Food Good Manufacturing Practice (GMP)
Good Manufacturing Practice (GMP) is a system developed throughout food production to ensure food safety. A series of measures, methods and technical requirements throughout the entire process is also an independent management system that focuses on product quality, safety and hygiene in the manufacturing process. The application of good manufacturing practices in food, namely food GMP, mainly solves quality issues and safety and hygiene issues in food production. It requires food production enterprises to have good production equipment, reasonable production processes, perfect hygiene and quality, and strict testing systems to ensure that food safety and quality meet standards.
Section 1 Application of Food Good Manufacturing Practices
As early as World War I, the poor conditions of the American food industry and the deceptive practices of pharmaceutical production prompted the United States
The Food, Drug and Cosmetics Act was born, and the quality of food and drugs began to be guaranteed in a legal form. This also established the world's first national food and drug administration agency - the United States Food and Drug Administration. FDA.
The United States is the first country to apply GMP to food industry production. The United States has done
a lot of work in the implementation and implementation of food GMP. Good Manufacturing Practice (Good Manufacturing Practice) is a management method pioneered in the United States to ensure product quality
. In 1963, the U.S. Food and Drug Administration (FDA) formulated pharmaceutical GMP and began to implement it in 1964. In 1969, the World Health Organization (WHO) required the governments of all member countries to formulate and implement pharmaceutical GMP systems to ensure the quality of pharmaceuticals. In the same year, the United States promulgated the "Current Good Manufacturing Practices for Food Manufacturing, Processing, Packaging and Storage", referred to as the FGMP (GMP) Basic Law. The "General Principles of Good Food Manufacturing Processes" (CGMP) formulated by the FDA in 1969 is a regulation that all enterprises must abide by. The 1996 version of the U.S. CGMP (Modern Food Manufacturing, Packaging and Storage) Section 110 includes: definitions, current good manufacturing practices, personnel, rooms and floors, sanitary operations, maintenance of sanitary facilities and equipment, production processes and controls, warehousing and distribution, control of natural or unavoidable hazards in food, etc.
Since the implementation of GMP in the United States, many countries and regions in the world have adopted GMP quality management systems. For example, Japan, Canada, Singapore, Germany, Australia, Taiwan, China, etc. have actively promoted food GMP quality management systems and Relevant laws and regulations have been established.
In Japan, influenced by the implementation of GMP for pharmaceuticals and food in the United States, the Ministry of Health and Welfare, the Ministry of Agriculture, Forestry and Fisheries, and the Japan Food Hygiene Association have successively formulated the "Food Manufacturing and Distribution Standards", "Hygienic Standards", and "Food Manufacturing and Distribution Standards" for various types of food products. Health Management Essentials" etc.
The Ministry of Agriculture, Forestry and Fisheries has formulated the "Food Manufacturing and Distribution Standards", which includes edible vegetable oil, canned food, tofu, pickled vegetables, sterilized bagged food, carbonated drinks, seaweed, tomato processing, hamburgers and beef There are more than 20 kinds of cakes, aquatic products, MSG, raw noodles, bread, soy sauce, cold food, biscuits, macaroni, etc.
The Ministry of Health and Welfare has formulated the "Hygienic Standards", including hygienic standards for chicken processing, hygienic standards for rice and ready-to-eat dishes, hygienic standards for pickled vegetables, hygienic standards for fresh Western-style pastries, hygienic standards for central kitchens and retail chains, and hygiene standards for production. Hygienic standards for pasta, etc.
The Food Hygiene Association has formulated the "Food Hygiene Management Essentials", including tofu, fried foods, instant noodles, bread, sushi noodles, ordinary restaurants, high-end restaurants and ethnic restaurants, etc.
The above "benchmarks", "norms" and "essentials" are all guiding, and failure to meet their requirements will not be illegal.
There are three situations in which Canada implements GMP:
GMP, as the basic requirements that food companies must comply with, has been written into legal provisions by government agencies, such as the "Meat Food Supervision" formulated by the Canadian Ministry of Agriculture. The regulations regarding factory construction in the Regulations are mandatory GMP.
Government departments publish GMP guidelines to encourage food production companies to comply voluntarily.
Government departments can adopt GMP guidelines formulated by some international organizations, and food production companies can also adopt them independently.
Some other countries adopt guidance methods to promote the implementation of GMP in their own countries. For example, the United Kingdom promotes GFMP (
Good Food Manufacturing Practice
), and Singapore promotes the GMP system through the private organization Singapore Standards Institute (SISIR).
France, Germany, Switzerland, Australia, South Korea, New Zealand, Malaysia and other countries, as well as Taiwan, have also actively promoted food GMP.
The formulation of quality management standards for food enterprises in my country started in the mid-1980s. Since 1988, 19 food enterprise hygiene standards, referred to as "hygiene standards", have been promulgated. The purpose of formulating hygienic standards is mainly to address the current situation of relatively backward hygienic conditions and hygienic management of most food companies in my country at that time, focusing on stipulating hygienic requirements for factories, equipment, facilities and the company's own hygienic management, so as to promote the hygienic status of food companies in my country. improvement. The guiding ideology of these specifications is similar to the principles of GMP. The focus of ensuring food hygiene quality is on all aspects of the entire production process before the finished product leaves the factory, rather than just focusing on the final product. Corresponding technologies are proposed for the entire process of food production. requirements and quality control measures to ensure that the final product is of hygienic quality. Since the issuance of the above-mentioned specifications, the overall production conditions and management level of my country's food enterprises have been greatly improved, and the food industry has made great progress. In recent years, due to the rapid increase in the number of manufacturers of nutritional, health-care and special-purpose foods, and the increasing variety of food varieties, measures to simply control hygienic quality no longer meet the needs of enterprise quality management. In view of the fact that the time has come to formulate GMP for my country's food enterprises, the Ministry of Health issued the "Good Manufacturing Practice for Health Food" (
GB17405-1998) and "Good Manufacturing Practice for Puffed Food" (GB17404-1998) in 1998. This is the first batch of food GMP standards promulgated in my country, marking the development of my country's food enterprise management to a high level.
Section 2: Main Contents of Good Manufacturing Practices
1. Principles of Good Manufacturing Practices
GMP is a regulation of all links and aspects of the food production process Implement specific requirements for strict monitoring and take necessary good quality control measures to form and improve the quality assurance system. GMP focuses on ensuring food quality on all aspects of the entire production process before the finished product leaves the factory, rather than just focusing on the final product. Its purpose is to start from the entire process to fundamentally ensure food quality.
The GMP system is a measure to effectively control and restrict the long-term maintenance and behavior of production enterprises and management personnel. It embodies the following basic principles:
1. Food production enterprises must have sufficient qualifications and qualified technical personnel suitable for food production to undertake food production and quality management, and clearly understand their responsibilities;
2. Operators should be trained to operate correctly in accordance with the procedures;
3. Produce in accordance with standardized process procedures;
4. Ensure that the production plant, environment, and production equipment meet health requirements and maintain good production status;
5. Materials, packaging containers and labels that comply with regulations;
6. Have appropriate storage, transportation and other equipment conditions;
7. The entire production process is strict and has effective quality inspection and management;
8. Qualified quality inspection personnel, equipment and laboratories;
9. The key steps of production and processing and important changes in processing should be verified;
10. Use manual or recorders to record production during production to prove that all production steps are carried out in accordance with determined procedures and instructions, and that the products meet the expected quantity and quality requirements. Any deviations that occur should be recorded and inspected;
11． Keep production records and sales records so that the entire history of each batch of products can be traced based on these records;
12. Minimize risks affecting product quality during product storage and sales;
13. Establish an effective system for the recall of any batch of products from sales and supply channels;
14. Understand the user opinions of commercially available products, investigate the causes of quality problems, and propose solutions.
2. Contents of Good Manufacturing Practices
According to FDA regulations, GMP is divided into 4 parts: general principles; buildings and facilities; equipment; production and processing control. GMP is applicable to all food enterprises and is a common-sense production hygiene requirement. GMP basically involves the maintenance of hardware facilities and personnel hygiene management related to food hygiene quality. Complying with GMP requirements is the first step to control food safety, which emphasizes that microbial, chemical and physical contamination should be avoided during food production, storage and transportation. my country's food hygiene production specifications are established on the basis of GMP and implemented with mandatory national standards. This specification is applicable to food production and processing enterprises or factories and serves as the professional hygiene basis for formulating types of food factories.
GMP is actually a quality assurance system that includes 4M management elements, that is, the selection of raw materials (materials) with specified requirements, standard factory equipment (machines), and competent personnel (man), According to established methods (methods
)
, a quality assurance system is used to manufacture products with stable quality, safety and hygiene. The main purposes of its implementation include three aspects: ① reduce human errors in the food manufacturing process; ② prevent food from being contaminated or deteriorated in quality during the manufacturing process; ③ require the establishment of a complete quality management system. The focus of GMP is: ① Confirm the safety of the food production process; ② Prevent physical, chemical, and biological hazards from contaminating food; ③ Implement a double inspection system; ④ Establish and implement a complete management system for label management, production records, and report archiving .
Section 3 Health Food and its Certification
1. Concept and Classification of Health Food
Health food refers to food that is shown to have specific health functions. That is, food that is suitable for consumption by specific groups of people, has the ability to regulate body functions, and is not intended to treat diseases. In addition to meeting the requirements of general food, the most important thing for health food is that it must be functional. This is the biggest difference between health food and ordinary food. A health food should have at least one function of regulating human body functions, such as immune regulation, delaying aging, regulating blood lipids, regulating blood sugar, improving memory, promoting growth and development, anti-fatigue, losing weight, inhibiting tumors, etc. Those with unclear or uncertain functions cannot be used as health foods. Since health food has obvious functionality, it is suitable for consumption by specific groups of people. Generally, it needs to be consumed by special groups according to the product instructions. Not all people can eat the food. If it is not eaten according to the instructions, it may cause nutrient damage. Excessive poisoning, or excessive content of certain nutrients in the body leads to the balance of nutrients in the body, affecting human health and failing to achieve the expected effects of health food consumption. As food, health food has its own particularity. The raw materials, efficacy, safety and product form of health food are different from ordinary food. In addition to strictly standardizing the review of the functions, toxicity, and stability of functional ingredients of health foods, how to strengthen the supervision and management of health food companies to ensure that products can be produced according to the approval standards is an important issue related to whether health foods are genuine. Key factors to achieve standardized management.
Some scholars in my country have classified health foods into three categories according to their application scope and service targets, which is more in line with the actual situation in my country. The first is health food with the main purpose of improving health and physical fitness, which can be consumed by generally healthy people or sub-healthy people; the second is health food with the main purpose of improving health and physical fitness; the second is health food with the special physiological needs or special types of work needs as the food; the third is the main supply Health food consumed by people with abnormal health for the purpose of preventing and fighting diseases.
The specific categories are as follows:
(1) Nutritional and health food
1. Nutritional supplements (amino acids, vitamins, mineral elements)
2. Broad spectrum health food
a. Immunomodulatory effect
b. Anti-fatigue
c. Beauty
(2) Special health food
1. Baby health food
2. Children's educational food
3. Special health food for pregnant women
4. Health food for athletes
5. Health food for special types of work (anti-radiation, resistance to hypoxia, etc.)
(3) Health food for disease prevention
1. Tumor inhibition
2. Regulate blood lipids
3. Prevention of diseases and tumors
4. Regulate blood pressure
5. Improve osteoporosis, etc.
2. The main contents of my country’s Good Manufacturing Practices for Health Foods
With reference to the internationally accepted Good Manufacturing Practices for Pharmaceuticals and its certification system, according to the Characteristics, the formulation and implementation of "Health Food Good Manufacturing Practices" is the best way to solve health food production quality management problems, and is a reliable guarantee system for the excellent quality, safety and hygiene of health food.
my country's "Health Food Good Manufacturing Practice" is consistent with the international GMP in terms of formulation purposes and principles. Therefore, this specification can also be called my country's health food GMP. Similar to the general framework of GMP, Good Manufacturing Practices for Health Foods mainly includes the following contents:
(1) Basic Requirements
"Good Manufacturing Practices for Health Foods" has good practicality and operability. It is different from the more than ten hygienic specifications for food companies formulated by the country in the past. The latter mainly aimed at preventing contamination and mainly required hygienic operations. However, the "Good Manufacturing Practice for Health Food" The content includes the hygienic requirements and quality specification requirements for the production process of health food, including both quality control of the production process and prevention of contamination.
The main content of "Health Food Good Manufacturing Practice" includes seven parts: factory design and facilities, raw materials, production process, quality management, finished product storage and transportation, personnel, and health management. It realizes quality control. The basic requirements are:
1. All production and processing should have clear regulations, and systematic inspections must be conducted based on product and process characteristics, and it must be proven that production can be carried out in accordance with product quality requirements, process requirements, and specifications;
2. Verify the key links of production and processing and possible influencing factors and formulate necessary control measures in advance;
3. Provide all necessary facilities, including:
(1) Qualified and trained personnel;
(2) Suitable factory buildings and spaces;
(3) Suitable equipment and facilities;
(4) Correct materials, containers and labels;
(5) Audited procedure texts, system texts and records Text;
(6) Appropriate storage and transportation conditions and equipment;
4. Correct production instructions and quality control;
5. Production operations, storage, and transportation processes that meet regulatory requirements;
6. Quantity and quality control of raw materials, intermediate products, and final products
7. Saved samples and production records.
(2) Personnel
1. in principle. There are sufficient and qualified personnel who can take on the task of ensuring the production of health food that meets standard requirements. According to the different roles played by different personnel, different requirements are stipulated for enterprise technical leaders, production and quality management department leaders, full-time technical personnel, quality inspection personnel, and general practitioners.
2． Key requirements. Taking into account that the production and operation of health food has higher technical and quality requirements than ordinary food production, the "Specifications" put forward different qualification requirements for the technical person in charge, the person in charge of the quality management department, the technical personnel, and the production personnel of the health food enterprise. . It should be noted that due to the different specific roles they play and the responsibilities they assume in the quality control system, these personnel should not be substituted for each other. Personnel with different responsibilities should assume their own production or quality management responsibilities based on corresponding authorizations. responsibility.
Job training and correct implementation are the basis for the implementation of standards.
The specification specifically stipulates that employees must undergo food regulations education and corresponding technical training before taking up their posts. Enterprises should establish training and assessment files. The person in charge of the enterprise and the person in charge of the production and quality management department should also accept relevant health food supervision from the food supervision department at or above the provincial level. Professional training and certification. (3) Design and facilities
1. in principle. The principle of design and facilities specified in the Good Manufacturing Practice for Health Foods is that the design, space and structure, and maintenance of plant and equipment are conducive to the implementation of controls in accordance with the quality control requirements required by the specification. The factory building should avoid external and cross-contamination and other factors' adverse effects on the product, so as to minimize the risk of errors.
2． Key requirements. The production conditions of health food must meet the requirements of the country's "General Hygienic Standards for Food Factories". On this basis, based on the production conditions of health food, the hardware facilities necessary for the production of different health foods are stipulated. . The focus of this section is on clean workshops and corresponding auxiliary facilities. The level requirements of clean workshops refer to my country's drug specifications and international general cleanliness requirements. At the same time, different cleaning requirements are proposed based on whether there is a terminal disinfection link. level requirements.
(4) Raw material requirements
1. in principle. Whether the content and effects of the functional ingredients of health food meet the required requirements largely depends on the quality and control of the raw materials. Raw materials must be consistent with the required specifications and standards; all raw materials must be inspected according to the specified content.
2． Key requirements. This part focuses on the management system for the identification, acceptance, distribution and use of raw material procurement, storage, feeding and other aspects, and strictly controls the source, origin, quality specifications and hygienic requirements of raw materials. It is required that all processing of raw materials from purchase to use must be carried out by responsible persons in accordance with regulations to maintain their original quality and avoid contamination. Each process should be recorded. The purchased intermediate products and products to be packaged are used as raw materials and are managed as raw materials when purchased.
(5) Production process.
1. in principle. Production operations should be carried out in strict accordance with the prescribed procedures to avoid blindness and randomness. Each process has special job procedures, and the process should be passed on after passing the inspection and acceptance according to the requirements of product quantity and quality specifications to ensure the predetermined requirements.
2． Key requirements. The production process includes the receipt and feeding of raw and auxiliary materials, ingredients and processing, washing, sterilization and cleaning of packaging containers, product sterilization, filling or filling, packaging, labeling, etc. The "Health Food Good Manufacturing Practice" regulates the health food production process. The requirements include the formulation of standard operating procedures, reasonable preparation of production personnel, equipment, and material operation, prevention of cross-contamination, filling and filling environment, and finished product packaging conditions. In addition, in view of the backward production technology of some health food and the inability to achieve mechanized production, so the quality and hygienic requirements of each batch of production cannot be guaranteed, etc., it is clearly stipulated that mechanized operations should be used in key control links. In order to ensure the correct implementation of the specifications, it is also stipulated that quantitative operating standards and record verification systems should be formulated for key control links in quality and health and safety.
(6) Storage and transportation of finished products
1. in principle. Store and transport in accordance with specified conditions to ensure that storage time and temperature do not adversely affect the product. Records that reflect product batches, sales objects, and quantities should be kept for verification.
2． Key requirements. Specifies quality and hygiene assurance measures for health food before and after leaving the factory.
(7) Quality management
1. in principle. Develop and inspect procedures for sampling, specifications, inspections, and various related agencies. Determine whether the standards for implementing procedures in each link are consistent. Quality management and production processes are equally important to ensure the complete implementation of GMP. The quality management organization and the production organization cooperate and supervise each other to form the complete content of GMP. Quality management is the core of GMP.
2． Key requirements. The contents of quality management include: establishing an independent quality management organization that is suitable for production capacity, and formulating a quality management system. The quality management system must correspond to all contents of the production process and be implemented. Compared with the production specifications of general food factories, the "Health Care System" "General Technical Specifications for Food Production" puts forward higher requirements for the quality management of food enterprises, clearly delineates the rights and responsibilities of the quality management department, and also makes specific provisions on the equipment conditions and personnel conditions and inspection requirements required for quality inspection. Regulation.
(8) Health management.
1. in principle. The general hygiene management of the factory can be equivalent to that of a well-managed food enterprise and meet the requirements of the "General Hygiene Specifications for Food Factories".
2． Key requirements. The content includes pest control, pest control, toxic and harmful treatment, raising animals, sewage and sewage treatment, by-product treatment, etc. The "General Hygienic Standards for Food Factories" has made detailed provisions on the sanitary facilities and management of food factories. The hygienic management content required by this "Standard" shall be implemented in accordance with the "General Hygienic Standards for Food Factories".
Section 4 Food QS Market Access and Health Food GMP Certification
1. General Procedures for Food Certification
Food Good Manufacturing Practice is a kind of autonomy In order to improve consumers' awareness and trust of good food manufacturing practices, some countries and regions have launched voluntary certification of good food manufacturing practices. Taiwan, my country, has carried out GMP certification since 1989. Currently, foods certified by food GMP include beverages, cold drinks, flour, candy, tea, noodles, edible oil, canned food, aquatic products, and meat products. Nearly 30 kinds.
Food GMP certification work procedures include application acceptance, document review, on-site inspection and review, product sampling, certification announcement, certificate issuance, follow-up assessment and other steps.
Food companies should submit an application. The application includes product category, name, ingredient specifications, packaging form, quality, performance, and is attached with a copy of company registration, factory building configuration diagram, mechanical equipment configuration diagram, technical personnel academic certificates and training certificates, etc.
At the same time, food companies should also provide technical documents such as quality management standards, manufacturing operation standards, hygiene management standards, customer complaint handling methods
and finished product recycling systems.
II. Health food GMP review methods and requirements
In order to standardize the production of health food, improve the self-management level of health food enterprises, and increase the health supervision and management of the health food industry Strengthen efforts to protect consumer health, in accordance with the "Food Hygiene Law of the People's Republic of China", "Health Food Management Measures", "General Hygiene Standards for Food Enterprises" (GB-14881) and "Health Food Good Manufacturing Practice" (GB -17405) Develop review methods and evaluation criteria.
The review of the implementation of the "Health Food Good Manufacturing Practice" (hereinafter referred to as GMP) by health food manufacturers is divided into two aspects: data review and on-site review. Currently, the provincial health administration department is still responsible for organizing and implementing it.
The specific procedures are:
(1) Submit an application
If the self-examination results of the health food production enterprise believe that it has or basically met the GMP requirements, it can apply to the provinces ( The application shall be reviewed by the health administrative department of the autonomous region or municipality directly under the Central Government. When applying, the following information should be submitted:
1. Application report
2. Health food production management and self-examination;
3. Enterprise management structure chart
4. Copies of business license and health food approval certificate (no need to provide for new factories);
5. The formula, production process and quality standards of the main products of each dosage form, and the process flow chart;
6. Introduction to the company’s full-time technical personnel;
7. Catalog of products and production equipment produced by the enterprise;
8. The overall layout plan of the enterprise and the layout plan of each production workshop (including people flow, logistics diagram, clean area division diagram, air purification flow diagram, etc.);
9. Introduction to laboratory personnel, facilities, and equipment;
10. Quality assurance system (including enterprise production management and quality management document directory);
11. Clean area technical parameter report (cleanliness, pressure difference, temperature and humidity, etc.);
12. Other relevant information subjects.
(2) Data review
1. The provincial health administrative department will organize a data review of the application documents submitted by the enterprise within 15 working days. If the applicant is deemed to have met or basically met the GMP requirements through the data review, the applicant will be notified in writing and an on-site inspection can be arranged
< p>Review. If the applicant is deemed not to meet the conditions for on-site review through data review, the applicant should also be notified in writing and the reasonsexplained.
(3) On-site review
On-site review personnel should be health supervisors who have received certain GMP evaluation training. The reviewers will conduct on-site inspections of the companies under review based on the "Health Food Good Manufacturing Practice Review Form". The facts and circumstances discovered during the on-site review should be recorded and the accompanying personnel should be required to confirm.
(4) Issue GMP' review results report
The reviewer will summarize the results of the on-site review and, within 5 working days after the end of the on-site review, based on the "Review Result Judgment Form" Make review conclusions on the GMP implementation of the company under review. and reported to the provincial health administration department.
According to the impact of specific provisions in GMP on product hygiene and safety, the review method divides review items into critical items,
key items and general items. Key items refer to items that have a significant impact on the safety and hygiene of health food, key items refer to items that have a greater impact on the safety and hygiene of health food, and other items are general items. Specific key items, key items, and general items are marked in the "Health Food Good Manufacturing Practice Review Form"
The GMP review results are evaluated according to the review result judgment table
.
Health food manufacturers whose review results are basically in compliance will be ordered to make rectifications within a time limit. Those who pass the rectifications within 6 months will be issued a health license; those who fail to make rectifications or fail to make rectifications will not be issued a health license. license.
Health food manufacturers whose audit results are found to be non-compliant will have their health licenses cancelled.
Strengthen the management of entrusted production of health food. Health food production enterprises that are not in compliance with GMP after review can entrust GMP-compliant enterprises to produce. The entrusted enterprise must hold a valid health food production hygiene license. The entrusted production of health food must be marked on the product packaging label and instructions. "Entrust xxxx to produce" and indicate the address of the entrusted production enterprise.
3. Food market access content
Strengthening food quality and safety supervision is an international practice. Developed countries such as the United States, Japan, and Canada have their own food quality and safety regulations. Safety supervision system: implement strict supervision system for food, medicine and other products related to safety and health. Strict market access for food and food production enterprises, and establishing and improving the market access system for food quality, hygiene and safety are the most effective ways to ensure the interests of the people. Since August 2002, the state has implemented review, compulsory inspection and market access systems for five categories of food: rice, noodles, oil, soy sauce, and vinegar that are necessary to ensure product quality; There are mainly 10 categories, namely meat products, dairy products, tea, beverages, condiments, convenience foods, processed cans, puffed foods, frozen foods, and quick-frozen rice and noodles. It is planned to complete the implementation of the food market access system in 3-5 years. , Strengthen the supervision of food quality and safety from the source. There are 13 categories of food subject to market access in 2004-2005...
1. Food market access content
The main contents of the food quality and safety market access system are:
First, enterprises engaged in food production and processing must have corresponding production equipment, testing methods, Measuring instruments, internal quality management system and other basic conditions, and only after obtaining the "Food Production License" can engage in food production and processing;
Second, food must be inspected and passed the factory.
Third, food must be affixed with a food market access mark when it leaves the factory, namely the QS (Quality
Safety) quality and safety mark. Food that does not meet the above conditions cannot be sold on the market.
2． Food market access mark
Products subject to the food quality and safety market access system must be marked with the "Food Production License" number on the food packaging of the smallest sales unit and printed (affixed) on the food market when leaving the factory Access sign. The "Food Production License" number consists of QS and 12 Arabic numerals. QS is the English abbreviation of quality and safety. The first 4 digits of the number are the accepting agency, the middle 4 digits are the product category number, and the last 4 digits are the serial number of the certified enterprise. Consumers can compare the administrative region where the enterprise is located indicated by the production license number with the factory address marked by the enterprise to determine whether there has been any forgery or fraudulent use of the "Food Production License" and food market access mark. For the administrative region where the enterprise indicated by the number is located, please contact the local quality and technical supervision department.
3. QS certification system document directory
Contents: ⑴Quality policy, quality objectives; ⑵Appointment letter of quality manager; ⑶Organizational setup; ⑷Position position; ⑸Provision and management of resources (a. Ability of quality-related personnel Requirements and regulations; b. Personnel training management system; c. Equipment and facility management regulations; d. Testing equipment and measuring instrument management system; e. Equipment operation and maintenance procedures; f. Inspection instrument operating procedures); ⑹ Product design (a, Process flow chart; b. Process regulations); ⑺ Provision of raw materials (a. Procurement management system; b. Average quality verification procedures; c. Raw materials, auxiliary materials, finished product warehouse management system); ⑻ Production process quality control (a. Production process quality control system; b. Key process management system); ⑼ Product quality inspection (a. Inspection management system; b. Product quality inspection procedures); ⑽ Management of non-conforming products (a. Management measures for non-conforming products, b. Management of non-conforming products system); ⑾ technical document management system; ⑿ health management system; ⒀ quality records.