【正文】 ,。(21)health protection food。ng)總結(jié),The Chinese food hygiene regulations and standards in contrast to international relevant codes。,內(nèi)容(n232。,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 81.0%(same pollutant and same food category) The consistent rate between limit index of pesticide remains index and CAC limit increased from 14.6% to above 85.4%(same pesticide and same food category),第四十七頁，共四十九頁。,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 microorganism),第四十五頁，共四十九頁。,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)comply with SPS and CAC, and will adopt CAC to a great extent,第四十三頁，共四十九頁。 entry to the WTO。,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: compared with Codex, the degree of loose, tight, equal are all possible,第四十一頁，共四十九頁。,The change tendency of CAC in current years,More attention paid to horizontal Codex standards:suitable to various food Try to control the standard quantity of food products:those concerned with horizontal standards can be cited directly More stress to the scientific principles of danger evaluation More stress to all parties participated: consumers, NGOs More argument related to some principles: Precautionary principle, Traceability, Other legitimate factors, application of ALARA,第三十九頁，共四十九頁。,CAC,(Food Standards) (Codes of Practice) (MRLs) Guidance Level) 〔Principles〕 〔Guidelines〕 〔Recommendations〕 〔Specifications by JECFA〕,第三十七頁，共四十九頁。,Regional coordinate committee(6),Coordinate committee of Africa Coordinate committee of Asia Coordinate committee of Europe Coordinate committee of Latin America and Caribbean region Coordinate committee of Near East Coordinate committee of North America and Southwest Pacific Ocean,第三十五頁，共四十九頁。export examination and certificate issue system Australia Committee of nutrition and special food German,第三十三頁，共四十九頁。,Codex Secretariat,第三十二頁，共四十九頁。 to ensure fair food trade。,Comparison of Chinese standards with Codex,Codex Standard by CAC The difference between the food health standards of our country and CAC The evaluation and revision of food hygiene standards of our country,第三十頁，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。,Hygiene standards of Various food (475),Food and the hygiene standards of food resource(112) The hygiene standards of food additive(1) The hygiene standards of food nutrition fortifier (1) Food pollutant(21) Pesticide remains (3