This standard specifies basic requirements and management rules for locations, facilities and personnel of material purchasing, processing, packaging, storage and transportation in the process of food production. 

This standard is applicable to production of various kinds of food; if it's necessary to develop a special hygienic regulation for a certain kind of food production, this standard shall be taken as a basis. 

Foreword I

1  Scope 1

2  Terms and Definitions 1

3  Site Selection and Plant Surroundings 2

4  Plant and Workshop 3

5  Facilities and Equipment 4

6  Hygiene Management 7

7  Food Material, Food Additives and Products Relevant to Food 9

8  Food Safety Control in Production Process 11

9  Inspection 13

10  Storage and Transportation of Food 13

11  Product Recall Management 13

12  Training 14

13  Management System and Personnel 14

14  Record and Document Management 14

Appendix A Microbial Monitoring Procedure Guide of Food Processing 16