中國食品法規(guī)介紹(英文)-wenkub
2024-10-29 00 本頁面
【正文】 頁，共四十九頁。,Regulations 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，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。,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。The Chinese food hygiene regulations and standards in contrast to international relevant codes,第一頁，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。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。,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，共四十九頁。,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，共四十九頁。,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，共四十九頁。,三、中國(zhōnɡ ɡu243。(2) Edible grease……(21)health protection food 2 The hygiene standards of food additive 3 The hygiene standards of nutrition fortified extract 4 Food container and package material 5 The hygiene standards of maximum remains of pesticide in food 6 The hygiene standards of the limit of bacterial mould in food 7 The hygiene standards of the limit of environmental pollutant in food 8 The standards of the limit of hormone and antibiotic in food 9 The production health norm of the food enterprise,第二十四頁，共四十九頁。,Procedures to formulate food hygiene standards,1To raise the advise of standards formulation(any unit and person) 2 list in the schedule 3 The research team(coordination team)make the draft 4 standard draft 5 The label committee(food hygiene, additive) to review 6 To consult many areas (Central and regional government, enterprises circle, associations, NGOs, Internet) 7 Review, approval and announcement,第二十八頁，共四十九頁。 to ensure fair food trade。export examination and certificate issue system Australia Committee of nutrition and special food German,第三十三頁，共四十九頁。,CAC,(Food Standards) (Codes of Practice) (MRLs) Guidance Level) 〔Principles〕 〔Guidelines〕 〔Recommendations
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