CAC_GL 38-2001 GUIDELINES FOR GENERIC OFFICIAL CERTIFICATE FORMATS AND THE PRODUCTION AND ISSUANCE
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ID： |
296155E63E3C4CA2A0FE1F00E4E10163 |
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文件大小(MB)： |
0.03 |
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页数： |
5 |
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文件格式： |
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日期： |
2004-12-27 |
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购买： |
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 38 Page 1 of 5,GUIDELINES FOR GENERIC OFFICIAL CERTIFICATE FORMATS,AND THE PRODUCTION AND ISSUANCE OF CERTIFICATES,CAC/GL 38-2001,SECTION 1 - PREAMBLE,1. These guidelines recognize that importing country authorities may, as a condition of clearance of,consignments, require importers to present certification issued by, or with the authority of, exporting,country authorities. These guidelines do not mandate a need to use such certification or in any way,diminish the trade facilitatory role of commercial or other types of certificates, including third party,certificates, not issued by, or with the authority of, exporting country authorities. These guidelines are,based on the presumption that the commercial parties engaged in international trade in food are,responsible for complying with the regulatory requirements of the exporting and importing country.,SECTION 2 - SCOPE,2. These guidelines concern the design and use of official and officially recognized certificates that,attest to attributes of food presented for international trade. Hereafter, in these Guidelines, the term,“certificates” means official and officially recognized certificates. Certificates should be required only,where declarations are necessary relating to product safety or suitability for consumption, or to,otherwise facilitate fair trade.,3. These guidelines do not deal with matters of animal and plant health unless directly related to food,quality or safety. However, it is recognized that, in practice, a single certificate may contain information,relevant to several matters.,4. These guidelines are equally applicable to the use of paper or electronic forms of certification.,SECTION 3 - OBJECTIVES,5. Certificates should contain essential information relating to food safety and the facilitation of trade.,The level of information required should be adequate for the importing country’s purpose and not,impose unnecessary burdens on the exporting country or exporter, nor should there be a requirement for,the disclosure of information that is commercial-in-confidence unless it is of relevance to public health.,SECTION 4 - DEFINITIONS,Certificates are those paper or electronic documents, which describe and attest to attributes of,consignments of food moving in international trade.,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,Official certificates are certificates issued by an official certification body of an exporting country, in,accordance with the requirements of an importing or exporting country.,1 Principles for Food Import and Export Inspection and Certification (CAC/GL 20-1995),CAC/GL 38 Page 2 of 5,Officially recognized certificates are certificates issued by an officially recognized certification body of,an exporting country, in accordance with the conditions of that recognition and in accordance with the,requirements of an importing or exporting country.,Certifying bodies are official certification bodies and officially recognized certification bodies2.,Certifying officers are employees of certifying bodies authorized to complete and issue certificates.,SECTION 5 - PRINCIPLES,6. Certificates should be required only where declarations are necessary to provide information about,product safety or suitability for consumption, or to otherwise facilitate fair trade. Multiple or redundant,certificates should be avoided to the extent possible. The rationale and requirements for certification,should be communicated in a transparent manner and consistently implemented in a non-discriminatory,manner. Certificates should be designed and used in a manner that:,meets requirements in respect of food safety, suitability for consumption and the facilitation of,fair trade in food;,simplifies and expedites the certification process;,clarifies the responsibility of all parties;,satisfies compulsory trade description requirements;,provides for accurate identification of the consignment being certified;,minimizes the risk of fraud.,The government agency having jurisdiction shall take responsibility for any certificate issued by a,certifying body.,SECTION 6 - CRITERIA,STANDARD FORMAT,7. Each certificate should contain a declaration by the official, or officially recognized certification,body which relates to the consignment described on that……
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