This standard applies to the production of all types of food, and specifies the basic requirements and management guidelines for food production enterprises, including site selection and plant environment, factory buildings and workshops, facilities and equipment, hygiene management, management of food raw materials, food additives, and food-related products, food safety control during the production process, inspection, storage and transportation of food, food recall and traceability management, personnel training, and record and document management.

Contents

1. Scope

2. Terms and Definitions

3. Site Selection and Plant Environment

4. Factory Buildings and Workshops

5. Facilities and Equipment

6. Hygiene Management

7. Management of Food Raw Materials, Food Additives, and Food-Related Products

8. Food Safety Control in the Production Process

9. Inspection

10. Storage and Transportation of Food

11. Food Recall and Traceability Management

12. Personnel Training

13. Record and Document Management

Appendix A (Informative) Guidelines on the Principles and Application of HACCP
Appendix B (Informative) Guidelines on Microbiological Monitoring Procedures in Food Production