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Delivery: <= 5 days. True-PDF full-copy in English will be manually translated and delivered via email. GB 14881-2025: National food safety standard - General hygienic regulation for food production Status: Valid GB 14881: Historical versions
Basic dataStandard ID: GB 14881-2025 (GB14881-2025)Description (Translated English): National food safety standard - General hygienic regulation for food production Sector / Industry: National Standard Classification of Chinese Standard: C53 Word Count Estimation: 27,239 Date of Issue: 2025-09-02 Issuing agency(ies): National Health Commission; State Administration for Market Regulation GB 14881-2025: National food safety standard - General hygienic regulation for food production---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GB14881-2025National Standards of the People's Republic of China National Food Safety Standards General Hygiene Standards for Food Production Published on 2025-09-02 Implemented on 2026-09-02 National Health Commission of the People's Republic of China State Administration for Market Regulation issued ForewordThis standard replaces GB 14881-2013 "National Food Safety Standard - General Hygiene Specifications for Food Production". The main changes in this standard compared to the standard it replaces are as follows. ---Terminology and definitions have been revised; ---The site selection and plant environment requirements have been revised; ---The requirements for factory buildings and workshops have been revised; ---The requirements for facilities and equipment have been revised; ---The hygiene management requirements have been revised; ---Requirements for food ingredients, food additives, and food-related products have been revised; ---The food safety control requirements for the production process have been revised; ---The inspection requirements have been revised; ---The requirements for food storage and transportation have been revised; ---The requirements for product recall and traceability management have been revised; ---Training requirements have been revised; ---The "Management System and Personnel" section has been deleted, and related requirements have been moved to the relevant sections; ---Requirements for record and file management have been modified; ---The appendix "Guidelines for Microbiological Monitoring Procedures in Food Production Processes" has been revised; --- An appendix entitled "HACCP Principles and Application Guide" has been added. National Food Safety Standards General Hygiene Standards for Food Production 1.Scope This standard specifies the site selection and factory environment, factory buildings and workshops, facilities and equipment, hygiene management, and food raw materials for food production enterprises. Management of food additives and food-related products; food safety control during production; inspection; food storage and transportation; food recall and traceability. Basic requirements and management principles for traceability management, personnel training, record and document management, etc. This standard applies to the production of all types of food. The formulation of specific hygiene standards for food production should be based on this standard. 2.Terms and Definitions 2.1 Pollution The process of introducing or generating harmful biological, chemical, and physical substances during food production. 2.2 Pests Insects (such as flies, cockroaches, and meal borers), birds (such as sparrows), and rodents (such as rats) that adversely affect food production and products. Animals such as (etc.). 2.3 Food production personnel Operators who directly handle packaged or unpackaged food, food equipment and utensils, and food contact surfaces during the food production process. 2.4 Food contact surfaces Equipment, tools, and the skin and work clothes of food production workers may come into contact with food during the food production process. 2.5 Separation Isolation is achieved by leaving space between items, facilities, and areas, rather than by setting up physical barriers. 2.6 Separation Isolation can be achieved by setting up physical barriers such as walls, sanitary barriers, shields, or separate rooms. 2.7 Food production sites Buildings and sites used for food production, as well as other buildings, sites, and surrounding environments managed in the same manner. 2.8 Monitoring Observation or measurement is performed according to preset methods and parameters to assess whether the control link is under control. 2.9 Work clothes Specialized clothing and accessories, such as coats, trousers, shoes, hats, and hairnets, are provided to food production workers to reduce the risk of food contamination. Masks, aprons, sleeves, gloves, etc. 2.10 Cleaning work area Food production areas are controlled by implementing measures to meet the high cleanliness requirements of the food production process. 2.11 General Work Area For food production areas where there are no special requirements for cleanliness during the food production process. 2.12 Semi-clean work area Food products whose cleanliness requirements, determined according to the food processing technology, fall between those of clean work areas and general work areas during production. Production operation area. 2.13 Water in contact with food Water used in the food production process that comes into direct contact with food, such as water used for washing, cooling, thawing, ice making, and steaming. Water used for cleaning food contact surfaces, etc. 2.14 Water for Non-Contact Food Use Water used in food production that does not directly contact food, such as water for jacket insulation, indirect cooling, and water used for cleaning non-food contact surfaces. Water, etc. 3.Site selection and factory environment 3.1 Site Selection 3.1.1 The factory site should not be located in an area that significantly contaminates food. For example, a location that poses a clear disadvantage to food safety and the edibility of the food. The impact is such that it cannot be mitigated by taking measures, and building a factory at this location should be avoided. 3.1.2 The factory area should not be selected where toxic or harmful substances, dust, harmful gases, radioactive materials, and other diffuse pollution sources cannot be effectively cleaned. The address of the excluding. 3.1.3 The factory area should not be located in areas prone to flooding. If it is difficult to avoid such areas, necessary preventive measures should be taken. 3.1.4 There should be no places around the factory area that pose a potential risk of large-scale insect breeding. If it is difficult to avoid such places, necessary preventive or elimination measures should be taken. 3.2 Factory Environment 3.2.1 The potential pollution risks to food production from the environment should be considered, and appropriate measures should be taken to minimize them. 3.2.2 The factory area should be rationally laid out, with clear division of functional areas and appropriate separation or partitioning measures to meet production needs and prevent cross-contamination. pollute. 3.2.3 Roads within the factory area should be paved with concrete, asphalt, or other hard materials that do not easily generate dust; open spaces should be properly protected to ensure dust control. Under normal weather conditions, it can prevent dust and water accumulation, keeping the environment clean. 3.2.4 Green spaces within the factory area should maintain an appropriate distance from food production workshops. Vegetation should be regularly maintained to prevent the breeding of pests. This includes information on vegetation types, pesticides, and... The types of fertilizers and their application methods should be designed to prevent contamination of the production area. 3.2.5 Animals unrelated to production should not be kept in food production areas. 3.2.6 The plant area should have a suitable drainage system, and appropriate measures should be taken as needed to prevent sewage backflow and surface water accumulation. 3.2.7 Dormitories, canteens, staff recreational facilities and other living areas should be kept at an appropriate distance from or separated from food production areas. 3.2.8 Wastewater treatment facilities and coal-fired boiler rooms, and other areas prone to dust generation within the factory area, should be kept at an appropriate distance from food production areas, and located... When it is difficult to avoid the prevailing wind direction downwind, necessary precautions should be taken. 3.2.9 During construction and renovation within the factory area, appropriate measures such as partitioning should be taken to avoid impacting the food production area. (Difficult to partition) Necessary preventative measures should be taken. 4.Factory buildings and workshops 4.1 Design and Layout 4.1.1 The factory buildings and workshops should be rationally designed and laid out according to the needs of the production process, meet the relevant operational requirements for food safety, and avoid food production accidents. Pollution occurred in the middle. 4.1.2 The factory buildings and workshops should be rationally divided according to the product characteristics, production processes, production features, and the cleanliness requirements of the production process. Work areas should be clearly defined and effectively separated or divided. Work areas are typically divided into clean work areas, semi-clean work areas, and general work areas; or... The work area is divided into a clean work area and a general work area. The general work area should be separated from other work areas. Work equipment should be set up separately for work areas with different cleanliness levels. It has a clean and disinfected area. 4.1.3 The area and space of the factory building should be commensurate with the production capacity, facilitating equipment installation, cleaning and disinfection, material storage, and personnel operation. The layout of internal equipment and piping should facilitate operation, maintenance, and cleaning. 4.1.4 The testing laboratory should be effectively separated from the production area. If on-site testing is required in the production area, it should be reasonably carried out in accordance with the workshop environmental control requirements. The setup should not cause contamination. 4.2 Building Internal Structure and Materials 4.2.1 Internal Structure The building's internal structure should be resistant to detachment and easy to maintain, clean, and disinfect. It should be constructed using appropriate durable materials. 4.2.2 Ceiling 4.2.2.1 The ceiling should be constructed using non-toxic, odorless materials that are suitable for production needs and allow for easy observation of its cleanliness; if it is directly on the inner layer of the roof... When using spray paint for ceilings, non-toxic, odorless, mildew-resistant, non-flaking, and easy-to-clean paints should be used. 4.2.2.2 The ceiling should be easy to clean and disinfect, and its structure should prevent condensation from dripping down, or a device should be installed to prevent condensation from dripping down, in order to prevent mold. To prevent the growth of bacteria and the breeding of pests, measures such as ventilation, dehumidification, and reducing temperature differences can be taken when necessary to avoid condensation. 4.2.2.3 Water and/or steam, electricity, gas, and other pipelines should be avoided being installed above exposed food; if it is absolutely necessary to install them, their surfaces should be protected from damage. It can prevent surface peeling, dust accumulation, water accumulation, or have devices or measures to prevent surface peeling, dust scattering, and water droplets falling. 4.2.3 Walls 4.2.3.1 Walls and partitions should be constructed using non-toxic, odorless, and impermeable materials. Wall surfaces within the operating height range should be smooth, flat, and not prone to accumulating dirt. It should be able to accumulate dirt and be easy to clean; if paint is used, it should be non-toxic, odorless, mildew-proof, not easy to peel off, and easy to clean. 4.2.3.2 The junctions between walls, partitions, and floors should be structurally sound and easy to clean, such as by using curved interfaces to effectively prevent dirt accumulation. For products whose production processes have special requirements for production sites and walls, those requirements should be met. 4.2.3.3 There should be no holes or gaps around the pipes that pass through the wall and connect to the outside world to prevent pests from entering. 4.2.4 Doors and Windows 4.2.4.1 Doors and windows should be tightly closed, made of waterproof, sturdy, and non-deformable materials, and easy to clean and disinfect. 4.2.4.2 Window and door glass should be made of unbreakable materials. If ordinary glass must be used, necessary measures should be taken to prevent damage to the original structure if the glass breaks. Pollution can be caused by raw materials, packaging materials, and food. 4.2.4.3 Window sills should be avoided. If they must be installed, their structure should prevent dust accumulation and be easy to clean. Openable windows should be equipped with easy-to-use... Clean and effective insect-proof window screens or other sealing devices. ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GB 14881-2025_English be delivered?Answer: Upon your order, we will start to translate GB 14881-2025_English as soon as possible, and keep you informed of the progress. The lead time is typically 3 ~ 5 working days. The lengthier the document the longer the lead time.Question 2: Can I share the purchased PDF of GB 14881-2025_English with my colleagues?Answer: Yes. 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