中国食品法规的英文介绍(1)-文档资料

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 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.。

《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.。

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 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.。

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.。

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. 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