May 31, 2010
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Notice of the State Administration of Quality Supervision, Inspection and Quarantine on Issuing the “General Principles for the Examination of Food Quality Safety for Market Access (2004)” [Expired]
国家质量监督检验检疫总局关于印发《食品质量安全市场准入审查通则(2004版)》的通知 [失效]
Notice of the State Administration of Quality Supervision, Inspection and Quarantine on Issuing the “General Principles for the Examination of Food Quality Safety for Market Access (2004)”
(No. 558 [2004] of SAQSIQ; Date of Promulgation: December 23, 2004)
The quality and technical supervision bureaus of all provinces, autonomous regions, and municipalities directly under the Central Government:
In order to meet the demand for performing the duties of supervising the quality and sanitation in food production and processing, improve and deepen the work on food quality safety for market access, the State Administration of Quality Supervision, Inspection and Quarantine (SAQSIQ) has amended the “General Principles for the Examination of Food Quality Safety for Market Access”, which shall come into force on January 1, 2005. The General Principles are hereby printed and distributed to you. Please implement them carefully and earnestly. The Letter No. 515 [2003] of the SAQSIQ shall be repealed simultaneously.
General Principles for the Examination of Food Quality Safety for Market Access (2004)

(2004年12月23日 国质检监[2004]558号)



I.These General Principles are formulated in accordance with the “Product Quality Law of the People's Republic of China”, the “Food Sanitation Law of the People's Republic of China”, the “Regulation on Production Permits for Industrial Products (for Trial Implementation)”, other relevant laws and regulations, and relevant provisions on market access systems on food quality safety, so as to earnestly strengthen the supervision and administration of food quality safety from the source, regulate food enterprises' production and processing, and improve the level of food quality safety in China.
II.A “food production or processing enterprise” mentioned in these General Principles shall mean an enterprise that has its fixed production or processing place, corresponding production or processing equipment and process flows, and makes or sells food products, excluding the food processing sites making on the spot or making in a mobile way, etc. These General Principles shall apply to the verification of the indispensable conditions for food production or processing enterprises to guarantee the product quality and to the inspections of food quality safety, etc. The application of these General Principles shall be combined with the Detailed Rules for Examination of Corresponding Food Production Permits (hereinafter referred to as Detailed Rules for Examination).
III.A food production or processing enterprise shall be established in accordance with the law, conform to the industrial policies of the State, and meet the following indispensable conditions for guaranteeing product quality safety (hereinafter referred to as indispensable conditions):
(1) Environment sanitation requirements. There shall be no harmful gas, soot, dust, radioactive substances or other diffusible sources of pollution around the enterprise. The sanitary conditions of the enterprise's factory area, production and processing workshops, raw materials and auxiliary ones, storerooms for finished products, means of storage and transport, as well as the enterprise's environmental protection measures shall all meet the requirements as prescribed by the State.
(2) Production resource requirements. A food production or processing enterprise must have the production facilities and equipment suitable for guaranteeing the product quality safety, and the places for treatment of raw materials, for production and processing, for storage of raw materials and finished products. If it uses any special equipment to produce or process food, it shall meet the requirements of relevant laws and regulations, in addition.
(3) Requirements on raw materials and auxiliary ones. The raw materials and auxiliary ones used in food production or processing must meet corresponding national standards, trade standards and other relevant provisions. No non-food-purpose raw materials or auxiliary ones shall be used to produce food. The water directly used for food production and processing must meet the requirements in GB 5749 “Sanitary Standards for Drinking Water”. The enterprise shall, when purchasing any product under production permit administration and using it as production raw materials or auxiliary ones, ask for a photocopy of the production permit for this product and verify its validity.
 (三)原辅材料要求。食品生产加工所用的原辅材料必须符合相应的国家标准、行业标准及有关规定,不得使用非食品用原辅料生产食品。直接用于食品生产加工的水必须符合GB 5749《生活饮用水卫生标准》的要求。采购已实施生产许可证管理的产品作为生产原辅材料时,企业应当索取该产品的生产许可证复印件并查验其有效性。
(4) Production and processing requirements. The food processing flows should be scientific and reasonable. The course of production and processing shall be controlled strictly so as to prevent biotic, chemical or physical pollution or cross pollution between raw materials and semi-finished products or finished products. It is strictly prohibited to use the production techniques or equipments banned by the State from use or explicitly ordered by the State to be eliminated.
(5) Product requirements. The enterprise must arrange for production according to the effective product standards. The enterprise's products must meet the national standards, trade standards, the compulsory provisions in the Detailed Rules for Examination, and the quality requirements explicitly indicated by the enterprise itself. The food additives and nutrition enhancers must meet the GB 2760 “Sanitary Standards on the Use of Food Additives” and the GB 14880 “Sanitary Standards on the Use of Food Nutrition Enhancers”. It is strictly prohibited to use excessive food additives or nutrition enhancers in food.
 (五)产品要求。企业必须按照有效的产品标准组织生产。企业生产的产品必须符合国家标准、行业标准和审查细则的强制性规定以及企业明示的质量要求。使用食品添加剂和营养强化剂必须符合GB 2760《食品添加剂使用卫生标准》和GB 14880《食品营养强化剂使用卫生标准》,严禁在食品中超量或超范围使用食品添加剂和营养强化剂。
(6) Staff requirements. The enterprise's person-in-charge shall have good knowledge of the product quality laws and regulations, and the enterprise's product quality responsibilities and obligations. The enterprise's production technicians shall have relevant professional knowledge. The enterprise's production operators and inspectors shall, before taking their posts, accept trainings and examination. Each inspector shall have acquired a corresponding certificate before taking. The staff engaging in food production and processing shall be healthy, and have no infectious disease. The various employees of a food production or processing enterprise shall have necessary knowledge on food quality safety.

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