1. All shipments of imported food, food additives, food fortifiers, food containers, packaging materials, food tools and equipment, detergents and disinfectants for food and food tools and equipment (hereinafter collectively referred to as food) After arriving at the port (station) of a ship, vehicle

, or airplane, food hygiene supervision personnel should go to the scene as soon as possible before unloading

based on the inspection form from the owner or agent. Food, its transportation, unloading and other tools and docks shall be subject to health supervision.

2． After boarding the ship (car, plane), the health supervision personnel first explain their intention to the ship (car, plane) (hereinafter referred to as the carrier) to obtain the other party's understanding and cooperation, and conduct a detailed investigation of the relevant situation of the goods. : (1) Type of cargo loaded last time

; (2) Type and quantity of cargo loaded this time; (3) Cleaning and washing of the ship’s compartments and engine room before loading

(4) The port of loading and shipping date, and whether the goods are re-exported; (5) Whether there are any maritime accidents during operation; (6) The refrigeration conditions of refrigerated transported food; (7) Check or obtain relevant cargo documents from the carrier, such as fumigation, cabin inspection certificates, cargo stowage plans, etc., and keep records.

3. After understanding the situation from the carrier, the health supervision personnel, accompanied by the carrier, go to the cabin and box to check whether the food is mixed with pesticides, fertilizers and other chemicals, and whether the food is contaminated, spoiled, or foreign matter , mildew, odor, insect infestation, and other abnormal sensory properties, whether the frozen food is thawed, whether the packaging is complete, and whether it meets hygienic requirements, etc. For packaging

If necessary, the proportion of unpacking and unpacking of food can be increased. For small batches of stereotyped packaged foods, the trademark label, production date

, shelf life, variety, quantity, etc. must also be checked to see if they are consistent with the inspection form. It is necessary to fill in the supervision investigation record, make a preliminary judgment on the sanitary condition of the goods, fill in the inspection results and handling opinions on the sanitary inspection release notice, and notify the customs. Release with this certificate.

4． Small batches of imported food that have obtained registration certificates in my country must be certified by the national inspection agency of the producing country (or exporting country) and comply with my country's food hygiene standards and hygiene regulations, or if they are produced in the same factory and are six The same type of food that has passed the sampling inspection within 1 month should be provided with the inspection certificate of the batch of food. If the sensory inspection meets my country's food hygiene requirements, it can be released and no longer be allowed. Perform laboratory testing.

5． Whenever imported food is found to be contaminated with toxic and harmful substances, dirty and unclean, and does not meet my country's food hygiene standards

and hygiene requirements, health supervisors should immediately notify the applicant, the shipper, the unloading operation and other relevant units. ***Take

measures together to prevent the situation from expanding, protect the scene, promptly report to relevant leaders for instructions, conduct

investigations conscientiously and responsibly, and take photos of the scene when necessary. Instruct the transportation party to write down factual records. Properly store foreign matter and contaminated food samples

in order to provide evidence for follow-up negotiations and handling.

6． Health supervision personnel should conduct serious and responsible health supervision of docks, stations, warehouses, venues and transportation and loading and unloading tools before unloading and during the entire unloading process. Anyone found to not meet the health requirements shall not be allowed to be stored. and

shipping imported food.

7. During the unloading process of goods, food hygiene supervisors must frequently go to the site to conduct hygiene supervision. They should carefully inspect all parts of the goods site and loading tools, and make detailed hygiene supervision and sampling records. Good handover

shift work.

2. Sampling

1. According to the different types, varieties, packaging forms and inspection requirements of food, the sampling requirements of G

B5009.1 should be met unless otherwise specified. The sampling must be fully representative.

The entire process from sample collection to delivery to the laboratory

should be free of any contamination to maintain the authenticity of the samples.

2. Sampling tools and containers must be kept clean and hygienic to prevent unclean containers from contaminating samples. For samples that need to be tested for bacteria, the sampling tools and containers must be autoclaved and sampled according to aseptic procedures.

3. Sampling quantity: (1) Grain (including wheat, soybeans, corn, rice, etc.): For ships below 20,000 tons, each cabin is sampled at three levels: upper, middle and lower. Collect one mixed sample from each layer. For ships above 20,000 tons, the sampling level and number of samples will be appropriately increased according to the tonnage. In principle, one sample will be collected for an average of 1,000-1,500 tons.

. (2) Sugar: Ships of less than 20,000 tons shall be sampled separately in the upper, middle and lower layers; ships of more than 20,000 tons shall be sampled in four layers, and one mixed sample shall be collected from each layer. (3) Dairy products: Sampling according to different production dates and production batch numbers. The number of samples is collected according to 2‰ of the cargo ratio. Each sample is collected from 3 packages of the same batch number.

Like. (4) Edible oil: One sample from each cabin is collected from the upper, middle and lower layers (packaged samples are collected in proportion).

(5) Each piece of the above types of bulk food is generally 2 kilograms. (6) In principle, small batches of imported food shall be sampled on a 1‰ ratio. The number of samples collected for each variety shall not be less than 3, and the weight of each sample shall not be less than 0.5 kg.

4. Sampling points: Bulk food is sampled at plum blossom points at the four corners of the cabin and the food on the same layer in the center, with no less than 5 points per piece

Samples. Each sample of bulk packaged food without batch numbers must have no less than 5 packaging points.

5. Take the first batch of samples before unloading bulk food, and sample the middle and lower layers according to the unloading speed. For food that needs to be sampled according to production date and production batch number, the cargo owner or his agent is required to cooperate in sampling proportionally

at the dock or warehouse after unloading.

6． When leaving a station, warehouse, terminal, or airport with samples, a quadruplicate sampling receipt must be issued, indicating the sample name, sample quantity, sampling date, and signatures of both the cargo owner or his agent and the sampler. The first copy is the consignor

or its agent, and the second to fourth copies are internal stubs.

7. After collecting samples, health supervisors must determine the inspection items and carefully fill in the "Imported Food Hygiene Inspection Form" according to the items stipulated in my country's food hygiene standards, with reference to the food species and the food hygiene status of the exporting country.

Two copies shall be sent together with the samples to the relevant laboratories for testing.

3. Laboratory hygiene inspection

1. After receiving the sample, the sample receiving personnel shall first verify that the sample number, name, number of pieces, etc. of the sample and inspection form are correct

and then sign the stub of the inspection form for future reference. After the bulk samples are homogenized, the samples should be retained according to regulations and sensory inspection records should be made (the sensory inspection of finalized packaging samples will be inspected by inspectors). Send the sample to the inspection personnel for inspection.

2. Inspection personnel should conduct inspections in a timely and accurate manner according to the inspection items required for inspection and in accordance with the methods prescribed by the state.

For imported foods that do not have unified inspection methods in the country, you can refer to the relevant inspection methods.

3. All imported grains, sugar (excluding raw sugar), refined edible oils, milk powder foods and food additives must undergo animal acute toxicity tests in addition to the inspection items stipulated in my country's food hygiene standards. . Other foods will be subject to animal acute toxicity tests when necessary based on circumstances.

4. When technical difficulties or questions arise in the laboratory, the second-level institute will report to the first-level institute for assistance, the first-level institute will report to the central institute, and the central institute will report to the Food Hygiene Supervision and Inspection Institute of the Ministry of Health for assistance.

5. The laboratory will test the samples in a timely manner after receiving them, and report the test results within six days (based on the last sample delivery time) under normal circumstances.

The results must be signed by the inspection personnel, verification personnel and laboratory director respectively before the inspection report can be handed over to the health supervision personnel.

6． When conducting inspections, inspectors must record the measurement data, formulas and calculation results of inspection methods in detail on the "Sanitary Inspection Record" sheet. After the inspection is completed, the inspection report together with the inspection records shall be sent to the health supervision personnel in a timely manner.

4. Imported food hygiene certificate

1. After the imported food is inspected, health supervision personnel will issue an imported food hygiene certificate based on the results of health supervision and laboratory inspection. If it meets my country's food hygiene standards and hygiene requirements, it will be issued by the head of the department. When issuing certificates for imported foods that do not meet my country's food hygiene standards and hygienic requirements, they should be certified by health supervisors based on inspection results and hazard levels in accordance with my country's Food Hygiene Law and other relevant regulations. Suggestions for handling (including return, destruction, conversion

for other uses or processing for human consumption, etc.) shall be reviewed by the head of the department, issued by the director, and notified to the owner or his agent

Manage people. Certificates must be in both Chinese and English. After the certificate is issued, it will generally not be re-inspected except for international arbitration.

2． All inspection results are calculated based on cabin, box or batch number. For food in the same cabin, box and batch with the same batch number or packaged in bulk or in a certain type, when part exceeds the standard, the part that exceeds the standard cannot be compared with the part that does not exceed the standard. If they are separated, the inspection result of the cabin (box) or the food shall be based on the highest detected amount. The conclusion of the certificate refers to whether it meets my country's food hygiene standards or

my country's food hygiene standards. relevant requirements of the law.

3. A health certificate will be issued to the owner or his agent within 7 days after the last batch of samples is collected for the imported food hygiene inspection.

For imported food that does not meet my country's food hygiene standards and hygiene requirements, a copy of the hygiene certificate must be submitted to the General Office of Imported Food Hygiene Supervision and Inspection and the food hygiene supervision agency in the place where the goods are destined. In case of abnormal circumstances that prevent the health certificate from being issued as scheduled

A declaration should be made to the applicant within this period.

4． When the health certificate is issued, a payment notice for inspection fees shall be issued to the owner of the cargo (inspection applicant). Upon receipt of the fee, a formal receipt shall be given to the owner of the cargo.

5． If the imported food has been unloaded and transferred away from the port, and problems are discovered, the local food hygiene supervision agency should be promptly notified in writing according to the flow of goods by telegram, etc., so that hygiene supervision can continue.

6． When ships and vehicles carrying imported food are unloaded in the two places, the food hygiene supervision and inspection offices at each port must strengthen contact. When problems are discovered at the first port, they should promptly notify the second port and state the name of the ship (vehicle). No.), name of cargo

, number of sampling compartments, situation of problems found, etc., in order to continue health supervision and inspection. When problems are discovered at the second port, they should also notify the first port.

7. When toxic and hazardous substances (or other abnormalities

) that are not specified in my country's health standards or contracts are found during inspection, they should be reported immediately to the General Institute of Imported Food Hygiene Supervision and Inspection, and a copy should be sent to the relevant port imported food hygiene supervision and inspection.

The place.

8. After the health certificate is issued, the copy of the contract, application form, health investigation record, inspection submission form, health inspection record, copy of the certificate and other relevant documents and materials, etc., shall be compiled and filed for future reference.

9． The imported food hygiene supervision and inspection situation is reported to the Ministry of Health's Imported Food Hygiene Supervision and Inspection General Office on a quarterly basis. In the first ten days of the first month of each quarter, the results of the previous quarter are summarized and the forms are filled in and reported in accordance with regulations. Relevant units.

5. Sample retention system

1. Keep samples.

Before sample inspection, for bulk foods, mix the original samples thoroughly and then take out 500 grams of sealed bottles and put them in glass or plastic bottles. Form and package the food. Take 2 original packages at random and add labels and labels respectively. Indicate the name of the sample

The name of the product, the name of the ship, the cabin, the level, the place of origin (nationality), the date of sampling, etc. as a retained sample, and designate a dedicated person (or

part-time) to be responsible. It is stipulated to be preserved for review by international arbitration.

The retained samples must be properly kept to prevent moisture, mildew, insects, corruption, deterioration, etc.

2. Save method. It can be used according to different situations of food or foreign objects; (1) bottled or paraffin sealed; (2) refrigerated storage; (3) plastic bag sealing, etc.

3. Sample retention time. All foods that comply with my country's food hygiene standards and hygiene regulations will be kept for one month after the inspection report and hygiene

certificate are issued. If the certificate does not meet my country's food hygiene standards and hygienic requirements, it will be kept for six months after the certificate is issued

or the end of the case.

Appendix 1: Acute animal test methods

1. Test methods

1. Grain (including oil crops, such as sesame, peanuts, cocoa beans, soybeans, etc.): Use 4 healthy adult mice of 18-22 grams as a group, take 200 grams of samples and soak them for 30 minutes. The filtrate was concentrated to 1.5-

2 ml, and each mouse was gavaged with 0.02 ml/g of body weight. After that, each batch of samples was fed until the last

1 Batch samples. The report will be issued 5 days after the sample delivery date.

2. Sugar (excluding raw sugar): Use 4 healthy adult mice (18-22 grams) as a group, take sugar samples, and gavage them with distilled water at a ratio of 1:1 with 0.02 ml. Each subsequent batch of samples will be administered to the original experimental animals using the same method. The last batch of samples will be observed for 3 days after administration and a report will be issued.

3. Edible oil: Take 18-22 grams of 4 healthy adult mice as a group, take 3 ml of mixed sample from each cabin

0.02 mg/body weight and give it to the mice directly by gavage, starting from the day of gavage A report will be issued in 5 days.

4. Imported foods that cannot be soaked or directly administered (such as canned food, cream, milk powder, fruit, pectin, etc.): Feed the sample directly to the animals, take 18-22 grams of healthy adult mice 4 A group of up to 6 animals will be formed, and a report will be issued five days after

the feeding date.

5. Food additives: According to different types of imported foods, select a certain dose based on the LD50 (LD50), which is more toxic and less toxic. After being treated with water, oil or other solvents, they are fed by gavage or mixed into normal feed. 4 to 6 healthy adult mice are taken into one group. From the day of feeding or gavage, 5 The queen made a report.

2. Observation indicators:

1. Observe and record whether the experimental animals in each group have died or been poisoned since the first day of gavage or feeding. Such as:

Sluggishness or restlessness, vomiting, syncope, cramps, constipation, raised fur and other symptoms.

2. When any abnormality such as death or poisoning is found in the experimental animals during the test, each group of experimental animals will be dissected in time for analysis and retested as a control experimental group. Observe the anatomy of animals: heart, lungs, liver, kidneys, and stomach to see if there are any signs of poisoning or congestion.