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On September 25, 2025, China's National Health Commission (NHC) and the State Administration for Market Regulation (SAMR) jointly released the GB 14881-2025 National Food Safety Standard General Hygienic Practice for Food Production, which will take effect on September 2, 2026.
Compared with GB 14881-2013, the new version introduces updates on parasite control, allergen management, HACCP principles and application, and microbiological monitoring, alongside revisions to key terms and definitions. These updates aim to strengthen preventive controls, enhance the identification and mitigation of food safety hazards, and promote the standardized implementation of risk-based management systems throughout the food production process.
Key Revisions
1. Terms & Definitions
The standard adds new terms and definitions for clean operation area, quasi-clean operation area, general operation area, water in contact with food, and water not in contact with food.
It also revises the definitions of contamination, pest control, food production personnel, contact surfaces, production sites, and work clothing, among others.
2. Parasite Control Requirements
Contamination by parasites such as ascaris, tapeworms, and toxoplasma gondii can compromise food quality and lead to foodborne illnesses, posing risks to consumer health. The revised standard specifies requirements for parasite control, stipulating that for foods with potential risks of parasitic contamination, appropriate control measures must be implemented to detect and eliminate parasites and their eggs.
3. Management of Allergenic Substances
The revised standard adds a new section on allergen management (Section 8.4) to strengthen the prevention of cross-contamination caused by allergenic substances. It requires food production and safety management personnel to receive training on allergen control, and encourages enterprises to establish allergen management systems.
Enterprises are expected to identify and record allergenic substances accurately based on assessments of product formulations, raw materials, and manufacturing processes. Co-production of allergen-free and allergen-containing products, or products containing different allergens, should be avoided. Where unavoidable, effective cleaning measures must be implemented. The standard also promotes management throughout product development, equipment design, labeling, storage, and transportation to minimize cross-contamination risks.
4. HACCP Principles & Application Guidance
The revised standard introduces requirements on the principles and application of Hazard Analysis and Critical Control Points (HACCP), an internationally recognized food safety management system. This addition emphasizes a preventive, risk-based, whole-process approach to food safety, moving beyond reliance on end-product testing.
Food manufacturers are expected to identify, assess, and control potential hazards throughout all stages of production, including raw material procurement, processing, storage, transportation, and product release. Key control points must be clearly defined, and appropriate control measures implemented. Enterprises should also establish standard operating procedures and maintain records to ensure that these measures are effective and verifiable.
Guidance is provided in Appendix A, which outlines the seven HACCP principles, twelve application steps, relevant terminology and definitions, training requirements, and the flexibility of HACCP application for different production scenarios. The appendix also includes the following materials to assist enterprises in systematically applying HACCP throughout the production process:
Table A.1 Hazard Analysis Worksheet
Figure A.1 Decision Tree for Determining Critical Control Points
Table A.2 Worksheet for Identifying Critical Control Points at Steps with Significant Hazards
5. Microbiological Monitoring Guidelines
The revised standard further updates the informative appendix on Microbiological Monitoring Procedures in Food Production to strengthen hygienic control and product safety. Environmental monitoring now covers non-food-contact surfaces within production areas, including walls, transport equipment, floor drains, hand sinks, cleaning tools, and soles of footwear.
The standard also clarifies the monitoring of raw materials, semi-finished products, and unpackaged finished products at critical steps and key points in the production process. In addition, it updates the recommended microorganisms to monitor, monitoring frequency, and other aspects of the microbiological monitoring program, providing enterprises with more detailed guidance to prevent microbial contamination throughout food production.
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