Recently, the recommended national standard “Health Food Production Enterprise Quality Management System Self-Inspection Work Specification”, guided by the General Administration of Market Supervision and managed by the National Special Food Standardization Technical Committee, was publicly solicited for comments on the National Standard Information Public Service Platform. The standard stipulates the basic requirements for self-inspection of the quality management system of health food manufacturers, the frequency and method of self-inspection, self-inspection procedures, and reporting requirements. The standard unifies the frequency of self-inspection. Health food manufacturers carry out self-inspections at least every six months, enterprises that include fermentation, synthesis, and enzymolysis processes in the production and processing process carry out at least once every quarter. Enterprises should also carry out special self-inspections in a timely manner after major changes in production conditions, resumption of production after discontinuation of production, failure in sampling inspection, food safety accidents, or major public opinion. At the same time, the standard unifies the entire process of self-inspection preparation, implementation, result handling, correction and improvement, and data filing, and provides uniform self-inspection forms and self-inspection report requirements in normative appendices. The standard will provide a unified technical basis for health food manufacturers to carry out self-inspections of quality management systems, promote enterprises to implement their main responsibility for food safety, and also provide support for industry authorities to strengthen risk prevention and control and implement full-chain supervision.
Zhitongcaijing · 2d ago
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Recently, the recommended national standard “Health Food Production Enterprise Quality Management System Self-Inspection Work Specification”, guided by the General Administration of Market Supervision and managed by the National Special Food Standardization Technical Committee, was publicly solicited for comments on the National Standard Information Public Service Platform. The standard stipulates the basic requirements for self-inspection of the quality management system of health food manufacturers, the frequency and method of self-inspection, self-inspection procedures, and reporting requirements. The standard unifies the frequency of self-inspection. Health food manufacturers carry out self-inspections at least every six months, enterprises that include fermentation, synthesis, and enzymolysis processes in the production and processing process carry out at least once every quarter. Enterprises should also carry out special self-inspections in a timely manner after major changes in production conditions, resumption of production after discontinuation of production, failure in sampling inspection, food safety accidents, or major public opinion. At the same time, the standard unifies the entire process of self-inspection preparation, implementation, result handling, correction and improvement, and data filing, and provides uniform self-inspection forms and self-inspection report requirements in normative appendices. The standard will provide a unified technical basis for health food manufacturers to carry out quality management system self-inspections, promote enterprises to implement their main responsibility for food safety, and also provide support for industry authorities to strengthen risk prevention and control and implement full-chain supervision.
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