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Specifications and Standards for Food, Food Additives, etc. Ministry of Health and Welfare Notification No. 370, 1959.

País/Territorio
Japón
Tipo de documento
Miscelanea
Fecha
1959
Fuente
FAO, FAOLEX
Materia
Alimentación y nutrición
Palabra clave
Aditivos alimentarios Límite máximo de residuos Comercio internacional Control de calidad de los alimentos/inocuidad de los alimentos Normas Toxicidad/envenenamiento Salud pública Protección del consumidor Medicamentos Plaguicidas
Área geográphica
Asia, Asia y Pacifico, Asia Oriental, Pacífico Norte, Pacífico Nordoeste
Resumen

The Minister of Health and Welfare has established the specifications and standards for food, food additives, based on articles 10 and 11 of Paragraph 1 of the Food Sanitation Law (Law No. 233, 1947). Part I dealing with General Composition Standards for Food 1, specifies that food shall not contain any antibiotics or chemically synthesized antibacterial substances (substances obtained by instigating chemical reactions to elements and/or compounds through chemical methods, except for decomposition, except for the following cases: 1) When the substance concerned is identical to the food additive determined by the Minister of Health, Labour and Welfare as having no potential to cause damage to human health under Article 10 of the Food Sanitation Law; 2) When composition standards are set forth in 5, 6, 7, 8 or 9 below for the substance concerned; 3) When the food product concerned has been manufactured or processed using a food ingredient that meets the composition standards (given in 5 to 9), etc. Food shall not contain substances (including substances produced by chemical transformation used as ingredients of agricultural chemicals and other chemical substances listed in the enclosed table.

Texto completo
Inglés
Página web
www.mhlw.go.jp

Referencias - Legislación

Implementa

Food Sanitation Act (Act No. 233 of 1947).

Legislación | Japón | 1947 (2018)

Palabra clave: Legislación básica, Bebidas, Control de calidad de los alimentos/inocuidad de los alimentos, Aditivos alimentarios, Higiene/procedimientos sanitarios, Envasado/etiquetado, Procesamiento/manipulación, Normas, Comercio internacional, Inspección, Certificación, Autorización/permiso

Fuente: FAO, FAOLEX