欧盟食品安全法规页
欧盟食品法规
通过制定统一的进口要求，确保所有进口食品都 符合欧盟内部市场的要求，避免不同成员国之间 的监管差异。
防止欺诈和假冒
规定要求进口商提供准确、完整的食品信息，防 止欺诈和假冒行为，保护消费者利益。
食品进口的程序和流程
预注册和许可
01
进口商需要向欧盟海关申报货物的详细信息，包括产品种类、
数量、原产地等，并获得欧盟海关的预注册或许可。
03
欧盟食品标签法规
食品标签法规的目的和要求
01
确保食品信息的透明度和真实性
食品标签必须准确、清晰地标明食品的成分、营养价值和生产信息，以
便消费者做出明智的购买决策。
02
保护消费者权益
通过实施严格的食品标签法规，欧盟确保消费者获得足够的信息，以评
估食品的质量和安全性，并做出符合自身需求的消费选择。
详细描述
欧盟通过制定严格的食品法规和标准，确保食品生产和流通的各个环节都得到有效监管。同时，欧盟还设立了专 门的执法机构，对违反食品安全法规的行为进行严厉打击。此外，欧盟还加强了与国际社会的合作，共同打击跨 国食品欺诈和假冒伪劣行为。
加强国际合作，共同打击食品欺诈和假冒伪劣行为
总结词
打击食品欺诈和假冒伪劣行为需要国际社会 的共同努力，加强国际合作是关键。
欧盟食品法规
• 欧盟食品法规概述 • 欧盟食品安全标准 • 欧盟食品标签法规 • 欧盟食品进口规定 • 欧盟食品欺诈和假冒伪劣行为打击
01
欧盟食品法规概述
欧盟食品法规的目的和重要性
确保食品安全
促进食品贸易
欧盟食品法规的主要目的是确保在欧 盟境内生产和销售的食品是安全的， 不会对消费者的健康造成危害。
制定过程
欧盟食品法规(英文版)
30.4.2004 Official Journal of the European Union L 139/1I(Acts whose publication is obligatory)REGULATION (EC) No 852/2004 OF THE EUROPEAN PARLIAMENTAND OF THE COUNCILof 29 April 2004on the hygiene of foodstuffsTHE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE EUROPEAN UNION,Having regard to the Treaty establishing the European Community, and in particular Articles 95 and 152(4)(b) thereof,Having regard to the proposal from the Commission 1,Having regard to the Opinion of the Economic and Social Committee 2,Having consulted the Committee of the Regions,Acting in accordance with the procedure laid down in Article 251 of the Treaty 3,1OJ C 365 E, 19.12.2000, p. 43.2OJ C 155, 29.5.2001, p. 39.3Opinion of the European Parliament of 15 May 2002 (OJ C 180 E, 31.7.2003, p. 267), Council Common Position of 27 October 2003 (OJ C 48 E, 24.2.2004, p. 1), Position of the European Parliament of 30 March 2004 (not yet published in the Official Journal) andWhereas:(1) The pursuit of a high level of protection of human life and health is one of the fundamentalobjectives of food law, as laid down in Regulation (EC) No 178/2002 1. That Regulation also lays down other common principles and definitions for national and Community food law, including the aim of achieving free movement of food within the Community.(2) Council Directive 93/43/EEC of 14 June 1993 on the hygiene of foodstuffs 2 laid down thegeneral rules of hygiene for foodstuffs and the procedures for verification of compliance with these rules.(3) Experience has shown that these rules and procedures constitute a sound basis for ensuringfood safety. In the context of the common agricultural policy, many Directives have beenadopted to establish specific health rules for the production and placing on the market of the products listed in Annex I to the Treaty. These health rules have reduced trade barriers for the products concerned, contributing to the creation of the internal market while ensuring a high level of protection of public health.(4) With regard to public health, these rules and procedures contain common principles, inparticular in relation to the manufacturers' and competent authorities' responsibilities,structural, operational and hygiene requirements for establishments, procedures for theapproval of establishments, requirements for storage and transport and health marks.1Regulation (EC) No 178/2002 of the European Parliament and of the Council of28 January 2002 laying down the general principles and requirements of food law,establishing the European Food Safety Authority and laying down procedures in matters of food safety (OJ L 31, 1.2.2002, p. 1). Regulation as amended by Regulation (EC)No 1642/2003 (OJ L 245, 29.9.2003, p. 4).2OJ L 175, 19.7.1993, p. 1. Directive as amended by Regulation (EC) No 1882/2003 of the European Parliament and of the Council (OJ L 284, 31.10.2003, p. 1).(5) These principles constitute a common basis for the hygienic production of all food, includingproducts of animal origin listed in Annex I to the Treaty.(6) In addition to this common basis, specific hygiene rules are necessary for certain foodstuffs.Regulation (EC) No /2004 of the European Parliament and of the Councilof ................. laying down specific hygiene rules for food of animal origin 1 lays down these rules.(7) The principal objective of the new general and specific hygiene rules is to ensure a high levelof consumer protection with regard to food safety.(8) An integrated approach is necessary to ensure food safety from the place of primaryproduction up to and including placing on the market or export. Every food business operator along the food chain should ensure that food safety is not compromised.(9) Community rules should not apply either to primary production for private domestic use, or tothe domestic preparation, handling or storage of food for private domestic consumption.Moreover, they should apply only to undertakings, the concept of which implies a certaincontinuity of activities and a certain degree of organisation.1See page of this Official Journal.(10) Food hazards present at the level of primary production should be identified and adequatelycontrolled to ensure the achievement of the objectives of this Regulation. However, in the case of the direct supply of small quantities of primary products, by the food businessoperator producing them, to the final consumer or to a local retail establishment, it isappropriate to protect public health through national law, in particular because of the close relationship between the producer and the consumer.(11) The application of hazard analysis and critical control point (HACCP) principles to primaryproduction is not yet generally feasible. However, guides to good practice should encourage the use of appropriate hygiene practices at farm level. Where necessary, specific hygienerules for primary production should supplement these guides. It is appropriate for the hygiene requirements applicable to primary production and associated operations to differ from those for other operations.(12) Food safety is a result of several factors: legislation should lay down minimum hygienerequirements; official controls should be in place to check food business operators'compliance and food business operators should establish and operate food safety programmes and procedures based on the HACCP principles.(13) Successful implementation of the procedures based on the HACCP principles will require thefull cooperation and commitment of food business employees. To this end, employees should undergo training. The HACCP system is an instrument to help food business operators attaina higher standard of food safety. The HACCP system should not be regarded as a method ofself-regulation and should not replace official controls.(14) While the requirement of establishing procedures based on the HACCP principles should notinitially apply to primary production, the feasibility of its extension will be one element of the review that the Commission will carry out following implementation of this Regulation. It is, however, appropriate for Member States to encourage operators at the level of primaryproduction to apply such principles as far as possible.(15) The HACCP requirements should take account of the principles contained in the CodexAlimentarius. They should provide sufficient flexibility to be applicable in all situations,including in small businesses. In particular, it is necessary to recognise that, in certain food businesses, it is not possible to identify critical control points and that, in some cases, good hygienic practices can replace the monitoring of critical control points. Similarly, therequirement of establishing "critical limits" does not imply that it is necessary to fix anumerical limit in every case. In addition, the requirement of retaining documents needs to be flexible in order to avoid undue burdens for very small businesses.(16) Flexibility is also appropriate to enable the continued use of traditional methods at any of thestages of production, processing or distribution of food and in relation to structuralrequirements for establishments. Flexibility is particularly important for regions that aresubject to special geographical constraints, including the outermost regions referred to inArticle 299(2) of the Treaty. However, flexibility should not compromise food hygieneobjectives. Moreover, since all food produced in accordance with the hygiene rules will be in free circulation throughout the Community, the procedure allowing Member States to exercise flexibility should be fully transparent. It should provide, where necessary to resolvedisagreements, for discussion within the Standing Committee on the Food Chain andAnimal Health established by Regulation (EC) No 178/2002.(17) The setting of objectives such as pathogen reduction targets or performance standards mayguide the implementation of hygiene rules. It is therefore necessary to provide procedures for that purpose. Such objectives would supplement existing food law, such as CouncilRegulation (EEC) No 315/93 of 8 February 1993 laying down Community procedures forcontaminants in food 1, which provides for the establishment of maximum tolerances forspecific contaminants, and Regulation (EC) No 178/2002, which prohibits the placing on the market of unsafe food and provides a uniform basis for the use of the precautionary principle.(18) To take account of technical and scientific progress, close and effective cooperation should beensured between the Commission and the Member States within the Standing Committee on the Food Chain and Animal Health. This Regulation takes account of internationalobligations laid down in the WTO Sanitary and Phytosanitary Agreement and theinternational food safety standards contained in the Codex Alimentarius.(19) The registration of establishments and the cooperation of food business operators arenecessary to allow the competent authorities to perform official controls efficiently.(20) The traceability of food and food ingredients along the food chain is an essential element inensuring food safety. Regulation (EC) No 178/2002 contains rules to ensure the traceability of food and food ingredients and provides a procedure for the adoption of implementing rules to apply these principles in respect of specific sectors.1OJ L 37, 13.2.1993, p. 1. Regulation as amended by Regulation (EC) No 1882/2003.(21) Food imported into the Community is to comply with the general requirements laid down inRegulation (EC) No 178/2002 or satisfy rules that are equivalent to Community rules. The present Regulation defines certain specific hygiene requirements for food imported into the Community.(22) Food exported to third countries from the Community is to comply with the generalrequirements laid down in Regulation (EC) No 178/2002. The present Regulation defines certain specific hygiene requirements for food exported from the Community.(23) Scientific advice should underpin Community legislation on food hygiene. To this end,the European Food Safety Authority should be consulted whenever necessary.(24) Since this Regulation replaces Directive 93/43/EEC, the latter should be repealed.(25) The requirements of this Regulation should not apply until all parts of the new legislation onfood hygiene have entered into force. It is also appropriate to provide for at least 18 months to elapse between entry into force and the application of the new rules, to allow the affected industries time to adapt.(26) The measures necessary for the implementation of this Regulation should be adopted inaccordance with Council Decision 1999/468/EC of 28 June 1999 laying down the procedures for the exercise of implementing powers conferred on the Commission 1,HAVE ADOPTED THIS REGULATION:1OJ L 184, 17.7.1999, p. 23.CHAPTER IGENERAL PROVISIONSArticle 1Scope1. This Regulation lays down general rules for food business operators on the hygiene of foodstuffs, taking particular account of the following principles:(a) primary responsibility for food safety rests with the food business operator;(b) it is necessary to ensure food safety throughout the food chain, starting with primaryproduction;(c) it is important, for food that cannot be stored safely at ambient temperatures, particularlyfrozen food, to maintain the cold chain;(d) general implementation of procedures based on the HACCP principles, together with theapplication of good hygiene practice, should reinforce food business operators' responsibility;(e) guides to good practice are a valuable instrument to aid food business operators at all levels ofthe food chain with compliance with food hygiene rules and with the application ofthe HACCP principles;(f) it is necessary to establish microbiological criteria and temperature control requirementsbased on a scientific risk assessment;(g) it is necessary to ensure that imported foods are of at least the same hygiene standard as foodproduced in the Community, or are of an equivalent standard.This Regulation shall apply to all stages of production, processing and distribution of food and to exports, and without prejudice to more specific requirements relating to food hygiene.2. This Regulation shall not apply to:(a) primary production for private domestic use;(b) the domestic preparation, handling or storage of food for private domestic consumption;(c) the direct supply, by the producer, of small quantities of primary products to the finalconsumer or to local retail establishments directly supplying the final consumer;(d) collection centres and tanneries which fall within the definition of food business only becausethey handle raw material for the production of gelatine or collagen.3. Member States shall establish, under national law, rules governing the activities referred to in paragraph 2(c). Such national rules shall ensure the achievement of the objectives of this Regulation.Article 2Definitions1. For the purposes of this Regulation:(a) "food hygiene", hereinafter called "hygiene", means the measures and conditions necessary tocontrol hazards and to ensure fitness for human consumption of a foodstuff taking intoaccount its intended use;(b) "primary products" means products of primary production including products of the soil, ofstock farming, of hunting and fishing;(c) "establishment" means any unit of a food business;(d) "competent authority" means the central authority of a Member State competent to ensurecompliance with the requirements of this Regulation or any other authority to which thatcentral authority has delegated that competence; it shall also include, where appropriate, the corresponding authority of a third country;(e) "equivalent" means, in respect of different systems, capable of meeting the same objectives;thepresence or introduction of a hazard;(f) "contamination" means(g) "potable water" means water meeting the minimum requirements laid down inCouncil Directive 98/83/EC of 3 November 1998 on the quality of water intended for human consumption 1;(h) "clean seawater" means natural, artificial or purified seawater or brackish water that does notcontain micro-organisms, harmful substances or toxic marine plankton in quantities capable of directly or indirectly affecting the health quality of food;(i) "clean water" means clean seawater and fresh water of a similar quality;(j) "wrapping" means the placing of a foodstuff in a wrapper or container in direct contact with the foodstuff concerned, and the wrapper or container itself;(k) "packaging" means the placing of one or more wrapped foodstuffs in a second container, and the latter container itself;(l) "hermetically sealed container" means a container that is designed and intended to be secure against the entry of hazards;1OJ L 330, 5.12.1998, p. 32. Directive as modified by Regulation (EC) No 1882/2003.(m) "processing" means any action that substantially alters the initial product, including heating, smoking, curing, maturing, drying, marinating, extraction, extrusion or a combination of those processes;(n) "unprocessed products" means foodstuffs that have not undergone processing, and includes products that have been divided, parted, severed, sliced, boned, minced, skinned, ground, cut, cleaned, trimmed, husked, milled, chilled, frozen, deep-frozen or thawed;(o) "processed products" means foodstuffs resulting from the processing of unprocessed products.These products may contain ingredients that are necessary for their manufacture or to givethem specific characteristics.2. The definitions laid down in Regulation (EC) No 178/2002 shall also apply.3. In the Annexes to this Regulation the terms "where necessary", "where appropriate", "adequate" and "sufficient" shall mean respectively where necessary, where appropriate, adequate or sufficient to achieve the objectives of this Regulation.CHAPTER IIFOOD BUSINESS OPERATORS' OBLIGATIONSArticle 3General obligationFood business operators shall ensure that all stages of production, processing and distribution of food under their control satisfy the relevant hygiene requirements laid down in this Regulation.Article 4General and specific hygiene requirements1. Food business operators carrying out primary production and those associated operations listed in Annex I shall comply with the general hygiene provisions laid down in Part A of Annex I and any specific requirements provided for in Regulation (EC) No ....../2004 *.2. Food business operators carrying out any stage of production, processing and distribution of food after those stages to which paragraph 1 applies shall comply with the general hygiene requirements laid down in Annex II and any specific requirements provided for in Regulation (EC) No ....../2004 *.*Note to Official Journal: insert No of Regulation laying down specific hygiene rules for food of animal origin.3. Food business operators shall, as appropriate, adopt the following specific hygiene measures:(a) compliance with microbiological criteria for foodstuffs;(b) procedures necessary to meet targets set to achieve the objectives of this Regulation;(c) compliance with temperature control requirements for foodstuffs;(d) maintenance of the cold chain;(e) sampling and analysis.4. The criteria, requirements and targets referred to in paragraph 3 shall be adopted in accordance with the procedure referred to in Article 14(2).Associated sampling and analysis methods shall be laid down in accordance with the same procedure.5. When this Regulation, Regulation (EC) No ....../2004 * and their implementing measures do not specify sampling or analysis methods, food business operators may use appropriate methods laid down in other Community or national legislation or, in the absence of such methods, methods that offer equivalent results to those obtained using the reference method, if they are scientifically validated in accordance with internationally recognised rules or protocols.6. Food business operators may use the guides provided for in Articles 7, 8 and 9 as an aid to compliance with their obligations under this Regulation.Article 5Hazard analysis and critical control points1. Food business operators shall put in place, implement and maintain a permanent procedure or procedures based on the HACCP principles.2. The HACCP principles referred to in paragraph 1 consist of the following:(a) identifying any hazards that must be prevented, eliminated or reduced to acceptable levels;(b) identifying the critical control points at the step or steps at which control is essential toprevent or eliminate a hazard or to reduce it to acceptable levels;*Note to Official Journal: insert number of Regulation laying down specific hygiene rules for food of animal origin.(c) establishing critical limits at critical control points which separate acceptability fromunacceptability for the prevention, elimination or reduction of identified hazards;(d) establishing and implementing effective monitoring procedures at critical control points;(e) establishing corrective actions when monitoring indicates that a critical control point is notunder control;(f) establishing procedures, which shall be carried out regularly, to verify that the measuresoutlined in subparagraphs (a) to (e) are working effectively; and(g) establishing documents and records commensurate with the nature and size of the foodbusiness to demonstrate the effective application of the measures outlined insubparagraphs (a) to (f).When any modification is made in the product, process, or any step, food business operators shall review the procedure and make the necessary changes to it.3. Paragraph 1 shall apply only to food business operators carrying out any stage of production, processing and distribution of food after primary production and those associated operations listed in Annex I.4. Food business operators shall:(a) provide the competent authority with evidence of their compliance with paragraph 1 in themanner that the competent authority requires, taking account of the nature and size of thefood business;(b) ensure that any documents describing the procedures developed in accordance with thisArticle are up-to-date at all times;(c) retain any other documents and records for an appropriate period.5. Detailed arrangements for the implementation of this Article may be laid down in accordance with the procedure referred to in Article 14(2). Such arrangements may facilitate the implementation of this Article by certain food business operators, in particular by providing for the use of procedures set out in guides for the application of HACCP principles, in order to comply with paragraph 1. Such arrangements may also specify the period during which food business operators shall retain documents and records in accordance with paragraph 4(c).Article 6Official controls, registration and approval1. Food business operators shall cooperate with the competent authorities in accordance with other applicable Community legislation or, if it does not exist, with national law.2. In particular, every food business operator shall notify the appropriate competent authority, in the manner that the latter requires, of each establishment under its control that carries out any of the stages of production, processing and distribution of food, with a view to the registration of each such establishment.Food business operators shall also ensure that the competent authority always has up-to-date information on establishments, including by notifying any significant change in activities and any closure of an existing establishment.3. However, food business operators shall ensure that establishments are approved by the competent authority, following at least one on-site visit, when approval is required:(a) under the national law of the Member State in which the establishment is located;(b) under Regulation (EC) No ....../2004 *; or(c) by a decision adopted in accordance with the procedure referred to in Article 14(2).Any Member State requiring the approval of certain establishments located on its territory under national law, as provided for in subparagraph (a), shall inform the Commission and other Member States of the relevant national rules.*Note to Official Journal: insert number of Regulation laying down specific hygiene rules for food of animal origin.CHAPTER IIIGUIDES TO GOOD PRACTICEArticle 7Development, dissemination and use of guidesMember States shall encourage the development of national guides to good practice for hygiene and for the application of HACCP principles in accordance with Article 8. Community guides shall be developed in accordance with Article 9.The dissemination and use of both national and Community guides shall be encouraged. Nevertheless, food business operators may use these guides on a voluntary basis.Article 8National guides1. When national guides to good practice are developed, they shall be developed and disseminated by food business sectors:(a) in consultation with representatives of parties whose interests may be substantially affected,such as competent authorities and consumer groups;(b) having regard to relevant codes of practice of the Codex Alimentarius; and(c) when they concern primary production and those associated operations listed in Annex I,having regard to the recommendations set out in Part B of Annex I.2. National guides may be developed under the aegis of a national standards institute referred to in Annex II to Directive 98/34/EC 1.3. Member States shall assess national guides in order to ensure that:(a) they have been developed in accordance with paragraph 1;(b) their contents are practicable for the sectors to which they refer; and(c) they are suitable as guides to compliance with Articles 3, 4 and 5 in the sectors and for thefoodstuffs covered.4. Member States shall forward to the Commission national guides complying with the requirements of paragraph 3. The Commission shall set up and run a registration system for such guides and make it available to Member States.5. Guides to good practice drawn up under Directive 93/43/EEC shall continue to apply after the entry into force of this Regulation, provided that they are compatible with its objectives.1Directive 98/34/EC of the European Parliament and of the Council of 22 June 1998 laying down a procedure for the provision of information in the field of technical standards andregulations (OJ L 204, 21.7.1998, p. 37). Directive as amended by Directive 98/48/EC(OJ L 217, 5.8.1998, p. 18).Article 9Community guides1. Before Community guides to good practice for hygiene or for the application of the HACCP principles are developed, the Commission shall consult the Committee referred to in Article 14. The objective of this consultation shall be to consider the case for such guides, their scope and subject matter.2. When Community guides are prepared, the Commission shall ensure that they are developed and disseminated:(a) by or in consultation with appropriate representatives of European food business sectors,including SMEs, and other interested parties, such as consumer groups;(b) in collaboration with parties whose interests may be substantially affected,including competent authorities;(c) having regard to relevant codes of practice of the Codex Alimentarius; and(d) when they concern primary production and those associated operations listed in Annex I,having regard to the recommendations set out in Part B of Annex I.3. The Committee referred to in Article 14 shall assess draft Community guides in order to ensure that:(a) they have been developed in accordance with paragraph 2;(b) their contents are practicable for the sectors to which they refer throughout the Community;and(c) they are suitable as guides to compliance with Articles 3, 4 and 5 in the sectors and for thefoodstuffs covered.4. The Commission shall invite the Committee referred to in Article 14 periodically to review any Community guides prepared in accordance with this Article, in cooperation with the bodies mentioned in paragraph 2.The aim of this review shall be to ensure that the guides remain practicable and to take account of technological and scientific developments.5. The titles and references of Community guides prepared in accordance with this Article shall be published in the C series of the Official Journal of the European Union.IMPORTS AND EXPORTSArticle 10ImportsAs regards the hygiene of imported food, the relevant requirements of food law referred to in Article 11 of Regulation (EC) No 178/2002 shall include the requirements laid down in Articles 3 to 6 of this Regulation.Article 11ExportsAs regards the hygiene of exported or re-exported food, the relevant requirements of food law referred to in Article 12 of Regulation (EC) No 178/2002 shall include the requirements laid down in Articles 3 to 6 of this Regulation.。
欧盟食品安全体系及相关法规
欧盟欧盟的食品安全体系是全球最完备的食品安全体系之一，其食品安全相关制度一直是世界各国所垂范的标准。
简而言之，欧盟的食品安全体系是由“一份白皮书、官方主管机构、统一的技术标准、统一的法规法令、重要的食品安全制度”5个部分构成，其中：“一份白皮书”是指2000年1月12日欧盟委员会（EC）发布的《欧洲食品安全白皮书》（white paper on food safety），这是欧洲现行食品安全体系构建的路线图式章程，该白皮书的主要内容例如建立统一的安全机构，动物福利，风险评估与预警系统等都是后续欧盟食品安全体系的重要组成部分。
“官方机构”即欧洲主管食物安全的相应机构，这里包含欧盟健康与消费者保护总署(DG SANCO)及其下属但相对独立的食品与兽医办公室(FVO)以及食品安全局（EFSA），EFSA依据欧洲法令178/2002(Ec)建立，独立于欧盟委员会，是欧盟官方的食品安全机构。
FVO为欧盟委员会的下属机构，率属于欧盟健康与消费者保护总署(DG SANCO)，主要职责为负责监督各成员国执行欧盟相关法规情况及第三国输欧食品安全情况。
“统一的技术标准”是指欧盟遵循统一的欧盟食品安全相关标准，其中，欧盟标准已经和CAC的食品标准基本统一化。
这些标准是欧盟食品安全体系运行的技术基础。
“统一的法规法令”是指欧盟基于食品安全主题所发布的一系列法规、指令、建议，诸如：“欧洲议会和理事会178/2002(Ec)号法规、欧洲议会及理事会第852/2004/EC号关于食品卫生的法规、欧洲议会和理事会第853/2004/Ec号关于动物源性食品具体卫生规定的法规、欧洲议会和理事会第854/2004/EC号关于供人类消费的动物源性食品官方控制组织细则的法规、欧洲议会及理事会第882/2004/EC号关于确保符合食品饲料法、动物健康及动物福利规定实行官方控制的法规。
”“重要的食品安全制度”，是指欧盟在应对食品安全问题采取的制度化措施，包括“从农田到餐桌”的全程监控制度“、“危害分析与关键控制点制度(HACCP)”、“食品与饲料快速预警系统(RASFF) ”、“可追溯制度”、“食品或饲料从业者承担责任制度”，以“食品与饲料快速预警系统(RASFF)”为例：该制度欧盟食品安全局的一项职责，即对欧盟食品环境出现的未被相关技术标准、法规所规定的潜在风险进行评估，以确定其安全性。
欧盟有关食品安全的法规及控制措施
个 控 制 和 预 防 同 欧 盟 肉 和 蛋 贸 易 有
关 的标 准
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针 对 那 些 供 应 商 — — 他 们 由 于 在 其 生 产 的 肉 、 蛋 等 产 品 方 面 质 量 保 证 而 获 得的信誉和品牌 。 用 最 简 单 的 话 说 ，一 个 品 牌 就 是 对 消 费 者 所 作 承 诺 的 一 种 保 证 。 为 了 保 证 承 诺 得 以 兑 现 ，加 工 者 必 须 生 产 出持 久 安 全 的 、 符 合 或 超 过 消 费 需 求 别 达 到 １ ２０ ９ ７ ３例 和 ｌ３ ６ ８９ １例 。 根 据 Ｅ Ｓ 文 件 ， 沙 门 氏 菌 的 主 要 来 源 是 ＦＡ 污 染 的 蛋 和 蛋 产 品 。 在 全 世 界 ， 沙 门 氏 菌 仍 然 是 一 种 重 要 的 、 导 致 发 病 和
维普资讯
编者按 畜产品安全问题是关乎国计民生的大问题 党和政府历来高度重暮 ２０ ｏ６ 年¨ 月 《 中华人 民共和国农产品
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质量安全法 》全蘸实 ２０ １ 新修订《 人民 施， ８ ０ 月 中华 共和国动 物防疫法 》正式 施行 这＿系 随着 列法 律法规的 实施和完 ＇ 善 我国 农产品 质量 追 ０ 责任追究等配套 Ｉ 得到 案度 Ｊ 不断完｛ 标 检测 、认证体系 进＿步 健全 誊
加 工过程而 引发的交叉污 染的机会 。因
此 ，食 品 安 全 不 是某 个部 分 的 工 作 ，而 是 一 个 从 农 场 到 餐 桌 的 系统 的 、整 体 性
的 质量稳 定 的、尊 重 官方法 规 （ 无论
欧盟法规178-2002
欧盟法规178/2002（EC 28 January 2002）摘要此法规又称“一般食品法律”（GENERAL FOOD LA W）-自2005年1月1日起此法规成为适用于食品法律所有领域的一般性要求而全面实施，并且适用于各成员国。
-对等此法规，我国的同等法规包括：《中华人民共和国食品卫生法》《中华人民共和国农产品质量安全法》《出口食品生产企业卫生注册登记管理规定》（总局2002年第20号令）《进出境水产品检验检疫管理办法》（总局令2002年第31号）《国务院关于加强食品等产品安全监督管理的特别规定》（国务院令第503号，2007年7月26日）此法规主要描述：- 制定食品法律的总体原则和要求：包括建立欧盟共同的原则和责任，建立提供强大科学支撑的手段、建立有效的组织安排和程序来控制食品和饲料安全- 建立欧洲食品安全局- 制定处理直接或间接影响食品和饲料安全事件的的程序本法规文章构架：本法规以章节（CHAPTER），章节下为：单元节(SECTION) 来规划。
而条款（ARTICLE）: 则穿插在各个章节和单元节里，按顺序往下排列。
总计包括五大章节和此法规制定基本原则（66个要点，位于法规的前面）；这五章包括：第一章：法规的范围和定义、第二章：基本食品法、第三章：建立食品安全局：第四章:建立欧盟内的快速预警系统，应急管理、第五章：程序和最后条款涉及我们需要了解的主要如下：第一章：法规的范围和定义相应的定义如：食品（其界定了食品和非食品）；食品经营者；风险；风险分析；风险评估，风险管理；风险沟通；危害；可追溯性；初级生产等对我们理解欧盟法规的要求很重要。
第二章：基本食品法包括四个部分：制定法规的总原则（第一部分）；法律的透明度原则（第二部分）；食品贸易的基本义务(第三部分) ；食品法律的基本要求（第四部分）需要我们了解的包括：第三部分：食品贸易基本义务第11条规定：输入共同体的食品和饲料输入并投放到共同体市场的食品和饲料应符合食品法相关要求或者经共同体认可的至少与其等同的条件，或对于共同体和出口国之间存在特殊协议的，要至少与所包含这些要求等同的条件。
欧盟食品安全法规
蔬菜及水果中农药残留的最大残留限量
谷类食品中农药残留的最大残留限量
Council Directive 86/362/EEC：关于确定
Council Directive 86/363/EEC: 关于确定
动物性食品中农药残留的最大残留限量
Council Directive 90/642/EEC ：关于确定
Spain
Sweden United Kingdom
25 Member States 3.98 Mio km2 454 Mio inhabit.
欧盟食品和饲料安全法规
法规 (Regulation) 直接用于欧盟所有的成员国 由欧盟法规中最有影响或最权威的部分组成
指令(Directives) 适用范围：根据各成员国的国家法规要求实施
为了满足确认分析所要求的鉴定点: 至少需要一组离子比例，而且 所有测量到的离子比例必须满足要求，而且 最多三种单独的技术组合在一起获得最少的鉴定点
鉴定数据点系统
质谱技术
低分辨率质谱 (LR-MS)
IP / ion
1.0
低分辨率质谱LR-MSn –母离子
低分辨率质谱(LR-MSn )Transition products 高分辨率质谱(HR-MS) 高分辨率质谱（HR-MSn ）母离子 高分辨率质谱(HR-MSn) Transition products
尽管红外光谱理论上是可行的，但是这些仪器 的灵敏度太低，无法满足检测限量的要求
2002/657/EC决议
质谱图解析
选择离子扫描
如果质谱数据不是用全扫描采集的，鉴定点数被用来解 释数据结果。对于96/23/EC指令中的附件一中的A组化 合物的确认分析，至少需要四个鉴定点。对于96/23/EC 指令中的附件一中的B组化合物的确认分析，至少需要 四个鉴定点。
欧盟最新食品安全法规与应对
欧盟最新食品安全法规与应对欧盟最新食品安全法规与应对管恩平欧盟是我国最重要的贸易伙伴，是世界上食品安全管理最为严格的地区之一。
近几年来，欧盟不断对其食品安全管理体制进行改革，并出台了大量与食品安全相关的法律法规和标准，成为世界上食品安全体系运作最成功的区域之一。
为此做好对欧盟最新食品安全法规的学习培训与应对工作，对于保障我国食品农产品出口贸易的顺利发展具有重要意义。
一、欧盟与欧盟法规概括(一)欧盟扩张与发展自欧共体成立以来，先后经历了8次扩大，成员国从最初的6国发展到目前的28国。
从欧共体成立之初，欧共体的成员国数量为法国、联邦德国、意大利、比利时、荷兰和卢森堡等6国。
1973年1月1日，英国、爱尔兰与丹麦加入欧洲三大共同体。
1976年1月1日，希腊成为第十个成员国。
1986年1月1日，西班牙与葡萄牙加入，使欧共体成员国增至12个。
1995年1与1日，瑞典、芬兰与奥地利加入欧盟，欧盟成员国数量扩充到15个。
2004年，波兰、捷克、斯洛伐克、匈牙利、爱沙尼亚、拉脱维亚、立陶宛、斯洛维尼亚、马耳他、塞浦路斯等10国加入欧盟。
欧盟成员国数量增至25国。
2007年1月1日，罗马尼亚和保加利亚正式成为欧盟成员国。
欧盟拥有27个成员国。
克罗地亚于2013年7月成为欧盟第28个成员国。
（二）欧盟组织结构1、欧洲议会（European Parliament），是欧盟的立法、预算、监督和咨询机构，代表各成员国人民的意愿，议会成员由选民直接选举产生，任期5年。
主要权利为：部分立法权；预算决定权，与欧盟委员会一起决定欧盟的年度预算；民主监督权等。
2、欧洲理事会（European Council），最高决策机构，也称为“欧盟首脑会议”、“欧盟高峰会”或“欧洲高峰会”，是由欧盟28个成员国的“国家元首”或“政府首脑”与欧洲理事会主席及欧盟委员会主席共同参加的首脑会议，欧盟外交与安全政策高级代表也参与欧洲理事会活动，主要职责是商定欧盟发展方向的重大问题，它是欧盟事实上的“最高决策机构”，欧洲理事会无立法权。
欧盟食品接触材料安全法规及指令
欧盟与食品接触材料的测试要求
REGULATION(EC)NO.1935/2004
塑料 2002/72/EC＆2004/19/EC;82/711/EEC;85/572EEC; 78/142/EEC;80/766/EEC;81/432/EEC(for PVC）
陶瓷 84/500/EEC＆2005/31/EC
油性
正己烷
2 迁移实验的条件（接触温度与时间）
预计使用温度 T≤5＜℃ 5℃＜T ≤20℃ 20℃＜T ≤40 ℃ 40 ℃＜T ≤70 ℃ 70 ℃＜T ≤100 ℃ 100 ℃＜ T ≤ 121℃ 121℃＜T ≤130℃ 130℃＜ T ＜150 ℃ T>150 ℃ 试验温度 5℃ 20℃ 40℃ 70℃ 100℃或回流温度 121℃ 130℃ 150℃ 175℃
■从2005年起，欧盟采用EC NO.1935/2004 （框架条令和标签）替代了89/109/EEC和 80/590/EEC
欧盟食品级安全法规NO.1935/2004（框架条令及标签）
■第一条：目的和范围
●本法规应适用于成品状态的: —拟与食品接触的： —已经接触到食品的，并且先前有此目的的； —有理由相信会与食品接触，或在正常或可预见的使用条件 下会向食品中迁移其构成成分的材料和制品，包括活性和智能的 食品接触材料和制品。 ●本法规不适用于： —作为古董提供的材料和制品； —用于被膜或涂布的已经成为食品的组成部分并可能与食 品一起食用材料，如奶酪、预制肉产品或水果等表面的 被膜物质； —固定的公共或私人的供水设备。
ISO EN DIN
食品接触材料的生物测试
各类微生物检测（一般微生物＆致病菌）、细胞毒 性试验等 其中包括菌群总数、大肠杆菌、沙门氏菌、志贺氏 菌、金黄葡萄球菌，溶血性链球菌等。 采用方法： FDA ISO BS(British Standard） GB