中国食品法规介绍(英文)

Click to edit Master title style,Click to edit Master text styles,Second level,Third level,Fourth level,Fifth level,11/7/2009,#,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,第一页，共四十九页。,The Chinese food hygiene regulations and standards in contrast to international relevant codes,I.Brief introduction of Chinese Food hygiene law system,II.The contrast between Chinese food law and relevant international law,III.The Survey of Chinese food hygiene norm,IV.The contrast between Chinese food hygiene norm and international standards,第二页，共四十九页。,I.Brief introduction of Chinese Food hygiene law system,Main Models of Food Law,Food Law：For example,some European countries,Food,Drug and Cosmetic Act：,Food Hygiene(Sanitary)Law：For example,Japan and China,第三页，共四十九页。,Food Hygiene Law of PRC,Chinese Food Hygiene Law(On trial):,Passed in the 25,th,conference of the 5,th,standing committee of the national peoples congress in Nov.19,th,1982.,Chinese Food Hygiene Law,:,Passed in the 16,th,conference of the 8,th,national congress in Oct.30,1995,and announced as No.59 Chairman Order,and implemented since the date of announcement.,第四页，共四十九页。,Framework of CFHL,57,entries of 9 chapters,Chapter One General Provisions,Chapter Two Food Hygiene,Chapter Three The Hygiene of Food Additive,Chapter Four The Hygiene of food container,package material,and tools and equipment of food.,Chapter Five The formulation of food hygiene standards and management,Chapter Six The management of food hygiene,Chapter Seven The supervision of food hygiene,Chapter Eight Legal responsibility,Chapter Nine Amendments,第五页，共四十九页。,CFHL,Main legal prescriptions(1),Legal purpose:to prevent the food pollution and guarantee human health,Ensure the supervision system of national food hygiene:the central and regional health executive departments shoulder the responsibility of supervision,Suitable range:food,food additive,food container,package material,tools,equipment,detergent,disinfectant of food,production and operation place,facilities,and relevant environment of food,Basic,hygiene requirement for food,food additive,food container,package material,tools,equipment,detergent,disinfectant of food,第六页，共四十九页。,CFHL,Main legal prescriptions(2),Explicit the hygiene requirements of food production and operation:procedure,place,and personnel,Explicit the products which are forbidden to produce and sell,The relevant hygiene evaluation and safety evaluation system,Ensure the products which approval is a must before going to market:health protection food,new resource food,new varieties of additive,new varieties of food container,package material,tool made from new material,To authorize the health executive departments of the State Council to formulate health standards,management and inspection rules,第七页，共四十九页。,CFHL,Main legal prescriptions(3),To raise basic requirements for food package and description,The approval rules of production and operation,and inspection rules,The rules and requirements of import&export supervision and inspection,To establish the food supervision,examination and inspection rules,The investigation,treatment,and report rules of poisoning and pollution incident,Legal responsibility and others,第八页，共四十九页。,Food Hygiene Regulation,Food hygiene,supervision and executive punishment,Food and food resource,Food manufacture and sale,Food container,package material,tools and equipment,Food hygiene examination,Food Hygiene norm,Compulsiveness,Recommendation,Food Hygiene Law,Food hygiene regulation system in China,第九页，共四十九页。,Examples of regulations for foods and raw materials,Food additive hygiene management measures,New resource food hygiene management measures,Trans-gene Food hygiene management measures,Health protection food management measures,The management measures of forbidding food with medicine additive,The management measures of irradiation food hygiene,The management measures of milk and milk products,The management measures of egg and egg products,The management measures of aquatic products hygiene,The management measures of condiment hygiene,The management measures of sugar hygiene,The management measures of alcohol hygiene,The management measures of grain hygiene,The management measures of edible vegetable oil hygiene,The management measures of tea hygiene,The management measures of edible mushroom hygiene,The management measures of the sale of breast milk substitute,The management measures of meat and meat products hygiene,第十页，共四十九页。,Regulations on food processing and handling,The management measures of sterilization,The management measures of the hygiene of food industry,The management measures of the hygiene of street food,The supervision measures of students food hygiene,The management measures of preventive health examination,The training measures of the hygiene knowledge of food producers and sellers,第十一页，共四十九页。,Regulations on containers,etc.,The hygiene manage