食品生產(chǎn)衛(wèi)生規(guī)范（英文版）

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Contents

Foreword 3

1Scope 4

2TermsandDefinitions 4

3SiteSelectionandPlantSurroundings 5

4PlantandWorkshop 5

5FacilitiesandEquipment 7

6HygieneManagement 9

7FoodMaterial,FoodAdditivesandProductsRelevanttoFood 11

8FoodSafetyControlinProductionProcess 13

9Inspection 14

10StorageandTransportationofFood 15

11ProductRecallManagement 15

12Training 15

13ManagementSystemandPersonnel 16

14RecordandDocumentManagement 16

AppendixAMicrobialMonitoringProcedureGuideofFoodProcessing 17

NationalFoodSafetyStandard

GeneralHygienicRegulationforFoodProduction

NationalFoodSafetyStandardforGeneralHygieneRegulationsforFoodProductionForeword

ThisStandardreplacestheGeneralHygieneRegulationsforFoodEnterprises(GB14881-1994).ThisstandardmodifiestheGB14881-1994inthefollowingaspects:

●Changesnameofthestandard;

●Modifiesstructureofthestandard;

●Addstermsanddefinitions;

●Emphasizesfoodsafetycontrolrequirementsintheentirefoodproductionprocess,namelyrawmaterialpurchase,processing,productstorageandtransportation;italsolistsmajor

controlmeasuresforbiological,chemicalandphysicalcontaminations;

●Modifiessectionsrelatedtoproductionequipment;thestandardsetsrequirementsonlayout,materialsanddesignoftheproductionequipmentfromtheperspectiveofpreventing

biological,chemicalandphysicalcontaminations;

●Addsrelevantrequirementsfortheprocurement,inspectionandacceptance,transportationandstorageofrawmaterials;

●Addsspecificrequirementsonproducttraceabilityandrecall;

●Addsrequirementsonrecordkeepinganddocumentmanagement;

●AddsAppendixA:GuideofMonitoringProcedureforMicroorganismintheFoodProductionEnvironment”.

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1Scope

Thisstandardspecifiesbasicrequirementsandmanagementrulesforlocations,facilitiesand

personnelofmaterialpurchasing,processing,packaging,storageandtransportationintheprocessoffoodproduction.

Thisstandardisapplicabletoproductionofvariouskindsoffood;ifit'snecessarytodevelopaspecialhygienicregulationforacertainkindoffoodproduction,thisstandardshallbetakenasabasis.

2TermsandDefinitions

2.1

Contamination

Processofbiological,chemicalandphysicalcontaminationfactorstransferredintheprocessoffoodproduction.

2.2

Insectpest

Adverseeffectcausedbycreaturessuchasinsect,birdorrodentincludingfly,cockroach,sparrowandrat.

2.3

Foodprocessingpersonnel

Operationpersonneldirectlycontactingpackagedorunpackagedfood,foodequipmentandinstrumentandfoodcontactsurface.

2.4

Contactsurface

Contactablesurfaceofequipment,toolsandinstrumentsorhumanbody.

2.5

Separation

Articles,facilitiesandareasareseparatedbyleavingacertainspacebetweenoneanotherinsteadofarrangingphysicalblockage.

2.6

Partition

Articles,facilitiesandareasareseparatedbyarrangingphysicalblockagesuchaswall,hygienicbarrier,shadeorindependentroom.

2.7

Foodprocessinglocation

Buildingandsiteforfoodprocessingandotherbuildings,sitesandsurroundingenvironmentmanagedinthesameway.

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2.8

Monitoring

Observationordeterminationcarriedoutaccordingtothepresetwayandparametertoevaluatewhetherthecontrollingunitisunderthecontrolledstate.

2.9

Workclothes

Specializedclothesequippedtoreducethecontaminationriskoffoodprocessingpersonnelonfoodaccordingtotherequirementsofdifferentproductionareas.

3SiteSelectionandPlantSurroundings

3.1Siteselection

3.1.1Fortheplant,areaswhichhavelargecontaminationonfoodshallnotbeselected.Ifaplacehasobviouslyadverseeffectwhichcan'tbeimprovedbytakingmeasuresonfoodsafetyandfood

edibility,theplantshallnotbebuiltintheplace.

3.1.2Fortheplant,siteswherehazardouswaste,dust,harmfulgas,radioactivesubstanceandotherdiffusivecontaminantscan'tbeeliminatedeffectivelyshallnotbeselected.

3.1.3Fortheplant,regionswhereflooddisastercaneasilyoccurshouldnotbeselected;ifit'sdifficulttokeepaway,necessaryprecautionmeasuresshallbedesigned.

3.1.4Thereshouldnotbepotentiallocationswithalargenumberofinsectpestbreedingaroundtheplant;ifit'sdifficulttokeepaway,necessaryprecautionmeasuresshallbedesigned.

3.2Plantsurroundings

3.2.1Potentialcontaminationriskofthesurroundingstofoodproductionshallbeconsideredandappropriatemeasuresshallbetakentoreduceittotheminimumlevel.

3.2.2Theplantshallbearrangedreasonably;eachfunctionalareashallbeobviouslydividedwithappropriateseparationorpartitionmeasurestopreventcrosscontamination.

3.2.3Fortheroadintheplant,concrete,tarorotherhardmaterialsshallbepaved;necessary

measuresshallbetakenforvacantland,forexample,cement,floortileorlawnshallbepavedto

maintaincleansurroundingandpreventraisingdustandaccumulatingwaterundernormalweather.

3.2.4Plantgreeningshallbekeptaproperdistancefromtheproductionworkshop,andvegetationshallbemaintainedperiodicallytopreventinsectpestfrombreeding.

3.2.5Theplantshallbeprovidedwithproperdrainagesystem.

3.2.6Livingareasuchasdormitory,canteenorrecreationfacilitiesofemployeesshallbekeptaproperdistanceorpartitionedfromtheproductionareas.

4PlantandWorkshop

4.1Designandlayout

4.1.1Internaldesignandlayoutofplantandworkshopshallmeettheoperationrequirementofthefoodhygienetoavoidcrosscontaminationduringfoodproduction.

4.1.2Designofplantandworkshopshallbearrangedreasonablyaccordingtoproductionprocesstopreventandreducetheriskofcontaminationonproducts.

4.1.3Operatingareasintheplantandworkshopshallbedividedreasonablyaccordingtoproduct

characteristics,productionprocess,productioncharacteristicsandtherequirementsofcleanlinessin

productionprocessandshallbeeffectivelyseparatedorpartitioned.Forexample:operatingareasaregenerallydividedintocleanoperatingarea,quasi-cleanoperatingareaandgeneraloperatingarea;orcleanoperatingareaandgeneraloperatingarea,etc.Generaloperatingareashallbepartitionedfromotheroperatingareas.

4.1.4Inspectionrooms1shallbepartitionedfromtheproductionarea.

4.1.5Areaandspaceoftheplantshallbecorrespondingtotheproductivitytobeconvenientforequipmentarrangement,cleaninganddisinfection,materialstorageandpersonneloperation.

4.2Internalstructureandmaterialsofthebuilding

4.2.1Internalstructure

Thebuilding'sinternalstructureshallbeeasyformaintenance,cleaningordisinfectionandshallbeconstructedwithappropriatedurablematerials.

4.2.2Ceiling

4.2.2.1

Ceilingshallbeconstructedwithnontoxic,odorlessmaterialscorrespondingtothe

productiondemandandeasyforobservingcleaningcondition;ifcoatingsaredirectlycoatedontheinner-layeroftheroofasceiling,nontoxic,odorlessandmold-proofcoatingsdifficultforsheddingandeasyforcleaningshallbeused.

4.2.2.2

Ceilingshallbeeasyforcleaninganddisinfection,anddifficultforcondensedwatertoverticallydripinthestructuretopreventinsectpestandmoldfrombreeding.

4.2.2.3

Pipelinesofaccessoriesforsteam,waterandelectricityshallnotbearrangedabovethe

exposedfood;ifit'sunavoidable,deviceormeasuretopreventdustfromscatteringandwaterdropfromdrippingshallbeprovided.

4.2.3Wall

4.2.3.1

Wallsurfaceandpartitionshallbeconstructedwithnontoxic,odorlessandanti-seepage

materials;wallsurfacewithintherangeofoperationheightshallbesmooth,difficultfor

accumulatingdirtandeasyforcleaning;ifcoatingsareused,theyshallbenontoxic,odorless,mold-proof,difficultforsheddingandeasyforcleaning.

4.2.3.2

Wall,partitionandgroundjunctionsshallbereasonableinstructure,easyforcleaningandeffectivelyavoidtheaccumulationofdirtsuchasthearrangementofsmoothandaccessible

surfaces.

4.2.4Doorsandwindows

4.2.4.1

Doorsandwindowsshallbeclosedtightly.Doorsurfaceshallbesmooth,adsorption-proof,anti-seepageandeasyforcleaninganddisinfection.Theyshallbemadeofwaterproof,solid,andnon-deformablematerials.

4.2.4.2

Doorsofcleanoperatingarea,quasi-cleaningoperationareaandotherareasshallbeabletotimelybeshutdown.

4.2.4.3

Windowglassshallbemadeofshatter-resistantmaterials.Ifsimpleglassisused,necessarymeasuresshallbetakentopreventcontaminationonmaterials,packagingmaterialsandfoodafterglassbreakage.

4.2.4.4

Ifwindowsarearrangedwithsills,theirstructureshallbeabletoavoiddustaccumulationandbeeasyforcleaning.Windowsabletoopenshallbeequippedwithinsectpestprevention

windowscreeneasyforcleaning.

4.2.5Ground

4.2.5.1

Groundshallbemadeofnontoxic,odorless,anti-seepageandcorrosion-resistantmaterials.

1Uponfurtherconsultations,“inspectionrooms”isintendedtomeananareawhereexamination,samplingortastetestoftheproductcantakeplace.Itisnotintendedtomeanafullaccreditedlaboratory.

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Thegroundstructureshallbeconducivetosewagedischargeandcleaning.

4.2.5.2

Groundshallbeflat,anti-skid,crack-freeandeasyforcleaninganddisinfectionandshallbeprovidedwithappropriatemeasurestopreventwateraccumulation.

5FacilitiesandEquipment

5.1Facilities

5.1.1Watersupplyfacilities

5.1.1.1

Watersupplyfacilitiesshallensurethatthewaterquality,waterpressureandwateramountmeettheproductionrequirements.

5.1.1.2

ThequalityoffoodprocessingwatershallmeettherequirementsofGB5749.Forfoodwithspecialrequirementsofprocessingwaterquality,correspondingrequirementsshallbemet.The

qualityoffoodproductionwatersuchasindirectcoolingwaterandboilerwatershallmeettheproductionrequirements.

5.1.1.3

Foodprocessingwaterandotherwatersuchasindirectcoolingwater,sewageorwastewaterwithoutcontactingwithfoodshallbetransportedwithcompletelyseparatedpipelinestoavoidcrosscontamination.Eachpipelinesystemshallbemarkedexplicitlyfordistinction.

5.1.1.4

Self-providedwatersourceandwatersupplyfacilitiesshallmeettherelevantrequirements.Productsusedinwatersupplyfacilitiesinvolvinghygienicsecurityofdrinkingwatershallalsomeettherelevantnationalrequirements.

5.1.2Drainagefacilities

5.1.2.1

Drainagesystemshallbedesignedandconstructedtoensureunblockeddrainageand

convenientcleaningandmaintenance;itshalladapttotheneedoffoodproductionandensurethatfood,productionandcleanwaterbefreefromcontamination.

5.1.2.2

Theinletofdrainagesystemshallbeinstalledwithadevicesuchasafloordrainwithwatersealtopreventsolidwastefromenteringanddischargedairfromescaping.

5.1.2.3

Outletofdrainagesystemshallbeprovidedwithappropriatemeasuresinordertoreducetheriskofinsectattack.

5.1.2.4

Indoordrainageshallflowfromareaswithhighcleanlinesstothosewithlowcleanliness,andshallbedesignedtopreventbackflow.

5.1.2.5

Sewageshallbedisposedbyproperwaysbeforedischargetomeettherelevantnationalrequirementsaboutsewagedischarge.

5.1.3Cleaninganddisinfectionfacilities

Sufficientspecializedcleaningfacilitiesforfood,toolsandinstrumentsandequipmentshallbe

provided;wherenecessary,appropriatedisinfectionfacilitiesshallbeprovided.Measuresshallbetakentoavoidcrosscontaminationbroughtbytoolsandinstrumentsforcleaninganddisinfection.

5.1.4Wastestoragefacilities

Specializedfacilitiesforstoringwastewhicharereasonablydesigned,anti-seepageandeasyfor

cleaningshallbeprovided;facilitiesandcontainersforstoringwasteintheworkshopshallbe

markedclearly.Wherenecessary,facilitiesforstoringwastetemporarilyshallbearrangedinpropersiteandwasteshallbestoredinclassesaccordingtocharacteristics.

5.1.5Personalhygienicfacilities

5.1.5.1

Changingroomshallbearrangedattheentranceofproductionlocationorproduction

workshop;wherenecessary,changingroommaybearrangedattheentranceofthespecific

operatingareaasneeded.Thechangingroomshallbedesignedtoensurethatworkclothes,personalclothesandotherarticlesbekeptapart.

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5.1.5.2

Facilitiesforchangingshoes(puttingonshoecovers)ordisinfectionfacilitiesforworkshoesorbootsshallbearrangedasneededattheentranceandnecessaryplaceoftheproductionworkshop.Ifdisinfectionfacilitiesforworkshoesorbootsarearranged,theirspecificationandsizeshallmeettherequirementsofdisinfection.

5.1.5.3

Restroomshallbearrangedasneeded;itsstructure,facilitiesandinternalmaterialsshallbeeasytokeepclean;facilitiesforwashinghandshallbearrangedatproperplaceintherestroom.Therestroomshallnotbedirectlyopentoareasforfoodproduction,packagingorstorage.

5.1.5.4

Facilitiesforwashinganddryinghandanddisinfectionshallbearrangedattheentranceofcleanoperatingarea;ifnecessary,facilitiesforwashinghandand(or)disinfectionshallbeaddedintheoperatingarea;forthefaucetsmatchedwithdisinfectionfacilities,theirswitchesshallbenon-manual.

5.1.5.5

Quantityofthefaucetsforhandwashingfacilitiesshallbeproportionatetothequantityof

foodprocessingpersonnelofthesameshift;wherenecessary,mixerofcoldandhotwatershallbe

arranged.Washbasinsshallbemadeofsmooth,water-proofandeasy-to-cleanmaterialsandshall

bedesignedandconstructedtobeeasyforcleaninganddisinfection.Simpleandclearhandwashingmethodshallbemarkedatvisiblepositionadjacenttohandwashingfacilities.

5.1.5.6

Accordingtothecleanlinessoffoodprocessingpersonnel,wherenecessary,facilitiessuchasairshowerandshowerroommaybearranged.

5.1.6Ventilationfacilities

5.1.6.1

Appropriatenaturalventilationorartificialventilationmeasuresshallbetaken;where

necessary,naturalventilationormechanicalfacilitiesshallbeusedtoeffectivelycontroltemperatureandhumidityofproductionenvironment.Forventilationfacilities,airshallnotflowfromoperatingareaswithlowrequirementsoncleanlinesstothosewithhighrequirementsoncleanliness.

5.1.6.2

Airinletpositionshallbearrangedreasonably,andcontaminationsourcesuchasairinlet,airoutletanddeviceforstoringoutdoorgarbageshallbekeptanappropriatedistanceandangle.Air

inletandoutletshallbeequippedwithfacilitiessuchasmeshenclosuretopreventinsectpestfromintruding.Ventilationfacilitiesshallbeeasyforcleaning,maintenanceorreplacement.

5.1.6.3

Iffiltrationandpurificationtreatmentforairisneededintheproductionprocess,airfiltrationdeviceshallbeaddedandcleanedperiodically.

5.1.6.4

Accordingtoproductionrequirements,wherenecessary,de-dustingfacilitiesshallbeinstalled.

5.1.7Lightingfacilities

5.1.7.1

Sufficientnaturallightingorartificiallightingshallbeprovidedintheplant;lusterand

luminanceshallmeetproductionandoperationrequirements;lightsourceshallmakeitpossiblethatfoodtakesonactualcolor.

5.1.7.2

Iflightingfacilitiesareneededtobeinstalledabovetheexposedfoodandmaterials,safelightingfacilitiesshallbeadoptedorprotectionmeasuresshallbetaken.

5.1.8Storagefacilities

5.1.8.1

Storagefacilitiescorrespondingtoquantity,storagerequirementsofproductsshallbeprovided.

5.1.8.2

Warehouseshallbemadeofnontoxicandsolidmaterials;warehousegroundshallbeflatandconvenientforventilation.Warehouseshallbedesignedtobeeasyformaintenanceandcleaningtopreventinsectpestfromhidingandshallbeprovidedwithdeviceforpreventinginsectpestfrom

intruding.

5.1.8.3

Materials,semi-finishedproducts,finishedproductsandpackagingmaterialsshallbe

arrangedwithdifferentstoragesitesorplacedindifferentareasaccordingtodifferentpropertiesand

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shallbemarkedexplicitlytopreventcrosscontamination.Wherenecessary,warehouseshallbeequippedwithcontrolfacilitiesoftemperatureandhumidity.

5.1.8.4

Storingarticlesshallbekeptaproperdistancefromwallandgroundinordertobeconducivetoventilationandarticleshandling.

5.1.8.5

Detergent,disinfectant,pesticide,lubricantorfuelshallbepackagedsafelyandmarkedexplicitlyandshallbekeptapartfrommaterials,semi-finishedproducts,finishedproductsandpackagingmaterials.

5.1.9Temperaturecontrolfacilities

5.1.9.1

Appropriateheating,coolingandfreezingfacilitiesandfacilitiesformonitoringtemperatureshallbeequippedaccordingtothecharacteristicsoffoodproduction.

5.1.9.2

Installdevicesforroomtemperaturecontrolpursuanttoproductionneeds.

5.2Equipment

5.2.1Productionequipment

5.2.1.1

Generalrequirements

Productionequipmentcorrespondingtoproductivityshallbeprovidedandarrangedinorderaccordingtoprocessflowtoavoidcrosscontamination.

5.2.1.2

Materials

5.2.1.2.1Equipmentandinstrumentscontactingwithmaterials,semi-finishedproductsandfinishedproductsshallbemadeofnontoxic,odorless,corrosion-resistantmaterialsdifficultforsheddingandshallbeeasyforcleaningandmaintenance.

5.2.1.2.2Surfaceofequipmentandtoolsandinstrumentscontactingwithfoodshallbemadeof

smooth,nonabsorbentmaterialseasyforcleaning,care,anddisinfection,andwillnotreactwith

food,detergentanddisinfectantundernormalproductionandshallbekeptinwholesomecondition.

5.2.1.3

Design

5.2.1.3.1Allproductionequipmentshallmakeitpossibleindesignandstructuretoavoidparts,

metalchip,lubricatingoilorothercontaminationfactorsbeingmixedintofoodandshallbeeasyforcleaning,disinfection,inspectionandmaintenance.

5.2.1.3.2Equipmentshallbefixedonthewallorfloorwithoutanygaporsufficientspaceshallremainbetweenitandgroundorwallduringtheinstallationtobeconvenientforcleaningandmaintenance.

5.2.2Monitoringequipment

Theequipmentusedformonitoring,controllingandrecordingsuchaspressuregauge,thermometerorrecorderandshallbecalibratedandmaintainedperiodically.

5.2.3Equipmentmaintenanceandrepair

Equipmentmaintenanceandrepairsystemshallbeestablishedtostrengthentheregularmaintenanceandcareofequipment;theequipmentshallbeinspectedperiodicallyandtheresultshallberecordedtimely.

6HygieneManagement

6.1Hygienemanagementsystem

6.1.1Hygienemanagementsystemforfoodprocessingpersonnel,foodproductionand

correspondingassessmentstandardshallbeestablished;postresponsibilitiesshallbedeterminedtocarryoutpostresponsibilitysystem.

6.1.2Monitoringsystemforcriticalcontrolpointstoguaranteefoodsafetyshallbeestablished

accordingtothecharacteristicsofthefoodandhygienicrequirementsintheproductionandstorageprocesstobeimplementedwellandinspectedperiodically.Ifanyproblemisfound,itshallbe

timelycorrected.

6.1.3Hygienicmonitoringsystemforproductionenvironment,foodprocessingpersonnel,

equipmentandfacilitiesshallbeestablishedtodeterminetherange,objectandfrequencyofinternalmonitoring.Themonitoringresultsshallberecordedandfiled,andexecutiveconditionandeffect

shallbeinspectedperiodicallysothatanyproblemcanberectifiedifit'sfound.

6.1.4Cleaninganddisinfectionsystemandmanagementsystemforcleaninganddisinfection

instrumentsshallbeestablished.Equipmentandtoolsandinstrumentsbeforeandaftercleaninganddisinfectionshallbekeptapartandsafelykepttoavoidcross-contamination.

6.2Hygienemanagementofplantandfacilities

6.2.1Facilitiesintheplantshallbekeptcleanandrepairedorrenewedtimelyincaseofany

problem;incaseofanydamageofplantground,roof,ceilingandwall,itshallberepairedtimely.6.2.2Equipmentandtoolsandinstrumentsforproduction,packagingandstorage,pipelinefor

productionandcontactsurfaceofexposedfoodshallbecleanedanddisinfectedperiodically.

6.3Healthmanagementandhygienicrequirementforfoodprocessingpersonnel

6.3.1Healthmanagementforfoodprocessingpersonnel

6.3.1.1

Healthmanagementsystemforfoodprocessingpersonnelshallbeestablishedandcarriedout.

6.3.1.2

Personnelinvolvedinfoodprocessingshallundergoanannualphysicalexaminationcheckandobtainahealthcertificate;theyshallaccepthygienictrainingbeforetakingposts.2

6.3.1.3

Foodprocessingpersonnelwhosufferfrominfectiousdiseaseofdigestivetractsuchas

dysentery,typhoid,viralhepatitisAandviralhepatitisE,diseasesaffectingfoodsafetysuchas

activepulmonarytuberculosisandsuppurativeorexudativedermatosis,orthepersonnelwhoseskininjuryhasnotbeenhealedshallbetransferredtootherpostswithoutaffectingfoodsafety.

6.3.2Hygienerequirementsoffoodprocessingpersonnel

6.3.2.1

Thepersonnelshallhandlepersonalhygienebeforeenteringfoodproductionsitetoavoidcontaminatingfood.

6.3.2.2

Thepersonnelshallwearcleanworkclotheswhenenteringtheoperatingarea,washhandanddisinfectasneeded;hairshallbehiddeninworkcaporrestraintbyhairnet.

6.3.2.3

Thepersonnelshallnotwearjewelryandwatchandshallnotmakeup,dyefingernailsandsprayperfume;theyshallnotcarryorstorepersonalarticlesirrelevanttofoodproduction.

6.3.2.4

Aftergoingtotherestroom,contactingarticleswhichmaycontaminatefoodorengaginginotheractivitiesirrelevanttofoodproduction,theyshallwashhandanddisinfectbeforeengaginginactivitiesrelevanttofoodproductioncontactingfood,toolsandinstrumentsorfoodequipment

again.

6.3.3Visitors

Thosewhoarenotfoodprocessingpersonnelshallnotenterfoodproductionsite;iftheyenterthe

foodproductionsiteunderspecialcircumstances,theyshallabidebythesamehygienicrequirementswithfoodprocessingpersonnel.

6.4Insectpestcontrol

2AfterfurtherconsultationswithChineseauthorities,

6.3.1.2

isaChinesefacility-specificrequirement.U.S.GMPondiseasecontrolinpersonnel(21CFR110.10(a))hasbeenconfirmedtoalreadymeetthisrequirement.

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6.4.1Thebuildingshallbekeptinwholesomeconditionandtidytopreventinsectattackfromintrudingandbreeding.

6.4.2Insectpestcontrolmeasuresshallbepreparedandcarriedoutforperiodicalinspection.

Effectivemeasuressuchasyarncurtain,gauze,ratguard,flypreventionlamporwindscreenshallbetakeninproductionworkshopandwarehousetopreventrodentorinsectsfromintruding.Iftrailofinsectsorrodentisfound,itssourceshallbetracedtoeliminatehiddendanger.

6.4.3Amapofinsectpestcontrolshallbeexactlydrawntomarkthepositionsofmousetrap,glueboard,fly-killinglamp,outdoorbaitandkillingdeviceofbiochemicalpheromone.

6.4.4Pestcontrolshallbecarriedoutperiodicallyintheplant.

6.4.5Duringthetreatmentbyphysical,chemicalorbiologicalagent,foodsafetyandtheproperfoodqualityshallnotbeaffectedandfoodcontactsurface,equipment,toolsandinstrumentsand

packagingmaterialshallnotbecontaminated.Pestcontrolshallberecordedcorrespondingly.

6.4.6Beforeusingvariouskindsofpesticidesorotherdrugs,preventivemeasuresshallbetakentoavoidcontaminationonpersons,food,equipmentandtools;incaseofcontaminationcarelessly,

contaminatedequipmentortoolsshallbecleanedthoroughlyintimetoeliminatecontamination.

6.5Wastedisposal

6.5.1Systemforwastestorageandeliminationshallbeprepared;forwastewithspecial

requirements,itsdisposalshallmeettherelevantrequirements.Wasteshallbeeliminated

periodically;corruptiblewasteshallbeeliminatedassoonaspossible;wherenecessary,wasteshallbeeliminatedtimely.

6.5.2Wastelocationoutsidetheworkshopshallbeisolatedfromfoodprocessingsitetopreventcontamination;smellyorharmful,toxicgasshallbepreventedfromescaping;insectpestshallbepreventedfrombreeding.

6.6Workclothesmanagement

6.6.1Thepersonnelshallwearworkclotheswhileenteringtheoperatingareas.

6.6.2Specializedclothessuchascoats,pants,shoes,capsandhairnetshallbeequippedaccordingtothefoodcharacteristicsandtherequirementsofproductionprocess;wherenecessary,mask,apron,sleeveorglovemaybeequipped.

6.6.3Cleaningsystemforworkclothesshallbeprepared,wherenecessary,workclothesshallbereplacedtimely;duringtheproduction,workclothesshallbekeptcleanandinwholesome

condition.3

6.6.4Workclothesshallbedesignedandmadetoadapttotherequirementsofdifferentoperatingareastoreducetheriskofcrosscontamination;positionofworkclothespocketandconnection

fasteningshallbereasonablyselectedtoreducethecontaminationriskcausedbycontentorfasteningdropping.

7FoodMaterial,FoodAdditivesandProductsRelevanttoFood

7.1Generalrequirements

Purchasing,acceptance,transportationandstoragemanagementsystemforfoodmaterial,food

additivesandproductsrelevanttofoodshallbeestablishedtoensurethatthefoodmaterials,foodadditivesandproductsrelevanttofoodmeettherelevantnationalrequirements.Anysubstance

3“CleaningSystem”doesnotnecessarilyneedtobeonsite.Launderingmaytakeplaceoffsite.Thisrequirementisintendedtoensurefacilitypersonnelclothingisclean.

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whichmaydamagehumanhealthandlifesafetyshallnotbeaddedtofood.

7.2Foodmaterial4

7.2.1LicenseandcertificateoftheSupplierforthepurchasedfoodmaterialsshallbechecked;foodmaterialswithoutcertificateshallbeinspectedaccordingtofoodsafetystandard.

7.2.2Foodmaterialscan'tbeuseduntiltheypasstheacceptance.Foodmaterialswithoutpassingtheacceptanceshallbekeptapartfromthematerialsindesignatedareasandmarkedobviouslyandshallbereturnedandreplacedtimely.

7.2.3Sensoryinspectionshouldbeconductedbeforeprocessingandwherenecessary,laboratory

inspectionshallbeconducted;oncetheitemindexesinvolvingfoodsafetyarefoundtobeabnormal,thefoodmaterialsshallnotbeusedan