中国食品法规的英文介绍(1)-文档资料
食品安全管理制度英语
IntroductionThe implementation of a robust Food Safety Management System (FSMS) is essential for any organization involved in the food industry. This system ensures that food products are safe for consumption, meeting both regulatory requirements and consumer expectations. This documentoutlines the key components of our Food Safety Management System, detailing our commitment to food safety, procedures, and continuous improvement.1. Policy and Objectives1.1 Policy StatementOur organization is committed to providing safe and high-quality food products to our customers. We recognize the importance of food safetyand are dedicated to upholding the highest standards of hygiene, quality, and compliance with all relevant food safety regulations.1.2 Objectives- To prevent foodborne illnesses and ensure the safety of all food products.- To comply with all applicable food safety regulations and standards.- To maintain a safe and hygienic working environment.- To continuously improve our food safety practices and performance.2. Management Responsibility2.1 Management CommitmentSenior management is fully committed to the implementation and maintenance of the Food Safety Management System. This commitment is reflected in the allocation of resources, the establishment of clear responsibilities, and the provision of training and support to all employees.2.2 Responsibility and Authority- The Food Safety Manager is responsible for the overall implementation and maintenance of the FSMS.- All employees are responsible for understanding and adhering to the food safety policies, procedures, and standards.- Each employee has the authority to report any food safety concerns or non-conformities.3. Resources3.1 Human ResourcesOur organization employs skilled and trained personnel who are knowledgeable about food safety practices. Regular training sessions are conducted to ensure that employees are up-to-date with the latest food safety standards and regulations.3.2 Physical ResourcesWe maintain clean and well-maintained facilities that are designed to prevent cross-contamination and ensure the safety of food products. This includes appropriate storage, preparation, and handling equipment.3.3 Financial ResourcesSufficient financial resources are allocated to implement, maintain, and improve the Food Safety Management System. This includes costs associated with training, equipment, and certification.4. System Development and Implementation4.1 HACCP SystemOur FSMS is based on the Hazard Analysis and Critical Control Points (HACCP) principles, which involve identifying, assessing, andcontrolling food safety hazards. The HACCP plan is regularly reviewed and updated to ensure its effectiveness.4.2 Document ControlAll food safety-related documents, including procedures, records, and training materials, are controlled and maintained in a centralized document management system. This ensures that all information is accessible and up-to-date.5. Control Procedures5.1 Raw Material Control- All raw materials are sourced from reliable suppliers who meet our quality standards.- Raw materials are inspected upon arrival and during storage to ensure their quality and safety.5.2 Process Control- Production processes are monitored to ensure that they meet food safety standards.- Critical control points are identified and controlled to prevent contamination and ensure product safety.5.3 Cleaning and Sanitizing- Regular cleaning and sanitizing schedules are established and followed to maintain a hygienic environment.- Cleaning and sanitizing procedures are documented and reviewed regularly.5.4 Product Handling and Storage- Products are handled with care to prevent damage and contamination.- Appropriate storage conditions are maintained to ensure productquality and safety.6. Monitoring and Measurement6.1 Internal AuditsRegular internal audits are conducted to assess the effectiveness of the Food Safety Management System. Audit findings are documented and corrective actions are implemented as necessary.6.2 Supplier AuditsSuppliers are audited to ensure their compliance with food safety standards. Audit reports are reviewed and used to evaluate supplier performance.6.3 Customer ComplaintsAll customer complaints are logged, investigated, and addressed promptly. Lessons learned from customer complaints are used to improve our food safety practices.7. Continuous Improvement7.1 Corrective ActionsAny non-conformities identified during audits, inspections, or customer complaints are addressed through corrective actions. Corrective actions are documented and reviewed to prevent recurrence.7.2 Preventive ActionsPreventive actions are implemented to identify and address potentialfood safety hazards before they cause harm. Preventive actions are based on risk assessments and are reviewed regularly.ConclusionOur Food Safety Management System is a comprehensive approach toensuring the safety and quality of our food products. By adhering tothis system, we demonstrate our commitment to protecting public health and maintaining the trust of our customers. We are continuously working to improve our food safety practices and are committed to upholding the highest standards in the industry.。
食品经营安全管理制度英文
食品经营安全管理制度英文1. IntroductionFood safety is a matter of great concern for both consumers and food business operators. Consumers are becoming increasingly concerned about the safety and quality of the food they purchase, and food businesses are under immense pressure to ensure that the products they sell are safe and comply with relevant regulations and standards. To address these concerns, it is essential for food businesses to implement a robust food safety management system to manage and control the risks associated with the production, handling, and sale of food products.2. Principles of Food Safety ManagementThe management of food safety in a food business involves several key principles that must be adhered to in order to ensure the production of safe and high-quality food products. These principles include:- Hazard Analysis and Critical Control Points (HACCP): This is a systematic approach to identifying, evaluating, and controlling the hazards that may pose a risk to the safety of food products. HACCP is a preventive system that focuses on identifying critical control points in the production process and implementing measures to control the identified hazards.- Good Manufacturing Practices (GMP): GMP are a set of guidelines and procedures that govern the production, handling, and storage of food products to ensure that they are safe and of high quality. GMP cover a wide range of areas, including personnel hygiene, facility design and maintenance, equipment and utensil sanitation, and product labeling and packaging.- Traceability: Traceability is the ability to track the movement of food products through the supply chain, from production to consumption. This is essential for identifying the source of a food safety issue and implementing a recall if necessary.- Compliance with Regulations and Standards: Food businesses must comply with relevant regulations and standards governing food safety, such as the Food Safety Modernization Act (FSMA) in the United States and the European Union's General Food Law.- Continuous Improvement: Food safety management is an ongoing process that requires constant monitoring, evaluation, and improvement. Food businesses must continuously review and update their food safety management system to adapt to changes in the industry and new knowledge about food safety risks.3. Components of Food Safety Management SystemA comprehensive food safety management system should include the following components:- Food Safety Policy: The food business should have a written food safety policy that outlines its commitment to producing safe and high-quality food products. The policy should be communicated to all employees and stakeholders, and regularly reviewed and updated.- Food Safety Team: A dedicated food safety team, led by a designated food safety manager, should be responsible for implementing and managing the food safety management system. The team should be trained in food safety principles and have the authority to make decisions regarding food safety.- Hazard Analysis and Critical Control Points (HACCP) Plan: The food business should develop and implement a HACCP plan that identifies the hazards associated with its products and processes, determines critical control points, and establishes control measures to manage the identified hazards.- Good Manufacturing Practices (GMP) Procedures: The food business should have written procedures for GMP covering all aspects of production, handling, and storage of food products. These procedures should be regularly reviewed and updated to reflect changes in processes or regulations.- Product Testing and Monitoring: The food business should establish a program for testing and monitoring the safety and quality of its products. This may include regular microbiological and chemical testing, environmental monitoring, and sensory analysis.- Supplier Management: The food business should establish and implement a supplier management program to ensure that its suppliers meet the same high standards for food safety. This may include supplier audits, supplier approval processes, and regular supplier monitoring.- Training and Education: All employees involved in the production, handling, and sale of food products should receive regular training on food safety principles, procedures, and best practices. This training should be documented and regularly reviewed to ensure its effectiveness.- Incident Management and Recall Procedures: The food business should have written procedures for managing food safety incidents and implementing product recalls if necessary. These procedures should be regularly reviewed and tested to ensure their effectiveness.4. Implementation of Food Safety Management SystemThe successful implementation of a food safety management system requires the commitment and involvement of the entire organization. The following steps can help ensure the successful implementation of a robust food safety management system:- Leadership Commitment: The top management of the food business should demonstrate a strong commitment to food safety by allocating the necessary resources, setting clearobjectives, and providing visible support for the implementation of the food safety management system.- Employee Involvement: All employees should be involved in the implementation of the food safety management system through training, education, and participation in food safety activities. Employees should be encouraged to report food safety concerns and be provided with the necessary means to do so.- Communication and Training: Effective communication is essential for the successful implementation of a food safety management system. The food business should ensure that all employees are aware of the food safety policy, procedures, and their roles and responsibilities in ensuring food safety.- Documentation and Records: The food business should maintain all necessary documentation and records to demonstrate compliance with the food safety management system. This may include records of training, product testing, supplier approvals, and incident management.- Monitoring and Review: The food business should regularly monitor and review the effectiveness of its food safety management system through internal audits, management reviews, and performance indicators. Any deficiencies or opportunities for improvement should be promptly addressed.- Continuous Improvement: The food business should be committed to continuously improving its food safety management system through the identification and implementation of corrective and preventive actions, and the adoption of new best practices and technologies.5. ConclusionIn conclusion, the implementation of a robust food safety management system is essential for ensuring the safety and quality of food products. By adhering to the key principles of food safety management and implementing the necessary components, food businesses can mitigate the risks associated with food production and ensure consumer confidence in their products. The successful implementation of a food safety management system requires the commitment and involvement of the entire organization and a continuous dedication to monitoring, reviewing, and improving food safety practices.。
2023年最新版食品安全管理法规和其他应达要求清单英文版
2023年最新版食品安全管理法规和其他应达要求清单英文版2023 Latest Version of Food Safety Regulations and Compliance ChecklistIn the ever-changing landscape of food safety regulations, it is crucial for businesses in the food industry to stay updated with the latest requirements to ensure the safety and quality of their products. The 2023 edition of food safety regulations encompasses a wide range of guidelines and standards that must be adhered to by all food businesses.Key Points of the 2023 Food Safety Regulations:1. Food Safety Modernization Act (FSMA): The FSMA continues to be a cornerstone of food safety regulations, focusing on preventive measures to ensure the safety of the food supply chain.2. Hazard Analysis and Critical Control Points (HACCP): The HACCP system remains a fundamental requirement for food businesses to identify and control potential hazards in their operations.3. Good Manufacturing Practices (GMP): Compliance with GMP standards is essential to maintain the quality and safety of food products throughout the production process.4. Allergen Management: Proper allergen management is crucial to prevent cross-contamination and ensure the safety of consumers with food allergies.5. Food Labeling Requirements: Accurate and clear labeling of food products is essential to provide consumers with the necessary information about ingredients, allergens, and nutritional content.Compliance Checklist for Food Businesses:1. Conduct Regular Training:Ensure that all staff members receive appropriate training on food safety protocols, including hygiene practices, allergen management, and proper handling of food products.2. Implement HACCP System:Develop and implement a HACCP plan tailored to the specific operations of your food business to identify and control potential hazards at critical points in the production process.3. Maintain Good Manufacturing Practices:Adhere to GMP standards to ensure the cleanliness, sanitation, and safety of facilities, equipment, and processes involved in food production.4. Monitor and Control Allergens:Establish procedures to prevent cross-contact and contamination of allergens in food products, including segregation of ingredients, proper labeling, and staff training.5. Ensure Compliance with Labeling Requirements:Review and update food labels regularly to comply with the latest regulations on ingredient listing, allergen declaration, nutrition facts, and other mandatory information.6. Conduct Regular Audits and Inspections:Schedule routine audits and inspections of your food business to identify areas of non-compliance and implement corrective actions to address any deficiencies.7. Stay Informed on Regulatory Updates:Keep abreast of the latest developments in food safety regulations and industry best practices to ensure ongoing compliance with changing requirements.By following these guidelines and maintaining a proactive approach to food safety, food businesses can uphold the highest standards of quality and protect the well-being of consumers in the dynamic landscape of the food industry.。
食品标签法规英文版
b. "The date of minimum durability up to..."where the day is indicated; "The use-by date up to..." where the day is indicated.
--The content of original fruit juice used in the manufacture of fruit wine (including wine) shall be declared on the label. For example, “apple wine (50%)”means that there are fifty percent of original apple juices used for the manufacture of the apple wine.
--When declaring ethanol content, the word“ethanol content”shall be used as the title.
--The way of declaring the alcohol content may be as the following: for beer, %(m/m) or %(V/V) by conversion formula; for the other alcoholic beverage, %(V/V).
《中华人民共和国食品卫生法》(英文版)
《中华人民共和国食品卫生法》(英文版)Order of the President of the People’s Republic of ChinaNo. 59The Food Hygiene Law of the People’s Republic of China, Adopted at the 16th Meeting of the Standing Committee of the Eighth National People's Congress on October 30, 1995, promulgated by Order No. 59 of the President of the People's Republic of China on October 30, 1995, is hereby promulgated and shall enter into force as of the date of promulgation.Jiang ZeminPresident of the People’s Repu blic of ChinaOctober 30,1995Food Hygiene Law of the People’s Republic of China(Adopted at the 16th Meeting of the Standing Committee of the Eighth National People's Congress on October 30, 1995, promulgated by Order No. 59 of the President of the People's Republic of China on October 30, 1995, and effective as of the date of promulgation)ContentsChapter IGeneral ProvisionsChapter IIFood HygieneChapter IIIHygiene of Food AdditivesChapter IVHygiene of Containers, Packagings, Utensils and Equipment Used for Food Hygiene ControlChapter VFormulation of Food Hygiene Standards and Regulations for Food Hygiene ControlChapter VIFood Hygiene ControlChapter VIIFood Hygiene SupervisionChapter VIIILegal ResponsibilityChapter IXSupplementary ProvisionsChapter IGeneral ProvisionsArticle 1 This Law is enacted for the purpose of ensuring food hygiene, preventing food contamination and harmful substances from injuring human health, safeguarding the health of the people and improving their physical fitness.Article 2 The State institutes a system of food hygiene supervision.Article 3 The administrative department of public health under the State Council shall be in charge of supervision and control of food hygiene throughout the country.Other relevant departments under the State Council shall, within the scope of their respective functions and duties, be responsible for control of food hygiene.Article 4 Whoever engages in food production or marketing within the territory of the People's Republic of China must observe this Law.This Law applies to all foods and food additives as well as containers, packagings , utensils and equipment used for food, detergents and disinfectants; it also applies to the premises, facilities and environment associated with food production or marketing.Article 5 The State encourages and protects the social supervision exercised by public organizations and individuals over food hygiene.Any person shall have the right to inform the authorities and lodge a complaint about any violation of this Law.Chapter IIFood HygieneArticle 6 Food shall be nontoxic and harmless, conform to proper nutritive requirements and have appropriate sensory properties such as colour, fragrance and taste.Article 7 Principal and supplementary foods intended specially for infants and preschool children shall conform to the nutritive and hygienic standards promulgated by the administrative department of public health under the State Council.Article 8 In the process of food production or marketing, the requirements for hygiene stated below shall be conformed to:(1) The environment inside and outside any food production or marketing establishment shall be kept clean and tidy; measures shall be taken to eliminate flies, rodents, cockroaches and other harmful insects and to remove conditions for their propagation; and a prescribed distance shall be kept from any toxic or harmful site;(2) An enterprise engaged in food production or marketing shall have workshops or other premises for the preparation of raw materials and for processing, packing and storage that are commensurate with the varieties and quantities of the products handled;(3) Appropriate facilities shall be made available for disinfectants, changing clothes, toilet, natural and artificial light, ventilation, prevention of spoilage, protection against dust, elimination of flies and rodents, washing of equipment, sewage discharge and the containment of garbage and other wastes;(4) The layout of installations and the application of technological processes shall be rational in order to prevent contamination between foods to be processed and ready-to-eat foods, and between raw materials and finished products; food must not be placed in contact with any toxic substance or filth;(5) Tableware, kitchenware and containers for ready-to-eat foods must be cleaned and disinfected prior to use; cooking utensils and other utensils must be washed after use and kept clean;(6) Any containers, packagings, utensils and equipment used for the storage, transportation, loading and unloading of food as well as the conditions under which these operations are carried out must be safe, harmless and kept clean in order to prevent food contamination;(7) Ready-to-eat foods shall be kept in small packets or in nontoxic, clean packaging materials;(8) All persons involved in food production or marketing shall maintain a constant standard of personal hygiene, taking care to wash their hands thoroughly and wear clean work clothes and headgear while preparing or selling food; also, proper utensils must be used when selling ready-to-eat foods;(9) Any water used must conform to the national hygiene standards for drinking-water in urban and rural areas;(10) The detergents and disinfectants used shall be safe and harmless to human health.The hygienic requirements for food production or marketing undertaken by food vendors and persons engaged in the food business in urban and rural markets shall be formulated specifically according to this Law by the standing committees of the people's congresses in the provinces, autonomous regions, or municipalities directly under the Central Government.Article 9 The production and marketing of foods in the following categories shall be prohibited:(1) foods that can be injurious to human health because they are putrid or deteriorated, spoiled by rancid oil or fat, moldy, infested with insects or worms, contaminated, contain foreign matter or manifest other abnormalities in sensory properties;(2) foods that contain or are contaminated by toxic or deleterious substances and can thus be injurious to human health;(3) foods that contain pathogenic parasites, microorganisms or an amount of microbial toxin exceeding the tolerance prescribed by the State;(4) meat and meat products that have not been inspected by the veterinary health service or have failed to pass such inspection;(5) poultry, livestock, game and aquatic animals that have died from disease, poisoning or some unknown cause, as well as products made from them;(6) foods contaminated by use of filthy or seriously damaged containers or packages, or filthy means of conveyance;(7) foods that impair nutrition or health because they are adulterated or misbranded;(8) foods processed with non-food raw materials; foods mixed with non-food chemical substances, or non-food stuffs used as food;(9) foods that has expired the date for guaranteed quality;(10) foods of which the sale has been specifically prohibited, for the prevention of diseases or other special reasons, by the administrative department of public health under the State Council or by the people's governments of the provinces, autonomous regions, or municipalities directly under the Central Government;(11) foods that contain additives not approved for use by the administrative department of public health under the State Council or residues of pesticides exceeding the tolerance prescribed by the State;(12) other foods that do not conform to the standards and requirements for food hygiene.Article 10 Food must not contain medicinal substances, with the exception of those materials that have traditionally served as both food and medicaments and are used as raw materials, condiments or nutrition fortifiers.Chapter IIIHygiene of Food AdditivesArticle 11 The production, marketing and use of food additives must conform to the hygiene standards for useof food additives and the hygiene control regulations; the food additives that do not conform to the hygiene standards and the hygiene control regulations may not be marketed and used.Chapter IVHygiene of Containers, Packagings, Utensils and Equipment Used for FoodArticle 12 Containers, packagings, utensils and equipment used for food mustconform to the hygiene standards and the hygiene control regulations.Article 13 The raw materials for making containers, packagings, utensils and equipment used for food must meet hygiene requirements. The finished products should be easy to clean and disinfect.Chapter VFormulation of Food Hygiene Standards and Regulations for Food Hygiene ControlArticle 14 The administrative department of public health under the State Council shall formulate or approve and promulgate the national hygiene standards, hygiene control regulations and inspection procedures for food, food additives, the containers, packagings, utensils and equipment used for food, the detergents and disinfectants used for washing food or utensils and equipment used for food, and the tolerances for contaminants and radioactive substances in food.Article 15 If the State has not formulated hygiene standards for a certain food, the people's governments of the provinces, autonomous regions, or municipalities directly under the Central Government may establish local hygiene standards for that food and report them to the administrative department of public health under the State Council and the competent standardization administration department under the State Council for the record.Article 16 Norms of significance to the science of health to be included in the national quality standards for food additives must be examined and approved by the administrative department of public health under the State Council.Appraisals on the safety for use of agricultural chemicals, such as pesticides and chemical fertilizers, shall be examined and approved by the administrative department of public health under the State Council.Veterinary hygiene inspection procedures for slaughtered livestock and poultry shall be formulated jointly by the relevant administrative departments under the State Council and the administrative department of public health under the State Council.Chapter VIFood Hygiene ControlArticle 17 The departments in charge of control of food production or marketing of the people's governments at various levels shall strengthen control of food hygiene and oversee the implementation of this Law.The people's governments at various levels shall encourage and support efforts to improve food processing technology so as to promote the improvement of hygienic quality of food.Article 18 Enterprises engaged in food production or marketing shall improve their own system for food hygiene control, appoint full-time or part-time workers to control food hygiene and strengthen inspection of the foods they produce or market.Article 19 The selection of sites and the designs for construction, extension or renovation projects of enterprises engaged in food production or marketing shall meet hygiene requirements, and the administrative department of public health must participate in the examination of those designs and in the inspection and acceptance of finished projects.Article 20 Before starting production of new varieties of food or food additives with new resources, theenterprises engaged in their production or marketing must submit the data required for evaluation of the hygiene and nutrition of such products; before starting production of new varieties of containers, packagings, utensils or equipment used for foods, with new raw or processed materials, the enterprises engaged in their production or marketing must submit the data required for evaluation of the hygiene of such products. Before the new varieties mentioned above are put into production, it shall also be necessary to provide samples of the varieties and the matter shall be reported for examination and approval in accordance with the specified procedures for examining and approving food hygiene standards.Article 21 Any standardized packaged food or food additive must, according to the requirements for different products, have the name of the product, the place of manufacture, the name of the factory, the date of manufacture, the batch number (or code number), the specifications, the formula or principal ingredients, the date of expiration for guaranteed quality, the method of consumption or use, and other such information indicated in the label of the package or the product description. The product description for any food or food additive shall not contain exaggerated or false advertising.The label of the food package must be clearly printed and easy to read. Foods sold on domestic markets must have labels in the Chinese language.Article 22 With regard to the food indicated to have specific health functions, the products and its description must be submitted to the administrative department of public health under the State Council for examination and approval; its hygiene standards and the measures for control of its production and marketing shall be formulated by the administrative department of public health under the State Council.Article 23 The food indicated to have specific health functions may not be harmful for human health; the content of the product description shall be true, and the functions and ingredients of the product shall be identical with the information given in the product description and there shall be no false information.Article 24 Food, food additives and containers, packagings and other utensils used specially for food may be dispatched from factory or sold only after their producers have carried out inspection and found them to be up to the standards according to the hygiene standards and the hygiene control regulations.Article 25 Whenever producers or marketers of food procure supplies, they shall, in accordance with the relevant State regulations, request inspection certificates or laboratory test reports and the supplier must provide these. The scopes and types of food that requires certificates shall be specified by the administrative department of public health of the people's governments of the provinces, autonomous regions, or municipalities directly under the Central Government.Article 26 All persons engaged in food production or marketing must undergo an annual medical examination; persons newly employed or serving temporarily in this field must also undergo a medical examination and may not start work until they have obtained health certificates.No persons suffering from dysentery, typhoid, viral hepatitis or other infectious diseases of the digestive tract (including pathogen carriers), active tuberculosis, suppurative or exudative dermatosis or any other disease incompatible with food hygiene, may be engaged in any work involving contact with ready-to-eat foods.Article 27 Enterprises engaged in food production or marketing as well as food vendors must obtain a hygiene licence issued by the administrative department of public health before they shall be permitted to apply for registration with the administrative departments of industry and commerce. No person who has not obtained a hygiene licence may engage in food production or marketing.Food producers or marketers may not forge, alter or lend the hygiene licence.The measures for the issuance and control of hygiene licence shall be worked out by the administrative departments of public health of the people's governments of the provinces, autonomous regions, or municipalities directly under the Central Government.Article 28 Persons who run a food market of any type shall be responsible for the food hygiene control of the market, set up necessary public sanitary facilities in the market and maintain a good sanitary environment.Article 29 The administrative departments of industry and commerce shall be responsible for the control of food hygiene on urban and rural markets; the administrative departments of public health shall be responsible for the supervision and inspection of food hygiene.Article 30 Imported foods, food additives and containers, packagings, utensils and equipment used for food must comply with the national hygiene standards and the hygiene control regulations.The above-mentioned imports shall be subject to hygiene supervision and inspection by the frontier agencies for hygiene supervision and inspection of imported food. Only those proved to be up to the standards through inspection shall be allowed to enter the territory. The Customs authorities shall grant clearance of goods on the strength of the inspection certificate.When declaring such products for inspection, the importer shall submit the relevant data and inspection reports on the pesticides, additives, fumigants and other such substances used by the exporting country (region).The imports mentioned in the first paragraph shall be subject to inspection in accordance with the national hygiene standards. In the absence of the national hygiene standards for such imports, the importer must provide the hygiene evaluation data prepared by the health authorities or organization of the exporting country (region) to the frontier agencies for hygiene supervision and inspection of imported food for examination and inspection and such data shall also be reported to the administrative department of public health under the State Council for approval.Article 31 Foods for export shall be subject to hygiene supervision and inspection by the national inspection agency for import and export commodities.The Customs authorities shall grant clearance of export commodities on the basis of the certificates issued by the national inspection agency for import and export commodities.Chapter VIIFood Hygiene SupervisionArticle 32 The administrative departments of public health of the local people's governments at or above the county level shall exercise their functions and duties for food hygiene supervision within the scope of their jurisdiction.The agencies for food hygiene supervision set up by the administrative departments of railways and communications shall exercise their functions and duties for food hygiene supervision jointly prescribed by the administrative departments of public health under the State Council and other relevant departments under the State Council.Article 33 The duties for food hygiene supervision shall be as follows:(1) to provide monitoring, inspection and technical guidance for food hygiene;(2) to contribute to the training of personnel for food production and marketing and to supervise the medical examination of such personnel;(3) to disseminate knowledge of food hygiene and nutrition, provide appraisals of food hygiene and publicize the existing situation in food hygiene;(4) to conduct hygiene inspection of sites selected or designs made for construction, extension or renovation projects of enterprises engaged in food production or marketing and participate in the inspection and acceptance of finished projects;(5) to undertake investigation of accidents involving food poisoning or food contamination and take measures of control;(6) to make supervision and inspection rounds to see whether any act is committed against this Law;(7) to pursue investigation of the responsibility of persons who violate this Law and impose administrativepunishment on them according to law;(8) to take charge of other matters that concern food hygiene supervision.Article 34 The administrative departments of public health of the people's governments at or above the county level shall be manned with food hygiene supervisors. Such supervisors shall be qualified professionals and issued with such certificates by the administrative departments of public health at the corresponding levels.The food hygiene supervisors appointed by departments in charge of railways and communications agencies shall be issued with the certificates by the competent authorities at a higher level.Article 35 Food hygiene supervisors shall carry out the tasks assigned to them by the administrative department of public health.Food hygiene supervisors shall enforce laws impartially, be loyal to their duties and may not seek personal gain by taking advantage of their office.While carrying out their tasks, food hygiene supervisors may obtain information from the food producers or marketers, request necessary data, enter production or marketing premises to inspect them, and get free samples in accordance with regulations. The producers or marketers may not turn down such requests or hold back any information.Food hygiene supervisors shall be obliged to keep confidential any technical data provided by the producers or marketers.Article 36 The administrative department of public health under the State Council and those of the people's governments of the provinces, autonomous regions, or municipalities directly under the Central Government may, if the need arises, assign qualified units as units for food hygiene inspection; these units shall undertake food hygiene inspection and provide inspection reports.Article 37 The administrative department of public health of the local people's governments at or above the county level may adopt the following temporary measures of control over the food producer or marketer when a food poisoning accident has occurred or when there is evidence of a potential food poisoning accident:(1) to seal up the food and its raw materials that have caused food poisoning or that are likely to cause food poisoning;(2) to seal up the contaminated utensils used for food and order the food producer or marketer to have them cleaned and disinfected.The food that is found to be contaminated after inspection shall be destroyed, while the food that is found not contaminated shall be unsealed.Article 38 The units where food poisoning accidents have occurred and the units that have admitted the victims for medical treatment shall, in addition to taking rescue measures, submit prompt reports to the local administrative departments of public health in accordance with relevant State regulations.The administrative department of public health of a local people's government at or above the county level shall, upon receipt of such report, conduct prompt investigation and handle the matter and adopt control measures.Chapter VIIILegal ResponsibilityArticle 39 Whoever, in violation of this Law, produces or markets food which is not up to the hygiene standards, thus causing an accident of food poisoning or resulting in a disease caused by food-borne bacteria, shall be ordered to stop such production or marketing; the food causing such food poisoning or disease shall be destroyed; the illegal gains shall be confiscated and a penalty of not less than one time and not more than five times the illegal gains shall concurrently be imposed; if there are no illegal gains, a penalty of not less than 1,000 yuan and not more than 50,000 yuan shall be imposed.Whoever, in violation of this Law, produces or markets food which is not up to the hygiene standards, thus causing a serious accident of food poisoning or resulting in a disease caused by food-borne bacteria, and seriously harming human health, or adulterates food he produces or markets with toxic or harmful non-food raw materials, shall be investigated for criminal responsibility according to law.If a person commits any of the acts mentioned in this Article, his hygiene licence shall be revoked.Article 40 If anyone, in violation of this Law, engages in food production or marketing without obtaining a hygiene licence or with a forged hygiene licence, such production or marketing shall be banned; the illegal gains shall be confiscated and a penalty of not less than one time and not more than five times the illegal income shall concurrently be imposed; if there are no illegal gains, a penalty of not less than 500 yuan and not more than 30,000 yuan shall be imposed. If anyone alters or lends his hygiene licence, his hygiene licence and the illegal gains shall be confiscated; and a penalty of not less than one time and not more than three times the illegal gains shall concurrently be imposed; if there are no illegal gains, a penalty of not less than 500 yuan and not more than 10,000 yuan shall be imposed.Article 41 If, in violation of this Law, any food producer or marketer does not comply with the hygiene requirements, he shall be ordered to set it right and given a disciplinary warning, and a penalty of not more than 5,000 yuan may be imposed; if he refuses to set it right or other serious circumstances are involved, his hygiene licence shall be revoked.Article 42 If anyone, in violation of this Law, produces or markets food the production and marketing of which is prohibited, he shall be ordered to stop producing or marketing such food, a public announcement shall be made immediately to recall the sold food and the food shall be destroyed; the illegal gains shall be confiscated and a penalty of not less than one time and not more than five times the illegal gains shall concurrently be imposed; if there are no illegal gains, a penalty of not less than 1,000 yuan and not more than 50,000 yuan shall be imposed; if the offence is serious, the offender's hygiene licence shall be revoked.Article 43 If anyone, in violation of this Law, produces or markets the principal and supplementary foods intended specially for infants and preschool children which do not conform to the nutritive and hygiene standards, he shall be ordered to stop producing and marketing such foods, a public announcement shall be made immediately to recall the sold foods and the foods shall be destroyed; the illegal gains shall be confiscated and a penalty of not less than one time and not more than five times the illegal gains shall concurrently be imposed; if there are no illegal gains, a penalty of not less than 1,000 yuan and not more than 50,000 yuan shall be imposed; if the offence is serious, the offender's hygiene licence shall be revoked.Article 44 If anyone, in violation of this Law, produces, markets or uses the food additives, food containers, packagings, utensils and equipment used for food as well as the detergents and disinfectants which do not conform to the hygiene standards and the hygiene control regulations, he shall be ordered to stop producing and using them; the illegal gains shall be confiscated and a penalty of not less than one time and not more than three times the illegal gains shall concurrently be imposed; if there are no illegal gains, a penalty of not more than 5,000 yuan shall be imposed.Article 45 If anyone, in violation of this Law, produces or markets the food indicated to have specific health functions without examination and approval by the administrative department of public health under the State Council, or if the product description of such food provides false information, he shall be ordered to stop producing or marketing such food, the illegal gains shall be confiscated and a penalty of not less than one time and not more than five times the illegal gains shall concurrently be imposed; if there are no illegal gains, a penalty of not less than 1,000 yuan and not more than 50,000 yuan shall be imposed; if the offence is serious, the offender's hygiene licence shall be revoked.Article 46 If anyone, in violation of this Law, does not indicate or falsely indicates specified matters such as。
食品安全管理制度英语范文
食品安全管理制度英语范文Food Safety Management SystemIntroduction to Food Safety Management SystemFood safety is a critical issue that concerns the health and well-being of consumers. With the increasing complexity of the food supply chain and the growing number of foodborne illnesses, it has become essential for businesses in the food industry to implement effective food safety management systems. A food safety management system is a set of policies, procedures, and practices that are put in place to ensure that food is safe for consumption throughout the supply chain, from farm to fork.Purpose of Food Safety Management SystemThe purpose of a food safety management system is to identify and control potential hazards that may arise during food production, processing, handling, and distribution. By implementing a systematic approach to food safety management, businesses can prevent contamination, minimize the risk of foodborne illnesses, and maintain the trust and confidence of consumers.Components of Food Safety Management System1. Hazard Analysis and Critical Control Points (HACCP) HACCP is a systematic and science-based approach to identifying and controlling food safety hazards. It involves conducting a hazard analysis to identify potential hazards, establishing critical control points (CCPs) to prevent or eliminate hazards,implementing monitoring procedures, and establishing corrective actions when deviations occur.2. Good Manufacturing Practices (GMPs)GMPs are guidelines and requirements that ensure the production of safe, high-quality food. They cover areas such as sanitation, personnel hygiene, equipment design and maintenance, pest control, and product labeling. GMPs provide a foundation for the implementation of effective food safety management systems.3. TraceabilityTraceability is the ability to trace the movement of a food product throughout the supply chain. It involves documenting and recording information about the origin of raw materials, processing and production, and distribution. Traceability allows for the identification and removal of unsafe products from the market and facilitates product recalls if necessary.4. Supplier ManagementEffective supplier management is crucial for ensuring the safety and quality of food ingredients and materials. Businesses should have procedures in place to evaluate and select suppliers, conduct audits and inspections, and monitor supplier performance. Supplier management helps to reduce the risk of contamination and ensure compliance with food safety standards.5. Training and EducationProper training and education of food handlers and employees are essential for maintaining a safe working environment and preventing foodborne illnesses. Businesses should providecomprehensive training programs on food safety practices, personal hygiene, allergen control, and other relevant topics. Regular updates and refresher courses should be conducted to ensure that employees are aware of the latest food safety regulations and best practices.Benefits of Food Safety Management SystemImplementing a food safety management system has numerous benefits for businesses in the food industry, including:1. Prevention of foodborne illnesses and outbreaks, protecting the health of consumers.2. Compliance with food safety regulations and standards, ensuring legal and regulatory compliance.3. Improved product quality and consistency, leading to customer satisfaction and loyalty.4. Reduction in product recalls and withdrawals, minimizing financial losses and reputational damage.5. Increased efficiency and productivity, as a systematic approach to food safety streamlines processes and reduces waste.6. Enhanced brand reputation and market competitiveness, as consumers are more likely to trust and choose products from businesses with robust food safety management systems.ConclusionA food safety management system is a crucial tool for ensuring the safety and quality of food products. By implementing effective policies, procedures, and practices, businesses can minimize therisk of contamination, protect the health of consumers, and maintain the trust and confidence of the public. With the increasing importance of food safety in today's global food supply chain, a comprehensive food safety management system is essential for the success and sustainability of businesses in the food industry.。
食品安全管理制度英文
Abstract:The Food Safety Management System (FSMS) is a comprehensive framework established to ensure the safety and quality of food products. This system is designed to prevent foodborne illnesses, protect consumer health, and maintain public confidence in the food supply chain. This article outlines the key components and principles of the Food Safety Management System, highlighting its significance in the global food industry.I. IntroductionFood safety is a critical issue that affects public health worldwide. The Food Safety Management System serves as a guideline for organizations involved in the food industry, from production to consumption. It aims to establish and maintain effective controls throughout the entire food supply chain, ensuring that food products are safe for consumption.II. Key Components of the Food Safety Management System1. HACCP (Hazard Analysis and Critical Control Points)HACCP is a systematic approach to identifying, assessing, andcontrolling food safety hazards. It involves the following steps:a. Conducting a hazard analysis to identify potential biological, chemical, and physical hazards.b. Determining critical control points (CCPs) where these hazards can be controlled.c. Establishing critical limits for each CCP to ensure that the hazards are controlled.d. Establishing monitoring procedures to verify that the critical limits are being met.e. Establishing corrective actions to be taken when critical limits are not met.f. Establishing verification procedures to confirm that the HACCP system is working effectively.2. Good Manufacturing Practices (GMP)GMP is a set of guidelines and practices aimed at minimizing the risks of food contamination and ensuring the quality and safety of food products. Key aspects of GMP include:a. Sanitation and hygiene practices.b. Equipment and facility maintenance.c. Employee training and supervision.d. Documentation and record-keeping.3. Good Hygiene Practices (GHP)GHP is a set of basic hygiene principles that must be followed by all individuals involved in food production, processing, and handling. These principles include:a. Personal hygiene, such as handwashing and the use of protective clothing.b. Food handling and storage practices.c. Cleaning and sanitation procedures.d. Pest control measures.III. Principles of the Food Safety Management System1. Systematic approachThe Food Safety Management System should be based on a systematic approach that identifies, assesses, and controls food safety hazards throughout the entire food supply chain.2. Risk-based approachFood safety management should be based on a risk-based approach, prioritizing the identification and control of the most critical hazards.3. Continuous improvementThe Food Safety Management System should be designed to be dynamic and adaptable, allowing for continuous improvement and the integration of new knowledge and technologies.IV. Benefits of the Food Safety Management System1. Enhanced consumer confidenceImplementing a Food Safety Management System can increase consumer confidence in the safety and quality of food products.2. Reduced risk of foodborne illnessesThe system helps to prevent foodborne illnesses by identifying and controlling potential hazards throughout the food supply chain.3. Improved regulatory complianceBy following the Food Safety Management System, organizations can ensure compliance with applicable food safety regulations and standards.V. ConclusionThe Food Safety Management System is a crucial tool for ensuring the safety and quality of food products. By implementing and adhering to the system's principles and components, organizations can reduce the risk of foodborne illnesses, protect public health, and maintain consumer confidence in the food supply chain. As the global food industry continues to evolve, the Food Safety Management System will remain an essential framework for ensuring food safety worldwide.。
2023年最新食品安全法律、法规和其他必需要求清单英文版
2023年最新食品安全法律、法规和其他必需要求清单英文版2023 Food Safety Legal and Regulatory ChecklistIn 2023, it is crucial for businesses in the food industry to stay compliant with the latest food safety laws and regulations. To help you navigate through the complex legal landscape, we have compiled a checklist of essential requirements that you need to meet to ensure food safety:1. Food Safety Modernization Act (FSMA): Ensure compliance with the key provisions of the FSMA, including preventive controls, hazard analysis, and risk-based preventive control plans.2. Food Labeling Requirements: Make sure that your food labels accurately reflect the contents of the product, including allergen information, nutrition facts, and proper labeling of organic or non-GMO products.3. HACCP (Hazard Analysis and Critical Control Points): Implement a HACCP plan to identify and control potential hazards in the food production process.4. Good Manufacturing Practices (GMP): Adhere to GMP guidelines to maintain sanitary conditions in food processing facilities.5. Food Defense and Security: Develop a food defense plan to protect against intentional adulteration of food products.6. Allergen Management: Implement strict protocols to prevent cross-contamination of allergens in food processing.7. Supplier Verification: Verify the safety and quality of ingredients and materials sourced from suppliers.8. Recall Procedures: Establish procedures for recalling food products in case of contamination or safety issues.9. Training and Education: Provide regular training to employees on food safety protocols and best practices.10. Record-Keeping: Maintain detailed records of food safety procedures, inspections, and compliance documentation.By following this checklist and staying up to date with the latest food safety laws and regulations, you can ensure the safety and quality of your food products in 2023.。
食品安全法英文版
Food Safety Law of the People’s Republic of ChinaIssued by: The National People’s CongressDoc No.: President Order No.5 of the People’s Republic of ChinaIssued on: February 28, 2009Effective from: June 1, 2009Valid till:Category: national lawSource from: President Order of the People’s Republic of ChinaFood Safety Law of the People’s Republic of China has been adopted at the 7th Session of the 11th Standing Committee of the National People’s Congress of the People’s Republic of Chi na on February 28, 2009, and it is now issued and shall be effective as of June 1, 2009.President of the People’s Republic of ChinaHu JintaoFebruary 28, 2009Food Safety Law of the People’s Republic of China(adopted at the 7th Session of the 11th Stan ding Committee of the National People’s Congress of the People’s Republic of China on February 28, 2009)Table of ContentChapter 1. General ProvisionsChapter 2. Surveillance and Assessment of Food Safety RisksChapter 3. Food Safety StandardsChapter 4. Food Production and TradeChapter 5. Inspection and Testing of FoodChapter 6. Food Import and ExportChapter 7. Response to Food Safety IncidentsChapter 8. Supervision and AdministrationChapter 9. Legal LiabilitiesChapter 10. Supplementary ProvisionsFood Safety Law of the People’s Republic of ChinaChapter 1: General ProvisionsArticle 1 This Law is formulated to assure food safety, and safeguard people's health hand life.Article 2 Whenever the following activities are carried out in the territory of the People's Republic of China, this Law must be observed:1)Food production and processing (referred to as “Food Production” hereafter); food distribution and cateringservice (referred to as “Food Trading” hereafter);2)Production and trading of food additives;3)Production and trading of packing materials, vessels, detergents and disinfectants for food as well as utensilsand equipment used in food production and trading (referred to as “Food-Related Products” hereafter);4)Food additives and food-related products used by food producers and traders;5)Safety management of food, food additives and food-related products.The quality and safety management of primary agricultural products for consumption (hereinafter referred to as “Edible Agricultural Products”) shall be in accordance with the Quality and Safety of Agricultural Products Law. However, this Law must be observed in developing quality and safety standards for edible agricultural products and releasing safety information on edible agricultural products.Article 3 Food producers and traders shall strictly follow relevant laws and regulations and food safety standards in their food business activities, be responsible for the public, ensure the food safety, receive the supervision of the public and bear the social responsibility.Article 4 The State Council shall establish the Food Safety Committee, with the responsibilities determined by the State Council.The health authorities under the State Council is responsible for the overall coordin ation for food safety, and food safety assessment, development of food safety standards, publishing of food safety information, development of the certification conditions for qualification of the food inspection and testing agencies and the specification of inspection and testing, and organization for investigation and treatment of the significant food safety accidents.The authorities for quality supervision, administration of industry and commerce and FDA under the State Council shall be responsible for supervision and management of the food production, food distribution and catering service respectively according to the Law and the requirements of the State Council.Article 5 Local people's governments at and above county level shall take overall responsibility for, lead, organize and coordinate the supervision and management of food safety in their jurisdiction; establish and hone food safety coordination mechanisms for the inspection and management of food safety, take the leading and commanding role in dealing with food safety emergencies, develop a food safety accountability system, and review and evaluate the performance of food safety regulatory agencies.The local People’s Government at the county level or above shall define the responsibilities of the administrative departments for health, agriculture, quality supervision, industry and commerce and FDA for supervision and management of food safety, according to the Law and the requirements of the State Council.The relevant authorities shall be in charge of the supervision and management of food safety in the respective jurisdiction.The subordinate administrative divisions set up below a higher level people's government must be under the unified coordination of the lower level government in carrying out their food safety inspection and management.Article 6The administrative departments for health, agriculture, quality supervision, industry and commerce and FDA at the county level or above shall strengthen communication and close cooperation, exercise the right and bear the responsibilities according to the work division.Article 7 The related food industry associations shall strengthen their self-discipline, and guide food producers and traders to conduct production and operation according to law, enhance the construction of the industrial credit, and publicize and disseminate the food safety knowledge.Article 8Civil society and community groups are encouraged to conduct food safety educational activities on understanding of food safety, laws, regulations and standards, to advocate healthy diets and to raise consumer awareness of food safety and looking after their health.The media shall publicize food safety information, laws, regulations and standards and knowledge free of charge, and provide the supervision of public opinion regarding the act in violation of the Law.Article 9 The State encourages and supports basic and applied food-related research, and encourages and supports food producers and traders to apply advanced technologies and good management practices in order to improve food safety.Article 10 Any organization or individual has the right to report and indict behavior in violation of the Law, to request information from relevant agencies, and to propose comments and suggestions on food safety inspection and management. Consumers also have the right to demand compensation according to law for any physical and property damage caused by consumption of food, food additives or food-related products.Chapter 2: Surveillance and Assessment of Food Safety RisksArticle 11 A surveillance system for food safety shall be established nationwide for surveillance over food-borne disease, food contamination and other food-related hazards to human health.The health administrative departments of the State Council shall establish and implement plans for the surveillance of national food safety in conjunction with other departments of the State Council. The health administrative departments of governments of provinces, autonomous regions and municipalities directly under the central government shall establish and implement, according to the national plans for food safety surveillance and taking into consideration regional particularities, the plans and schemes for the surveillance of food safety within their respective jurisdictions.Article 12 The authorities for agriculture, quality supervision, administration of industry and commerce and FDA under the State Council shall, upon knowledge of any information on food safety risk, report to the relevan t authorities under the State Council. The health authorities under the State Council, in conjunction with other relevant authorities, shall verify the information and timely adjust the food safety risk surveillance plan.Article 13 A mechanism to assess food safety risks shall be established nationwide to assess risks of biological, chemical and physical hazards in foods and food additives.The assessment of food safety risk shall be the responsibility of a food safety risk assessment committee composing experts in medicine, agriculture, food, nutrition and other fields invited by the health authorities under the State Council.The assessment of food safety risk for pesticide, fertilizer, growth regulator, animal remedy, animal feed and feed additives, etc. shall be attended with the experts of the food safety risk assessment expert committee.The assessment of food safety risk shall be conducted by utilizing the scientific methods, based on the information of food safety risk surveillance, the scientific data and other relevant information.Article 14 The health authorities under the State Council, upon discovering any possible safety problem through food safety risk surveillance or reporting of other parties, shall immediately organize inspection and assessment of food safety risk.Article 15 The authorities for agriculture, quality supervision, administration of industry and commerce and FDA under the State Council shall propose the suggestions on assessment of the food safety risk, and provide the relevant information.The health authorities under the State Council shall timely report the results of the food safety risk assessment to the relevant authorities under the State Council.Article 16Food safety risk assessment results shall be the scientific basis for developing and modifying food safety standards, and overseeing and administering food safety.If the result of a food safety risk assessment proves food to be unsafe, the authorities for quality supervision, industry and commerce and FDA under the State Council shall promptly take appropriate measures to ensure food producers or traders to suspend or cease trading of such food, and inform consumers to stop use according to their respective duties and responsibilities; if necessary, immediately amend or develop any food safety standard.Article 17 The health authorities under the State Council shall, in conjunction with relevant State Council departments, conduct comprehensive analyses of the food safety situation according to the result of food safety risk assessments and food safety supervision and administration information and draw attention to food safety risks in high risk food.Chapter 3: Food Safety StandardsArticle 18 The food safety standards shall be intended to safeguard the health of the public, to be scientific, reasonable, safe and reliable.Article 19Food safety standards are mandatory. Except for the food safety standards, no other mandatory standards for food shall be developed.Article 20 The food safety standards shall specify:1)The limits to the content or concentration of pathogenic micro organisms, pesticide residues, veterinarymedicine residue, heavy metals, contaminants, and other substances that may be hazardous to human health in food;2)The type, scope of application and dose of allowed food additives;3)The nutritional ingredients requirements for staple and supplementary food exclusively for babies and otherspecific populations;4)The requirements for labels, identification and instructions relevant to food safety and nutrition;5)The health requirements for food production and trading processes;6)The quality requirements related to food safety;7)The methods and procedures for food inspection and testing; and8)Other particulars necessary for developing food safety standards.Article 21 The State Council authorized heath administrative department shall be responsible for developing and publicizing the national food safety standards; and the standardization authorities under the State Council shall provide the national standard number.The limit of pesticide residue and animal remedy residue in foods, and the inspection methods and procedures shall be developed by the health and agricultural authorities under the State Council.The inspection procedures for slaughtering livestock and poultry shall be developed by the competent authorities under the State Council in conjunction with the health authorities under the State Council.The relevant national product standards, if involving the national food safety standard, shall be consistent with the national food safety standard.Article 22The health authorities under the State Council shall integrate the compulsory standards in the applicable edible agricultural product quality and safety standards, food hygiene standards, food q uality standards and relevant industrial standards related to foods, and issue a unified national food safety standard.Before issuance of the national food safety standards specified in the Law, the food producers and traders shall produce or trade foods according to the applicable edible agricultural product quality and safety standards, food hygiene standards, food quality standards and relevant industrial standards related to foods.Article 23 The national food safety standards shall be reviewed and approved by the committee for evaluating national food safety standards comprising experts in medicine, agriculture, food, nutrition and other fields and the representatives from the health authorities under the State Council.National food safety standards shall be developed based on the results of food safety risk assessments and full consideration of the results of quality and safety risk assessments of edible agricultural products, as well as the relevant international standards and international food safety risk assessment results. Due consideration shall also be given to a broad range of opinions of food producers and traders.Article 24 When there is no national food safety standard in any aspect, the local food safety standard may be developed.The health administrative departments of provinces, autonomous regions and municipalities directly under the central government shall develop local food safety standards with reference to articles in this Law relating to development of national food safety standards, and report to the health authorities under the State Council responsible for recording.Article 25 When there is no national or local food safety standard for the food produced by a company, the company may develop the company standard as the basis for the production. The State encourages food producers and traders to develop in-house standards more stringent than the national or local food safety standards. The enterprise standard shall be reported to the provincial level health administration department for filing, and be applicable in the enterprise.Article 26 The food safety standards shall be provided for the free reference of the public.Chapter 4: Food Production and TradeArticle 27 Any food production or trading activities shall meet the food safety standard and be subject to the following conditions:1)Having appropriate facilities for raw material treatment and food packaging and storage that are sufficient forthe variety and quantity of food to be produced or traded, keeping the facilities clean and making sure that appropriate distance has been maintained between such facilities and toxic or hazardous locations and/or other contamination or contaminating sources.2)Having appropriate production or trading equipment and facilities that are sufficient for the variety andquantity of food to be produced or traded, and having appropriate equipment and facilities for disinfection, gowning, washing, lighting, ventilation, anticorrosion, dust-proofing, fly-proofing and rat/pest-proofing and drainage of wastewater and other wastes.3)Having food safety technical professionals, management personnel and the rules and systems to ensure thefood safety;4)Having the reasonable equipment and facility layout and operation procedures, to avoid cross contaminationbetween the food to be produced and the food for direct consumption, raw materials and finished products, and the food contacting the toxic or dirty matters;5)Washing and sterilizing the tableware and containers of foods for direct consumption before use, andwashing and keeping clean after use；6)Using the safe and harmless container, tool and equipment for storage, transport and loading/unloading offoods, keeping them clean to avoid food contamination, and meeting the special requirements on temperature and others required for food safety, and not transporting the food with toxic or harmful goods；7)Using the small package or nontoxic and clean packaging materials and tableware for the foods for directconsumption；8)Causing the personnel to maintain the personal hygiene, wash hand and put on the clean clothing and capduring work; and using the sterile and clean vending tools for the foods for direct consumption without package；9)Using water according to the national living water hygiene standard；10)Using the detergents and disinfectors safe and harmless to human body；11)Conforming to other requirements set forth in laws and regulations.Article 28 Production and trading of the following foods are prohibited：1)Food made with non-food raw material or adding non-edible chemicals or other substances possiblyhazardous to human health to food, or producing food with recovered food as raw materials;2)Food which exceed food safety standard limits in content or concentration of pathogenic microorganisms,pesticide residues, animal medicine residues, heavy metals, contaminants, and other substances that in food may be hazardous to human health;3)Staple and supplementary food exclusively for babies or other specific population, the nutritional ingredientsof which fail to meet food safety standards;4)Food which is rotten or spoilt, or has rancid fat, mildew or insects, or is contaminated or dirty, or containsforeign material or displays any other organoleptic irregularity;5)Meat or products of any bird, livestock, beast, or waterborne animal which has been killed by disease, poisonor any unidentified cause,;6)Meat or meat products which have not been quarantined or inspected by animal health supervisionauthorities or fail to pass such quarantine or inspection;7)Food contaminated by packaging materials, containers or transportation means;8)Food exceeding the shelf life；9)Pre-packaged products without labels;10)Food expressly prohibited by the State from production and trading for disease prevention and controlpurposes;11)Other food failing to meet food safety standards or requirements.Article 29The State implements a licensing system for food production and trading. Any organization or individual shall obtain the food production license, food distribution license or catering service license before starting the food production, food distribution or catering service.The food producer having the food production license is not required to obtain the food distribution license when selling foods produced by itself at its production premises; the catering service provider having the catering service license is not required to obtain the food production/distribution license when selling foods produced by itself at its service premises, and the farmer when selling the self produced edible agricultural products is not required to obtain the food distribution license.Small food workshops and food vendors shall conduct the food related activities according to the food safety requirements corresponding to their production/trading scale and conditions in the Law, and ensure the foods at the sites are clean, nontoxic and harmless. The relevant authorities shall strengthen the supervision and management, with the specific management measures developed by the standing committee of the People’s Congress of the provinces, autonomous regions and municipalities directly under the control of the Central Government according to the Law.Article 30 The local People’s Governments at the county level or above shall encourage the small food workshops to improve the production conditions, and encourage the food vendors to go for operations in the centralized market, the shops and other fixed marketplaces.Article 31The administrative departments for health, agriculture, quality supervision, industry and commerce and FDA at the county level or above shall review materials submitted by the applicants according to Article 27.1 –4 herein and Administrative License Law of The People's Republic of China, and check the places of production and/or trading of the applicants if necessary. Any applicant that meets the conditions shall be granted a permit and issued a license for food production, distribution or provision of catering services; and any applicant failing to meet the licensing conditions will be rejected and given a written explanation of the reasons.。
中国食品安全监管和政策控制英文文献翻译资料
Regulatory and policy control on food safety in China（中国食品安全监管和政策控制）Food safety incidents in China over the past two decades have not just threatened the health ofthe people in the country but have also caused international concern, as China is now a major foodexporter in the international market. One of the most infamous food safety scandals in China in recentyears, the ‘melamine milk’ incident, came to light in September 2008. This incident attracted so muchinternational attention that within about 2 months, the United Nations system launched a paper toprompt China to improve food safety. In this editorial, readers will be updated with the recent and lesswell-known changes to the major control mechanisms for food safety in mainland China. Majorweaknesses in this control regime will be discussed in order to raise awareness, as well as to pave theway for making recommendations for improvement.FOOD SAFETY LAW AND MONITORING IN CHINAThe Chinese Government has long been deploying the commonly used regulatory controls onfood safety, such as setting minimum safety or process standards, mandatory information provision,and conditions of use requirements. In addition to this, since 2002, China, through the Ministry ofHealth, has monitored food safety by using a national monitoring network. With 1196 monitoring sites,the network covers all provinces, 73% of cities and 25% of counties in the country as of March 2012.In the near future, a new China Food Net that monitors and tracks pathogens causing food-bornediseases, as well as connecting food markets, supermarkets, hospitals and restaurants, will be set up8to fill the current lacuna in domestic food supply monitoring. In terms of legal development, about 1 year after the exposure of the melamine in milk incident, anew food safety law, the Food Safety Law of the People’s Republic of China (hereafter FSL) tookeffect on 1 June 2009. The FSL replaced the Food Hygiene Law (FHL) which was enacted in 1995,and has become the main food safety protection law in China. As opposed to the FHL, the FSLunambiguously ascribes the ultimate and coordinating responsibility for food safety management tothe Ministry of Health which is also responsible for food safety risk assessment, formulation of foodsafety standards, food safety information dissemination, setting codes of practice for food testingorgani sations, and the investigation of major food safety incidents in the country (Article 4). Statedalso in Article 4, the duty to monitor food production, circulation and servicing is to be taken up by theGeneral Administration of Quality Supervision, Inspection and Quarantine (AQSIQ), the StateAdministration for Industry and Commerce (SAIC), and the State Food and Drug Administration(SFDA). However, the FSL is silent on how this monitoring duty should be divided among the threeauthorities. Customarily, the AQ SIQ will be responsible for monitoring food production, the SAIC forfood circulation, and the SFDA for food servicing and catering.One shortcoming of the FHL was its narrow scope because it covered mainly the industrialproduction of food. This is rectified to some extent in the FSL which mentions that quality and safetymanagement of farm produce should be implemented in accordance with relevant quality and safetylaws (Article 2).10 However, the FSL still does not fully implement the farm-to-fork principle becauseno specific regulatory control on the production of raw materials of food, that is, farm produce, ismentioned.A new aspect of the FSL is that it authorises consumers to seek compensation from producers ordistributors of the problematic food products for the financial loss incurred as a result, in addition to asum up to 10 times the price of the problematic food product (Article 96). While this is animprovement over the FHL, if the problematic food products concerned are lowpriced basic fooditems, such as table salt or rice, then deterrence may still beinadequate.Furthermore, the FSL is also silent on whether the local governments concerned are required tocompensate the victims if the incident is caused by perfunctory government action. While it is notclear if financial compensation would be made by the local governments, the FSL does imposespecific penalties, such as dismissal and a 10-year embargo on food inspection duties, on derelictofficials (Article 93). However, the most severe form of punishment for these derelict public officerscan be found in the latest amendment to the Criminal Law.A newly added section of Article 408 of theCriminal Law stipulates that if food safety monitoring officials have caused serious or very seriousdamages to societ y due to their misconduct or negligence, they will be sentenced to a maximum of 5or 10 years imprisonment, respectively. This shows the political will of the Central Chinesegovernment to improve food safety governance of the country.OTHER FOOD SAFETY CHALLENGESOther challenges for food safety in China are closely related to the high cost of monitoring. InChina, thorough monitoring of food product safety and quality is particularly costly because of thelarge number of small production points involved which are also more likely to practisesubstandardoperation. Small-scale family workshops employing fewer than 10 employees were said to represent70–77% of market share in China, not to mention the coexistence of many unregistered informalproducers. For instance, in Hunan, 80% of the small food workshops did not have the requiredproduction permits or business licenses. Augmenting the available finances of municipal andsubmunicipal food safety monitoring agents is a direct solution to the above situation. However, thereality is just the opposite. The impecunious financial capacity of public agencies, especially ofprovinces in western China, has often been cited as a cause of regulatory and government failure. Thetight budget of many local food safety authorities in China has led to compromises in the types andquantities of food samples purchased for routine monitoring and testing. As a result, the less well-offlocal authorities tend to conduct testing on lower-priced food items, leaving the more up-market fooditems, de facto, test-exempted.In line with the aim to reduce the cost of monitoring, in 2001, China launched an InspectionExemption Certification policy.A food producer could be given inspection exemption status if itenjoyed a large market share, passed quality inspections three times in a row, and implemented foodsafety standards above national ones. The original intention of this policy was to encourage foodproducers to voluntarily raise production standards and perform well in formal inspections so that theywould enjoy a good reputation and a better market share. However, this policy was shown to be afailure by the melamine in milk incident because the first brand of milk powder found to containmelamine was itself an inspection-exempted brand, and this is probably why the InspectionExemption Certification policy was repealed by the AQSIQ just 7 days after the exposure of themelamine in milk incident.On the whole, despite the progress made, the regulatory outcome of subsequent years shows thatthere is still room for improvement. In 2011, prosecutions related to unsafe or substandard foodamounted to 367, an increase of 216% from 2010. Prosecution numbers for the first half of 2012 arecomparablewiththose in 2011.CONCLUSIONSo, how can food safety be improved in China? First, China should draw on international bestpractices to rationalise and better define the division of work among the various authorities ascribedwith having food safety-related duties. In choosing a better form of governance structure, China canconsider using either the single agency model or the integrated model. Second, sufficient legalempowerment should be given to the Ministry ofAgriculture (MoA) to monitor the integrity of farmproduce by clearly stating this duty of the MoA in the FSL with the purpose of formally andthoroughly applying the farm-to-fork principle in the country. Third, financial compensation for thevictims of food safety incidents should be pegged according to the damage caused and not the value ofthe food products concerned. Fourth, as a deterrent to duty-dodging public agencies, derelict localgovernment officials should be subject to legal responsibility (as stipulated in14), and localgovernments should also be required to compensate the victims adequately. Fifth, there is an obviousneed to improve monitoring, inspection and law enforcement related to food safety in China. Apower-sharing public supervision system should be established that more openly disseminates foodquality and safety information which is traditionally vested only with food producers. Such a systemempowers the general public to cosupervise food safety with the Chinese government and raise thevigilance of food producers.It is evident that the Chinese government has (whether proactively or by compulsion) taken manypositive steps toward food safety improvement in the past few years. But still, a great deal more needsto be done. While there may be a common belief that the Chinese government is incapable ofadmitting mistakes, or reluctant to do so, this is not alw ays the case. As is demonstrated by the swiftretraction of the Inspection Exemption Certification policy and the newly added penalty terms forfood safety-specific government misconducts, the Chinese government can and will make radicalchanges to correct the bad policies made in the past. It is this courage to admit mistakes, and the kindof efficiency demonstrated by the AQSIQ, that give hope for the future of food safety management inChina. REFERENCES[1] Zuo W. Ministry of Public Security publicizes the ten typical criminal cases of food safety in 2010.Xinhua News Agency 22 March 2011.[2] Nyambok EO, Kastner JJ. United States import safety, environmental health, and food safetyregulation in China. Adv Sci 2011;74:28– 34.[3] World Health Organization. China press release—UN issues paper on food safety in China. 2008.[4] Ministry of Health. Good manufacturing practice for powdered formulae for infants and youngchildren,National Food Safety Standard, GB 23790-2010, 2010. (in Chinese).[5] Ministry of Health. General provisions on pre-packaged food labeling, National Food SafetyStandards, GB7718-2011, 2011. (in Chinese).[6] Ministry of Health. Guidelines for the use of food additives, National Food Safety Standards,GB2760-2011, 2011b. (in Chinese).[7] China National Centre for Food Safety Risk Assessment. Chen Zhu: Food safety monitoringnetwork has gradually covered the whole country.[8] Shan J. Food safety monitoring network in shape. China daily 9 March 2012.[9] United Nations in China. Advancing Food Safety in China. Occasional Paper, August, 2008.[10] The Standing Committee of the National People’ s Congress of the People’ s Republic of China.Food Safety Law, 2009. (in Chinese).[11] The Standing Committee of the National People’ s Congress of the People’ s Republic of China.Food Hygiene Law, 1995. (in Chinese).[12] Li YH, Qi RG, Liu HY. Designing independent regulatory system of food safety in China. Agriculture Agricultural Sci Procedia 2010;1:288– 95.[13] Zhao YJ, Wen Q. Reflections and understanding on the Food Safety Saw. Young Days, lateAugust issue 2012:P295. (in Chinese).中国食品安全监管和政策控制在中国在过去的二十年里，食品安全事件不仅威胁到人民健康，同时也引起了国际关注，在国际市场上，中国是主要粮食出口国。
食品安全中英文
The government has established a sound food safety supervision system, including departments such as the Food and Drug Administration, to strengthen the supervision of the entire food production chain
Microbiological detection methods
Mainly used to detect foodborne pathogens, including bacteria, viruses, and fungi Common methods include cultural methods, immunological methods, and molecular biological methods
Early warning mechanism
Based on risk assessment results, the government has established an early warning mechanism to issue warnings and take measures to prevent and control food safety hazards in a timely manner
Comparison of domestic and international situations
Domestic situation
International situation
中华人民共和国食品安全法英文版
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制定程序：经过立项、起草、审 查、批准和发布等程序
监督与评估：对食品安全标准的 实施情况进行监督和评估，不断 完善和更新标准
PART 4
食品生产经营
食品生产经营的许可和备案
食品生产经营 者需依法取得 食品生产经营 许可，并按照 许可范围从事 食品生产经营
活动。
食品生产经营 者需在规定期 限内办理食品 生产经营许可
职责：制定食品安全标准， 组织开展食品安全监督检查， 加强食品安全信息追溯体系 建设等
食品安全监督的方式和程序
食品安全监督的方式包括日常监督检查、专项检查和抽样检验等。
食品安全监督程序包括申请、审核、现场检查和决定等步骤。
食品安全监督机构应当建立食品安全信用档案，记录日常监督检查结 果、违法行为查处等情况。 食品安全监督机构应当对食品生产经营者进行定期或者不定期的监 督检查，并记录监督检查结果。
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中华人民共和国食 品安全法英文版
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添加标题 食品安全 食品安全 食品生产 食品安全 法律责任
法概述
标准
经营
监督
PART 1
单击添加章节标题
PART 2
食品安全标准是食品安全监管的重要依据，也是保障公众健康的重要措施。
我国食品安全标准体系包括国家标准、地方标准、行业标准和企业标准等多个层级，各 层级标准之间相互协调、补充，形成完整的食品安全标准体系。
食品安全标准的制定和实施需要政府、企业、社会等多方面的共同努力，加强监管、提 高企业自律、加强宣传教育等都是保障食品安全的重要措施。
关于中国食品安全的英文ppt
Imperfect food security guarantee system
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The negative influences of food safety issues Pose a serious threat to the safety and health of consumers, spark a crisis of people’s trust in food safety. Cause great economic loss , a heavy blow to the development of the production industry Reduce the export volume, deteriorate the foreign trade conditions, damage our country’s international image Intensify the social conflicts, increase dissatisfaction among the people
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What is food safety?
Definition:a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness(食品源性疾病）.
Food safety
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catalog
What happened to the things we eat?
Why does it become prevalent in China?
How to solve food safety problems?
食品经营安全管理制度英文范文
食品经营安全管理制度英文范文Food Safety Management System1. Introduction1.1 PurposeThe purpose of this Food Safety Management System is to ensure that all food-related activities within the organization are carried out in a safe and hygienic manner. The system aims to prevent, eliminate, or reduce the risks associated with foodborne illnesses and to comply with relevant food safety regulations and standards.1.2 ScopeThis Food Safety Management System covers all aspects of food handling, storage, preparation, and distribution within the organization. It includes food production, packaging, labeling, transportation, and delivery. The system applies to all employees, contractors, and stakeholders involved in food-related activities.1.3 ResponsibilityThe top management is responsible for implementing and maintaining this Food Safety Management System. They should provide the necessary resources, training, and support to ensure its effectiveness. All employees are responsible for complying with the requirements of this system and reporting any food safety concerns to their supervisors.2. Food Safety Policy2.1 Policy StatementThe organization is committed to providing safe and high-quality food products to our customers. We will comply with allapplicable food safety laws and regulations and continuously improve our food safety performance. We will prioritize food safety in all our activities and ensure that our suppliers and contractors also adhere to these standards.2.2 ObjectivesThe objectives of our Food Safety Management System are to:- Prevent foodborne illnesses and other food safety hazards- Ensure compliance with local and international food safety regulations- Continuously improve our food safety performance- Minimize the risk of food contamination throughout the supply chain3. Food Safety Hazards Identification and Risk Assessment3.1 Hazard IdentificationThe organization will conduct regular hazard identification activities to identify and assess food safety hazards. This will include biological, chemical, and physical hazards that may be present in the food production and handling process. The hazards will be identified at each step of the process, from procurement to final delivery.3.2 Risk AssessmentOnce the hazards are identified, a risk assessment will be conducted to evaluate the likelihood and severity of each hazard. The risks will be categorized as high, medium, or low, and appropriate control measures will be implemented to mitigate the risks.4. Good Manufacturing Practices (GMP)4.1 Personnel Hygiene and TrainingAll employees involved in food handling activities will be trained on proper personal hygiene practices to prevent food contamination. This includes hand washing, appropriate attire, and regular health check-ups to ensure they are fit to handle food safely.4.2 Facility Design and MaintenanceFood production and storage facilities will be designed and maintained in a way that prevents contamination. The layout should allow for proper workflow, segregation of raw and cooked foods, and effective cleaning and sanitization.4.3 Equipment and UtensilsAll equipment and utensils used in food production and handling should be clean, well-maintained, and free from damage or contamination. Regular cleaning and sanitization should be conducted, and records should be maintained.4.4 Pest ControlEffective pest control measures should be implemented to prevent infestation. Regular monitoring, inspection, and pest control activities should be conducted to ensure a pest-free environment. 5. HACCP (Hazard Analysis Critical Control Point)5.1 HACCP PlanA HACCP plan will be developed to identify and control potential hazards in critical control points throughout the food production process. This plan will include monitoring, corrective actions, verification, and record-keeping.5.2 Critical Control Points (CCPs)Critical control points, where control is essential to prevent a food safety hazard from occurring, will be identified within the HACCP plan. Monitoring procedures and limits will be established to ensure the control measures are effective.6. Supplier Control6.1 Supplier Approval ProcessA supplier approval process will be established to ensure that all suppliers meet the organization's food safety requirements. Suppliers will be audited and evaluated based on their food safety practices, handling, and storage conditions.6.2 Raw Material InspectionAll incoming raw materials will be inspected and verified for quality and conformity to specifications. Physical, chemical, and microbiological testing may be conducted if necessary.7. Food Safety Training and Communication7.1 Training ProgramA comprehensive food safety training program will be developed and implemented to ensure that all employees are trained on the importance of food safety, food handling practices, and the organization's food safety policies and procedures.7.2 CommunicationClear and effective communication channels will be established to ensure that all employees are aware of their responsibilities regarding food safety. Regular meetings, newsletters, and signagewill be used to communicate important food safety information.8. Document ControlA document control system will be implemented to ensure that all food safety policies, procedures, records, and other relevant documents are controlled, updated, and easily accessible. Records of training, audits, inspections, and corrective actions will be maintained and regularly reviewed.9. Continuous ImprovementThe organization is committed to continuously improving its Food Safety Management System. Regular monitoring, measurement, and internal audits will be conducted to identify areas for improvement. Corrective and preventive actions will be taken to address any non-conformities and improve overall food safety performance.10. ConclusionThis Food Safety Management System is designed to ensure the safe handling, storage, and distribution of food within the organization. By following the policies, procedures, and control measures outlined in this system, we can minimize the risk of foodborne illnesses and provide consumers with safe and high-quality food products.。
中国食品法规的英文介绍pptx
该办法主要针对进出口食品的监管，包括食品安全风险评估、食品安全标准、食品进出口 程序等方面的规定。
食品安全管理规范
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《食品安全国家标准》
该标准包括食品中污染物、添加剂、营养标签等各方面的标准，是制
定食品安全政策和法规的基础。
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《食品生产经营规范》
该规范对食品生产经营过程中的卫生、质量、安全等方面提出了具体
卫生标准
法规对生产场所的卫生条件、卫生设施、卫生管理等方面进行了 详细规定，以确保食品生产过程中的卫生安全。
质量控制
法规要求企业对生产过程进行严格的质量控制，包括原料质量、加 工工艺、产品质量等方面，确保产品的质量符合标准。
食品流通环节的规定
经营许可
中国食品法规对食品流通环节实行经营许可制度，要求企业具备 相应的经营条件和资质，方可从事食品流通。
建立食品安全风险评估和预警机制
将建立食品安全风险评估和预警机制，及时发现和处理食品安全问题，防止事态扩大。
提高公众食品安全意识与参与度
加强公众宣传和教育
将加强对公众的食品安全宣传和教育，提高公众的食品安全意 识和自我保护能力。
鼓励公众参与食品安全监管
将鼓励公众积极参与食品安全监管，发挥社会监督作用，共同维 护食品安全。
加大对违法行为的处罚力度
03
对于涉及食品安全的违法行为，将加大处罚力度，提高违法成
本，形成有效的威慑。
加强食品安全监管能力建设
加强监管队伍建设
将加强食品安全监管队伍的建设，提高监管人员的素质和业务水平，确保监管工作的有效 实施。
强化技术手段和信息化手段的应用
将加强技术手段和信息化手段的应用，提高监管效率和准确性，防止食品安全问题的发生 。
食品安全法英文版(USDA美国农业部翻译)
Voluntary Report - Public distributionDate:3/11/2009GAIN Report Number:CH9019China, PeoplesRepublic ofFAIRS Subject ReportFood Safety Law of the People's Republic of China2009Approved by:William WestmanAgBeijingPrepared by:Mark Petry and Wu BugangReport Highlights:On February 28, China’s National People’s Congress (NPC) Standing mittee passed the first prehensive Food Safety Law (FSL) after five years of drafting. The FSL will go into effect on June 1, 2009. This report is an UNOFFICIAL translation of this law.Includes PSD Changes: NoIncludes Trade Matrix: NoAnnual ReportBeijing [CH1][CH]Executive Summary: On February 28, China’s National People’s Congress (NPC) Standing mittee passed the first prehensive Food Safety Law (FSL) after five years of drafting; the first draft was read in December 2007. The FSL will go into effect on June 1, 2009. For the first time, the Chinese Government uses Western terminology in calling for food safety regulation “from the product ion line to the dining table.〞 Key organizational provisions create astate-level Food Safety mission to oversee food-safety monitoring. This mission will be posed of members from the Ministry of Health (MOH), Ministry of Agriculture (MOA), GeneralAdministration for Quality Supervision, Inspection and Quarantine (AQSIQ), State Food and Drug Administration (SFDA) and the State Administration for Industry and merce (SAIC). Other key provisions deal with supervision, monitoring, enforcement, recall, trace back, licensing, registration, and development of standards and regulations.USDA Foreign Agricultural Service GAIN Report Global Agriculture Information NetworkTemplate Version 2.09A plete analysis of this law is provided in GAIN Report CH9018. This report is an UNOFFICIAL translation of this law.BEGIN TRANSLATIONFood Safety Law of the People’s Repu blic of ChinaThe Food Safety Law of the People’s Republic of China has been adopted at the 7th Session of the 11th Standing mittee of the National People’s Congress of the People’s Republic of China on February 28, 2009, is now issued, and shall be effective as of June 1, 2009.President of the People’s Republic of ChinaHu JintaoFebruary 28, 2009Food Safety Law of the People’s Republic of China(adopted at the 7th Session of the 11th Standing mittee of the National People’s Congress ofthe People’s R epublic of China on February 28, 2009)Table of ContentChapter 1. General ProvisionsChapter 2. Surveillance and Assessment of Food Safety RisksChapter 3. Food Safety StandardsChapter 4. Food Production and TradeChapter 5. Inspection and Testing of FoodChapter 6. Food Import and ExportChapter 7. Response to Food Safety IncidentsChapter 8. Supervision and AdministrationChapter 9. Legal LiabilitiesChapter 10. Supplementary ProvisionsFood Safety Law of the People’s Republic of ChinaChapter 1: General ProvisionsArticle 1 This Law is formulated to assure food safety and safeguard people's health and life.Article 2 The following business activities carried out within the territory of the People's Republic of China shall abide by this law:1)Food production and processing (hereinafter referred to as “Food Production〞); fooddistribution and catering service (hereinafter referred to as “Food Trading〞);2)Production and trading of food additives;3)Production and trading of packing materials, vessels, detergents and disinfectants forfood, as well as utensils and equipment used in food production and trading (hereafter referred to as “Food-Related Products〞);4)Food additives and food-related products used by food producers and traders;5)Safety management of food, food additives and food-related products.The quality and safety management of primary agricultural products for consumption(hereinafter referred to as “Edible Agricultural Products〞) shall abide by the Law of the People’s Republic of Chi na on Quality and Safety of Agricultural Products. However, this Law must be observed when developing quality and safety standards and releasing food safety information on edible agricultural products.Article 3 Food producers and traders shall strictly follow relevant laws, regulations and food safety standards in their business activities, be responsible for the public, ensure the food safety, receive the supervision of the public, and bear the social responsibility.Article 4 The State Council shall establish a Food Safety mittee whose responsibilities will be determined by the State Council.The executive department of health under the State Council is responsible for the overall food safety coordination, risk assessment of food safety, formulation of food safety standards, release of food safety information, development of accreditation criteria for food testing agencies and testing specifications, and the organization of investigationof and response to major food safety accidents.The regulatory departments for quality supervision, industry and merce administration, and food and drug administration under the State Council shall regulate food production, food distribution, and catering service, respectively, in accordance with this law andthe responsibilities identified by the State Council.Article 5 Local people's governments at and above the county level shall take integrated responsibility, leadership, organization, and coordination roles in regulating food safety within their jurisdiction and shall establish and hone a mechanism on the regulation of food safety during the whole food chain; take the integrated leadership and guidance role indealing with food safety emergencies; develop and enforce a food safety accountability system that evaluates and examines the regulatory agencies related to food safety.The local People’s Government at the county level or above shall define the regulatory responsibilities relating to food safety for the executive departments on health, agriculture, quality supervision, industry and merce, and food and drug administration in accordance with this Law and the State Council regulations. The relevant departmentsshall be responsible for the regulatory work on food safety within their respective jurisdiction.Agencies that are established by subordinate administrative divisions of a higher level government and are located in a lower level administrative region shall carry out the regulatory responsibilities of food safety under the integrated organization and coordination of the lower level government.Article 6 The administrative departments of health, agriculture, quality supervision, industry and merce, and food and drug administration at the county level or above shall enhance munication, coordination, exercise the rights and bear the responsibilities in accordance with their respective duties.Article 7Food industry associations shall tighten the self-discipline of the industry, and guide food producers and traders to produce and trade according to law, facilitate the construction of industry creditability, and publicize and spread knowledge related to food safety.Article 8 The State encourages social and munity groups to conduct educational activities regarding food safety laws and regulations, food safety standards and knowledge, to advocate healthy diets, and to raise consumers’ food safety awareness and self-protection ability.The media shall publicize food safety laws, regulations, standards and knowledge for free and provide public oversight on acts that violate the Law.Article 9 The State encourages and supports basic and applied research related to food safety and encourages and supports food producers and traders to adopt advanced technologies and management practices for the sake of enhanced food safety.Article 10 Any organization or individual has the right to report any act during food production and trade that violates this Law and has the right to inquire food safety information from relevant agencies and provide ments and suggestions about food safety regulation.Chapter 2: Surveillance and Assessment of Food Safety RisksArticle 11 A national surveillance system for food safety risks shall be established tomonitor food-borne diseases, food contamination and other food-related hazards.The executive department of health under the State Council, in conjunction with other relevant departments of the State Council, shall formulate and enforce a national surveillance plan on food safety risks. The executive departments of health at the people’s governments of provinces, autonomous regions and municipalities directly under the central government shall formulate and enforce surveillance plans on food safety risks within their respective jurisdiction in accordance with the national surveillance plan on food safety risks and taking into account regional particularities.Article 12 The executive departments on agriculture, quality supervision, industry and merce, and food and drug administration under the State Council shall immediately report to the executive department of health under the State Council after hearing any information on food safety risks. The executive department of health under the State Council shall in a timely manner adjust the surveillance plan on food safety risks upon verification of the information with other relevant authorities.Article 13 A national assessment mechanism for food safety risks shall be established to assess the risks on biological, chemical and physical hazards in foods and food additives.The executive department of health under the State Council shall be responsible for organizing food safety risk assessments. An expert mittee on food safety risk assessment which is posed of experts on medical science, agriculture, food, and nutrition, shall be established to conduct the food safety risk assessment.The safety assessment of pesticides, fertilizers, growth regulators, animal drugs, feed and feed additives shall be attended by experts from the expert mittee on food safety risk assessment.The food safety risk assessment shall be conducted on the basis of scientific methods, information of food safety risk surveillance, scientific data, and other relevant information.possible safety problem through food safety risk surveillance or reports of other parties,shall immediately organize inspection and food safety risk assessment.Article 15 The executive departments for agriculture, quality supervision, industry and merce administration, and food and drug administration under the State Council shall make suggestions on food safety risk assessment and provide the relevant information and documents.The executive department of health under the State Council shall inform the relevant departments of the State Council of the food safety risk assessment results in a timely manner.Article 16 Food safety risk assessment results shall be the scientific basis for developingand modifying food safety standards, as well as regulating food safety.In case the food safety risk assessment concludes that a food is unsafe, the executive departments for quality supervision, industry and merce, and food and drug administrationunder the State Council shall immediately take corresponding actions within their respective duties to ensure termination of the food production and trade inform consumers to stop consumption of the food; if necessary, the executive department of health under the State Council shall immediately formulate or modify the relevant food safety national standards.Article 17 The executive department of health under the State Council shall, in conjunctionwith relevant State Council departments, conduct prehensive analyses of the food safetysituation according to the result of food safety risk assessments and food safety regulatory information. For foods with high potential risks as a result of the prehensive analyses, the executive department of health under the State Council shall issue food safety alerts to the public in a timely manner.Chapter 3: Food Safety StandardsArticle 18 The food safety standards shall be intended to safeguard the public health, to be scientific, reasonable, safe and reliable.Article 19 Food safety standards are mandatory. Except for the food safety standards, no other mandatory standards for food shall be developed.Article 20 Food safety standards shall include the following:1)The limits of pathogenic microorganisms, pesticide residues, veterinary drug residues,heavy metals, contaminants, and other substances hazardous to human health in food andfood-related products;2)Varieties, scope of application, and dose of food additives;3)Requirements for nutritional ingredients in staple and supplementary food dedicated tobabies and other specific populations;4)Requirements for labeling, identification and instructions relevant to food safety andnutrition;5)Hygienic requirements for food production and trading processes;6)Quality requirements related to food safety;7)Methods and procedures for food testing; and8)Other particulars necessary for developing food safety standards.developing and publicizing national food safety standards and the standardization administrative department under the State Council shall provide the national standard number.The limits of pesticide residue and veterinary drug residue in food and their testing methods and procedures shall be developed by the executive department of health and agriculture under the State Council.The testing procedures for slaughtering livestock and poultry shall be developed by the petent authorities under the State Council in conjunction with the executive department of health under the State Council.In case a product’s national standard involves the national food safety standard, it shall be consistent with the national food safety standard.Article 22 The executive department of health under the State Council shall consolidate the mandatory standards among existing quality and safety standards for edibleagricultural products, food hygiene standards, food quality standards, and relevant industry standards related to food and issue unified national food safety standards.Before issuance of the national food safety standards specified in the Law, food producers and traders shall produce or trade food based on existing quality and safety standards for edible agricultural products, food hygiene standards, food quality standards, and relevant industry standards related to food.Article 23 The national food safety standards shall be reviewed and approved by the national food safety standard evaluation mittee which is posed of experts in medicine, agriculture, food, and nutrition as well as representatives from relevant departments under the State Council.The formulation of national food safety standards shall base on the results of food safetyrisk assessments and take full account of the results of quality and safety risk assessments for edible agricultural products, shall reference to the relevant international standards and the results of international food safety risk assessments, and shall solicit extensively the opinions from food producers, traders, and consumers.Article 24 In the absence of a national food safety standard, a local food safety standard may be developed.The executive departments of the people’s governments at the provincial, autonomous region, and municipal levels shall organize the drafting of local food safety standards with reference to the provisions of this Law regarding formulation of national food safety standards and report to the executive department of health under the State Council for record.Article 25 In the absence of a national or local food safety standard, the food enterprise may develop an enterprise standard as this basis for production. The State encourages food enterprises to develop enterprise standards more stringent than the national or local food safety standards. The enterprise standard is applicable only to the enterprise and shall be reported to the executive department of health at the provincial level for record.Article 26Food safety standards shall be accessible by the public for free.Chapter 4: Food Production and TradeArticle 27 Any food production or trading activities shall ply with food safety standards and the following requirements:1)Have appropriate places for raw material treatment and food processing, packaging, andstorage that are suitable for the variety and quantity of the food being produced ortraded, make the environment tidy, and keep a required distance away from toxic orhazardous places, and other contamination sources.2)Have appropriate production or trading equipment or facilities that are suitable for thevariety and quantity of the food being produced or traded, have appropriate equipment or facilities for disinfection, changing clothes, cleansing, lighting, ventilation,anticorrosion, dust-proofing, fly-proofing, rat-proofing, pest-proofing, washing, and drainage of wastewater, and deposit of garbage and wastes.3)Have technical staff on food safety, management personnel, and the rules and regulationsto ensure food safety;4)Have reasonable equipment layout and operational flow to prevent cross-contaminationbetween unprocessed foods and direct consumption foods, between raw materials and finished products, and to avoid food contacting with toxic or dirty items;5)Wash and sterilize the tableware, kitchenware, and containers holding direct consumptionfood before use, and wash and clean the kitchenware and utensils after use;6)Use safe and harmless containers, tools, and equipment for food storage, transportation,and loading/unloading, keep them clean and avoid food contamination, ply with special requirements such as temperature for food safety purposes, and never transport food with toxic or harmful items;7)Use small packages or nontoxic and clean packaging materials and tableware for directconsumption food;8)Food producers and traders shall maintain personal hygiene, clean their hands, and dressin clean clothing and cap; use sterilized and clean vending tools for direct consumption food without a package;9)Use water that plies with the national hygienic standard for drinking water;10)Use detergents and disinfectors that are safe and harmless to the human body;11)Other requirements stipulated by laws and regulations.Article 28 Production and trading of the following foods are prohibited:1)Food made with non-food raw material or added with chemicals other than food additives orother substances possibly hazardous to human health, or food produced from recycled food as raw materials;2)Food with content of pathogenic microorganisms, pesticide residues, veterinary drugresidues, heavy metals, contaminants, and other substances of possible hazards to human health exceeding the limits of the food safety standards;3)The nutritional ingredients for staple and supplementary food dedicated to babies andother specific populations fail to ply with food safety standards;4)Food which is rotten or spoiled, has rancid fat, contains mold or insects, is dirty orcontaminated, contains foreign matters, has been adulterated, or displays abnormal sensory indication;5)Meat or meat products of poultry, livestock, animals, or aquatic animals that die fromdisease, poison, or any unidentified causes;6)Meat or meat products that have not been inspected and quarantined by animal healthsupervisory agencies or have failed to pass such inspection and quarantine;7)Food contaminated by packaging materials, containers or meansof transport;8)Food exceeding the shelf life;9)Pre-packaged products without labels;10)Food expressly prohibited by the State from production and trading for special purposessuch as disease prevention;11)Other food failing to meet food safety standards or requirements.Article 29 The State implements a licensing system for food production and trading. Any organization or individual shall obtain a food production license, food distribution license, or catering service license according to law before engaging in food production, food distribution, or catering service.Food producers having a food production license are not required to obtain a food distribution license when selling foods produced by themselves at their production premises; catering service providers having a catering service license are not required to obtain a food production or distribution license when selling foods produced by themselves at their service premises; farmers are not required to obtain a food distribution license when selling edible agricultural products produced by themselves.Small food workshops and food vendors that engage in food production and tradingactivities shall ply with the food safety requirements of the Law suitable for their production or trading scale and conditions ensure that the food being produced or traded are clean, nontoxic and harmless. The relevant authorities shall strengthen the supervision and management over these individuals. Detailed management measures shall be developed in accordance with the L aw by the standing mittees of the People’s Congress at the provincial, autonomous region, and municipal levels.Article 30 The People’s Governments at the county level or above shall encourage small food workshops to improve the production conditions and encourage food vendors to tradein fixed locations, such as centralized markets and shops.Article 31 The executive departments of health, agriculture, quality supervision,industry and merce, and food and drug administration at the county level or above shall review applicants’ documents as required by Article 27.1 – 4 of the Law in accordance with the Law of the People’s Republic of China on Administrative Licensing, and shall inspect the applicant’s production or trading place if necessary. For applica nts that ply with the requirements, a license shall be granted; for those that fail to ply with the requirements, a license shall not be granted with reasons in writing.Article 32 Food producers and traders shall establish a food safety management system, strengthen the training of the employees on food safety knowledge, assign the full-time orpart-time food safety management personnel, properly conduct inspection of the foods for operation and conduct the food production and trading according to law.Article 33 The State encourages food producers and traders to ply with good manufacturing practices (GMP) and to implement the Hazard Analysis and Critical Control Point (HACCP) system in order to improve food safety management level.For food enterprises having been certified with GMP and HACCP, the certification institutions shall conduct the follow-up investigations according to law; for thosefailing to ply with the certification requirements, the certification institutions shall cancel the certificate according to law and report in a timely manner to the authorities of quality supervision, industry and merce, and food and drug administration, and notify the public. The certification institution shall not charge any fees for the follow-up investigation.Article 34 Food producers and traders shall establish and implement an employee health management system. Anyone who suffers from an infectious disease of digestive tract, such as dysentery, typhoid, or virus hepatitis, active tuberculosis, and purulent or weeping skin diseases that adversely affect food safety must not engage in work in direct contact with food for consumption.The personnel involved in food production and trading shall take a medical check-up each year, and can work only after they have obtained a health certificate.Article 35 The producers of edible agricultural products shall apply agricultural inputs such as pesticides, fertilizers, growth regulators, veterinary drugs, feed, and feed additives in accordance with food safety standards and relevant State regulations. Enterprises and specialized farmer cooperatives that produce edible agricultural products shall establish a production record for the edible agricultural product.The executive department of agriculture at the county level or above shall enhance the management and guidance on the application of agricultural inputs and establish and improve a safe application system for agricultural inputs.Article 36Food producers shall check the license of the supplier and pliancecertificate of the product when purchasing food raw materials, food additives, and food-related products. In the absence of a pliance certificate, the food raw material shall betested in accordance with food safety standards. Food producers shall not purchase or use raw materials, food additives, and food-related products that do not ply with the food safety standards.Food producers shall establish a verification record for ining food raw materials, food additives, and food-related products, indicating such information as name, specification, quantity, supplier name and contact information, and purchase date of food raw materials, food additives, and food-related products.The verification record for food raw material, food additives, and food-related products shall be true and be kept for at least two years.Article 37 Food producers shall establish and maintain an inspection record for outgoing food that verifies inspection certificates and safety status of the outgoing food. It shall truly record such information as name, specification, quantity, production date, batch number, inspection certificate number, name and contact information of the purchaser, and sale date.The inspection record for outgoing food shall be true and be kept for at least two years.Article 38Producers of food raw materials, food additives, or food-related products shall inspect the food raw materials, food additives, or food-related products being produced in accordance with food safety standards and the products can exit the factory or be sold only after they have passed the inspections.Article 39 Food traders shall check the license of the supplier and pliance certificateof the food when purchasing a food item.Food trading enterprises shall establish and maintain an inspection record for ining food that truly indicate such information as name, specification, quantity, production date, batch number, shelf life, name and contact information of the supplier, and purchase date.The inspection record for ining food shall be true and be kept for at least two years.For food trading enterprises that adopt a centralized distribution model, theheadquarters of the enterprises may centrally check the license of the supplier andpliance certificates of the food and create an inspection record for ining food products.Article 40 Food traders shall store food in accordance with food safety assurance requirements, and regularly check the food in storage and remove the spoiled or outdated food in a timely manner.Article 41 Food traders shall indicate at the storage facility such information as food name, production date, shelf life, and name and contact information of the producer when storingfood in bulk.Food traders shall indicate on the container or external package the food name, production date, shelf life, and name and contact information of the trader when selling food in bulk.Article 42 Pre-packaged food shall be labeled on the package, which indicate the following:1)Name, specification, net content, and date of production;2)Table of ingredients or formulation;3)Producer name, address and contact information;4)Shelf life;5)Code of product standard(s);6)Storage requirements;7)Generic name of the food additives as used in the national standard;8)Production License Number; and9)Other information that must be indicated in accordance with applicable laws, regulations,and food safety standards.The labels of staple and supplementary food dedicated to babies and other specific populations shall also indicate main nutritional ingredients and their contents.Article 43 The State adopts a licensing system for the production of food additives. The conditions and procedures of applying for a food additive production license shall be implemented in accordance with the relevant State regulations governing the administration of production licensing for industrial products.Article 44 Any organization or individual applying for production of novel foods, new food additive varieties, or new food-related products shall submit the assessment materialsrelative to the product to the executive department of health under the State Council. The executive department of health under the State Council shall organize a review of the safety assessment materials within sixty (60) days upon receipt of the application. For applications that ply with food safety requirements, a license shall be granted and made public. For applications that fail to ply with the safety requirements, a license shall not be grantedwith an explanatory note in writing.Article 45 A food additive can be incorporated into the scope permitted for use onlyafter it is technically required and proven to be safe and reliable through the risk assessment. The executive department of health under the State Council shall timelyrevise the standards on varieties, scope of application, and dosage levels of food additives in accordance with technical necessity and the results of food safety assessments.Article 46Food producers shall apply food additives in accordance with food safety standards governing food additive varieties, scope of application and dosage levels and must not use any chemical substances other than food additives or other substances with possible hazards to human health during food production.。
中国食品法规介绍英文pptx
Recommendations and Outlook for China’s Food Regulations
Recommendations for improving the effectiveness of food regulations.
Outlook for Future Research and Development
Food Safety Regulations
01
Food Safety Law of the People's Republic of China
02
Measures for the Supervision and Administration of Food Safety
03
04
Implementation Rules for the Supervision and Administration of Drinking Water Safety
The Ministry of Agriculture is responsible for the supervision of food safety in the agricultural production process.
Food Regulations Enforcement and Supervision
Hygiene Standards for Food Processing Enterprises
Measures for the Safe Production of Food Processing Enterprises
Food Circulatlations on the Distribution and Trade of Foodstuffs
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II .The contrast between Chinese food law and relevant international law
III. The Survey of Chinese food hygiene norm IV.The contrast between Chinese food hygiene
CFHL
Main legal prescriptions (1)
➢ Legal purpose: to prevent the food pollution and guarantee human health
➢ Ensure the supervision system of national food hygiene: the central and regional health executive departments shoulder the responsibility of supervision
Passed in the 25th conference of the 5th standing committee of the national people’s congress in Nov. 19th, 1982.
➢ Chinese Food Hygiene Law :
Passed in the 16th conference of the 8th national congress in Oct.30, 1995, and announced as No.59 Chairman Order, and implemented since the date of announcement.
Framework of CFHL 57 entries of 9 chapters
➢ Chapter One General Provisions ➢ Chapter Two Food Hygiene ➢ Chapter Three The Hygiene of Food Additive ➢ Chapter Four The Hygiene of food container, package
norm and international standards
I. Brief introduction of Chinese Food hygiene law system
Main Models of Food Law
Food Law：For example, some European countries
➢ Basic hygiene requirement for food, food additive, food container, package material, tools, equipment, detergent, disinfectant of fcriptions (2)
Food,Drug and Cosmetic Act： For example, U.S.A
Food Hygiene (Sanitary) Law：For example, Japan and China
Food Hygiene Law of PRC
➢ Chinese Food Hygiene Law (On trial):
material, and tools and equipment of food. ➢ Chapter Five The formulation of food hygiene
standards and management ➢ Chapter Six The management of food hygiene ➢ Chapter Seven The supervision of food hygiene ➢ Chapter Eight Legal responsibility ➢ Chapter Nine Amendments
market: health protection food, new resource food, new varieties of additive, new varieties of food container, package material, tool made from new material ➢ To authorize the health executive departments of the State Council to formulate health standards, management and inspection rules
➢ Explicit the hygiene requirements of food production and operation: procedure, place, and personnel
➢ Explicit the products which are forbidden to produce and sell ➢ The relevant hygiene evaluation and safety evaluation system ➢ Ensure the products which approval is a must before going to
The Chinese food hygiene regulations and standards in contrast to international relevant codes
The Chinese food hygiene regulations and standards in contrast to international relevant codes
➢ Suitable range: food, food additive, food container, package material, tools, equipment, detergent, disinfectant of food, production and operation place, facilities, and relevant environment of food