CAC_GL 53-2003 GUIDELINES ON THE JUDGEMENT OF EQUIVALENCE OF SANITARY MEASURES ASSOCIATED WITH FOOD
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ID： |
076F6A17B1894AD0BFE2EBD702D51583 |
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文件大小(MB)： |
0.06 |
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页数： |
7 |
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文件格式： |
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日期： |
2004-12-27 |
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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 53-2003 Page 1 of 7,GUIDELINES ON THE JUDGEMENT OF EQUIVALENCE OF SANITARY MEASURES ASSOCIATED WITH FOOD INSPECTION AND CERTIFICATION SYSTEMS1,CAC/GL 53-2003,SECTION 1 – PREAMBLE,1. It is often the case that importing and exporting countries operate different food inspection and certification systems. The reasons for such differences include differences in prevalence of particular food safety hazards, national choice about management of food safety risks and differences in the historical development of food control systems.,2. In such circumstances, and in order to facilitate trade while protecting the health of consumers, an exporting and an importing country may work together to consider the effectiveness of sanitary measures of the exporting country in achieving the appropriate level of sanitary protection of the importing country, consistent with the principle of equivalence as provided for in the World Trade Organization Agreement on the Application of Sanitary and Phytosanitary Measures (WTO SPS Agreement).2,3. Application of the principle of equivalence has mutual benefits for both exporting and importing countries. While protecting the health of consumers, it serves to facilitate trade, and minimize the costs of regulation to governments, industry, producers, and consumers by allowing the exporting country to employ the most convenient means in its circumstances to achieve the appropriate level of protection of the importing country.3,4. Importing countries should avoid the application of unnecessary measures when they have already been carried out by the exporting country. Importing countries may be able to reduce the frequency and extent of verification measures following a judgment of equivalence of measures applied in the exporting country.,SECTION 2 – SCOPE,5. This document provides guidelines on the judgement of the equivalence of sanitary measures associated with food inspection and certification systems. For the purpose of determining equivalence, these measures can be broadly characterized as infrastructure; programme design, implementation and monitoring; and/or specific requirements (refer paragraph 13).,1 These guidelines should be read in conjunction with other relevant Codex texts, including in particular the Guidelines for the Development of Equivalence Agreements Regarding Food Import and Export Inspection and Certification Systems – CAC/GL 34-1999.,2 Consistent with the definition of equivalence in Section 3, measures that are equivalent (i.e., are different from the measures used by the importing country but nonetheless achieve the importing country’s appropriate level of protection) should be distinguished from measures that are the same as the measures of the importing country.,3 The benefits to an exporting country of application of the principle of equivalence would be offset or negated if a request for an equivalence determination were, by itself, used as a pretext for the disruption of established trade. Such action by an importing country would be contrary to the principles of international trade.,CAC/GL 53-2003 Page 2 of 7,SECTION 3 – DEFINITIONS,6. The definitions presented in this document are derived from and consistent with those of the Codex Alimentarius Commission and the WTO SPS Agreement.,Sanitary measure: Any measure applied to protect human life or health within the territory of the country from risks arising from additives, contaminants, toxins or disease-causing organisms in food or feedstuffs, or from risks arising from diseases carried by foods which are animals, plants or products thereof or from risks arising from any other hazards in foods.,Note: Sanitary measures include all relevant laws, decrees, regulations, requirements and procedures including, inter alia, end product criteria; processes and production methods; testing, inspection, certification and approval procedures; provisions on relevant statistical methods, sampling procedures and methods of risk assessment; and packaging and labeling requirements directly related to food safety.,Hazard: A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect.4,Risk: A function of the probability of an adverse health effect and the severity of that effect, consequential to a hazard(s) in food.4,Risk Assessment: A scientifically-based process consisting of the following steps: (i) hazard identification; (ii) hazard characterization; (iii) exposure assessment; and (iv) risk characterisation.4,Appropriate level of sanitary protection (ALOP): The level of protection deemed appropriate by the country establishing ……
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