This standard specifies the basic requirements and management guidelines for places, facilities and personnel in the process of food production, such as procurement of raw materials, processing, packaging, storage and transportation.

This standard applies to the production of various types of food, such as the need to develop a particular type of food production of special health norms, should be based on this standard.

2. Terms and Definitions

2.1 Pollution

The process of introduction of biological, chemical and physical contaminating factors occurring during the production of food.

2.2 Pest

Adverse effects caused by insects, birds, rodents, and other organisms, including flies, cockroaches, sparrows, and rats.

2.3 Food Processors

Operators who are in direct contact with packaged or unpackaged food, food equipment and utensils, and food contact surfaces.

2.4 Contact Surfaces

Equipment, work equipment, human body and other surfaces that can be contacted.

2.5 Separation

Separation by leaving a certain amount of space between items, facilities, and areas, rather than by setting up a physical barrier.

2.6 Separation

Separation by placing physical barriers such as walls, sanitary barriers, shrouds, or separate rooms.

2.7 Food Processing Premises

Buildings and premises used for food processing and handling, as well as other buildings, premises and surroundings managed in the same way, etc.

2.8 Surveillance and Monitoring Observation or measurement in a preset manner and with pre-determined parameters in order to assess whether the control chain is in a controlled state.

2.9 work clothing

Specialized clothing equipped to reduce the risk of contamination of food by food processors, according to the requirements of different production areas.

3. Site Selection and Plant Environment

3.1 Site Selection

3.1.1 The plant should not be selected in an area where there is significant contamination of food. A site should be avoided if there are significant adverse effects on food safety and food palatability that cannot be ameliorated by measures taken.

3.1.2 A plant should not be selected at an address where hazardous wastes, as well as dust, harmful gases, radioactive substances and other diffuse sources of contamination cannot be effectively removed.

3.1.3 The plant should not choose the area prone to flooding, difficult to avoid should design the necessary precautions.

3.1.4 plant should not be around a large number of pests breeding potential sites, difficult to avoid should be designed to take the necessary precautions.

3.2 Plant Environment

3.2.1 The environment should be considered as a potential risk of contamination to food production and appropriate measures should be taken to minimize it.

3.2.2 The factory area shall be rationally laid out, with obvious division of each functional area and appropriate separation or segregation measures to prevent cross-contamination.

3.2.3 Roads in the plant area should be paved with concrete, asphalt, or other hard materials; open space should take necessary measures, such as paving cement, floor tiles or paving lawn, to keep the environment clean and prevent the occurrence of phenomena such as dust and water accumulation in normal weather.

3.2.4 Plant greening should be kept at an appropriate distance from the production plant, and vegetation should be regularly maintained to prevent the breeding of pests.

3.2.5 The plant should have proper drainage system.

3.2.6 Living areas such as dormitories, cafeterias, and employee recreational facilities should be kept at an appropriate distance or separated from the production area.

4. Plant and Workshop

4.1 Design and Layout

4.1.1 The internal design and layout of the plant and workshop shall meet the requirements of food hygiene operation and avoid cross contamination in food production.

4.1.2 The design of the plant and workshop shall be reasonably laid out according to the production process to prevent and reduce the risk of product contamination.

4.1.3 The plant and workshop should be reasonably divided into operation areas according to the characteristics of the product, production process, production characteristics, and the requirements of the production process on the degree of cleanliness, and to take effective separation or segregation. Such as: usually can be divided into clean operation area, quasi-clean operation area and general operation area; or clean operation area and general operation area. General operation area should be separated from other operational areas.

4.1.4 plant set up in the inspection room should be separated from the production area.

4.1.5 The area and space of the plant should be compatible with the production capacity, to facilitate the placement of equipment, cleaning and disinfection, material storage and personnel operations.

4.2 Building internal structure and materials

4.2.1 Internal structure

The internal structure of the building should be easy to maintain, clean or disinfect. It shall be constructed of suitable durable materials.

4.2.2 Roofs

4.2.2.1 Roofs should be constructed with materials that are non-toxic, odorless, compatible with production needs, and easy to observe cleanliness; if paint is sprayed directly on the inner roof as a roof, non-toxic, odorless, mildew-resistant, not easy to peel off, and easy to clean paint should be used.

4.2.2.2 roof should be easy to clean, disinfection, in the structure of the condensate is not conducive to vertical drip, to prevent pests and mold breeding.

4.2.2.3 Steam, water, electricity and other fittings piping should be avoided to set up in the exposed food above; if necessary, there should be able to prevent dust and water droplets fall off the device or measure.

4.2.3 Walls

4.2.3.1 Walls and partitions shall be constructed with non-toxic, odorless, impermeable materials, and walls within the operating height shall be smooth, not easy to accumulate dirt and easy to clean; if paint is used, it shall be non-toxic, odorless, mildew-resistant, not easy to peel off and easy to clean.

4.2.3.2 The junction of walls, partitions and floors should be structurally sound, easy to clean, and effective in avoiding the accumulation of dirt. For example, set up diffuse curved junction.

4.2.4 Doors and windows

4.2.4.1 Doors and windows should be closed tightly. The surface of the door should be smooth, anti-absorption, impermeable, and easy to clean and disinfect. They should be made of materials that are impermeable, strong and non-deforming.

4.2.4.2 Doors between cleaning operation areas and quasi-cleaning operation areas and other areas should be able to be closed in a timely manner.

4.2.4.3 Window glass shall be made of unbreakable material. If ordinary glass is used, necessary measures should be taken to prevent contamination of raw materials, packaging materials and foodstuffs by broken glass.

4.2.4.4 If windows are provided with sills, the structure should be able to avoid the accumulation of dust and easy to clean. Openable windows should be fitted with insect screens that are easy to clean.

4.2.5 Floors

4.2.5.1 Floors shall be constructed of non-toxic, odorless, impermeable, and corrosion-resistant materials. The floor shall be constructed in a manner that facilitates the need for sewage disposal and cleaning.

4.2.5.2 Floors shall be flat and non-slip, free of cracks, and easily cleaned, sanitized, and have adequate measures to prevent water accumulation.

5. Facilities and equipment

5.1 Facilities

5.1.1 Water supply facilities

5.1.1.1 should be able to ensure that the water quality, pressure, volume and other requirements in line with the production needs.

5.1.1.2 The water quality of food processing water should be in line with the provisions of GB 5749, the processing of water quality of food with special requirements should be in line with the corresponding provisions. Indirect cooling water, boiler water and other food production water quality should be consistent with the production needs.

5.1.1.3 Food processing water and other water not in contact with food (such as indirect cooling water, sewage or wastewater, etc.) should be transported in completely separate pipelines to avoid cross-contamination. Each piping system should be clearly labeled for differentiation.

5.1.1.4 Self-contained water sources and water supply facilities shall comply with relevant regulations. Water supply facilities used in the health and safety of drinking water products should also comply with relevant national regulations.

5.1.2 Drainage facilities

5.1.2.1 The design and construction of the drainage system should ensure smooth drainage, easy cleaning and maintenance; it should be adapted to the needs of food production to ensure that the food and production, cleaning water is not polluted.

5.1.2.2 The entrance of the drainage system should be installed with water seals, such as floor drains, to prevent the entry of solid waste and the escape of turbid gas.

5.1.2.3 Drainage system outlets should have appropriate measures to reduce the risk of infestation.

5.1.2.4 Indoor drainage should flow from areas of high cleanliness to areas of low cleanliness and should be designed to prevent backflow.

5.1.2.5 Sewage shall be treated in an appropriate manner prior to discharge to comply with national regulations on sewage discharge.

5.1.3 Cleaning and Sanitizing Facilities

A sufficient number of special cleaning facilities for food, work instruments and equipment shall be provided, and suitable sanitizing facilities shall be provided when necessary. Measures should be taken to avoid cross contamination caused by cleaning and disinfecting utensils.

5.1.4 Waste storage facilities

Specialized facilities should be equipped with reasonable design, prevent leakage and easy to clean for storing waste; the facilities and containers for storing waste in the workshop should be clearly marked. If necessary, temporary storage facilities for waste should be set up at appropriate locations, and categorized according to the characteristics of waste storage.

5.1.5 Personal hygiene facilities

5.1.5.1 A changing room should be set up at the entrance of the production site or workshop; if necessary, a changing room can be set up at the entrance of the specific work area as needed. Changing rooms shall ensure that work clothes are kept separate from personal clothing and other items.

5.1.5.2 At the entrance to the production plant and at the necessary places in the plant, facilities for changing shoes (wearing shoe covers) or for disinfecting working shoes and boots shall be provided as necessary. If work shoes and boots disinfection facilities are installed, their specifications and sizes should be able to meet the needs of disinfection.

5.1.5.3 Bathroom should be set up according to the needs of the structure, facilities and internal materials of the bathroom should be easy to keep clean; the appropriate location in the bathroom should be set up hand-washing facilities. Restrooms shall not be directly connected with food production, packaging or storage areas.

5.1.5.4 Hand washing, hand drying and sanitizing facilities should be set up at the entrance of the clean operation area; if necessary, hand washing and (or) sanitizing facilities should be added to the appropriate location within the operation area; and sanitizing facilities supporting the faucet and its switch should be non-manual type.

5.1.5.5 The number of faucets in the hand washing facilities should match the number of food processors in the same shift, and hot and cold water mixers should be set up if necessary. Hand-washing sink should be made of smooth, impermeable, easy-to-clean material, and its design and construction should be easy to clean and disinfect. Should be near the hand-washing facilities in a prominent position marked with simple and easy to understand hand-washing methods.

5.1.5.6 According to the requirements of the degree of cleanliness of food processing personnel, if necessary, should be able to set up air shower room, shower room and other facilities.

5.1.6 Ventilation facilities

5.1.6.1 There shall be suitable natural ventilation or artificial ventilation measures; the temperature and humidity of the production environment shall be effectively controlled by natural ventilation or mechanical facilities when necessary. Ventilation facilities should avoid the flow of air from work areas with low cleanliness requirements to work areas with high cleanliness requirements.

5.1.6.2 The location of the air intake should be reasonably set, and the air intake should be kept at a suitable distance and angle from the exhaust air intake and pollution sources such as outdoor garbage storage devices. The air inlet and exhaust outlet should be equipped with facilities such as mesh covers to prevent the intrusion of pests. Ventilation and exhaust facilities should be easy to clean, repair or replacement.

5.1.6.3 If the production process requires air filtration and purification treatment, air filtration devices should be installed and cleaned regularly.

5.1.6.4 According to the production needs, dust removal facilities should be installed when necessary.

5.1.7 Lighting facilities

5.1.7.1 There should be sufficient natural lighting or artificial lighting in the plant, and the luster and brightness should be able to meet the needs of production and operation; the light source should make the food present the real color.

5.1.7.2 Where lighting is required directly above exposed food and raw materials, safety type lighting shall be used or guarded.

5.1.8 Warehousing Facilities

5.1.8.1 There shall be warehousing facilities appropriate to the quantity and storage requirements of the products produced.

5.1.8.2 Warehouses should be built with non-toxic, sturdy materials; warehouse floor should be flat, easy to ventilate. Warehouses should be designed so that they can be easily maintained and cleaned to prevent the harborage of pests, and there should be devices to prevent the intrusion of pests.

5.1.8.3 Raw materials, semi-finished products, finished products, packaging materials, etc. should be based on the nature of the different sub-storage places, or subarea yard, and have a clear labeling to prevent cross-contamination. If necessary, the warehouse should be equipped with temperature and humidity control facilities.

5.1.8.4 Storage items should be stored with the walls, the ground to maintain an appropriate distance to facilitate air circulation and handling of goods.

5.1.8.5 Cleaning agents, disinfectants, insecticides, lubricants, fuels and other substances should be packaged separately and safely, clearly identified, and should be placed separately from raw materials, semi-finished products, finished products, packaging materials and so on.

5.1.9 Temperature control facilities

5.1.9.1 According to the characteristics of food production, suitable facilities for heating, cooling, freezing and other facilities, as well as facilities for monitoring temperature shall be equipped.

5.1.9.2 Facilities for controlling room temperature may be provided according to production needs.

5.2 Equipment

5.2.1 Production equipment

5.2.1.1 General requirements

Production equipment should be equipped with production capacity, and arranged in an orderly manner in accordance with the process, to avoid causing cross-contamination.

5.2.1.2 Material

5.2.1.2.1 Equipment and utensils in contact with raw materials, semi-finished products and finished products should be made of non-toxic, odorless, corrosion-resistant and not easy to fall off materials, and should be easy to clean and maintain.

5.2.1.2.2 Surfaces of equipment and utensils in contact with food shall be made of smooth, non-absorbent, easy-to-clean and maintain and disinfected materials, which will not react with food, cleaning agents and disinfectants under normal production conditions, and shall be kept intact.

5.2.1.3 Design

5.2.1.3.1 All production equipment shall be designed and constructed so as to avoid mixing of parts, metal shavings, lubricants, or other contaminating factors with food and shall be easily cleaned and sanitized, and readily inspected and maintained.

5.2.1.3.2 Equipment shall be secured to walls or floors without voids or installed with sufficient space between the floor and walls to allow for cleaning and maintenance.

5.2.2 Monitoring and control equipment

Equipment used for monitoring, control, and recording, such as pressure gauges, thermometers, and recorders, should be calibrated and maintained periodically.

5.2.3 Maintenance and repair of equipment

Equipment maintenance and repair system should be established to strengthen the daily maintenance and repair of equipment, regular overhaul, timely recording.

6. Hygiene management

6.1 Hygiene management system

6.1.1 Food processors and food production hygiene management system should be developed as well as the corresponding assessment standards, clear job duties, and the implementation of job responsibility.

6.1.2 should be based on the characteristics of food and the production and storage process of health requirements, the establishment of the key control links to ensure food safety has a significant significance of the monitoring system, good implementation and regular inspection, found that the problem is corrected in a timely manner.

6.1.3 The hygiene monitoring system should be formulated for the production environment, food processing personnel, equipment and facilities, etc., and the scope, object and frequency of internal monitoring should be established. Record and archive the results of monitoring, regular checks on the implementation and effectiveness, and timely rectification of problems found.

6.1.4 Cleaning and disinfection system and cleaning and disinfection utensil management system should be established. Before and after cleaning and disinfection of equipment and utensils should be placed separately for proper storage to avoid cross-contamination.

6.2 Plant and facility hygiene management

6.2.1 The facilities in the plant should be kept clean, and problems should be repaired or updated in a timely manner; the plant floor, roof, ceiling and walls should be repaired in a timely manner when there are damages.

6.2.2 Production, packaging, storage and other equipment and utensils, production piping, exposed food contact surfaces should be cleaned and disinfected regularly.

6.3 Health Management and Hygiene Requirements for Food Processing Personnel

6.3.1 Health Management for Food Processing Personnel

6.3.1.1 A health management system for food processing personnel shall be established and implemented.

6.3.1.2 Food processing personnel shall undergo annual health checkups and obtain health certificates; they shall receive hygiene training before going on duty.

6.3.1.3 Food processors who suffer from dysentery, typhoid fever, viral hepatitis A, viral hepatitis E and other infectious diseases of the digestive tract, as well as active tuberculosis, suppurative or exudative skin diseases and other diseases that impede food safety, or have obvious skin injuries that have not healed, it should be adjusted to other workplaces that do not affect food safety.

6.3.2 Hygiene Requirements for Food Processing Personnel

6.3.2.1 Personal hygiene should be organized before entering the food production place to prevent contamination of food.

6.3.2.2 Entering the operation area should be standardized to wear clean work clothes, and according to the requirements of hand washing, disinfection; hair should be hidden in the work cap or the use of hair nets constraints.

6.3.2.3 Entering the operation area should not wear jewelry, watches, make-up, dye nails, spray perfume; should not carry or store personal belongings not related to food production.

6.3.2.4 After using the restroom, contacting items that may contaminate food, or engaging in other activities not related to food production, hands should be washed and disinfected before engaging in activities related to food production such as contacting food, food work tools, and food equipment again.

6.3.3 Visitors

Non-food processing personnel shall not enter the food production premises, and shall comply with the same hygienic requirements as those for food processing personnel when entering under special circumstances.

6.4 Pest Control

6.4.1 The building shall be kept in good condition and the environment shall be kept clean and tidy to prevent the invasion and breeding of pests.

6.4.2 Pest control measures shall be formulated and implemented, and regularly inspected. Production workshops and warehouses should take effective measures (such as curtains, nets, anti-rodent boards, anti-fly lamps, air curtains, etc.) to prevent the invasion of rodents and insects. If traces of insect and rodent infestation are found, the source should be traced and the hidden danger eliminated.

6.4.3 Pest control plan should be accurately drawn, indicating the location of mousetraps, sticky mouse boards, fly lights, outdoor baiting points, biochemical pheromone trapping devices, etc. placed.

6.4.4 The plant should be regularly de-insected and exterminated.

6.4.5 When physical, chemical or biological agents are used for treatment, they should not affect food safety and the quality of food, and should not contaminate food-contact surfaces, equipment, utensils and packaging materials. Pest control work should be recorded accordingly.

6.4.6 The use of various types of insecticides or other agents before, should take precautions to avoid contamination of people, food, equipment and tools; inadvertent contamination, should be contaminated in a timely manner, the contaminated equipment, tools and thoroughly cleaned, to eliminate contamination.

6.5 Waste disposal

6.5.1 Waste storage and removal system should be developed, there are special requirements for the disposal of waste should be in line with the relevant provisions. Waste should be removed regularly; easily corruptible waste should be removed as soon as possible; if necessary, waste should be removed in a timely manner.

6.5.2 Placement of waste outside the workshop should be isolated from the food processing site to prevent contamination; should be prevented from undesirable odors or toxic gases overflow; should be prevented from breeding pests.

6.6 Management of work clothes

6.6.1 Work clothes should be worn when entering the operation area.

6.6.2 Specialized work clothes should be equipped according to the characteristics of the food and the requirements of the production process, such as clothes, pants, shoes and boots, hats and hair nets, etc., and masks, aprons, sleeves, gloves, etc., if necessary.

6.6.3 The cleaning and cleaning system of work clothes should be developed, and should be replaced in time if necessary; attention should be paid to keep work clothes clean and intact during production.

6.6.4 The design, material selection and production of work clothes should be adapted to the requirements of different operating areas, to reduce the risk of cross-contamination of food; should be a reasonable choice of the location of the pockets of the work clothes, the use of connecting fasteners, etc., to reduce the risk of contamination of food by the fall of the contents or fasteners.

7. Food Raw Materials, Food Additives and Food-Related Products

7.1 General Requirements

The procurement, acceptance, transportation and storage management system of food raw materials, food additives and food-related products shall be established to ensure that the food raw materials, food additives and food-related products used are in compliance with the relevant national requirements. No substances that jeopardize human health and life safety shall be added to food.

7.2 Food Ingredients

7.2.1 Procurement of food ingredients should check the supplier's license and product qualification documents; the inability to provide qualified documents of food ingredients, should be tested in accordance with food safety standards.

7.2.2 food ingredients must be accepted before use. Acceptance of unqualified food ingredients should be placed in a designated area separate from the qualified products and clearly labeled, and should be returned in a timely manner, replacement and other processing.

7.2.3 sensory testing before processing is appropriate, if necessary, laboratory testing; test found to involve food safety project indicators of abnormalities, shall not be used; should only be used to determine the applicability of food ingredients.

7.2.4 food ingredients should be transported and stored to avoid direct sunlight, with rain and dust facilities; according to the characteristics of food ingredients and health needs, if necessary, should also have heat preservation, refrigeration, freshness and other facilities.

7.2.5 food materials and containers should be kept clean, well-maintained means of transportation, and should be sterilized when necessary. Food ingredients shall not be shipped at the same time with toxic and harmful substances to avoid contamination of food ingredients.

7.2.6 food ingredients warehouse should be managed by a person, the establishment of a management system, regularly check the quality and hygiene, and timely cleanup of deterioration or more than the shelf life of food ingredients. Warehouse shipping order should follow the principle of first-in-first-out, if necessary, according to the characteristics of different food ingredients to determine the order of shipping.

7.3 Food Additives

7.3.1 Purchase of food additives should check the supplier's license and product qualification documents. Food additives must be accepted before use.

7.3.2 Tools and containers for transportation of food additives should be kept clean, well-maintained and able to provide the necessary protection to avoid contamination of food additives.

7.3.3 The storage of food additives should be managed by a person who regularly checks the quality and hygiene, and cleans up food additives that have deteriorated or exceeded the shelf life in a timely manner. Warehouse shipping order should follow the principle of first-in-first-out, if necessary, according to the characteristics of food additives to determine the order of shipping.

7.4 Food-related products

7.4.1 Purchase of food packaging materials, containers, detergents, disinfectants and other food-related products should be checked for product qualification documents, the implementation of licensing management of food-related products should also be checked for the supplier's license. Food packaging materials and other food-related products must be accepted and qualified before use.

7.4.2 Tools and containers for the transportation of food-related products should be kept clean, well-maintained and able to provide the necessary protection to avoid contamination of food materials and cross-contamination.

7.4.3 The storage of food-related products should be managed by specialized personnel, who should regularly check the quality and hygiene, and clean up food-related products that have deteriorated or exceeded the shelf-life in a timely manner. Warehouse shipping order should follow the principle of first-in-first-out.

7.5 Other

Packages or containers holding food ingredients, food additives, packaging materials in direct contact with food, the material should be stable, non-toxic and harmless, not easy to be contaminated, in line with health requirements.

Food raw materials, food additives and food packaging materials, etc. should enter the production area should have a certain buffer area or outer packaging cleaning measures to reduce the risk of contamination.

8. Food safety control of the production process

8.1 Control of product contamination risk

8.1.1 The food safety critical links in the production process should be clearly defined through the method of hazard analysis, and set up control measures for the food safety critical links. In the area where the critical link is located, it should be equipped with relevant documents to implement the control measures, such as ingredient (feeding) table, job operating procedures.

8.1.2 Encourage the use of Hazard Analysis and Critical Control Point (HACCP) system for food safety control of the production process.

8.2 Control of Biological Contamination

8.2.1 Cleaning and Disinfection

8.2.1.1 Effective cleaning and disinfection system should be formulated according to the characteristics of the raw materials, products and processes for the production equipments and environments in order to reduce the risk of microbial contamination.

8.2.1.2 The cleaning and disinfection system should include the following: the name of the area, equipment or apparatus to be cleaned and disinfected; the responsibility of cleaning and disinfection work; the washing and disinfectant to be used; cleaning and disinfecting methods and frequency; verification of cleaning and disinfecting effects and non-compliance treatment; cleaning and disinfecting work and monitoring records.

8.2.1.3 Should ensure the implementation of cleaning and disinfection system, truthful records; timely verification of disinfection effect, and timely correction of problems found.

8.2.2 Microbiological Monitoring of Food Processing

8.2.2.1 Determine the key control links for microbiological monitoring according to the characteristics of the products; microbiological monitoring procedures for food processing should be established when necessary, including microbiological monitoring of the production environment and microbiological monitoring of process products.

8.2.2.2 Microbiological monitoring procedures for food processing shall include: microbiological monitoring indicators, sampling points, monitoring frequency, sampling and testing methods, judging principles and corrective measures, etc. Specific requirements can be formulated with reference to the requirements of Appendix A, in combination with the characteristics of the production process and products.

8.2.2.3 Microbial monitoring shall include pathogenic bacteria monitoring and indicator bacteria monitoring, and the results of microbial monitoring of food processing shall reflect the level of control of microbial contamination during food processing.

8.3 Control of chemical contamination

8.3.1 A management system to prevent chemical contamination shall be established to analyze possible sources of contamination and contamination pathways, and to formulate appropriate control plans and control procedures.

8.3.2 A system for the use of food additives and food industry processing aids should be established, and food additives should be used in accordance with the requirements of GB 2760.

8.3.3 Shall not add non-food chemical substances other than food additives and other substances that may be harmful to human health in food processing.

8.3.4 Production equipment may be in direct or indirect contact with food on the active parts of the need for lubrication, should be used to ensure food safety requirements of edible oils and fats or other oils and fats.

8.3.5 Establish a system for the use of chemicals such as cleaning agents and disinfectants. In addition to cleaning and disinfection necessary and process needs, should not be used in the production site and storage of chemical agents that may contaminate food.

8.3.6 Food additives, cleaning agents, disinfectants and other appropriate containers should be properly stored, and should be clearly marked, categorized and stored; the receipt should be accurately measured, make a good record of use.

8.3.7 Attention should be paid to the possible generation of hazardous substances in the processing of food, and effective measures should be encouraged to minimize the risk.