to these samples.
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This European Standard gives general considerations for the determination of pesticide residues in non-fatty foods. Each method described in this European Standard is suitable for identifying and quantifying a definite range of those organohalogen, and/or organophosphorus and/or organonitrogen pesticides which occur as residues in foodstuffs of plant origin.
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This European Standard specifies methods for the extraction and clean-up of non-fatty food samples for quantitative determination of pesticide residues. Different solvents can be used for this purpose. These pesticide residues are generally associated with other co-extracted compounds which would interfere in the analysis. To purify the crude extracts to be analysed, several techniques can be used.
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This European Standard gives guidance on some recommended techniques for the determination of pesticide residues in non-fatty foods and on confirmatory tests. The identity of any observed pesticide residue is confirmed, particularly in those cases in which it would appear that the maximum residue limit has been exceeded.
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