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当前位置: 首页 > 文章 > 国际食品卫生法典委员会第49届会议概况 中国渔业质量与标准 2018 (5) 33-41
Position: Home > Articles > Overview of the forty-ninth session conference of Codex Committee on Food Hygiene(CCFH) Chinese Fishery Quality and Standards 2018 (5) 33-41

国际食品卫生法典委员会第49届会议概况

作  者：
郭莹莹;王联珠;刘奂辰;朱文嘉;李振兴
关键词：
国际食品法典;水产及水产加工品;组胺;食品卫生;操作规范;国际标准跟踪
摘  要：
持续跟踪和实质性参与国际食品法典委员会(CAC)国际标准制定是掌握国际标准话语权的关键。文章概述了2017年国际食品卫生法典委员会(CCFH)第49届会议的基本情况、主要议题和当前食品卫生国际标准关注的重点和热点问题。详细介绍了CAC/RCP 52-2003《水产及水产加工品操作规范》修订草案中组胺控制指南和CAC/RCP 1-1969《食品卫生通则》修订草案等相关标准的审定情况,国内外水产品中组胺限量规定差异,并提出积极开展水产品中组胺等风险监测数据积累和卫生控制措施评估,以及进一步完善中国水产品加工标准化工作等应对措施和建议。通过参加国际食品卫生法典会议,及时掌握国际食品卫生通则和相关卫生操作规范的更新动态,为建立和健全中国食品安全保障体系,有效规避国外技术性贸易壁垒对中国食品出口造成的不利影响提供科学依据。
译  名：
Overview of the forty-ninth session conference of Codex Committee on Food Hygiene(CCFH)
作  者：
GUO Yingying;WANG Lianzhu;LIU Huanchen;ZHU Wenjia;LI Zhenxing;Aquatic Products Processing Technical Subcommittee of National Fisheries Standardization Technical Committee,Yellow Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences;China National Center for Food Safety Risk Assessment;College of Food Science and Engineering,Ocean University of China;
单  位：
GUO Yingying%WANG Lianzhu%LIU Huanchen%ZHU Wenjia%LI Zhenxing%Aquatic Products Processing Technical Subcommittee of National Fisheries Standardization Technical Committee,Yellow Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences%China National Center for Food Safety Risk Assessment%College of Food Science and Engineering,Ocean University of China
关键词：
Codex Alimentarius Commission;;fish and fishery products;;histamine;;food hygiene;;code of practice;;the international standards tracking
摘  要：
Continuous tracking and substantive participation in CAC international standard is the key for having more speaking right in the international standard setting work.The paper briefly summarized the basic situation and main issues of the forty-ninth session of Codex Committee on Food Hygiene(CCFH),and the key and hot issues of the current international standards for food hygiene.Moreover,it was also introduced the guidance for histamine control in the draft revision of the Code of Practice for Fish and Fishery products(CAC/RCP 52—2003) and the draft revision of the General Principles of Food Hygiene(CAC/RCP 1—1969),as well as the differences between domestic and foreign standards and regulations in histamine limit of aquatic products in detail.Finally the relevant countermeasures and suggestions were put forward,such as actively carrying out the risk monitoring data accumulation of histamine in aquatic products and the assessment of hygine control measures,and further improving the aquatic products processing standardization in China.By attending the international conference of CCFH,we will timely master and understand the updated trends of general principles of food hygiene and related code of hygienic practice,which will provide scientific bases for establishing and improving food safety guarantee system in China,and effectively avoid adverse impacts of technical barriers on trade of Chinese food export.

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