What are the basic requirements for the quality of grain commodities in China?

Quality mainly has the following three basic requirements:

(1) Food is non-toxic and harmless, and meets the requirements of food hygiene and quality.

(2) It has nutritional value;

(3) Good color, fragrance, taste and shape;

If the nutrients in food are reduced or moldy, then this food will reduce or lose its due edible value. This phenomenon is not only caused by improper production, processing, storage, transportation and sales, but also by adulteration, doping and forgery.

Basic requirements of food: food safety, hygiene and necessary nutrition. Among them, food safety and hygiene is the most basic requirement for food.

Enterprises engaged in food production and processing in the Catalogue of Key Products for Food Quality and Safety Supervision and Management must have food hygiene licenses and business licenses, and should also apply for food production licenses.

Environmental condition requirements

Food production enterprises must have environmental conditions to ensure product quality, mainly including no harmful gases, radioactive substances and diffuse pollution sources around food production enterprises, and no potential places for large-scale insect reproduction; Production workshops, warehouses and other facilities should be equipped with corresponding effective measures according to the hygienic requirements of the production process and the characteristics of raw material storage to prevent the invasion, hiding and breeding of rats, mosquitoes, flies and insects and avoid endangering food quality and safety.

Requirements for production equipment conditions

Food production and processing enterprises must have production equipment, process equipment and related auxiliary equipment to ensure product quality, and have workshops or places suitable for raw material processing, processing and storage to ensure product quality.

Basic requirements of processing technology and technology

The technological process of food processing should be scientific and reasonable. The production and processing process should be strictly regulated, and necessary measures should be taken to prevent cross-contamination between raw food and cooked food, raw materials and semi-finished products and finished products. Processing technology and production process are important links affecting food quality and safety, and improper control of process flow will have a great impact on food quality and safety.

Basic requirements for using raw materials

The raw materials and additives used by food production and processing enterprises shall be non-toxic and harmless, and conform to the corresponding mandatory national standards, industry standards and relevant regulations.

Basic requirements of personnel

In food production and processing enterprises, all kinds of personnel have different basic requirements because of their different jobs and responsibilities. The production and operation personnel of the enterprise must undergo technical (skill) training and hold relevant certificates before taking up their posts; For quality inspectors, they should participate in training, obtain the required qualifications after passing the examination, and be competent for the requirements of post work. Personnel engaged in food production and processing, especially producers and operators, must be in good health, free from infectious diseases and maintain good personal hygiene.

Basic requirements for product storage and transportation

Enterprises should take necessary measures to ensure that products do not deteriorate during storage and transportation. The finished products produced by food production and processing enterprises must be stored in a special finished product warehouse. Containers, packages, tools and equipment used for storing, transporting and loading and unloading food must be non-toxic and harmless, meet the relevant hygiene requirements, and be kept clean to prevent food pollution. Finished products and pollutants shall not be transported in the same car during transportation.

Basic requirements of inspection ability

Food production and processing enterprises should have the means of quality inspection and measurement detection suitable for the products they produce. For enterprises that do not have the ability of ex-factory inspection, they must entrust inspection institutions that meet the statutory qualifications to conduct ex-factory inspection of products. The measuring instruments and inspection instruments of an enterprise belong to the compulsory verification scope, and must be verified by the measurement department and used within the validity period.

Basic requirements of quality management

Food production and processing enterprises should establish a complete product quality management system, clearly define the quality responsibility and authority of departments and personnel that have an impact on quality and their relationship, and stipulate the functions and powers that inspection departments and inspectors can exercise independently. There should be corresponding assessment methods in the product quality management system formulated by enterprises, and they should be strictly implemented. Enterprises should implement the whole process quality management from the incoming acceptance of raw materials to the ex-factory inspection and control of products, strictly implement post quality specifications, quality responsibilities and corresponding assessment methods, prohibit the use of raw materials that do not meet the requirements, prohibit unqualified products from leaving the factory, and implement quality veto.

Basic requirements of product packaging

Product packaging refers to the packaging of containers, materials and auxiliary materials in the process of transportation, storage and sales in order to protect products, facilitate transportation and promote sales. Materials used for food packaging, such as cloth bags, cartons, glass containers, plastic products, etc. , must be clean, non-toxic, harmless, must comply with the provisions of national laws and regulations, and meet the requirements of the corresponding mandatory standards.

Basic requirements of product identification

The contents of food labels must be true, conform to the provisions of national laws and regulations, meet the requirements of corresponding product (label) standards, and indicate the product name, factory name, address, ingredient list, net content, production date or shelf life, product standard code and number, etc. Labels used on large packages of naked food should also comply with the above provisions.

The food leaving the factory must be marked with the food production license number on the food packaging of the smallest sales unit, and the food market access mark must be printed (affixed). (Source: Food Partner Network)

Food safety is based on food hygiene, which contains the basic meaning of hygiene. That is, "food should be non-toxic and harmless" means that normal people are in an edible state under normal eating conditions and will not cause harm to the human body.

The basic requirements of Chinese laws for food safety and hygiene quality are: food should be non-toxic, harmless, meet nutritional requirements, and have corresponding sensory characteristics such as color, fragrance and taste.

Fundamental terms of food industry defines "food hygiene (food safety)" as the measures taken to prevent food from being polluted by harmful substances (including physical, chemical and microbial aspects) during production, harvesting, processing, transportation, storage and sales, and to make food beneficial to human health. It is emphasized that the primary problem of ensuring food hygiene is not simply to solve the problem of eating well, eating carefully and eating coarsely, but to solve the problem of eating cleanly, harmlessly, toxic and nontoxic, that is, food safety and hygiene.

Chapter I General Principles

Article 1 In order to strengthen the supervision and management of food quality and safety from the source, improve the quality management and product quality and safety level of food production and processing enterprises, and ensure personal health and safety, according to the Product Quality Law of People's Republic of China (PRC), the Trial Regulations on the Production License of Industrial Products, the Decision of the State Council on Further Strengthening Product Quality Work, and the functions entrusted by the State Council to the General Administration of Quality Supervision, Inspection and Quarantine (hereinafter referred to as the General Administration of Quality Supervision, Inspection and Quarantine).

Article 2 The term "food" as mentioned in these Measures refers to products that have been manufactured through industrial processing and are intended for human consumption or drinking.

Who is engaged in food production and processing activities for the purpose of sales in People's Republic of China (PRC), must abide by these measures. The import and export of food shall be handled in accordance with the provisions of the state on inspection, quarantine, supervision and administration of import and export commodities.

Article 3 Food quality and safety must conform to the provisions of national laws, administrative regulations and mandatory standards, and meet the requirements of safeguarding human health and personal safety, and there is no unreasonable danger endangering health and safety.

Article 4 Enterprises engaged in food production and processing (including individual operators) must meet the requirements of the national market access system for food quality and safety, have the necessary production conditions to ensure food quality and safety (hereinafter referred to as "necessary conditions"), and obtain food production licenses according to the prescribed procedures. The food produced and processed must pass the inspection and be printed with (affixed with) the market access mark of food quality and safety before it can be sold out of the factory.

An enterprise that has not obtained a food production license may not produce and process the corresponding food. Production without a production license is unlicensed production. Foods that fail to pass the inspection and are not printed (affixed) with food quality and safety market access signs shall not be sold out of the factory.

Article 5 Quality and technical supervision departments at all levels shall, in accordance with the unified arrangements and requirements of the AQSIQ, be responsible for organizing the implementation of the market access system for food quality and safety within their respective functions and duties, and impose administrative penalties on illegal acts.

Article 6 Any unit or individual has the right to report any violation of these Measures to the AQSIQ and local quality and technical supervision departments. The department that accepts the report shall keep the informant confidential and reward those who report meritorious service in accordance with state regulations.

Chapter II Necessary Conditions for Food Production and Processing Enterprises

Article 7 Food production and processing enterprises shall meet the conditions for the establishment of enterprises as stipulated by laws, administrative regulations and relevant state policies.

Eighth food production and processing enterprises must have the environmental conditions to ensure the quality and safety of products.

Article 9 Food production and processing enterprises must have production equipment, process equipment and related auxiliary equipment to ensure product quality and safety, and have workshops or places suitable for raw material processing, processing and storage to ensure product quality. The use of special processing equipment such as radiation processing technology to produce food shall also meet the conditions stipulated by relevant laws and regulations such as measurement.

Article 10 The technological process of food processing should be scientific and reasonable, and the production and processing process should be strictly regulated to prevent biology, chemistry and physical contamination, and to prevent cross-contamination between raw food and cooked food, raw materials and semi-finished products, finished products, old food and fresh food.

Article 11 The raw materials and additives used by food production and processing enterprises in food production shall comply with the relevant provisions of the state. Non-edible raw and auxiliary materials shall not be used to process food.

Twelfth food production and processing enterprises must organize production in accordance with effective product standards. Food quality and safety must meet the requirements of laws and regulations and corresponding mandatory standards. If there is no mandatory standard, it shall meet the requirements of the standard expressly adopted by the enterprise.

Thirteenth food production and processing enterprises responsible person and main management personnel should understand the knowledge of laws and regulations related to food quality and safety; Food enterprises must have professional and technical personnel, skilled workers and quality workers suitable for food production. Personnel engaged in food production and processing must be healthy and free from infectious diseases and other diseases that affect food quality and safety.

Article 14 A food production and processing enterprise shall have the means of quality inspection and measurement inspection suitable for the products it produces. Enterprises should have the ability to inspect products before leaving the factory, and the inspection and testing instruments can only be used after passing the metrological verification. Enterprises that do not have the ability of ex-factory inspection must entrust an inspection agency with legal qualifications announced by the General Administration of Quality Supervision, Inspection and Quarantine to conduct ex-factory inspection of products.

Article 15 Food production and processing enterprises shall establish a standard system in the whole production process, implement standardized management, establish and improve the enterprise quality management system, implement quality management in the whole process from raw material procurement, product ex-factory inspection to after-sales service, establish post quality responsibility system, strengthen quality assessment, and strictly implement quality veto power.

Encourage enterprises to obtain quality system certification or HACCP certification in accordance with internationally accepted quality management standards and technical specifications, and improve the quality management level of enterprises.

Article 16 Food packaging materials must be clean and must not pollute food. The packaging and labeling of food must conform to the corresponding laws and regulations. Naked food should be labeled if it can be labeled on its large package.

Article 17 Containers, packages, tools and equipment for storing, transporting and loading and unloading food must be safe and clean, and shall not pollute food.

Chapter III Food Production License

Article 18 The General Administration of Quality Supervision, Inspection and Quarantine authorizes the provincial quality and technical supervision department to organize the acceptance of food production licenses, the examination of necessary conditions for enterprises, the inspection of product quality and the issuance of food production licenses within its jurisdiction.

The provincial quality and technical supervision department may authorize the municipal (prefectural) quality and technical supervision department to undertake the acceptance and examination of food production licenses and other specific work.

Nineteenth food production and processing enterprises in accordance with the principle of regional jurisdiction and hierarchical management, to the local city (prefecture) level quality and technical supervision departments to apply for food production license.

The business scope of an enterprise shall cover the products for which evidence is applied.

Newly-built and newly-converted food enterprises shall promptly apply to the quality and technical supervision department for food production licenses.

Except for the restrictions prescribed by laws and administrative regulations, no unit may attach conditions to restrict enterprises from applying for food production licenses.

Twentieth provincial, municipal (prefecture) level quality and technical supervision departments shall, after receiving the application materials of enterprises, form a review team within 15 working days to complete the review of the application materials and other documents. If the enterprise materials meet the requirements, a Notice of Acceptance of Food Production License shall be issued. If the application materials of the enterprise do not meet the requirements, the quality and technical supervision department shall notify the enterprise to make corrections within 20 working days. If no correction is made within the time limit, the application shall be deemed to have been withdrawn.

Article 21 For enterprises whose written materials have passed the examination, the examination group shall complete the on-site examination of the necessary conditions and ex-factory inspection ability of the enterprise within 40 working days in accordance with the examination rules for food production licenses, and the examination group shall sample the enterprises that have passed the on-site examination.

Article 22 The evaluation team or the enterprise applying for evidence collection shall deliver the sample to the designated inspection institution within 10 working days after sealing the sample (unless there are special provisions). After receiving the sample, the inspection institution shall conduct inspection according to the prescribed standards and requirements, and complete the inspection within the prescribed time limit.

Article 23 If an enterprise meets the certification requirements after the necessary conditions examination and certification inspection, the quality and technical supervision department shall review the review report within 10 working day, and after it is confirmed to be correct, the provincial quality and technical supervision department shall uniformly summarize the materials of enterprises meeting the certification requirements, and submit the list of enterprises meeting the certification requirements and related materials to the AQSIQ within 15 working day.

Twenty-fourth after the examination of the necessary conditions or certification inspection is unqualified and does not meet the certification conditions, the quality and technical supervision department shall issue a notice of unqualified food production license examination to the enterprise and explain the reasons. Since the date of issuance of the Notice of Unqualified Examination of Food Production License, the original Notice of Acceptance of Enterprise Food Production License will automatically become invalid. The enterprise shall immediately rectify after receiving the Notice of Unqualified Examination of Food Production License, and can apply for evidence again after 2 months.

Article 25 The General Administration of Quality Supervision, Inspection and Quarantine shall, within 10 working days, examine and approve the enterprise materials that meet the certification requirements reported by the provincial quality and technical supervision departments. AQSIQ is responsible for publishing the list of enterprises that have obtained food production licenses.

Twenty-sixth provincial quality and technical supervision departments shall, according to the reply of the General Administration of Quality Supervision, Inspection and Quarantine, complete the work of issuing food production licenses and their copies to production enterprises that meet the certification requirements within 15 working days.

Article 27 Where the food produced by an export food production and processing enterprise is sold in People's Republic of China (PRC), it shall apply for a food production license in accordance with the provisions of these Measures. Enterprises that have obtained export food hygiene registration certificates and registration certificates issued by entry-exit inspection and quarantine institutions, or enterprises that have passed HACCP system certification and verification, are exempt from the examination of the necessary conditions of enterprises when applying for food production licenses.

When applying for a food production license, a food certification enterprise recognized by the General Administration of Quality Supervision, Inspection and Quarantine shall simplify or avoid the examination of the necessary conditions of the enterprise in accordance with the principle of non-repetition.

Article 28 The validity period of a food production license is generally not more than 5 years. The validity period of production licenses for different foods shall be stipulated by the corresponding normative documents.

Article 29 An enterprise shall, six months before the expiration of the food production license, apply to the quality and technical supervision department that originally accepted the application for the food production license for renewal. The quality and technical supervision department shall review and renew the certificate in accordance with the prescribed application procedures.

Thirtieth food production license shall be subject to the annual examination system. An enterprise that has obtained a food production license shall, within the validity period of the certificate and before the expiration of 1 year 1 month, submit an application for annual examination to the local prefecture-level quality and technical supervision department. Annual review shall be organized and implemented by the quality and technical supervision department that accepts the application for annual review. If the annual examination is qualified, the quality and technical supervision department shall sign the annual examination opinion on the copy of the enterprise production license.

Article 31 Where the production conditions of food raw materials, production technology and production equipment have undergone major changes, or new food varieties have been developed and produced, food production and processing enterprises shall apply to the quality and technology supervision department that originally accepted the application for food production license for change within three months after the change. When accepting the application for change, the quality and technical supervision department shall examine whether the enterprise still meets the requirements of the necessary conditions for food production enterprises.

When the name of an enterprise changes, it shall, within 3 months after the name change, apply to the quality and technical supervision department that originally accepted the application for food production license for renaming the food production license.

Article 32 An enterprise shall properly keep the food production license. If the production license is lost or illegible due to damage or force majeure, a statement shall be published in newspapers at or above the provincial level in time and reported to the provincial quality and technical supervision department. The provincial quality and technical supervision department shall promptly accept the application for renewal of the food production license of the enterprise, go through the formalities for renewal according to the regulations, and report it to the AQSIQ for the record.

Article 33 The serial number of a food production license consists of English letters QS plus 12 Arabic numerals. QS is the abbreviation of English quality and safety. The first four digits of the number are the number of the accepting institution, the middle four digits are the product category number, and the last four digits are the serial number of the enterprise. For products with production licenses, enterprises must mark the production license number on the packaging and labels of the products.

QS**** **** ****

Serial number of certified enterprise

Product category number

Acceptance organization number

Chapter IV Inspection of Food Quality and Safety

Thirty-fourth raw materials, additives, packaging materials and containers used in the production and processing of food must be subject to the incoming inspection system. Those that do not meet the quality and safety requirements shall not be used for food production, processing and packaging. Food must be inspected before leaving the factory, and food that has not been inspected or failed to pass the inspection shall not leave the factory or be sold.

Article 35 An enterprise that has obtained a food production license and has the ability to inspect its products before leaving the factory may inspect the foods it produces and processes within the scope permitted by the food production license. If the state has other provisions on the inspection of some special foods, it shall be handled in accordance with the relevant provisions of the state.

Enterprises that implement self-inspection shall send samples to inspection institutions designated by quality and technical supervision departments for comparison every year.

Thirty-sixth inspection institutions engaged in food inspection as stipulated in these Measures must have legal qualifications and conditions, and can only engage in statutory inspection and entrusted inspection after metrological certification, examination and accreditation or laboratory accreditation in accordance with state regulations.

Article 37 An enterprise that does not have the ability of ex-factory inspection of products shall entrust an inspection agency designated and uniformly announced by AQSIQ to conduct ex-factory inspection of food according to the principle of convenience nearby.

Thirty-eighth units and staff responsible for food inspection and sampling shall conduct product sampling and inspection in accordance with the requirements of relevant product standards and technical specifications.

Chapter V Food Quality and Safety Signs

Article 39 The food subject to the food quality and safety market access system must be printed (pasted) with the food quality and safety market access mark before leaving the factory. Without the food quality and safety market access mark, it may not be sold.

Article 40 The market access mark of food quality and safety is a quality mark indicating that food meets the basic requirements of quality and safety, which is expressed by the English abbreviation "QS" of "quality and safety".

Article 41 The General Administration of Quality Supervision, Inspection and Quarantine (AQSIQ) shall uniformly formulate the style of market access marks for food quality and safety (hereinafter referred to as "QS marks") (see Annex).

Forty-second enterprises use food quality and safety market access signs to show that their products have passed the inspection and meet the basic requirements of food quality and safety. If an enterprise obtains a food production license and the ex-factory food passes the self-inspection or entrusted inspection, it shall print (paste) the QS mark on the food packaging or label of the smallest sales unit.

When using the food quality and safety market access mark, it can be enlarged or reduced as needed, but it must not be deformed or discolored. Food quality and safety market access signs are printed (pasted) by food production enterprises themselves.

Article 43 If non-consumers use or improperly preserve food with QS mark during the quality guarantee period, producers and sellers shall bear legal responsibilities according to their respective obligations.

Chapter VI Food Quality and Safety Supervision

Article 44 An enterprise that has obtained a food production license shall ensure the continuous and stable production of qualified food and accept the supervision and management of the local quality and technical supervision department. Food sales enterprises should check whether the food they sell has QS mark and food production license number.

Article 45 The quality and technical supervision department shall regularly supervise and inspect the food quality and safety according to the characteristics of different types of food, mainly checking whether the enterprise continuously meets the necessary conditions for ensuring product quality, whether it continuously ensures food quality and safety, and the use of food production licenses and food quality and safety market access signs. If food quality and safety problems are found in the supervision and inspection, the enterprise shall be notified in writing to make rectification within a time limit, and in accordance with relevant regulations, an inspection agency shall be designated to conduct strict inspection on the food produced and processed by the enterprise within a certain period of time.

Forty-sixth food production and processing enterprises shall not use expired, invalid, deteriorated, unclean, aged, recycled or inedible raw materials to produce and process food. The quality and technical supervision department shall strengthen the supervision and inspection of the use of raw materials, additives and packaging materials in food production and processing enterprises. Check whether they ask the supplier for a certificate of conformity when purchasing food raw materials, or whether they pass the inspection by themselves or by entrustment.

Article 47 Where new resources and varieties of food additives are used to produce and process food, or new raw materials are used in food packaging, the food production and processing enterprises must conduct quality and safety inspection before putting into production, and provide quality and safety inspection certificates to the quality and technical supervision departments. The quality and technical supervision department shall supervise the use of the above new materials.

Article 48 The State General Administration of Quality Supervision, Inspection and Quarantine and the provincial quality and technical supervision departments are responsible for supervising and managing the work of food inspection institutions. If the inspection results are inconsistent with the actual situation, the responsibility of the relevant inspection institutions shall be investigated.

Article 49 If an enterprise disagrees with the conclusion of supervision and inspection, it may, within 5 days from the date of receiving the inspection result, apply to the quality and technical supervision department or its superior management department for reinspection. The quality and technical supervision department shall entrust a statutory inspection agency to conduct re-inspection and make a written reply within 10 days from the date of accepting the re-inspection. The reinspection result is final.

Chapter VII Examiners and Inspectors

Article 50 Examiners engaged in the examination of the essential conditions of enterprises shall have a college degree or above or have the qualifications for professional and technical positions above the intermediate level, be familiar with and engage in quality supervision and management, or be familiar with and engage in food production or inspection, and only after passing the training and examination can they undertake the examination of food production licenses.

Article 51 Food inspectors shall have the required academic qualifications or qualifications for primary professional and technical positions (including primary qualifications for quality specialty), have engaged in food inspection or related professional inspection, and can undertake food quality inspection only after passing the examination.

Article 52 The State implements the qualification management system for food quality and safety inspectors and the professional qualification management system for food inspectors. Inspectors and inspectors must hold relevant certificates. Personnel who have not passed the examination shall not engage in the corresponding examination or inspection.

Article 53 The AQSIQ shall be responsible for uniformly formulating examination standards and training materials for inspectors, uniformly training teachers and uniformly organizing inspectors and inspectors to take examinations and issue certificates. The provincial quality and technical supervision department is responsible for organizing the training of local examiners and inspectors.

Article 54 The General Administration of Quality Supervision, Inspection and Quarantine shall register the qualifications of inspectors and inspectors. Registration is valid for 3 years. During the validity period of registration, inspectors and inspectors shall receive relevant continuing education in accordance with the unified requirements of AQSIQ.

Chapter VIII Punishment Rules

Fifty-fifth food production, processing or sales enterprises in any of the following circumstances, the quality and technical supervision department shall order them to stop production and sales, and obtain a food production license within a time limit; And impose a fine of 0/5% to 20% of the value of illegally produced and sold products (including sold and unsold foods)/kloc; Illegal income, confiscate the illegal income; Causing losses, shall be investigated for responsibility according to law.

(a) unauthorized production without obtaining a food production license;

(2) Entrusting an unlicensed enterprise to produce and process food;

(three) the food production license expires to continue production;

(four) unauthorized production beyond the scope of the license;

(5) selling unlicensed products.

Article 56 If an enterprise that has obtained a food production license fails to indicate the production license number and affix (paste) the QS mark on the food packaging as required, it shall be ordered to make corrections; If the circumstances are serious, a fine of less than 30,000 yuan may be imposed, and the food production license shall be revoked.

Article 57 Where an enterprise that forges or fraudulently uses the food production license and QS mark and obtains the production license transfers or alters the number or mark of the production license, the quality and technical supervision department shall order it to make corrections and punish it according to Article 53 of the Product Quality Law of People's Republic of China (PRC); If the circumstances are serious, the food production license shall be revoked.

Whoever illegally accepts or uses the production license number provided by others shall be punished in accordance with the provisions of the preceding paragraph.

Article 58 If an enterprise fails to conduct the annual review on time, or fails to pass the annual review, or fails to apply for change as required, the quality and technical supervision department shall order it to make corrections within a time limit; If it fails to make corrections within the time limit, it shall be punished in accordance with the provisions of Article 53 of the Product Quality Law of People's Republic of China (PRC); If the circumstances are serious, the food production license shall be revoked.

Fifty-ninth the use of raw materials and food additives that do not meet the requirements of these measures to produce processed food shall be punished in accordance with the provisions of Article 50 of the Product Quality Law of People's Republic of China (PRC); If the circumstances are serious, the food production license shall be revoked.

Article 60 If a food production enterprise does not have the factory inspection ability and sells products without authorization, or if a food production enterprise has the factory inspection ability and fails to carry out the factory inspection in accordance with the provisions, the quality and technical supervision department shall order it to make corrections within a time limit; If it fails to change within the time limit or if the circumstances are serious, a fine of 30 thousand yuan shall be imposed; If the circumstances are serious, the food production license shall be revoked.

Article 61 If the measuring instruments of enterprises and inspection institutions fall within the scope of compulsory verification, or the measuring instruments that fall within the scope of non-compulsory verification have not been periodically verified by themselves or sent to other metrological verification institutions for periodic verification, or continue to be used if they fail to pass the verification, they shall be punished in accordance with Article 46 of the Detailed Rules for the Implementation of the Metrology Law of People's Republic of China (PRC) and the provisions of the National Metrology Law.

Sixty-second food quality and safety does not meet the requirements of mandatory standards, and shall be punished in accordance with the provisions of Article 49 of the Product Quality Law of People's Republic of China (PRC). If the circumstances are serious, the food production license shall be revoked.

Sixty-third enterprises in the production and processing process, there are acts of doping and adulteration; Serious consequences are caused by product quality and safety accidents; In the supervision and inspection organized by the national supervision and spot check or the provincial quality and technical supervision department, the quality and safety indicators are unqualified for two consecutive spot checks; If an enterprise refuses to accept supervision and inspection, and the consequences and circumstances are serious, the food production license shall be revoked by the issuing department and administrative punishment shall be given in accordance with relevant laws and regulations.

Article 64 If an inspection agency violates these regulations by forging inspection results or issuing false certificates, it shall be punished in accordance with the provisions of Article 57 of the Product Quality Law of People's Republic of China (PRC), and its qualification to undertake inspection tasks shall be cancelled. Cancel laboratory accreditation and metrological certification, and review accreditation qualifications.

Article 65 Anyone engaged in the supervision and management of food quality and safety who abuses his power, neglects his duty or engages in malpractices for personal gain, if the case constitutes a crime, shall be investigated for criminal responsibility according to law; If it does not constitute a crime, it shall be given administrative sanctions according to law.

The quality and technical supervision department engaged in food quality and safety supervision and management shall be given a warning and informed criticism if it has the above-mentioned illegal acts; If the circumstances are serious, the qualification for examining the food production license shall be cancelled.

Article 66 Inspectors and inspectors who perform their duties unscientific and unfairly in their work shall be given necessary administrative sanctions such as criticism, warning or transfer from their posts according to the seriousness of the case, until their qualifications are revoked.

Article 67 If an enterprise or inspection institution has any objection to the examination, certification and administrative punishment of the quality and technical supervision department, it may bring an administrative reconsideration or an administrative lawsuit according to law.

Chapter IX Supplementary Provisions

Article 68 An enterprise that applies for a food production license and entrusts product quality inspection shall pay the fees in accordance with the relevant provisions of the state. The charging standard shall be implemented in accordance with the documents approved by the state price management department.

Article 69 The AQSIQ shall be responsible for the interpretation of these Measures.

Article 70 These Measures shall come into force as of the date of promulgation.

(Source: AQSIQ website)