【正文】 cided 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。 and to coordinate to formulate international food codes,第三十一頁，共四十九頁。,Committees of CAC,Committee of ordinary principle France Committee of Food label Canada Committee of analysis and sampling Hungary Committee of Pesticide remains Holland Committee of food additive and pollutant Holland Committee of importamp。,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。,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。,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。,The difference and similarity between food hygiene 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The classification of food differs, so it is impossible to match one by one Some of the food quality standards do not cite the hygiene standards, so the problem of organization formulate the mechanism There are too much quality standards, attention to the horizontal health safety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,第四十頁，共四十九頁。,Review and amendments of the Chinese standards,Background: import and export increase。 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。,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。,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,第四十六頁，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。ir243。FAO/WHO Model Food Law。Conclusions,第四十九頁，共