中国食品法规的英文介绍

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1、中国食品法规的英文中国食品法规的英文介绍介绍The Chinese food hygiene regulations and standards in contrast to international relevant codes I.Brief introduction of Chinese Food hygiene law systemII.The contrast between Chinese food law and relevant international lawIII.The Survey of Chinese food hygiene normIV.The contras

2、t between Chinese food hygiene norm and international standardsI.Brief introduction of Chinese Food hygiene law systemMain Models of Food LawnFood Law：For example,some European countriesnFood,Drug and Cosmetic Act：For example,U.S.AnFood Hygiene(Sanitary)Law：For example,Japan and ChinaFood Hygiene La

3、w of PRCChinese Food Hygiene Law(On trial):Passed in the 25th conference of the 5th standing committee of the national peoples congress in Nov.19th,1982.Chinese Food Hygiene Law:Passed in the 16th conference of the 8th national congress in Oct.30,1995,and announced as No.59 Chairman Order,and implem

4、ented since the date of announcement.Framework of CFHL57 entries of 9 chaptersChapter One General ProvisionsChapter Two Food HygieneChapter Three The Hygiene of Food AdditiveChapter Four The Hygiene of food container,package material,and tools and equipment of food.Chapter Five The formulation of fo

5、od hygiene standards and management Chapter Six The management of food hygieneChapter Seven The supervision of food hygieneChapter Eight Legal responsibilityChapter Nine AmendmentsCFHLMain legal prescriptions(1)Legal purpose:to prevent the food pollution and guarantee human health Ensure the supervi

6、sion system of national food hygiene:the central and regional health executive departments shoulder the responsibility of supervisionSuitable range:food,food additive,food container,package material,tools,equipment,detergent,disinfectant of food,production and operation place,facilities,and relevant

7、 environment of foodBasic hygiene requirement for food,food additive,food container,package material,tools,equipment,detergent,disinfectant of foodCFHLMain legal prescriptions(2)Explicit the hygiene requirements of food production and operation:procedure,place,and personnelExplicit the products whic

8、h are forbidden to produce and sellThe 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 m

9、aterialTo authorize the health executive departments of the State Council to formulate health standards,management and inspection rulesCFHLMain legal prescriptions(3)To raise basic requirements for food package and description The approval rules of production and operation,and inspection rulesThe ru

10、les and requirements of import&export supervision and inspectionTo establish the food supervision,examination and inspection rules The investigation,treatment,and report rules of poisoning and pollution incidentLegal responsibility and othersFood Hygiene RegulationFood hygiene supervision and execut

11、ive punishment Food and food resourceFood manufacture and saleFood container,package material,tools and equipment Food hygiene examinationFood Hygiene normCompulsiveness RecommendationFood Hygiene LawFood hygiene regulation system in ChinaExamples of regulations for foods and raw materialsFood addit

12、ive hygiene management measuresNew resource food hygiene management measuresTrans-gene Food hygiene management measuresHealth protection food management measuresThe management measures of forbidding food with medicine additiveThe management measures of irradiation food hygieneThe management measures

13、 of milk and milk products The management measures of egg and egg productsThe management measures of aquatic products hygieneThe management measures of condiment hygieneThe management measures of sugar hygieneThe management measures of alcohol hygieneThe management measures of grain hygieneThe manag

14、ement measures of edible vegetable oil hygieneThe management measures of tea hygieneThe management measures of edible mushroom hygieneThe management measures of the sale of breast milk substituteThe management measures of meat and meat products hygieneRegulations on food processing and handlingThe m

15、anagement measures of sterilization The management measures of the hygiene of food industryThe management measures of the hygiene of street foodThe supervision measures of students food hygieneThe management measures of preventive health examinationThe training measures of the hygiene knowledge of f

16、ood producers and sellersRegulations on containers,etc.The hygiene management measures of plastic products and resource for foodThe hygiene management measures of food package paperThe hygiene management measures of rubber products for foodThe hygiene management measures of aluminum eating utensils

17、and containers The hygiene management measures of porcelain eating utensils and containersThe hygiene management measures of the inside paint of the food containersThe hygiene management measures of the inside paint of food containersThe hygiene management measures of the inside paint of food cansRe

18、gulations on inspections and administrative panaltiesHygiene executive punishment procedure Food hygiene supervision procedureFood hygiene executive punishment measuresTreatment measures of the accident of food intoxication The management measures of hygiene supervisorThe principles of food hygiene

19、supervisorThe management measures of hygiene supervision auditionThe management measures of food advertisementRegulations on laboratory and testingThe hygiene management measures of food hygiene inspection unitDetails of management implementation of medical animal the structure rules of health relev

20、ant products of the Ministry of HealthThe authentication and management measures of health relevant products of the Ministry of Health The organization authentication and management norm of health relevant products The authentication and management measures of health food function inspection organiz

21、ationComparison of CFHL with relevant foreign lawsqViews of international food safety legislation improvement qFAO/WHO Model Food LawqOther national food legislationGeneral views to improve food safety legislationEmphasize law based on science:the application of dangerous nature analysis theory Emph

22、asize the overall procedure of management from farm to tableEmphasize the responsibility of food producers and sellers to guarantee the food safety:enterprises launches HACCP,reinforce self-management measures,for example,voluntary products recall The government reduce the over-detailed deregulation

23、Emphasize coordinationFAO/WHOModel Food LawFAO/WHO jointly organize and formulateRevised after the discussion of countries in Africa and AsiaThe reference for various countries to formulate food lawModel Law also emphasize that the function division between the supervision department and central and

24、 regional government should be based on the specific situation of our country FAO/WHOModel Food LawI Brief Rule 1.The legal abbreviation and preface2.Explanation of phraseology II General Rule3.Selling poisonous and adulterate food is forbidden4.fraud5.The norm of food6.The selling of unqualified fo

25、od is forbidden7.To sell and manufacture food in the unhealthy conditionFAO/WHOModel Food LawIII Importation and guarantee 8.Importation9.Guarantee10.ArgumentationIV relevant regulations of food norm,safety and other issues11.RegulationsV management and law fulfillment12.Food standards commission13.

26、To authorize officials 14.The official laboratory authorized the entitlement and responsibility to officialsFAO/WHOModel Food Law15.Other authorized officials 16.The right of Minister to acquire the reliable food ingredients VI Legal Procedure17.The law court has the right to order to withdraw the c

27、ertificate and to treat the properties 18.Litigation 19.Punishment20.Analysis and inference certificate 21.Other legal assistancePass date:Comparison:similar legal prescriptionsnThe legislation purpose is basically consistent nThe definition of food is consistent:end products and resourcesnRules inc

28、luding additive,pollutant,container,package,utensil,equipment hygienenSafety evaluation principles are includednRules including the production procedure control and finished productsnSupervision system,controlling system and legal responsibility are prescribedConclusion:Chinese food hygiene law is b

29、asically a modern food lawComparison:differencesnCFHL does not include the norms to plantation and cultivation industry nCFHL has the control to adulteration limited to that has the effects to nutrition and hygiene nCFHL prescribes that law enforcement department has the right to adopt executive con

30、trolling measures,as well as that it is entitle to carry out various executive punishment;The foreign law always authorize the law enforce department the executive controlling right,the right of punishment is ascribed to the law court.nThe rules of different countries to health food varies:China,Jap

31、an,Korea,U.S.A三、中国食品卫生标准概况三、中国食品卫生标准概况 A briefing to food hygiene standards in China CFHL规定规定CFHL Rule 14:The national hygiene standards,hygiene management measures and inspection rules of food,food additive,food containers,package material,food utensil,equipment,detergent and disinfectant to leanin

32、g food and food utensils,and pollutant in food,the permissive quantity of radioactive substance should be formulated and approved by the health executive department of the State Council.CFHL Rule 15:For food without national health standard,the provincial government should formulate regional standar

33、ds,and then report to the executive department of Ministry of Health and the State Council to put on file.CFHL Rule 16:If there is hygienic index,the safety evaluation of agricultural fertilizer in food additive standards,it should be approved by the Ministry of Health.The inspection procedure of an

34、imal slaughter should be formulated by relevant executive departments and the Ministry of Health.CFHL Rule 21:label;CFHL Rule 22:Health protection foodCategories of food hygiene standards1 The hygiene standards of products(Including food resource and end products)：According to the categories of food

35、 hygiene,there are 21 categories of food hygiene standards.Including:(1)Grain and its products;(2)Edible grease.(21)health protection food2 The hygiene standards of food additive3 The hygiene standards of nutrition fortified extract4 Food container and package material5 The hygiene standards of maxi

36、mum remains of pesticide in food 6 The hygiene standards of the limit of bacterial mould in food 7 The hygiene standards of the limit of environmental pollutant in food 8 The standards of the limit of hormone and antibiotic in food9 The production health norm of the food enterprise Categories of foo

37、d hygiene standards10 The standards of food label11 The hygiene standards of radiant food12 The inspection measures of food hygiene(1)The microorganism inspection measures for food hygiene(2)The physical inspection measures of food hygiene(3)The procedure and measures of the evaluation food hygiene(

38、4)The nutrition inspection measures of food hygiene13 The diagnose standards of food intoxicated 14 others,including the hygiene standards of eating utensil cleaning,detergent and disinfectant.Hygiene standards of Various food(475)Food and the hygiene standards of food resource(112)The hygiene stand

39、ards of food additive(1)The hygiene standards of food nutrition fortifier(1)Food pollutant(21)Pesticide remains(34)Package material(39)（21）The hygiene norm of food production enterprises(21)（19）The diagnose standards of food intoxicated(227)The inspection measure of food hygiene(227)431 varieties of

40、 food additive and 1040 varieties of spices approved by the Ministry of HealthContent of food hygiene standards1 The relevant technology requirement (1)The index seriously jeopardizing health:lead,lethal bacteria,intoxication.(2)The indirect index which reflects a certain dangers to health:colony of

41、 bacteria,colon bacillus.(3)The index reflecting the deterioration of food hygiene situation or the effects to the deterioration of hygiene situation,for example,acid value,volatility salt nitrogen,water,and salt.2 The quality index of food nutrition (1)The variety and value of nutrition (2)The cont

42、ent and matching ratio of nutrition3 The function index of health protection The food element and content of the special biological functionProcedures to formulate food hygiene standards 1To raise the advise of standards formulation(any unit and person)2 list in the schedule3 The research team(coord

43、ination team)make the draft4 standard draft5 The label committee(food hygiene,additive)to review6 To consult many areas(Central and regional government,enterprises circle,associations,NGOs,Internet)7 Review,approval and announcement Factors considered in formulating standardsnTo considerate the feas

44、ibility of standards on the basis of the research result of investigationnCurrent danger evaluation result or new danger evaluationnRefer to the international food law codes and relevant standards of other countriesnQuote and refer the industrial standards to formulate the national standardsComparis

45、on of Chinese standards with CodexnCodex Standard by CACnThe difference between the food health standards of our country and CAC nThe evaluation and revision of food hygiene standards of our countryCodexqCodex refers to the food standards,criterion and suggestion formulated by CACq(Codex Alimentariu

46、s Commission,即即CAC)In 1962,it was decided to establish,and to be responsible for the joint food standards schedule of FAO/WHOThe nature of CAC:Inter-government organization with 167 member countriesObserver:related to international organization and food industry,trade,science and consumer organizati

47、on delegatesObjective:to protect the health of consumers;to ensure fair food trade;and to coordinate to formulate international food codesCodex SecretariatCommittees of CACCommittee of ordinary principle France Committee of Food label CanadaCommittee of analysis and sampling Hungary Committee of foo

48、d hygiene U.S.ACommittee of Pesticide remains HollandCommittee of food additive and pollutant HollandCommittee of import&export examination and certificate issue system AustraliaCommittee of nutrition and special food German Committee of animal remains in food U.S.ACommodity committee and special te

49、am Committee of oil BritainCommittee of fish and fish products Norwaycommittee of milk and milk products New ZealandCommittee of fresh fruits and vegetable Mexico Committee of Coco products and chocolate SwissCommittee of manufactured fruits and vegetable U.S.ACommittee of meat hygiene New ZealandCo

50、mmittee of sugar BritainCommittee of grain and bean U.S.ACommittee of plant protein CanadaCommittee of natural mineral waterSpecial team of fruit juice Brazil Special team of animal breeding DenmarkSpecial team of biological technology foodRegional coordinate committee(6)Coordinate committee of Afri

51、ca Coordinate committee of AsiaCoordinate committee of EuropeCoordinate committee of Latin America and Caribbean regionCoordinate committee of Near EastCoordinate committee of North America and Southwest Pacific Ocean The Codex Step Procedure1.The general assembly of the committee approves new codex

52、 formulation2.Draft the first paper of the Codex3.Forward related government suggestion4.Sub-committee of CAC review the draft and government feedback5.The general assembly of committee to adopt the advised draft6.Re-forward to government to seek for suggestion7.Sub-committee of CAC review the draft

53、 and government feedback again8.Approve and announce the Codex standardsAccelerated Procedure5/8 steps(Step 6 and 7 omitted,approval of 2/3 of members needed)CAC(Food Standards)(Codes of Practice)(MRLs)Guidance Level)（Principles）（Guidelines）（Recommendations）（Specifications by JECFA）CAC To protect th

54、e health of consumersnTo accelerate the fair international food tradenOn the basis of scientific danger evaluation(nature-oriented and quantity oriented)nConsider other reasonable factors:economics,different regions and countries.The change tendency of CAC in current yearsnMore attention paid to hor

55、izontal Codex standards:suitable to various foodnTry to control the standard quantity of food products:those concerned with horizontal standards can be cited directlynMore stress to the scientific principles of danger evaluation nMore stress to all parties participated:consumers,NGOsnMore argument r

56、elated to some principles:Precautionary principle,Traceability,Other legitimate factors,application of ALARAThe difference and similarity between food hygiene standards and Codex(1)nThe principle of standards formulation is almost the same nPart of the standards requires coordinationnThe classificat

57、ion of food differs,so it is impossible to match one by onenSome of the food quality standards do not cite the hygiene standards,so the problem of organization formulate the mechanismnThere are too much quality standards,attention to the horizontal health safety requirement is inadequatenDanger eval

58、uation should be strengthened continuously in eh formulation of standards The difference and similarity between food hygiene standards and Codex(2)nStandard name and classification differs,some are hygiene actuallynDue to the national situation of China,some index should be applied continuously,for

59、example,the overall quantity of bacteria and colon bacillus nThe degree of loose and tight:compared with Codex,the degree of loose,tight,equal are all possibleReview and amendments of the Chinese standards nBackground:import and export increase;entry to the WTO;requirements from all sectors nationwi

60、denTo organize specialists to review from Jan.3rd to May.30th nTo carry out investigation to 464 national food hygiene standards and the examination measures(including 73 items of standards of pesticide remains)nThrough investigation,various kinds of problems of 1379 have been recognizednRefer to re

61、levant basis,1034 problems have been revisednSuggestion gathering on the InternetBasic 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 Law2 Non-safety technology requirements in th

62、e 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(dang

63、er evaluation)comply with SPS and CAC,and will adopt CAC to a great extent 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 te

64、chnology requirement 6 Reinforce the consistence and compatibility of individual case within food hygiene standard system and the basic standard,measure standards7 Form a more perfect,scientific,reasonable food hygiene standard system Principles to adopt CAC standards in check-up In following situat

65、ion,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 produc

66、ts 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)Major changes of national standards in food hygiene after examination1 To merge standards in a big margin,and to increase the utilizing efficiency of standardsThe hygiene standards of 51 food products have been merged,standard quantity has reduced from 120 previously to 83 currentlyTo merge 69 standards of p