中國食品法規(guī)介紹(英文)(已修改)
2024-10-29 00:38 本頁面
【正文】 The Chinese food hygiene regulations and standards in contrast to international relevant codes,第一頁，共四十九頁。,The Chinese food hygiene regulations and standards in contrast to international relevant codes,I. Brief introduction of Chinese Food hygiene law system II .The contrast between Chinese food law and relevant international law III. The Survey of Chinese food hygiene norm IV.The contrast between Chinese food hygiene norm and international standards,第二頁，共四十九頁。,I. Brief introduction of Chinese Food hygiene law system Main Models of Food Law,Food Law：For example, some European countries Food,Drug and Cosmetic Act： Food Hygiene (Sanitary) Law：For example, Japan and China,第三頁，共四十九頁。,Food Hygiene Law of PRC,Chinese Food Hygiene Law (On trial): Passed in the 25th conference of the 5th standing committee of the national people’s congress in Nov. 19th, 1982. Chinese Food Hygiene Law : Passed in the 16th conference of the 8th national congress in Oct.30, 1995, and announced as No.59 Chairman Order, and implemented since the date of announcement.,第四頁，共四十九頁。,Framework of CFHL 57 entries of 9 chapters,Chapter One General Provisions Chapter Two Food Hygiene Chapter Three The Hygiene of Food Additive Chapter Four The Hygiene of food container, package material, and tools and equipment of food. Chapter Five The formulation of food hygiene standards and management Chapter Six The management of food hygiene Chapter Seven The supervision of food hygiene Chapter Eight Legal responsibility Chapter Nine Amendments,第五頁，共四十九頁。,CFHL Main legal prescriptions (1),Legal purpose: to prevent the food pollution and guarantee human health Ensure the supervision system of national food hygiene: the central and regional health executive departments shoulder the responsibility of supervision Suitable range: food, food additive, food container, package material, tools, equipment, detergent, disinfectant of food, production and operation place, facilities, and relevant environment of food Basic hygiene requirement for food, food additive, food container, package material, tools, equipment, detergent, disinfectant of food,第六頁，共四十九頁。,CFHL Main legal prescriptions (2),Explicit the hygiene requirements of food production and operation: procedure, place, and personnel Explicit the products which are forbidden to produce and sell The relevant hygiene evaluation and safety evaluation system Ensure the products which approval is a must before going to market: health protection food, new resource food, new varieties of additive, new varieties of food container, package material, tool made from new material To authorize the health executive departments of the State Council to formulate health standards, management and inspection rules,第七頁，共四十九頁。,CFHL Main legal prescriptions (3),To raise basic requirements for food package and description The approval rules of production and operation, and inspection rules The rules and requirements of importamp。export supervision and inspection To establish the food supervision, examination and inspection rules The investigation, treatment, and report rules of poisoning and pollution incident Legal responsibility and others,第八頁，共四十九頁。,Food Hygiene Regulation,Food hygiene supervision and executive punishment,Food and food resource,Food manufacture and sale,Food container, package material, tools and equipment,Food hygiene examination,Food Hygiene Law,Food hygiene regulation system in China,第九頁，共四十九頁。,Examples of regulations for foods and raw materials,Food additive hygiene management measures New resource food hygiene management measures Transgene Food hygiene management measures Health protection food management measures The management measures of forbidding food with medicine additive The management measures of irradiation food hygiene The management measures of milk and milk products The management measures of egg and egg products The management measures of aquatic products hygiene,The management measures of condiment hygiene The management measures of sugar hygiene The management measures of alcohol hygiene The management measures of grain hygiene The management measures of edible vegetable oil hygiene The management measures of tea hygiene The management measures of edible mushroom hygiene The management measures of the sale of breast milk substitute The management measures of meat and meat products hygiene,第十頁，共四十九頁。,Regulation
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