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Law governing sanitary production and handling of foods of the People's Republic of China.

Pays/Territoire
Chine
Type du document
Législation
Date
1982
Source
FAO, FAOLEX
Source d'origine
Chinalaw, Chinalaw Computer-Assisted Legal Research Center, Peking University.
Sujet
Alimentation et nutrition
Mot clé
Hygiène/procédures sanitaires Contrôle de qualité alimentaire/innocuité des produits alimentaires Inspection Additifs alimentaires Transformation/manutention Commerce international Autorisation/permis Emballage/étiquetage Fraude
Aire géographique
Asie, Asie et Pacifique, East Asian Seas, Asie Orientale, Pacifique Nord, Pacifique Nord Occidental
Résumé

This Law is enacted to ensure that food for the consumption by the public meets hygienic standards, and to prevent contamination or other hazards to health in relation to food. It applies to all foods, food additives, and containers, utensils, packaging, tools, facilities and equipment used in producing or handling foods. It also applies to the premises and their surroundings where food production or handling is carried out. Food shall be free of poisonous or deleterious substances, must conform to nutritive requirements, and must have the appearance, aroma and flavour appropriate to them (art. 4). Sanitary requirements set out in article 5 shall be observed in the production and handling of foods. Article 7 prohibits the use of unwholesome or contaminated food. Articles 9 and 10 contain rules relative to the production and use of additives. Articles 11 to 13 provide for packing and storage of food. Health and sanitary standards are formulated, approved and published by public health authorities under the State Council. Articles 18 to 27 make provision for the supervision of production, handling, importation and marketing of food and internal control in food producing units. Subsequent articles (30-36) assign responsibilities of food supervision to various public bodies. Remaining articles prescribe offences and contain definitions.

Texte intégral
Anglais