General Hygienic Regulation for Food Production - National Food Safety Standard
Standard Number: GB14881-2013
Publish date: 2013-05-24
Implement date: 2014-06-01
Issued by the National Health and Family Planning Commission of the People's Republic of China
Standard Status: currently valid
This is GB14881-2013, General Hygienic Regulation for Food Production, a national food safety standard of the People's Republic of China. It is issued by the National Health and Family Planning Commission of the People's Republic of China.
The English version of this standard is translated from the Chinese original GB14881-2013. In case of discrepancies in the translated version, the original Chinese standard GB14881-2013 (Chinese version) shall prevail. This translated version can provide reference for food production enterprises.
Standard Text of GB14881-2013
A. Standard Cover of GB14881-2013
B. Table of contents
C. Standard Preface of GB14881-2013
Foreword
This standard replaces "General Hygienic Regulation for Food Enterprises" (GB 14881-1994).
Compared with GB 14881-1994, the main changes in this standard are as follows:
-- Modify the name of the standard;
-- Modify the structure of the standard;
-- Add terms and definitions;
-- Emphasize the requirements of the food safety control in the whole process of food production such as material, processing, product storage and transportation and develop major measures to control biological, chemical and physical contamination;
-- Modify relevant content of production equipment and put forward requirements of the layout, material and design of the production equipment in the perspective of preventing biological, chemical and physical contamination;
-- Add the requirements related to purchasing, acceptance, transportation and storage of materials;
-- Add the specific requirements of product traceability and recall;
-- Add the management requirements of record and document;
-- Add Appendix A "Microbial Monitoring Procedure Guide of Food Processing".
D. Standard Content of GB14881-2013
National Food Safety Standard
General Hygienic Regulation for Food Production
1. Scope
This standard specifies basic requirements and management rules for locations, facilities and personnel of material purchasing, processing, packaging, storage and transportation in the process of food production.
This standard is applicable to production of various kinds of food; if it's necessary to develop a special hygienic regulation for a certain kind of food production, this standard shall be taken as a basis.
2. Terms and Definitions
2.1 Contamination
Process of biological, chemical and physical contamination factors transferred in the process of food production.
2.2 Insect pest
Adverse effect caused by creatures such as insect, bird or rodent including fly, cockroach, sparrow and rat.
2.3 Food processing personnel
Operation personnel directly contacting packaged or unpackaged food, food equipment and instrument and food contact surface.
2.4 Contact surface
Contactable surface of equipment, tools and instruments or human body.
2.5 Separation
Articles, facilities and areas are separated by leaving a certain space between one another instead of arranging physical blockage.
2.6 Partition
Articles, facilities and areas are separated by arranging physical blockage such as wall, hygienic barrier, shade or independent room.
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3. Site Selection and Plant Surroundings
3.1 Site selection
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4. Plant and Workshop
4.1 Design and layout
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4.2 Internal structure and materials of the building
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5. Facilities and Equipment
5.1 Facilities
5.1.1 Water supply facilities
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5.1.2 Drainage facilities
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5.1.4 Waste storage facilities
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Appendix A
Microbial Monitoring Procedure Guide of Food Processing
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Table A.1 Microbial Monitoring Example of Food Processing
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Note: Commonly used Chinese food standards include mandatory national standards (the code starts with "GB") and recommended national standards (the code starts with "GB/T")
If you need other Chinese standards related to food, please "Contact Us". We do our best to find and provide translation services.
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References Articles
1. Hazard Analysis and Critical Control Point (HACCP) System - General requirements for food processing plant
2. Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for Its Application
3. GB5749—2022 Standards for Drinking Water Quality
4. Determination of Multiple Elements in Food 1 - National Food Safety Standard
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Related Testing Equipment
1. Food Safety Testing and Inspection instruments Equipment: are used for inspection of pesticide residues, heavy metals.
2. Microbiology Testing Equipment and Instruments: include incubators, gadgets, and instruments, are one of the food safety testing equipment.
3. Laboratory Equipment and Instruments: include precision weighing equipment, evaporators, drying ovens and food testing instruments.
4. Food Production Monitors and Online Detectors: are capable of detecting and monitoring the quality of each product on the food production line, is important testing equipment.
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