Release of general hygienic standard for food production

The national health and Family Planning Commission recently released the general health code for food production (GB 14881-2013), which will replace the general health code for food enterprises (GB 14881-1994) The new standard emphasizes the requirements of food safety control in the whole process of food production, such as raw materials, processing, product storage and transportation, and sets the minimum threshold for food production enterprises to engage in food production This new standard will come into effect on June 1, 2014 The new standard consists of 14 chapters, emphasizing the process control of production, and formulating the main measures to control biological, chemical and physical pollution At the same time, the new standard also added the requirements for raw material procurement, acceptance, transportation and storage, and added the specific requirements for product traceability and recall For example, the fourth chapter "food production and operation" stipulates that the production and operation of "food produced with non food raw materials or adding chemicals other than food additives and other foods that may endanger human health" and "food mixed with foreign matters and adulterated to make fake" are prohibited At present, China's national food safety standards for production and operation specifications include general specifications, product specific specifications and control guidelines The new standard belongs to the general specification, which is applicable to the production of all kinds of food It specifies the site selection and plant environment, plant and workshop, facilities and equipment, health management, food raw materials, food additives and food related products, food safety control, inspection, food storage and transportation, product recall management, training, management system and personnel, record and document management in the production process And other aspects of food safety requirements In the appendix of the standard, "guidelines for microbiological monitoring procedures in food processing process" is to provide guidance for food production enterprises to establish monitoring procedures for microbiological pollution factors that are difficult to control in food production process According to the characteristics of food products and the level of production technology and other factors, food production enterprises can formulate the microbial monitoring procedures applicable to their own enterprises to ensure food safety through process management General hygienic standard for food production is the most basic condition and hygienic requirement for food production Food producers should strictly implement this standard, and further improve their own food safety management level to ensure food safety It is understood that in recent years, international organizations and developed countries have paid more and more attention to the management of food production and operation process, rather than relying on the inspection of final products The revision of the new standard fully draws lessons from the common practices of international food safety management, scientifically analyzes all kinds of food safety risks in food production, and extensively solicits opinions from food regulatory authorities, food industry, scientific research institutions and other sectors, so as to make the requirements of the standard scientific and feasible.