【正文】 (Central and regional government, enterprises circle, associations, NGOs, Internet) 7 Review, approval and announcement,第二十八頁，共四十九頁。,Factors considered in formulating standards,To considerate the feasibility of standards on the basis of the research result of investigation Current danger evaluation result or new danger evaluation Refer to the international food law codes and relevant standards of other countries Quote and refer the industrial standards to formulate the national standards,第二十九頁，共四十九頁。,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。,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。 to ensure fair food trade。 and to coordinate to formulate international food codes,第三十一頁，共四十九頁。,Codex Secretariat,第三十二頁，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。export examination and certificate issue system Australia Committee of nutrition and special food German,第三十三頁，共四十九頁。,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。,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。,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,(Food Standards) (Codes of Practice) (MRLs) Guidance Level) 〔Principles〕 〔Guidelines〕 〔Recommendations〕 〔Specifications by JECFA〕,第三十七頁，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 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。,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 Ther