(CAC GL 44-2003) PRINCIPLES FOR THE RISK ANALYSIS OF FOODS DERIVED FROM MODERN BIOTECHNOLOGY
近年来国内外食用香料香精标准法规的进展
3. 烟熏香味料的评价和批准CASE BY CASE，批准和产品标准同时发布。
4. 热加工香味料生产指南（规范）正在制 定中，内容基本同欧、美和IOFI要求。
5.食用香精标签行业标准（QB/T4003-2010） 已公布，解决了当务之急。
6.正制定食用香料通用标准，以解决香料 国行标少的问题。
7.媒体炒作对行业的教训。加强行业自律， 正确宣传香料香精的作用，严格区分香 精和调味品。
FEMA GRAS与时俱进
1. 除不断评价新物质外，对已批准物质进 行再评价
第一次系统review于1985年完成(GRAS Affirmation)，再评价约1200个，撤去 GRAS称号的9个(紫草根提取物、溴代 植物油、菖蒲、菖蒲油、葵子麝香、3壬酮-1-醇、2-甲基-5-乙烯基吡嗪、邻乙 烯基茴香醚、邻氨基苯甲酸肉桂酯)
➢ 反式茴脑(“Food Technology” 52(9),21; “Food and Chemical Toxicology”)
➢ 肉桂醛(“Food Technology” 57(6),46) ➢ 柠檬醛(“Food Technology” 55(12),1) ➢ 亚洲薄荷油(“Food Technology” 59(8),24) ➢ 草蒿脑和甲基丁香酚(“Food Technology”
2. 暴露量数据的较大变化会引起对安全性 的重新评价，目前使用的MSDI法仍然 是一种最适合食用香料一般使用状况下 摄入量估计法
3. FEMA GRAS是指在当前的使用水平下 是安全的。FEMA GRAS与其说是指物 质，不如说是指使用。
4. 公布FEMA GRAS时，食品类别和香料 平均使用水平/最高使用量不是一种刚 性的限制，也不是最高可接受的暴露量， 仅仅用来作出GRAS决定的参考，用作 GMP使用的指南。(见“Food
国外食品安全法律法规标准清单
境外销售目的国食品安全法律法规标准清单一、CAC食品法典委员会CAC RCP 1-1969(Rev.3-1997,Amd.1999) 食品卫生实践通则CAC GL 2 1985(Rev.1-1993,Amd.2-2006)食品标签法典准则CAC GL 30 1999 微生物风险评估准则和导则CAC GL 36 1989（2011修订）食品添加剂类名和国际编码系统CAC GL 69 2008 食品安全控制措施确认指南CAC CODEX STAN 192-1995-2015 食品添加剂标准CAC GL21 1997食品微生物标准建立和应用原则CAC GL 44 2003 现代生物技术食品的风险分析原则CAC GL 63-2007国际食品法典微生物风险管理(MRM)行为原则和准则CAC GSFA，Codex Stan 192-1995 食品添加剂通用标准CAC CODEX STAN 239-2003 食品添加剂的通用分析方法CAC 食品中农药残留量2014年7月更新CAC MRL 2 2015食品中兽药残留CAC Codex Stan 193食品中污染物和毒素通用标准CAC/GL 23-1997营养和健康声称使用指南CAC/GL 24-1997 “清真”术语使用通用导则CAC/GL 019－1995 食品安全控制紧急情况时信息交流的法典导则CAC/GL 020－1995 食品进出口检验和出证原则CAC/GL 025－1997 食品进口过程中拒收情况下两国信息交流导则CAC/GL 034－1999 食品进出口检验与出证系统中增进等同互认性导则XOT 02－1987 有关食品添加剂在食品中转移的原则CACMISC 6 -2001食品添加剂参考规格目录二、欧盟1、欧盟水质标准9883EEC2、欧盟853号规章200404293、欧洲议会和理事会（EC）No 852规章200404294、欧盟食品添加剂名单NO1129 201111115、欧盟EC 1441 2007微生物限量中文版200712056、欧盟委员会第EC 2073 2005号条例关于食品的微生物标准7、欧盟委员会183 2005条例关于食品卫生监测的要求制定（内容与EEA相关）8、欧盟委员会第234 2011条例（EU）关于建立食品添加剂、食品酶和食品调味料对共同批准程序的欧洲议会和理事会实施条例9、欧盟委员会第80 1089 EEC号建议关于食品添加剂安全性评价的测试10、欧盟委员会第953 2009 EC号条例关于在食品中添加特定营养用途的物质11、欧洲议会与理事会令2011 91 EU 关于识别食品所属批次的标记或标示12、欧盟委员会条例（EU）为某些食品中二恶英二恶英类多氯联苯的成分的官方控制和制定取样和分析方法以及修订条例（EC）No 1883200613、欧盟委员会第16 -2011号条例（EU）为食品和饲料的快速警报系统制定实施措施14、欧盟委员会第10-2011号条例（EU）：关于用于与食品接触用的塑料材料和物品15、欧盟委员会2007/19/EC 关于对于与食品接触的塑料材料和制品的指令16、欧盟委员会2006年12月22日第2023 2006号委员会条例（EC）：预定接触食物的材料和物品的食品制造规范（内容与EEA相关）17、欧盟委员会2009/ 32 /EC 关于各成员国在食品和食品原料生产中有关溶剂萃取的法律一致化18、欧盟委员会指令2010 /59 /EU 修改欧洲议会与理事会关于各成员国涉及食品及食品原料萃取溶剂之近似法律的指令2009 /32 /EC（欧洲经济地区相关文本）19、欧盟关于食品污染物最高限量的新法规(EC1881／2006号条例)三、美国美国饮用水水质标准USEPA在2002年1月1日起实施美国食品法典2013美国联邦法规21CFR第113部分美国食品安全现代化法案20110104美国食品化学法典(第8版) Food Chemicals Codex (FCC8)美国食品药品化妆品法20131127美国药品质量与安全法20131127美国法典第15卷商业与贸易第4章中国贸易20141231美国法典第15卷商业与贸易第22章商标20141231美国法典第15卷商业与贸易第47章消费品安全20141231美国法典第15卷商业与贸易第50章消费品质量保证20141231美国21 CFR 117 食品良好生产规范、危害分析和基于风险的预防控制措施美国FDA 21 CFR 第110部分关于食品生产企业现行良好操作规范(GMP)法规美国FDA 21 CFR 第172部分已批准的直接用于人类食品的添加剂种类汇总美国FDA 21 CFR 第173部分可直接加入食品中的辅助性食品添加剂种类汇总美国FDA 21 CFR 第570部分关于食品添加剂的法规§ 570.3 涉及食品添加剂的相关定义（Definitions）§ 570.6 关于食品添加剂状况的FDA鉴定条款（Opinion letters on food additive status）§ 570.13 源自事先批准用于动物饲料和宠物食品包装材料的间接食品添加剂（Indirect food additives resulting from packaging materials prior sanctioned for animal feed and pet food）§ 570.14 源自动物饲料和宠物食品包装材料的间接食品添加剂（Indirect food additives resulting from packaging materials for animal feed and pet food）§ 570.15 基于专员决议的食品添加剂法规颁布（Adoption of regulation on initiative of Commissioner）§ 570.17 实验动物获得市场可食产品的认可程序及其研究使用的豁免（Exemption for investigational use and procedure for obtaining authorization to market edible products from experimental animals）§ 570.18 相关食品添加剂的容许量（Tolerances for related food additives）§ 570.19 再制食品中的化学农药残留（Pesticide chemicals in processed foods）B部分食品添加剂的安全性§ 570.20 食品添加剂安全性评估的总体原则（General principles for evaluating the safetyof food additives）§570.30 归类为总体安全（GRAS）食品添加剂的资格条件（Eligibility for classification as generally recognized as safe （GRAS））§570.35 食品添加剂总体安全（GRAS）状态的确定（Affirmation of generally recognized as safe （GRAS）status）§570.38 食品添加剂安全性的确定（Determination of food additive status）美国FDA 21 CFR 第109部分关于人类食品及其包装材料不可避免污染物的法规汇总A部分总则§109.3 人类食品及其包装材料中不可避免污染的法规相关定义与释义（Definitions and interpretations）§109.4 人类食品及其包装材料中不可避免污染物的容许量、法定限量和使用水平的确定（Establishment of tolerances, regulatory limits, and action levels）§109.6 外加毒害物的使用规范（Added poisonous or deleterious substances）§109.7 污染物的不可避免性法规（Unavoidability）§109.15 食品包装材料生产中多氯联苯的使用（Use of polychlorinated biphenyls （PCB's）in establishments manufacturing food-packaging materials）§109.16 观赏装饰用陶瓷污染物（Ornamental and decorative ceramicware）B部分不可避免毒害物的容许量§109.30 多氯联苯容许量（Tolerances for polychlorinated biphenyls （PCB's））美国FDA 21 CFR 第104部分关于食品营养素质量准则的法规汇总A部分总则§104.5 食品营养素质量总则（General principles）B部分营养强化政策§104.20 营养强化目的说明（Statement of purpose）C部分特定营养质量准则§104.47 “加热即食”的冷冻方便食品营养素要求（Frozen “heat and serve” dinner）美国FDA 21 CFR 第101部分食品标签法规汇总A分部总则§101.1 包装食品标签的主要显示版面（Principal display panel of package form food）§101.2 包装食品标签的信息版面（Information panel of package form food）§101.3 包装食品特性的标识（Identity labeling of food in packaged form）§101.4 食品配料的标注（Food; designation of ingredients）§101.5 食品制造商、包装商或销售商企业名称及地址（Food; name and place of business of manufacturer, packer, or distributor）§101.9 食品的营养标签（Nutrition labeling of food）§101.12 每餐习惯消费参考量（Reference amounts customarily consumed per eating occasion）§101.13 营养素含量声明：一般原则（Nutrient content claims—general principles）§101.14 健康声明：一般要求（Health claims: general requirements）§101.15 食品：所需说明的显著性（Food; prominence of required statements）§101.17 食品标注中的警告语及注意事项说明（Food labeling warning, notice, and safe handling statements）§101.18 食品的错误标识（Misbranding of food）B分部特殊食品标注要求§101.22 食品香辛料、调味料、着色剂及化学防腐剂的标注（Foods; labeling of spices, flavorings, colorings and chemical preservatives）§101.30 水果汁或蔬菜汁的饮料食品中果蔬汁百分率的标注（Percentage juice declaration for foods purporting to be beverages that contain fruit or vegetable juice）D分部营养素含量声称的特殊要求§101.54 关于“良好来源”、“高”、“较多”及“高价”的营养素含量声明（Nutrient content claims for “good source,” “high,” “more,” and “high potency”）§101.56 关于营养素含量“清淡”的声称（Nutrient content claims for “light” or “lite”）§101.60 关于食品营养素含量中热量的声明（Nutrient content claims for the calorie content of foods）§101.61 关于食品营养素含量中钠含量的声明（Nutrient content claims for the sodium content of foods）§101.62 关于食品营养素含量中脂肪、脂肪酸和胆固醇含量的声明（Nutrient content claims for fat, fatty acid, and cholesterol content of foods）§101.65 暗示的营养素含量声明和相关的标签说明（Implied nutrient content claims and related label statements）§101.69 营养素含量的申请（Petitions for nutrient content claims）G分部食品标签要求的豁免§101.100 食品标注要求的豁免（Food; exemptions from labeling）§101.105 豁免情况下内容物净含量的说明（Declaration of net quantity of contents when exempt）§101.108 为进行以授权的食品标签试验而设置的临时豁免权（Temporary exemptions for purposes of conducting authorized food labeling experiments）四、新加坡新加坡食品条例Food Regulations—Part3.5 标签通用要求2013年食品条例（修正案）(Food (amendment) regulations 2013)食品销售（食品工厂）条例(Sale of food (food establishments )regulations) (29th February 2004) 新加坡食物销售法（第283章）五、加拿大加拿大农业和农业食品部法1994C38S2加拿大食品与药品条例CRCC870加拿大人食品安全法20121122六、英国英国食品安全法19900629英国食品标准法19991111英国食品法19840626PAS 2202008食品安全生产前提方案七、其它国家日本食品添加剂使用标准（2014年8月8日）日本食品安全基本法Law No. 48澳大利亚食品法案2005年澳大利亚食品标准法2011澳大利亚新西兰食品管理局修正法案1999年冰岛食品法19950628俄罗斯食品质量与安全法20031001法国公共健康法典2015立陶宛食品法20000404马来西亚食品法1983挪威食品法20000623乌克兰食品与食品原料质量与安全法20021024 新西兰食品法2002年印度食品安全及标准法2006年越南食品卫生与安全条例20030726。
《食品微生物含量指引》的问答资料
《食品微生物含量指引》的问答资料A.一般资料1.香港现时有哪些订明的微生物标准及指引？有关食物安全的规例载于《公众卫生及市政条例》(第132章)(下称“该条例”)。
该条例第54条规定，凡出售不宜供人食用的食物，即属犯罪。
该条例第52条则订明购买人所得的一般保障，即任何人如售卖食物，而其性质、物质或品质与购买人所要求的食物所具有者不符，以致对购买人不利时，该售卖人可被判罪。
该条例的附属法例也订明一些指定食物(例如冰冻甜点及奶类)的微生物含量法定标准。
食物环境卫生署另制定《食品微生物含量指引》。
微生物含量指引就没有微生物含量标准的食物订定准则，亦补足任何现行的法定微生物含量标准，用以反映食物的安全和卫生质素。
制定该指引是为了协助当局人员诠释有关食物的微生物含量分析，以及就如何监察和管制食物安全提出合适的跟进建议。
该指引亦有助业界制定措施，以改善食物安全常规工作的方法。
2.《食品微生物含量指引》是怎样制定的?2002年，食物环境卫生署根据食品微生物安全专家小组(下称“专家小组”)的建议，制定《即食食品微生物含量指引》。
鉴于需求不断改变，加上专家提出的意見，当局在2007年根据专家小组的建议修订该指引。
其后又在2009年，根据食物安全专家委员会(下称“专家委员会”)辖下在2008年成立的食品微生物安全专责工作小组的意见，制作指引补充资料，涵盖有关瓶装水及食用冰的微生物含量准则及经修订的非瓶装饮料的微生物含量准则。
为使本港的微生物含量指引跟上国际最新发展，并配合食物科学和技术的进展，专家委员会辖下成立了2011年食品微生物安全专责工作小组，针对最新情况提出专业意见。
在制定指引的过程中，当局谘询了业界等本地持份者。
指引获专家委员会通过，并已向世界贸易组织通报。
3.《食品微生物含量指引》与《即食食品微生物含量指引》(2007年5月)及指引补充资料比较，主要有哪些修改？除了文字上的改动外，主要修改包括－(1)参考国际∕国家标准及指引，修订《即食食品微生物含量指引》内的微生物含量准则，以及制定新的微生物含量准则；(2)加入指引补充资料所载的微生物含量准则；(3)修订微生物质素的分类和术语；以及(4)在指引附录1提供常见的食源性致病菌的补充资料，以供参考。
法国数学家拉格朗日著作《解析函数论》英文名
法国数学家拉格朗日著作《解析函数论》英文名全文共10篇示例，供读者参考篇1"Hey guys! Today let's talk about this really cool book called 'Analytic Functions Theory' by French mathematician Lagrange. It's super interesting and has a lot of cool stuff in it!So, in this book, Lagrange talks about a bunch of different math stuff like functions and calculus. He explains how to analyze functions and how they work, which is really helpful for solving math problems. He also talks about things like complex numbers and series, which can be a bit tricky but are super important in math.Lagrange was a really smart guy and he made a lot of important contributions to math. His book 'Analytic Functions Theory' is one of his most famous works and is still studied by math students and researchers today.If you're into math and want to learn more about functions and calculus, I definitely recommend checking out 'Analytic Functions Theory' by Lagrange. It's a challenging read, but super rewarding if you stick with it.So yeah, that's a little introduction to Lagrange's book'Analytic Functions Theory'. I hope you guys found it interesting and maybe even want to check it out for yourselves. Happy math-ing!"篇2Once upon a time, there was a super cool French mathematician named Lagrange. He was so smart and wrote a really awesome book called "Analytic Functions of a Complex Variable." It's like a super fancy title, right?So, in this book, Lagrange talks about all these super cool things like functions and complex numbers. He explains how you can use math to understand how different things work together and solve problems. He even talks about things like calculus and equations. It's like he's teaching us a secret code to unlock the mysteries of the universe!One of the coolest things Lagrange talks about in his book is how you can use functions to describe all kinds of crazy things, like how a roller coaster moves or how a rocket flies through the sky. It's like he's showing us how to use math to understand the world around us in a whole new way.So, if you ever want to learn more about math and how it can help us understand the world, you should definitely check out Lagrange's book. It's like a magical journey into the world of numbers and equations, and it will definitely make you feel like a math wizard!篇3Once upon a time, there was a really smart French mathematician named Lagrange. He was super duper good at math and he wrote this really cool book called "Analytic Number Theory". It's like a super duper advanced math book for big kids who are really good at numbers.In this book, Lagrange talks about all these super cool things like complex numbers and functions. He explains how they work and how you can use them to solve really hard math problems. It's like magic but with numbers!One of the things Lagrange talks about in his book is series and sequences. This is when you have a bunch of numbers lined up in a row and you add them all together. It's like anever-ending puzzle that you have to figure out. Lagrange shows us how to solve these puzzles and find patterns in the numbers.Another thing Lagrange talks about is limits. This is when you get really close to a number but you never actually reach it. It's like trying to touch the end of a rainbow but it keeps moving further away. Lagrange helps us understand how to work with limits and see what happens when you get really really close to a number.Overall, Lagrange's book is super duper awesome and it's full of all these amazing math ideas that will make your brain explode (in a good way!). So if you love math and you want to learn more about numbers and functions, you should definitely check out "Analytic Number Theory" by the one and only Lagrange. It's a book that will make your inner math nerd happy!篇4Hey guys, today I want to tell you about a super cool book by a French mathematician called Lagrange. His book is called "Analytic Theory of Functions" in English.So, basically, Lagrange was a really smart guy who figured out a lot of stuff about functions and how they work. In his book, he talks about all the different ways you can analyze functions and make sense of them. It's kind of like a math puzzle book where you have to figure out how to solve different functions.One of the really cool things that Lagrange talks about in his book is how you can break down functions into smaller pieces and analyze how they change. It's kind of like taking apart a puzzle and figuring out how each piece fits together to make the whole picture.Lagrange also talks about how you can use functions to solve real-world problems, like figuring out how things change over time or how to predict what will happen in the future. It's like using math to solve everyday mysteries!So, if you're into math and you love solving puzzles, you should definitely check out Lagrange's book "Analytic Theory of Functions". It's a really fun read and you'll learn a lot about how functions work. Who knows, maybe you'll even discover a new way to solve math problems just like Lagrange did!篇5Once upon a time, there was a super smart French math guy named Lagrange. He wrote this super cool book called "Analytic Function Theory". I know, it sounds super fancy, but basically it's all about how numbers work and stuff.Lagrange was a total math genius. He figured out all these crazy math problems and even invented new ways to solve them. He was like a math superhero!In his book, "Analytic Function Theory", Lagrange talks about how numbers can be broken down and analyzed in a super cool way. It's like he's shining a spotlight on all the secrets of math and showing us how everything fits together.It's kind of like solving a puzzle. You have to figure out how all the pieces fit together and then you can see the big picture. That's what Lagrange did with numbers in his book.So next time you're struggling with math homework, just think of Lagrange and his awesome book. He's like your math mentor, guiding you through the world of numbers and showing you all the cool secrets along the way.And who knows, maybe you'll be the next math superhero just like Lagrange! Just keep practicing and studying, and one day you'll be solving math problems like a pro.篇6Once upon a time, there was a super smart mathematician from France named Lagrange. He wrote a super cool book called"Analytic Function Theory". It's a big book with lots of fancy words and symbols, but don't worry, I'll explain it in a way that's easy to understand.Okay, so here's the deal - Lagrange was really good at math and he wanted to explain how functions work. Functions are like machines that take in numbers and give out other numbers. In his book, Lagrange talked about how functions can be broken down into smaller parts called "analytic functions".Analytic functions are like the building blocks of math. They're super important because you can use them to create all sorts of cool math stuff. Lagrange showed how these functions can be used to solve problems in calculus, geometry, and even physics.In "Analytic Function Theory", Lagrange also talked about complex numbers. Complex numbers are a special type of number that have both a real part and an imaginary part. They're like the superheroes of math because they can do things that regular numbers can't.So yeah, that's a brief overview of Lagrange's book. It may sound a bit complicated, but don't worry. Just remember that math is like a puzzle - the more you practice, the better you getat solving it. Who knows, maybe one day you'll write your own math book just like Lagrange!篇7Once upon a time, there was a super smart mathematician from France named Lagrange, or Lagrangian, or Lagragian, I forgot how to spell his name. Anyway, this guy was like a math genius and he wrote this super cool book called "Analytic Function Theory." Yeah, I know, it sounds pretty boring, but trust me, it's actually really interesting.So, in this book, Lagrange talks about all these crazy things like complex numbers and functions and stuff. He basically explains how these things work together to help us understand the world of math better. It's kind of like a magical journey into the world of numbers and equations.One of the coolest things he talks about in the book is something called the Cauchy-Riemann equations. These equations are like the key to unlocking the secrets of analytic functions. They help us understand how to differentiate and integrate complex functions, which is pretty mind-blowing if you ask me.Overall, "Analytic Function Theory" is a really important book in the world of math. It's helped us make sense of some really complex stuff and has paved the way for even more amazing discoveries in the future. So yeah, big shoutout to Lagrange for being such a math wizard and writing this awesome book!篇8Title: "Mr. Lagrange's Book about Fancy Math Stuff"Once upon a time, there was a super smart guy from France named Mr. Lagrange. He was a famous mathematician who wrote a really cool book called "". But don't worry, that's just the fancy English name for it - "Analytical Functions Theory".So, what's this book all about? Well, it's all about a special kind of math called complex analysis. That means dealing with numbers that have a real part and an imaginary part. Sounds pretty fancy, right?In his book, Mr. Lagrange talks about how these complex numbers can be used to study functions. He also talks about things like series, residues, and zeros of functions. It might sound like gibberish to some, but for math lovers like me, it's like reading an exciting adventure story!One of the coolest things Mr. Lagrange talks about in his book is contour integration. It's like drawing a path around a function and using that path to calculate some super complicated stuff. It's like magic, but with math!So, if you're into math and want to learn more about complex analysis, be sure to check out Mr. Lagrange's book "Analytical Functions Theory". Who knows, maybe one day you'll be solving math problems just like him!And that's the end of our story about Mr. Lagrange and his fancy math book. Hope you enjoyed it! Bye bye!篇9Once upon a time, there was a super smart guy named Lagrange, he was a super famous French math guy. He wrote a super cool book called "Analytic Functions Theory". This book is like a super secret math code that helps us understand how functions work. It's like a treasure map to unlock the mysteries of functions.In this book, Lagrange talks about all sorts of cool stuff like derivatives, integrals, and complex numbers. He even talks about things like power series and Cauchy's theorem! It's like a math playground for our brains.One of the coolest things in this book is how Lagrange shows us that functions can be super duper smooth and predictable. He shows us how to break down functions into tiny pieces and study each piece to understand the whole thing. It's like taking apart a puzzle and putting it back together, but in a super smart math way.Lagrange was like a math superhero, using his powers of logic and reasoning to unlock the secrets of functions. His book "Analytic Functions Theory" is like a math superhero comic book, teaching us how to be super smart math detectives.So, next time you see a function, remember Lagrange and his super cool book. You might just unlock a whole world of math mysteries and become a math superhero yourself!篇10Hey guys, today I'm gonna tell you about a super cool book by a French math dude called Lagrange. Wait, that's not quite right... it's actually Lagrange! And his book is all about something called "Analytic Function Theory". Sounds super fancy, right?So, what is this book all about? Well, basically it's a bunch of really smart stuff about functions and how they work. You know, like when you put in a number and the function spits out anothernumber. But these functions are super special because they can be broken down and analyzed in a really cool way.Lagrange was a total math genius and he came up with some super cool ideas in this book. He talked about things like complex numbers and how they can be used to study functions. And he also did some crazy stuff with calculus, which is like super advanced math that you'll learn about when you're older.I know it sounds kinda boring, but trust me, this book is actually really interesting! It's full of puzzles and challenges that will totally blow your mind. And who knows, maybe one day you'll be a math whiz just like Lagrange!So if you're into math and you want to learn some really cool stuff, definitely check out Lagrange's book "Analytic Function Theory". It'll totally make your brain hurt, but in a good way!。
CAC其他加工标准条目
irradiation facilities used for the treatment of foods 国际食品贸易的道德规程
Code of ethics for international trade in food 国际婴幼儿食品卫生推荐操作规程
Recommended international code of hygienic practice for food
mass catering 无菌加工和低酸包装食品卫生操作规程
46 CAC/RCP 40-1993
Code of hygienic practice for aseptically processed and
packaged low-acid foods 街头食品的准备和销售（拉丁美洲和地中海地区）
Guidelines for the production, processing, labeling and marketing of organically produced foods 农药最大残留的符合性测定的取样方法
Methods of Sampling for Pesticide Residues for the Determination of Compliance with MRLs
Principles and Guidelines for the Conduct of Microbiological Risk Assessment
食品添加剂摄入量的初步评估指南
Guidelines for Simple Evaluation of Food Additive Intake 有机食品生产、加工、标注及销售的导则
33 CAC/MISC 4-2001
食物和动物饲料的分类 Codex classification of and animal feeds
国外食品安全法律法规标准清单
境外销售目的国食品安全法律法规标准清单一、CAC食品法典委员会CAC RCP 1—1969(Rev.3—1997,Amd.1999）食品卫生实践通则CAC GL 2 1985(Rev。
1—1993，Amd.2-2006)食品标签法典准则CAC GL 30 1999 微生物风险评估准则和导则CAC GL 36 1989（2011修订）食品添加剂类名和国际编码系统CAC GL 69 2008 食品安全控制措施确认指南CAC CODEX STAN 192—1995-2015 食品添加剂标准CAC GL21 1997食品微生物标准建立和应用原则CAC GL 44 2003 现代生物技术食品的风险分析原则CAC GL 63-2007国际食品法典微生物风险管理（MRM)行为原则和准则CAC GSFA，Codex Stan 192—1995 食品添加剂通用标准CAC CODEX STAN 239—2003 食品添加剂的通用分析方法CAC 食品中农药残留量2014年7月更新CAC MRL 2 2015食品中兽药残留CAC Codex Stan 193食品中污染物和毒素通用标准CAC/GL 23—1997营养和健康声称使用指南CAC/GL 24-1997 “清真”术语使用通用导则CAC/GL 019－1995 食品安全控制紧急情况时信息交流的法典导则CAC/GL 020－1995 食品进出口检验和出证原则CAC/GL 025－1997 食品进口过程中拒收情况下两国信息交流导则CAC/GL 034－1999 食品进出口检验与出证系统中增进等同互认性导则XOT 02－1987 有关食品添加剂在食品中转移的原则CACMISC 6—2001食品添加剂参考规格目录二、欧盟1、欧盟水质标准9883EEC2、欧盟853号规章200404293、欧洲议会和理事会（EC)No 852规章200404294、欧盟食品添加剂名单NO1129 201111115、欧盟EC 1441 2007微生物限量中文版200712056、欧盟委员会第EC 2073 2005号条例关于食品的微生物标准7、欧盟委员会183 2005条例关于食品卫生监测的要求制定（内容与EEA相关）8、欧盟委员会第234 2011条例（EU）关于建立食品添加剂、食品酶和食品调味料对共同批准程序的欧洲议会和理事会实施条例9、欧盟委员会第80 1089 EEC号建议关于食品添加剂安全性评价的测试10、欧盟委员会第953 2009 EC号条例关于在食品中添加特定营养用途的物质11、欧洲议会与理事会令2011 91 EU 关于识别食品所属批次的标记或标示12、欧盟委员会条例(EU）为某些食品中二恶英二恶英类多氯联苯的成分的官方控制和制定取样和分析方法以及修订条例(EC) No 1883200613、欧盟委员会第16 -2011号条例（EU）为食品和饲料的快速警报系统制定实施措施14、欧盟委员会第10—2011号条例（EU）:关于用于与食品接触用的塑料材料和物品15、欧盟委员会2007/19/EC 关于对于与食品接触的塑料材料和制品的指令16、欧盟委员会2006年12月22日第2023 2006号委员会条例（EC)：预定接触食物的材料和物品的食品制造规范（内容与EEA相关)17、欧盟委员会2009/ 32 /EC 关于各成员国在食品和食品原料生产中有关溶剂萃取的法律一致化18、欧盟委员会指令2010 /59 /EU 修改欧洲议会与理事会关于各成员国涉及食品及食品原料萃取溶剂之近似法律的指令2009 /32 /EC（欧洲经济地区相关文本）19、欧盟关于食品污染物最高限量的新法规(EC1881／2006号条例）三、美国美国饮用水水质标准USEPA在2002年1月1日起实施美国食品法典2013美国联邦法规21CFR第113部分美国食品安全现代化法案20110104美国食品化学法典（第8版) Food Chemicals Codex (FCC8）美国食品药品化妆品法20131127美国药品质量与安全法20131127美国法典第15卷商业与贸易第4章中国贸易20141231美国法典第15卷商业与贸易第22章商标20141231美国法典第15卷商业与贸易第47章消费品安全20141231美国法典第15卷商业与贸易第50章消费品质量保证20141231美国21 CFR 117 食品良好生产规范、危害分析和基于风险的预防控制措施美国FDA 21 CFR 第110部分关于食品生产企业现行良好操作规范（GMP）法规美国FDA 21 CFR 第172部分已批准的直接用于人类食品的添加剂种类汇总美国FDA 21 CFR 第173部分可直接加入食品中的辅助性食品添加剂种类汇总美国FDA 21 CFR 第570部分关于食品添加剂的法规§ 570.3 涉及食品添加剂的相关定义（Definitions）§ 570。
精益生产工具介绍
Supplier
Pull Production Methodology & Sequence
JIT
Jidoka
eGPS for GPC
Heijunka
Level Loading
Sequencing
Finding a balance between the volume of work that your organization needs to do and your capacityAdjusting a production schedule to meet unexpected changes in customer demand
Ordering the production in such a fashion to achieve the desired TAKT for all items
taken from memory Jogger
Leveled production means
lowering the peaks among
Pull Production Methodology & Sequence
Definition
Ref Material Presentation training for explanation on Supermarket definition and use
1
3
4
5
6
7
8
9
10
2
Assembly Line
the daily production volumes
as much as possible and
Unit-2-Principles-ofCorr精选全文
A translation of dynamic equivalence aims at complete naturalness of expression, and tries to relate the receptor to modes of behavior relevant within the context of his own culture.
Three basic factors in translating
(1) the nature of the message, (2) the purpose or purposes of the author
and, by proxy, of the translator, and (3) the type of audience.
• In 1937, Nida undertook studies at the Uni. of Southern California.
• In 1943, Nida received his Ph.D in linguistics from the Uni. of Michigan.
• In the early 1980s, Nida retired but kept on giving lectures in universities.
equivalence
6. Principles governing translations oriented toward dynamic
《经济学原理》推荐阅读书目
“经济学原理”课程推荐阅读书目（2013年6月修订）本书目所列多为知名经济学家撰写，将经济学基本原理用于思考实际问题，且有趣易懂的书籍。
推荐目的在于培养同学对学习和运用经济学的兴趣。
对于作业和考试并无直接帮助，特别适合在休闲时间（例如假期）阅读。
书目基于Mankiw, Principles of Economics (3rd, 5th and 6th ed.), Suggested Summer Readings / Suggestions for Summer Reading。
并补充了中译本，增删了一些书籍。
排列顺序大致与教材内容平行。
作者相同或内容相近的书籍集中排列，时间有限者可择其一阅读。
The Cartoon Introduction to Economics, by Yoram Bauman, and Grady Klein, New York: Hill and Wang, 2010, 2011.《酷玩经济学》/（美）尤伦·鲍曼、格兰迪·克莱恩著，闾佳译，中国人民大学出版社，2011。
Spin-Free Economics, by Nariman Behravesh, New York: McGraw-Hill, 2008.《这才是经济学：经济学的误解与真相》/（美）纳瑞蒙·贝尔拉夫什著，麻勇爱译，机械工业出版社，2010。
Freakonomics: A Rogue Economist Explores the Hidden Side of Everything, by Steven D. Levitt, and Stephen J. Dubner, William Morrow, 2005.《魔鬼经济学》/（美）史蒂芬·列维特、史蒂芬·都伯纳著，刘祥亚译，广东经济出版社2006。
Philosophy of Science: A Very Short Introduction, Oxford University Press, 2000.《科学哲学》/（英）Samir Okasha著，韩广忠译，凤凰出版传媒集团、译林出版社2009。
Principles for the Management of Credit Risk (bcbs75)
Principles for the Management of Credit RiskBasel Committee on Banking SupervisionBaselSeptember 2000Risk Management Groupof the Basel Committee on Banking SupervisionChairman:Mr Roger Cole – Federal Reserve Board, Washington, D.C.Banque Nationale de Belgique, Brussels Ms Ann-Sophie Dupont Commission Bancaire et Financière, Brussels Mr Jos Meuleman Office of the Superintendent of Financial Institutions, Ottawa Ms Aina Liepins Commission Bancaire, Paris Mr Olivier Prato Deutsche Bundesbank, Frankfurt am Main Ms Magdalene Heid Bundesaufsichtsamt für das Kreditwesen, Berlin Mr Uwe Neumann Banca d’Italia, Rome Mr Sebastiano Laviola Bank of Japan, Tokyo Mr Toshihiko Mori Financial Services Agency, Tokyo Mr Takushi FujimotoMr Satoshi Morinaga Commission de Surveillance du Secteur Financier,LuxembourgMr Davy ReinardDe Nederlandsche Bank, Amsterdam Mr Klaas Knot Finansinspektionen, Stockholm Mr Jan Hedquist Sveriges Riksbank, Stockholm Ms Camilla Ferenius Eidgenössiche Bankenkommission, Bern Mr Martin Sprenger Financial Services Authority, London Mr Jeremy QuickMr Michael Stephenson Bank of England, London Ms Alison Emblow Federal Deposit Insurance Corporation, Washington, D.C.Mr Mark Schmidt Federal Reserve Bank of New York Mr Stefan Walter Federal Reserve Board, Washington, D.C.Mr David Elkes Office of the Comptroller of the Currency, Washington, D.C.Mr Kevin Bailey European Central Bank, Frankfurt am Main Mr Panagiotis Strouzas European Commission, Brussels Mr Michel MartinoSecretariat of the Basel Committee on Banking Supervision, Bank for International Settlements Mr Ralph NashMr Guillermo Rodriguez GarciaTable of ContentsI.INTRODUCTION (1)PRINCIPLES FOR THE ASSESSMENT OF BANKS’ MANAGEMENT OF CREDIT RISK (3)II.ESTABLISHING AN APPROPRIATE CREDIT RISK ENVIRONMENT (5)III.OPERATING UNDER A SOUND CREDIT GRANTING PROCESS (8)IV.MAINTAINING AN APPROPRIATE CREDIT ADMINISTRATION, MEASUREMENT AND MONITORING PROCESS (13)V.ENSURING ADEQUATE CONTROLS OVER CREDIT RISK (18)VI.THE ROLE OF SUPERVISORS (19)APPENDIX: COMMON SOURCES OF MAJOR CREDIT PROBLEMS (21)iPrinciples for the Management of Credit RiskI.Introduction1.While financial institutions have faced difficulties over the years for a multitude of reasons, the major cause of serious banking problems continues to be directly related to lax credit standards for borrowers and counterparties, poor portfolio risk management, or a lack of attention to changes in economic or other circumstances that can lead to a deterioration in the credit standing of a bank’s counterparties. This experience is common in both G-10 and non-G-10 countries.2.Credit risk is most simply defined as the potential that a bank borrower or counterparty will fail to meet its obligations in accordance with agreed terms. The goal of credit risk management is to maximise a bank’s risk-adjusted rate of return by maintaining credit risk exposure within acceptable parameters. Banks need to manage the credit risk inherent in the entire portfolio as well as the risk in individual credits or transactions. Banks should also consider the relationships between credit risk and other risks. The effective management of credit risk is a critical component of a comprehensive approach to risk management and essential to the long-term success of any banking organisation.3.For most banks, loans are the largest and most obvious source of credit risk; however, other sources of credit risk exist throughout the activities of a bank, including in the banking book and in the trading book, and both on and off the balance sheet. Banks are increasingly facing credit risk (or counterparty risk) in various financial instruments other than loans, including acceptances, interbank transactions, trade financing, foreign exchange transactions, financial futures, swaps, bonds, equities, options, and in the extension of commitments and guarantees, and the settlement of transactions.4.Since exposure to credit risk continues to be the leading source of problems in banks world-wide, banks and their supervisors should be able to draw useful lessons from past experiences. Banks should now have a keen awareness of the need to identify, measure, monitor and control credit risk as well as to determine that they hold adequate capital against these risks and that they are adequately compensated for risks incurred. The Basel Committee is issuing this document in order to encourage banking supervisors globally to promote sound practices for managing credit risk. Although the principles contained in this paper are most clearly applicable to the business of lending, they should be applied to all activities where credit risk is present.5.The sound practices set out in this document specifically address the following areas:(i) establishing an appropriate credit risk environment; (ii) operating under a sound credit-granting process; (iii) maintaining an appropriate credit administration, measurement and monitoring process; and (iv) ensuring adequate controls over credit risk. Although specific credit risk management practices may differ among banks depending upon the nature and complexity of their credit activities, a comprehensive credit risk management program will address these four areas. These practices should also be applied in conjunction with sound practices related to the assessment of asset quality, the adequacy of provisions and reserves,1and the disclosure of credit risk, all of which have been addressed in other recent Basel Committee documents.16.While the exact approach chosen by individual supervisors will depend on a host of factors, including their on-site and off-site supervisory techniques and the degree to which external auditors are also used in the supervisory function, all members of the Basel Committee agree that the principles set out in this paper should be used in evaluating a bank’s credit risk management system. Supervisory expectations for the credit risk management approach used by individual banks should be commensurate with the scope and sophistication of the bank’s activities. For smaller or less sophisticated banks, supervisors need to determine that the credit risk management approach used is sufficient for their activities and that they have instilled sufficient risk-return discipline in their credit risk management processes. The Committee stipulates in Sections II to VI of the paper, principles for banking supervisory authorities to apply in assessing bank’s credit risk management systems. In addition, the appendix provides an overview of credit problems commonly seen by supervisors.7. A further particular instance of credit risk relates to the process of settling financial transactions. If one side of a transaction is settled but the other fails, a loss may be incurred that is equal to the principal amount of the transaction. Even if one party is simply late in settling, then the other party may incur a loss relating to missed investment opportunities. Settlement risk (i.e. the risk that the completion or settlement of a financial transaction will fail to take place as expected) thus includes elements of liquidity, market, operational and reputational risk as well as credit risk. The level of risk is determined by the particular arrangements for settlement. Factors in such arrangements that have a bearing on credit risk include: the timing of the exchange of value; payment/settlement finality; and the role of intermediaries and clearing houses.28.This paper was originally published for consultation in July 1999. The Committee is grateful to the central banks, supervisory authorities, banking associations, and institutions that provided comments. These comments have informed the production of this final version of the paper.1See in particular Sound Practices for Loan Accounting and Disclosure (July 1999) and Best Practices for Credit Risk Disclosure (September 2000).2See in particular Supervisory Guidance for Managing Settlement Risk in Foreign Exchange Transactions (September 2000), in which the annotated bibliography (annex 3) provides a list of publications related to various settlement risks.2Principles for the Assessment of Banks’ Management of Credit RiskA.Establishing an appropriate credit risk environmentPrinciple 1: The board of directors should have responsibility for approving and periodically (at least annually) reviewing the credit risk strategy and significant credit risk policies of the bank. The strategy should reflect the bank’s tolerance for risk and the level of profitability the bank expects to achieve for incurring various credit risks. Principle 2: Senior management should have responsibility for implementing the credit risk strategy approved by the board of directors and for developing policies and procedures for identifying, measuring, monitoring and controlling credit risk. Such policies and procedures should address credit risk in all of the bank’s activities and at both the individual credit and portfolio levels.Principle 3: Banks should identify and manage credit risk inherent in all products and activities. Banks should ensure that the risks of products and activities new to them are subject to adequate risk management procedures and controls before being introduced or undertaken, and approved in advance by the board of directors or its appropriate committee.B.Operating under a sound credit granting processPrinciple 4: Banks must operate within sound, well-defined credit-granting criteria. These criteria should include a clear indication of the bank’s target market and a thorough understanding of the borrower or counterparty, as well as the purpose and structure of the credit, and its source of repayment.Principle 5: Banks should establish overall credit limits at the level of individual borrowers and counterparties, and groups of connected counterparties that aggregate in a comparable and meaningful manner different types of exposures, both in the banking and trading book and on and off the balance sheet.Principle 6: Banks should have a clearly-established process in place for approving new credits as well as the amendment, renewal and re-financing of existing credits. Principle 7: All extensions of credit must be made on an arm’s-length basis. In particular, credits to related companies and individuals must be authorised on an exception basis, monitored with particular care and other appropriate steps taken to control or mitigate the risks of non-arm’s length lending.C.Maintaining an appropriate credit administration, measurement and monitoring processPrinciple 8: Banks should have in place a system for the ongoing administration of their various credit risk-bearing portfolios.3Principle 9: Banks must have in place a system for monitoring the condition of individual credits, including determining the adequacy of provisions and reserves.Principle 10: Banks are encouraged to develop and utilise an internal risk rating system in managing credit risk. The rating system should be consistent with the nature, size and complexity of a bank’s activities.Principle 11: Banks must have information systems and analytical techniques that enable management to measure the credit risk inherent in all on- and off-balance sheet activities. The management information system should provide adequate information on the composition of the credit portfolio, including identification of any concentrations of risk.Principle 12: Banks must have in place a system for monitoring the overall composition and quality of the credit portfolio.Principle 13: Banks should take into consideration potential future changes in economic conditions when assessing individual credits and their credit portfolios, and should assess their credit risk exposures under stressful conditions.D.Ensuring adequate controls over credit riskPrinciple 14: Banks must establish a system of independent, ongoing assessment of the bank’s credit risk management processes and the results of such reviews should be communicated directly to the board of directors and senior management.Principle 15: Banks must ensure that the credit-granting function is being properly managed and that credit exposures are within levels consistent with prudential standards and internal limits. Banks should establish and enforce internal controls and other practices to ensure that exceptions to policies, procedures and limits are reported in a timely manner to the appropriate level of management for action.Principle 16: Banks must have a system in place for early remedial action on deteriorating credits, managing problem credits and similar workout situations.E.The role of supervisorsPrinciple 17: Supervisors should require that banks have an effective system in place to identify, measure, monitor and control credit risk as part of an overall approach to risk management. Supervisors should conduct an independent evaluation of a bank’s strategies, policies, procedures and practices related to the granting of credit and the ongoing management of the portfolio. Supervisors should consider setting prudential limits to restrict bank exposures to single borrowers or groups of connected counterparties.4II.Establishing an Appropriate Credit Risk EnvironmentPrinciple 1: The board of directors should have responsibility for approving and periodically (at least annually) reviewing the credit risk strategy and significant credit risk policies of the bank. The strategy should reflect the bank’s tolerance for risk and the level of profitability the bank expects to achieve for incurring various credit risks. 9.As with all other areas of a bank’s activities, the board of directors3 has a critical role to play in overseeing the credit-granting and credit risk management functions of the bank. Each bank should develop a credit risk strategy or plan that establishes the objectives guiding the bank’s credit-granting activities and adopt the necessary policies and procedures for conducting such activities. The credit risk strategy, as well as significant credit risk policies, should be approved and periodically (at least annually) reviewed by the board of directors. The board needs to recognise that the strategy and policies must cover the many activities of the bank in which credit exposure is a significant risk.10.The strategy should include a statement of the bank’s willingness to grant credit based on exposure type (for example, commercial, consumer, real estate), economic sector, geographical location, currency, maturity and anticipated profitability. This might also include the identification of target markets and the overall characteristics that the bank would want to achieve in its credit portfolio (including levels of diversification and concentration tolerances).11.The credit risk strategy should give recognition to the goals of credit quality, earnings and growth. Every bank, regardless of size, is in business to be profitable and, consequently, must determine the acceptable risk/reward trade-off for its activities, factoring in the cost of capital. A bank’s board of directors should approve the bank’s strategy for selecting risks and maximising profits. The board should periodically review the financial results of the bank and, based on these results, determine if changes need to be made to the strategy. The board must also determine that the bank’s capital level is adequate for the risks assumed throughout the entire organisation.12.The credit risk strategy of any bank should provide continuity in approach. Therefore, the strategy will need to take into account the cyclical aspects of any economy and the resulting shifts in the composition and quality of the overall credit portfolio. Although the strategy should be periodically assessed and amended, it should be viable in the long-run and through various economic cycles.13.The credit risk strategy and policies should be effectively communicated throughout the banking organisation. All relevant personnel should clearly understand the bank’s3This paper refers to a management structure composed of a board of directors and senior management. The Committee is aware that there are significant differences in legislative and regulatory frameworks across countries as regards the functions of the board of directors and senior management. In some countries, the board has the main, if not exclusive, function of supervising the executive body (senior management, general management) so as to ensure that the latter fulfils its tasks. For this reason, in some cases, it is known as a supervisory board. This means that the board has no executive functions. In other countries, by contrast, the board has a broader competence in that it lays down the general framework for the management of the bank. Owing to these differences, the notions of the board of directors and senior management are used in this paper not to identify legal constructs but rather to label two decision-making functions within a bank.5approach to granting and managing credit and should be held accountable for complying with established policies and procedures.14.The board should ensure that senior management is fully capable of managing the credit activities conducted by the bank and that such activities are done within the risk strategy, policies and tolerances approved by the board. The board should also regularly (i.e. at least annually), either within the credit risk strategy or within a statement of credit policy, approve the bank’s overall credit granting criteria (including general terms and conditions). In addition, it should approve the manner in which the bank will organise its credit-granting functions, including independent review of the credit granting and management function and the overall portfolio.15.While members of the board of directors, particularly outside directors, can be important sources of new business for the bank, once a potential credit is introduced, the bank’s established processes should determine how much and at what terms credit is granted. In order to avoid conflicts of interest, it is important that board members not override the credit-granting and monitoring processes of the bank.16.The board of directors should ensure that the bank’s remuneration policies do not contradict its credit risk strategy. Remuneration policies that reward unacceptable behaviour such as generating short-term profits while deviating from credit policies or exceeding established limits, weaken the bank’s credit processes.Principle 2: Senior management should have responsibility for implementing the credit risk strategy approved by the board of directors and for developing policies and procedures for identifying, measuring, monitoring and controlling credit risk. Such policies and procedures should address credit risk in all of the bank’s activities and at both the individual credit and portfolio levels.17.Senior management of a bank is responsible for implementing the credit risk strategy approved by the board of directors. This includes ensuring that the bank’s credit-granting activities conform to the established strategy, that written procedures are developed and implemented, and that loan approval and review responsibilities are clearly and properly assigned. Senior management must also ensure that there is a periodic independent internal assessment of the bank’s credit-granting and management functions.418. A cornerstone of safe and sound banking is the design and implementation of written policies and procedures related to identifying, measuring, monitoring and controlling credit risk. Credit policies establish the framework for lending and guide the credit-granting activities of the bank. Credit policies should address such topics as target markets, portfolio mix, price and non-price terms, the structure of limits, approval authorities, exception procesing/reporting, etc. Such policies should be clearly defined, consistent with prudent banking practices and relevant regulatory requirements, and adequate for the nature and complexity of the bank’s activities. The policies should be designed and implemented within the context of internal and external factors such as the bank’s market position, trade area, staff 4This may be difficult for very small banks; however, there should be adequate checks and balances in place to promote sound credit decisions.6capabilities and technology. Policies and procedures that are properly developed and implemented enable the bank to: (i) maintain sound credit-granting standards; (ii) monitor and control credit risk; (iii) properly evaluate new business opportunities; and (iv) identify and administer problem credits.19.As discussed further in paragraphs 30 and 37 through 41 below, banks should develop and implement policies and procedures to ensure that the credit portfolio is adequately diversified given the bank’s target markets and overall credit strategy. In particular, such policies should establish targets for portfolio mix as well as set exposure limits on single counterparties and groups of connected counterparties, particular industries or economic sectors, geographic regions and specific products. Banks should ensure that their own internal exposure limits comply with any prudential limits or restrictions set by the banking supervisors.20.In order to be effective, credit policies must be communicated throughout the organisation, implemented through appropriate procedures, monitored and periodically revised to take into account changing internal and external circumstances. They should be applied, where appropriate, on a consolidated bank basis and at the level of individual affiliates. In addition, the policies should address equally the important functions of reviewing credits on an individual basis and ensuring appropriate diversification at the portfolio level. 21.When banks engage in granting credit internationally, they undertake, in addition to standard credit risk, risk associated with conditions in the home country of a foreign borrower or counterparty. Country or sovereign risk encompasses the entire spectrum of risks arising from the economic, political and social environments of a foreign country that may have potential consequences for foreigners’ debt and equity investments in that country. Transfer risk focuses more specifically on a borrower’s capacity to obtain the foreign exchange necessary to service its cross-border debt and other contractual obligations. In all instances of international transactions, banks need to understand the globalisation of financial markets and the potential for spillover effects from one country to another or contagion effects for an entire region.22.Banks that engage in granting credit internationally must therefore have adequate policies and procedures for identifying, measuring, monitoring and controlling country risk and transfer risk in their international lending and investment activities. The monitoring of country risk factors should incorporate (i) the potential default of foreign private sector counterparties arising from country-specific economic factors and (ii) the enforceability of loan agreements and the timing and ability to realise collateral under the national legal framework. This function is often the responsibility of a specialist team familiar with the particular issues.Principle 3: Banks should identify and manage credit risk inherent in all products and activities. Banks should ensure that the risks of products and activities new to them are subject to adequate risk management procedures and controls before being introduced or undertaken, and approved in advance by the board of directors or its appropriate committee.23.The basis for an effective credit risk management process is the identification and analysis of existing and potential risks inherent in any product or activity. Consequently, it is important that banks identify all credit risk inherent in the products they offer and theactivities in which they engage. Such identification stems from a careful review of the existing and potential credit risk characteristics of the product or activity.24.Banks must develop a clear understanding of the credit risks involved in more complex credit-granting activities (for example, loans to certain industry sectors, asset securitisation, customer-written options, credit derivatives, credit-linked notes). This is particularly important because the credit risk involved, while not new to banking, may be less obvious and require more analysis than the risk of more traditional credit-granting activities. Although more complex credit-granting activities may require tailored procedures and controls, the basic principles of credit risk management will still apply.25.New ventures require significant planning and careful oversight to ensure the risks are appropriately identified and managed. Banks should ensure that the risks of new products and activities are subject to adequate procedures and controls before being introduced or undertaken. Any major new activity should be approved in advance by the board of directors or its appropriate delegated committee.26.It is critical that senior management determine that the staff involved in any activity where there is borrower or counterparty credit risk, whether established or new, basic or more complex, be fully capable of conducting the activity to the highest standards and in compliance with the bank’s policies and procedures.III.Operating under a Sound Credit Granting ProcessPrinciple 4: Banks must operate within sound, well-defined credit-granting criteria. These criteria should include a clear indication of the bank’s target market and a thorough understanding of the borrower or counterparty, as well as the purpose and structure of the credit, and its source of repayment.27.Establishing sound, well-defined credit-granting criteria is essential to approving credit in a safe and sound manner. The criteria should set out who is eligible for credit and for how much, what types of credit are available, and under what terms and conditions the credits should be granted.28.Banks must receive sufficient information to enable a comprehensive assessment of the true risk profile of the borrower or counterparty. Depending on the type of credit exposure and the nature of the credit relationship to date, the factors to be considered and documented in approving credits include:•the purpose of the credit and sources of repayment;•the current risk profile (including the nature and aggregate amounts of risks) of the borrower or counterparty and collateral and its sensitivity to economic and market developments;•the borrower’s repayment history and current capacity to repay, based on historical financial trends and future cash flow projections, under various scenarios;•for commercial credits, the borrower’s business expertise and the status of the borrower’s economic sector and its position within that sector;•the proposed terms and conditions of the credit, including covenants designed to limit changes in the future risk profile of the borrower; and•where applicable, the adequacy and enforceability of collateral or guarantees, including under various scenarios.In addition, in approving borrowers or counterparties for the first time, consideration should be given to the integrity and reputation of the borrower or counterparty as well as their legal capacity to assume the liability. Once credit-granting criteria have been established, it is essential for the bank to ensure that the information it receives is sufficient to make proper credit-granting decisions. This information will also serve as the basis for rating the credit under the bank’s internal rating system.29.Banks need to understand to whom they are granting credit. Therefore, prior to entering into any new credit relationship, a bank must become familiar with the borrower or counterparty and be confident that they are dealing with an individual or organisation of sound repute and creditworthiness. In particular, strict policies must be in place to avoid association with individuals involved in fraudulent activities and other crimes. This can be achieved through a number of ways, including asking for references from known parties, accessing credit registries, and becoming familiar with individuals responsible for managing a company and checking their personal references and financial condition. However, a bank should not grant credit simply because the borrower or counterparty is familiar to the bank or is perceived to be highly reputable.30.Banks should have procedures to identify situations where, in considering credits, it is appropriate to classify a group of obligors as connected counterparties and, thus, as a single obligor. This would include aggregating exposures to groups of accounts exhibiting financial interdependence, including corporate or non-corporate, where they are under common ownership or control or with strong connecting links (for example, common management, familial ties).5 Banks should also have procedures for aggregating exposures to individual clients across business activities.31.Many banks participate in loan syndications or other such loan consortia. Some institutions place undue reliance on the credit risk analysis done by the lead underwriter or on external commercial loan credit ratings. All syndicate participants should perform their own due diligence, including independent credit risk analysis and review of syndicate terms prior to committing to the syndication. Each bank should analyse the risk and return on syndicated loans in the same manner as directly sourced loans.32.Granting credit involves accepting risks as well as producing profits. Banks should assess the risk/reward relationship in any credit as well as the overall profitability of the5Connected counterparties may be a group of companies related financially or by common ownership, management, research and development, marketing or any combination thereof. Identification of connected counterparties requires a careful analysis of the impact of these factors on the financial interdependency of the parties involved.。
Principles_of_Algebraic_Geometr_Griffiths_Harris
Includes bibliographical references.
1. Geometry, Algebraic. I. Harris, Joseph,
1951- jointauthor.il. Title.
QA564.G64
516'.35
78-6993
ISBN 0-471-05059-8
Printed in the United States of America
A number of principles guided the preparation of the book. One was to develop only that general machinery necessary to study the concrete geometric questions and special classes of algebraic varieties around which the presentation was centered.
No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 750-4470. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008.
食品营养强化剂使用标准
使用量/kg 30-70mgα -TE 10-70mgα -TE 300-750μg 1.5-15mg
大米及其制品（大米、米粉、米糕） 3-5mg 3-5mg 6-15mg 7.5-17.5mg 3-6 mg 3-6 mg 2-3mg 1-3mg 2-3mg 6-15mg 1-7mg 4-22mg
维生素 B1
07.02.02 07.03 14.02 14.03 14.04.02.02 14.06.02 16.01 01.03.02 06.02 06.03 06.04
Hale Waihona Puke 大米及其制品（大米、米粉、米糕） 3-5mg 3-5mg 6-15mg 7.5-17.5mg 3.3-7.0 mg 3.3-7.0 mg 1-2mg 10-17mg 6-15mg 1-7mg 2-20mg/kg 10-25mg 2-5mg 0.4-1.2mg 7-10mg 1-7mg 10-66μg 5-10μg 0.6-1.8μg
3
GB 14880—201X
食品安全国家标准 食品营养强化剂使用标准
1 范围 本标准规定了食品营养强化剂在食品中的强化原则、食品营养强化剂的使用原则、强 化载体的选择原则，并规定了允许使用的食品营养强化剂品种、使用范围及使用量。 本标准适用于所有食品中营养强化剂的使用。 2 术语和定义 2.1 营养强化剂 nutritional fortification substances
维生素 B2
06.06 07.02.02 07.03 14.03.01 14.06 14.06.02 16.01 01.03.02 06.06
维生素 B6
07.03 14.0 14.06 16.01 01.03.02
维生素 B12
拉格朗日乘数法 的书籍
拉格朗日乘数法的书籍(中英文版)英文文档：The book "Lagrange Multiplier Method" is a comprehensive guide that delves into the concepts and applications of the Lagrange multiplier technique.It starts with a thorough introduction to the fundamental principles of optimization and then progresses to the detailed explanation of the Lagrange multiplier method.The book covers various aspects such as the theory behind the method, its mathematical derivations, and practical examples in different fields.It provides a step-by-step approach to solving optimization problems with constraints and discusses the necessary conditions for a local optimum.The book also explores the limitations and extensions of the Lagrange multiplier method, along with alternative solutions to optimization problems.With its clear explanations, extensive exercises, and real-world applications, this book is an invaluable resource for students and researchers in mathematics, engineering, economics, and other related fields.It helps readers develop a deep understanding of the Lagrange multiplier method and its wide-ranging applications in solving optimization problems.中文文档：书籍《拉格朗日乘数法》是关于拉格朗日乘数技术的概念和应用的全面指南。
小学下册I卷英语第5单元真题试卷
小学下册英语第5单元真题试卷英语试题一、综合题(本题有100小题，每小题1分，共100分.每小题不选、错误，均不给分)1.I enjoy making ______ (手工艺品) with my family during the holidays. It’s a fun bonding activity.2.The train is _______ (fast).3.我的朋友喜欢 _______ (活动). 她觉得这很 _______ (形容词)4.The first flight by the Wright brothers was in __________ (1903).5.I enjoy going to the ______ with my friends.6.What is the name of the famous British author known for the Harry Potter series?A. J.R.R. TolkienB. J.K. RowlingC. C.S. LewisD. Agatha Christie7.On windy days, I enjoy flying my __________. (风筝)8.The _____ is the force that attracts objects toward one another.9. A _______ can help demonstrate the principles of aerodynamics.10.I enjoy making ______ (卡片) for my family and friends on special occasions.11.The koala sleeps for up to _______ (20小时) a day.12.The wind is _______ (whistling) through the trees.13. (Romans) built aqueducts to supply water to their cities. The ____14.The _____ (植物研究) helps improve agricultural practices.15.I like to ride my ______ (摩托车) through the countryside to enjoy the ______ (风景).16.What do we call the area of land that is rich in minerals?A. QuarryB. MineC. DepositD. All of the aboveD All of the above17.Chemical symbols are used to represent ______.18.The snake slithers on the _______ (蛇在_______上滑行).19. A mixture is made up of two or more substances that are ______ together.20.I like to _____ (收集) coins.21.The __________ (灌溉) system helps water the crops.22.Which animal barks?A. CatB. DogC. CowD. SheepB23.The ________ (planet) spins around the sun.24.Alkanes are a type of hydrocarbon that contain only _____ bonds.25.The snowman is ______ (big) and round.26.Which season is typically the warmest?A. WinterB. SpringC. SummerD. FallC27.Many plants are _____ (有益) to humans.28.What is the name of the popular animated series about a group of superheroes?A. Justice LeagueB. The AvengersC. Teen TitansD. X-MenA29.The ________ (桃树) gives us sweet peaches in summer.30.What is the name of the largest desert in the world?A. SaharaB. GobiC. KalahariD. ArcticA31.I built a _____ (沙堡) at the beach.32.The invention of the elevator allowed for taller _____.33.My dad is a skilled __________ (木匠) who builds furniture.34.I always have fun playing with my _________ (玩具蛇).35.The _______ (老虎) is a solitary animal.36.What is the opposite of "hot"?A. WarmB. CoolC. ColdD. FreezingC37. A rabbit's large eyes help it see in low ________________ (光) conditions.38.My favorite small animal is a ________.39.I believe that kindness can create a ripple effect in our __________.40.Chemical reactions can be influenced by temperature and _____.41.What do we call the time when flowers bloom?A. FallB. WinterC. SpringD. SummerC42.What is the capital of Thailand?A. BangkokB. Chiang MaiC. PhuketD. PattayaA43.What do we call the time when the sun sets?A. DawnB. DuskC. MidnightD. Noon44. A rabbit's _______ is very soft and fluffy.45.Which month comes after July?A. JuneB. AugustC. SeptemberD. MayB46.I like to help my dad ________ (修理) the car.47.The _____ (餐厅) serves delicious food.48.The chemical formula for ethanol is ________.49. A suspension is a heterogeneous mixture in which particles can be _____ over time.50.The process of creating a solid from a solution is called _______.51.I saw a ________ flying over the lake.52.Which holiday comes in December?A. ThanksgivingB. HalloweenC. ChristmasD. New YearC53.What is the name of the largest land animal?A. RhinoB. ElephantC. HippoD. GiraffeB54.What do we call a person who runs a business?A. EmployeeB. EmployerC. ManagerD. Boss55.Which continent is known for its deserts?A. AsiaB. AfricaC. EuropeD. AntarcticaB56.She likes to wear ___. (bracelets)57.What is the opposite of smooth?A. RoughB. SoftC. FlatD. Even58.What do you call the act of making food ready for eating?A. CookingB. PreparingC. BakingD. GrillingB59.What do you call a baby cat?A. PuppyB. KittenC. CubD. Calf60.The process by which rocks are broken down by weather and water is called ______.61.What is the name of the famous landmark in Brazil?A. Christ the RedeemerB. Statues of Easter IslandC. Great WallD. Eiffel TowerA62.What is the name of the bird that can mimic sounds?A. SparrowB. ParrotC. PigeonD. EagleB63.Fish live in ______ (水) and can swim very fast.64.Which season comes after winter?A. SpringB. SummerC. AutumnD. Fall65. A __________ is a geological feature shaped by wind erosion.66. A hawk is a skilled ________________ (猎手).67.What is the capital of Cuba?A. HavanaB. SantiagoC. VaraderoD. CamagüeyA68.What is the main purpose of a map?A. To tell timeB. To show directionsC. To show temperatureD. Tolist namesB69.What is the name of the popular game where you try to guess words based on clues?A. PictionaryB. CharadesC. TabooD. ScattergoriesA70.What is the opposite of "dry"?A. WetB. MoistC. DampD. SoakedA71.We will _______ (explore) the city tomorrow.72.What is the term for the study of stars and planets?A. BiologyB. ChemistryC. AstronomyD. Geology73.What is the currency used in the USA?A. YenB. DollarC. EuroD. Peso74. A solution that does not conduct electricity is called a ______ solution.75.What is the capital of Turkey?A. IstanbulB. AnkaraC. IzmirD. Antalya76.What is the main ingredient in bread?A. WaterB. FlourC. SugarD. Salt77.The ice cream is ___ (melting/freezing).78.I built a _____ (迷宫) with my blocks.79.The ______ (植物的生态作用) is vital for life.80.Cleopatra was the last pharaoh of _____.81.The dog is ________ in the park.82.Atom economy refers to the efficiency of a reaction in converting reactants into_____ products.83.What is 15 + 6?A. 20B. 21C. 22D. 23B84.At night, I look up at the ______ (星星) and wonder about the universe. It’s so big and ______ (神秘).85.Chemical equations show the ______ of reactions.86.What is the name of the tallest mountain in the world?A. K2B. KilimanjaroC. Mount EverestD. DenaliC87.What do you call the act of giving someone a gift?A. PresentingB. GiftingC. GivingD. OfferingB88.What is the sum of 2 + 3?A. 4B. 5C. 6D. 7B89.The garden has many _______ that bloom in spring.90.What is the name of the famous detective created by Arthur Conan Doyle?A. Sherlock HolmesB. Hercule PoirotC. Miss MarpleD. Sam SpadeA91.Which language is spoken in Brazil?A. SpanishB. PortugueseC. FrenchD. ItalianB92.My mom loves to create ____ (recipes) for the family.93.Seeds come in many different _______.94.I have a ___ (story/book) to read.95.I can ________ (ride) a skateboard.96.What is the opposite of "happy"?A. GladB. SadC. JoyfulD. ExcitedB97.What do you call the time before noon?A. EveningB. MorningC. NightD. Afternoon98.The first president of the United States was ________.99.My mom loves to __________ (分享) her knowledge.100.The ancient Egyptians produced ________ as part of their cultural practices.。
小学上册第3次英语第二单元期中试卷
小学上册英语第二单元期中试卷英语试题一、综合题(本题有100小题，每小题1分，共100分.每小题不选、错误，均不给分)1.I like to draw characters from my favorite ____. (玩具名称)2. A light year is a measure of ______.3.His favorite food is ________.4. A solution is a mixture where one substance ______ in another.5.The __________ is the capital city of Chile. (圣地亚哥)6.My pet rabbit has a _______ (可爱) personality.7.What is the name of the famous wizard in J.K. Rowling's series?A. GandalfB. DumbledoreC. Harry PotterD. FrodoC8. A deer uses its keen sense of smell to detect ________________ (危险).9.The _____ (小猫) plays with a piece of string.10.I like to fly ______ (kites) in the park.11.The Sun is a medium-sized star in the ______ galaxy.12.The chemical symbol for lead is _____.13.What is the color of a ripe banana?A. GreenB. YellowC. BrownD. Red14.This ________ (玩具) is great for sharing stories.15.My father helps me with my __________. (作业)16.The _______ will die if it doesn't get enough water.17.My father is a . (我爸爸是个。
CAC瓶装或包装饮用水卫生法规(非天然矿泉水)(英文原版)
CODE OF HYGIENIC PRACTICE FOR BOTTLED/PACKAGED DRINKING WATERS (OTHER THAN NATURAL MINERAL WATERS)CAC/RCP 48-2001SECTION 1.SCOPE, US E AND DEFINITIONS (2)1.1S COPE (2)1.2U SE OF THE DOCUMENT (2)1.3D EFINITIONS (3)SECTION 2.PRIMARY PRODUCTION (3)2.1E NVIRONMENTAL HYGIENE (3)2.1.1Precautions in selecting a resource site (3)2.2H YGIENIC PRODUCTION OF WATER SUPPLIES (4)2.2.1Protection of ground water supplies (4)2.2.1.1.Considerations for ground water supplies (4)2.2.2Protection of surface water supplies (4)2.2.2.1.Considerations for surface water supplies (4)2.3H ANDLING, STORAGE AND TRANSPORT OF WATER INTENDED FOR BOTTLING (4)2.3.1Hygienic extraction or collection of water (4)2.3.1.1.At point of origin (4)2.3.1.2.Protection of the area of origin (4)2.3.1.3.Maintenance of extraction or collection facilities (4)2.3.2Storage and transport of water intended for bottling (5)2.3.2.1.Requirements (5)e and maintenance (5)SECTION 3.ESTABLISHMENT: DESIGN AND FACILITIES (5)3.1P REMISES AND ROOMS (5)3.2F ACILITIES (5)3.2.1Water supply not intended for bottling (5)SECTION 4.ESTABLISHMENT: CONTROL OF OPERATION (6)4.1K EY ASPECTS OF HYGIENE CONTROL SYSTEMS (6)4.2P ACKAGING (7)4.2.1Washing and disinfecting of containers (7)4.3F ILLING AND SEALING OF CONTAINERS (7)4.3.1Product containers and closures (7)4.3.2Use of closures (7)SECTION 5.ESTABLISHMENT: MAINTENANCE AND SANITATION (7)SECTION 6.ESTABLISHMENT: PERSONAL HYGIENE (7)SECTION 7.TRANSPORTATION AND STORAGE OF BOTTLED WATER (8)SECTION 8.PRODUCT INFORMATION AND CONSUMER AWARENESS (8)SECTION 9.TRAINING (8)APPENDIX 1-MICROBIOLOGICAL AND OTHER SPECIFICATIONS (9)INTRODUCTIONInternational trade in bottled water has increased in recent years, both in quantity and diversity. Because of greater transport capacity, it is now possible to distribute bottled water not just as ship, rail, and road cargo but also as airfreight, the latter being used mainly in crisis situations due to the higher cost. By all these means of transport, a remedy for water shortages has become available when local water supply systems fail due to natural causes (such as droughts and earthquakes) or societal disasters (such as sieges or sabotage) and bottled water, both natural mineral water and diverse other sorts, has been brought in to meet such emergencies.Aside from water shortages, real and perceived needs to improve health also have contributed to an escalating trade in bottled water. Increasingly it has been recognized that traditional suppliers of drinking water such as public and private waterworks may not always be able to guarantee the microbiological, chemical and physical safety of their product to the extent previously thought possible.The contamination of water with viruses and parasitic protozoa is a serious concern to all consumers, particularly the immunocompromised. These pathogens are difficult to detect and bacterial indicators of their potential presence are not always reliable. Therefore it may be helpful to consumers to supply information regarding control measures the water has received. Protection of natural resources and such treatments as boiling, pasteurization, distillation, reverse osmosis filtration, absolute one micron or submicron filtration are some of the control measures used to guard against, inactivate or remove possible water contaminants such as oocysts of Cryptosporidium parvum, Cyclospora cayentanensis, and Toxoplasma gondii and cysts of other waterborne parasitic protozoa such as Giardia (lamblia) intestinalis, and Entamoeba histolytica.It may be necessary that bottled drinking water products of particular chemical composition provide information concerning their proper consumption and/or have directions regarding whether or not they are suitable for infants and for the rehydration of infant formula.SECTION 1.SCOPE, USE AND DEFINITIONS1.1S COPEThis Code recommends general techniques for collecting, processing, packaging, storing, transporting, distributing, and offering for sale a variety of drinking waters (other than natural mineral water) for direct consumption. Recommendations concerning natural mineral water are provided in a separate Code (Recommended International Code of Hygienic Practice for the Collecting, Processing and Marketing of Natural Mineral Waters (CAC/RCP 33-1985)). All bottled/packaged drinking waters other than natural mineral water are covered by this Code.1.2U SE OF THE DOCUMENTIt is emphasized that this document must be used in combination with the Recommended International Code of Practice - General Principles of Food Hygiene, (CAC/RCP 1-1969, Rev. 3-1997), including the HACCP Annex, whose paragraph numbers and section headings it maintains, supplementing or specifically applying them to bottled drinking waters (other than natural mineral waters). This Code should also be used in combination with the Principles for the Establishment of and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).1.3D EFINITIONSThese definitions are supplemental to the definitions in section 2.3 of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997). The Food, and Food handling definitions apply only to this Code.Bottled/packaged drinking water - Water filled into hermetically sealed containers of various compositions, forms, and capacities that is safe and suitable for direct consumption without necessary further treatment. Bottled drinking water is considered a food. The terms “drinking”and “potable” are used interchangeably in relation to water.Drinking water systems- Public or private systems providing the consumer with tap water safe and suitable for direct consumption.Establishment - Any suitable building(s), area(s) or surroundings in which water intended for bottling is collected, processed and bottled.Food - For the purposes of this Code, the term includes bottled/packaged drinking water.Food handling - Any operation pertaining to collecting, processing, bottling, packing of bottles, storing, transporting, distributing and marketing of bottled drinking water.Ground water - Waters such as spring water, artesian water, and well water originating from subsurface aquifers. Ground waters may be classified broadly as protected or unprotected water. Protected ground waters are not directly influenced by surface water or the surface environment.Ingredient - Any substance, including food additives, used to manufacture or prepare foods, intentionally added to a finished product, sometimes in a modified form (it may or may not be safe and suitable for human consumption without further treatment).Surface water - Waters open to the atmosphere such as streams, rivers, lakes, ponds and reservoirs.SECTION 2.PRIMARY PRODUCTIONThese guidelines are supplemental to those set forth in Section III of the Recommended International Code of Practice - General Principles of Food Hygiene, (CAC/RCP 1-1969, Rev. 3-1997).Prior to using a water resource for bottling purposes, its chemical composition and microbiological safety should be established over an appropriate period to allow for variations.2.1E NVIRONMENTAL HYGIENE2.1.1Precautions in selecting a resource siteHydrogeological data should determine the watershed and the perimeter (area surrounding the body of water from which supplies are drawn or the water’s point of origin in the ground) that can be sources of contamination. These critical areas should be protected as much as possible.All possible precautions should be taken within the protected perimeter (zone of protection) to avoid any pollution of, or external influence on, the quality of the ground or surface water. Disposal of liquid, solid or gaseous waste that could pollute the ground or surface water should be controlled. Disposal of pollutants such as microorganisms, fertilizers, hydrocarbons, detergents, pesticides, phenolic compounds, toxic metals, radioactive substances and other soluble organic and inorganic substances in the watershed should be avoided. Nor should drinking waterresources be in the path of potential sources of underground contamination, such as sewers, septic tanks, industrial waste ponds, gas or chemical tanks, pipelines and solid waste disposal sites.2.2H YGIENIC PRODUCTION OF WATER SUPPLIES2.2.1Protection of ground water supplies2.2.1.1.Considerations for ground water suppliesIt is not easy to distinguish between protected and unprotected ground water. Ground water supplies should be tested regularly for constancy of biological (including microbial), chemical, physical and, where necessary, radiological characteristics. The frequency of testing is determined by the hydrogeological evaluation, the amount of water collected, and the historical constancy pattern of a particular water supply. If contamination is detected, production of bottled water should cease until the water characteristics have returned to established parameters. Any underground supply from which water is collected, should be approved by an official authority having jurisdiction or by a third party with expertise for approving such underground supplies.2.2.2Protection of surface water suppliesSurface waters intended for bottling should be protected from contamination to the fullest extent possible even when treatments follow. Surface waters may be highly variable, so supplies should be tested frequently.2.2.2.1.Considerations for surface water suppliesStringency in determining which surface waters are suitable for bottling should be the rule, even when treatment(s) is foreseen.2.3H ANDLING, STORAGE AND TRANSPORT OF WATER INTENDED FOR BOTTLING2.3.1Hygienic extraction or collection of water2.3.1.1.At point of originThe extraction or collection of water intended for bottling should be conducted in such a manner as to prevent other than the intended water from entering the extraction or collection device. The extraction or collection of water intended for bottling should also be conducted in a hygienic manner to prevent any contamination. Where sampling points are necessary, they should be designed and operated to prevent any contamination of the water.2.3.1.2.Protection of the area of originThe immediate surroundings of the extraction or collection area should be protected by limiting access to only authorized persons. Wellheads and spring outflows should be protected by a suitable structure to prevent entry by unauthorized individuals, pests, dust and other sources of contamination such as extraneous matter, drainage, floodwaters, and infiltration water.2.3.1.3.Maintenance of extraction or collection facilitiesMethods and procedures for maintaining the extraction facilities should be hygienic. They should not be a potential hazard to humans or a source of contamination for the water. Wells should be properly disinfected following construction and development of new wells nearby, after pump repair or replacement, or any well maintenance activity such as testing for and finding indicator organisms, pathogens, or abnormal plate counts in the water, and whenever biological growth inhibits proper operation. Water collection chambers should be disinfected within a reasonable time before use. Extraction devices such as those used for bore holes should be constructed and maintained in a manner that avoids contamination of the water and minimizes hazards to human health.2.3.2Storage and transport of water intended for bottlingWhen storage and transport of the water intended for bottling from the point of origin to the processing plant is necessary, these operations must be conducted in a hygienic manner to prevent any contamination.In addition, see 2.3.2.1 and 2.3.2.2 below. Guidelines that are supplemental to those set forth in Section 3 of the Recommended International Code of Practice - General Principles of Food Hygiene, (CAC/RCP 1-1969, Rev. 3-1997) are found in the Code of Hygienic Practice for Bulk Transport of Food and Semi-Packaged Foodstuffs (CAC/RCP 47-2001). Directing the supply of water through piping from the point of origin wherever possible is one of the means of avoiding risks of contamination from bulk transport.2.3.2.1.RequirementsWhere or when they are necessary, bulk containers and conveyances such as tanks, pipings and tanker trucks should be designed and constructed so that they:•do not contaminate the water intended for bottling;•can be effectively cleaned and disinfected;•provide effective protection from contamination, including dust and fumes; and•allow any situation that arises to be checked easily.e and maintenanceMeans of transport of water intended for bottling should be kept in an appropriate state of cleanliness, repair and condition. Containers and conveyances, particularly in bulk transport, should preferably be used only for transporting water intended for bottling. When this cannot be achieved, conveyances and bulk containers should be used exclusively for food transportation and must be cleaned and disinfected as necessary to prevent contamination. See also Code of Hygienic Practice for the Transport of Bulk and Semi-Packed Food (CAC/RCP 47-2001). SECTION 3.ESTABLISHMENT: DESIGN AND FACILITIESThese guidelines are supplemental to those set forth in Section 4 of the Recommended International Code of Practice - General Principles of Food Hygiene, (CAC/RCP 1-1969, Rev. 3-1997).3.1P REMISES AND ROOMSIn those areas of the processing establishment where containers are exposed to the external environment (i.e., on the loading dock), especially prior to filling and sealing, specific preventive measures should be incorporated into the facility's design to avoid contamination of the containers used for bottled water.3.2F ACILITIES3.2.1Water supply not intended for bottlingThis section pertains to water for cleaning and disinfection purposes; not to water for bottling. Water intended for bottling should be carried in completely separate lines from water not intended for bottling. These lines should be identified, preferably by different colours. There must be no cross-connections. Water used for cleaning and disinfection, should be potable (the standards of potability should not be less than those contained in the latest edition of the WHO Guidelines for Drinking Water Quality) if there is a chance that it comes into direct or indirect contact with water that is intended for bottling; otherwise it may be non-potable (if used where there is no direct orindirect contact with water for bottling). For storage, the provision in the Recommended International Code of Practice: General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997) apply.SECTION 4.ESTABLISHMENT: CONTROL OF OPERATIONThese guidelines are supplemental to those set forth in Section V of the Recommended International Code of Practice - General Principles of Food Hygiene, (CAC/RCP 1-1969, Rev. 3-1997).Water is an excellent vehicle for carrying substances in soluble, dispersed or emulsified form. Control measures must be taken at all steps of processing to ensure that food safety and suitability are not compromised by hazards or other contaminants during operations.4.1K EY ASPECTS OF HYGIENE CONTROL SYSTEMSWaters, from drinking water systems, intended for bottling should meet all public drinking water standards (i.e., chemical, microbiological, physical, radiological) established by the official authority having jurisdiction. For documentation of an approved source, firms using waters from drinking water systems may use drinking water system testing results showing full compliance with drinking water standards established by the official authority having jurisdiction in accordance with the Guidelines for Drinking Water Quality (WHO).No waters intended for bottling should be accepted by an establishment if it is known to contain pathogens or excessive residues of pesticides or other toxic substances.Water intended for bottling should be such (i.e. microbiologically, chemically, physically, and radiologically), that treatment if necessary (including multiple barrier treatments such as combination of filtration, chemical disinfection, etc.) of that water during processing results in finished bottled drinking water products that are safe and suitable for consumption. Generally, the higher the quality of the water intended for bottling, the less treatment is required to produce safe bottled drinking water products. Surface waters should be tested for safety frequently and treated as necessary.A hazard analysis which takes into consideration pathogens and toxic substances should be undertaken in the overall context of the application of principles such as HACCP to the production of bottled water. This should provide the basis for determining the appropriate combination of control measures to reduce, eliminate or prevent, as necessary, hazards (microbiological, chemical and radiological) for the production of safe bottled water. Waters originating from protected underground supplies are less likely to require treatment than waters originating from surface supplies or unprotected underground supplies.When necessary, treatment of waters intended for bottling, to reduce, remove or prevent growth of pathogens, may include the application of chemical processes (such as chlorination, ozonation, carbonation) and physical agents or processes (such as high heat, ultraviolet radiation, filtration). These treatments can be used singly or in combination as multiple barriers. Treatments vary in their effectiveness against specific organisms. Bottled waters produced with the use of an adequate multiple barrier treatment technique will be less likely to contain pathogens of public health concern.When necessary, treatments to remove or reduce chemical substances may include chemical and particulate (mechanical) filtration such as achieved with surface filters (e.g., pleated membrane filters) or depth filters (e.g., sand or compressed fibre (cartridge) filters), activated carbon filtration, demineralization (deionization, water softening, reverse osmosis, nano-filtration), and aeration. These treatments for chemicals may not adequately reduce or remove microorganismsand, likewise, treatments for microorganisms may not adequately reduce or remove chemicals and particulate matters.All treatments of water intended for bottling should be carried out under controlled conditions to avoid any type of contamination, including the formation of toxic by-products (particularly bromates) and the presence of residues of water treatment chemicals in amounts that raise health concerns in accordance with relevant WHO guidelines.4.2P ACKAGINGThe requirements in the Recommended International Code of Practice – General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997) cover these topics.4.2.1Washing and disinfecting of containersReused containers and where necessary other containers should be washed and disinfected in an appropriate system and positioned within the processing plant so as to minimize post-sanitizing contamination prior to filling and sealing. Disposable containers may be ready for use without prior washing and disinfecting. Determine if this is the case; if not, treat as carefully as reusable containers.4.3F ILLING AND SEALING OF CONTAINERSBottling operations (i.e. filling and sealing of containers) should be conducted in a manner that protects against contamination. Control measures include the use of an enclosed area and a containment enclosed system separate from other operations of the processing plant to protect against contamination. Dust, dirt, microorganisms in the air, and condensation should be controlled and monitored.4.3.1Product containers and closuresReusable containers should not have been used for any purpose that may lead to contamination of the product and should be individually inspected for suitability. New containers should be inspected and, if necessary, cleaned and disinfected.4.3.2Use of closuresClosures are generally supplied in a ready to use state and should be tamper resistant; they are not reusable.SECTION 5.ESTABLISHMENT: MAINTENANCE AND SANITATIONThe requirements in the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997) cover these topics.SECTION 6. ESTABLISHMENT: PERSONAL HYGIENEThe requirements in the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997) cover this topic.SECTION 7.TRANSPORTATION AND STORAGE OF BOTTLED WATER Guidelines that are supplemental to those set forth in Section 8 of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997) are found in the Code of Hygienic Practice for the Transport of Foodstuffs in Bulk and Semi-Packed Food (CAC/RCP 47-2001). For storage, the provisions in the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997) apply.SECTION 8.PRODUCT INFORMATION AND CONSUMER AWARENESSThese requirements are covered in the Recommended International Code of Practice - General Principles of Food Hygiene, (CAC/RCP 1-1969, Rev. 3-1997). See also the text in the Introduction of this document.SECTION 9.TRAININGThe requirements made in the International Recommended Code of Practice - General Principles of Food Hygiene, (CAC/RCP 1-1969, Rev. 3-1997) cover this topic.APPENDIX 1-MICROBIOLOGICAL AND OTHER SPECIFICATIONS Section 5.2.3 Microbiological and Other Specifications of the International Recommended Code of Practice - General Principles of Food Hygiene, (CAC/RCP 1-1969, Rev. 3-1997) applies.The provisions of the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997) apply.Microbiological and additional specifications for bottled drinking waters (other than natural mineral waters) are those of the World Health Organization Guidelines for Drinking Water Quality.。
自然哲学的数学原理作者有哪些作品
自然哲学的数学原理作者作品在自然哲学的领域中，许多学者和哲学家致力于探讨自然世界背后的数学原理，并通过数学方法解释宇宙和自然现象。
以下是一些著名的自然哲学的数学原理作者以及他们的作品：1. 费尔马•《大定理》（The Great Theorem）：费尔马的最著名作品之一，揭示了费尔马小定理；2. 牛顿•《自然哲学的数学原理》（Mathematical Principles of Natural Philosophy）：牛顿的代表作，系统阐述了万有引力定律和牛顿三定律等重要理论；3. 欧拉•《分析引论》（Introductio in analysin infinitorum）：欧拉的著作之一，介绍了微积分和数学分析中的重要概念；•《论周期函数的发展》（Exercitationes analyticae de aequationibus quibus- -cumque infinite producendis）：欧拉通过对周期函数的研究，为数学分析领域做出了巨大贡献；4. 黎曼•《黎曼几何学的基础》（Foundations of Riemannian Geometry）：黎曼为黎曼几何学奠定了基础，对广义相对论和数学物理领域有着重要影响；5. 康托尔•《连续性假说》（Continuum Hypothesis）：康托尔提出的一项重要数学问题，激发了对数学基础理论的讨论和思考；6. 希尔伯特•《数学基础》（Grundlagen der Mathematik）：希尔伯特是20世纪最重要的数学家之一，他的许多贡献集中在数学基础方面。
以上是一些自然哲学的数学原理领域的重要作者及其代表作品，他们的研究不仅推动了数学和自然哲学的发展，也对现代科学理论有着深远的影响。
ThePigeonholePrinciple外文文献
The Pigeonhole PrincipleAmy BystromIn partial fulfillment of the requirements for the Master of Arts in Teaching with a Specialization in the Teaching of Middle Level Mathematicsin the Department of Mathematics.David Fowler, AdvisorJulyThe Pigeonhole PrincipleIn 1834, the mathematician Peter Gustav Dirichlet (1805-1859), developed the idea of what we know today as the Pigeonhole Principle (). It is also commonly called Dirichlet's “box principle” or Dirichlet's “drawer principle” in different parts of the world. The Pigeonhole Principle is a very basic and easy concept to comprehend, yet when applied to higher-level problem solving can very difficult to detect and use (). This powerful Pigeonhole Principle may be presented in a few different ways: 1.) If m pigeons are put into m pigeonholes, there is an empty hole if and only if there's a hole with more than one pigeon, 2.) If n pigeons are put into m pigeonholes where n>m, there's a hole with more than one pigeon, 3.) Let |A| denote the number of elements in a finite set A. For two finite sets A and B, there exists a 1-1 correspondence f: A->B if and only if |A| = |B| (Bogomolny, ).To get a better understanding of how the Pigeonhole Principle is actually used, below are some examples of the application of this useful idea. With each example, however, connections between the pigeons and the pigeonholes will be distinguished to help understand what action needs to be done with each problem. The first couple of examples will be basic problems followed by more challenging and higher-level problems.The first problem is stated as such: The maximum number of hairs that can grow on a human head is 500,000. Show that in a city of 7,500,000 residents, there must be at least 15 people with the same number of hairs on their heads.Now, to begin solving this problem, think of it as the 7,500,000 residents as pigeons and the 500,000 hairs as the pigeonholes. When dividing the number of residents(pigeons) by the number of hairs (pigeonholes), the number of people with the same number of hairs on their heads, which in this case is 15, would be the result. Another way to explain the solution to this problem is by setting up 500,001 pigeonholes labeled by integers 0-500,000, and placing the residents of New York into holes labeled by the number of hairs on their heads. Since 7,500,000 > 14 x 500,001 + 1 one can conclude by the Pigeonhole Principle that there is a pigeonhole with at least 14 + 1 pigeons or there are at lease 15 residents of New York with the same number of hairs.Another example that uses the Pigeonhole Principle is the following: if a map of Nebraska is divided into regions and colored with two colors, there must be two points with the same color exactly one mile apart.To begin this problem, form an equilateral triangle on the map where each line segment or side is of equal distance of each other (say one mile apart). In this particular problem, visualize each of the three vertices as pigeons and the two colors as pigeonholes. This is the same as saying that there are at least two pigeons in one pigeonhole). If each of the three vertices were colored one of the two colors, one could conclude that at least two of the vertices will be of the same color exactly one mile apart.As we move into the more higher-leveled problem solving, the pigeons and pigeonholes will be a little harder to detect. These next problems may seem as if they have nothing in common with the previous two problems, but the amazing thing is thatthey do! The next example states: given n integers, either one of the integers is a multiple of n, or some of the integers add up to a multiple of n.Begin this problem by labeling the n integers by a1, a2, a3,..,a n. These represent individual integers. Next, define S i to be the sum of the first i integers in our list: S1= a1; S2= a1 + a2 ; S3= a1 + a2 + a3…; S n=a1 + a2 + a3 +… + a n.Just from the information given, if one of the values S1, S2, … , S n is a multiple of n, we can be done with the problem. However, what if none of the numbers S1, S2, … , S n is a multiple of n?If this is true, then all possible remainders when dividing these numbers by n are 1, 2, 3, …, n -1. This is where the pigeons and pigeonhole comes into play. The n sums are the pigeons and the n-1 possible remainders are the pigeonholes. If this is the case, within the numbers S1, S2, … , S n, there are two numbers, one could call them S p and S p+b, that give the same remainders when divided by n. The problem is complete because S p+b- S p is a multiple of n and because S p+b- S p = a p+1 + a p+2 + a p+3 +…+ a p+b.This next problem is easier to explain by looking at visuals. Again, it is a more complex problem to solve, but within it still holds the Pigeonhole Principle. The problem states, given a real number r, prove that among the first 99 multiples of r there is at least one that differs from an integer by not more than 1/100.To began this problem take a basic number line and roll it into a circle with a circumference of one. We visualize traveling from 0 to 1 as one trip around the circle, from 1 to 2 as another, and so on for all positive integers, ie. traveling between anytwo integers is one lap around the circle.0 1Now, divide the circle into 100 arcs of equal lengths.99 0 1100 100Since any real number lies between two integers, every real must have a spot on the circle, and so must land in one of the arcs. If at least one multiple kr, where 1 < k < 99, lies on one of the arcs (from 99/100-0 or 0-1/100), then the problem is automatically done since the real number kr differs from an integer by no more than 1/100.What if none of the multiples kr, r = 1, 2, …, 99, lies on the two arcs above? This is where the pigeons and pigeonholes come into play. The 99 multiples of r (r, 2r, …, 99r) are the pigeons, in 100 – 2 = 98 pigeonholes. This number comes from the remaining 98 arcs after excluding the arcs from 99/100 to 0 and 0 to 1/100. So, by the Pigeonhole Principle, at least two of the multiples, say kr and pr, where k > p, lie on the same arc of length 1/100. This indicates that kr – pr = (k – p) r is one of the given 99 multiples and that kr – pr lies on one of the arcs of (99/100 – 0 or 0 -1/100).The next problem can be completed in a couple of different ways. Below is a visual for this particular one because it allows for students to actually see the Pigeonhole5Principle for themselves. 41 rooks are placed on a 10 x 10 chessboard. Show that you can choose 5 that do not attack each other.To begin this problem, let’s first determine the pigeons and pigeonholes. In this case, the rooks are the pigeons and the ten rows are the pigeonholes. Next, a 10 x 10 chessboard was created to allow readers to visualize this problem. The 41 rooks were then placed on ten rows on the board.Since there are 41 rooks in 10 rows, some row contains at least 5 rooks. Label this row A,and then disregard row A in the following steps.The remaining 9 rows have at least 41 - 10 = 31 rooks. The Pigeonhole principle implies the existence of a row with at least 4 rooks. Label one of these rows B and remove it from the following steps.There is now at least 3 rooks in one of the remaining 8 rows, call it row C. Again, as before, discard row C, leaving at least 41-2x10 = 21 rooks.Now, there is a row among the remaining 7 rows with at least 2 rooks, and label it as row D. Again, as before, discard row D, leaving at least 41-3x10 = 11 rooks.There is now at least 1 rook in the remaining 6 rows, and consider one of these as row E. Again, as before, discard row E, leaving at least 41-4x10 = 1 rook.Now, let R E be any rook in row E. Since rows D, C, B, and A contain more than 1 rook, there is a rook R D in a column different from that of R E so that the two do not threaten each other.Since there are at least three rooks in row C, there is a rook R C in a column different fromthat of R E and R D so that the three do not threaten each other.6There is a rook R B in a column different from that of R E , R D , and R C so that the four do not threaten each other.There is a rook R A in a column different from that of R E , R D , R C , and R B so that the fivedo not threaten each other.Therefore, there are five rooks that are placed on the 10 x 10 board that do not threaten each other.7。
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PRINCIPLES FOR THE RISK ANALYSIS OF FOODS DERIVED FROM MODERN BIOTECHNOLOGY (CAC/GL 44-2003)SECTION 1 - INTRODUCTION1. For many foods, the level of food safety generally accepted by the society reflects the history of their safe consumption by humans. It is recognised that in many cases the knowledge required to manage the risks associated with foods has been acquired in the course of their long history of use. Foods are generally considered safe, provided that care is taken during development, primary production, processing, storage, handling and preparation.2. The hazards associated with foods are subjected to the risk analysis process of the Codex Alimentarius Commission to assess potential risks and, if necessary, to develop approaches to manage these risks. The conduct of risk analysis is guided by general decisions of the Codex AlimentariusCommission[1] as well as the Codex Working Principles for Risk Analysis[2].3. While risk analysis has been used over a long period of time to address chemical hazards(e.g. residues of pesticides, contaminants, food additives and processing aids), and it is being increasingly used to address microbiological hazards and nutritional factors, the principles were not elaborated specifically for whole foods.4. The risk analysis approach can, in general terms, be applied to foods including foods derived from modern biotechnology. However, it is recognised that this approach must be modified when applied to a whole food rather than to a discrete hazard that may be present in food.5. The principles presented in this document should be read in conjunction with the Codex Working Principles for Risk Analysis to which these principles are supplemental.6. Where appropriate, the results of a risk assessment undertaken by other regulatory authorities may be used to assist in the risk analysis and avoid duplication of work.SECTION 2 - SCOPE AND DEFINITIONS7. The purpose of these Principles is to provide a framework for undertaking risk analysis on the safety and nutritional aspects of foods derived from modern biotechnology. This document does not address environmental, ethical, moral and socio-economic aspects of the research, development, production and marketing of these foods[3].8. The definitions below apply to these Principles:"Modern Biotechnology" means the application of:i) In vitro nucleic acid techniques, including recombinant deoxyribonucleic acid (DNA) and direct injection of nucleic acid into cells or organelles, orii) Fusion of cells beyond the taxonomic family,that overcome natural physiological reproductive or recombinant barriers and that are not techniques used in traditional breeding and selection[4]."Conventional Counterpart"means a related organism/variety, its components and/or products for which there is experience of establishing safety based on common use as food.[5]SECTION 3 - PRINCIPLES9. The risk analysis process for foods derived from modern biotechnology should be consistent with the Codex Working Principles for Risk Analysis.RISK ASSESSMENT10. Risk assessment includes a safety assessment, which is designed to identify whether a hazard, nutritional or other safety concern is present, and if present, to gather information on its nature and severity. The safety assessment should include a comparison between the food derived from modern biotechnology and its conventional counterpart focusing on determination of similarities and differences. If a new or altered hazard, nutritional or other safety concern is identified by the safety assessment, the risk associated with it should be characterized to determine its relevance to human health.11. A safety assessment is characterized by an assessment of a whole food or a component thereof relative to the appropriate conventional counterpart:A) taking into account both intended and unintended effects;B) identifying new or altered hazards;C) identifying changes, relevant to human health, in key nutrients.12. A pre-market safety assessment should be undertaken following a structured and integrated approach and be performed on a case-by-case basis. The data and information, based on sound science, obtained using appropriate methods and analysed using appropriate statistical techniques, should be of a quality and, as appropriate, of quantity that would withstand scientific peer review.13. Risk assessment should apply to all relevant aspects of foods derived from modern biotechnology. The risk assessment approach for these foods is based on a consideration of science-based multidisciplinary data and information taking into account the factors mentioned in the accompanying Guidelines[6].14. Scientific data for risk assessment are generally obtained from a variety of sources, such as the developer of the product, scientific literature, general technical information, independent scientists, regulatory agencies, international bodies and other interested parties. Data should be assessed using appropriate science-based risk assessment methods.15. Risk assessment should take into account all available scientific data and information derived from different testing procedures, provided that the procedures are scientifically sound and the parameters being measured are comparable.RISK MANAGEMENT16. Risk management measures for foods derived from modern biotechnology should be proportional to the risk, based on the outcome of the risk assessment and, where relevant, taking into account other legitimate factors in accordance with the general decisions of the Codex AlimentariusCommission[7] as well as the Codex Working Principles for Risk Analysis.17. It should be recognised that different risk management measures may be capable of achieving the same level of protection with regard to the management of risks associated with safety and nutritional impacts on human health, and therefore would be equivalent.18. Risk managers should take into account the uncertainties identified in the risk assessment and implement appropriate measures to manage these uncertainties.19. Risk management measures may include, as appropriate, food labelling[8]conditions for marketing approvals and post-market monitoring.20. Post-market monitoring may be an appropriate risk management measure in specific circumstances. Its need and utility should be considered, on a case-by-case basis, during risk assessment and its practicability should be considered during risk management. Post-market monitoring may be undertaken for the purpose of:A) verifying conclusions about the absence or the possible occurrence, impact and significance of potential consumer health effects; andB) monitoring changes in nutrient intake levels, associated with the introduction of foods likely to significantly alter nutritional status, to determine their human health impact.21. Specific tools may be needed to facilitate the implementation and enforcement of risk management measures. These may include appropriate analytical methods; reference materials; and, the tracing of products[9]for the purpose of facilitating withdrawal from the market when a risk to human health has been identified or to support post-market monitoring in circumstances as indicated in paragraph 20.RISK COMMUNICATION22. Effective risk communication is essential at all phases of risk assessment and risk management. It is an interactive process involving all interested parties, including government, industry, academia, media and consumers.23. Risk communication should include transparent safety assessment and risk management decision-making processes. These processes should be fully documented at all stages and open to public scrutiny, whilst respecting legitimate concerns to safeguard the confidentiality of commercial and industrial information. In particular, reports prepared on the safety assessments and other aspects of the decision-making process should be made available to all interested parties.24. Effective risk communication should include responsive consultation processes. Consultation processes should be interactive. The views of all interested parties should be sought and relevant food safety and nutritional issues that are raised during consultation should be addressed during the risk analysis process.CONSISTENCY25. A consistent approach should be adopted to characterise and manage safety and nutritional risks associated with foods derived from modern biotechnology. Unjustified differences in the level of risks presented to consumers between these foods and similar conventional foods should be avoided.26. A transparent and well-defined regulatory framework should be provided in characterising and managing the risks associated with foods derived from modern biotechnology. This should include consistency of data requirements, assessment frameworks, the acceptable level of risk, communication and consultation mechanisms and timely decision processes.CAPACITY BUILDING AND INFORMATION EXCHANGE27. Efforts should be made to improve the capability of regulatory authorities, particularly those of developing countries, to assess, manage and communicate risks, including enforcement, associated with foods derived from modern biotechnology or to interpret assessments undertaken by other authorities or recognised expert bodies, including access to analytical technology. In addition capacity building for developing countries either through bilateral arrangements or with assistance of international organizations should be directed toward effective application of these principles[10].28. Regulatory authorities, international organisations and expert bodies and industry should facilitate through appropriate contact points including but not limited to Codex Contact Points and other appropriate means, the exchange of information including the information on analytical methods.REVIEW PROCESSES29. Risk analysis methodology and its application should be consistent with new scientific knowledge and other information relevant to risk analysis.30. Recognizing the rapid pace of development in the field of biotechnology, the approach to safety assessments of foods derived from modern biotechnology should be reviewed when necessary to ensure that emerging scientific information is incorporated into the risk analysis. When new scientific information relevant to a risk assessment becomes available the assessment should be reviewed to incorporate that information and, if necessary, risk management measures adapted accordingly.[1] These decisions include the Statements of principle concerning the role of science in the Codex decision-making process and the extent to which other factors are taken into account and the Statements of principle relating to the role of food safety risk assessment (Codex Alimentarius Commission Procedural Manual; Thirteenth edition).[2]"Working Principles for Risk Analysis for Application in the Framework of the Codex Alimentarius"(adopted by the 26th Session of the Codex Alimentarius Commission, 2003; Codex Alimentarius Commission Procedural Manual; Thirteenth edition)[3] This document does not address animal feed and animals fed such feed except insofar as these animals have been developed by using modern biotechnology.[4]This definition is taken from the Cartagena Biosafety Protocol under the Convention on Biological Diversity.[5] It is recognized that for the foreseeable future, foods derived from modern biotechnology will not be used as conventional counterparts.[6] Reference is made to the Guideline for the Conduct of Food Safety Assessment of Foods Derived from Recombinant-DNA Plants (CAC/GL 45-2003) and the Guideline for the Conduct of Food Safety Assessment of Foods Produced using Recombinant-DNA Microorganisms (CAC/GL 46-2003).[7] See footnote 1.[8] Reference is made to the CCFL in relation to the Proposed Draft Guidelines for the Labelling of Foods and Food Ingredients obtained through certain techniques of genetic modification/genetic engineering at Step 3 of the Codex Elaboration Procedure.[9]It is recognised that there are other applications of product tracing. These applications should be consistent with the provisions of the SPS and TBT Agreements. The application of product tracing to the areas covered by both Agreements is under consideration within Codex on the basis of decisions of 49th Session of Executive Committee.[10] Reference is made to technical assistance of provisions in Article 9 of the SPS Agreement and Article 11 of the TBT Agreement.。