Hygienic requirements for export food production enterprises

Article 1 In order to ensure the safety and hygiene quality of export food and standardize the safety and hygiene management of export food production enterprises, these requirements are formulated in accordance with the Food Hygiene Law of the People's Republic of China, the Import and Export Commodity Inspection Law of the People's Republic of China and its implementing regulations.

article 2 an export food production, processing and storage enterprise (hereinafter referred to as export food production enterprise) that applies for hygiene registration or hygiene registration shall establish a hygiene quality system for export food and formulate system documents to guide the operation of the hygiene quality system.

article 3 this requirement is the basic basis for export food production enterprises to establish health quality system and system documents.

article 4 the sanitary quality system of export food production enterprises shall include the following basic contents:

(1) sanitary quality policies and objectives;

(2) the organization and its responsibilities;

(3) requirements of production and quality management personnel;

(4) environmental sanitation requirements;

(5) Hygienic requirements of workshops and facilities;

(6) Hygienic requirements for raw materials and auxiliary materials;

(7) Hygienic requirements for production and processing;

(8) Hygienic requirements for packaging, storage and transportation;

(9) Control of toxic and harmful substances;

(1) inspection requirements;

(11) Requirements for ensuring the effective operation of the health quality system.

article 5 the export food production enterprises listed in the catalogue of products subject to HACCP system for health registration must establish and implement HACCP system according to the requirements of the hazard analysis and critical control point (HACCP) system and its application criteria of the codex alimentarius commission.

article 6 an export food production enterprise shall formulate its own hygiene and quality policies, objectives and responsibility system, and carry them out.

article 7 an export food production enterprise shall establish an organization that is suitable for production and can ensure the hygiene quality of its products, and stipulate its responsibilities and authority.

Article 8 The production and quality management personnel of an export food production enterprise shall meet the following requirements:

(1) Personnel who are in contact with food production can only take up their posts after passing the medical examination;

(2) the production and quality management personnel shall have a health examination once a year, and make temporary health examination when necessary; Anyone who suffers from diseases that affect food hygiene must be removed from food production posts;

(3) production and quality management personnel shall keep themselves clean and shall not bring articles irrelevant to production into the workshop; Do not wear jewelry, watches or make-up when working; Wash hands, disinfect and wear work clothes, hats and shoes when entering the workshop. Work clothes, hats and shoes should be disinfected regularly;

(4) Production and quality management personnel can only take up their posts after being trained and passing the examination;

(5) provide a sufficient number of professionals with corresponding qualifications to engage in health quality management.

Article 9 The environmental hygiene of export food production enterprises shall meet the following requirements:

(1) Export food production enterprises shall not be built in areas that hinder food hygiene, and they shall not run, produce or store other products that hinder food hygiene in the factory area;

(2) The road surface of the factory area is smooth, without water accumulation and without exposed ground;

(3) There should be facilities for flushing, washing hands, preventing flies, insects and rats in the factory toilets, and the dado should be made of light-colored, smooth, impervious, non-toxic and corrosion-resistant materials and kept clean;

(4) The discharge or treatment of waste water and waste materials generated in production conforms to the relevant provisions of the state;

(5) The factory has auxiliary facilities such as storage of raw materials, auxiliary materials, chemicals and packaging materials and temporary storage facilities for wastes and garbage that are suitable for production capacity and meet health requirements;

(6) the production area is isolated from the living area.

Article 1 The hygiene of food production workshops and facilities shall meet the following requirements:

(1) The workshop area shall be suitable for the production capacity, with reasonable layout and smooth drainage; The workshop floor is made of non-slip, solid, waterproof and corrosion-resistant non-toxic materials, which are flat, free of water and kept clean; Facilities such as rat-proof, fly-proof and insect-proof should be installed at the exit of the workshop and the drainage and ventilation places connected with the outside world;

(2) The walls, roofs or ceilings in the workshop are made of non-toxic, light-colored, waterproof, mildew-proof, non-shedding, and easy to clean, and the corners, corners and corners have radians;

(3) If there is an inner sill in the workshop window, the lower slope of the inner sill is about 45; Workshop doors and windows are made of light-colored, smooth, easy-to-clean, waterproof and corrosion-resistant solid materials with tight structure;

(4) The lighting facilities located above the food production line in the workshop are equipped with protective covers, and the illumination of the workplace and the inspection table meets the requirements of production and inspection, and the light should not change the true color of the processed object;

(5) Install temperature display devices in processes and places with temperature requirements, control the workshop temperature within the specified range according to the product process requirements, and maintain good ventilation;

(6) power supply, gas supply and water supply in the workshop meet the production needs;

(7) A sufficient number of equipment or articles for hand washing, cleaning, disinfection and hand drying shall be provided at appropriate places, and the hand washing faucet shall be a non-manual switch;

(8) according to the needs of product processing, there are disinfection facilities for shoes, boots and wheels at the entrance of the workshop;

(9) having dressing rooms connected with the workshop, separate dressing rooms in areas with different cleanliness requirements, and toilets and showers connected with the dressing rooms as needed. The dressing rooms, toilets and showers shall be kept clean and hygienic, and their facilities and layout shall not cause potential pollution risks to the workshop;

(1) The equipment, facilities and tools in the workshop are made of non-toxic, corrosion-resistant, rust-free, easy to clean and disinfect, and the structure is easy to clean and disinfect.

Article 11 The hygiene of raw materials and auxiliary materials for production shall meet the following requirements and be effectively controlled:

(1) Raw materials and auxiliary materials for production shall meet the requirements of safety and hygiene regulations to avoid pollution from pesticides, veterinary drugs or other harmful substances in air, soil, water, feed and fertilizer;

(2) Animals used as raw materials for production shall come from non-epidemic areas and pass quarantine inspection;

(3) Raw materials and auxiliary materials for production shall have inspection and quarantine certificates, and shall not be used until they pass the factory acceptance;

(4) Raw materials and auxiliary materials beyond the shelf life shall not be used for food production;

(5) Processing water (ice) shall conform to the national Hygienic Standard for Drinking Water and other necessary standards, and the sanitary inspection of water quality shall not be less than twice a year, and the self-provided water source shall have effective sanitary guarantee facilities.

Article 12 The food production and processing process shall meet the following requirements:

(1) The layout of production equipment is reasonable and kept clean and intact;

(2) Production equipment, tools, containers, sites, etc. shall be strictly cleaned and disinfected, and containers for food shall not directly touch the ground;

(3) Carry out sanitation and cleaning work before and after work, and assign special personnel to be responsible for inspection and make inspection records;

(4) raw materials, auxiliary materials, semi-finished products, finished products, raw and cooked products are stored in areas that will not be polluted;

(5) according to the production process sequence and product characteristics, separate areas with different hygiene requirements such as raw material treatment, semi-finished product treatment and processing, cleaning and disinfection of tools and instruments, inner packaging of finished products, outer packaging of finished products, inspection of finished products and storage of finished products to prevent cross-contamination;

(6) Non-conforming products, products falling to the ground and wastes generated during processing shall be collected and filled in special containers with obvious signs at fixed locations, and shall be disposed of in time under the supervision of inspectors, and their containers and means of transport shall be disinfected in time;

(7) analyze the causes of nonconforming products and take corrective measures in time.

article 13 the packaging, storage and transportation of exported food shall be well controlled by hygiene.

(1) The materials used for packaging food meet hygiene standards and are kept clean and hygienic, and shall not contain toxic and harmful substances and will not fade easily;

(2) The packing room is dry and ventilated, and the inner and outer packing materials are stored separately, without pollution;

(3) The means of transport shall meet the hygiene requirements, and shall be equipped with rain-proof, dust-proof, cold storage, heat preservation and other facilities according to the product characteristics;

(4) The temperature and humidity of cold storage rooms and warehouses such as pre-cold storage, quick-freezing storage and cold storage meet the requirements of product technology, and they are equipped with temperature display devices and hygrometers if necessary; Pre-cold storage, quick-freezing storage and cold storage should be equipped with automatic temperature recording devices and calibrated regularly. The warehouses should be kept clean and disinfected regularly, with mildew-proof, rat-proof and insect-proof facilities. The articles in the warehouses should keep a certain distance from the walls and the ground, and articles that are harmful to health should not be stored in the warehouses. Food that may cause mutual pollution shall not be stored in the same warehouse.

article 14 strictly implements the management regulations on the storage and use of toxic and harmful substances, ensures that the toxic and harmful substances such as detergents, disinfectants, pesticides, fuel oil, lubricating oil and chemical reagents used in factories, workshops and laboratories are effectively controlled, and avoids polluting food, food contact surfaces and food packaging materials.

Article 15 The sanitary quality inspection of products shall meet the following requirements and be effectively controlled:

(1) The enterprise shall have internal inspection institutions and qualified inspection personnel suitable for the production capacity;

(2) The inspection organization set up in the enterprise has the standard materials, inspection facilities and instruments and equipment needed for inspection, and the inspection instruments shall be measured and verified according to the regulations, and the inspection shall have inspection records;

(3) If a social laboratory is used to undertake the inspection of enterprise hygiene quality, the laboratory shall have corresponding qualifications and sign a contract.

Article 16 An export food production enterprise shall ensure that the hygiene quality system can operate effectively and meet the following requirements:

(1) Formulate and effectively implement the hygiene control procedures for raw materials, auxiliary materials, semi-finished products, finished products and production processes, and keep records;

(2) Establish and implement hygienic standard operating procedures and make records to ensure that processing water (ice), food contact surfaces, toxic and harmful substances and pest control are under control;

(3) For key working procedures that affect food hygiene, clear operating procedures should be formulated and continuously monitored, and monitoring records must be kept at the same time;

(4) to formulate and implement the control system for nonconforming products, including the identification, recording, evaluation, isolation and disposal and traceability of nonconforming products;

(5) establish product identification, quality tracking and product recall system to ensure that the products leaving the factory can be recalled in time when there are safety, hygiene and quality problems;

(6) formulate and implement maintenance procedures for processing equipment and facilities to ensure that processing equipment and facilities meet the needs of production and processing;

(7) to formulate and implement employee training plans and make training records to ensure that people in different positions can skillfully complete their jobs;

(8) Establish an internal audit system, generally conduct internal audit once every six months, conduct management review once a year, and make records;

(9) management regulations on labeling, collection, cataloging, filing, storage, storage and disposal shall be formulated and implemented for relevant records reflecting the hygienic quality of products. All quality records must be true, accurate, standardized and have the traceability of hygiene quality, and the storage period shall be no less than 2 years.

article 17 products that must be produced and processed by traditional techniques may be produced and processed by traditional techniques on the premise of ensuring food safety and hygiene.

Article 18 The National Certification and Accreditation Administration shall be responsible for the interpretation of these requirements.

article 19 these requirements shall come into force as of may 2, 22. The Hygienic Requirements for Export Food Factories and Stores (No.79 [1994] of the State Administration for Commodity Inspection) promulgated by the former State Administration for Commodity Inspection on November 14, 1994 shall be abolished at the same time.