| Scope: |
This ESSENTIAL decribes hygienic design requirements on the basis of the Chinese Laws and Standards plus the voluntary CQC certification rules for food contact and processing materials.
For other aspects of food contact (e.g.: materials, migration limits, see: ESSENTIAL CHN Food Contact Materials.
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| Legislation in force: |
Chapter 1: General Provisions
Article 1: This Law is enacted with a view to securing food safety and ensuring public health and life safety.
Article 2 Those who engage in the following activities within the territory of the People's Republic of China must abide by this law:
1) Food production and processing (hereinafter referred to as food production), food sales and catering services (hereinafter referred to as food business);
2) Production and operation of food additives;
3) Production and operation of packaging materials, containers, detergents, disinfectants for food, and tools and equipment used for food production and operation (hereinafter referred to as food-related products);
4) Food producers and traders use food additives and food-related products;
5) Storage and transportation of food;
6) Safety management of food, food additives, and food-related products
Chapter 4: Food Production and Distribution
Definition acc. to this law:
Food Tools and Devices means machines, pipes, conveyor belts, containers, appliances, tableware and other objects that come into direct contact with food or additives during production, distribution and use of food or additives.
Article 33 Food production and operation should comply with food safety standards and meet the following requirements:
1) Have food raw material handling and food processing, packaging, storage and other places that are suitable for the variety and quantity of food produced and operated, keep the environment of the place clean and tidy, and maintain a prescribed distance from toxic and harmful places and other sources of pollution;
2) Have production and operation equipment or facilities that are suitable for the variety and quantity of food produced and operated, and have corresponding disinfection, changing, washing, daylighting, lighting, ventilation, anti-corrosion, dust-proof, fly-proof, rodent-proof, insect-proof, and washing and equipment or facilities for treating wastewater and storing garbage and waste
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6) Containers, tools and equipment for storing, transporting and loading and unloading food should be safe, harmless, kept clean to prevent food contamination, and meet the special requirements such as temperature and humidity required to ensure food safety. Food should not be mixed with toxic or harmful substances. Items are stored and transported together;
Chapter 1 General Provisions
Article 1: These Regulations are formulated in accordance with the "Food Safety Law of the People's Republic of China" (hereinafter referred to as the Food Safety Law).
Article 2: Food producers and operators shall engage in production and operation activities in accordance with laws, regulations and food safety standards, establish and improve food safety management systems, and take effective measures to prevent and control food safety risks to ensure food safety.
Chapter IV Food Production and Operation
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