Table 1
Overview of the structure of the guidance
Part A. Data required for the evaluation of a food enzyme | ||
---|---|---|
Microbial enzymes | Plant enzymes | Animal enzymes |
1. Source | 1. Source | 1. Source |
2. Manufacture | 2. Manufacture | 2. Manufacture |
3. Characteristics | 3. Characteristics | 3. Characteristics |
4. Toxicological data | ||
5. Dietary exposure estimation | ||
Part B. Data required for the safety assessment of modifications to an existing authorisation |