National Food Safety Standard of the P.R.C.: Hygiene standards for the production of compound seasonings

This standard specifies the scope of application, terminology and definitions, site selection and plant environment, plant and workshop, facilities and equipment, hygiene management, food raw materials, food additives and food-related products, food safety control, inspection, storage and transportation of food, product recall management, training, management system, basic requirements and management criteria for personnel, records and document management. The existing contents in the National Food Safety Standard General Hygiene Specification for Food Production (GB 14881-2013) were directly quoted, and the special technological requirements for the production of compound seasonings were specified.