Chemistry Guidance

Table of Contents

1. Guidance for Industry Chemistry Recommendations: Preparation of Food Contact Notifications and Food Addititive Petitions for Food Contact Substances
2. Introduction: Overview of our chemistry recommendations
   
3. CFSAN Internet Home Page
4. Food Ingredients and Packaging Page
5. Identity (Section II.A.)
6. Identity (Section II.A.)-cont.
7. Identity (Section II.A.)-cont.
8. Identity (Section II.A.)-cont.
9. Use/Use Level (Section II.B.)
10. Conditions of use A-H
11. Intended Technical Effect (Section II.C.)
12. Migration Testing and Analytical Methods (Section II.D.)
13. Test Sample (Section II.D.1.b)
14. Test Sample (Section II.D.1.b).-cont.

15. Food Simulants (Section II.D.1.c)
16. Fatty-Food Simulants for Specific Polymers (Appendix I)
17. Temperature and Times of Test (Section II.D.1.d.)
18. Selected Migration Testing Protocols (Appendix II)
19. Selected Migration Testing Protocols (Appendix II)-cont
20. Characterization and Data Reporting (Section II.D.2.)
21. Analytical Method (Section II.D.3)
22. Validation of Analytical Methods (Section II.D.3.e.)
23. Consumer Exposure (Section II.E.)
24. Other methods to Estimate Consumer Exposure (Section II.E.)
25. Cumulative Estimated Daily Intake (CEDI) (Section II.E.1.d.)
26. Food Ingredients and Packaging Page
27. Appendices
28. Summary