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《食品安全法》的主要内容2009年发布实施的《食品安全法》共10章,104条,主要设立食品安全监管体制,提出在国务院设立食品安全委员会,规定了县级以上卫生行政、农业行政、质量监督、工商行政管理、食品药品监督管理等部门的食品安全监管职责,明确了粮食流通各个环节的监管机制,建立了食品安全风险监测评估机制和国家食品安全信息发布制度,调整了食品安全标准制定、发布体系,明确了食品安全事故处置机制、食品企业的责任义务及食品安全违法行为的处罚原则。
The main content of the “Food Safety Law” The “Food Safety Law” issued in 2009, a total of 10 chapters and 104, the main establishment of food safety regulatory system, proposed the establishment of the Food Safety Commission of the State Council, provides for health administration above the county level, agricultural administration , Quality supervision, industrial and commercial administration, food and drug supervision and management departments and other departments of food safety regulatory responsibilities, a clear regulatory mechanisms for all aspects of food distribution, the establishment of a food safety risk monitoring and evaluation mechanism and national food safety information release system, adjust the food safety Standard formulation and release system, clarified the handling mechanism of food safety incidents, the responsibility and obligation of food enterprises and the punishment principle of food safety violations.