国际食品法典速冻饺子亚洲区域标准进展研究  

Study on the Progress of Codex Asian Regional Standard for Quick-frozen Dumpling

作　　者：鲁振 李祥波[1] 刘振宇[1] LU Zhen;LI Xiang-bo;LIU Zhen-yu(China General Chamber of Commerce)

机构地区：[1]中国商业联合会

出　　处：《标准科学》2023年第4期100-104,共5页Standard Science

摘　　要：为深入贯彻习近平总书记提出的“最严谨的标准”要求,响应“标准走出去”的号召,提升我国在亚洲地区的标准化影响力,促进我国速冻饺子产品“走出去”,我国在国际食品法典委员会主持制定了《速冻饺子》亚洲区域标准,为减少我国速冻饺子出口到亚洲地区的限制,进一步推动我国具有优势的传统食品开拓国际市场奠定了基础。本文介绍了国际食品法典《速冻饺子》亚洲区域标准的立项与制定进展,探讨标准的主要技术内容和速冻饺子标准国际工作组会、粮农组织/世卫组织亚洲区域协调委员会《速冻饺子》标准相关议题进展,分析亚洲国家对标准内容关注的焦点和我国的相关立场。In order to thoroughly implement the requirements of using“the most stringent standards”put forward by the CPC General Secretary Xi Jinping,respond to the call of promoting“standards going global”,enhance China's standardization influence in the Asian region,and promote the sales of China's quick-frozen dumpling products overseas,China has led the development of the Codex Asian regional standard for quick-frozen dumpling,which lays a foundation for reducing the restrictions on the export of China's quick-frozen dumpling to Asia and boosting the sales of China's traditional foods with advantages in the international market.This paper introduces the progress of developing the standard,discusses the major technical contents and the progress of the related topics arising from the Codex Working Group on Quick-frozen Dumpling and the FAO/WHO Coordinating Committee for Asia,and analyzes the focus of Asian countries in the standard content and China's corresponding responses.

关 键 词：速冻饺子 国际食品法典 区域标准 进展 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]