中國(guó)食品法規(guī)的英文介紹(ppt48)-法律法規(guī)-資料下載頁(yè)
2025-08-08 08:37本頁(yè)面
【導(dǎo)讀】FoodLaw：Forexample,some. Food,DrugandCosmeticAct：。Forexample,FoodHygiene(Sanitary)Law：For. Nov.19th,1982.Suitablerange:food,foodadditive,foodcontainer,package. material,tools,equipment,detergent,disinfectantoffood,container,packagematerial,tools,equipment,detergent,Theinvestigation,treatment,andreportrulesof
【正文】 ygiene standards and Codex(1) ? The principle of standards formulation is almost the same ? Part of the standards requires coordination ? The classification of food differs, so it is impossible to match one by one ? Some of the food quality standards do not cite the hygiene standards, so the problem of anization formulate the mechanism ? There are too much quality standards, attention to the horizontal health safety requirement is inadequate ? Danger evaluation should be strengthened continuously in eh formulation of standards The difference and similarity between food hygiene standards and Codex(2) ? Standard name and classification differs, some are hygiene actually ? Due to the national situation of China, some index should be applied continuously, for example, the overall quantity of bacteria and colon bacillus ? The degree of loose and tight: pared with Codex, the degree of loose, tight, equal are all possible Review and amendments of the Chinese standards ? Background: import and export increase。 entry to the WTO。 requirements from all sectors nationwide ? To anize specialists to review from to ? 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 Inter Basic principles of examination and revision(1) 1 guarantee the integration between national food hygiene standards and the legal purpose and management range of Food Hygiene Law 2 Nonsafety technology requirements in the standards, such as relevant products titles, suitable range, definition, classification, feature of products, should be consistent and coordinate to the standards of other counties and industries 3 The proposal and setup of standard safety index and other hygiene requirements and related principles (danger evaluation)ply with SPS and CAC, and will adopt CAC to a great extent 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 patibility 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 Principles to adopt CAC standards in checkup In following situation, the standards and CAC standards is allowed to be inconsistent. However, the principle of danger evaluation and/or consideration of other reasonable factors should be applied to propose corresponding reason: A The health protection level of domestic citizens B The revealed quantity of harmful products to the meal of domestic citizens C Current situation of food production and management in our country D Practical demands of food supervision management (For example, index of microanism) Major changes of national standards in food hygiene after examination 1 To merge standards in a big margin, and to increase the utilizing efficiency of standards ? The hygiene standards of 51 food products have been merged, standard quantity has reduced from 120 previously to 83 currently ? To merge 69 standards of pesticide remains to a single one 2 The applicable range of standards has been enlarged and the coverage has been increased ? The applicable range of 30 standards has been revised openly and extensively Major changes of national standards in food hygiene after examination 3 Reinforce the correspondence between food hygiene standards and products quality standards ? 43 standards, inconsistent to the nonsafety technology requirements, such as title, definition, classification prescribed in the standards of food quality 4 The consistence to CAC standards has been improved ? The consistent rate between pollutant limit index and CAC limit reached %(same pollutant and same food category) ? The consistent rate between limit index of pesticide remains index and CAC limit increased from % to above %(same pesticide and same food category) 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 bee more close to CAC Codex after revision ? Some problems need to be optimized
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