The quality and safety market access system shall be implemented for old five foods.
1, wheat flour, including all common wheat flour and special wheat flour processed with wheat as raw material. Ordinary wheat flour includes special first-class wheat flour, special second-class wheat flour, standard flour, ordinary flour, high-gluten wheat flour and low-gluten wheat flour.
2. Rice, including all rice processed with rice as raw material.
3. Edible vegetable oil, including semi-refined edible vegetable oil (primary oil and secondary oil) and fully refined edible vegetable oil (blended oil, high-grade edible oil and salad oil) made from crude oil made from rapeseed, soybean, sunflower seed, cottonseed, flaxseed, camellia oleifera seed, corn germ and safflower seed. Does not contain sesame oil (sesame oil).
4, soy sauce, including brewing soy sauce and preparing soy sauce.
5. Vinegar, including fermented vinegar and prepared vinegar. Does not contain health vinegar.
The new 10 class realizes quality and safety.
Food with market access system
1, meat products: cured meat products, braised meat products, smoked barbecue products, smoked sausages and ham products.
2. Dairy products: liquid milk, milk powder and other dairy products.
3. Beverages: bottled drinking water, carbonated drinks, tea drinks, fruit (vegetable) juices and their drinks, milk-containing drinks, vegetable protein drinks and solid drinks.
4. Seasonings: sugar and monosodium glutamate
5. Instant noodles
6.cookies
7. canned food
8. Frozen drinks
9. Quick-frozen noodles and rice food
10, puffed food
Second, the food production license (QS) conditions detailed explanation
Environmental food production and processing enterprises must have environmental conditions to ensure product quality, mainly including no harmful gases, radioactive substances and diffuse pollution sources around food production enterprises, and no potential places for large-scale insect reproduction; Production workshops, warehouses and other facilities should be equipped with corresponding effective measures according to the hygienic requirements of the production process and the characteristics of raw material storage to prevent the invasion, hiding and breeding of rats, mosquitoes, flies and insects and avoid endangering food quality and safety.
Production equipment Food production and processing enterprises must have production equipment, process equipment and related auxiliary equipment to ensure product quality, as well as workshops and places where raw materials are processed, processed and stored to ensure product quality. Different products need different production equipment. For example, a wheat flour production enterprise should have screening and cleaning equipment, specific gravity stone remover, magnetic separation equipment, mill, screening equipment, flour cleaner and other necessary auxiliary equipment, as well as warehouses for raw materials and finished products. The production and processing of rice must have screening and cleaning equipment, air separation equipment, magnetic separation equipment, rock scarifier, rice mill, rice screen and other equipment. Although different products need different production equipment, enterprises must have basic conditions such as production equipment and process equipment to ensure product quality.
Raw material requirements Food production and processing enterprises must have raw material requirements to ensure product quality. Although the food produced by food production and processing enterprises is different, the raw materials and additives used are also different, but they should be non-toxic and harmless, in line with the corresponding mandatory national standards, industry standards and relevant regulations. For example, the water used for food production must meet the hygienic standards for drinking water in urban and rural areas stipulated by the state, and the additives, detergents and disinfectants used must meet the requirements of relevant national laws, regulations and standards. Food production enterprises shall not use expired, ineffective, deteriorated, unclean or inedible raw materials to produce and process food. For example, in the production of rice, moldy and deteriorated rice cannot be used as raw material for processing and production. For another example, in the production of edible vegetable oil, it is forbidden to use oils mixed with non-edible plants as raw materials to process and produce edible vegetable oil.
The setting of processing technology and process food processing technology should be scientific and reasonable. The production and processing process should be strictly regulated, and necessary measures should be taken to prevent cross-contamination between raw food and cooked food, raw materials and semi-finished products and finished products. Processing technology and production process are important links affecting food quality and safety, and improper control of process flow will have a great impact on food quality and safety. For example, the 200 1 student soy milk poisoning incident in Jilin City was due to the fact that the production enterprise changed the process parameters without authorization and reduced the sterilization temperature from 82℃ to 60℃, which not only did not play a role in sterilization, but promoted the growth of bacteria, directly causing microbial indicators to exceed the standard, leading to a large number of students' food poisoning.
Product standards require food production and processing enterprises to organize production according to legal and effective product standards, and must not produce without standards. Food quality must meet the corresponding mandatory standards, as well as the standards and quality requirements explicitly adopted by enterprises. In particular, enterprises must implement mandatory national standards, and the enterprise standards adopted by enterprises are not allowed to be lower than the requirements of mandatory national standards, and should be filed with the quality and technical supervision department, otherwise the enterprise standards will be invalid; For specific products, the implementation standards are different. For example, the production of wheat flour should conform to GB 1355- 1986 Wheat Flour, and the additives and dosage used in wheat flour must conform to the requirements of GB 2760- 1996 Hygienic Standard for the Use of Food Additives, and the production of rice should conform to the national GB 1354-.
Personnel Requirements In food production and processing enterprises, the basic requirements for all kinds of personnel are different because of their different jobs and responsibilities. For the legal representative and main management personnel of the enterprise, it is required that they must understand the legal knowledge related to food quality and safety and clarify their responsibilities and obligations; For the production and technical personnel of enterprises, professional and technical knowledge suitable for food production is required; Production operators should be trained in technology (skills) and hold relevant certificates; For quality inspectors, they should participate in training, pass the examination and obtain the required qualifications, which can meet the requirements of post work. Personnel engaged in food production and processing, especially producers and operators, must be in good health, free from infectious diseases and maintain good personal hygiene.
Product storage and transportation requires enterprises to take necessary measures to ensure that product quality does not deteriorate during storage and transportation. The finished products produced by food production and processing enterprises must be stored in a special finished product warehouse. Containers, packages, tools and equipment used for storing, transporting and loading and unloading food must be non-toxic and harmless, meet the relevant hygiene requirements, and be kept clean to prevent food pollution. Finished products and pollutants shall not be transported in the same car during transportation.
Inspection ability Food production and processing enterprises should have quality inspection and measurement detection means suitable for the products they produce. For example, enterprises that produce soy sauce should have the inspection ability of inspection items specified in the soy sauce standard. For enterprises that do not have the ability of ex-factory inspection, they must entrust inspection institutions that meet the statutory qualifications to conduct ex-factory inspection of products. The measuring instruments and inspection instruments of enterprises belong to the scope of compulsory verification, and must be qualified by the legal metrological verification technical institutions and can be used within the validity period.
Quality management requires food production and processing enterprises to establish a sound product quality management system, clearly define the quality responsibilities and authority of departments and personnel that have an impact on quality and their relationship, and stipulate the functions and powers that inspection departments and inspectors can exercise independently. There should be corresponding assessment methods in the product quality management system formulated by enterprises, and they should be strictly implemented. Enterprises should implement the whole process quality management from the incoming acceptance of raw materials to the ex-factory inspection, strictly implement the post quality specifications, quality responsibilities and corresponding assessment methods, prohibit the use of raw materials that do not meet the requirements, prohibit unqualified products from leaving the factory, and implement the quality veto.
Product packaging label requires that product packaging refers to the packaging of containers, materials and auxiliary materials in the process of transportation, storage and sales, in order to protect products, facilitate transportation and promote sales. Different products have different packaging requirements, such as edible vegetable oil packaging containers, non-toxic and oil-resistant materials should be used. Materials used for food packaging, such as cloth bags, cartons, glass containers, plastic products, etc. , must be clean, non-toxic, harmless, must comply with the provisions of national laws and regulations, and meet the requirements of the corresponding mandatory standards.
The contents of food labels must be true, conform to the provisions of national laws and regulations, meet the requirements of corresponding product (label) standards, and indicate the product name, factory name, address, ingredient list, net content, production date or shelf life, product standard code and number, etc. Labels used on large packages of naked food should also comply with the above provisions.
The food leaving the factory must be marked with the food production license number on the food packaging of the smallest sales unit, and the food market access mark must be printed (pasted).
Third, the food production license (QS) bidding process
Permit application procedure
Food production and processing enterprises shall apply for food production licenses in accordance with the following procedures:
1. A food production and processing enterprise shall apply for a food production license to the quality and technical supervision department at or above the local city (prefecture) level in accordance with the principle of territorial jurisdiction and hierarchical management;
2 enterprises fill in the application form, prepare relevant materials, and then report to the local quality and technical supervision department;
3. After receiving the notice from the quality and technical supervision department, receive the Notice of Acceptance of Food Production License;
4. Accept the on-site review of the enterprise's necessary conditions and ex-factory inspection ability by the review team;
5. Enterprises that meet the certification conditions can obtain the food production license and its copy.
Certification working day notice
I. Application stage
15 working days
Enterprises engaged in food production and processing (including individual operators) shall obtain production licenses according to the prescribed procedures. Newly-built and newly-converted food enterprises shall promptly apply to the quality and technical supervision department for food production licenses. After receiving the application materials of the enterprise, the quality and technical supervision departments at the provincial and municipal (prefectural) levels shall form a review team within 15 working days to complete the review of the application materials and other documents. After the materials of the enterprise meet the requirements, a Notice of Acceptance of Food Production License shall be issued.
20 working days
If the application materials of the enterprise do not meet the requirements, the enterprise shall make corrections within 20 working days after receiving the notice from the quality and technical supervision department. If it fails to make corrections within the time limit, it shall be deemed as withdrawing the application.
Second, the review stage
40 working days
After the written materials of the enterprise are qualified, according to the food production license review rules, within 40 working days, the enterprise shall accept the on-site review of the necessary conditions and ex-factory inspection ability of the enterprise by the review team. On-site inspection of qualified enterprises, on-site sampling by the review team.
10 working days (1)
The evaluation team or the enterprise applying for evidence collection shall send the samples to the designated inspection institution for inspection within 10 working days (unless there are special provisions).
10 working days (2)
The local quality and technical supervision department shall review the review report within 10 working days, and submit the unified summary materials to the AQSIQ within the specified time.
10 working days (3)
The General Administration of Quality Supervision, Inspection and Quarantine shall examine and approve the enterprise materials that meet the certification requirements reported by the provincial quality and technical supervision departments within 10 working days.
Third, the authentication stage.
15 working days
With the approval of the General Administration of Quality Supervision, Inspection and Quarantine, the provincial quality and technical supervision department will issue the food production license and its copy to the production enterprises that meet the certification requirements within 15 working days.
License-related time
certificate
The validity period of food production license is generally not more than 5 years. The validity period of production licenses for different foods shall be stipulated by the corresponding normative documents.
replace
Within 6 months before the expiration of the food production license, the enterprise shall apply for extension to the quality and technical supervision department that originally accepted the application for food production license. The quality and technical supervision department shall review and renew the certificate in accordance with the prescribed application procedures.
Annual audit
The food production license shall be subject to the annual examination system. An enterprise that has obtained a food production license shall, within the validity period of the certificate and before the expiration of 1 year 1 month, submit an application for annual examination to the local prefecture-level quality and technical supervision department. Annual review shall be organized and implemented by the quality and technical supervision department that accepts the application for annual review. If the annual examination is qualified, the quality and technical supervision department shall sign the annual examination opinion on the copy of the enterprise production license.
change
Food production and processing enterprises in food raw materials, production technology, production equipment and other production conditions have undergone major changes, or the development and production of new types of food, it shall, within 3 months after the change, apply to the quality and technical supervision department that originally accepted the application for food production license for the change of food production license. When accepting the application for change, the quality and technical supervision department shall examine whether the enterprise still meets the requirements of the necessary conditions for food production enterprises.
When the name of an enterprise changes, it shall, within 3 months after the name change, apply to the quality and technical supervision department that originally accepted the application for food production license for renaming the food production license.