Article 22 The assessment, certification, supervision and management of export food production enterprises applying for hygiene registration shall be implemented by the inspection and quarantine bureau directly under the Central Government with reference to the Hygienic Requirements for Export Food Production Enterprises and the relevant provisions in Chapters III and IV of these Provisions.

Article 23 Where an export food production enterprise needs to apply for foreign health registration, it must obtain a health registration certificate or a health registration certificate in accordance with these Provisions, and apply to the inspection and quarantine bureau directly under its locality in accordance with the relevant requirements of the Administrative Measures for Export Food Production Enterprises to Apply for Foreign Health Registration, which will apply to the CNCA for recommendation.

Article 24 The State Certification and Accreditation Administration is authorized by the AQSIQ to be responsible for the interpretation of these Provisions.

Twenty-fifth the provisions shall come into force as of May 20, 2002. The Detailed Rules for Hygienic Registration of Export Food Factories and Stores (No.79 issued by the former State Administration for Import and Export Commodity Inspection 19941month 14) shall be abolished at the same time. Catalogue of products subject to sanitary registration and registration of exported food.

I. Registered product catalog classification number Product category Z0 1 canned product category Z02 aquatic product category (excluding live products and dried products) Z03 meat and meat products category Z04 tea category Z05 casing category Z06 bee products category (excluding beeswax) Z07 egg products category (excluding fresh eggs) Z08 quick-frozen fruits and vegetables category, Dehydrated fruits and vegetables (excluding sun-dried products) Z09 sugar (referring to sucrose and beet sugar) Z 10 milk and dairy products Z 1 kloc-0/drinks (including solid drinks) Z 12 alcohol Z 13 peanuts, dried fruits and nut products (peanut, dried fruit and nut products) 4 preserved fruits, Z 15 food products, flour and sugar products, Z 16 edible oil lipids, Z 17 condiments (excluding natural spicy dry materials and powders), Z 18 quick-frozen convenience foods, Z 19 functional foods, and Z20 food additives (especially edible gelatin).

Food outside the registered product catalogue. Hygienic requirements of export food production enterprises

Article 1 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 in order to ensure the safety and hygiene quality of exported food and standardize the safety and hygiene management of export food production enterprises.

Article 2 An export food production, processing and storage enterprise applying for sanitary registration (hereinafter referred to as export food production enterprise) shall establish a sanitary quality system to ensure the export food, and formulate system documents to guide the operation of the sanitary 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) Health quality policies and objectives;

(2) Organization and its responsibilities;

(3) Requirements of production and quality management personnel;

(4) Requirements for environmental sanitation;

(5) Hygienic requirements for 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;

(nine) the control of toxic and harmful substances;

(10) Requirements for inspection;

(eleven) to ensure 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 Evaluation for Health Registration must establish and implement the HACCP system according to the requirements of the Hazard Analysis and Critical Control Point (HACCP) System and its Application Guidelines 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 implement them.

Article 7 An export food production enterprise shall establish an organization that is suitable for production and can ensure the hygienic 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:

(a) personnel who have contact with food production can only take up their posts after passing the medical examination;

(two) production and quality management personnel to conduct a health examination every year, if necessary, do temporary health examination; 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;

(four) the production and quality management personnel can only take up their posts after training and passing the examination;

(five) equipped with a sufficient number of qualified professionals engaged in health quality management.

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

(a) export food production enterprises shall not be built in areas that hinder food hygiene, and 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, and there is no exposed ground in the factory area;

(3) There should be facilities for flushing, washing hands, preventing flies, insects and rats in the factory bathroom, and the dado should be made of light-colored, smooth, impervious, nontoxic 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 hygiene requirements;

(6) The production area is separated from the living area.

Article 10 The hygiene of food production workshops and facilities shall meet the following requirements:

(a) workshop area and production capacity, reasonable layout, 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 materials, and the corners, ground corners and top corners have radians;

(three) the workshop window has an inner sill, and the inner sill is inclined at about 45; Workshop doors and windows are made of light-colored, smooth, easy-to-clean, waterproof and corrosion-resistant solid materials with tight structure;

(four) 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;

(six) workshop power supply, gas supply and water supply to meet the needs of production;

(seven) set up a sufficient number of hand washing, cleaning and disinfection, hand drying equipment or supplies in appropriate places, and the hand washing faucet is a non-manual switch;

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

(9) Having a dressing room connected with the workshop, having separate dressing rooms in areas with different cleanliness requirements, and setting up a bathroom and shower room connected with the dressing room as needed. The dressing room, bathroom and shower room shall be kept clean and sanitary, and their facilities and layout shall not cause potential pollution risks to the workshop;

(10) 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.

Eleventh 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, and 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 be allowed to be used only after they have passed the acceptance in the factory;

(four) raw materials and auxiliary materials that have exceeded the shelf life shall not be used for food production;

(5) Processing water (ice) shall meet 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:

(a) the production equipment layout is reasonable, and keep it clean and in good condition;

(two) production equipment, tools, containers, venues, etc. strictly implement the cleaning and disinfection system, and containers containing food shall not directly contact 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;

(four) raw materials, auxiliary materials, semi-finished products, finished products and 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 produced in the process of processing shall be collected and filled in special containers with obvious signs at fixed locations, and treated 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.

(a) the materials used for packaging food meet the hygiene standards and are kept clean and hygienic, and shall not contain toxic and harmful substances and are not easy to fade;

(two) the packaging materials are dry and ventilated, and the inner and outer packaging materials are stored separately without pollution;

(three) the means of transport meet the hygiene requirements, and according to the characteristics of the product is equipped with rain, dust, cold storage, heat preservation and other facilities;

(4) The temperature and humidity of cold 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 when 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 implement the management regulations on the storage and use of toxic and harmful substances, ensure 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 avoid 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:

(a) the enterprise has an internal inspection agency and qualified inspectors that are suitable for the production capacity;

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

(three) the use of social laboratory to undertake the inspection of enterprise health quality, the laboratory shall have the corresponding qualifications, and sign a contract.

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

(a) to formulate and effectively implement the hygiene control procedures for raw materials, auxiliary materials, semi-finished products, finished products and production processes, and make 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;

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

(five) to develop product identification, quality tracking and product recall system to ensure that the factory products can be recalled in time when there are safety, health and quality problems;

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

(seven) to formulate and implement the staff training plan and make training records to ensure that the personnel in different positions can skillfully complete their jobs;

(eight) the establishment of internal audit system, generally once every six months for internal audit, annual management review, and make records;

(nine) the relevant records reflecting the hygienic quality of products shall be formulated and implemented in the management regulations such as marking, collection, cataloging, filing, storage, storage and disposal. 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.

Nineteenth these requirements shall come into force as of May 20, 2002. The Hygienic Requirements for Exported Food Factories and Stores (No.79 issued by the former State Commodity Inspection Bureau 19941month 14) shall be abolished at the same time. Hygiene registration needs to review the product catalog serial number of HACCP system. Product category 1 canned category 2 aquatic products (except live products, chilled products, dried products and pickled products) 3 meat and meat products 4 quick-frozen vegetables 5 fruit and vegetable juices 6 quick-frozen convenience foods containing meat or aquatic products Release department: General Administration of Quality Supervision, Inspection and Quarantine.

Release date: April 2002 19.

Implementation date: May 20, 2002 (central regulation)