CAC_GL 20-1995 Principles For Food Import And Export Inspection And Certification
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ID： |
E30B5BDDAA8A4CEAA99DB5F9F4572F76 |
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文件大小(MB)： |
0.02 |
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页数： |
4 |
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日期： |
2004-12-24 |
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文本摘录（文本识别可能有误，但文件阅览显示及打印正常，pdf文件可进行文字搜索定位）：
CAC/GL 20 Page 1 of 4,PRINCIPLES FOR FOOD IMPORT AND EXPORT INSPECTION AND CERTIFICATION,CAC/GL 20-1995 1,SECTION 1 - INTRODUCTION,1. Official and officially recognized inspection and certification systems are fundamentally important and,very widely used means of food control; the following principles apply to such systems. The confidence of,consumers in the quality (including safety) of their food supply depends in part on their perception as to the,effectiveness of food control measures. A substantial part of the worldwide trade in food, for example in meat,and meat products, depends upon the use of inspection and certification systems. However, inspection and,certification requirements may significantly impede international trade in foodstuffs. Consequently it is,desirable that the design and application of these systems should reflect appropriate principles.,2. Inspection of food may occur at any stage in the production and distribution process. For some foods,inspection oversight of harvesting, processing, storage, transport, and other handling of product may be the,most appropriate means of ensuring food safety. According to the methods of preservation used, it may be,necessary to maintain inspection oversight on a continuous basis up to the time of retail sale. Inspection,systems may be focused on the foodstuffs themselves, on the procedures and facilities employed in the,production and distribution chain, on the substance and materials which can be incorporated into or,contaminate foodstuffs.,3. Inspection should be carried out at the most appropriate stages (e.g. control of refrigeration at every,stage of the cold chain). For some requirements, eg those pertaining to product description, it may be possible,to limit inspection to the distribution process and prior to final sale.,4. In both design and use, food inspection and certification systems should be governed by a number of,principles which will ensure an optimal outcome consistent with consumer protection and facilitation of trade.,SECTION 2 - DEFINITIONS,5. Audit is a systematic and functionally independent examination to determine whether activities and,related results comply with planned objectives.,Certification is the procedure by which official certification bodies or officially recognized,certification bodies provide written or equivalent assurance that foods or food control systems,conform to requirements. Certification of food may be, as appropriate, based on a range of inspection,activities which may include continuous on-line inspection, auditing of quality assurance systems, and,examination of finished products.,1 The Principles for Food Import and Export Inspection and Certification were adopted by the Codex,Alimentarius Commission at its 21st Session, 1995 and have been sent to all Member Nations and Associate Members,of FAO and WHO. They have been sent to all Member Nations and Associate Members of the FAO and WHO as an,advisory text, and it is for individual governments to decide what use they wish to make of them.,CAC/GL 20 Page 2 of 4,Inspection is the examination of food or systems for control of food, raw materials, processing, and,distribution including in-process and finished product testing, in order to verify that they conform to,requirements.,Official inspection systems and official certification systems are systems administered by a,government agency having jurisdiction empowered to perform a regulatory or enforcement function or,both.,Officially recognized inspection systems and officially recognized certification systems are systems,which have been formally approved or recognized by an government agency having jurisdiction.,Requirements are the criteria set down by the competent authorities relating to trade in foodstuffs,covering the protection of public health, the protection of consumers and conditions of fair trading.,Risk assessment is the evaluation of the likelihood and severity of adverse effects on public health,arising, for example, from the presence in foodstuffs of additives, contaminants, residues, toxins or,disease-causing organisms.,SECTION 3 - PRINCIPLES,6. Food inspection and certification systems should be used wherever appropriate to ensure that foods,and their production systems, meet requirements in order to protect consumers against food-borne hazards and,deceptive marketing practices and to facilitate trade on the basis of accurate product description.,Fitness for purpose,7. Inspection and certification systems should be fully effective in achieving their designated objectives,having regard to the determination of the acceptable level of protection which is r……
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