Requirements for Food Packaging and Legislation in Japan

October 2013

Mitsuhiro Sumimoto

Registered Engineer(No.15790, IPEJ)

President & Chief Consultant

E-mail: sumi1901@jcom.home.ne.jp SUMIMOTO PACKAGING CONSULTANT OFFICE

1. The case where Japan imports foods (The case where South Africa exports foods) 2. Legislation for foods 3. Legislation for packaging materials and industry

standards 4. Specifications of containers and packaging

materials under JAS 5. Major regulations for labeling on packages

6. Quality labeling requirements for processed foods

7. Requirements for retort pouch foods 8. Specifications and standards for soft drinks

By product

Food itself: Food Sanitation Act

Notification form for importation of foods, etc.

Import procedures, such as plant and animal plant quarantine inspections

Notification form for importation of foods, etc.

Specifications of agricultural chemical residues (Positive list system)

Food additives JAS Law

Labeling of processed foods

Safety and sanitation of packaging materials National standards Self-standards of the industry

Importers in Japan

What is examined by customs according to the import regulations under the Food Sanitation Act

When a cargo of food and related products is imported to Japan, a Notification Form for Importation of Foods shall be submitted to the quarantine station, and then a Certificate of Notification with a seal indicating the certification, which is issued by the food sanitation inspector, shall be submitted to customs for clearance. Permission for import is only after customs clearance.

The website of the Ministry of Health, Labour, and Welfare http://www.mhlw.go.jp/topics/yunyu/tp0130-1.html

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1. The case where Japan imports foods

1. When foods are imported, procedures according to the Food Sanitation Act shall be followed.

2. Depending on the items, import procedures, such as plant and animal quarantine inspections, are required. (1) Vegetables, fruits, and food grains When vegetables, fruits, and food grains are imported, a plant quarantine inspection is carried out first in order to prevent at the water's edge the entry of insects, mold, and seeds that are harmful to domestic plants according to the Plant Protection Act. (2) Fresh fishery products from areas infected with cholera Fresh fishery products imported from the areas infected with cholera, such as Southeast Asia, undergo a quarantine inspection for cholera first. This is for the purpose of preventing the entry of cholera, an infectious disease, according to the Quarantine Act. (3)Meat and ham When meat of animals and livestock, ham, sausage, and other stock farm products are imported, an animal quarantine inspection is carried out first in order to prevent at the water's edge the entry of plagues that are harmful to animals according to the Act on Domestic Animal Infectious Diseases Control.

Procedures for importing foods to Japan

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3. As for foods that underwent a quarantine inspection and general

processed foods, a Certificate of Notification is submitted to the

Minister of Health, Labour, and Welfare for inspection and guidance

in terms of sanitation under the Food Sanitation Act. Finally, the

import is permitted after paying an import duty and consumption tax

according to the Customs Act. There are non-liberalized import

items (rice and some shore fish, etc.) among imported foods, which

require other procedures, including ones for import quota.

4. Note that the same rules of labeling under the Food Sanitation Act

and the Law Concerning Standardization and Proper Labeling of

Agricultural and Forestry Products (JAS Law) are applied to

imported foods as domestic food products in selling them.

・Main contact Food Sanitation Act: Food Sanitation Division, Environmental Health Bureau,

Ministry of Health and Welfare +81-3-3503-1711 +81-3-3503-1711

Contact of the Quarantine Station: Food Inspection Division, Tokyo Quarantine

Station +81-3-3471-1913

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5. Specifications of agricultural chemical residues (Positive list system) Foods having a higher level of pesticide, feed additive, or veterinary drug than the regulatory maximum residue limit shall be prohibited from sale in Japan. Agricultural residue limits in foods are set in the standards and specifications (the positive list system). In addition, under Paragraph 3, Article 11 of the Food Sanitation Act, The maximum limit of pesticides that are outside the scope of the

positive list set at 0.01ppm (MHLW Notification No. 497), and The substances designated as having no potential to cause damage to

human health among ones that are outside the scope of the positive list (MHLW Notification No.498)

are also set as notifications. Other than the above, note that provisional regulatory limitations are set on some substances (PCB, mercury, shellfish poisons, etc.).

http://www.jetro.go.jp/world/japan/qa/import_01/04M-030003 7

1. Food Sanitation Act (Revised on June 5, 2009)

http://law.e-gov.go.jp/htmldata/S22/S22HO233.html

2. Ordinance for Enforcement of the Food Sanitation Act (Revised on October 20, 2010)

http://law.e-gov.go.jp/htmldata/S23/S23F03601000023.html

3. Food Safety (Ministry of Health, Labour, and Welfare)

http://www.mhlw.go.jp/seisakunitsuite/bunya/kenkou_iryou/shokuhin/index.html

4. Importing Procedures under the Food Sanitation Act (Quarantine station of the Ministry of Health, Labour and Welfare)

http://www.mhlw.go.jp/topics/yunyu/tp0130-1a.html

5. Food Additives (Standards and Evaluation Division, Food Safety Department, Pharmaceutical and Food Safety Bureau, MHLW)

http://www.mhlw.go.jp/seisakunitsuite/bunya/kenkou_iryou/shokuhin/syokuten/index.html

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2. Legislation for foods

6. Positive List System for Agricultural Chemical Residues in Foods (The Japan Food Chemical Research Foundation)

http://www.ffcr.or.jp/Zaidan/FFCRHOME.nsf/pages/MRLs-n

7. JAS Law (Ministry of Agriculture, Forestry and Fisheries) http://www.maff.go.jp/j/jas/index.html

8. Labeling of Processed Foods (Standard and Labeling Division, Food Safety and Consumer Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries)

http://www.maff.go.jp/j/fs/f_label/f_processed/index.html

9. Consumer Affairs Agency (Food Labeling Division)

http://www.caa.go.jp/foods/index.html

10. Food Safety Committee

http://www.fsc.go.jp/index.html

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3. Legislation for packaging materials and industry standards

3-1 Food Sanitation Act: Packaging materials used in Japan shall be, irrespective of packages for domestically produced foods or imported foods, subject to the regulations of this Act. (URL: Described in English)

http://www.japaneselawtranslation.go.jp/law/detail_main?id=12&vm=4&re=

Article 3 : A food business operator (meaning a person or juridical person who is engaged in collecting, producing, importing, processing, cooking, storing, transporting, or selling food or additives, or producing, importing, or selling apparatuses or containers and packaging, or a person or juridical person who provides food to many and unspecified persons on an ongoing basis at schools, hospitals, or other facilities; the same shall apply hereinafter) shall, on his/her own responsibility, endeavor to ensure the safety of the food, additives, apparatuses or containers and packaging which he/she collects, produces, imports, processes, cooks, stores, transports, sells, provides to many and unspecified persons, or uses in business (hereinafter referred to as "food for sale, etc."), and for that purpose, he/she shall endeavor to obtain the knowledge and technologies necessary to ensure the safety of food for sale, etc., conduct voluntary inspections of food for sale, etc., and take other necessary measures.

This Act is for the purpose of preventing the sanitation hazards resulting from eating and drinking to improve and promote public health. This Act specifies food, additives, apparatuses, containers and packaging, labeling, advertising, inspections and business, etc., and on the package of food, labeling of (1) name (name of the item), (2) raw and other materials/additives, (3) content, (4) use-by-date or best-before-date, (5) storage instructions, (6) name of manufacturer, (7) address of manufacturer, (8) genetic modification and (9) allergens, etc., are required.

Food Sanitation Act

3-2-1 Safety and hygiene of materials for packaging: Though Japanese standards roughly follow the FDA and EC regulations, there is difference in terms of details. In exporting foods to Japan, it is necessary to make all due arrangements with the importer in Japan in advance.

3-2-2 In addition, specifications of containers are set for (i) milk products, (ii) retort pouch foods and (iii) soft drinks. For foods other than those, the materials used for packaging shall meet the specifications through the tests such as a material test and a elution test.

3-2 As for packaging, there are roughly two regulations as follows: (i) Regulation concerning the safety and hygiene of materials (ii) Regulation concerning the labeling on packages

■Since milk and milk products are more frequently taken by patients and children, the specifications of packages are stricter than ones set in the Food Sanitation Act. Types of containers are regulated by kinds of milk products, and specifications of materials are also set for those containers. Cow’s milk, Special cow’s milk, Pasteurized goat's milk, Partly skimmed milk, Skimmed milk, Processed milk and cream ■LDPE (to be used for direct contact with contents) ■LLDPE (not to be used for direct contact with contents) ■PP (not to be used for (direct) contact with contents) ■NY (not to be used for direct contact with contents) Fermented milk, Fermented milk drink, and milk drink ■LDPE (to be used for direct contact with contents) ■LLDPE (to be used for direct contact with contents) ■PP (to be used for direct contact with contents) ■PET (to be used for direct contact with contents) ■PS (to be used for direct contact with contents) Prepared milk powder ■LDPE (to be used for direct contact with contents) ■LLDPE (to be used for direct contact with contents)■PET (to be used for direct contact with contents)

Plastics to be used for milk products

LDPE that is to be used for direct contact with contents shall be LDPE with no additives. Therefore no additive in the LDPE has to be verified for the use of packaging milk products.

In addition to the regulations and specifications under the Food Sanitation Act stated before, specifications of packaging materials under JAS are set for individual items by the Ministry of Agriculture, Forestry and Fisheries. Containers with sufficient function are accepted as meeting the specifications. As for containers for dried bonito shavings, however, oxygen permeability and sealing strength are specified. Packaging materials for foods must pass the tests given according to the specifications of JAS and the Food Sanitation Act.

4. Specifications of containers and packaging materials under JAS

The purpose of this law is to improve quality, increase productivity, improve the fairness and simplicity of transactions, and rationalize the use or consumption of agricultural and forestry products by enacting and disseminating appropriate and rational standards for the products and to help consumers choose products by enforcing proper quality labeling of them, thereby contributing to enhancing the public interest. In short, this Law is the regulations of “Obligation of Labeling” with regard to aggregate labeling, prescribing for the “Obligation” to ensure the accurate and complete indication of the contents.

JAS Law (Japanese Agricultural Standard )

It is generally abbreviated as JAS, and the standards set in the Law are called JAS standards. Setting of the specifications and labeling of quality of foods for fair transaction of agricultural and forestry products are specified, and foods that meet the specifications are permitted to be sold by carrying a JAS mark.

Dried bonito shavings Condition: 1. Good appearance 2. No wrinkle on the film of the sealed part 3. No contents caught in the sealed part

Frozen prepared foods Condition: Heatproof and moisture-proof materials with sufficient strength shall be used, and as for those deep-fried in edible oil, the materials shall also be oil-proof.

Frozen vegetables Japan Frozen Food Association

Frozen foods inspection guideline

Frozen foods manufacturing facility certification guideline

Frozen foods certification system

1. Fresh raw materials, cleaning, pretreatment 2. Quick freezing: quality maintenance 3. Pretreated 4. Appropriate packaging: preventing biocontamination and

oxidation in the distribution process

Dried foods Condition： Heatproof and moisture-proof materials with sufficient strength shall be used, and as for those deep-fried in edible oil, the materials shall also be oil-proof.

Instant noodles, chilled hamburgers Condition: Moisture-proof materials with sufficient strength shall be used, and as for those heated, the materials shall also be heatproof.

Bacon, etc. Condition: Moisture-proof materials shall be used, and those sliced shall be sealed by the use of nonporous materials.

1. Pharmaceutical Affairs Act 2. Food Sanitation Act 3. Health Promotion Act 4. Act against Unjustifiable Premiums and Misleading

Representations 5. JAS Law 6. Regulations for eliminating excessive packaging 7. Containers and Packaging Recycling Law 8. PL Act: Product Liability Act 9. Voluntary standards by industry: Japan Hygienic Olefin and

Styrene Plastics Association (JHOSPA)

5. Major regulations for labeling on packages

5-3 Health Promotion Act The purpose of this Act is, as part of the reform of the medical system, to provide basic policies from the viewpoint of promoting people’s health throughout a lifetime and to improve public health through implementation of measures necessary for supporting people’s efforts to follow the policies. Specifically, labeling of foods for sale with an indication of nutrients or calories must follow the required standards for the labeling of nutrients provided by the Minister of Health, Labour and Welfare

5-4 Act against Unjustifiable Premiums and Misleading Representations The purpose of this Act is to secure fair competition and protect the interests of consumers in general through preventing inducement of customers by means of unjustifiable premiums and false or misleading representations (improper representations).

5-6 Regulations for eliminating excessive packaging It is an ordinance for eliminating excessive packaging of products. The too excessive space volume for packaging and cheating by showing the volume of contents larger than the actual one are restricted. Though the space volume ratio of packaging is different by municipality, the regulations affect the production of packages irrespective of the contents of products.

5-7 Recycling Law The Law for Promotion of Effective Utilization of Resources makes it obligatory for business operators to identify containers and packages by labeling so that consumers can appropriately sort the waste of containers and packages for disposal in order to promote separated trash collection of municipalities. As for steel cans and aluminum cans for drinks and liquors and PET bottles for drinks, liquors and soy sauce, labeling for identification had been already mandatory, and in April 2001, labeling for identification of containers and packages made of paper and plastic also became mandatory.

5-8 PL Act (Product Liability Act) This Act, by converting the fault liability principle, which was the fundamental principle of the civil code, to the principle of liability for a defect, sets forth the liability of any person who manufactured, processed, or imported the product in the course of trade or any person who provides certain indication on the product as a manufacturer for the victim of the injury to life, body, or property, which is caused by a defect in the product delivered at the will of the manufacturer in order to protect the victim (including a third person who does not directly use or consume the product, and also including juristic persons as well as natural persons).

5-9 Voluntary standards by industry ・ Ink: “Voluntary regulations concerning printing ink (NL regulations)” set by Japan Printing Ink Makers Association http://www.ink-jpima.org/ink_anzen.html ・ Plastic resin: See the next page http://www.jhospa.gr.jp/web/standard/standard.html ・ Paper: Japan Paper Association NL http://www.jpa.gr.jp/en/ ・ Bioplastics: Japan BioPlastics Association(JBPA) http://www.jbpaweb.net/ Other materials

Scheme of voluntary standards by JHOSPA

http://www.jhospa.gr.jp/web/standard/standard.html

Positive list Basic polymers Additives Colorants

Scope (monomers, quantity) , specifications, etc. Quantity to be added, food restrictions and temperature restrictions, etc. Food restrictions, etc.

Hygienic testing methods

Specification for each resin

Specifications of material Specifications of migration

Added to Notification No. 370 the same as above

Hygienic testing Methods for resin

Testing method of materials Testing method of migration

Testing method for standards of each resin

5-9 Industry’s voluntary standards

Notification No. 3 of the Consumers Affairs Agency, last revised on March 31, 2011

6. Labeling standard for processed foods

(Mandatory labeling items for processed foods) Article 3. Manufacturers, processors/packers, importers, or distributors (hereinafter referred to as “manufacturers, etc.”) shall label the following items on containers or packages of processed foods other than those for institutional use (hereinafter the same from articles 3 to 4.2). Where manufacturers, etc., manufacture or process drinks/foods and sell them directly to general consumers or offer them for drinking and eating at facilities, those processed drinks/foods need not be labeled. (1) Name (2) Names of ingredients (3) Net contents (4) Best before (5) Storage instruction (6) Name or trade name and address of manufacturer, etc. 2 Solid foods with liquid medium packed in cans or bottles

(2) Names of ingredients Names of ingredients shall be labeled in accordance with the classification a) and b) as below. a) Names of ingredients other than food additives shall be labeled with the most generic names in descending order by weight. Labeling of ingredients made from no less than two ingredients (hereafter “compound ingredients”) shall follow as provided below: (i) The name of the mentioned compound ingredient shall be followed by its component ingredients with the most generic names in parentheses in descending order by weight in the mentioned compound ingredient. Where the compound ingredient consists of no less than three ingredients, the ingredients which are ranked below third in weight and consist less than 5% by the total weight of the mentioned compound ingredient may be labeled as “others”. (ii) The names of ingredients of the mentioned compound ingredient may be omitted, if the weight of the compound ingredient in the total ingredients of the product is less than 5% or the names of ingredients are easily identified from the name of the compound ingredient. (b) Names of food additives shall be labeled in descending order by weight in the total ingredients, pursuant to the provisions of article 21, paragraph 1, items 1-(Ho) and 2, paragraphs 11 and 12 of the Enforcement Regulations of the Food Sanitation Law (Ordinance No. 23 of the Ministry of Health and Welfare of 1948).

6-1 With regard to imports, manufacturers, etc. shall label the country of origin on the packages or containers in addition to the items in paragraph 1.

Quality Labeling Standard for Fruit Juice and Fruit Beverage

Industry’s Voluntary Guideline about Labeling the Place of Origin of Ingredient for Container-Packed Foods Sterilized by Heating

Guideline for Warning Labels for Canned, Bottled and Retort Pouch foods

6-2 In addition, labeling standards are provided for individual food categories. (National standards and voluntary standards by industry)

JAS Mark Foods and forestry products, etc. that meet JAS standards (General JAS standards) in terms of quality, such as composition, grading, performance, can carry JAS marks with the packages.

Specific JAS Mark Foods that meet the JAS standards of specific production or manufacturing method (specific JAS standards) or ones that meet the JAS standards for declaring distinctive features in quality, etc., compared to the standard ones of the same category (apple straight pure juice) can carry the mark with the packages.

Organic JAS Mark Agricultural products and others that meet the organic JAS standards can carry this mark with the packages. Agricultural products and processed foods of them with no organic JAS mark are not allowed to label “Organic.”

Reference

JAS Mark with Production Information Beef and pork about which information on feeding and veterinary drugs are released or processed foods and others about which information on ingredients and manufacturing processes, etc., are released according the method that meets the JAS standards with production information can carry this mark.

This mark is given to processed foods with a specific distribution method, which are distributed by keeping a certain temperature consistently all through the processes from manufacturing to marketing. Packed lunches using cooked rice, etc., (including sushi and fried rice) can get the certification.

http://www.maff.go.jp/j/jas/jas_kikaku/index.html

Reference

JAS standard list

http://www.maff.go.jp/j/jas/jas_kikaku/kikaku_itiran.html

Japanese Agricultural Standard for fruit juices (PDF:248KB)

Table for

Comparison between the old and new standards (PDF: 89KB)

July 22, 1998 July 17, 2012

Japanese Agricultural Standard for Apple Straight Pure Juice(PDF: 69KB)

(Checked) October 30,

2007 July 17, 2012

Japanese Agricultural Standard for Carbonated Drinks (PDF: 67KB) (Checked) June 27, 1974 July 17, 2012

Japanese Agricultural Standard for Soybean Milk (PDF: 89KB) (Checked) November 16,

1981 July 17, 2012

Japanese Agricultural Standard for Carrot Juice and Carrot Mixed Juice (PDF:65KB)

(Checked) March 28,

1996 July 17, 2012

Reference

Japanese Agricultural Standard for Processed Tomato Foods (PDF: 131KB)

Table for Comparison between the old and new

standards (PDF: 171KB)

October 11, 1979

May 19, 2009

Japanese Agricultural Standard for Jams (PDF: 74KB)

Table for Comparison between the old and new

standards (PDF：118KB)

April 20. 1988 July 17, 2008

Japanese Agricultural Standard for Prepared Frozen Foods (PDF: 164KB) Table for Comparison between the old and new standards (PDF: 184KB) August 25, 1978 August 29, August 29, 2008

Reference

http://www.caa.go.jp/jas/hyoji/kijun_Itiran.html

Quality labeling standards

Quality Labeling Standard for Frozen Vegetables (PDF: 18KB) August 19, 2002 January 31, 2008

Quality Labeling Standard for Pickled Vegetables (PDF:28KB) December 28, 2000

September 30, 2011

Quality Labeling Standard for Processed Eel Products (PDF: 12KB)

April 25, 2001 September 30, 2011

Quality Labeling Standard for Dried Bonito Shavings (PDF: 24KB)

December 19, 2000

August 6, 2008

Reference

Quality Labeling Standard for Retort Pouch Foods (PDF: 31KB)

December 19, 2000 September 30, 2011

Quality Labeling Standard for Frozen Vegetables (PDF:18KB) August 19, 2002 January 31, 2008

Quality Labeling Standard for Chilled Potsticker (Gyoza) (PDF: 21KB)

December 19, 2000 September 30, 2011

Quality Labeling Standard for Prepared Frozen Foods (PDF: 146KB)

December 19, 2000 September 30, 2011

Quality Labeling Standard for Edible Vegetable Fats and Oils (PDF:19KB)

December 19, 2000 September 30, 2011

Quality Labeling Standard for Margarines (PDF:18KB) December 19, 2000 September 30, 2011

Quality Labeling Standard for Flavor Seasonings (PDF: 16KB) December 19, 2000 September 30, 2011

Quality Labeling Standard for Dehydrated soups (PDF: 112KB)

December 19, 2000 September 30, 2011

Reference

Quality Labeling Standard for Pickled Vegetables (PDF: 28KB)

December 28, 2000

September 30, 2011

Quality Labeling Standard for Processed Tomato Foods (PDF: 26KB)

December 19, 2000

September 30, 2011

Quality Labeling Standard for Jams (PDF: 19KB) December 19, 2000

September 30, 2011

Quality Labeling Standard for Dried “Shiitake Mushrooms“(PDF: 157KB)

December 19, 2000

November 6, 2007

Quality Labeling Standard for Marine Products (PDF: 6KB) March 31, 2000 -

Quality Labeling Standard for Fresh Foods (PDF: 28KB) March 31, 2000 January 31, 2008

Quality Labeling Standard for Processed Foods (PDF: 196KB) NEW

March 31, 2000 June 11, 2012

Quality Labeling Standard for Genetically Modified (PDF: 23KB)

March 31, 2000 August 31, 2011

Reference

Quality Labeling Standard for Bacons (PDF: 18KB) December 19, 2000

September 30, 2011

Quality Labeling Standard for Hams(PDF: 19KB) December 19, 2000

September 30, 2011

Quality Labeling Standard for Pressed Hams (PDF: 99KB) December 19, 2000

September 30, 2011

Quality Labeling Standard for Mixed Pressed Hams (PDF: 98KB)

December 19, 2000

September 30, 2011

Quality Labeling Standard for Sausages (PDF: 121KB) December 19, 2000

September 30, 2011

Quality Labeling Standard for Mixed Sausages (PDF: 111KB) December 19, 2000

September 30, 2011

Quality Labeling Standard for Chilled Hamburg Steak (PDF: 108KB)

December 19, 2000

June 1, 2012

Quality Labeling Standard for Chilled Meatballs (PDF: 106KB) December 19, 2000

June 1 2012

Quality Labeling Standard for Fish Meat Hams and Sausages (PDF: 22KB)

December 19, 2000

August 31, 2011

Reference

Quality Labeling Standard for Fruit Drinks (PDF: 33KB) December 19, 2000

September 30, 2011

Quality Labeling Standard for Carbonated Drinks (PDF: 16KB)

December 19, 2000

September 30, 2011

Quality Labeling Standard for Soybean Milk (PDF: 99KB) December 19, 2000

September 30, 2011

Quality Labeling Standard for Carrot Juice and Carrot Mixed Juice (PDF: 18KB)

December 19, 2000

September 30, 2011

Quality Labeling Standard for Canned or Bottled Agricultural Products (PDF: 75KB)

July 24, 2002 September 30, 2011

Quality Labeling Standard for Canned or Bottled Livestock Products (PDF: 134KB)

December 19, 2000

September 30, 2011

Quality Labeling Standard for Canned or Bottled Prepared Foods (PDF: 24KB)

December 19, 2000

September 30, 2011

Reference

1. There are two definitions: 1-1 Definition provided by the Food Sanitation Act: Retort pouch foods specified by the Food Sanitation Act mean foods (excluding milk and milk products, soft drinks, meat, whale products and fish jelly products) packed and sealed in tight containers and packaging and are sterilized by autoclaving and heating. Under the Food Sanitation Act, they are referred to as pressure- and heat-sterilized packaged foods. 1-2 Japanese Agricultural Standard: In the Japanese Agricultural Standard, such foods are referred to as retort pouch foods.

7. Requirements for retort pouch foods

・Containers/packages shall be light-blocking and impermeable to gas (except when products have no risk of quality degradation due to deterioration of fats and oils). ・They shall not be broken, deformed, colored, or discolored when filled up with water, sealed, and heated under pressure in the same conditions as in actual manufacture. ・Compression proof test: Contents or water shall not leak out. ・Heat sealing strength test: not less than 23 N. ・Dropping test: Contents or water shall not leak out.

Light-blocking pouches made of materials containing aluminum foil. Pouches made of high barrier transparent film are not defined as retort pouches.

1-1-1 Requirements for the containers of retort pouch food under the Food Sanitation Act

a. Materials shall be as follows: The inside of containers is restricted to polyethylene (PE) film or polypropylene (PP) film and the outside is restricted to materials of a laminated construction comprising of aluminum foil and polyester film, polyamide film (nylon), polyethylene (PE) film, or polypropylene (PP) film. ・The inside of containers is restricted to polyethylene (PE) film or polypropylene (PP) film and the outside is restricted to aluminum foil. b. Condition ・ Good appearance. ・ No content caught in the inside of the part sealed by hot-melting.

1-2-1 Specifications for the containers of retort pouch foods by JAS

8 Specifications and standards for soft drinks

1. Standards of composition: Standards are set for turbidity, sediment and presence of arsenic, lead, or cadmium (must not be present in detectable amounts), etc.

2. Standards of manufacture: Standards are set for standard plate count bacteria, coliform group, mercury, lead, arsenic, and others.

3. Mineral waters: Specifications are set for standard plate count bacteria, coliform group, mercury, lead, arsenic, cadmium, and others.

4. Standards of storage: a. Soft drinks hermetically contained in glass must be stored at

temperatures below 10°C. b. Those that have a pH level of 4.6 or above and a water activity

exceeding 0.94 and that have not been sterilized for destroying microorganisms must be stored at temperatures 10°C.

・Mineral waters (Defined as “soft drink beverage which only consists of water”)

・Frozen fruit juice drinks ・Fruit juices used as raw materials ・Soft drinks other than mineral water, frozen fruit juice drinks, and fruit juices used as raw materials

In addition to the common specifications of composition for soft drink beverages (turbidity, sediment and presence of heavy metals (arsenic, lead, cadmium and tin), microorganisms (coliform group, enterococcus and Pseudomonas aeruginosa) and patulin), standards of manufacture are set for each soft drink beverage.