What are the requirements of General Hygiene Standard for Food Enterprises for personal hygiene and health?

Article 27 Food production and marketing shall conform to food safety standards and meet the following requirements:

(1) Having food raw material processing, food processing, packaging and storage places suitable for the variety and quantity of food produced and operated, keeping the environment of the places clean and tidy, and keeping a prescribed distance from toxic and harmful places and other pollution sources;

(2) Having production and operation equipment or facilities suitable for the variety and quantity of food produced and operated, and having corresponding equipment or facilities for disinfection, dressing, washing, lighting, lighting, ventilation, anticorrosion, dustproof, fly prevention, rodent prevention, insect prevention, washing, wastewater treatment and garbage and waste storage;

(3) Having professional and technical personnel and management personnel for food safety and rules and regulations for ensuring food safety;

(4) Having a reasonable equipment layout and technological process, so as to prevent the food to be processed from cross-contamination with directly imported food, raw materials and finished products, and avoid the food from contacting with toxic and unclean substances;

(5) Tableware, drinking utensils and containers for directly edible food shall be washed and disinfected before use, and cookware and utensils shall be washed and kept clean after use;

(6) Containers, tools and equipment for storing, transporting, loading and unloading food shall be safe and harmless, kept clean, prevented from food contamination, and meet special requirements such as temperature required to ensure food safety, and food and toxic and harmful substances shall not be mixed and transported;

(seven) the food for direct entrance should be packaged in small packages or non-toxic and clean packaging materials and tableware;

(eight) food production and marketing personnel should maintain personal hygiene, and when producing and marketing food, they should wash their hands and wear clean work clothes and hats; Non-toxic and clean sales tools should be used to sell directly imported unpackaged food;

(9) Water use shall conform to the hygienic standards for drinking water prescribed by the state;

(10) The detergents and disinfectants used shall be safe and harmless to human body;

(eleven) other requirements stipulated by laws and regulations.

Article 28 The production and marketing of the following foods are prohibited:

(1) Foods produced using non-food raw materials or using chemicals other than food additives and other substances that may endanger human health, or foods produced using recycled foods as raw materials;

(2) Pathogenic microorganisms, pesticide residues, veterinary drug residues, heavy metals, pollutants and other substances harmful to human health exceed the food safety standards;

(three) the main and auxiliary foods specially designed for infants and other specific groups whose nutritional components do not meet the food safety standards;

(four) food that is spoiled, rancid, moldy, unclean, adulterated or has abnormal sensory properties;

(five) poultry, livestock, animals, aquatic animals and their products that died of illness, poisoning or unknown cause;

(6) Meat that has not been quarantined or failed to pass the quarantine inspection by the supervising agency for animal health, or meat products that have not been inspected or failed to pass the inspection;

(seven) food contaminated by packaging materials, containers, means of transport, etc. ;

(eight) food beyond the shelf life;

(9) Unmarked prepackaged foods;

(ten) in order to prevent diseases and other special needs, the state explicitly prohibits the production and operation of food;

(eleven) other foods that do not meet the food safety standards or requirements.

Article 29 The State practices a food production and marketing licensing system. Those who engage in food production, food circulation and catering services shall obtain food production licenses, food circulation licenses and catering service licenses according to law.

A food producer who has obtained a food production license does not need to obtain a food circulation license to sell the food he produces in his production place; A catering service provider who has obtained a catering service license does not need to obtain a food production and circulation license to sell its processed food in its catering service place; Farmers do not need to obtain food circulation permission to sell their own edible agricultural products.

Small food production and processing workshops and food vendors engaged in food production and marketing activities shall meet the food safety requirements stipulated in this Law that are suitable for the scale and conditions of their production and marketing, and ensure that the food they produce and market is hygienic, non-toxic and harmless. The relevant departments shall strengthen supervision and management, and the specific administrative measures shall be formulated by the standing committees of the people's congresses of provinces, autonomous regions and municipalities directly under the Central Government in accordance with this Law.

Thirtieth local people's governments at or above the county level shall encourage small food production and processing workshops to improve production conditions; Encourage food vendors to enter centralized trading markets, shops and other fixed places to operate.

Article 31 The quality supervision, industrial and commercial administration and food and drug supervision and administration departments at or above the county level shall, in accordance with the provisions of the Administrative Licensing Law of People's Republic of China (PRC), examine the relevant materials required by the provisions of Items 1 to 4 of Article 27 of this Law, and conduct on-site inspection of the applicant's production and business premises when necessary; To meet the prescribed conditions, decided to grant permission; If it does not meet the prescribed conditions, it shall decide not to grant the license and explain the reasons in writing.

Article 32 Food production and marketing enterprises shall establish and improve the food safety management system of their own units, strengthen the food safety knowledge training for employees, equip full-time or part-time food safety management personnel, do a good job in the inspection of food production and marketing, and engage in food production and marketing activities according to law.

Article 33 The State encourages food production and marketing enterprises to meet the requirements of good production practices, implement the system of hazard analysis and critical control points, and improve the level of food safety management.

For food production and operation enterprises that have passed the certification of good production practices, hazard analysis and critical control point system, the certification body shall carry out follow-up investigation according to law; For enterprises that no longer meet the certification requirements, the certification shall be revoked according to law, and the relevant quality supervision, industry and commerce administration, food and drug supervision and management departments shall be notified in time, and the announcement shall be made to the public. Certification bodies do not charge any fees for follow-up investigations.

Article 34 Food producers and business operators shall establish and implement the health management system for employees. Persons suffering from digestive tract infectious diseases such as dysentery, typhoid fever and viral hepatitis, as well as those suffering from diseases that hinder food safety such as active tuberculosis, suppurative or exudative skin diseases, shall not engage in direct contact with imported food.

Food production and marketing personnel shall carry out health examination every year and obtain health certificates before taking part in the work.

Article 35 Producers of edible agricultural products shall use agricultural inputs such as pesticides, fertilizers, growth regulators, veterinary drugs, feeds and feed additives in accordance with food safety standards and relevant state regulations. Edible agricultural products production enterprises and farmers' specialized cooperative economic organizations shall establish a production record system for edible agricultural products.

Agricultural administrative departments at or above the county level shall strengthen the management and guidance on the use of agricultural inputs, and establish and improve the safe use system of agricultural inputs.

Article 36 When purchasing food raw materials, food additives and food-related products, food producers shall check the suppliers' licenses and product conformity certificates; Food raw materials that cannot provide qualified certification documents shall be inspected in accordance with food safety standards; It is forbidden to purchase and use food raw materials, food additives and food-related products that do not meet food safety standards.

A food production enterprise shall establish an inspection record system for incoming goods, and truthfully record the names, specifications, quantities, supplier names and contact information, purchase date and other contents of food raw materials, food additives and food-related products.

The incoming inspection records of food raw materials, food additives and food-related products shall be true, and the storage period shall not be less than two years.

Article 37 A food production enterprise shall establish a record system for ex-factory inspection of food, check the inspection certificate and safety status of ex-factory food, and truthfully record the name, specification, quantity, production date, production batch number, inspection certificate number, buyer's name and contact information, sales date and other contents of the food.

Food factory inspection records shall be authentic and shall be kept for no less than two years.

Article 38 Producers of food, food additives and food-related products shall inspect their food, food additives and food-related products in accordance with food safety standards, and only after passing the inspection can they leave the factory or sell them.

Article 39 When purchasing food, a food business operator shall check the supplier's license and food conformity certificate.

A food trading enterprise shall establish a food purchase inspection record system, and truthfully record the name, specification, quantity, production batch number, shelf life, supplier name and contact information, purchase date and other contents of the food.

Food incoming inspection records shall be authentic and shall be kept for no less than two years.

A food business enterprise that implements a unified distribution business model can uniformly check the supplier's license and food qualification documents by the enterprise headquarters, and make a good record of food purchase inspection.

Article 40 Food business operators shall store food in accordance with the requirements of ensuring food safety, regularly check the stored food, and promptly clean up the food that has deteriorated or exceeded its shelf life.

Article 41 When storing bulk food, food business operators shall indicate the name, production date, shelf life, producer's name and contact information of the food at the storage place.

When selling bulk food, food business operators shall indicate the food name, production date, shelf life, producer name and contact information on the containers and outer packaging of bulk food.

Article 42 There should be labels on the packaging of prepackaged foods. The label shall indicate the following contents:

(1) Name, specification, net content and production date;

(2) List of ingredients or ingredients;

(3) The name, address and contact information of the producer;

(4) shelf life;

(5) product standard code;

(6) storage conditions;

(7) Generic names of food additives used in national standards;

(eight) the production license number;

(nine) other matters that must be marked by laws, regulations or food safety standards.

The labels of main and supplementary foods specially designed for infants and other specific groups should also indicate the main nutritional components and their contents.

Article 43 The State implements a licensing system for the production of food additives. The conditions and procedures for applying for a production license for food additives shall be implemented in accordance with the relevant state regulations on the administration of production licenses for industrial products.

Article 44 Units or individuals that apply for using new food raw materials to engage in food production or engage in production activities of new varieties of food additives and new varieties of food-related products shall submit safety assessment materials of relevant products to the health administrative department of the State Council. The administrative department of health of the State Council shall, within 60 days from the date of receiving the application, organize a review of the safety evaluation materials of related products; To meet the requirements of food safety, decide to grant permission according to law and publish it; Do not meet the requirements of food safety, it shall decide not to permit, and explain the reasons in writing.

Forty-fifth food additives should be technically necessary and proved safe and reliable through risk assessment before they can be included in the permitted scope of use. The health administrative department of the State Council shall, according to the technical necessity and the results of food safety risk assessment, revise the varieties, scope of use and dosage standards of food additives in a timely manner.

Article 46 Food producers shall use food additives in accordance with the provisions of food safety standards on the variety, scope of use and dosage of food additives; Chemical substances other than food additives and other substances that may endanger human health shall not be used in food production.

Article 47 Food additives shall have labels, instructions and packaging. Labels and instructions shall specify the items specified in Items 1 to 6, 8 and 9 of Paragraph 1 of Article 42 of this Law, as well as the scope of use, dosage and method of use of food additives, and the words "food additives" shall be marked on the labels.

Article 48 Labels and instructions of foods and food additives shall not contain false or exaggerated contents, and shall not involve the functions of disease prevention and treatment. The manufacturer is responsible for the contents in the label and instructions.

Labels and instructions of food and food additives should be clear, obvious and easy to identify.

Food and food additives that are inconsistent with the contents described in the labels and instructions shall not be put on the market for sale.

Article 49 Food business operators shall sell prepackaged foods according to warning signs, warning instructions or precautions indicated on food labels.

Article 50 Drugs may not be added to foods produced and marketed, but substances that are both traditional foods and Chinese herbal medicines may be added. Traditionally, the list of substances that are both food and Chinese herbal medicines is formulated and published by the health administrative department of the State Council.

Article 51 The state exercises strict supervision over foods that claim to have specific health care functions. The relevant supervision and management departments shall perform their duties and assume responsibilities according to law. Specific management measures shall be formulated by the State Council.

Foods claiming to have specific health care functions shall not cause acute, subacute or chronic harm to human body, and their labels and instructions shall not involve the functions of disease prevention and treatment, and the contents must be true, and the suitable people, unsuitable people, functional ingredients or symbolic ingredients and their contents shall be indicated; The function and composition of the product must be consistent with the label and instructions.

Article 52 The promoters of centralized trading markets, the lessors of counters and the organizers of trade fairs shall examine the licenses of food business operators entering the markets, clarify the food safety management responsibilities of food business operators entering the markets, and regularly check the business environment and conditions of food business operators entering the markets. If food business operators are found to have violated the provisions of this Law, they shall promptly stop them and immediately report to the local county-level administrative department for industry and commerce or the food and drug supervision and administration department.

If the promoters, counter lessors and exhibition organizers of the centralized trading market fail to fulfill the obligations stipulated in the preceding paragraph, and food safety accidents occur in this market, they shall bear joint and several liabilities.

Article 53 The State establishes a food recall system. When food producers find that the food they produce does not meet the food safety standards, they should immediately stop production, recall the food that has been put on the market, notify the relevant producers, operators and consumers, and record the recall and notification.

If a food business operator finds that the food it deals in does not meet the food safety standards, it shall immediately stop the business operation, notify the relevant producers, operators and consumers, and record the situation of stopping the business operation and notification. If the food producer thinks it should be recalled, it should be recalled immediately.

Food producers shall take remedial, harmless treatment, destruction and other measures for the recalled food, and report the food recall and treatment to the quality supervision department at or above the county level.

If a food producer or operator fails to recall or stop operating food that does not meet the food safety standards in accordance with the provisions of this article, the quality supervision, industrial and commercial administration and food and drug supervision and administration departments at or above the county level may order him to recall or stop operating.

Article 54 The contents of food advertisements shall be true and lawful, and shall not contain false or exaggerated contents, and shall not involve the functions of disease prevention and treatment.

The food safety supervision and administration department or the agency responsible for food inspection, food industry associations and consumer associations shall not recommend food to consumers by advertising or other forms.

Article 55 If social organizations, other organizations or individuals recommend food to consumers in false advertisements, which damages the legitimate rights and interests of consumers, they shall be jointly and severally liable with food producers and operators.

Article 56 Local people's governments at various levels shall encourage large-scale production, chain operation and circulation of food.