Công văn 1179/BCT-KHCN năm 2022 hướng dẫn doanh nghiệp sản xuất thực phẩm thuộc trách nhiệm quản lý nhà nước về an toàn thực phẩm của Bộ Công Thương thực hiện đăng ký xuất khẩu vào Trung Quốc

BỘ CÔNG THƯƠNG
-------

CỘNG HÒA XÃ HỘI CHỦ NGHĨA VIỆT NAM
Độc lập - Tự do - Hạnh phúc
---------------

Số: 1179/BCT-KHCN
V/v hướng dẫn doanh nghiệp sản xuất thực phẩm thuộc trách nhiệm quản lý nhà nước về ATTP của Bộ Công Thương thực hiện đăng ký xuất khẩu vào Trung Quốc

Hà Nội, ngày 09 tháng 03 năm 2022

Kính gửi:

- Sở Công Thương các tỉnh/thành phố trực thuộc Trung ương;
- Ban Quản lý an toàn thực phẩm: Thành phố Hồ Chí Minh, Đà Nẵng, Bắc Ninh.

Nơi nhận:
- Như trên;
- Bộ trưởng (để báo cáo);
- TT. Nguyễn Sinh Nhật Tân (để báo cáo);
- Các đơn vị: XNK; AP;
- Lưu: VT, KHCN, _thangngm.

TL. BỘ TRƯỞNG
KT. VỤ TRƯỞNG VỤ KHOA HỌC VÀ CÔNG NGHỆ
PHÓ VỤ TRƯỞNG




Nguyễn Việt Tấn

BỘ CÔNG THƯƠNG
-------

CỘNG HÒA XÃ HỘI CHỦ NGHĨA VIỆT NAM
Độc lập - Tự do - Hạnh phúc
---------------

Số: 1179/BCT-KHCN
V/v hướng dẫn doanh nghiệp sản xuất thực phẩm thuộc trách nhiệm quản lý nhà nước về ATTP của Bộ Công Thương thực hiện đăng ký xuất khẩu vào Trung Quốc

Hà Nội, ngày 09 tháng 03 năm 2022

Kính gửi:

- Sở Công Thương các tỉnh/thành phố trực thuộc Trung ương;
- Ban Quản lý an toàn thực phẩm: Thành phố Hồ Chí Minh, Đà Nẵng, Bắc Ninh.

Nơi nhận:
- Như trên;
- Bộ trưởng (để báo cáo);
- TT. Nguyễn Sinh Nhật Tân (để báo cáo);
- Các đơn vị: XNK; AP;
- Lưu: VT, KHCN, _thangngm.

TL. BỘ TRƯỞNG
KT. VỤ TRƯỞNG VỤ KHOA HỌC VÀ CÔNG NGHỆ
PHÓ VỤ TRƯỞNG




Nguyễn Việt Tấn

TT

Tên sản phẩm /Name of product

Nguyên liệu/Input materials

Cách thức đóng gói và thông tin ghi trên bao bì/ Packing method and information on the package

Nguyên liệu (Material name)

Nguồn gốc xuất xứ (Origin)

Tên thiết bị/Name of equipment

Số lượng/ Quantity

Nước sản xuất/The origin

Tổng công suất/ Total capacity

Năm bắt đầu sử dụng/ Year started using

Tên hóa chất / Product name

Thành phần  chính/ Main ingredient

Nước sản xuất/The origin

Mục đích sử dụng/ Purpose of use

Nồng độ/ Concentration

Tên tiêu chuẩn/Name of standard

1. Tiêu chuẩn An toàn Thực phẩm Quốc gia Sản xuất Thực phẩm Quy tắc Vệ sinh Chung (GB14881-2013).

National Food Safety Standard Food Production General Hygiene Code (GB14881-2013)

Có/Yes □

Không/No □

2. Tiêu chuẩn Quốc gia của Cộng hòa Nhân dân Trung Hoa: Tiêu chuẩn Vệ sinh Nước uống (GB5749-2006).

National Standard of the People's Republic of China: Sanitation Standard for Drinking Water" (GB5749-2006).

Có/Yes □

Không/No □

Không cần/ NA □

3. Giới hạn tiêu chuẩn an toàn thực phẩm quốc gia của vi khuẩn gây bệnh trong thực phẩm (GB29921-2013) Bảng 1

National Food Safety Standard Limits of Pathogenic Bacteria in Foods (GB29921-2013) Table 1

Có/Yes □

Không/No □

4. Tiêu chuẩn An toàn Thực phẩm Quốc gia về Sử dụng Phụ gia Thực phẩm (GB2760-2014).

National Food Safety Standard for Use of Food Additives (GB2760-2014).

Có/Yes □

Không/No □

Không cần/ NA □

5. Giới hạn tiêu chuẩn an toàn thực phẩm quốc gia của độc tố nấm mốc trong thực phẩm (GB 2761-2017).

National Food Safety Standard Limits of Mycotoxins in Foods (GB 2761-2017).

Có/Yes □

Không/No □

6. Tiêu chuẩn An toàn Thực phẩm Quốc gia Giới hạn của Chất gây ô nhiễm trong Thực phẩm (GB2762-2017)

National Food Safety Standard Limits of Contaminants in Food (GB2762-2017)

Có/Yes □

Không/No □

7. Tiêu chuẩn An toàn Thực phẩm Quốc gia về Giới hạn Dư lượng Tối đa của Thuốc trừ sâu trong Thực phẩm (GB 2763-2021).

National Food Safety Standard for Maximum Residue Limits of Pesticides in Foods (GB 2763-2021).

Có/Yes □

Không/No □

8. Hệ thống phân tích mối nguy và điểm kiểm soát tới hạn (HACCP) Yêu cầu chung đối với doanh nghiệp sản xuất thực phẩm" (GB / T 27341-2009)

Hazard Analysis and Critical Control Points (HACCP) System General Requirements for Food Production Enterprises" (GB/T 27341-2009)

Có/Yes □

Không/No □

9. Tiêu chuẩn quy định cho từng nhóm thực phẩm/nông sản đăng ký xuất khẩu/ Standards specified for each group of food/agricultural products registered for export.

(Liệt kê/List)

........

Có/Yes □

Không/No □

Không có/ NA □

ĐẠI DIỆN CƠ SỞ/ REPRESENTATIVE OF FACILITIES
(Ký tên, đóng dấu/Signature and seal)

Items

Conditions and bases

Filling requirements and supporting materials

Key points for review

Conformity determination

Remarks

1. Enterprise Overview

1.1. Enterprise Overview

1. Articles 5, 6, 7, and 8 of the Provisions of the People's Republic of China on the Administration of Registration of Overseas Imported Food Production Enterprises (Decree No. 248 of the General Administration of Customs)

2. Relevant Inspection and Quarantine Protocol signed between the competent authority of the applicant country and the General Administration of Customs.

1.1.1 Fill out the: 1. form of basic information of overseas production enterprises of imported edible oils and oil seeds; and

1.1.2 An enterprise shall provide the production and operation information in the past 2 years (or information since the establishment of the enterprise in case of establishment for less than 2 years), including the production capacity, annual actual output (by variety), export volume (if any, by variety and country), etc.

1. Enterprises should truthfully fill in the information. The basic information should be consistent with that submitted by the competent authority of the exporting country and with the actual production and processing.

2. The edible oils and oil seeds to be exported to China shall conform to the product scope stipulated in relevant agreements, protocols, and memorandums on inspection and quarantine.

□ Conforming

□ Non-conforming

1.2 Management system

1. Articles 5, 6, 7, and 8 of the Provisions of the People's Republic of China on the Administration of Registration of Overseas Imported Food Production Enterprises (Decree No. 248 of the General Administration of Customs)

2. Relevant Inspection and Quarantine Protocol signed between the competent authority of the applicant country and the General Administration of Customs.

1.2 Enterprises shall provide management system documents in terms of phytosanitary prevention and control, food safety management, personnel management, chemical use, raw material acceptance, storage management, finished product export inspection, recall of unqualified products, traceability management, etc.

The enterprise shall establish and effectively implement management procedure documents covering but not limited to the phytosanitary prevention and control, food safety management, personnel management, use of chemicals, acceptance of raw materials, warehouse management, an inspection of the finished product for export purposes, recall of nonconforming products, and traceability management.

□ Conforming

□ Non-conforming

1.3 Management organization

1. Articles 5, 6, 7, and 8 of the Provisions of the People's Republic of China on the Administration of Registration of Overseas Imported Food Production Enterprises (Decree No. 248 of the General Administration of Customs)

2. Protocol on Inspection and Quarantine of Edible Grains Exported to China signed by the competent authority of the applicant country and the General Administration of Customs.

1.3 Provide the information on the personnel assigned by the enterprise management organization and the departments or posts related to phytosanitary and food safety management.

The enterprise shall set up a department or post responsible for the management of plant health and food safety, and shall have management personnel with the background of these professions.

□ Conforming

□ Non-conforming

2. Enterprise Location and Workshop Layout

2.1 Site Selection and Plant Environment

1. Articles 3.1 and 3.2 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

2. Article 3.2 in the National Food Safety Standard - Specification for Production Hygiene of Edible Vegetable Oil and Its Product (GB 8955)

2.1.1 Provide a plant plan, indicating the names of different operation areas.

2.1.2 The ground used for stacking and drying oil seeds shall not pollute food vegetable oil seeds, such as asphalt ground.

1. The plant layout meets the needs of production and processing.

2. There is no pollution source around the plant.

□ Conforming

□ Non-conforming

2.2 Workshop Layout

1. Article 4.1 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

2. Articles 4.2 and 4.3 in the National Food Safety Standard - Specification for Production Hygiene of Edible Vegetable Oil and Its Product (GB 8955)

2.2 Provide workshop plan. The edible oil filling area shall be separated from other operation areas to prevent cross contamination.

1. There shall be no factors that may cause contamination to products around the growing area of the enterprise

□ Conforming

□ Non-conforming

3. Facility and Equipment

3.1 Production and Processing Equipment

1. Article 5.2.1 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

2. Article 5.4 in the National Food Safety Standard - Specification for Production Hygiene of Edible Vegetable Oil and Its Product (GB 8955)

3.1 Provide a list of main production equipment and facilities and design production processing capacity.

1. The enterprise should be equipped with production and processing equipment suitable for the production and processing capacity.

□ Conforming

□ Non-conforming

□ NA

3.2 Storage Facility

Article 10 of National Food Safety Standards General Hygienic Regulation for Food Production (GB 14881)

2. Article 5.4, 5.5, 5.6, and 5.7 in the National Food Safety Standard - Specification for Production Hygiene of Edible Vegetable Oil and Its Product (GB 8955)

3.2 Provide information on storage tank, warehouse or goods yard.

1 Enterprises shall establish relatively independent and closed storage facilities suitable for production. The temperature, humidity, sanitation, and other conditions in the storage facilities shall be suitable for product storage.

□ Conforming

□ Non-conforming

□ NA

4. Water/Ice/Steam

4.1

Water/ice/steam for production and processing (if applicable)

1. National Food Safety Standard - Standard for Drinking Water Quality (GB 5749)

2. Article 5.2 in the National Food Safety Standard - Specification for Production Hygiene of Edible Vegetable Oil and Its Product (GB 8955)

3. Articles 5.1. of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

4.1.1 Provide the required materials for steam condensation used in edible oil processing in direct contact with the product. (If applicable)

The enterprise shall inspect the water quality of production water (if used) to ensure it meets safety requirements.

□ Conforming

□ Non-conforming

□ NA

5. Raw and Auxiliary Materials and Packaging Materials

5.1 Acceptance of Raw and Auxiliary Materials

1. Article 7 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

5.1 Provide the acceptance measures, acceptance criteria, acceptance records, and harm-elimination records of raw materials.

1. The enterprise shall carry out plant quarantine and plant safety inspection of raw materials, or take necessary harm-elimination measures before they are delivered to the factory.

□ Conforming

□ Non-conforming

5.2 Source of Raw Materials

1. Table 1 in the National Food Safety Standard - Limit of Pathogens in Food Products (GB 29921)

2. National Food Safety Standards - Standard for the Use of Food Additives (GB 2760)

3. National Food Safety Standard - Limit of Mycotoxins in Foods (GB 2761)

4. National Food Safety Standard - Limit of Contaminants in Foods (GB 2762)

5. National Food Safety Standard - Maximum Residue Limits for Pesticides in Food (GB 2763)

6. National Food Safety Standard - Vegetable Oil (GB 2716)

7. National Food Safety Standard - Edible Vegetable Oil Seeds (GB 19641)

8. Regulations on Administration of Agricultural Genetically Modified Organisms Safety

9. Measures for the Administration on the Inspection and Quarantine of the Genetically Modified Organism Entering and Exiting the Territory

5.2.1 Provide the evidentiary material for the compliance of raw materials.

5.2.2 Provide materials to demonstrate that the raw materials purchased for the enterprise's production shall come from any area without the reporting of quarantine pests under close supervision of the Chinese government, and raw material suppliers shall have the qualification required by the local regulations.

5.2.3 Raw material types are genetically modified or non- genetically modified. Provide relevant evidentiary materials.

1. The raw materials used shall meet the requirements stipulated in Chinese laws and regulations, national food safety standards, relevant agreements, protocols, and memorandums on inspection and quarantine, and other provisions.

2. Whether the enterprise has established raw material conformity assessment and implemented traceability management for the purchased raw materials in accordance with the requirements of the agreement.

□ Conforming

□ Non-conforming

5.3 Packaging Materials

1. Article 8.5 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

2. Article 7.4 in the Specification for Production Hygiene of Edible Vegetable Oil and Its Product (GB 8955)

5.3.1 Provide proof that the inner and outer packaging materials are suitable for product packaging.

5.3.2 Provide label styles for finished products to be exported to China. (If applicable)

1. Packaging materials do not affect food safety and product characteristics under specific storage and use conditions.

2. Packaging labels shall meet the requirements of bilateral inspection and quarantine agreements, memorandums, and protocols.

□ Conforming

□ Non-conforming

□ NA

6 Production and Processing Control

6.1 Operation of food safety and hygiene control system

1. Article 8 of National Food Safety Standards General Hygienic Regulation for Food Production (GB 14881)

2. Article 8.1 in the National Food Safety Standard - Specification for Production Hygiene of Edible Vegetable Oil and Its Product (GB 8955)

3. Hazard Analysis and Critical Control Point (HACCP) System - General Requirements for Food Processing Plant (GB/T 27341).

6.1.1 Provide the manufacturing process flow, indicate the critical control points (CCP) and the hazard control measures being taken.

6.1.2 If the HACCP system is adopted, provide hazard analysis worksheet and HACCP Schedule, CCP monitoring record, deviation correction record, and verification record sample sheet (if applicable).

1. The production and processing technology and flows and major relevant process parameters of the enterprise shall be scientific and standardized to ensure product safety. Moreover, special hazard control measures shall be taken, or critical control points (CCP) shall be set, for any and all processes crucial to controlling safety risk.

□ Conforming

□ Non-conforming

□ NA

6.2 Temperature Control

1. Article 7.3 in the National Food Safety Standard - Specification for Production Hygiene of Edible Vegetable Oil and Its Product (GB 8955)

6.2.1 Temperature and moisture records during storage

1. Silos and storage tanks storing bulk raw materials shall be placed by separate warehouses and tanks according to different varieties and different quality grades. The temperature and moisture shall be inspected and recorded for oil seeds during storage.

□ Conforming

□ Non-conforming

□ NA

6.3 Use of food additives and nutritional fortification substances (if applicable)

1. Article 7.3 of National Food Safety Standards General Hygienic Regulation for Food Production (GB 14881)

2. Article 7.2 in the National Food Safety Standard - Specification for Production Hygiene of Edible Vegetable Oil and Its Product (GB 8955)

3. National Food Safety Standards - Standard for the Use of Food Additives (GB 2760)

4. National Food Safety Standard for the Use of Nutritional Fortification Substances in Foods (GB 14880)

6.3 List of food additives and nutritional fortification substances used in production and processing (including designation, application, the volume of addition, etc.) (if applicable)

1. The food additives and nutritional fortification substances used in the production conform to China's regulations on the use of food additives.

□ Conforming

□ Non-conforming

□ NA

7.CIeaning and Sanitizing

7.1. Cleaning and Sanitizing

1. Article 8.2.1 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

7.1 Provide cleaning and disinfection equipment, washing and disinfectants adapted to production (provide lists) and provide use records and storage records.

1. Cleaning and disinfection measures should be able to eliminate cross contamination and meet hygiene requirements.

□ Conforming

□ Non-conforming

8 Safety risk control

8.1 Chemical Pollution Control

1. Article 8.3 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

2. Article 8.4 in the National Food Safety Standard - Specification for Production Hygiene of Edible Vegetable Oil and Its Product (GB 8955)

3. National Food Safety Standard - Limit of Contaminants in Foods (GB 2762)

4. National Food Safety Standard - Maximum Residue Limits for Pesticides in Food (GB 2763)

5. National Food Safety Standards - Standard for the Use of Food Additives (GB 2760)

6. National Food Safety Standard for the Use of Nutritional Fortification Substances in Foods (GB 14880)

7. National Food Safety Standard - Vegetable Oil (GB 2716)

8. National Food Safety Standard - Edible Vegetable Oil Seeds (GB 19641)

8.1.1 Provide food safety risk control measures and relevant monitoring records for heavy metals, pesticide residues, and food additives (if used) in the product.

8.1.2 Records of monitoring the key process parameters during the processing of edible oils and their products

1. Ensure compliance with the requirements of China and of the country of origin.

2. Monitoring of process parameters

□ Conforming

□ Non-conforming

□ NA

8.2 Physical contamination control

1. Article 8.4 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

2. Article 8.5 in the National Food Safety Standard - Specification for Production Hygiene of Edible Vegetable Oil and Its Product (GB 8955)

8.2 Provide control measures for foreign matter.

1. Screens, filters, metal detectors, etc. shall be equipped to control foreign matters, formulate operating specifications, and conduct monitoring effectively. The source of foreign matter found shall be analyzed in a timely manner and relevant control measures shall be taken.

□ Conforming

□ Non-conforming

8.3 Biocontamination control

1. National Food Safety Standard - Limit of Mycotoxins in Foods (GB 2761)

2. National Food Safety Standard - Limit of Pathogens in Food Products (GB 29921)

8.3 Provide the control measures for microbial risks in the product as well as the relevant monitoring records.

1. The product complies with the requirements of China and the country of origin.

□ Conforming

□ Non-conforming

□ NA

8.4 Disease- prone vector control

1. Article 6.4 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

2. Articles 6.2 and 7.3 in the National Food Safety Standard - Specification for Production Hygiene of Edible Vegetable Oil and Its Product (GB 8955)

8.4.1 Vector control measures against mosquitoes, mice, and other vectors established by enterprises throughout all production processes

8.4.2 Photos of the installed protective facilities such as screens, rat guards, air curtains, etc. in the closed production and storage places such as filling workshops and warehouses

8.4.3 Pest inspection records of oil seeds during storage, and corresponding treatment measures taken for mildew and worm-eaten found

1. Insect and rat pests such as mosquitoes and flies shall be avoided to affect production safety and health.

2. Pest records of the oil seeds during storage

□ Conforming

□ Non-conforming

8.5 Waste Management

1. Article 6.5 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

8.5 Provide waste management system and relevant disposal records.

1. Edible product containers and waste storage containers in the workshop shall be clearly marked and distinguished.

2. Waste should be stored separately and disposed of in time to avoid pollution to production.

□ Conforming

□ Non-conforming

□ NA

9. Product Traceability

9.1 Traceability and Recall

1. Article 11 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

9.1. Describe the product traceability procedure in a brief manner and take the batch number of a batch of finished products as an example to illustrate how to trace raw materials from finished products.

1. Traceability procedures should be established to realize the two- way traceability of the whole chain from raw materials, production, and processing processes to finished products.

□ Conforming

□ Non-conforming

9.2 Warehouse - in and out management

1. Article 11 and 14.1 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

9.2 Provide product warehouse-in and warehouse-out management.

1 Products shall be inspected before entering the warehouse, and the records of incoming inspection, storage, and delivery shall be well maintained and kept for at least 2 years.

□ Conforming

□ Non-conforming

10. Personnel Management and Training

10.1 Personnel Health and Hygiene Management

1. Article 6.3 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

10.1 Provide pre-employment health management and medical examination requirements for employees.

1. Employees should have a medical examination and prove that they are suitable for working in food processing enterprises before employment.

2. Employees shall have regular physical examinations and keep records.

□ Conforming

□ Non-conforming

10.2 Personnel Training

1. Article 12 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

10.2 Provide annual training plans, contents, assessments and records for employees.

1. The training shall cover relevant inspection and quarantine memorandums, agreements and protocols, Chinese regulations and standards, etc.

□ Conforming

□ Non-conforming

10.3 Requirements for management personnel

1. Article 13.3 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

10.3 Provide the training records of management personnel on the relevant provisions of the laws and regulations on phytosanitary and food safety of the country/region where the exported products are located and of China and conduct on-site sampling inspection and Q&A when necessary.

1. The business competence of the production and management personnel of the enterprise shall be adapted to the post requirements, familiar with the relevant provisions of phytosanitary and food safety laws and regulations in the country/region where it is located and China, and the requirements of the protocol and the Specification concluded by the two sides.

2. Have qualifications and capabilities suitable for their work.

□ Conforming

□ Non-conforming

11. Self-inspection and Self-control

11 Product inspection

1. Article 9 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

2. Article 9 in the National Food Safety Standard - Specification for Production Hygiene of Edible Vegetable Oil and Its Product (GB 8955)

3. National Food Safety Standard - Vegetable Oil (GB 2716)

4. National Food Safety Standard - Edible Oil Products (GB 15196)

5. National Food Safety Standard - Edible Vegetable Oil Seeds (GB 19641)

6. National Food Safety Standards - Standard for the Use of Food Additives (GB 2760)

7. National Food Safety Standard for the Use of Nutritional Fortification Substances in Foods (GB 14880)

8. National Food Safety Standard - Limit of Mycotoxins in Foods (GB 2761)

9. National Food Safety Standard - Limit of Contaminants in Foods (GB 2762)

10. National Food Safety Standard - Maximum Residue Limits for Pesticides in Food (GB 2763)

11. National Food Safety Standard - General Rules of Pre-packaged Food Labels (GB7718)

12. National Food Safety Standard - General Rules for Nutrition Labeling of Prepackaged Foods (GB 28050)

13. National Food Safety Standard - Limited Concentrations of Radioactive Materials in Foods (GB 14882)

11.1 Provide the items, indicators, inspection and quarantine methods, and frequency of plant quarantine and food safety inspection.

11.2 If the enterprise has its own laboratory, please submit the laboratory capability and qualification certificates; if the enterprise entrusts a third-party laboratory, please provide the qualification certificates of the entrusted laboratory.

11.3 Inspection and testing records

1. The enterprise shall carry out plant quarantine, food safety, and other tests on the products, ensuring that the results of tests meet the requirements of China. The test records shall be kept for no less than 2 years.

2. The enterprise shall be capable of inspecting and testing the phytosanitary and food safety or may entrust a qualified institution with such inspection and testing.

□ Conforming

□ Non-conforming

12 Pest Control

12.1 Prevention and control of quarantine pests of concern to China

Bilateral inspection and quarantine memorandum, agreement, and protocol

12.1 Provide the list of quarantine pests of concern to China and the monitoring system and records.

1. The enterprise shall take effective measures during production and storage to prevent products from being infected by harmful organisms, monitor the quarantine pests of concern to China, and keep the monitoring records for at least 2 years.

□ Conforming

□ Non-conforming

□ NA

12.2 Identification of Pests

Bilateral inspection and quarantine memorandum, agreement, and protocol

12.2 Provide the records of pests found during production and storage as well as the records of identification made by itself or entrusted professional institutions.

1. The enterprise shall be capable of identifying pests found during the processing of production and storage or entrust a professional organization with the identification, and establish work records, which shall be kept for no less than 2 years.

□ Conforming

□ Non-conforming

□ NA

12.3 Pest control

Bilateral inspection and quarantine memorandum, agreement, and protocol

12.3 Provide the records of implementation of pest control measures in production and storage areas.

1. The enterprise shall implement pest control measures in production and storage areas on a regular basis or when necessary. Relevant control measures shall be documented, and the records shall be kept for at least 2 years.

□ Conforming

□ Non-conforming

□ NA

12.4 Fumigation treatment (if necessary)

Bilateral inspection and quarantine memorandum, agreement, and protocol

12.4 Provide the fumigation treatment method as well as the qualification of the fumigation institution and personnel.

1. Fumigation treatment method shall meet the requirements of China, and the institution and personnel conducting fumigation shall have relevant qualifications or conditions.

□ Conforming

□ Non-conforming

□ NA

13. Statement

13.1 Declaration by Enterprise

1. Articles 8 and 9 of the Provisions of the People's Republic of China on the Administration of Registration of Overseas Imported Food Production Enterprises (Decree No. 248 of the General Administration of Customs)

1. Signature of legal person and company seal

□ Conforming

□ Non-conforming

13.2 Confirmation by Competent Authority

1. Articles 8 and 9 of the Provisions of the People's Republic of China on the Administration of Registration of Overseas Imported Food Production Enterprises (Decree No. 248 of the General Administration of Customs)

1.Signature of principal and seal of competent authority

□ Conforming

□ Non-conforming

Items

Conditions and bases

Filling requirements and supporting materials

Key points for review

Conformity determination

Remarks

1. Enterprise Overview

1.1. Enterprise Overview

1. Articles 5, 6, 7, and 8 of the Provisions of the People's Republic of China on the Administration of Registration of Overseas Imported Food Production Enterprises (Decree No. 248 of the General Administration of Customs)

2. Protocol on Inspection and Quarantine of Stuffed pastry products Exported to China signed by the competent authority of the applicant country and the General Administration of Customs.

1.1.1 Fill out the: 1. form of basic information of overseas production enterprises of imported Stuffed pastry products.

1.1.2 An enterprise shall provide the production and operation information in the past 2 years (or information since the establishment of the enterprise in case of establishment for less than 2 years), including the production capacity, annual actual output (by variety), export volume (if any, by variety and country), etc.

1. Enterprises should truthfully fill in the information. The basic information should be consistent with that submitted by the competent authority of the exporting country and with the actual production and processing.

2. Stuffed pastry products to be exported to China shall conform to the product scope stipulated in relevant agreements, protocols, and memorandums on inspection and quarantine of Stuffed pastry products to be exported to China.

□ Conforming

□ Non-conforming

1.2 Management system

1. Articles 5, 6, 7, and 8 of the Provisions of the People's Republic of China on the Administration of Registration of Overseas Imported Food Production Enterprises (Decree No. 248 of the General Administration of Customs)

1.2 Enterprises shall provide management system documents in terms of phytosanitary prevention and control, food safety management, personnel management, chemical use, raw material acceptance, storage management, finished product export inspection, recall of unqualified products, traceability management, etc.

The enterprise shall establish and effectively implement management procedure documents covering but not limited to the phytosanitary prevention and control, food safety management, personnel management, use of chemicals, acceptance of raw materials, warehouse management, an inspection of the finished product for export purposes, recall of nonconforming products, and traceability management.

□ Conforming

□ Non-conforming

1.3 Management organization

1. Articles 5, 6, 7, and 8 of the Provisions of the People's Republic of China on the Administration of Registration of Overseas Imported Food Production Enterprises (Decree No. 248 of the General Administration of Customs)

2. Protocol on Inspection and Quarantine of Stuffed pastry products Exported to China signed by the competent authority of the applicant country and the General Administration of Customs.

1.3 Provide the information on the personnel assigned by the enterprise management organization and the departments or posts related to phytosanitary and food safety management.

The enterprise shall set up a department or post responsible for the management of plant health and food safety, and shall have management personnel with the background of these professions.

□ Conforming

□ Non-conforming

2. Enterprise Location and Workshop Layout

2.1 Site Selection and Plant Environment

1. Articles 3.1 and 3.2 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

2. Article 4.2 in the National Food Safety Standard - Quick-frozen Food Made of Wheat Flour and Rice (GB 19295)

2.1.1 Provide a plant plan, indicating the names of different operation areas.

2.1.2 Provide pictures of the environment of the area where the plant is located, indicating the ambient information (urban, suburban, industrial, agricultural, and residential areas).

1. The plant layout meets the needs of production and processing.

2. There is no pollution source around the plant.

□ Conforming

□ Non-conforming

2.2 Workshop Layout

1. Article 4.1 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

2.2 Provide a workshop plan, indicating people flow, material flow, water flow, processing flow, and different cleaning areas.

1. The workshop shall be adapted to the production capacity and the arrangement of the equipment in terms of its area and height, conform to the technological process and safety and hygiene requirements of the processed products, and prevent cross contamination.

2. Openable doors and windows in the workshop and access to the outside shall be provided with facilities for preventing insects, rats, birds, and bats.

□ Conforming

□ Non-conforming

3. Facility and Equipment

3.1 Production and Processing Equipment

1. Article 5.2.1 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

3.1 Provide a list of main equipment and facilities and design processing capacity.

1. The enterprise should be equipped with production and processing equipment suitable for the production capacity.

□ Conforming

□ Non-conforming

3.2 Storage Facility

1. Article 10 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

3.2 Please describe the temperature control requirements and monitoring methods if there is a cold storage. (If applicable)

1. Storage facilities shall meet the basic requirements for product storage as well as the requirements for preventing insects, temperature control, and humidity control.

□ Conforming

□ Non-conforming

4. Water/Ice/Steam

4.1 Water/ice/steam for production and processing (if applicable)

1. National Food Safety Standard - Standard for Drinking Water Quality (GB 5749)

2. Articles 5.1.1 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

4.1.1 Provide photos of self-provided water sources or secondary water supply facilities and explain whether there are food protection measures such as assigning specific persons for management and locking, (if applicable)

4.1.2 Provide a monitoring plan for water used in production and processing and ice/steam (where applicable) in direct contact with food, including bacteriological inspection items, methods, frequency, records, inspection results.

4.1.3 Provide boiler additives used in the production of steam in direct contact with food and explain whether they meet the requirements of food production and processing.

1. The production water monitoring plan shall cover all water outlets in the plant.

2. Whether the projects and methods conform to the requirements of the National Food Safety Standards for Drinking Water Quality (GB 5749)

3. Hygiene control procedures shall be formulated and implemented for the secondary water supply facilities, and appropriate food protection measures shall be in place.

4. Boiler additives used in the production of steam in direct contact with food shall meet the requirements of food production and processing.

□ Conforming

□ Non-conforming

□ NA

5. Raw and Auxiliary Materials and Packaging Materials

5.1 Acceptance and control of raw materials and excipients

1. Article 7 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

2. Article 3.1 in the National Food Safety Standard - Quick-frozen Food Made of Wheat Flour and Rice (GB 19295)

5.1 Provide acceptance measures for raw materials and additives, including acceptance standards and methods.

1. Acceptance standards for raw materials and additives, and their compliance with the requirements of Chinese laws and standards.

2. Before the raw materials are allowed to enter, the enterprise shall check the plant quarantine and plant safety of the raw materials, or take necessary pest control measures to ensure that the raw materials meet the requirements of work safety, and establish the records of acceptance and pest control, which shall be kept for no less than 2 years.

□ Conforming

□ Non-conforming

5.2 Source of Raw Materials

1. National Food Safety Standard - Limit of Pathogens in Food Products (GB 29921)

2. National Food Safety Standards - Standard for the Use of Food Additives (GB 2760)

3. National Food Safety Standard - Limit of Mycotoxins in Foods (GB 2761)

4. National Food Safety Standard - Limit of Contaminants in Foods (GB 2762)

5. National Food Safety Standard - Maximum Residue Limits for Pesticides in Food (GB 2763)

6. National Food Safety Standard - Grains (GB 2715)

5.2.1 Provide the test report on the latest product conforming to China's national food safety standards. (If applicable)

5.2.2 Provide materials to demonstrate that the raw materials purchased for the enterprise's production shall come from any area without the reporting of quarantine pests under close supervision of the Chinese government, and raw material suppliers shall have the qualification required by the local regulations.

1. The raw materials used shall meet the requirements stipulated in Chinese laws and regulations, national food safety standards, relevant agreements, protocols, and memorandums on inspection and quarantine, and other provisions of Stuffed pastry products exported to China.

2. Whether the enterprise has established raw material conformity assessment and implemented traceability management for the purchased raw materials in accordance with the requirements of the agreement.

□ Conforming

□ Non-conforming

5.3 Food additives (if applicable)

1. Article 7.3 of National Food Safety Standards General Hygienic Regulation for Food Production (GB 14881)

2. National Food Safety Standards - Standard for the Use of Food Additives (GB 2760)

5.3 List of food additives used in production and processing (including the name, purpose and added amount, etc.).

1. The food additives used in the production conform to China's regulations on the use of food additives.

□ Conforming

□ Non-conforming

□ NA

5.4 Packaging Materials

1. Article 8.5 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

2. Article 4.1 in the National Food Safety Standard - Quick-frozen Food Made of Wheat Flour and Rice (GB 19295)

3. Relevant bilateral inspection and quarantine agreements, memorandums and protocols

5.4.1 Provide proof that the inner and outer packaging materials are suitable for product packaging.

5.4.2 Provide label styles for finished products to be exported to China.

1. Packaging materials do not affect food safety and product characteristics under specific storage and use conditions.

2. Packaging labels shall meet the requirements of bilateral inspection and quarantine agreements, memorandums, and protocols.

□ Conforming

□ Non-conforming

6 Production and Processing Control

6.1 Establishment and Operation of HACCP System

1. National Food Safety Standards General Hygienic Regulation for Food Production (GB 14881)

2. Hazard Analysis and Critical Control Point (HACCP) System - General Requirements for Food Processing Plant (GB/T 27341).

6.1.1 Provide the production and processing flow chart, hazard analysis worksheet, and HACCP schedule of all products to be exported to China.

6.1.2 Provide sample tables of CCP monitoring records, correction records, and verification records.

1. Biological, physical and chemical hazards should be analyzed and effectively controlled in the HACCP program.

2. The production process flow should be reasonable to avoid cross contamination.

3. The setting of CCPs should be scientific and feasible, and corrective and verification measures should be appropriate.

□ Conforming

□ Non-conforming

□ NA

6.2 Mycotoxins control

1. National Food Safety Standard - Limit of Mycotoxins in Foods (GB 2761)

2. Article 4.2 in the National Food Safety Standard - Quick-frozen Food Made of Wheat Flour and Rice (GB 19295)

6.2 Provide the sampling inspection report that the mycotoxins in the products produced, processed, and stored meet the national food safety standards of China.

1. Whether the control system of mycotoxins in the products after production and processing and of the stored products is reasonable in the processing plant.

2. The test results shall conform to China's national food safety standards.

□ Conforming

□ Non-conforming

□ NA

6.3 Use of food additives and nutritional fortification substances (if applicable)

1. Article 7.3 of National Food Safety Standards General Hygienic Regulation for Food Production (GB 14881)

2. National Food Safety Standards - Standard for the Use of Food Additives (GB 2760)

3. National Food Safety Standard for the Use of Nutritional Fortification Substances in Foods (GB 14880)

6.3 Provide the manufacturing process, product monitoring plan, and monitoring results.

1. The test results shall conform to China's national food safety standards.

□ Conforming

□ Non-conforming

□ NA

7. Cleaning and Disinfection

7.1 Cleaning and Disinfection

1. Article 8.2.1 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

7.1 Provide cleaning and disinfection measures, including cleaning and disinfection methods and frequency, and verification of cleaning and disinfection effects.

1. Cleaning and disinfection measures should be able to eliminate cross contamination and meet hygiene requirements.

□ Conforming

□ Non-conforming

8. Control of Chemicals, Waste and Damage by Insects and Rats

8.1 Control of Chemicals

1. Article 8.3 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

8.1 Briefly describe the chemical use and storage requirements.

1. The chemical management system is reasonable and can effectively prevent the chemicals used from contaminating the products.

□ Conforming

□ Non-conforming

□ NA

8.2 Management of physical contamination

1. Article 8.4 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

2. Article 3.5 in the National Food Safety Standard - Quick-frozen Food Made of Wheat Flour and Rice (GB 19295)

8.2 Provide the management system to prevent physical contamination and relevant treatment records.

1. A management system for preventing foreign matter contamination shall be established to analyze possible pollution sources and pollution routes and corresponding control plans and control procedures shall be developed.

2. Measures such as equipment maintenance, hygiene management, on-site management, migrant management, and processing supervision shall be taken to the greatest extent to reduce the risk of food contamination by foreign matters such as glass, metal, and plastic.

3. Effective measures such as setting screens, collectors, magnets, and metal detectors shall be taken to reduce the risk of food contamination by metals or other foreign matters.

□ Conforming

□ Non-conforming

8.3 Control of Damage by Insects and Rats

1. Article 6.4 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

8.3 Provide control methods and layout plans for damage by insects. If the control is undertaken by a third party, provide the qualification of the third party.

1. Insect and rat pests such as mosquitoes and flies shall be avoided to affect production safety and health.

□ Conforming

□ Non-conforming

8.4 Waste Management

1. Article 6.5 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

8.4 Provide waste management system and relevant disposal records.

1. Edible product containers and waste storage containers in the workshop shall be clearly marked and distinguished.

2. Waste should be stored separately and disposed of in time to avoid pollution to production.

□ Conforming

□ Non-conforming

9. Product Traceability

9.1 Traceability and Recall

1. Article 11 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

9.1. Describe the product traceability procedure in a brief manner and take the batch number of a batch of finished products as an example to illustrate how to trace raw materials from finished products.

1. Traceability procedures should be established to realize the two- way traceability of the whole chain from raw materials, production, and processing processes to finished products.

□ Conforming

□ Non-conforming

9.2 Warehouse - in and out management

1. Article 11 and 14.1 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

9.2 Provide product warehouse-in and warehouse-out management.

1 Products shall be inspected before entering the warehouse, and the records of incoming inspection, storage, and delivery shall be well maintained and kept for at least 2 years.

□ Conforming

□ Non-conforming

10. Personnel Management and Training

10.1 Personnel Health and Hygiene Management

1. Article 6.3 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

10.1 Provide pre-employment health management and medical examination requirements for employees.

1. Employees should have a medical examination and prove that they are suitable for working in food processing enterprises before employment.

2. Employees shall have regular physical examinations and keep records.

□ Conforming

□ Non-conforming

10.2 Personnel Training

1. Article 12 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

10.2 Provide annual training plans, contents, assessments and records for employees.

1. The training shall cover the memorandum, agreement, and protocol, Chinese regulations, and standards of inspection and quarantine of Stuffed pastry products exported to China.

□ Conforming

□ Non-conforming

10.3 Requirements for management personnel

1. Article 13.3 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

10.3 Provide the training records of management personnel on the relevant provisions of the laws and regulations on phytosanitary and food safety of the country/region where the exported products are located and of China and conduct on-site sampling inspection and Q&A when necessary.

1. The business competence of the production and management personnel of the enterprise shall be adapted to the post requirements, familiar with the relevant provisions of phytosanitary and food safety laws and regulations in the country/region where it is located and China, and the requirements of the protocol and the Specification for the Stuffed pastry products concluded by the two sides.

2. Have qualifications and capabilities suitable for their work.

□ Conforming

□ Non-conforming

11. Self-inspection and Self-control

11. Finished Product Inspection

1. Article 9 of National Food Safely Standards - General Hygienic Regulation for Food Production (GB 14881)

2. National Food Safety Standard - Quick-frozen Food Made of Wheat Flour and Rice (GB 19295)

3. National Food Safety Standards - Standard for the Use of Food Additives (GB 2760)

4. National Food Safety Standard - Limit of Mycotoxins in Foods (GB 2761)

5. National Food Safety Standard - Limit of Contaminants in Foods (GB 2762)

6. National Food Safety Standard - Maximum Residue Limits for Pesticides in Food (GB 2763)

11.1 Provide items, indicators, methods and frequency of finished product inspection.

11.2 If the enterprise has its own laboratory, please submit the laboratory capability and qualification certificates; if the enterprise entrusts a third-party laboratory, please provide the qualification certificates of the entrusted laboratory.

1. The enterprise shall carry out plant quarantine, food safety, and other tests on the products, ensuring that the results of tests meet the requirements of China. The test records shall be kept for no less than 2 years.

2. The enterprise shall be capable of inspecting and testing the phytosanitary and food safety or may entrust a qualified institution with such inspection and testing.

□ Conforming

□ Non-conforming

12 Pest Control

12.1 Prevention and control of quarantine pests of concern to China

12.1 Provide the list of quarantine pests of concern to China and the monitoring system and records.

1. The enterprise shall take effective measures during production and storage to prevent products from being infected by harmful organisms, monitor the quarantine pests of concern to China, and keep the monitoring records for at least 2 years.

□ Conforming

□ Non-conforming

□ NA

12.2 Identification of Pests

12.2 Provide the records of pests found during production and storage as well as the records of identification made by entrusted professional institutions.

1. The enterprise shall be capable of identifying pests found during the processing of production and storage or entrust a professional organization with the identification, and establish work records, which shall be kept for no less than 2 years.

□ Conforming

□ Non-conforming

□ NA

12.3 Pest control

12.3 Provide the records of implementation of pest control measures in production and storage areas.

1. The enterprise shall implement pest control measures in production and storage areas on a regular basis or when necessary. Relevant control measures shall be documented, and the records shall be kept for at least 2 years.

□ Conforming

□ Non-conforming

□ NA

12.4 Fumigation treatment (if necessary)

12.4 Provide the fumigation treatment method as well as the qualification of the fumigation institution and personnel.

1. Fumigation treatment method shall meet the requirements of China, and the institution and personnel conducting fumigation shall have relevant qualifications or conditions.

□ Conforming

□ Non-conforming

□ NA

13. Statement

13.1 Declaration by Enterprise

1. Articles 8 and 9 of the Provisions of the People's Republic of China on the Administration of Registration of Overseas Imported Food Production Enterprises (Decree No. 248 of the General Administration of Customs)

1. Signature of legal person and company seal

□ Conforming

□ Non-conforming

13.2 Confirmation by Competent Authority

1. Articles 8 and 9 of the Provisions of the People's Republic of China on the Administration of Registration of Overseas Imported Food Production Enterprises (Decree No. 248 of the General Administration of Customs)

1 .Signature of principal and seal of competent authority

□ Conforming

□ Non-conforming

Items

Conditions and bases

Filling requirements and supporting materials

Key points for review

Conformity determination

Remarks

1. Enterprise Overview

1.1. Enterprise Overview

1. Articles 5, 6, 7, and 8 of the Provisions of the People's Republic of China on the Administration of Registration of Overseas Imported Food Production Enterprises (Decree No. 248 of the General Administration of Customs)

2. Protocol on Inspection and Quarantine of Grain milling industrial products and Malt to Be Exported to China signed by the competent authority of the applicant state and the General Administration of Customs.

1.1.1 Fill out the: 1. form of basic information of overseas production enterprises of imported Grain milling industrial products and Malt.

1.1.2 An enterprise shall provide the production and operation information in the past 2 years (or information since the establishment of the enterprise in case of establishment for less than 2 years), including the production capacity, annual actual output (by variety), export volume (if any, by variety and country), etc.

1. Enterprises should truthfully fill in the information. The basic information should be consistent with that submitted by the competent authority of the exporting country and with the actual production and processing.

2. The Grain milling industrial products and Malt to be exported to China shall conform to the product scope stipulated in relevant agreements, protocols, and memorandums on inspection and quarantine of Grain milling industrial products and Malt to be exported to China.

□ Conforming

□ Non-conforming

1.2 Management system

1. Articles 5, 6, 7, and 8 of the Provisions of the People's Republic of China on the Administration of Registration of Overseas Imported Food Production Enterprises (Decree No. 248 of the General Administration of Customs)

2. Protocol on Inspection and Quarantine of Grain milling industrial products and Malt to Be Exported to China signed by the competent authority of the applicant state and the General Administration of Customs.

1.2 Enterprises shall provide management system documents in terms of phytosanitary prevention and control, food safety management, personnel management, chemical use, raw material acceptance, storage management, finished product export inspection, recall of unqualified products, traceability management, etc.

The enterprise shall establish and effectively implement management procedure documents covering but not limited to the phytosanitary prevention and control, food safety management, personnel management, use of chemicals, acceptance of raw materials, warehouse management, an inspection of the finished product for export purposes, recall of nonconforming products, and traceability management.

□ Conforming

□ Non-conforming

1.3 Management organization

1. Articles 5, 6, 7, and 8 of the Provisions of the People's Republic of China on the Administration of Registration of Overseas Imported Food Production Enterprises (Decree No. 248 of the General Administration of Customs)

2. Protocol on Inspection and Quarantine of Grain milling industrial products and Malt to Be Exported to China signed by the competent authority of the applicant state and the General Administration of Customs.

1.3 Provide the information on the personnel assigned by the enterprise management organization and the departments or posts related to phytosanitary and food safety management.

The enterprise shall set up a department or post responsible for the management of plant health and food safety, and shall have management personnel with the background of these professions.

□ Conforming

□ Non-conforming

2. Enterprise Location and Workshop Layout

2.1 Site Selection and Plant Environment

1. Articles 3.1 and 3.2 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

2.1.1 Provide a plant plan, indicating the names of different operation areas.

2.1.2 Provide pictures of the environment of the area where the plant is located, indicating the ambient information (urban, suburban, industrial, agricultural, and residential areas).

1. The plant layout meets the needs of production and processing.

2. There is no pollution source around the plant.

□ Conforming

□ Non-conforming

2.2 Workshop Layout

1. Article 4.1 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

2.2 Provide a workshop plan, indicating people flow, material flow, water flow, processing flow, and different cleaning areas.

1. The workshop shall be adapted to the production capacity and the arrangement of the equipment in terms of its area and height, conform to the technological process and safety and hygiene requirements of the processed products, and prevent cross contamination.

2. Openable doors and windows in the workshop and access to the outside shall be provided with facilities for preventing insects, rats, birds, and bats.

□ Conforming

□ Non-conforming

3. Facility and Equipment

3.1 Production and Processing Equipment

1. Article 5.2.1 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

3.1 Provide a list of main equipment and facilities and design processing capacity.

1. The enterprise should be equipped with production and processing equipment suitable for the production capacity.

□ Conforming

□ Non-conforming

3.2 Storage Facility

1. Article 10 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

3.2 Please describe the temperature control requirements and monitoring methods if there is a cold storage. (If applicable)

1. Storage facilities shall meet the basic requirements for product storage as well as the requirements for preventing insects, temperature control, and humidity control.

□ Conforming

□ Non-conforming

4. Water/Ice/Steam

4.1 Water/ice/steam for production and processing (if applicable)

1. National Food Safety Standard - Standard for Drinking Water Quality (GB 5749)

2. Articles 5.1.1 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

4.1.1 The enterprise shall ensure that the water quality complies with the requirements for production and processing, and shall provide the test report of water for production and processing as required.

4.1.2 Water for food processing and other water not in contact with food (such as indirect condensate, sewage, or wastewater) shall be conveyed in completely separated pipelines to avoid cross contamination.

The enterprise shall inspect the water quality of production water (if used) to ensure it meets safety requirements.

□ Conforming

□ Non-conforming

□ NA

5. Raw and Auxiliary Materials and Packaging Materials

5.1 Acceptance and control of raw materials and excipients

1. Article 7 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

5.1 Provide acceptance measures for raw materials and additives, including acceptance standards and methods.

1. Acceptance standards for raw materials and additives, and their compliance with the requirements of Chinese laws and standards.

2. Before the raw materials are allowed to enter, the enterprise shall check the plant quarantine and plant safety of the raw materials, or take necessary pest control measures to ensure that the raw materials meet the requirements of work safety, and establish the records of acceptance and pest control, which shall be kept for no less than 2 years.

□ Conforming

□ Non-conforming

5.2 Source of Raw Materials

1. National Food Safety Standard - Limit of Pathogens in Food Products (GB 29921)

2. National Food Safety Standards - Standard for the Use of Food Additives (GB 2760)

3. National Food Safety Standard - Limit of Mycotoxins in Foods (GB 2761)

4. National Food Safety Standard - Limit of Contaminants in Foods (GB 2762)

5. National Food Safety Standard - Maximum Residue Limits for Pesticides in Food (GB 2763)

5.2.1 Provide the test report on the latest product conforming to China's national food safety standards. (If applicable)

5.2.2 Provide materials to demonstrate that the raw materials purchased for the enterprise's production shall come from any area without the reporting of quarantine pests under close supervision of the Chinese government, and raw material suppliers shall have the qualification required by the local regulations.

1. The raw materials used shall meet the requirements stipulated in Chinese laws and regulations, national food safety standards, relevant agreements, protocols, and memorandums on inspection and quarantine, and other provisions of the grain milling industrial products and malt production.

2. Whether the enterprise has established raw material conformity assessment and implemented traceability management for the purchased raw materials in accordance with the requirements of the agreement.

□ Conforming

□ Non-conforming

5.3 Food additives (if applicable)

1. Article 7.3 of National Food Safety Standards General Hygienic Regulation for Food Production (GB 14881)

2. National Food Safety Standards - Standard for the Use of Food Additives (GB 2760)

5.3 List of food additives used in production and processing (including the name, purpose and added amount, etc.).

1. The food additives used in the production conform to China's regulations on the use of food additives.

□ Conforming

□ Non-conforming

□ NA

5.4 Packaging Materials

1. Article 8.5 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

2. Relevant bilateral inspection and quarantine agreements, memorandums and protocols

5.4.1 Provide proof that the inner and outer packaging materials are suitable for product packaging.

5.4.2 Provide label styles for finished products to be exported to China.

1. Packaging materials do not affect food safety and product characteristics under specific storage and use conditions.

2. Packaging labels shall meet the requirements of bilateral inspection and quarantine agreements, memorandums, and protocols.

□ Conforming

□ Non-conforming

6 Production and Processing Control

6.1 Operation of food safety and hygiene control system

1. Article 8 of National Food Safety Standards General Hygienic Regulation for Food Production (GB 14881)

2. Hazard Analysis and Critical Control Point (HACCP) System - General Requirements for Food Processing Plant (GB/T 27341).

6.1.1 Provide the manufacturing process flow, indicate the critical control points (CCP) and the hazard control measures being taken.

6.1.2 If the HACCP system is adopted, provide hazard analysis worksheet and HACCP Schedule, CCP monitoring record, deviation correction record, and verification record sample sheet (if applicable).

1. The production and processing technology and flows and major relevant process parameters of the enterprise shall be scientific and standardized to ensure product safety. Moreover, special hazard control measures shall be taken, or critical control points (CCP) shall be set, for any and all processes crucial to controlling safety risk.

□ Conforming

□ Non-conforming

6.2 Mycotoxins control

1. National Food Safety Standard - Limit of Mycotoxins in Foods (GB 2761)

6.2 Provide the sampling inspection report that the mycotoxins in the products produced, processed, and stored meet the national food safety standards of China.

1. Whether the control system of mycotoxins in the products after production and processing and of the stored products is reasonable in the processing plant.

2. The test results shall conform to China's national food safety standards.

□ Conforming

□ Non-conforming

6.3 Use of food additives and nutritional fortification substances (if applicable)

1. Article 7.3 of National Food Safety Standards General Hygienic Regulation for Food Production (GB 14881)

2. National Food Safety Standards - Standard for the Use of Food Additives (GB 2760)

3. National Food Safety Standard for the Use of Nutritional Fortification Substances in Foods (GB 14880)

6.3 List of food additives and nutritional fortification substances used in production and processing (including designation, application, the volume of addition, etc.)

1. The test results shall conform to China's national food safety standards.

□ Conforming

□ Non-conforming

□ NA

7. Cleaning and Disinfection

7.1 Cleaning and Disinfection

1. Article 8.2.1 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

7.1 Provide cleaning and disinfection measures, including cleaning and disinfection methods and frequency, and verification of cleaning and disinfection effects.

1. Cleaning and disinfection measures should be able to eliminate cross contamination and meet hygiene requirements.

□ Conforming

□ Non-conforming

8. Control of Chemicals, Waste and Damage by Insects and Rats

8.1 Control of Chemicals

1. Article 8.3 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

8.1 Briefly describe the chemical use and storage requirements.

1. The chemical management system is reasonable and can effectively prevent the chemicals used from contaminating the products.

□ Conforming

□ Non-conforming

□ NA

8.2 Management of physical contamination

1. Article 8.4 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

8.2 Provide the management system to prevent physical contamination and relevant treatment records.

1. A management system for preventing foreign matter contamination shall be established to analyze possible pollution sources and pollution routes and corresponding control plans and control procedures shall be developed.

2. Measures such as equipment maintenance, hygiene management, on-site management, migrant management, and processing supervision shall be taken to the greatest extent to reduce the risk of food contamination by foreign matters such as glass, metal, and plastic.

3. Effective measures such as setting screens, collectors, magnets, and metal detectors shall be taken to reduce the risk of food contamination by metals or other foreign matters.

□ Conforming

□ Non-conforming

8.3 Control of Damage by Insects and Rats

1. Article 6.4 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

8.3 Provide control methods and layout plans for damage by insects. If the control is undertaken by a third party, provide the qualification of the third party.

1. Insect and rat pests such as mosquitoes and flies shall be avoided to affect production safety and health.

□ Conforming

□ Non-conforming

8.4 Waste Management

1. Article 6.5 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

8.4 Provide waste management system and relevant disposal records.

1. Edible product containers and waste storage containers in the workshop shall be clearly marked and distinguished.

2. Waste should be stored separately and disposed of in time to avoid pollution to production.

□ Conforming

□ Non-conforming

9. Product Traceability

9.1 Traceability and Recall

1. Article 11 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

9.1. Describe the product traceability procedure in a brief manner and take the batch number of a batch of finished products as an example to illustrate how to trace raw materials from finished products.

1. Traceability procedures should be established to realize the two-way traceability of the whole chain from raw materials, production, and processing processes to finished products.

□ Conforming

□ Non-conforming

9.2 Warehouse - in and out management

1. Article 11 and 14.1 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

9.2 Provide product warehouse- in and warehouse-out management.

1 Products shall be inspected before entering the warehouse, and the records of incoming inspection, storage, and delivery shall be well maintained and kept for at least 2 years.

□ Conforming

□ Non-conforming

10. Personnel Management and Training

10.1 Personnel Health and Hygiene Management

1. Article 6.3 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

10.1 Provide pre-employment health management and medical examination requirements for employees.

1. Employees should have a medical examination and prove that they are suitable for working in food processing enterprises before employment.

2. Employees shall have regular physical examinations and keep records.

□ Conforming

□ Non-conforming

10.2 Personnel Training

1. Article 12 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

10.2 Provide annual training plans, contents, assessments and records for employees.

1. The training shall cover the memorandum, agreement, and protocol, Chinese regulations, and standards of inspection and quarantine of Grain milling industrial products and malt exported to China.

□ Conforming

□ Non-conforming

10.3 Requirements for management personnel

1. Article 13.3 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

10.3 Provide the training records of management personnel on the relevant provisions of the laws and regulations on phytosanitary and food safety of the country/region where the exported products are located and of China and conduct on-site sampling inspection and Q&A when necessary.

1. The business competence of the production and management personnel of the enterprise shall be adapted to the post requirements, familiar with the relevant provisions of phytosanitary and food safety laws and regulations in the country/region where it is located and China, and the requirements of the protocol and the Specification of the grain milling industrial products and malt production Exported to China concluded by the two sides.

2. Have qualifications and capabilities suitable for their work.

□ Conforming

□ Non-conforming

11. Self-inspection and Self-control

11. Finished Product Inspection

1. Article 9 of National Food Safety Standards - General Hygienic Regulation for Food Production (GB 14881)

2. National Food Safety Standard - Maximum Residue Limits for Pesticides in Food (GB 2763)

3. National Food Safety Standards - Standard for the Use of Food Additives (GB 2760)

4. National Food Safety Standard - Limit of Mycotoxins in Foods (GB 2761)

5. National Food Safety Standard - Limit of Contaminants in Foods (GB 2762)

11.1 Provide items, indicators, methods and frequency of finished product inspection.

11.2 If the enterprise has its own laboratory, please submit the laboratory capability and qualification certificates; if the enterprise entrusts a third-party laboratory, please provide the qualification certificates of the entrusted laboratory.

1. The enterprise shall carry out plant quarantine, food safety, and other tests on the products, ensuring that the results of tests meet the requirements of China. The test records shall be kept for no less than 2 years.

2. The enterprise shall be capable of inspecting and testing the phytosanitary and food safety 01- may entrust a qualified institution with such inspection and testing.

□ Conforming

□ Non-conforming

12 Pest Control

12.1 Prevention and control of quarantine pests of concern to China

Memorandums, agreements, and protocols of inspection and quarantine of Grain milling industrial products and Malt exported to China

12.1 Provide the list of quarantine pests of concern to China and the monitoring system and records.

1. The enterprise shall take effective measures during production and storage to prevent products from being infected by harmful organisms, monitor the quarantine pests of concern to China, and keep the monitoring records for at least 2 years.

□ Conforming

□ Non-conforming

□ NA

12.2 Identification of Pests

Memorandums, agreements, and protocols of inspection and quarantine of Grain milling industrial products and Malt exported to China

12.2 Provide the records of pests found during production and storage as well as the records of identification made by entrusted professional institutions.

1. The enterprise shall be capable of identifying pests found during the processing of production and storage or entrust a professional organization with the identification, and establish work records, which shall be kept for no less than 2 years.

□ Conforming

□ Non-conforming

□ NA

12.3 Pest control

Memorandums, agreements, and protocols of inspection and quarantine of Grain milling industrial products and Malt exported to China

12.3 Provide the records of implementation of pest control measures in production and storage areas.

1. The enterprise shall implement pest control measures in production and storage areas on a regular basis or when necessary. Relevant control measures shall be documented, and the records shall be kept for at least 2 years.

□ Conforming

□ Non-conforming

□ NA

12.4 Fumigation treatment (if necessary)

Memorandums, agreements, and protocols of inspection and quarantine of Grain milling industrial products and Malt exported to China

12.4 Provide the fumigation treatment method as well as the qualification of the fumigation institution and personnel.

1. Fumigation treatment method shall meet the requirements of China, and the institution and personnel conducting fumigation shall have relevant qualifications or conditions.

□ Conforming

□ Non-conforming

□ NA

13. Statement

13.1 Declaration by Enterprise

1. Articles 8 and 9 of the Provisions of the People's Republic of China on the Administration of Registration of Overseas Imported Food Production Enterprises (Decree No. 248 of the General Administration of Customs)

1. Signature of legal person and company seal

□ Conforming

□ Non-conforming

13.2 Confirmation by Competent Authority

1. Articles 8 and 9 of the Provisions of the People's Republic of China on the Administration of Registration of Overseas Imported Food Production Enterprises (Decree No. 248 of the General Administration of Customs)

1. Signature of principal and seal of competent authority

□ Conforming

□ Non-conforming