Condiment hygiene management method

[No.] Order No. 5 of the Ministry of Health Order No. 5 Note: In the article No. 33 of the Health and Welfare Bureau (1996) on May 29, 1996, it was pointed out that the “Food Sanitation Surveillance Agency” was replaced by the “Health Administration Department”. In the article, "The Food Safety Law of the People's Republic of China (for Trial Implementation)" was changed to "The Food Safety Law of the People's Republic of China". 【章章】 Article 1 of the full text of the implementation of the "People's Republic of China Food and Health Law (Trial)" to strengthen the supervision and management of condiments, the development of these measures. Article 2 The scope of management of this method refers to soy sauce, vinegar, monosodium glutamate, salt (including sea, wells, minerals, and lake salt) and compound seasonings. Article 3 Raw materials used for processing and condiment must not be altered or removed. The production water should meet GB5749 "Sanitary Standards for Drinking Water". The use of food additives shall comply with GB 2760 "Hygienic Standards for the Use of Food Additives." Article 4 The production of condiments must constantly reform the technology so that mechanized and sealed production will gradually replace manual operations. When a new process is used to produce new products, it must be reviewed and approved by the food hygiene supervision agencies of provinces, autonomous regions, and municipalities directly under the Central Government before it can be put into production. When new strains are used, they shall be put into production only after they have been examined and approved in accordance with the New Food Resources Sanitation Management Measures. Article 5 The condiment production workshop shall be clean and free of water, and the floor skirt shall be constructed of impervious materials. The koji workshop should be easy to wash and regularly disinfected. The bacteria used should be identified regularly to prevent contamination and mutations. Article 6 Containers, utensils, pipes, packaging products and paints used in the production, processing, storage, transportation and sales must meet the corresponding hygiene standards. Containers and utensils should always be washed and disinfected. Raw materials, semi-finished products and finished products should be stored in a clean and dry room. The finished salt should be packaged to prevent contamination. Article 7 Finished soy sauce and vinegar products shall be treated with effective disinfection measures. Article 8 Soy sauce must not be formulated with MSG waste liquid. The production of soy sauce by acid hydrolysis must be approved by the provincial food hygiene supervision agency. Article 9 Each production department shall inspect the raw materials, semi-finished products and finished products, and the finished products shall meet the hygiene standards before leaving the factory. Article 10 In areas with iodine deficiency disorders, appropriate amounts of iodine should be added to the salt in accordance with the requirements of the health department. There should be small packaging for iodized salt, so that the purchase price can be separated. Packaging paper should be clean and hygienic. Article 16 It is forbidden to sell meat products that are rotten, deteriorated, and do not meet hygiene requirements. When selling meat (stirred meat), fresh, clean meat must be used as a raw material to be hairless, free of blood, and free from foreign matter. The meat grinder should be washed before and after use to keep it clean. Article 17 The food hygiene supervision institution shall strengthen the regular hygiene supervision of the producers and operators, collect samples for inspection as required, and give formal receipts. Article 18 Any violation of these Measures shall be investigated for legal liabilities in accordance with the relevant provisions of the "Food Hygiene Law of the People's Republic of China (for Trial Implementation)". Article 19 The Ministry of Health shall be responsible for the interpretation of these Measures.