cac法规.doc

三、法典指导原则 序号 编号 英文名称 中文名称 我国标准采用对照 页数 279 CAC/GL 1- 1979,Rev.1-1991 General Guidelines on Claims 标签说明通用导则 3 280 CAC/GL 2- 1985 ,Rev.1-1993 Codex Guidelines on Nutrition Labeling 营养标签法典导则 7 281 CAC/GL 3- 1989 Guidelines for Simple Evaluation of Food Additive Intake 食品添加剂吸收量简单评价导则 19 282 CAC/GL 4- 1989 Codex General Guidelines for Utilization of Vegetable Protein Products (VPP) in Foods 在食品中使用植物蛋白制品(VPP)的通用导则 10 283 CAC/GL 5- 1989 Guideline Levels for Radionuclides in Foods following accidental Nuclear Contamination for use in International Trade 在国际贸易中核事故污染后食品放射核素的指导值 4 284 CAC/GL 6- 1991 Guideline Levels for Vinyl Chloride Monomer and Acrylonitrile in Food and Packaging Material 食品和包装材料中氯乙烯单体和丙烯腈残留的指导值 1 285 CAC/GL 7- 1991 Guideline Levels for Methylmercury in Fish 鱼类甲基汞指导值 1 286 CAC/GL 8- 1991 Formulated Supplementary Foods for Older Infants and Young Children 较大婴儿和幼童的辅助配方食品 11 287 CAC/GL 9- 1987,Amended 1989,1991 General Principles for the Addition of Essential Nutrients to Foods 食品必须营养素添加通则 4 288 CAC/GL 10- 1979, Amended 1983,1991 Advisory List of Mineral Salts and Vitamin compounds for Use in Foods for Infants and Children 婴幼儿食品中使用的矿物盐和复合维生素参考清单 8 289 CAC/GL 11- 1991 Mixed Fruit Juices 混合果汁导则 4 290 CAC/GL 12- 1991 Mixed Fruit Nectars 混合果蜜导则 4 291 CAC/GL 13 -1991 Guidelines for the Preservation of Raw Milk by Lactoperoxidase System 乳过氧化酶系统保藏鲜奶的导则 5 292 CAC/GL 14- 1991 Guide for the Microbiological Quality of Spices and Herbs Used in Processed Meat and Poultry Products 加工肉禽制品使用的调料和香草的微生物质量指南 2 293 CAC/GL 15- 1991 Guidelines for the Use of Non-Meat Protein Products in Processed Meat and Poultry Products 加工肉禽制品中使用非肉类蛋白制品导则 4 294 CAC/GL 16-1993 Codex Guidelines for the Establishment of a Regulatory Programme for Control of Veterinary Drug Residues in Foods 制定控制食品兽药残留管理方案的法典导则 46 295 CAC/GL 17- 1993 Guideline Procedures for the Visual Inspection of Lots of Canned Foods 成批罐头食品直观检验的程序导则 7 296 CAC/GL 19- 1995 Exchange of Information in Food Control Emergency Situations 有关食品安全紧急情况时信息交流的法典导则 4 297 CAC/GL 20- 1995 Principles for Food Import and Export Inspection and Certification 食品进出口检验和出证原则 4 298 CAC/GL 21- 1997 Principles for the Establishment and Application of Microbiological Criteria for Foods 食品微生物指标的设定和运用原则 4 299 CAC/GL 22- 1997,Rev.1-1999 Revised Regional Guidelines for the Design of Control Measures for Street-Vended Foods in Africa 非洲街头售卖食品的控制措施设计的指南(修订的区域指南) 22 300 CAC/GL 23- 1997 Guidelines for Use of Nutrition Claims 使用营养声明的指南 6 301 CAC/GL 24-1997 General Guidelines for Use of the Term “Halal” 使用术语“哈喇”的通用指南 3 302 CAC/GL 25 -1997 Guidelines for the Exchange of Information between Countries on Rejections of Imported Foods 国与国之间拒绝进口食品的信息交换指南 5 303 CAC/GL 26- 1997 Guidelines for the Design, Operation, Assessment and Accreditation of Food Import and Export Inspection and Certification Systems 食品进、出口检验与认证体系的设计、运作、评估及认可的指南 13 304 CAC/GL 27- 1997 Guidelines for the Assessment of the Competence of Testing Laboratories Involved in the Import and Export Control of Foods 涉及进出口食品控制的测试实验室能力评定指南 1 305 CAC/GL 28- 1995,Rev.1-1997 Food Control Laboratory Management: Recommendations 食品控制实验室管理:建议 1 306 CAC/GL 29- 1985 General Requirements for Natural Flavourings 天然调味品的通用要求 5 307 CAC/GL 30- 1999 Principles and Guidelines for the Conduct of Microbiological Risk Assessment 进行微生物风险评估的原则和指南 6 308 CAC/GL 31- 1999 Codex Guidelines for the Sensory Evaluation of Fish and Shellfish in Laboratories 实验室对鱼和贝壳类动物的感官评估法典指南 33 309 CAC/GL 32- 1999,Rev.1-2000 Guidelines for the Production, Processing, Labelling and Marketing of Organically Produced Foods 有机加工食品的生产、加工、标签和销售指南 68 310 CAC/GL 33- 1999 Recommended Methods of Sampling for Pesticide Residues for the Determination of Compliance with MRLs 为测定农药残留以符合MRLs(最大残留限量)的推荐取样方法 20 311 CAC/GL 34- 1999 Guidelines for the Development of Equivalence Agreements Regarding Food Imports and Export Inspection and Certification Systems 制定食品进、出口检验与认证体系的等效性协议的指南 9 312 CAC/GL 35- 1985 Packing Media (Composition and Labelling) 填充介质(组成和标签) 7 313 CAC/GL 36- 2001 Class Names and the International Numbering System for Food Additives 食品添加剂类别名称和国际编号系统 37 314 CAC/GL 37- 2001 Harmonized IUPAC Guidelines for the Use of Recovery Information in Analytical Measurement 国际纯粹化学和应用化学联合会(IUPAC)分析测量恢复信息协调指南 1 315 CAC/GL 38- 2001 Guidelines for the Generic Official Certificate Formats and the Production and Issuance of Certificates 一般正式证书格式和证书制作及颁布指南 5 316 CAC/GL 39- 2001 Codex Maximum Level for Cadmium in Cereals, Pulses and Legumes 谷类、豆类和荚果中镉(Cd)的法典最大限量 1 317 CAC/GL 40-1993 Guidelines on Good Laboratory Practice in Pesticide Residue Analysis 农药残留分析的良好实验室操作指南 11 318 CAC/GL 41-2000 Portion of Commodities to which Codex MRLS Apply and which is Analyzed 商品中适用法典最大残留限量和用于分析的部分 14 319 CAC/GL 52- 2003 General Principles of Meat Hygiene 肉类卫生通则 2 四、国际推荐操作规程 序号 编号 英文名称 中文名称 我国标准采用对照 页数 219 CAC RCP 50- 2003 Code of Practice for the Prevention and Reduction of patulin Contamination in Apple Juice and Apple Juice Ingredients in Other Beverages 预防和降低苹果汁和其它饮料中苹果汁组份棒曲霉素污染的操作规程 6 220 CAC RCP 51- 2003 Code of Practice for the Prevention and Reduction of Mycotoxin Contamination in Cereals, including Annexes on Ochratoxin A, Zearalenone, Fumonisins and tricothecenes 8 221 CAC GL 47- 2003 Guidelines for Food Import Control Systems 食品进口控制系统指南 9 222 CAC/RCP 1- 1969,Rev.3-1997,Amend.1-1999 General Principles of Food Hygiene 食品卫生通则(含HACCP体系原则、HACCP体系应用指南) 30 223 CAC/RCP 2- 1969 Recommended International Code of Hygienic Practice for Canned Fruit and Vegetable Products 水果和蔬菜罐头国际推荐卫生操作规程 7 224 CAC/RCP 3- 1969 Recommended International Code of Hygienic Practice for Dried Fruits 干果国际推荐卫生操作规程 8 225 CAC/RCP 4- 1971 Recommended International Code of Hygienic Practice for Desiccated Coconut 脱水椰子的国际推荐卫生操作规程 8 226 CAC/RCP 5- 1971 Recommended International Code of Hygienic Practice for Dehydrated Fruits and Vegetables including Edible Fungi 国际推荐脱水水果蔬菜(包括食用菌)卫生操作规程 8 227 CAC/RCP 6- 1972 Recommended International Code of Hygienic Practice for Tree Nuts 坚果国际推荐卫生操作规程 8 228 CAC/RCP 7- 1974 System for the Description of Carcasses of Bovine and Porcine Species 229 CAC/RCP 8- 1976 Recommended International Code of Practice for Processing and Handling of Quick Frozen Foods 速冻食品加工和处理国际推荐操作规程 19 230 CAC/RCP 9- 1976 Recommended International Code of Practice for Fresh Fish 国际推荐鲜鱼操作规程 54 231 CAC/RCP 10- 1976 Recommended International Code of Practice for Canned Fish 国际推荐鱼罐头操作规程 56 232 CAC/RCP 11- 1976，Rev.1-1993 Recommended International Code of Hygienic Practice for Fresh Meat 国际推荐的鲜肉卫生操作规程 33 233 CAC/RCP 13- 1976, Rev.1-1985 Recommended International Code of Hygienic Practice for Processed Meat and Poultry Products 国际推荐加工肉和禽制品卫生操作规程 30 234 CAC/RCP 14- 1976 Recommended Code of Hygienic Practice for Poultry Processing 禽类加工推荐卫生操作规程 11 235 CAC/RCP 15- 1976，Amended 1978,1985 Recommended International Code of Hygienic Practice for Egg Products 国际推荐蛋制品卫生操作规程 47 236 CAC/RCP 16- 1978 Recommended International Code of Practice for Frozen Fish 国际推荐冷冻鱼操作规程 71 237 CAC/RCP 17 -1978 Recommended International Code of Practice for Shrimps or Prawns 国际推荐虾或对虾操作规程 52 238 CAC/RCP 18- 1978 Recommended International Code of Hygienic Practice for Molluscan Shellfish 国际推荐软体鱼贝类卫生操作规程 30 239 CAC/RCP 19- 1979 Recommended International Code of Practice for the Operation of Irradiation Facilities used for the Treatment of Foods 国际食品辐照设备应用推荐操作规程 9 240 CAC/RCP 20- 1979,Rev.a-1985 Code of Ethics for International Trade in Food 国际食品贸易的道德规程 6 241 CAC/RCP 21-1979 Recommended International Code of Hygienic Practice for Foods for Infants and Children 国际推荐婴幼儿食品卫生操作规程 21 242 CAC/RCP 22 1979 Recommended International Code of Hygienic Practice for Groundnuts (Peanuts) 推荐国际花生卫生操作规程 20 243 CAC/RCP 23- 1979,Rev.2-1993 Recommended International Code of Hygienic Practice for Low-Acid and Acidified Low-Acid Canned Foods 2 1993 低酸和酸化低酸罐头食品国际推荐卫生操作规程 95 244 CAC/RCP 24- 1979 Recommended International Code of Practice for Lobsters 龙虾国际推荐操作规程 53 245 CAC/RCP 25- 1979 Recommended International Code of Practice for Smoked Fish 国际推荐的熏鱼操作规程 44 246 CAC/RCP 26 -1979 Recommended International Code of Practice for Salted Fish 国际推荐咸鱼操作规程 59 247 CAC/RCP 27- 1983 Recommended International Code of Practice for Minced Fish Prepared by Mechanical Separation 国际推荐机械分割加工鱼糜的操作规程 37 248 CAC/RCP 28- 1983 Recommended International Code of Practice for Crabs 国际推荐螃蟹操作规程 43 249 CAC/RCP 29- 1983,Rev.1-1993 Recommended International Code of Hygienic Practice for Game 国际推荐狩猎(野生)动物肉卫生操作规程 40 250 CAC/RCP 30- 1983 Recommended International Code of Hygienic Practice for the Processing of Frog Legs 蛙腿加工国际推荐卫生操作规程 16 251 CAC/RCP 31- 1983 Recommended International Code of Hygienic Practice for Dried Milk 乳粉卫生操作国际推荐规程 15 252 CAC/RCP 32 -1983 Recommended International Code of Practice for the Production, Storage and Composition of Mechanically Separated Meat and Poultry Meat intended for Further Processing 用于进一步加工的机械分割肉和禽肉的生产、贮藏和混合的国际推荐操作规程 2 253 CAC/RCP 33- 1985 Recommended International Code of Hygienic Practice for the Collecting, Processing and Marketing of Natural Mineral Waters 天然矿泉水采集、加工和销售的国际推荐卫生操作规程 15 254 CAC/RCP 35-1985 Recommended International Code of Practice for Frozen Battered and/or Breaded Fishery Products 国际推荐冷冻面糊和/或面包包裹的水产品 44 255 CAC/RCP 36- 1987,Rev.1-1999 Recommended International Code of Practice for Storage and Transport of Edible Oils and Fats in Bulk 国际推荐散装食用油脂贮存和运输操作规程 12 256 CAC/RCP 37- 1989 Recommended International Code of Practice for Cephalopods 国际推荐头足类动物操作规程 44 257 CAC/RCP 38 -1993 Recommended International Code of Practice for Control of the Use of Veterinary Drugs 国际推荐兽药使用管理操作规程 4 258 CAC/RCP 39- 1993 Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering 大众公共饮食业预烹调和烹调食品卫生操作规程 18 259 CAC/RCP 40- 1993 Code of Hygienic Practice for Aseptically Processed and Packaged Low-Acid Foods 无菌加工和低酸包装食品卫生操作规程 34 260 CAC/RCP 41- 1993 Recommended International Code for Ante-Mortem and Post-Mortem Inspection of Slaughter Animals and for Ante-Mortem and Post-Mortem Judgement of Slaughter Animals and Meat 国际推荐屠宰动物的宰前、宰后检验及宰前和宰后屠宰动物及肉