T/NDAS 63-2022 Ningde City Small-scale Food Processing Workshop Hygiene Standards

Scope

Scope: This document stipulates the requirements for the production and processing sites, facilities and equipment, hygiene management, personnel management, food raw and auxiliary material management, food safety control during production, packaging and labeling, inspection, food storage and transportation, non-conforming product management, system and record management, etc. of small food production and processing workshops in Ningde City; it is applicable to the production and operation activities of small food production and processing workshops in Ningde City. Main technical content: 3. Terminology and definitions: This section stipulates the terminology and definitions of small food production and processing workshops, pre-packaged food, and bulk food. 4. Production and processing sites: This section stipulates the site selection environment, design and layout, and internal structure of small food production and processing workshops. 5. Facilities and equipment: This section stipulates the facilities, equipment, tools, and containers of small food production and processing workshops. 6. Hygiene management: This section stipulates the health management of personnel, hygiene requirements for personnel, and personnel training in small food production and processing workshops. 8. Management of food raw and auxiliary materials, additives, and food-related products: This section stipulates the management of food raw and auxiliary materials, additives, and food-related products in small food production and processing workshops. 9. Food safety control during production: This section stipulates the control of biological contamination, chemical contaminants, and physical contamination during the production process of small food production and processing workshops. 10. Packaging and labeling: This section stipulates the packaging and labeling of small food production and processing workshops. 11. Inspection: This section stipulates the inspection content of small food p

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