On December 11, 2023, the National Health Commission solicited opinions on the National Food Safety Standard General Hygienic Specifications for Food Production (GB 14881) (hereinafter referred to as the "Draft for Comments") until February 10, 2024.
In this consultation, the definition of terms has been revised, the structure of the standard has been adjusted, the specific provisions of each link of food production have been improved, and the management of allergens, the principle of HACCP and its application guidelines have been added.
The specific changes are as follows:
1. Supplemented and improved terms and definitions
The definitions of clean operation area, quasi-clean operation area, general operation area, water in contact with food, water in contact with food, and food safety management personnel have been added
Adjusted definitions of contamination, pests, food production sites, food production personnel, contact surfaces, work clothes, etc.
Second, the standard architecture has been adjusted
The original "6 health management", "8 food safety control of the production process", "13 management systems and personnel" in the relevant content of the merger;
Merge the relevant contents of the original "12 training" and "13 management systems and personnel";
The original "6 hygiene management" was changed to "6 food safety management";
The original "11 product recall management" was changed to "11 product recall and traceability management";
The original "12 training" was changed to "12 personnel training".
3. Refine and improve the specific regulations of all aspects of production
It refines the requirements for the location of food enterprises and the factory environment, plant and workshop, facilities and equipment, as well as the basic requirements and management guidelines for personnel and operations such as the procurement of raw materials, additives and related products in the food production process, food safety control, inspection, storage, transportation, recall and traceability.
1. Optimize the site selection and plant environmental requirements
Necessary measures should be taken to eliminate new places where it is difficult to avoid the potential risk of large pest breeding;Vegetation types, pesticide and fertilizer varieties and their application methods should prevent pollution of the production area;Animals that are not related to production should not be kept in the factory area;The plant should take appropriate measures to prevent sewage backflow and ground water as neededThe office area (except for the production site recording area) should be kept at an appropriate distance or separated from the production area.
2. Optimize the requirements of the plant and workshop
1) In terms of design and layout, the internal design and layout should meet the requirements of safe production, equipment installation and maintenanceThe equipment and pipeline layout in the plant should be easy to operate, maintain and clean;Prevent cross-contamination during inspection. It is clear that the cleaning operation area should be formulated according to the characteristics of different products and process requirements.
2) The internal structure and materials of the building: it is clear that the internal structure of the building should not be easy to fall offThe requirements for ceilings, walls, doors and windows have been refined.
3. The requirements for equipment and facilities have been refined
1) There are new specific requirements for water supply facilities, drainage facilities, cleaning and disinfection facilities, waste storage facilities, personal hygiene facilities, ventilation facilities, lighting facilities, storage facilities, and temperature and humidity control facilities. For example, drainage facilities have added requirements for "checking the effectiveness of floor drain sealing" and "installing solid waste collection devices". There are many changes in the content of this part, and the specific requirements are detailed in the comparison table.
2) In terms of equipment, the requirements of "mobile equipment preservation" and "special equipment compliance" have been addedIt is clear that equipment with high noise or dust should be considered to take effective measures to reduce noise and remove dust;A new requirement has been added to the "Principles of Equipping Monitoring Equipment and Facilities".
4. Improve the food safety management requirements, and add the "HACCP principle and its application guide".
1) Hazard analysis and critical control points (HACCP) principles should be followed, hazard analysis of the production process should be carried out, and corresponding food safety control measures should be established. Appendix A "HACCP Principles and Application Notes" has been added. The contents of HACCP principle, application steps of HACCP principle, training, and flexibility of HACCP principle application in food enterprises are proposed, and specific examples of the logical sequence of HACCP principle application, judgment tree for determining critical control points, hazard analysis work sheet, HACCP worksheet, etc. are enclosed with diagrams.
2) The content of the management system and personnel management has been improved, and it is synchronized with the Food Safety Law
3) Plant and facility management: A new provision has been added that "removable equipment and detachable utensils that have been cleaned and disinfected should be placed in an appropriate place that can prevent recontamination of their food contact surfaces, and shall be kept in a suitable state".
4) The pest control has been refined, and the pest control measures of "reptilian sticky board" have been addedIt is required that the storage, use and preparation of pesticides or other agents should be recorded and reviewed by special personnel.
5) Waste and by-product disposal: The clean-up process is required to prevent cross-contamination, and it is clearly stipulated that "perishable wastes should be cleared one by one if necessary".Added requirements for "by-product processing".
5. The requirements for food raw materials, food additives and food-related products have been revised
1) Clarify the qualification requirements for imported food raw materials, food additives and food-related products.
2) The requirements for the procurement of primary agricultural products and imported raw materials, food additives, and food-related products should be inspected;
3) Added the treatment requirements that the labeling of food raw materials does not meet and can take remedial measures on site;Requirements for the cleaning process of primary raw materials;It is required that the food raw materials after opening should avoid cross-contamination and ensure their suitability.
4) It clarifies the requirements that food additives should be stored according to the storage conditions indicated.
5) The principle that the warehouse shipment order of food additives and food-related products should follow has been added, and the principle of "near the shelf life first out" has been added.
6) Added the relevant requirements for "compressed air or other gases used in food, inner packaging, cleaning food direct contact surfaces or equipment".
7) The safety control requirements of "food raw materials, food additives, and food-related products that are flammable, explosive, and dangerous goods" have been added.
6. The food safety control requirements of the production process have been refined, and new parasite control, internal and external packaging requirements, and allergenic substance management have been added
1) New parasite control requirements. For foods that may be at risk of parasite contamination, ensure that appropriate control measures detect and kill parasites and their eggs.
2) Increase the relevant content of allergenic substance management, put forward requirements from food formula, raw materials, production processes and processes, research and development, equipment design, tool management and other processes, and also put forward corresponding requirements for personnel training and the establishment of management systems.
3) It is clear that the monitoring of microorganisms is mainly based on the monitoring of indicator bacteria, and the monitoring of pathogenic bacteria is carried out if necessary.
4) New requirements for outer packaging and inner packaging materials. The outer packaging material should be avoided from being directly exposed to the same space of the exposed semi-finished products and finished products to prevent the dust on the surface of the outer packaging from contaminating the foodThe inner packaging should ensure that the packaging and sealing effect meet the production requirements.
7. Improve the inspection requirements
1) Clarify the requirements for sample retention. The amount of sample retained should meet the requirements of the number of products for re-inspection, and the sample retention period should not be less than the shelf life of the product.
2) Clarify laboratory zoning requirements. When partitioning is set up in the same laboratory, effective isolation measures should be taken for the adjacent areas that affect each other to prevent cross-contamination and interference between analytical instruments and personnel.
8. New requirements for food storage and transportation have been added
1) New warehouse shipping sequence requirements. The shipment order of the warehouse should follow the principle of "first-in-first-out" or "first-in-first-out near the shelf life", and if necessary, the shipment order should be determined according to the characteristics of different food raw materials, food additives and food-related products.
2) New requirements for entrusted storage and transportation of food.
9. New requirements for product recall and traceability management
1) The requirement that "the recalled food should be conspicuously marked or stored separately in a clearly marked place" has been added, and it is required that harmless treatment and destruction measures should be truthfully recorded.
2) Clarify the requirement that "food producers shall establish a food safety traceability system in accordance with relevant national regulations", which is synchronized with the Food Safety Law.
10. Clarify the personnel training requirements
It clarifies the requirements for food safety professional and technical personnel and food production personnel to take up their posts after passing the corresponding food safety knowledge training, which is synchronized with the Food Safety Law.
11. Improved records and document management requirements
1) Improve the relevant requirements for food raw materials, food additives and food-related products purchase inspection records and product factory inspection records.
2) Revision record and voucher retention period. Records and vouchers shall be kept for no less than six months after the expiration of the shelf life of the product;If the warranty period is not specified, the retention period shall not be less than two years.
3) Make it clear that electronic records should be authentic and backed up, and can be treated as paper records.