預防原則於食品管制上之運用──以台灣食品安全衛生管理法為例

Abstract

我國經歷許多食安事件後，台灣食品安全衛生管理法於2013年大幅修法。其中，第四條明文採納事先預防原則，依修法歷程及訪談解果觀察，事先預防原則指向預防原則。然食品安全衛生管理法並未進一步定義該原則之要件，縱使國際上對於該原則之要件仍有爭議。 本研究之目的為針對事先預防原則之要件提出建議。首先，分析國際上對於該原則之討論並分析他國法下預防原則之實踐。第二，本研究分析立法歷程並訪談相關團體以了解國內相關團體對於該原則之理解。 本研究最後提出作者對於我國食品安全衛生管理法下第四條之修法建議以充實事先預防原則要件之規定。

The Taiwanese Act Governing Food Safety and Sanitation was significantly revised in 2013 following many food safety incidents in the country. Article 4 of the Act formally adopted the principle of precaution, which based on discussion during legislation and interviews done for this study is referring to the precautionary principle. However, the Taiwanese Act Governing Food Safety and Sanitation failed to further define the elements to this principle, even though the elements of this principle are still subject to controversies globally. This thesis aims to provide suggestions for details on the elements of the principle of precaution. Firstly, reviewing international debates on the topic and how the principle is implemented under other jurisdictions. Secondly, this thesis reviews the legislative records and interviews relevant parties to obtain the understandings of the principle by relevant parties. The thesis concludes with the author’s suggestion for future amendments and clarifications.