The new standard replaces GB 17405-1998 and introduces modern food safety management systems, mandating process validation, supplier management, and material balance checks, while setting stricter, quantifiable environmental controls for clean production areas.

Contents:

1 Scope

2 Terms and definitions

3 Site selection and plant environment

4 Buildings and workshops

5 Facilities and equipment

6 Food safety management

7 Raw materials, auxiliary materials and related food products for health foods

8 Food safety control during production

9 Verification

10 Inspection

11 Storage and transport

12 Product recall and traceability management

13 Personnel training

14 Record and document management