The National Health Surveillance Agency (ANVISA in Portuguese) has published Normative Instruction No. 453/2026, which amends Annexs I, II, and IV of Normative Instruction No. 367 of ANVISA, dated June 5, 2025.
Annex I of Normative Instruction No. 367 of Anvisa, dated June 5, 2025, published in the Official Gazette of the Union No. 109, dated June 11, 2026, Section 1, page 144, will be amended as established in Annex I of this Normative Instruction.
Annex II of Normative Instruction No. 367 of Anvisa, dated June 5, 2025, will be amended as established in Annex II of this Normative Instruction.
Annex II of Normative Instruction No. 367 of Anvisa, dated June 5, 2025, will be amended as established in Annex III of this Normative Instruction.
Annex IV of Normative Instruction No. 367 of Anvisa, dated June 5, 2025, will be amended to include the provisions established in Annex IV of this Normative Instruction.
The National Health Surveillance Agency (ANVISA in Portuguese) publishes the update of the Food Library. Libraries are documents that gather all the current regulations on a general topic, organized by themes. Their objective is to facilitate access to and understanding of the regulatory collection for both internal and external audiences, as well as to improve the process of drafting and reviewing regulations.
The objective is to ensure the safety and quality of food, including beverages, bottled water, ingredients, raw materials, food additives and technological aids, materials in contact with food, contaminants, residues of veterinary medicines, labeling, and technological innovations in food products.
The National Institute of Quality (INACAL), thru Directoral Resolution No. 000011-2026-INACAL/DN, approved eight Peruvian Technical Standards (NTP) and one Peruvian Technical Specification (ETP), which establish requirements, testing methods, good practices, and technical guidelines for activities related to the food chain, the dairy industry, cocoa, and food additives.
The following are the approved technical documents:
ETP-ISO/TS 15213-3:2026. Food chain microbiology. Horizontal method for the detection and enumeration of Clostridium spp. Part 3. 1st Edition. This Peruvian Technical Specification establishes a horizontal method for the detection of Clostridium (C.) perfringens.
NTP-ISO 2173:2026. Fruit and vegetable products. Determination of soluble solids. Refractometric method. 1st Edition. This standard specifies a refractometric method for the determination of soluble solids in fruit and vegetable products.
NTP 105.002:2026. MILK AND DAIRY PRODUCTS. Good practices in artisanal cheese making. 2nd Edition. Good hygienic, sanitary, and artisanal cheese-making practices are established, taking into consideration the requirements of the facilities and the safety and well-being of the workers.
NTP-ISO 6092:2026. Powdered milk. Determination of titratable acidity. 1st Edition. Specify a routine method for determining the titratable acidity of all types of powdered milk, applicable in quality control and routine analysis.
NTP 100.107:2026. FOOD ADDITIVES. Determination of heavy metals. 1st Edition. It establishes the methodology for determining heavy metals (antimony, barium, cadmium, lead, copper, chromium, and zinc) in food additives, using atomic absorption spectrophotometry (AAS) or inductively coupled plasma (ICP).
NTP 209.064:2026. FOOD ADDITIVES. Unmodified corn starch. Requirements. 2nd Edition. It establishes the requirements and testing methods that non-modified corn starch (Zea mays) (corn starch) must meet, intended for human consumption after processing.
NTP 107.316:2026. COCOA AND CHOCOLATE. Minimum requirements for the implementation of a cocoa quality control laboratory. 1st Edition. It establishes the requirements for the implementation of cocoa quality control laboratories in its forms: cocoa beans, cocoa paste, and nibs, with the aim of ensuring food that meets physical and sensory quality parameters.
The Federal Commission for the Protection against Sanitary Risks (COFEPRIS in Spanish) has published the Non-Regulatory Guide for the classification of products as dietary supplements.
The guide aims to provide users with information to determine whether the products they intend to market are classified as dietary supplements, in accordance with the applicable national legal framework.
This guide is an advisory instrument and therefore lacks legal validity. Likewise, it does not serve as any document to certify compliance with the applicable provisions, it is not binding, nor does it exempt compliance with the applicable current regulations and/or corresponding procedures.
The National Institute of Quality (INACAL in Spanish) reaffirms its commitment to strengthening the productive chain of one of the country’s most emblematic crops by promoting 12 Peruvian Technical Standards (NTP in Spanish), aimed at improving the quality, safety, and competitiveness of potatoes and their derivatives. The NTPs developed by INACAL establish quality and safety requirements for fresh and native potatoes, as well as guidelines for the application of good agricultural and processing practices. Their implementation allows for improved production, reduced health risks, standardized processes, and the offering of safer and more competitive products for consumers.
Likewise, several of these standards are aimed at traditional products such as dried potatoes, tocosh, and tunta, helping to preserve ancestral techniques and improve artisanal production conditions. Others are aimed at value-added products such as potato flour, dehydrated puree, fried chips, and pre-cut potatoes for frying, driving innovation and diversification in the food industry.
Peruvian Technical Standards related to potatoes and their derivatives
NTP 011.119:2016 establishes the terminology and requirements for native and modern potato tubers intended for human consumption.
NTP 011.802:2017 establishes the quality and safety requirements for dried potato.
NTP 011.803:2017 establishes the minimum quality and safety requirements for potato tocosh.
NTP 011.811:2021, establishes guidelines for Good Agricultural Practices for the cultivation of native potatoes.
NTP 011.808:2023, establishes the quality and safety requirements for dehydrated potato puree.
NTP 011.124:2015, establishes the requirements for potatoes cut into strips intended for frying.
NTP 011.809:2019 (revised in 2025), establishes the good practices for the artisanal processing of tocosh.
NTP 011.806:2018, establishes the good practices for the production of dried potato.
NTP 011.400:2019, establishes the minimum requirements for the production of tunta.
NTP 011.401:2020 establishes the good practices for the artisanal processing of tunta.
NTP 011.810:2021, establishes the quality and safety requirements for potato flour.
NTP 011.801:2016 (revised in 2025), establishes the minimum quality and safety requirements for fried potato chips.
infoAlimentario 