中國食品法規(guī)的英文介紹(1)(存儲(chǔ)版)
【正文】 and disinfectant.,第二十五頁，共四十九頁。 and to coordinate to formulate international food codes,第三十一頁，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。,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。FAO/WHO Model Food Law。ir243。 requirements from all sectors nationwide rdth To carry out investigation to 464 national food hygiene standards and the examination measures(including 73 items of standards of pesticide remains) Through investigation, various kinds of problems of 1379 have been recognized Refer to relevant basis, 1034 problems have been revised Suggestion gathering on the Internet,第四十二頁，共四十九頁。,The Codex Step Procedure,1.The general assembly of the committee approves new codex formulation 2.Draft the first paper of the Codex 3.Forward related government suggestion 4.Subcommittee of CAC review the draft and government feedback 5.The general assembly of committee to adopt the advised draft 6.Reforward to government to seek for suggestion 7. Subcommittee of CAC review the draft and government feedback again 8.Approve and announce the Codex standards Accelerated Procedure 5/8 steps(Step 6 and 7 omitted, approval of 2/3 of members needed),第三十六頁，共四十九頁。,Codex,Codex refers to the food standards, criterion and suggestion formulated by CAC (Codex Alimentarius Commission, 即CAC) In 1962, it was decided to establish, and to be responsible for the joint food standards schedule of FAO/WHO The nature of CAC:Intergovernment organization with 167 member countries Observer: related to international organization and food industry, trade, science and consumer organization delegates Objective: to protect the health of consumers。,Categories of food hygiene standards,1 The hygiene standards of products(Including food resource and end products)：According to the categories of food hygiene, there are 21 categories of food hygiene standards.Including: (1) Grain and its products。,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。,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。,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。,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, produ
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