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新西兰食品安全立法包括议会基本法、总督或食品安全部长发布的次级立法以及三级立法。食品标准属于部长发布的次级立法。《1981年食品法》和《1999年动物产品法》规定了基于HACCP原则的食品安全计划、风险管理计划、管控方案等多项法律制度和措施。必须按照初级产业部制定的管控方案从事双壳贝类养殖和渔船上的水产品有限加工,并应遵守最小化污染物和变质原则,以及接受第三方的外部核查制度。建议以HACCP理论为指导,完善我国水产品安全立法,重构食品标准体系,扶持水产品认证机构发展,提高国际竞争力,依法建立透明的水产品质量可追溯体系。
New Zealand food safety legislation includes the Parliamentary Basic Law, sub-legislation promulgated by the Governor or the Minister of Food Safety, and third-level legislation. Food standards belong to the sub-legislation promulgated by the Minister. The Food Act 1981 and the Animal Products Act 1999 provide for a number of legal systems and measures such as food safety programs, risk management plans and control programs based on the principles of HACCP. The limited processing of aquatic products in bivalve molluscs and fishing vessels must be carried out in accordance with the control programs developed by the Ministry of Primary Industries and should comply with the principle of minimizing pollutants and deterioration and accepting external verification systems from third parties. Proposed to use HACCP theory as a guide to improve our country’s aquatic product safety legislation, rebuild the food standard system, support the development of aquatic product certification body, improve international competitiveness, and establish a transparent aquatic product traceability system according to law.