Recently, the State Administration for Market Regulation announced the "Detailed Rules for the Examination of Meat Products Production License (2023 Edition)" (hereinafter referred to as the "Detailed Rules") to further strengthen the review of meat product production licenses, ensure the quality and safety of meat products, and promote the high-quality development of the meat product industry. The "Detailed Rules" are mainly revised in the following eight aspects:
1. Adjust the scope of permission.
• Edible animal casings are included in the scope of meat product production licenses.
• Revised license scope includes heat-processed cooked meat products, fermented meat products, pre-prepared conditioned meat products, cured meat products and edible animal casings.
2. Strengthen the management of production sites.
• Clarify that enterprises should reasonably set up corresponding production sites according to product characteristics and process requirements.
• Put forward the requirements for the overall layout of the production workshop, emphasizing the positional relationship with auxiliary production areas such as sewage treatment facilities and dust-prone places to avoid cross-contamination.
• Clarify the requirements for the division of meat production operation areas and the management requirements for personnel passages and material transportation passages.
3. Strengthen equipment and facility management.
• Enterprises are required to reasonably equip equipment and facilities whose performance and precision can meet production requirements.
• Clarify the management requirements for water supply (drainage) facilities, exhaust facilities, storage facilities, and temperature/humidity monitoring of production workshops or cold storages.
• Refine the setting requirements for changing rooms, toilets, shower rooms, and hand washing, disinfection, and hand drying equipment in the production operation area.
4. Strengthen equipment layout and process management.
• Enterprises are required to rationally arrange production equipment according to the process flow to prevent cross-contamination.
• Enterprises should use hazard analysis methods to clarify the key links of food safety in the production process, formulate product formulas, process procedures and other process documents, and establish corresponding control measures.
• For the production of meat products by cutting, the enterprise is required to clarify in the system the requirements for the management of meat products to be cut, labeling, process control, and hygiene control. Clarify the control requirements for processes such as thawing, pickling, thermal processing, fermentation, cooling, salting of salted casings, and disinfection of inner packaging materials in the production process.
5. Strengthen the management of the use of food additives.
• The enterprise should specify the minimum classification number of the product in GB 2760 "Food Classification System".
6. Strengthen personnel management.
• The main person in charge of the enterprise, the food safety director, and the food safety officer shall comply with the "Regulations on the Supervision and Management of Enterprises Implementing the Responsibilities of Food Safety Subjects".
7. Strengthen food safety protection.
• Enterprises should establish and implement a food safety protection system to minimize biological, chemical, and physical risks to food caused by human factors such as intentional contamination and sabotage.
8. Optimize inspection and testing requirements.
• It is clarified that enterprises can use rapid detection methods to carry out raw materials, semi-finished products, and finished products, and regularly compare or verify them with the inspection methods stipulated in national standards to ensure the accuracy of test results.
• Enterprises can comprehensively consider product characteristics, process characteristics, production process control and other factors to determine inspection items, inspection frequency, inspection methods, etc., and equip corresponding inspection equipment and facilities.
Post time: Aug-28-2023