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	SANITARY REQUIREMENTS FOR FACTORIES/STOREHOUSES OF FOOD FOR EXPORT

	(Promulgated by the State Administration For The Inspection Of Import & Export Commodities on and come into force as of November 14, 1994)


SUBJECT : FOOD EXPORT; FACTORIES/STOREHOUSES
ISSUING DEPARTMENT : THE STATE ADMINISTRATION FOR THE INSPECTION OF IMPORT AND EXPORT COMMODITIES
ISSUE DATE : 11/14/1994
IMPLEMENT DATE : 11/14/1994
LENGTH : 1,866 words
TEXT :

Article 1. These requirements are formulated for the purposes of guaranteeing the quality of food sanitation, standardizing sanitary management of enterprises engaged in the processing of food for export, and protecting the health of consumers in accordance with the relevant provisions of the Law of the People's Republic of China on Import and Export Commodity Inspection, the Law of the People's Republic of China on Food Sanitation (for trial implementation), the Regulations for the implementation of the Law of the People's Republic of China on Import and Export Commodity Inspection and the Provisions of the People's Republic of China on the sanitation of Food for Export (for trial implementation).

Article 2. The factories and storehouses engaged in producing, processing and storage of the food for export (hereinafter referred to the factories/storehouses of food for export) applying for sanitation registration should establish a quality system to ensure the sanitation of the food for export, and draw up the quality manual to guide and substantiate the operation of such a system.

Article 3. These requirements should be the basis for the factories/storehouses of food for export to establish their quality system on sanitation.

Article 4. The quality system on sanitation of the factories/storehouses of food for export should include but not be limited to the following essential contents:

(1) Policy and goal of sanitation quality;

(2) Organization and its responsibilities;

(3) Management of the processors and inspectors;

(4) Sanitary requirements for environment;

(5) Sanitary requirements for workshops and facilities;

(6) Quality control on sanitation of raw and subsidiary materials;

(7) Quality control on sanitation in the course of production;

(8) Control on sanitation in the course of package, storage and transportation;

(9) Inspection requirements;

(10) Records of quality control; and

(11) Internal quality audit system.

Article 5. The policy, goal and responsibilities of sanitary quality should be stipulated and implemented by the factories/storehouses of food for export.

Article 6. The factories/storehouses of food for export should establish an organization compatible with productive capacity to guarantee sanitary quality of the products, and, meanwhile, corresponding responsibilities and authorities should be specified.

Article 7. The processors and inspectors in the factories/storehouses of food for export must meet the following requirements:

(1) The processors and inspectors must receive necessary training. Only those proved qualified through examination can be assigned to the post with their corresponding responsibilities defined;

(2) The processors and inspectors must be subject to medical examination annually. A temporary medical examination may be taken if necessary. New employees must be found qualified through the medical examination before they can be assigned to the post;

(3) Those contracting any disease that may adversely affect the food sanitation must be discharged from the post engaged in food production; and

(4) The processors and inspectors must maintain their personal hygiene. No articles irrelevant to the production can be admitted into the workshop.
Wearing jewelry/watch and making up are forbidden during working hours. Prior to entry into the workshop, the workers should wash and disinfect hands, and put on work clothes, caps and galoshes; on leaving, they should take them off.

Article 8. The factories/storehouses of food for export must meet the following requirements for environmental sanitation:

(1) The factories/storehouses of food for export should not be located in areas that can adversely affect food sanitation. Other products adversely affecting food sanitation are forbidden to be managed, produced or stored in the factory/storehouse area;

(2) The road surfaces of the factory/storehouse area should be flat and even, and free from possible water-logging. The area should be planted with greenery;

(3) The lavatories in the factories/storehouses area should be equipped with facilities for flushing, washing and keeping away the entry of flies, other insects, rats and other rodents. The dadoes should be kept clean, construction in light color, and made of smooth, flat, impervious and corrosion-resistant material;

(4) The discharge and disposal of sewage and wastes from production should conform to relevant regulations of the state;

(5) The auxiliary facilities compatible with the productive capacity and in conformity with sanitary requirements should be established for the storage of raw and packaging materials in the factory/storehouse area; and

(6) The producing areas should be separated from the living areas.

Article 9. The workshops should meet the following requirements for sanitation:

(1) The areas of workshops should be suited to the productive capacity with rational layout and free-flowing drainage. The floor surfaces should be constructed of non-slippery, compact, impervious and corrosion-resistant materials, and they should be flat, even free from possible water-logging, and kept clean. The exits of the workshop and the drainage, ventilation sites should be equipped with facilities to keep away rats, flies and other insects from outside;

(2) The ceilings and interior walls of the workshops should be painted and constructed with the non-toxic, water-and mould-resistant materials, being easily cleaned and not liable to be peeled off. The corners between the walls, floor and ceiling should be somewhat curved;

(3) The window ledges (if any) in the workshops should be inclined with about 45 degrees. The doors and windows should be made of light colored, smooth, flat, easily cleanable, impervious, corrosion- resistant and compact material;

(4) The lighting fixtures above the food production line in the workshops should be equipped with protective shield. The illumination degree of the work and inspection sites should meet the production and inspection requirements to maintain the original color of the processed substances when visualized;

(5) The workshop should maintain properly controlled temperature within a specified range according to technological requirements and be kept well ventilated;

(6) The supplies of power, steam and water for workshops should meet production targets;

(7) Sufficient facilities for washing, disinfecting and drying hands, and tools and equipment should be available at the proper sites. The water tap should not be hand-operated;

(8) According to the processing conditions, the facilities for disinfecting galoshes, shoes, and truck wheels should be equipped at the entrances of the workshops;

(9) Dressing rooms, lavatories and shower-bath rooms should be established contiguous to the workshop according to the demand of production; and

(10) Operation table, conveyer, car and tools used in the workshop should be made of nontoxic, corrosion-and rust-resistant and compact material which can be readily cleaned and disinfected.

Article 10. The raw and subsidiary materials for food production must meet the following requirements for sanitation and should be controlled effectively:

(1) The raw and subsidiary materials for food production must bear inspection and/or quarantine certificates, and should be proved up-to- the-standard through inspection upon entering the factories before being put into production;

(2) The raw and subsidiary materials exceeding the validity period for quality should not be used for food production; and

(3) The water (or ice) for processing and producing must conform with state sanitary standards for potable water and should be examined for quality at least twice a year. The facilities to guarantee sanitation should be installed for self-provided water.

Article 11. The food production must accord with the principle of safety sanitation and be controlled effectively:

(1) Operation rules should be formulated for the critical processes that can affect the food sanitation. These processes shall be under continued supervision and control, for which records must be kept;

(2) The regulation for analyzing the causes of unqualified products and their corrective action should be formulated, implemented and fulfilled;

(3) The production facilities should be rationally distributed and kept clean and sound;

(4) The system of cleaning and disinfection of operating tables, processing facilities, tools as well as containers shall be strictly carried out. The containers used for food must not come into direct contact with the floor;

(5) The raw materials, semi-finished products, finished products as well as uncooked and cooked foods should be placed and stored separately, and the waste must be put into special containers with conspicuous labels and obvious marks and disposed of timely. The containers and transportation facilities for wastes should be disinfected timely;

(6) The unqualified products and the products fallen onto the floor should be collected separately at fixed sites and disposed of timely under the supervision of inspectors; and

(7) Cleaning and sanitation must be done before and after the work and checked by specified personnel, and records shall be made for the purpose.

Article 12. The system for sanitation control of package, storage and transportation should be established and implemented.

(1) All packaging materials for food must conform to sanitary standards and be kept clean, free from hazardous and poisonous matters and not prone to lose color;

(2) The packaging rooms should be dry and well ventilated and the inner and outer packaging materials should be stored separately to prevent contamination;

(3) The food transportation facilities must be clean and sanitary. The frozen food should be transported by refrigerator vans (or vessels) that are clean and free from exotic odor; and

(4) The temperature and humidity in the pre-chilling rooms, quick freezing rooms, cold storage and storehouses should meet technological requirements and be equipped with thermometers, hygrometers as well as automatic temperature recording devices. The rooms should be kept clean, disinfected periodically and free form mildew, mice and insects. The materials in the rooms should be kept away from the walls and floors at certain distance. The materials that may adversely affect the food sanitation must not be stored in the rooms, and different types of foods should not be placed in the same room to prevent cross-contamination or mutual odor transmission.

Article 13. The sanitation inspection of the products must meet the following requirements and should be controlled effectively:

(1) The independent inspection department compatible with the productive capacity should be set up and staffed with corresponding inspecting and quarantine personnel;

(2) The inspection body should be equipped with inspection facilities and instruments necessary for inspection, which must be calibrated periodically in accordance with the relevant regulation, for which records should be kept;

(3) The inspection regulations and standards for monitoring the sanitation of raw and subsidiary materials, semi-finished and finished products and production procedures must be formulated and implemented effectively;

(4) The regulations including the following contents should be formulated and implemented to control the unqualified products: marks, records, evaluations isolated handling and traceable contents; and

(5) The inspection records must be completed, accurate and standardized.

Article 14. The quality records of factories/storehouses of food for export should meet the following requirements:

(1) The fooling contents should be ascertained and made for the relevant records reflecting the condition and attributes of sanitation quality of the products: marks, collections, catalogue, compilation, archives, archives, safe-keeping, preserving and management; and

(2) All quality records must be authentic, accurate, clear and distinct.

Article 15. The internal quality audit system should be set up in the factories/storehouses of food for export, and relevant records should be made in order to ensure effective operation of the quality system.

Article 16. The State Administration of Import and Export Commodity Inspection shall formulate the regulations for sanitation registration of factories/storehouses of various food for export in accordance with these requirements. All the factories/storehouses of food for export applying for sanitation registration must abide by these requirements and relevant sanitary regulations.

Article 17. These requirements shall come into force on the date of promulgation.