The management methods are as follows:

Article 1 is to implement the "Food Hygiene Law of the People's Republic of China (Trial)" and strengthen the hygiene of soy products and pickles. Supervise and manage and formulate these measures.

Article 2 The scope of management of these Measures refers to soy products and pickled vegetables, including soybeans, wheat protein products, starch products, pickled vegetables, etc. For details, please refer to "Bean Products, Pickled Vegetables with Soybeans" Classification table of vegetable varieties”.

Article 3: Soy products and pickles must not use raw materials and auxiliary materials that have deteriorated or have not removed harmful substances. The production water should comply with GB5749 "Hygienic Standards for Drinking Water". The use of food additives should comply with GB2760 "Hygienic Standards for the Use of Food Additives". Raw materials used in production must be screened before use. The pickling brine must be dissolved and precipitated to remove impurities before use.

Article 4 Pipes, containers, utensils, packaging materials and coatings used in the production, storage, transportation and sales processes should comply with corresponding hygienic standards and requirements, and should be kept clean at all times. Production pipelines, containers, and utensils such as tofu drawers, tofu wrappers, etc. should be cleaned and disinfected before use, and raw and cooked food should be separated when in contact with food. The bacterial strains used in fermented soy products should be tested regularly to prevent contamination and mutation and toxin production.

Article 5: Preservation measures should be taken for the storage of finished products, and low-temperature refrigeration should be gradually implemented. Transport should be tightly covered, and sealed delivery by special vehicles should be gradually implemented.

Article 6 Units selling directly imported food should have dedicated rooms or facilities to prevent flies and dust. Payment should be separated when selling goods, and it is strictly prohibited to sell spoiled food.

Article 7 Food hygiene supervision agencies should strengthen regular hygiene supervision of producers and operators, take samples for inspection free of charge when necessary, and issue official receipts.

Article 8 Anyone who violates these Measures will be held legally responsible in accordance with the relevant provisions of the "Food Hygiene Law of the People's Republic of China (Trial)".

Article 9 The Ministry of Health is responsible for the interpretation of these regulations.