Law on Food
食品法
11 ກົດໝາຍວ່າດວ້ຍ-ອາຫານ
Summary
The Food Law stipulates principles, regulations, measures, and procedures to govern and inspect food-related activities, aiming to control quality, standards, and particularly food safety, safeguard nutrition, protect consumer health, promote food production and business operations, and guide citizens to recognize and shift toward consuming safe, hygienic, and nutritious food. This law specifies that food refers to any substance consumed or ingested by individuals, excluding pharmaceuticals, and elaborates on the benefits and hazards of food, emphasizing that unsafe or spoiled food may lead to illness or even death.
Articles
Article 1
第一条 目的
食品法规定各项原则、规章、办法和措施，以管理和检查食品相关活动，旨在控制质量、标准，特别是食品安全，保障营养，保护消费者健康，促进食品生产和经营，引导公民认识、理解并转向消费安全、卫生、有营养的食品，滋养身体，同时了解食品的益处与危害，使其懂得维护自身健康强壮，为国家保护和发展事业作出贡献。
Article 2
第二条 食品
食品是指人们食用或饮用的任何物质，无论是新鲜的、熟制的、生的或已经过加工的形态，但不包括药品。
Article 3
第三条 食品的益处与危害
食品对人类生存必不可少，对身体具有提供能量、增强体质并维持身体平衡的益处。
不安全、受污染、变质或超过食用期限的食品，将导致身体发生疾病、患病，例如：腹泻、霍乱、肝炎、癌症等，甚至可能导致死亡。
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