中国食品法规介绍(英文).pptx

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 ;I. Brief introduction of Chinese Food hygiene law systemMain Models of Food Law;Food Hygiene Law of PRC;Framework of CFHL57 entries of 9 chapters;CFHLMain legal prescriptions (1);CFHLMain legal prescriptions (2);CFHLMain legal prescriptions (3);Food Hygiene Regulation;Examples of regulations for foods and raw materials;Regulations on food processing and handling;Regulations on containers,etc.;Regulations on inspections and administrative panalties;Regulations on laboratory and testing;Comparison of CFHL with relevant foreign laws;General views to improve food safety legislation;FAO/WHOModel Food Law;FAO/WHOModel Food Law;FAO/WHOModel Food Law;FAO/WHOModel Food Law;Comparison: similar legal prescriptions;Comparison: differences;三、中国食品卫生标准概况 A briefing to food hygiene standards in China CFHL规定;Categories of food hygiene standards;Categories of food hygiene standards;Hygiene standards of Various food (475);Content of food hygiene standards;Procedures to formulate food hygiene standards;Factors considered in formulating standards;Comparison of Chinese standards with Codex;Codex;Codex Secretariat;Committees of CAC;Commodity committee and special team;Regional coordinate committee(6) ; The Codex Step Procedure; CAC;CAC;The change tendency of CAC in current years;The difference and similarity between food hygiene standards and Codex(1); The difference and similarity between food hygiene standards and Codex(2);Review and amendments of the Chinese standards ;Basic principles of examination and revision(1); Basic principles of examination and revision(2);Principles to adopt CAC standards in check-up ;Major changes of national standards in food hygiene after examination; Major changes of national standards in food hygiene after examination;Conclusions