It is applied to materials and articles that, at finished state, are intended to come into contact or are brought into contact with foodstuffs or with water that is for human consumption. According to Regulation 1935/2004: 'The materials and articles must be manufactured in accordance with good manufacturing practice so that, under normal or foreseeable conditions for their use, they do not transfer their constituents to food in quantities which could:

• Present a danger to human health,
• Results in an unacceptable change in the composition of the foodstuffs or a deterioration in the
organoleptic characteristics thereof'