中国食品法规介绍

单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,#,The Chinese food hygiene regulations and standards in contrast to international relevant codes,TheChinesefood hygieneregulationsand standardsincontrasttointernational relevant codes,I.BriefintroductionofChineseFood hygienelaw system,II,.,.The contrast betweenChinesefood lawandrelevantinternationallaw,III,.,. TheSurveyofChinesefood hygienenorm,IV.ThecontrastbetweenChinese foodhygienenorm andinternational standards,I.BriefintroductionofChineseFood hygienelaw system,Main ModelsofFood Law,Food Law：Forexample,someEuropeancountries,Food,Drugand Cosmetic Act：,Forexample,U.S.A,Food Hygiene,(,(Sanitary)Law,：,：For example, Japan andChina,Food HygieneLaw of PRC,Chinese FoodHygieneLaw,(,(On trial):,Passedinthe 25thconference of the5thstandingcommitteeofthe national peoples congress in Nov.19th, 1982,.,.,Chinese FoodHygieneLaw,:,Passedinthe 16thconference of the8thnationalcongressinOct,.,.30, 1995, andannouncedasNo,.,.59ChairmanOrder, andimplementedsincethedateofannouncement,.,.,FrameworkofCFHL57entries of 9chapters,Chapter OneGeneral Provisions,Chapter TwoFood Hygiene,Chapter ThreeTheHygieneofFood Additive,Chapter FourThe Hygieneoffoodcontainer, packagematerial, andtoolsandequipment of food,.,.,Chapter FiveTheformulationoffood hygienestandards andmanagement,Chapter SixThe managementoffoodhygiene,Chapter Seven Thesupervisionoffood hygiene,Chapter EightLegalresponsibility,Chapter NineAmendments,CFHL,Main legal prescriptions,(,(1,),),Legalpurpose:toprevent thefood pollutionandguarantee human health,Ensurethe supervision systemofnationalfood hygiene,:,: thecentral andregionalhealthexecutive departments shoulder theresponsibilityofsupervision,Suitablerange:food,foodadditive,foodcontainer, packagematerial, tools,equipment, detergent,disinfectant of food, productionand operationplace,facilities,and relevantenvironmentoffood,Basichygiene requirement forfood,food additive,food container,packagematerial,tools,equipment,detergent, disinfectantoffood,CFHL,Main legal prescriptions,(,(2,),),Explicitthehygienerequirementsoffoodproduction andoperation,:,: procedure,place, andpersonnel,Explicittheproductswhichareforbiddentoproduceandsell,Therelevanthygieneevaluation andsafetyevaluationsystem,Ensurethe products which approval is amustbeforegoingtomarket:healthprotectionfood,newresourcefood,new varietiesofadditive,new varietiesoffood container,packagematerial,toolmade fromnew material,Toauthorizethe healthexecutivedepartmentsofthe State Counciltoformulate healthstandards, managementand inspectionrules,CFHL,Main legal prescriptions,(,(3,),),Toraisebasicrequirementsfor foodpackageanddescription,Theapprovalrulesofproductionandoperation,andinspectionrules,Therulesand requirementsofimport,&,&export supervision andinspection,Toestablishthe foodsupervision, examination andinspection rules,Theinvestigation,treatment,andreport rules of poisoningandpollution incident,Legalresponsibilityandothers,Food HygieneRegulation,Food hygienesupervisionandexecutive punishment,Food andfood resource,Food manufacture andsale,Food container,packagematerial,toolsand equipment,Food hygieneexamination,Food Hygiene norm,Compulsiveness,Recommendation,Food HygieneLaw,Food hygieneregulationsysteminChina,Examplesofregulationsforfoodsand rawmaterials,Food additive hygienemanagementmeasures,Newresourcefoodhygiene managementmeasures,Trans-gene Foodhygienemanagement measures,Healthprotectionfood managementmeasures,Themanagementmeasuresofforbidding foodwithmedicineadditive,Themanagementmeasuresofirradiationfood hygiene,Themanagementmeasuresofmilk andmilk products,Themanagementmeasuresofeggand eggproducts,Themanagementmeasuresofaquatic products hygiene,Themanagementmeasuresofcondimenthygiene,Themanagementmeasuresofsugarhygiene,Themanagementmeasuresofalcohol hygiene,Themanagementmeasuresofgrainhygiene,Themanagementmeasuresofediblevegetable oilhygiene,Themanagementmeasuresofteahygiene,Themanagementmeasuresofediblemushroomhygiene,Themanagementmeasuresofthesaleofbreastmilksubstitute,Themanagementmeasuresofmeat andmeat products hygiene,Regulationsonfood processingand handling,Themanagementmeasuresofsterilization,Themanagementmeasuresofthehygieneoffood industry,Themanagementmeasuresofthehygieneofstreetfood,Thesupervisionmeasuresofstudentsfoodhygiene,Themanagementmeasuresofpreventive healthexamination,Thetrainingmeasuresofthe hygieneknowledge of foodproducers andsellers,Regulationsoncontainers,etc.,Thehygienemanagement measures of plasticproductsand resource forfood,Thehygienemanagement measures of foodpackagepaper,Thehygienemanagement measures of rubberproductsforfood,Thehygienemanagement measures of aluminum eatingutensilsandcontainers,Thehygienemanagement measures of porcelaineatingutensilsand containers,Thehygienemanagement measures of theinsidepaintofthe foodcontainers,Thehygienemanagement measures of theinsidepaintoffoodcontainers,Thehygienemanagement measures of theinsidepaintoffoodcans,Regulationsoninspectionsandadministrativepanalties,Hygiene executivepunishment procedure,Food hygienesupervisionprocedure,Food hygieneexecutive punishmentmeasures,Treatmentmeasuresofthe accident of foodintoxication,Themanagementmeasuresofhygiene supervisor,Theprinciplesoffood hygienesupervisor,Themanagementmeasuresofhygiene supervision audition,Themanagementmeasuresoffood advertisement,Regulationsonlaboratory andtesting,Thehygienemanagement measures of foodhygieneinspection unit,Details of managementimplementationofmedicalanimal,thestructure rules of healthrelevantproductsoftheMinistryofHealth,Theauthenticationand managementmeasuresofhealth relevant products of theMinistryofHealth,Theorganization authentication andmanagement normofhealth relevant products,Theauthenticationand managementmeasuresofhealth foodfunctioninspectionorganization,Comparison of CFHLwithrelevantforeign laws,Viewsofinternational foodsafety legislation improvement,FAO,/,/WHO Model FoodLaw,Othernationalfood legislation,General views to improvefoodsafetylegislation,Emphasizelaw based on science,:,: theapplicationofdangerousnature analysis theory,Emphasizethe overallprocedure of managementfromfarm to table,Emphasizethe responsibility of foodproducers andsellers to guaranteethefoodsafety,:,: enterprises launches HACCP,reinforceself-management measures,forexample,voluntary products recall,Thegovernmentreducethe over,-,-detailedderegulation,Emphasizecoordination,FAO,/,/WHOModelFood Law,FAO,/,/WHO jointlyorganizeand formulate,Revised after thediscussion of countriesinAfricaand Asia,Thereference forvarious countriestoformulatefoodlaw,ModelLawalsoemphasizethatthefunctiondivisionbetweenthesupervisiondepartmentandcentralandregionalgovernmentshouldbebasedonthe specific situationofourcountry,FAO,/,/WHOModelFood Law,I Brief Rule,1.Thelegalabbreviation andpreface,2.Explanationofphraseology,IIGeneral Rule,3.Selling poisonousandadulteratefood is forbidden,4.fraud,5.Thenorm of food,6.Thesellingofunqualifiedfood is forbidden,7.Tosell andmanufacturefood in theunhealthycondition,FAO,/,/WHOModelFood Law,IIIImportationand guarantee,8.Importation,9.Guarantee,10.Argumentation,IVrelevantregulationsoffood norm, safetyandotherissues,11.Regulations,V managementand lawfulfillment,12.Foodstandardscommission,13.Toauthorizeofficials,14.Theofficiallaboratoryauthorized theentitlementandresponsibilitytoofficials,FAO,/,/WHOModelFood Law,15.Otherauthorized officials,16.TherightofMinistertoacquirethereliablefoodingredients,VILegalProcedure,17.Thelaw court hastherighttoordertowithdrawthe certificate andtotreattheproperties,18.Litigation,19.Punishment,20.Analysisandinference certificate,21.Otherlegalassistance,Pass date,:,:,Comparison:similar legal prescriptions,Thelegislationpurposeisbasicallyconsistent,Thedefinitionoffood is consistent,:,: endproductsandresources,Rulesincludingadditive, pollutant,container,package,utensil,equipmenthygiene,Safetyevaluationprinciples areincluded,Rulesincludingthe productionprocedure controland finished products,Supervisionsystem, controlling systemandlegalresponsibilityare prescribed,Conclusion:Chinese foodhygienelawisbasically amodern foodlaw,Comparison:differences,CFHL doesnot includethe norms to plantationand cultivation industry,CFHL hasthecontroltoadulterationlimitedtothat hastheeffectstonutritionand hygiene,CFHL prescribesthatlawenforcementdepartmenthasthe right to adopt executivecontrollingmeasures,aswellasthat it is entitletocarryout variousexecutive punishment,;,; Theforeign lawalwaysauthorize thelawenforcedepartment theexecutivecontrollingright, therightofpunishment is ascribed to thelawcourt,.,.,Therulesofdifferent countriestohealthfoodvaries,:,: China,Japan,Korea, U,.,.S.A,三、中,国,国食品,卫,卫生标,准,准概况,A briefing to foodhygienestandardsinChina,CFHL规定,CFHL Rule14,:,: Thenationalhygiene standards,hygienemanagement measures andinspection rules of food, foodadditive, foodcontainers,packagematerial,foodutensil,equipment, detergentanddisinfectant to leaningfoodandfoodutensils,and pollutantinfood,thepermissivequantityofradioactivesubstance shouldbeformulated andapprovedbythehealth executivedepartment of theStateCouncil.,CFHL Rule15,:,: Forfood withoutnationalhealth standard,theprovincialgovernment shouldformulateregionalstandards,andthenreporttothe executivedepartment of Ministry of Healthandthe State Counciltoput on file,.,.,CFHL Rule16,:,:Ifthereishygienicindex,the safetyevaluation of agriculturalfertilizer in foodadditivestandards,itshouldbeapprovedbythe Ministry of Health.The inspectionprocedure of animalslaughtershould be formulatedbyrelevantexecutive departments andtheMinistryofHealth.,CFHL Rule21,:,: label;,CFHL Rule22,:,: Healthprotection food,Categories of foodhygienestandards,1Thehygienestandardsofproducts,(,(Including foodresourceand endproducts),：,：According to thecategories of foodhygiene,thereare 21 categoriesoffoodhygiene standards.Including,:,: (1)Grainandits products;(2)Ediblegrease.,.,.(21)healthprotectionfood,2Thehygienestandardsoffoodadditive,3Thehygienestandardsofnutrition fortifiedextract,4Food containerandpackagematerial,5Thehygienestandardsofmaximumremains of pesticideinfood,6Thehygienestandardsofthe limit of bacterialmouldinfood,7Thehygienestandardsofthe limit of environmentalpollutant in food,8Thestandards of thelimitofhormone andantibiotic in food,9Theproductionhealthnormofthefoodenterprise,Categories of foodhygienestandards,10Thestandards of foodlabel,11Thehygienestandardsofradiantfood,12Theinspectionmeasuresoffood hygiene,(1)Themicroorganisminspection measures forfood hygiene,(2)Thephysicalinspectionmeasuresoffood hygiene,(3)Theprocedure andmeasuresoftheevaluationfood hygiene,(4)Thenutrition inspectionmeasuresoffoodhygiene,13Thediagnosestandards of foodintoxicated,14others, includingthehygienestandardsofeating utensilcleaning, detergentanddisinfectant.,Hygiene standardsofVarious food,(,(475),Food andthehygienestandardsoffoodresource(112,),),Thehygienestandardsoffoodadditive(1),Thehygienestandardsoffoodnutritionfortifier (1),Food pollutant(21),Pesticideremains,(,(34,),),Package material(39),（21,）,）,Thehygienenorm of foodproductionenterprises(21),（19,）,）,Thediagnosestandardsoffood intoxicated,(227),Theinspectionmeasure of foodhygiene(227,),),431varietiesoffoodadditiveand1040varietiesofspices approved by theMinistryofHealth,Content of foodhygienestandards,1Therelevanttechnologyrequirement,(1)Theindexseriously jeopardizinghealth,:,: lead, lethalbacteria,intoxication.,(2)Theindirectindexwhichreflectsacertain dangerstohealth:colonyofbacteria, colon bacillus.,(3)Theindexreflectingthedeteriorationoffood hygienesituation or theeffects to thedeterioration of hygienesituation,forexample,acidvalue,volatilitysalt nitrogen,water,and salt,.,.,2Thequalityindexoffood nutrition,(1)Thevarietyandvalueofnutrition,(2)Thecontentandmatchingratioofnutrition,3Thefunctionindexofhealth protection,Thefoodelement andcontent of thespecial biologicalfunction,Procedures to formulatefood hygienestandards,1Toraisetheadvise of standardsformulation(anyunitandperson),2list in theschedule,3Theresearchteam(coordinationteam)make thedraft,4standarddraft,5Thelabelcommittee(foodhygiene,additive,),) to review,6Toconsult manyareas,(,(Centraland regional government, enterprises circle,associations,NGOs,Internet),7Review, approval andannouncement,Factors consideredinformulatingstandards,Toconsideratethefeasibilityofstandards on thebasisoftheresearchresult of investigation,Current dangerevaluation resultornewdanger evaluation,Refertotheinternationalfood lawcodesandrelevantstandards of other countries,Quoteandreferthe industrialstandards to formulatethenationalstandards,Comparison of Chinesestandards withCodex,CodexStandardbyCAC,Thedifferencebetween thefood healthstandardsofour countryand CAC,Theevaluationandrevisionoffoodhygiene standardsofourcountry,Codex,Codexreferstothe foodstandards,criterionand suggestionformulatedbyCAC,(CodexAlimentariusCommission,即CAC,),),In1962,itwasdecidedtoestablish, andtoberesponsibleforthe joint foodstandards schedule of FAO/WHO,Thenature of CAC:Inter-government organizationwith 167membercountries,Observer:relatedtointernational organizationandfoodindustry,trade, scienceand consumer organizationdelegates,Objective,:,: to protectthe healthofconsumers,;,; to ensurefair foodtrade,;,; andtocoordinate to formulateinternational foodcodes,CodexSecretariat,Committees of CAC,Committeeofordinaryprinciple France,CommitteeofFoodlabelCanada,Committeeofanalysisand sampling Hungary,CommitteeoffoodhygieneU.S,.,.A,CommitteeofPesticide remainsHolland,CommitteeoffoodadditiveandpollutantHolland,Committeeofimport&exportexaminationandcertificateissuesystemAustralia,Committeeofnutrition andspecial foodGerman,Committeeofanimal remainsinfoodU.S.A,Commoditycommittee andspecial team,CommitteeofoilBritain,CommitteeoffishandfishproductsNorway,committeeofmilkandmilkproductsNewZealand,Committeeoffreshfruits andvegetableMexico,CommitteeofCocoproductsandchocolateSwiss,Committeeofmanufactured fruitsandvegetableU,.,.S.A,Committeeofmeathygiene NewZealand,CommitteeofsugarBritain,Committeeofgrainand beanU,.,.S.A,CommitteeofplantproteinCanada,Committeeofnaturalmineral water,Special teamoffruitjuiceBrazil,Special teamofanimal breeding Denmark,Special teamofbiologicaltechnology food,Regionalcoordinate committee(6),Coordinate committeeofAfrica,Coordinate committeeofAsia,Coordinate committeeofEurope,Coordinate committeeofLatinAmerica andCaribbeanregion,Coordinate committeeofNear East,Coordinate committeeofNorthAmerica andSouthwestPacificOcean,TheCodexStepProcedure,1.Thegeneralassemblyofthecommittee approves newcodexformulation,2.Draftthefirstpaperofthe Codex,3.Forward relatedgovernmentsuggestion,4.Sub,-,-committee of CACreviewthe draft andgovernment feedback,5.Thegeneralassemblyofcommitteetoadoptthe adviseddraft,6.Re-forward to governmenttoseekforsuggestion,7.Sub,-,-committee of CACreviewthe draft andgovernment feedback again,8.Approve andannouncetheCodexstandards,AcceleratedProcedure,5/8steps(Step 6and 7omitted,approvalof2/3 of membersneeded),CAC,(Food Standards),(CodesofPractice),(MRLs),GuidanceLevel),（Principles）,（Guidelines）,（Recommendations,）,）,（SpecificationsbyJECFA）,CAC,Toprotect thehealthofconsumers,Toaccelerate thefair internationalfoodtrade,Onthebasisofscientificdangerevaluation(nature,-,-orientedand quantity oriented),Considerotherreasonable factors,:,: economics,different regionsand countries.,Thechange tendency of CACincurrent years,More attentionpaid to horizontalCodexstandards:suitable to variousfood,Trytocontrolthestandardquantityoffoodproducts:thoseconcernedwithhorizontal standardscanbeciteddirectly,More stresstothescientificprinciples of dangerevaluation,More stresstoallpartiesparticipated,:,: consumers,NGOs,More argument relatedtosomeprinciples:Precautionary principle,Traceability,Otherlegitimate factors, application of ALARA,Thedifferenceandsimilaritybetween foodhygienestandardsand Codex(1,),),Theprinciple of standardsformulationisalmost thesame,Part of thestandardsrequirescoordination,Theclassificationoffooddiffers,soitisimpossible to match onebyone,Some of thefood qualitystandards do notcite thehygiene standards,sothe problemoforganization formulatethemechanism,Therearetoo muchqualitystandards, attentiontothehorizontalhealthsafety requirement is inadequate,Dangerevaluationshouldbestrengthenedcontinuously in eh formulation of standards,Thedifferenceandsimilaritybetween foodhygienestandardsand Codex(2,),),Standardname andclassificationdiffers,some arehygiene actually,Duetothe national situationofChina,someindexshouldbeappliedcontinuously, forexample,theoverallquantityofbacteriaandcolonbacillus,Thedegree of loose andtight:comparedwithCodex,the degreeofloose,tight, equal areallpossible,Reviewand amendmentsofthe Chinesestandards,Background:importand exportincrease;entrytothe WTO;requirements fromall sectorsnationwide,ToorganizespecialiststoreviewfromJan,.,.3rdtoMay,.,.30th,Tocarryoutinvestigationto464nationalfoodhygiene standardsandthe examination measures(including73itemsofstandardsofpesticide remains,),),Through investigation, variouskindsofproblemsof1379have beenrecognized,Refertorelevantbasis,1034problemshave beenrevised,Suggestion gatheringontheInternet,Basicprinciples of examination andrevision(1),1guaranteethe integration betweennationalfoodhygiene standardsandthe legal purposeand managementrangeofFoodHygiene Law,2Non,-,-safety technologyrequirements in thestandards, suchasrelevantproductstitles,suitablerange,definition,classification, featureofproducts, shouldbeconsistent andcoordinate to thestandardsofothercountiesand industries,3Theproposaland setup of standard safetyindexandotherhygienerequirementsand relatedprinciples,(,(danger evaluation,),)comply withSPS andCAC, andwill adopt CACtoa great extent,Basicprinciples of examination andrevision(2),4Bettersatisfythepractical demandofthesupervisionmanagementoffood hygiene,5Improve thestandardization, reasonability, accuracy,andmanageabilityofstandardtext andtechnology requirement,6Reinforcethe consistence andcompatibility of individualcasewithinfoodhygiene standard systemandthe basic standard,measure standards,7 Formamore perfect, scientific, reasonablefoodhygiene standard system,Principles to adopt CACstandardsincheck,-,-up,Infollowingsituation,thestandards andCACstandards is allowedtobeinconsistent.However,theprinciple of dangerevaluation and/orconsideration of other reasonablefactorsshouldbeappliedtopropose correspondingreason:,AThehealth protectionlevelofdomesticcitizens,BTherevealedquantityofharmfulproductstothemealofdomesticcitizens,C Currentsituation of foodproductionandmanagementinourcountry,D Practicaldemands of foodsupervisionmanagement,(,(For example, index of microorganism,),),Majorchanges of national standardsinfood hygieneafterexamination,1Tomergestandardsinabigmargin,andtoincreasethe utilizingefficiency of standards,Thehygienestandardsof51foodproductshave beenmerged,standardquantityhasreducedfrom 120previously to 83 currently,Tomerge69standardsofpesticide remainstoasingleone,2Theapplicablerangeofstandardshas beenenlargedand thecoveragehasbeenincreased,Theapplicablerangeof30standardshas beenrevisedopenlyand extensively,Majorchanges of national standardsinfood hygieneafterexamination,3Reinforcethe correspondence betweenfoodhygiene standardsandproductsqualitystandards,43standards, inconsistenttothenon-safetytechnology requirements,suchastitle,definition,classificationprescribedinthestandards of foodquality,4TheconsistencetoCAC standardshasbeenimproved,Theconsistentrate betweenpollutant limit index andCAClimitreached81.0%(same pollutantandsamefood category),Theconsistentrate betweenlimitindexofpesticide remainsindexand CAClimitincreasedfrom14.6%toabove85.4%(same pestici