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Food Hygiene Law of the People's Republic of China
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1983.07.01
STANDING COMMITTEE OF THE NATIONAL PEOPLE'S CONGRESS
 FOOD  HYGIENE  LAW  OF  THE  PEOPLE'S REPUBLIC OF CHINA (FOR
TRIAL IMPLEMENTATION)
 (Adopted at the 25th Meeting of the Standing Committee of the
Fifth National  People's  Congress and promulgated by Order No. 12 of
the Standing Committee  of  the  National  People's  Congress on
November 19, 1982, and effective on a trial basis as of July 1, 1983)
CONTENTS
CHAPTER I GENERAL PROVISIONS
CHAPTER II FOOD HYGIENE
CHAPTER III HYGIENE OF FOOD ADDITIVES
 CHAPTER  IV  HYGIENE  OF FOOD CONTAINERS, PACKAGINGS, UTENSILS AND
EQUIPMENT USED FOR FOOD
 CHAPTER  V  FORMULATION  OF FOOD HYGIENE STANDARDS AND REGULATIONS
FOR FOOD HYGIENE MANAGEMENT
CHAPTER VI FOOD HYGIENE MANAGEMENT
CHAPTER VII FOOD HYGIENE SUPERVISION
CHAPTER VIII LEGAL RESPONSIBILITY
CHAPTER IX SUPPLEMENTARY PROVISIONS
CHAPTER I GENERAL PROVISIONS
 @@  Article  1. This Law is enacted for the purpose of ensuring food
hygiene and  preventing food contamination and harmful substances
from causing injury  to  human  health  in order to safeguard the
health of the people of China's various nationalities and improve their
physical fitness.
 @@  Article  2.  The state shall practise a system of food
hygiene supervision.
 @@  Article  3.  Whoever  engages in food production or marketing
within the territory  of  the  People's  Republic  of China must
observe this Law. Any person  shall have the right to inform the
authorities and lodge a complaint about violations of this Law.
 This  Law  applies  to  all  foods and food additives as well as
containers, packagings,  utensils  and  equipment used for food; it
also applies to the premises, facilities and environment associated
with food production or marketing.
CHAPTER II FOOD HYGIENE
 @@  Article 4. Food shall be nontoxic and harmless, conform to
proper  nutritive  requirements  and  have  appropriate  sensory
properties such as colour, fragrance and taste.
  @@  Article  5.  Principal  and  supplementary foods intended
especially for infants  and  preschool children shall conform to the
nutritive and hygienic standards promulgated by the health authority of
the State Council.
 @@ Article 6. The processes by which food is produced or marketed
shall conform to the requirements for hygiene stated below.
 (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
disinfection, 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 raw and cooked foods and between raw materials
and finished products; food must not be placed in contact with any
toxic substance or filth.
 (5)  Tableware,  tea sets 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  and equipment used for the transportation,
loading and unloading of food as well as the conditions under which
these  operations  are  carried  out  must  conform to hygiene
requirements in order to prevent food contamination.
 (7)  Ready-to-eat foods shall be kept in small packets or in clean,
nontoxic 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.
  The  hygiene  requirements  for  food  production or marketing
undertaken by food vendors and persons engaged in the food business
in urban and rural free markets shall be for

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