ABSTRACT
The following basic principles were derived from the FMF/FMA Joint Technical Committee (1976) and reviewed by Jowitt (1980); and then standardized by several organizations as the European Hygienic Engineering and Design Group, www.ededg.org, and the American National Standard Institute (ANSI) www.ansi.org:
a) All materials in contact with foods must be inert under operating conditions. Material must not migrate to food, causing toxicity problems or product quality modification.
