中国食品法规的英文介绍(ppt48)-法律法规(编辑修改稿)

中国食品法规的英文介绍(ppt48)-法律法规(编辑修改稿)内容摘要：

plantation and cultivation industry  CFHL has the control to adulteration limited to that has the effects to nutrition and hygiene  CFHL prescribes that law enforcement department has the right to adopt executive controlling 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.  The rules of different countries to health food varies: China, Japan, Korea, 三、中国食品卫生标准概况 A briefing to food hygiene standards in China CFHL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 leaning 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 standards, 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 animal slaughter should be formulated by relevant executive departments and the Ministry of Health. CFHL Rule 21: label。 CFHL Rule 22: Health protection food Categories of food hygiene standards 1 The hygiene standards of products(Including food resource and end products)： According to the categories of food hygiene, there are 21 categories of food hygiene : (1) Grain and its products。 (2) Edible grease……..(21) health protection food 2 The hygiene standards of food additive 3 The hygiene standards of nutrition fortified extract 4 Food container and package material 5 The hygiene standards of maximum 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 food 9 The production health norm of the food enterprise Categories of food hygiene standards 10 The standards of food label 11 The hygiene standards of radiant food 12 The inspection measures of food hygiene (1)The microanism inspection measures for food hygiene (2)The physical inspection measures of food hygiene (3)The procedure and measures of the evaluation food hygiene (4)The nutrition inspection measures of food hygiene 13 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 standards 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 food additive and 1040 varieties of spices approved by the Ministry of Health Content of food hygiene standards 1 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 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 content and matching ratio of nutrition 3 The function index of health protection The food element and content of the special biological function Procedures to formulate food hygiene standards 1To raise the advise of standards formulation(any unit and person)  2 list in the schedule  3 The research team(coordination team)make the draft  4 standard draft  5 The label mittee(food hygiene, additive) to review  6 To consult many areas (Central and regional government, enterprises circle, associations, NGOs, Inter)  7 Review, approval and announcement Factors considered in formulating standards  To conside。