风险预防原则与食品添加剂准入裁量——以面粉增白剂去留之争为例  

The Precautionary Principle and Administrative Discretion of Food Additives

作　　者：沈岿[1] 

机构地区：[1]北京大学法学院,北京100871

出　　处：《北京行政学院学报》2012年第6期6-13,共8页Journal of Beijing administration institute

基　　金：国家社会科学基金项目(11BFX096);教育部人文社会科学重点研究基地重大项目(2009JJD820001)

摘　　要：世界范围内,在风险规制领域争议纷呈而较为通行的风险预防原则,并未明确表达在《食品安全法》关于食品添加剂准入标准的规定之中。而食品添加剂准入裁量的实践,如过氧化苯甲酰、过氧化钙(俗称"面粉增白剂")的撤销决策,尽管没有按照风险预防原则的话语阐述其理由,却暗合该原则的要求。且唯有从风险预防原则出发,才能为此撤销决策理由提供正当性基础。进而,食品添加剂准入裁量的"技术必要"标准和"安全可靠"标准的意义及其相互关系,应予重述,注入风险预防原则的精髓,以利于确立恰当的食品添加剂准入裁量之规范框架。The precautionary principle,being worldwide popular yet highly controversial in risk regulation,didn＇t be explicitly expressed in the provisions of food additives approval standards of Food Safety Law.However,the practice of administrative discretion of food additives,for example,the decision of approval revocation to Flour-Bleaching Agent,meets virtually the requirement of the precautionary principle.Only the precautionary principle can provide legitimacy foundation for the decision of approval revocation.The two criterions of administrative discretion of food additives,the criterion of the technology necessary and the criterion of safe and reliable should be restated and add the essence of the precautionary principle into them in order to help establish a standard framework of proper administrative discretion of food additives.

关 键 词：食品添加剂 行政裁量 风险预防原则 食品安全 

分 类 号：DF3[政治法律—宪法学与行政法学]