建立这一制度的目的是防止在食品的总体营养价值上误导消费者。 世界卫生组织也正在这一领域开展工作，希望制定供许多国家采用的国际营养素标准。
The system is designed to keep consumers from being misled as to the product’s overall nutritional value.
ERRC的研究成果已经促使联邦立法机构制定标准，以确保比如水果，蔬菜，果汁，肉和肉类替代品等辐射食品的安全和质量。
ERRC research findings have enabled federal regulatory agencies to establish standards to ensure safety and quality of irradiated products like fruit, vegetables, juice, meat, and meat substitutes.
粮农组织通过食品法典参与了肉及肉类产品标准和行为守则的制定工作。
FAO is also involved, through the Codex Alimentarius, in the development meat and meat products standards and codes of practice.
第五章食品卫生标准和管理办法的制定。
CHAPTER V FORMULATION OF FOOD HYGIENE STANDARDS AND MEASURES FOR FOOD.
富尔梅达梅斯(Fulmedames)是处在食品法典标准制定进程步骤5的另一种近东食品，是用蚕豆制作的，可以用于早餐、午餐和晚餐的食品。
Ful medames, another Near Eastern food at step five in the Codex process, is made from broad beans and can be served at breakfast, lunch or dinner.
该机构制定并执行食品生产标准。
The agency establishes and enforces standards of food production.
有了这个新的提议，食品和饮料公司只需遵守欧盟的一套标准，从而取代目前由25个国家联合制定的受限于欧盟法的复杂体系。
Under the new proposal, food and drink companies will be bound by one single set of EU rules instead of the current complicated system of combining 25 national laws with limited EU legislation.
1988年，我国首次制定食品标签强制性国标《食品标签通用标准》。
In 1988, China's first food labelling mandatory retro standard for food labelling.
研制出具有食用仙人掌特有风味的蛋糕、果脯、饮料和含片四种无糖食品，确定了其配方和操作工艺参数，并制定了产品的质量标准。
Four kinds of no-sugar food with characteristic flavor of edible cactus were developed, and correlative quality standards were constituted.
制定了大蒜质量标准草案和大蒜多糖食品质量标准草案，用于控制药用大蒜和大蒜多糖原料的质量。
Developed the quality standard draft of garlic and the food quality standard draft of garlic polysaccharide, it is good for control of the quality of garlic and garlic polysaccharide.
2003年参加国家技术监督局液体食品包装设备验收规范国家标准制定。
We participated in constituting the national standard of check and accept for food packaging machine in 2003.
自1966年出版以来，《食品化学法典》 （FCC）通过高度严谨和科学透明的程序制定及审核标准，帮助食品成分生产商符合标准要求。
Published since 1966, the FCC allows manufacturers of food ingredients to comply with standards that have been created and vetted by a highly rigorous and transparent scientific process.
自1966年出版以来，《食品化学法典》 （FCC）通过高度严谨和科学透明的程序制定及审核标准，帮助食品成分生产商符合标准要求。
Published since 1966, the FCC allows manufacturers of food ingredients to comply with standards that have been created and vetted by a highly rigorous and transparent scientific process.
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