(1)Food production enterprises intended to export within the territory of the People's Republic of China.
(2)A food safety and health control system centered on hazard analysis and prevention and control measures shall be established and implemented, which shall also include food protection plans.Export food production enterprises shall ensure the effective operation of the food safety and hygiene control system, and ensure that the production, processing and storage processes of export food continue to meet the relevant laws and regulations of China and the safety and health requirements of export food production enterprises, as well as the relevant laws and regulations of the importing country (region)

Recordation methods
1. The applicant shall apply to the local competent customs through the record management system of China Export Food Production Enterprise (http://qgs.customs.gov.cn:10081/efpe/login).
2. The competent customs shall examine and verify the application submitted by the applicant, and if the materials are complete and meet the legal conditions, issue an electronic version of the "Record Certificate of Export Food Production Enterprise"
Result of the recordation: Export food production enterprise record number
Sample: "Record certificate of export food production enterprises"

Article 1

In order to standardize the safety and hygiene management of export food production enterprises and improve the level of food safety and hygiene quality, these requirements are formulated in accordance with the relevant provisions of the Food Safety Law of the People's Republic of China and its implementing regulations, the Codex Alimentarius Commission's General Specifications for Food Hygiene, etc. . This requirement is a general principle and regulation on food safety and hygiene for export food production enterprises.

Article 2

Food production, processing and storage enterprises applying for export filing (hereinafter referred to as export food production enterprises) shall conduct production, processing, storage, transportation, etc. in accordance with the laws, regulations and food safety and hygiene standards of the country and relevant importing countries (regions), and abide by the following Basic principles: (1) assume the main responsibility for food safety; (2) establish and implement a food safety and hygiene control system with hazard analysis and preventive control measures as the core, and ensure the effective operation of the system; (3) preserve food safety in the food chain information and maintain the traceability of products; (4) Equip professional and technical personnel and hygiene and quality management personnel suitable for production; (5) Evaluate the risk of intentional contamination and possible emergencies in the production process, and establish preventive measures. (6) Establish an integrity mechanism to ensure that the materials and information provided are authentic and effective.

Article 3

Export food production enterprises should establish and effectively operate a food safety and hygiene control system, and meet the following requirements: (1) Analyze the source, intended use, packaging method, consumption method and product process flow of the product, and identify the food itself and the production and processing process. Take corresponding preventive and control measures for the possible hazards in Effectively implement the evaluation procedures for qualified suppliers of raw materials, food additives, and food-related products; (3) Establish and effectively implement food processing hygiene control procedures to ensure processing water (ice), food contact surfaces, processing operation hygiene, personnel health and hygiene, Toilet facilities, foreign pollutants, pest control, toxic and hazardous substances, etc. are under control and recorded; (4) Establish and effectively implement a product traceability system, accurately record and maintain food chain-related food safety information and batch and label information, Realize the integrity and effectiveness of product traceability; (5) Establish and effectively implement a product recall system to ensure that the manufactured products issue warnings in a timely manner when safety, hygiene and quality problems occur, and recall when necessary; (7) Establish and effectively implement maintenance procedures for processing equipment and facilities to ensure that processing equipment and facilities meet the needs of production and processing; (8) Establish and effectively implement employee training plans and make training records to ensure that personnel in different positions are proficient in their work; (9) Establish an internal audit system for the management system, and continuously improve and improve the safety and health control system of the enterprise; (10) Reflect product safety Management regulations for marking, collection, cataloguing, filing, storage, safekeeping and disposal shall be formulated and implemented for the records of sanitation control. All records should be true, accurate, standardized and traceable, with a retention period of not less than 2 years.

Article 4

Export food production enterprises that are included in the scope of export food production enterprises that must implement Hazard Analysis and Critical Control Points (HACCP) system verification shall establish and implement a HACCP system in accordance with the requirements of the Codex Alimentarius Commission "HACCP System and its Application Guidelines".

Article 5

Export food production enterprises should ensure that their production and management personnel are suitable for their positions and meet the following requirements: (1) Good personal hygiene and operational hygiene should be maintained when entering the production area; Hats and shoes should be sterilized and kept clean and hygienic; (2) Personnel related to food production should pass the physical examination before going to work and undergo annual health check. Persons with respiratory diseases should report their symptoms or diseases immediately and not continue to work; (3) Hygiene and quality management personnel engaged in supervision, guidance and employee training should be familiar with the relevant laws and regulations of the country and relevant importing countries (regions), food safety and hygiene Standard, have the qualifications and abilities to adapt to their work, and can only be employed after passing the assessment.

Article 6

The factory environment of export food production enterprises should avoid pollution and meet the following requirements: (1) The site selection of the enterprise should be far away from toxic and harmful places and other pollution sources, and its design and construction should avoid the formation of dirt accumulation and contact with toxic materials. , production and storage of other products that impede food hygiene; (2) The production area should be isolated from the non-production area, otherwise effective measures should be taken to prevent the production area from being polluted and disturbed by the non-production area; (3) Built and production capacity Storage facilities for raw materials, auxiliary materials, finished products, chemicals and packaging materials, as well as facilities for sewage treatment, temporary storage of wastes and garbage, etc. that are suitable and meet the hygienic requirements; (e.g. concrete or asphalt pavement, etc.), the pavement is smooth, free from water accumulation and dust accumulation; (5) Avoid sanitary dead corners and breeding grounds for mosquitoes and flies, and use anti-spill, water-tight and anti-corrosion containers for waste and garbage The place where waste and garbage are stored and transported should be kept clean and tidy, and the waste and garbage should be cleaned out of the factory in time; (6) The toilet should have facilities for flushing, washing hands, preventing flies, insects and mice, and maintaining sufficient natural ventilation or mechanical ventilation, keep it clean and free of peculiar smell; (7) The drainage system should be kept unobstructed and free of peculiar smell; (8) There should be facilities to prevent rodents, insects and flies, and no poisonous bait should be used; Dogs raised for the purpose are not allowed to enter the production area; (9) The treatment and discharge of waste water, waste and smoke generated during production shall comply with relevant state regulations.

Article 7

Food production and processing workshops and facilities should be reasonably set up to facilitate proper maintenance and cleaning. The surfaces of items, devices and equipment in contact with food should be kept clean and smooth, and should be effectively cleaned and sterilized at an appropriate frequency, and meet the following requirements : (1) The area and height of the workshop should be adapted to the production capacity and the placement of the equipment to meet the food process and processing hygiene requirements; the workshop floor should be made of non-slip, good sealing, anti-adsorption, and easy-to-clean non-toxic materials The building has a structure that facilitates drainage and cleaning, keeping it clean and free of stagnant water to ensure that sewage flows from clean areas to non-clean areas; there should be measures against rodents, insects and flies at the exit of the workshop and at the connection with the outside world; (2) The interior walls of the workshop . Doors and windows should be constructed of light-colored, non-toxic materials with good airtightness, anti-adsorption, and easy cleaning. Keep them clean and smooth. They should be disinfected when necessary. Windows that can be opened should be equipped with insect and fly screens; (3) The roof or ceiling of the workshop and Overhead components should be able to prevent the formation and shedding of dust, mildew and condensed water, and keep them clean; (4) There should be sufficient natural or artificial lighting in the workshop. The production and inspection positions are in normal operation; the fixed lighting facilities should have protective devices to prevent debris from falling into the food; (5) temperature and humidity display devices should be installed in processes and places with temperature and humidity control requirements; (6) the workshop should have suitable Use natural or mechanical ventilation facilities to keep the workshop well ventilated. The design and construction of the air intake and exhaust system shall be easy to maintain and clean, so that the air flows from the high-cleaning area to the low-cleaning area; (7) A sufficient number of handwashing, disinfection, and drying equipment or supplies, shoes shall be provided at appropriate locations in the workshop. Boot disinfection facilities, hand-washing faucets should be non-manual switches, and the workshop should also supply hot water with suitable temperature for hand-washing when necessary; (8) There are locker rooms connected to the workshop and suitable for the number of employees, and areas with different cleaning requirements There is a separate changing room, and toilets that meet hygienic requirements should be set up as needed. The changing rooms and toilets should be kept clean and hygienic, without peculiar smell, and their facilities and layout should avoid pollution to the workshop; (9) There should be an independent area in the workshop for Cleaning and disinfection of food containers and tools and utensils to prevent contamination of processing areas from cleaning and disinfection areas. Cleaning and disinfection facilities should be easy to clean, have sufficient water supply and drainage capacity, and supply hot water when necessary; (10) Equipment and equipment that come into contact with food and Containers (excluding single-use containers and packaging) shall be made of non-toxic materials that are corrosion-resistant, rust-proof, anti-adsorption, and easy to clean. The structure shall be easy to clean and disinfect, neatly arranged and well maintained; (11) Containers Containers for waste and non-edible products should be made of impermeable materials and specially marked. Containers containing chemical substances should be marked and locked if necessary; (12) A sufficient sewage drainage system should be installed and kept unobstructed, and appropriate waste treatment facilities should be installed to prevent them from contaminating food or water for production and processing; (10) 3) The raw and auxiliary materials warehouse should meet the storage requirements, keep hygienic and tidy, and control the temperature and humidity if necessary; different raw and auxiliary materials should be stored separately to avoid damage and pollution.

Article 8

Water for production and processing (including ice and steam) should be safe and hygienic, and meet the following requirements: (1) If it belongs to urban water supply, it should be tested annually according to the requirements of the local health administrative department and obtain the test certificate issued by the official; If the water source is prepared, it should be tested and qualified by the local health administrative department before use; during use, it should be tested at least once every six months and obtain the test certificate issued by the official; (3) If the importing country (region) has clear requirements for water quality, according to the relevant (4) The water storage facilities and water pipelines shall be made of non-toxic materials, and the water outlet shall have devices to prevent backflow. Water storage facilities should be built in non-polluting areas, regularly cleaned and disinfected, and protected; (5) Water for non-production and processing should be circulated in a fully marked independent system, and should not enter the water system for production and processing.

Article 9

Export food production enterprises should take effective measures to ensure the safety of raw materials, food additives, and food-related products, and meet the following requirements: (1) According to the characteristics of raw materials, they should avoid environmental pollutants, agricultural inputs, (2) Raw materials, food additives, and food-related products that meet the requirements of safety and hygiene regulations should be purchased and used, and suppliers should be required to provide licenses and product certification documents, and the supply of (3) Animal-derived raw materials for secondary processing should come from export food production enterprises registered with the inspection and quarantine agency; (4) For sub-packaged export food manufacturers that do not change the properties of the food or simply cut the food, and do not use other physical or chemical methods to process the food, the raw materials should come from the export food manufacturers registered with the inspection and quarantine agency; (5) The imported raw and auxiliary materials should provide valid (6) An inspection record system for food raw and auxiliary materials, food additives, and food-related products should be established, and their names, specifications, quantities, and supply should be truthfully recorded. name, contact information, date of purchase, etc.; food raw and auxiliary materials, food additives, and food-related products can only be used after they have passed the acceptance inspection at the factory; Substances intended for food shall not be used in food production; (7) Food additives shall be used in accordance with the provisions on the variety, scope of use and dosage of food additives in the national and relevant importing country (region) standards.

Article 10

Food production and processing should prevent cross-contamination to ensure that the products are suitable for consumption by consumers and meet the following requirements: (1) The processing technology should be reasonably designed to prevent cross-contamination; Areas required for cleanliness and hygiene are set up separately to control the flow of people and logistics in the processing area to prevent cross-contamination; (2) According to the processing technology, product characteristics and expected consumption patterns, control the processing time, product temperature and ambient temperature of the workshop to ensure temperature measurement devices (3) Special processing links closely related to food safety and hygiene, such as quick-freezing, refrigeration, cooling, heat treatment, drying, irradiation, chemical preservation, vacuum or improved air packaging, should be effectively controlled. Scientific basis or internationally recognized standards to prove that the measures taken in this link can meet the safety and hygiene requirements; (4) Establish and effectively implement cleaning and disinfection procedures for production equipment, tools, containers, sites, etc. (5) The food containers shall not directly touch the ground; the unqualified products, products and wastes that have fallen to the ground produced during processing shall be collected and packed in special containers with obvious signs, and shall be disposed of by specially-assigned persons in a timely manner. (6) Waste water and waste generated during processing shall not pollute the products and workshop hygiene; (7) Cross-contamination should be prevented during the internal and external packaging process, and the internal and external packaging rooms should be set up separately if necessary; The inner and outer packaging materials of the packaged food shall meet the safety and hygiene standards and shall be kept clean and complete to prevent food contamination; the inner and outer packaging materials of the reusable food shall be easy to clean, and shall be sterilized when necessary; the packaging label shall comply with the national and relevant importing countries ( regions) relevant laws, regulations and standards; the packaging material room should be kept dry, and the inner and outer packaging materials should be stored separately to avoid contamination.

Article 11

The storage and transportation of exported food should be hygienic and clean, and meet the following requirements: (1) The storage warehouse should be kept clean, regularly disinfected, and equipped with anti-mildew, rodent-proof, and fly-proof facilities; the products in the warehouse should be clearly marked for traceability, And keep a certain distance from the wall and the ground; no items that impede hygiene should be stored in the warehouse; (2) The pre-cooling warehouse, quick-freezing warehouse and cold storage should meet the requirements of product temperature and humidity control, and be equipped with automatic temperature recording device and calibrated regularly; Frost and defrost operations shall not contaminate the products in the warehouse or cause the products in the warehouse to fail to meet the temperature requirements; (3) The means of transportation should be kept hygienic, clean and well maintained, and equipped with rainproof, dustproof, refrigeration, thermal insulation and other facilities according to product characteristics; transportation During the process, the necessary temperature and humidity should be maintained to ensure that the products are not damaged and contaminated, and different foods should be effectively isolated when necessary.

Article 12

Enterprises using chemicals should avoid contaminating products and meet the following requirements: (1) Detergents, disinfectants, pesticides, fuel oil, lubricating oil, chemical reagents, etc. used in factories, workshops and laboratories should be stored in special warehouses with clear labels , establish and strictly implement the management regulations for chemical storage and use, set up special personnel to keep and record, and use them carefully in accordance with the instructions for use of the products; (2) Chemicals temporarily used in the production and processing areas should be locked in special counters and kept by special personnel; ( 3) Avoid contamination of food, food contact surfaces and food packaging materials.

Article 13

Enterprises should monitor the safety and hygiene of products through testing, and meet the following requirements: (1) If an enterprise has an internal laboratory, its layout should be reasonable to avoid pollution to production, processing and products, and it should be equipped with corresponding professional and technical qualifications. Laboratory management documents, standard materials, inspection facilities and instruments and equipment required to carry out the work; testing instruments should be verified or calibrated according to regulations; sampling should be carried out in accordance with the prescribed procedures and methods, and the inspection should be carried out in accordance with relevant national standards, industry standards, enterprise standards, etc. (2) If an enterprise entrusts a social laboratory, the enterprise product testing project undertaken by it shall have the corresponding qualifications and capabilities recognized or approved by the competent authority, and sign a contract.

Article 14

New technologies/processes should provide scientific basis or internationally recognized standards to prove that they meet the safety and health requirements, and can only be applied after being approved by the competent authority. Under the premise of ensuring food safety and hygiene, processed products can be produced according to traditional techniques when necessary.
 

Article 15

The National Certification and Accreditation Administration Commission is responsible for the interpretation of this requirement. Attachment 2: Catalogue of products that implement the filing of export food production enterprises Attachment 3: Catalogue of products that need to verify the HACCP system for the filing of export food manufacturers.