【正文】 FAO/WHO Model Food Law。,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。,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。 and to coordinate to formulate international food codes,第三十一頁，共四十九頁。,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。,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。,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，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。,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。,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。,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，共四十九頁。 CFHL Rul