GB 14881-2025 National food safety standard — General hygienic regulation for food production
1 Scope
This standard specifies the basic requirements and management guidelines for the siting and factory environment, factory buildings and workshops, facilities and equipment, hygiene management, as well as the management of food materials, food additives and relevant products with food, food safety control and inspection during the production process, food storage and transportation, food recall and traceability management, personnel training, record and document management of food production enterprises.
This standard is applicable to the production of various foods. The formulation of special hygiene regulations for food production shall be based on this standard.
2 Terms and definitions
2.1
contamination
process of introducing or generating harmful substances such as biological, chemical and physical ones during food production
2.2
pest infestation
insects (such as flies, cockroaches, rice borers, etc.), birds (such as sparrows, etc.), rodents (such as rats, etc.) and other animals that have adverse effects on food production and products
2.3
food production personnel
operation personnel directly contacting packaged or unpackaged food, food equipment and instrument and food contact surface during the food production process
2.4
food contact surface
equipment, tools and instrument, as well as the skin and work clothes of food production personnel that may come into contact with food during the food production process
2.5
isolation
isolation is achieved by leaving a certain space between articles, facilities and areas rather than by setting up physical barriers
2.6
separation
Isolation is achieved by setting up physical barriers such as walls, sanitary barriers, shields or separate rooms
2.7
food production site
buildings and sites for food production and other buildings, sites and surrounding environment managed in the same way
2.8
monitoring
observation or determination is carried out according to the preset way and parameter to evaluate whether the controlling unit is under the controlled condition
2.9
work clothes
specialized clothing and matching items provided to reduce the risk of food contamination by food production personnel, such as clothes, trousers, shoes and boots, hats, hairnets, masks, aprons, sleeves, gloves, etc.
2.10
cleaning work area
Food production work area that meet the higher cleanliness requirements of the food production process by taking control measures
2.11
general work area
food production work area where there is no special requirements for the cleanliness of the food production process
2.12
quasi-cleaning work area
food production work area where the cleanliness requirement determined according to the food processing technology needs during the production process lies between the clean work area and the general work area
2.13
water contact with food
water used in the food production process that comes into direct contact with food, such as water for cleaning, cooling, thawing, ice-making and steam production that comes into direct contact with food, as well as water for cleaning food contact surfaces, etc.
2.14
water not contact with food
water used in the food production process that does not come into direct contact with food, such as jacketed heating water, indirect cooling water, and cleaning water for non-food contact surfaces, etc.
3 Site selection and factory environment
3.1 Site selection
3.1.1 The areas that have significant contamination to food shall not be selected for factory. If a place has obviously adverse effect on food safety and food edibility which can't be improved by taking measures, the factory shall not be built in the place.
3.1.2 For the factory, sites where toxic and harmful substances and dust, harmful gas, radioactive substance and other diffusive sources of contamination can't be eliminated effectively shall not be selected.
3.1.3 For the factory, regions where flood disaster easily occurs shall not be selected; if it's difficult to keep away, necessary precaution measures shall be designed.
3.1.4 There shall not be potential locations with a large number of insect pest breeding around the factory; if it's difficult to keep away, necessary precaution or elimination measures shall be designed.
3.2 Factory environment
3.2.1 Potential contamination risk of the surroundings to food production shall be considered and appropriate measures shall be taken to reduce it to the minimum level.
3.2.2 The factory shall be arranged reasonably; each functional area is obviously divided with appropriate isolation or separation measures to meet production needs and prevent cross contamination.
Contents
Foreword II
1 Scope
2 Terms and definitions
3 Site selection and factory environment
4 Factory and workshop
5 Facility and equipment
6 Hygiene management
7 Management of food raw materials, food additives and food-related products
8 Food safety control in production process
9 Inspection
10 Storage and transportation of food
11 Management of food recall and traceability
12 Personnel training
13 Management of record and document
Annex A (Informative) HACCP principles and application guidelines
Annex B (Informative) Guidelines for microbial monitoring procedures in food production process
