CAC_GL 47-2003 GUIDELINES FOR FOOD IMPORT CONTROL SYSTEMS
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ID： |
98E47120521F4F2EAFD9A5995DB57F18 |
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文件大小(MB)： |
0.06 |
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页数： |
9 |
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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 47-2003 Page 1 of 9,GUIDELINES FOR FOOD IMPORT CONTROL SYSTEMS,CAC/GL 47-2003,SECTION 1 -SCOPE,This document provides a framework for the development and operation of an import control system to protect consumers and facilitate fair practices in food trade while ensuring unjustified technical barriers to trade are not introduced. The Guideline is consistent with the Codex Principles for Food Import and Export Inspection and Certification1 and provides specific information about imported food control that is an adjunct to the Guidelines for the Design, Operation, Assessment and Accreditation of Food Import and Export Inspection and Certification Systems2.,SECTION 2 – DEFINITIONS 3,Appropriate Level of Protection (ALOP) is the level of protection deemed appropriate by the country establishing a sanitary measure to protect human life or health within its territory. (This concept may otherwise be referred to as the “acceptable level of risk”.),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 and officially recognized 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.,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.,Legislation* includes acts, regulations, requirements or procedures, issued by public authorities, related to foods and covering the protection of public health, the protection of consumers and conditions of fair trading.,Official accreditation* is the procedure by which a government agency having jurisdiction formally recognizes the competence of an inspection and/or certification body to provide inspection and certification services.,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 a 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* A scientifically based process consisting of the following steps (i) hazard identification, (ii) hazard characterisation, (iii) exposure assessment, and (iv) risk characterisation.,1 Principles for Food Import and Export Inspection and Certification (CAC/GL 20-1995),2 Guidelines for the Design, Operation, Assessment and Accreditation of Food Import and Export Inspection and Certification Systems (CAC/GL 26-1997).,3 Definitions drawn from the Guidelines for the Design, Operation , Assessment and Accreditation of Food Import and Export Inspection and Certification Systems (CAC/GL 26-1997) are marked with *. Definitions drawn from Codex Alimentarius Commission, Procedural Manual (12th edition) are marked with **.,CAC/GL 47-2003 Page 2 of 9,Risk analysis* A process consisting of three components: risk assessment, risk management and risk communication.,SECTION 3 - GENERAL CHARACTERISTICS OF FOOD IMPORT CONTROL SYSTEMS,Food import control systems should have the following main characteristics:,?requirements for imported food that are consistent with requirements for domestic foods;,?clearly defined responsibilities for the competent authority or authorities;,?clearly defined and transparent legislation and operating procedures;,?precedence to the protection of consumers;,?provision of the importing country for recognition of the food control system applied by an exporting country’s competent authority;,?uniform nationwide implementation;,?implementation that ensures the levels of protection achieved are consistent with those for domestic food.,REQUIREMENTS FOR IMPORTED FOOD THAT ARE CONSISTENT WITH REQUIREMENTS FOR DOMESTIC FOODS,Requirements are commonly expressed as end-point standards with specific limits and complementary sampling regimes. These requirements may consist of standards, provisions for sampling, process controls, con……
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