DEFINING THE TERM GLUTEN-FREE

Upper limit of gluten content = 0 ppm (0mg/kg) in food as sold or distributed to consumer
DAR - asta este pt produsele etichetate ca atare (FARA gluten)
Pe de o parte e bine pt celiaci (intoleranta la gluten) pe de alta parte lasa loc la tot felul de norme si pentru restul produselor ...

Si un exemplu banal...
CODEX STANDARD FOR BANANAS


2.1 MINIMUM REQUIREMENTS
In all classes, subject to the special provisions for each class and the tolerances allowed, the bananas must be:
- whole (taking the finger as the reference);
- sound, produce affected by rotting or deterioration such as to make it unfit for consumption is excluded;
- clean, practically free of any visible foreign matter;
- practically free of pests affecting the general appearance of the produce;
- practically free of damage caused by pests;
- free of abnormal external moisture, excluding condensation following removal from cold storage, and bananas packed under modified atmosphere conditions;
- free of any foreign smell and/or taste;
- firm;
- free of damage caused by low temperatures;
- practically free of bruises;
- free of malformation or abnormal *****ture of the fingers;
- with pistils removed;
- with the stalk intact, without bending, fungal damage or dessication.
In addition, hands and clusters must include:
- a sufficient portion of the crown of normal colouring, sound and free of fungal contamination;
- a cleanly cut crown, not bevelled or torn, with no stalk fragments.
Eu consider ca CODEX e o chestie buna - 90%. Dar cei 10% raman cu un potential periculos.

* De multe ori standardele CODEX prevad concentratii mai mari de substante periculoase considerate OK
* Unele produse care nu se conformeaza vor dispare -> cresc preturile, scade oferta de produse (foame?)

Daca bananele mele nu sunt cum scrie acolo, nu le voi putea vinde etc.