MYCOTOXIN WORKING GROUP - TERMS OF REFERENCE

The Commission on Food Chemistry was established in 1979 by a merger of the former Commissions on Food Contaminants and on Food Properties.

Its aims are:

• To produce definitive statements on the scientific basis and understanding of environmental health trade and issues relating to food, with special reference to application of chemistry to:
  • Food safety
  • Food composition
  • Food technology
• to contribute to development of chemical aspects of specifications and procedures for use in food trade and food regulations at national and international level.

It pursues those aims through activities such as:

1. Identification of particular current and future needs.
2. Reviews of current information.
3. Harmonisation of nomenclature and criteria for methodology.
4. Inter-laboratory evaluation and development of analytical procedures.
5. Defining criteria for pure analytical standards and reference materials and facilitating the availability of these materials.
6. Meetings, workshops and symposia on appropriate topics.
7. Publicising the outcome of these activities in appropriate fashion.
8. Co-operating in these activities with other organisations and agencies especially with reference to issues relating to the environment and developing countries.