Codex Alimentarius
4.After 14 d,the final residues was 0.046 mg·kg-1,agreed with the safety qualitfication of Codex Alimentarius Commission(CAC).
5.Compared to the standards of Codex Alimentarius Commission(CAC) and other norms of developed countries, some gaps were identifed is this paper.
6.The SQF Codes, based on universally accepted CODEX Alimentarius HACCP Guidelines, offers the food sector a way to manage food safety and quality simultaneously.
7.MRLs are established by national authorities and by the Codex Alimentarius Commission of United Nations, which sets standards that are intended to be applied to international trade.
8.Codex Alimentarius Commission(CAC) has constructed a framework on conducting microbial risk assesment,which involves four main steps:Hazard Identification,Hazard Characterization,Exposure Assessment and Risk Characterization.
9.It included: the characteristic in composition of palmitoleic acid; the technological and hygienic problem in production process; comparison with CODEX STAN 125-1981 frormulated by Codex Alimentarius Commission(CAC) of FAO/WHO, Malay hygienic standard of palm olein (MS817-89), and Chinese hygienic standard of refined oil.
10.Food Good Manufacturing Practices(GMP) of China, foreign countries and FAO/WHO, CAC (Codex Alimentarius Commission) have been comparativly analyzed. The deference of food GMP among China, foreign countries and CAC has been investigated, which provides an important basis for formulating and revising food GMP in China.
