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National food safety standard - General hygienic regulation for food production
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| GB 14881-2013 | English | 85 |
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National food safety standard - General hygienic standard for food production
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| GB 14881-1994 | English | 359 |
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General hygienic regulation for food enterprises
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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/GB14881-2025
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National food safety standard – General hygienic regulation
for food production
Issued on: SEPTEMBER 02, 2025
Implemented on: SEPTEMBER 02, 2026
Issued by. National Health Commission of the People’s Republic of China;
State Administration for Market Regulation.
Table of Contents
Foreword... 3
1 Scope... 4
2 Terms and definitions... 4
3 Site selection and plant site environment... 6
4 Plant buildings and workshops... 7
5 Facilities and equipment... 9
6 Hygiene management... 14
7 Management of food raw materials, food additives and food-related products... 18
8 Food safety control during the production process... 20
9 Inspection... 22
10 Food storage and transportation... 23
11 Food recall and traceability management... 24
12 Personnel training... 24
13 Record-keeping and documentation... 25
Appendix A (Informative) Principles of HACCP and application guidelines... 27
Appendix B (Informative) Guidelines for microbiological monitoring procedures in
food production processes... 41
National food safety standard - General hygienic regulation
for food production
1 Scope
This Standard specifies the basic requirements and management guidelines for food
production enterprises, including site selection and plant site environment, plant
buildings and workshops, facilities and equipment, hygiene management, management
of food raw materials, food additives and food-related products, food safety control and
inspection during the production process, food storage and transportation, food recall
and traceability management, personnel training, record-keeping and documentation,
etc.
This Standard applies to the production of various types of food. The formulation of
specific hygienic regulations for food production shall be based on this Standard.
2 Terms and definitions
2.1 Contamination
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 have adverse effects on food production and products.
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, as well as the skin and work clothes of food production personnel,
which may come into contact with food during the food production process.
2.5 Separation
Isolation achieved by leaving space between items, facilities, and zones, rather than by
setting up physical barriers.
3 Site selection and plant site environment
3.1 Site selection
3.1.1 The plant site shall not be located in areas that could significantly contaminate
food. If there is significant adverse impact on food safety and food edibility in a certain
location, which cannot be improved by taking measures, a factory shall be avoided at
that location.
3.1.2 The plant site shall not be located in an area where toxic or harmful substances,
dust, harmful gases, radioactive materials, and other sources of diffuse pollution cannot
be effectively removed.
3.1.3 The plant site shall not be located in an area prone to flooding. If it is difficult to
avoid such areas, necessary preventive measures shall be taken.
3.1.4 There shall be no places around the plant site that pose a potential risk of large-
scale insect breeding. If it is difficult to avoid such places, necessary preventive or
elimination measures shall be taken.
3.2 Plant site environment
3.2.1 The potential contamination risks to food production from the environment shall
be considered, and appropriate measures shall be taken to minimize them.
3.2.2 The plant site shall be rationally laid out, with clear division of functional areas
and appropriate separation or partition measures to meet production needs and prevent
cross-contamination.
3.2.3 Roads within the plant site shall be paved with concrete, asphalt, or other hard
materials that do not easily generate dust; open spaces shall be provided with necessary
measures to prevent dust and water accumulation under normal weather conditions and
maintain environmental cleanliness.
3.2.4 The green areas in the plant site shall be kept at an appropriate distance from the
food production workshops, and the vegetation shall be maintained regularly to prevent
the breeding of pests. The types of vegetation, pesticides, and fertilizers, as well as their
application methods, shall be designed to prevent contamination to the production area.
3.2.5 Animals unrelated to production shall not be kept in food production sites.
3.2.6 The plant site shall be equipped with a suitable drainage system, and provided
with appropriate measures as needed to prevent sewage back-flow and surface water
accumulation.
3.2.7 Dormitories, canteens, staff recreational facilities and other living areas shall be
kept at an appropriate distance from or separated from food production areas.
3.2.8 Wastewater treatment facilities and coal-fired boiler rooms within the plant site,
which are prone to generating dust, shall be kept at an appropriate distance from food
production areas and shall be located downwind of the prevailing wind direction. Where
it is difficult to avoid them, necessary preventive measures shall be taken.
3.2.9 During the construction and renovation of buildings within the plant site,
appropriate measures such as partition shall be taken to avoid affecting the food
production area. Where partition is difficult, necessary precautions shall be taken.
4 Plant buildings and workshops
4.1 Design and layout
4.1.1 Plant buildings and workshops shall be designed and laid out reasonably
according to the needs of the production process, to meet the relevant operational
requirements for food safety, and to avoid contamination during food production.
4.1.2 Plant buildings and workshops shall be divided into working areas in a reasonable
manner according to the product characteristics, production process, production
characteristics and the cleanliness requirements of the production process, and effective
measures shall be taken to separate or partition them. Working areas can typically be
divided into clean working areas, semi-clean working areas, and general working areas;
or clean working areas and general working areas, etc. General working areas shall be
partitioned from other working areas. Different cleaning and disinfection areas for tools
and equipment shall be set up in working areas with different levels of cleanliness.
4.1.3 The area and space of the plant building shall be commensurate with the
production capacity and facilitate equipment installation, cleaning and disinfection,
material storage and personnel operation. The layout of equipment and pipelines within
the plant building shall facilitate operation, maintenance, and cleaning.
4.1.4 The testing laboratory shall be effectively partitioned from the production area. If
on-site inspections are required in the production area, they shall be set up reasonably
according to the workshop environmental control requirements and shall not cause
contamination.
4.2 Building internal structure and materials
4.2.1 Internal structure
The building's internal structure shall be resistant to detachment and easy to maintain,
clean, and disinfect. It shall be constructed using appropriate durable materials.
4.2.2 Ceiling
4.2.2.1 The ceiling shall be constructed using non-toxic, odorless materials that are
suitable for production needs and allow for easy observation of its cleanliness. If paint
4.2.4.5 Fly curtains or air curtains or other effective measures shall be installed at the
entrances of production workshops that are connected to the outside world and are not
fully enclosed for processing, except for emergency escape doors, to prevent flies from
entering. Fly curtains, if used, shall cover the entire door frame. If air curtain machine
is used, the air curtain shall completely cover the entrance and exit passage.
4.2.4.6 If the production workshop is equipped with a material transfer port that
connects to the outside, it shall meet the requirements of 4.2.4.5.
4.2.5 Ground
4.2.5.1 The ground shall be constructed using non-toxic, odorless, impermeable, and
corrosion-resistant materials. The ground structure shall facilitate sewage discharge and
cleaning.
4.2.5.2 The ground shall be flat, non-slip, free of obvious cracks, easy to clean and
disinfect, and provided with appropriate measures to prevent water accumulation.
5 Facilities and equipment
5.1 Facilities
5.1.1 Water supply facilities
5.1.1.1 It shall be able to ensure that the water quality, water pressure, water quantity
and other water supply requirements meet the needs of production.
5.1.1.2 Food contact water and non-food contact water used during food production
shall be transported through completely separate pipelines, and each pipeline system
shall be clearly labeled for easy identification.
5.1.1.3 The water quality of food contact water shall comply with the provisions of GB
5749.Where there are special requirements for water quality, appropriate water
treatment equipment or facilities shall be provided, or corresponding measures shall be
taken to comply with relevant regulations.
5.1.1.4 The materials used for water pipes and storage facilities of food contact water
shall be non-toxic, corrosion-resistant, and comply with relevant regulations.
5.1.1.5 Self-supplied water sources and water supply facilities shall comply with
relevant regulations. Products used in water supply facilities that relate to drinking
water safety shall also comply with relevant national regulations.
5.1.2 Drainage facilities
5.1.2.1 The design and construction of the drainage system shall ensure smooth
drainage, facilitate cleaning and maintenance, and prevent food contamination.
5.1.2.2 Drainage system inlets shall be equipped with water-sealed or other closed-loop
floor drains to prevent the escape of foul air. The effectiveness of the floor drain's
sealing performance shall be checked regularly, and the water seal of the floor drain
shall be prevented from drying out. Solid waste collection devices shall be installed
where necessary to prevent solid waste from entering the pipeline.
5.1.2.3 Appropriate measures shall be taken at the outlet of the drainage system to
prevent pest intrusion.
5.1.2.4 Indoor drainage shall flow from areas with high cleanliness requirements to
areas with low cleanliness requirements, and measures shall be taken to prevent back-
flow.
5.1.3 Cleaning and disinfection facilities
5.1.3.1 Sufficient dedicated cleaning facilities for food, tools and equipment shall be
provided, and appropriate disinfection facilities shall be provided where necessary. A
dedicated area shall be set up to store cleaning agents, disinfectants, and disinfection
tools and equipment to avoid cross-contamination.
5.1.3.2 Cleaning and disinfection of mobile devices or detachable equipment shall
avoid cross-contamination. If necessary, a dedicated area or cleaning and disinfection
room shall be set up.
5.1.4 Waste storage facilities
5.1.4.1 Dedicated waste storage facilities and containers that are reasonably designed,
leak-proof, and easy to clean shall be provided, and sealed facilities and containers shall
be used when necessary.
5.1.4.2 Facilities and containers for storing waste in the workshop shall be labeled
clearly and stored separately.
5.1.4.3 When necessary, temporary waste storage facilities and containers shall be set
up in appropriate locations and stored according to the characteristics of the waste.
5.1.5 Personal hygiene facilities
5.1.5.1 A changing room shall be set up at the entrance of the production site or
production workshop. The size of the room and the number of changing facilities shall
be appropriate to the number of food production personnel in each shift. If necessary,
independent changing rooms shall be set up at the entrance of the specific working area
as needed, based on the characteristics of the product process and the cleanliness
requirements of the working area. Changing rooms shall ensure that work clothes,
personal clothing, and other items are kept separately.
5.1.5.2 At the entrance of the production workshop and in necessary places within the
workshop, shoe changing (wearing shoe covers) facilities or work shoe disinfection
5.2.1.3.2 The equipment shall be securely fixed to the wall or floor without gaps;
alternatively, during installation, sufficient space shall be left between the equipment
and the ground or wall to allow for cleaning and maintenance.
5.2.1.3.3 Elevated walkways shall avoid being adjacent to or crossing exposed food
production lines and shall be easy to clean and maintain. If it cannot be avoided,
effective measures shall be taken to prevent it from contaminating products and
production lines.
5.2.1.3.4 For equipment with a lot of dust, effective dust removal measures shall be
considered.
5.2.2 Monitoring equipment
5.2.2.1 Appropriate monitoring equipment and facilities shall be provided according to
the needs of environmental monitoring of production sites and online monitoring of
production lines.
5.2.2.2 Equipment used for monitoring, control, and recording, such as pressure gauges,
thermometers, and recorders, shall be regularly inspected, calibrated, or maintained.
The use of automatic recording devices to record monitoring parameters is encouraged.
6 Hygiene management
6.1 General requirements
6.1.1 Hazard analysis of the production process shall be conducted to identify critical
control points and establish corresponding food safety control measures.
6.1.2 The establishment of corresponding food safety management systems based on
the principles of Hazard Analysis and Critical Control Points (HACCP) is encouraged.
6.1.3 For the principles and applications of Hazard Analysis and Critical Control Point
(HACCP), refer to Appendix A.
6.2 Management system
6.2.1 A food safety management system that is appropriate to the food type, production
process and production scale shall be formulated and continuously improved based on
actual production and implementation.
6.2.2 The food safety management system shall at least include monitoring of key food
safety links, standard operating procedures for hygiene, cleaning and disinfection,
health of food production personnel, food safety self-inspection, requirements for food
safety management personnel and professional and technical personnel, requirements
for the procurement, acceptance, transportation and storage of food raw materials, food
additives and food-related products, as well as requirements for the use of food
additives, prevention of contamination during production, product recall, personnel
training, record-keeping and documentation, etc.
6.2.3 Inspections shall be conducted on the implementation of management systems
and corrective actions shall be taken when necessary.
6.3 Management of plant building and facilities
6.3.1 All facilities in the plant building shall be kept clean, and repairing or replacement
shall be carried in a timely manner if any problem occurs. Carry out routine
maintenance, conduct regular inspections, and keep timely records.
6.3.2 Production, packaging, and storage equipment and tools, production pipelines,
and exposed food contact surfaces shall be cleaned regularly and disinfected as needed.
6.3.3 Cleaned and disinfected movable or detachable equipment and utensils shall be
placed in a suitable location that prevents recontamination of their food contact surfaces
and kept in working order.
6.3.4 Changing rooms, air showers, and toilets shall be cleaned and disinfected
regularly to ensure hygiene.
6.4 Personnel management
6.4.1 Health management of food production personnel
6.4.1.1 Food production personnel who handle ready-to-eat food shall undergo a health
check annually and obtain a health certificate before starting work.
6.4.1.2 Individuals suffering from diseases that are considered detrimental to food
safety as stipulated by the national health administration department, such as cholera,
bacterial and amoebic dysentery, typhoid and paratyphoid fever, viral hepatitis (type A
and type E), active pulmonary tuberculosis, or purulent or exudative skin diseases, shall
not engage in work involving direct contact with food intended for consumption.
6.4.1.3 Food production personnel shall check their health status before starting work
each day. Those have symptoms such as fever, vomiting, diarrhea, or purulent or
exudative skin diseases, shall suspend their work involving direct contact with ready-
to-eat food. They can only return to work after the cause has been identified, any
diseases that may compromise food safety have been ruled out, and necessary protective
measures have been taken.
6.4.2 Hygiene requirements for food production personnel
6.4.2.1 Before entering a food production area, personal hygiene shall be maintained to
prevent food contamination.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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