中國(guó)食品法規(guī)介紹(英文)-文庫(kù)吧
2024-10-29 00:38 本頁(yè)面
【正文】 s on food processing and handling,The management measures of sterilization The management measures of the hygiene of food industry The management measures of the hygiene of street food The supervision measures of students food hygiene The management measures of preventive health examination The training measures of the hygiene knowledge of food producers and sellers,第十一頁(yè)，共四十九頁(yè)。,Regulations on containers,etc.,The hygiene management measures of plastic products and resource for food The hygiene management measures of food package paper The hygiene management measures of rubber products for food The hygiene management measures of aluminum eating utensils and containers The hygiene management measures of porcelain eating utensils and containers The hygiene management measures of the inside paint of the food containers The hygiene management measures of the inside paint of food containers The hygiene management measures of the inside paint of food cans,第十二頁(yè)，共四十九頁(yè)。,Regulations on inspections and administrative panalties,Hygiene executive punishment procedure Food hygiene supervision procedure Food hygiene executive punishment measures Treatment measures of the accident of food intoxication The management measures of hygiene supervisor The principles of food hygiene supervisor The management measures of hygiene supervision audition The management measures of food advertisement,第十三頁(yè)，共四十九頁(yè)。,Regulations on laboratory and testing,The hygiene management measures of food hygiene inspection unit Details of management implementation of medical animal the structure rules of health relevant products of the Ministry of Health The authentication and management measures of health relevant products of the Ministry of Health The organization authentication and management norm of health relevant products The authentication and management measures of health food function inspection organization,第十四頁(yè)，共四十九頁(yè)。,Comparison of CFHL with relevant foreign laws,Views of international food safety legislation improvement FAO/WHO Model Food Law Other national food legislation,第十五頁(yè)，共四十九頁(yè)。,General views to improve food safety legislation,Emphasize law based on science: the application of dangerous nature analysis theory Emphasize the overall procedure of management from farm to table Emphasize the responsibility of food producers and sellers to guarantee the food safety: enterprises launches HACCP, reinforce selfmanagement measures, for example, voluntary products recall The government reduce the overdetailed deregulation Emphasize coordination,第十六頁(yè)，共四十九頁(yè)。,FAO/WHO Model Food Law,FAO/WHO jointly organize and formulate Revised after the discussion of countries in Africa and Asia The reference for various countries to formulate food law Model Law also emphasize that the function division between the supervision department and central and regional government should be based on the specific situation of our country,第十七頁(yè)，共四十九頁(yè)。,FAO/WHO Model Food Law,I Brief Rule 1. The legal abbreviation and preface 2. Explanation of phraseology II General Rule 3. Selling poisonous and adulterate food is forbidden 4. fraud 5.The norm of food 6. The selling of unqualified food is forbidden 7. To sell and manufacture food in the unhealthy condition,第十八頁(yè)，共四十九頁(yè)。,FAO/WHO Model Food Law,III Importation and guarantee 8. Importation IV relevant regulations of food norm, safety and other issues 11. Regulations V management and law fulfillment 12. Food standards commission 13.To authorize officials 14.The official laboratory authorized the entitlement and responsibility to officials,第十九頁(yè)，共四十九頁(yè)。,FAO/WHO Model Food Law,15. Other authorized officials 16. The right of Minister to acquire the reliable food ingredients VI Legal Procedure 17. The law court has the right to order to withdraw the certificate and to treat the properties 18. Litigation 20.Analysis and inference certificate 21. Other legal assistance Pass date:,第二十頁(yè)，共四十九頁(yè)。,Comparison: similar legal prescriptions,The legislation purpose is basically consistent The definition of food is consistent: end products and resources Rules including additive, pollutant, container, package, utensil, equipment hygiene Safety evaluation principles are included Rules including the production procedure control and finished products Supervision system, controlling system and legal responsibility are prescribed Conclusion: Chinese food hygiene law is basical
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