【正文】 ia 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，共四十九頁。,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 basically a modern food law,第二十一頁，共四十九頁。)食品衛(wèi)生標(biāo)準(zhǔn)概況 A briefing to food hygiene standards in China CFHL規(guī)定,CFHL Rule 14: The national hygiene standards, hygiene management measures and inspection rules of food, food additive, food containers, package material, food utensil, equipment, detergent and disinfectant to leaning food and food utensils, and pollutant in food, the permissive quantity of radioactive substance should be formulated and approved by the health executive department of the State Council. CFHL Rule 15: For food without national health standard, the provincial government should formulate regional standards, and then report to the executive department of Ministry of Health and the State Council to put on file. CFHL Rule 16: If there is hygienic index, the safety evaluation of agricultural fertilizer in food additive standards, it should be approved by the Ministry of Health. The inspection procedure of animal slaughter should be formulated by relevant executive departments and the Ministry of Health. CFHL Rule 21: label。,Categories of food hygiene standards,10 The standards of food label 11 The hygiene standards of radiant food 12 The inspection measures of food hygiene (1)The microorganism inspection measures for food hygiene (2)The physical inspection measures of food hygiene (3)The procedure and measures of the evaluation food hygiene (4)The nutrition inspection measures of food hygiene 13 The diagnose standards of food intoxicated 14 others, including the hygiene standards of eating utensil cleaning, detergent and disinfectant.,第二十五頁，共四十九頁。,Factors considered in formulating standards,To considerate the feasibility of standards on the basis of the research result of investigation Current danger evaluation result or new danger evaluation Refer to the international food law codes and relevant standards of other countries Quote and refer the industrial standards to formulate the national standards,第二十九頁，共四十九頁。 and to coordinate to formulate international food codes,第三十一頁，共四十九頁。,Commodity committee and special team,Committee of oil Britain Committee of fish and fish products Norway committee of milk and milk products New Zealand Committee of fresh fruits and vegetable Mexico Committee of Coco products and chocolate Swiss Committee of meat hygiene New Zealand Committee of sugar Britain Committee of plant protein Canada Committee of natural mineral water Special team of fruit juice Brazil Special team of animal breeding Denmark Special team of biological technology food,第三十四頁，共四十九頁。,CAC,To protect the health of consumers To accelerate the fair international food trade On the basis of scientific danger evaluation(natureoriented and quantity oriented) Consider other reasonable factors: economics, different regions and countries.,第三十八頁，共四十九頁。,Review and amendments of the Chinese standards,Background: import and export increase。,Basic principles of examination and revision(2),4 Better satisfy the practical demand of the supervision management of food hygiene 5 Improve the standardization, reasonability, accuracy, and manageability of standard text and technology requirement 6 Reinforce the consistence and compatibility of individual case within food hygiene standard system and the basic standard, measure standards 7 Form a more perfect, scientific, reasonable food hygiene standard system,第四十四頁，共四十九頁。,Conclusions,Food hygiene law is basically a modern food law The framework of the standards of food hygiene law and regulations has formed on the whole The food hygiene standards become more close to CAC Codex after revision Some problems need to be optimized,第四十八頁，共四十九頁。FAO/WHO Model Food