Article 2Dried, diluted, processed and compound foodstuffs
1.
When applying the maximum levels set out in the Annex to foodstuffs which are dried, diluted, processed or composed of more than one ingredient, the following shall be taken into account:
(a)
changes of the concentration of the contaminant caused by drying or dilution processes;
(b)
changes of the concentration of the contaminant caused by processing;
(c)
the relative proportions of the ingredients in the product;
(d)
the analytical limit of quantification.
2.
The specific concentration or dilution factors for the drying, dilution, processing and/or mixing operations concerned or for the dried, diluted, processed and/or compound foodstuffs concerned shall be provided and justified by the food business operator, when the competent authority carries out an official control.
If the food business operator does not provide the necessary concentration or dilution factor or if the competent authority deems that factor inappropriate in view of the justification given, the authority shall itself define that factor, based on the available information and with the objective of maximum protection of human health.
3.
Paragraphs 1 and 2 shall apply in so far as no specific F1... maximum levels are fixed for these dried, diluted, processed or compound foodstuffs.
F24.
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