T/CCFAGS 008-2019 Active Group standards

T/CCFAGS 008-2019 Requirements for Food Safety Management of Primary Agricultural Products (Livestock and Poultry)

T/CCFAGS 008-2019

Publish Date: 2019-11-01 Implement Date: 2019-11-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/CCFAGS 008-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Integrated agriculture and forestry

ICS Name: The comprehensive organization and management of the company (enterprise)

Publish Date: 2019-11-01

Implement Date: 2019-11-01

Scope

Scope: This standard specifies the terms and definitions, legal requirements, food safety management systems, good operating practices, and food hazard control for primary agricultural products of livestock and poultry. This standard applies to livestock and poultry breeding bases in China that wish to improve their food safety management capabilities. Main technical content: This standard draws on the experience of international standard organizations and global good agricultural practice standards, and takes into account relevant Chinese standards and requirements to develop operational standards that meet China's national conditions for small and medium-sized suppliers to improve their food quality and safety management. Purpose: To promote retailers and catering chain enterprises to establish consistent supply chain procurement standards and sustainable improvement paths for small and medium-sized production enterprises, exchange market opportunities for quality, and provide consumers with safer and more reliable food. Objective: To help small and medium-sized production enterprises establish transparent procurement channels with retailers and catering chain enterprises, share product and factory inspection information, achieve one-time audits across the supply chain, mutual recognition, early warning, and multi-party collaboration in the market. Methods: Organize retailers and catering chain enterprises to conduct training, self-inspections, and factory inspections for small and medium-sized production enterprises, support domestic small and medium-sized production enterprises in establishing phased quality improvement and continuous improvement plans, and popularize the concept of global good agricultural practices. Technical content: Legal requirements, food safety management systems, good operating practices, food hazard control, Appendix A (normative appendix) - Intermediate-level review checklist, Appendix B (normative appendix) - Basic-level review checkl