《中华人民共和国食品卫生法》

关于《中华人民共和国食品卫生法》(草案)的说明文章属性•【公布机关】全国人大常委会•【公布日期】1982.11.19•【分类】立法草案及其说明正文关于《中华人民共和国食品卫生法》(草案)的说明卫生部副部长王伟各位委员：一、草案拟定经过和主要内容《中华人民共和国食品卫生法》(草案)，是在全国贯彻一九七九年国务院颁发的《中华人民共和国食品卫生管理条例》以及其他有关食品卫生法规的基础上，总结了三十多年来食品卫生监督、管理工作的经验教训和存在问题，并参考了一些国家的食品卫生法规而写成的。

本法自一九八一年四月开始起草，先后召开各种类型的调查讨论会议共二十多次，并印发至各省、自治区、直辖市卫生和有关部门以及国务院有关部委广泛地征求了意见；草案报国务院后，今年四月国务院办公厅又发至全国各省、自治区、直辖市人民政府和国务院所属部委征求意见；七月全国人大常委会又发到各省、自治区、直辖市人大常委会征求意见。

前后共收到意见一千四百多条，改稿十多次。

普遍认为颁发《食品卫生法》十分必要，本法送审稿内容是基本可行的。

在整个修改过程中得到了全国人大常委会法制委员会、国务院经济法规研究中心和司法部法制局、最高人民法院、最高人民检察院等单位的具体指导和帮助。

一九八二年十一月六日国务院常务会议讨论通过。

根据会上的意见和精神，在考虑某些条款的可行性方面、行政和刑事处罚方面又稍作了修改，有的问题有待“实施细则”规定解决。

为使各地、各有关部门和单位做好贯彻执行本法的充分准备，将生效日期推迟到一九八三年十月一日。

《食品卫生法》(送审稿)分九章四十五条。

主要内容是：对食品，食品添加剂，食品容器、包装材料，食品用工具、设备的管理原则作了比较具体的规定；明确各生产经营部门及其所属单位要负责自己的食品卫生和安全，设置卫生管理、检验机构；规定实行国家食品卫生监督制度和各级食品卫生监督机构、人员的职责；规定了因违反本法造成危害或损失时的法律责任以保障人民的利益。

《中华人民共和国食品安全法》的修订历程作者：陆琪来源：《中国防伪报道》2015年第06期1995年10月30日在中华人民共和国第八届全国人民代表大会常务委员会第十六次会议上，通过了《中华人民共和国食品卫生法》，自公布之日起施行。

《中华人民共和国食品卫生法》对保证食品安全、保障人民群众身体健康，发挥了积极作用，我国食品安全的总体状况不断改善。

但是，食品安全问题仍然比较突出，不少食品存在安全隐患，食品安全事故时有发生，人民群众对食品缺乏安全感。

2009年2月28日，十一届全国人大常委会第七次会议通过了《中华人民共和国食品安全法》，根据《中华人民共和国食品安全法》第104条，《中华人民共和国食品卫生法》自2009年6月1日起废止，取而代之的是《中华人民共和国食品安全法》。

该法的最大亮点在于提出了风险监管理念，确立了以食品安全风险监测和评估为基础的科学管理制度，明确了食品安全风险评估结果作为制定、修订食品安全标准和对食品安全实施监督管理的科学依据。

《食品安全法》实施后，对规范食品生产经营活动、保障食品安全发挥了重要作用，使食品安全整体水平得到提升，食品安全形势总体稳中向好。

但与此同时，我国食品企业违法生产经营现象依然存在，食品安全事件时有发生，监管体制、手段和制度等尚不能完全适应食品安全需要，法律责任偏轻、重典治乱的威慑作用没有得到充分发挥，食品安全形势依然严峻。

另一方面，党的十八大以来，党中央、国务院进一步改革完善我国食品安全监管体制，着力建立最严格的食品安全监管制度，积极推进食品安全社会共治格局。

为了能以法律形式固定监管体制改革成果、完善监管机制，解决当前食品安全领域存在的突出问题，并为最严格的食品安全监管提供体制制度保障，2013年10月，国家食品药品监管总局向国务院报送了《中华人民共和国食品安全法（修订草案）》送审稿，提出了修订的总体思路与修订内容，后经征求相关部门、地方政府、行业协会的意见，向社会公开征求意见，5省市实地调研，多次召开企业和行业协会座谈会及专家论证会等多环节。

中华人民共和国食品卫生安全法《中华人民共和国食品安全法》已由中华人民共和国第十一届全国人民代表大会常务委员会第七次会议于2021年2月28日通过，现予公布，自2021年6月1日起施行。

中华人民共和国食品卫生安全法第一章总则第一条为了防止、控制和消除食品污染以及食品中有害因素对人体的危窖，预防和减少食源性疾病的发生，保证食品安全，保障人艮群众生命安全和身体健康，增强人民群众体质，制定本法。

第二条在中华人民共和国境内从事下列活动，应当遵守本法：（一）食品生产和加工（以下称食品生产），食品流通和餐饮服务（以下称食品经营）:（二）食品添加剂的生产、经营；（三）用于食品的包装材料、容器、洗涤剂、消毒剂和用于食品生产经营的工具、设备（以下称食品相关产品）的生产、经营：（四）食品生产经营者使用食品添加剂、食品相关产品：（五）对食品、食品添加剂和食品相关产品的安全管理。

供食用的源于农业的初级产品（以下称食用农产品）的质量安全管理，遵守农产品质量安全法的规定。

但是，制定有关食用农产品的质量安全标准、公布食用农产品安全有关信息，应当遵守本法的有关规定。

转基因食品的安全管理，还应当遵守有关行政法规的规定。

第三条食品生产经营者应当严格依照本法和其他有关法律、法规的规定和食品安全标准从事生产经营活动，不得生产经营不安全食品；生产经营不安全食品的，依照本法必须承担法律责任。

第四条县级以上地方人民政府对本行政区域的食品安全监督管理负总责，统一领导、协调本行政区域的食品安全监督管理工作，建立健全食品安全监督管理协调机制；统一领导、指挥食品安全突发事件应对工作；建立食品安全监督管理责任制，对食品安全监督管理部门进行评议、考核。

上级人艮政府所属部门在下级行政区域设置的机构应当在所在地人民政府的统一协调下，依法做好食品安全监督管理工作。

第五条县级以上食品生产、流通、餐饮服务监督管理部门依据本法和国务院规定的职责，对食品生产经营活动实施监督管理。

《中华人民共和国食品安全法》释义（一）中华人民共和国食品安全法条文释义第一章总则第一条为保证食品安全，保障公众身体健康和生命安全，制定本法。

【释义】本条是关于食品安全法立法目的的规定。

“国以民为本，民以食为天”，食品安全关系到国家和社会的稳定发展，关系到公民的生命健康权利。

如何解决食品安全问题，保护公众身体健康和生命安全，已成为摆在世界各国政府面前的一项重要的战略任务。

一、食品安全的概念根据世界卫生组织(WHO)的定义，食品安全(food safety)是指“食物中有毒、有害物质对人体健康影响的公共卫生问题”。

食品安全要求食品对人体健康造成急性或慢性损害的所有危险都不存在，起初是一个较为绝对的概念。

后来人们逐渐认识到，绝对安全或者不存在丝毫的危险是很难做到的，食品安全更应该是一个相对的、广义的概念。

一方面，任何一种食品，即使其成分对人体是有益的，或者其毒性极微，如果食用数量过多或食用条件不合适，仍然可能对身体健康引起毒害或损害。

譬如，食盐过量会中毒，饮酒过度会伤身。

另一方面，一些食品的安全性又是因人而异的。

譬如，鱼、虾、蟹类水产品对多数人是安全的；可确实有人吃了这些水产品就会过敏，会损害身体健康。

因此，评价一种食品或者其成分是否安全，不能单纯地看它内在固有的“有毒、有害物质”，更要紧的是看它是否造成实际危害。

从目前的研究情况来看，在食品安全概念的理解上，国际社会已经基本形成共识，即食品的种植、养殖、加工、包装、贮藏、运输、销售、消费等活动符合国家强制标准和要求，不存在可能损害或威胁人体健康的有毒、有害物质致消费者病亡或者危及消费者及其后代的隐患。

根据我国1995年10月30日公布施行的《中华人民共和国食品卫生法》(以下简称食品卫生法)，食品卫生是指食品应当具有的良好的性状，也就是食品要达到的标准和要求，包括以下三方面：(一)食品应当无毒无害，不能对人体造成任何危害。

换句话说，食品必须保证不致人患急、慢性疾病或者潜在性疾病。

食品卫生制度及卫生标准规定一、食品卫生制度1.1 食品卫生安全法《中华人民共和国食品安全法》是对国内食品卫生管理制度最重要的法律之一。

该法律规定了食品卫生安全的基本原则和食品安全管理的机构。

其中，重要的条款包括：- 生产者应当对其生产的食品的安全性负责。

- 经营者和食品生产者应当建立并实施食品安全追溯制度。

- 管理部门对食品进行监督检查，并对监管失职的单位和个人进行处罚。

1.2 食品药品监督管理机构国家食品药品监督管理局（CFDA）是中国食品卫生安全的最高机构。

该机构负责食品的注册审批、监管和管理工作。

各地省市县也都设有相应的食品药品管理机构，负责监督和检查当地的食品卫生情况。

二、卫生标准规定2.1 食品安全标准食品安全标准是保障食品卫生安全的法规性标准规定。

根据中国法律法规，食品安全标准分为以下三种：- 国家标准：由国家标准化管理委员会制定，适用于全国范围。

- 行业标准：由行业协会或专业团体制定，适用于行业范围内。

- 地方标准：由省、自治区、直辖市政府或地方标准化管理机构制定，适用于地方范围内。

2.2 卫生标志卫生标志是对符合卫生标准的食品进行认证的标志。

在中国，卫生标志通常有以下几种：- 绿色食品：指采用安全的种植、加工、储存和运输技术，符合国家食品卫生标准的农产品和食品。

- 绿色+食品：是对绿色食品的进一步加工，同时符合国家规定的有关营养、功能性和药理学等方面的标准。

- 绿色有机食品：是不使用化学合成农药和化肥、不添加任何化学物质的绿色食品。

- 无公害食品：指在生产和加工中，不使用、减少或规避对人体有害的物质，生产出的农产品和食品符合国家规定的卫生标准。

总的来说，食品卫生制度和卫生标准规定是为保证人们的食品安全和健康而建立的。

作为消费者，我们应该了解和关注食品卫生制度和卫生标准规定，做出明智的消费选择。

中华人民共和国食品卫生法中华人民共和国食品卫生法是一部非常重要的法律，它规定了食品的生产、流通、使用等方面的基本原则和规范。

以下是对中华人民共和国食品卫生法的一些认识与了解，以及它的步骤和应用。

一、中华人民共和国食品卫生法的意义中华人民共和国食品卫生法在我国的食品安全保障中扮演着非常重要的角色。

它主要是为了保障人民的健康和生命安全，控制食品中毒等问题，提高人民的生活品质和幸福感。

其意义在于，从国家层面上制定有关食品安全管理的基本规定，采取措施保证人们食品安全的权益得到有效保护。

二、中华人民共和国食品卫生法的适用范围该法律适用于我国食品安全的全过程，包括食品的生产、加工、包装、储存、运输、销售、服务、监督管理等环节。

它涉及到广泛的食品品种，包括但不限于农产品、畜禽肉、水产品、加工食品、饮料、酒类等。

三、中华人民共和国食品卫生法的重要步骤中华人民共和国食品卫生法主要包括下列三个重要步骤：1、食品安全风险评估：该阶段的目的是对食品安全风险进行评估，为控制风险提供科学依据。

这个阶段是针对食品可能存在的安全问题，组织专业机构对食品进行检查和评估，并确定食品的安全标准。

2、食品安全监督：这个阶段是针对在生产、流通、使用、储存等各个环节中可能出现的食品安全问题进行监督。

食品安全监督的目标是防止食品污染和食品中毒事件的发生。

3、食品安全危机应急处理：在出现食品安全问题和危机后，必须要及时采取应急措施，控制和消除风险，使人民生命健康得到保障。

四、中华人民共和国食品卫生法的应用中华人民共和国食品卫生法对我国的食品安全保障体系起着至关重要的作用。

落实该法律的各个方面的规定，必须从制定各种配套法律、法规、标准和规程做起。

各级政府、相关机构、生产企业和消费者都应当牢记食品安全的重要性，落实食品安全的责任，确保人民群众的食品安全或者维权程序得到有力的保护。

总之，中华人民共和国食品卫生法的颁布和实施，对保障人民的健康和生命安全具有重要的意义和价值。

《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。

中华人民共和国食品卫生管理条例正文：---------------------------------------------------------------------------------------------------------------------------------------------------- 中华人民共和国食品卫生管理条例（国务院1979年8月28日）第一章总则第一条为了加强食品卫生管理，提高食品质量，防止食品污染，预防食品中有害因素引起食物中毒、肠道传染病和其他疾病，增进人民身体健康，更好地为社会主义现代化建设服务，特制订本条例。

第二条一切全民所有制和集体所有制单位（包括集体食堂）所生产、经营的以及经工商行政管理部门准许上市的食品、食品原料、食品添加剂和食品包装材料，在生产、加工、收购、储存、运输、销售过程中的卫生状况，都属于本条例管理的范围。

本条例所称“食品”，指已经过加工和能够直接食用的各种食物和饮料、豆制品、调味品、瓜果、茶叶等：“食品原料”，指粮食、油料、糖料、肉类、蛋类、薯类、蔬菜、水产品等：“食品添加剂”，指在食品生产、加工、保藏等过程中为防腐、改善色香味和品质等而加入的和化学合成或天然物质：“食品包装材料”，指包装、盛放食品的容器、工具、纸等。

第二章食品卫生标准第三条一切销售的食品必须做到无毒、无致病病菌病毒、无寄生虫、无腐败霉变、洁净无杂质，于人民健康有益无害。

卫生部门和有关主管部门，应当根据这一原则，共同研究，逐步制订出各类食品、食品原料、食品添加剂和食品包装材料的卫生标准以及检验方法（以下简称食品卫生标准）。

第四条食品卫生标准，由卫生部门会同有关部门制订，有关部门要分别纳入食品产品标准，认真贯彻执行。

食品产品标准应包括卫生标准及相应的检验方法，由生产主管部门会同卫生部门制订。

食品卫生标准，分为国家标准、部标准和地区标准。

国家标准，指量大面宽、涉及广大人民身体健康的食品卫生标准，由卫生部或有关部门会同卫生部制订，报国家标准总局，必要时报国务院批准后下达执行。