effective 1st December 2020

The FCC and associated Reference Materials enables you to verify the identity, quality, and purity of the food ingredients you buy and sell, which help to ensure the overall safety and integrity of the food ingredient supply chain. An FCC standard can be used to characterize ingredients used in food.  Monographs in the FCC consist of tests and specifications for identification, assay and impurities, as well as other tests that help describe the purity and quality of the ingredient. FCC standards are reviewed and approved by independent experts.
 

FCC, Twelfth Edition

Featuring:

• More than 1,250 monographs including:
  • Probiotics & prebiotics
  • Flavors
  • Preservatives
  • Sweeteners
  • Fats and oils
  • Nutrients
  • Colorants
  • Infant formula ingredients
• 18 appendices, providing clear, step-by-step guidance for more than 150 tests and assays including:
  • Lead limit test
  • Food Fraud Mitigation Guidance
  • Guidance on Developing and Validating Non-Targeted Testing
• FCC 12 has over 80 new and updated monographs compared to FCC 11
• See the complete FCC 12 Index

• FCC standards are established, evaluated, and revised with scientific rigor in an open, collaborative process involving USP scientists, government representatives, expert volunteers, and public input. Standards are approved by an Expert Committee that includes knowledgeable technical leaders from industry, academia, and regulatory bodies from around the world.
• The FCC is cited over 200 times in the U.S. Code of Federal Regulations and is recognized by regulatory bodies around the world including the US, Argentina, Australia, Brazil, Canada, Israel, New Zealand, Paraguay, and Uruguay.