cac法规.docVIP

三、法典指导原则 序号 编号 英文名称 中文名称 我国标准采用对照 页数 279 CAC/GL 1- 1979,Rev.1-1991 General Guidelines on Claims 标签说明通用导则 ? 3 280 CAC/GL 2- 1985 ,Rev.1-1993 Codex Guidelines on Nutrition Labeling 营养标签法典导则 ? 7 281 CAC/GL 3- 1989 Guidelines for Simple Evaluation of Food Additive Intake 食品添加剂吸收量简单评价导则 ? 19 282 CAC/GL 4- 1989 Codex General Guidelines for Utilization of Vegetable Protein Products (VPP) in Foods 在食品中使用植物蛋白制品(VPP)的通用导则 ? 10 283 CAC/GL 5- 1989 Guideline Levels for Radionuclides in Foods following accidental Nuclear Contamination for use in International Trade 在国际贸易中核事故污染后食品放射核素的指导值 ? 4 284 CAC/GL 6- 1991 Guideline Levels for Vinyl Chloride Monomer and Acrylonitrile in Food and Packaging Material 食品和包装材料中氯乙烯单体和丙烯腈残留的指导值 ? 1 285 CAC/GL 7- 1991 Guideline Levels for Methylmercury in Fish 鱼类甲基汞指导值 ? 1 286 CAC/GL 8- 1991 Formulated Supplementary Foods for Older Infants and Young Children 较大婴儿和幼童的辅助配方食品 ? 11 287 CAC/GL 9- 1987,Amended 1989,1991 General Principles for the Addition of Essential Nutrients to Foods 食品必须营养素添加通则 ? 4 288 CAC/GL 10- 1979, Amended 1983,1991 Advisory List of Mineral Salts and Vitamin compounds for Use in Foods for Infants and Children 婴幼儿食品中使用的矿物盐和复合维生素参考清单 ? 8 289 CAC/GL 11- 1991 Mixed Fruit Juices 混合果汁导则 ? 4 290 CAC/GL 12- 1991 Mixed Fruit Nectars 混合果蜜导则 ? 4 291 CAC/GL 13 -1991 Guidelines for the Preservation of Raw Milk by Lactoperoxidase System 乳过氧化酶系统保藏鲜奶的导则 ? 5 292 CAC/GL 14- 1991 Guide for the Microbiological Quality of Spices and Herbs Used in Processed Meat and Poultry Products 加工肉禽制品使用的调料和香草的微生物质量指南 ? 2 293 CAC/GL 15- 1991 Guidelines for the Use of Non-Meat Protein Products in Processed Meat and Poultry Products 加工肉禽制品中使用非肉类蛋白制品导则 ? 4 294 CAC/GL 16-1993 Codex Guidelines for the Establishment of a Regulatory Programme for Control of Veterinary Drug Residues in Foods 制定控制食品兽药残留管理方案的法典导则 ? 46 295 CAC/GL 17- 1993