新西兰水产品安全立法研究

Study on New Zealand legislation concerning the safety of fish and fish products

新西兰食品安全立法包括议会基本法、总督或食品安全部长发布的次级立法以及三级立法。食品标准属于部长发布的次级立法。《1981年食品法》和《1999年动物产品法》规定了基于HACCP原则的食品安全计划、风险管理计划、管控方案等多项法律制度和措施。必须按照初级产业部制定的管控方案从事双壳贝类养殖和渔船上的水产品有限加工,并应遵守最小化污染物和变质原则,以及接受第三方的外部核查制度。建议以HACCP理论为指导,完善我国水产品安全立法,重构食品标准体系,扶持水产品认证机构发展,提高国际竞争力,依法建立透明的水产品质量可追溯体系。

New Zealand food legislation consists of primary laws of Parliament, secondary legislation issued by Governor-General or food safety Minister, and tertiary instruments. Food standards are secondary legislation issued by the Minister. In the light of HACCP principle, Food Act 1981 and Animal Products Act 1999 set out various legal regimes and measurements such as food safety programme, risk management programme, and regulated control scheme. The operators of bivalve molluscan shellfish farms and of limited processing fishing vessels must observe the regulated control schemes issued by the Ministry for Primary Industry, minimize contamination or deterioration of products, and accept external verification by the third party. Some recommendations are presented： to improve Chinese legislation of fish and fish products in the light of HACCP principle, to reconstruct Chinese food standards system, to assist the recognised verifying agencies to enhance international competiveness, and to establish legally transparent traceable system of fish products quality.