Views: 0 Author: Site Editor Publish Time: 2026-08-28 Origin: Site
Dear bosses, factory directors, and quality control partners of export food production companies:
A quick calculation shows that there is less than a month left until September 2, 2026, the day that food people 'love and hate' - GB 14881-2025 'General Hygienic Standards for Food Production' will be officially implemented! In addition to the well-known addition of a new independent allergen management chapter, the change of the HACCP system from an 'elective course' to a 'compulsory course', and the inclusion of parasite control in the standards for the first time, what other changes are there in the new standards?
The customs boys and girls recently went to the factory for inspection and found that many companies are still 'calmly waiting and watching.' Some even asked: 'Isn't it just a matter of changing the version number? Is it similar to the 2013 version?'
No no no! This is the 'first comprehensive revision' in 12 years, with 46 new articles and 15 deleted ones. The management concept has been directly upgraded from 'post-event supervision' to 'pre-emptive prevention'. To put it in plain English: places where you were 'almost OK' before may now be 'minefields'!
Today, the customs will help you take stock of the 'invisible minefields' that are easiest to step on!
What you think: draw a yellow line on the ground, put a 'Cleaning Area' sign on the wall, let's get on with it!
The new standard says: This is called 'self-deception.' Physical isolation is required! There must be walls, independent doors and windows, and buffer rooms between the clean area, quasi-clean area and general area. The delivery port should be equipped with double-door interlocking, and air must flow from clean to dirty areas.
Customs reminds: quickly check the process drawings to see if you should build walls and install interlocking windows. Don't let 'air scurrying' become the 'invisible killer' of your product.
What you think: throw all the rags, brushes, and basins into a big pool and soak them, and you're done.
The new standard says: No! The clean area, quasi-clean area, and general area must be equipped with separate cleaning and disinfection facilities. The tools and utensils in each area must be washed and used separately.
Customs reminder: start color separation management! Use blue for clean areas, yellow for quasi-clean areas, and red for general areas. Let the workers and tools go back to their own homes and find their own mothers. It is strictly forbidden to visit each other's homes.
What you think: There is a small room in the workshop to facilitate sampling and save trouble.
The new standard says: DANGER! The inspection room must be effectively separated from the production area. Chemicals, samples, and people moving around can contaminate the production area. If you really need to conduct on-site inspections in the production area, you must make a control plan in advance and explain the reasons to the regulatory authorities.
Customs reminder: Prioritize moving out of the inspection room. If you really can't move it, you have to make a beautiful 'risk control plan', otherwise Guan Guan will be 'soul tortured'.
What you think: If you install a fresh air system, the air will definitely be good and you won’t have to worry about it anymore.
The new standard says: Think beautifully! Air microorganisms must be monitored regularly in cleaning work areas, filters must be cleaned and replaced regularly, and air colonization tests must be conducted. A filter that is not maintained is dirtier than if it is not installed at all!
Customs reminds: Go and touch your fresh air filter. Is it thicker than your range hood? Change it when it's time to change it, don't let it become a 'secondary source of pollution'.
What you think: After water pipes and electric wire pipes pass through the wall, stuff them with cardboard or cloth strips, out of sight but out of mind.
The new standard says: full of loopholes! There should be no holes or gaps around wall-through pipes connected to the outside world. It must be completely sealed with fireproof mud and sealant.
Customs reminder: Take a flashlight and walk along the wall of the workshop. Where you see 'light transmission', it is a 'risk point'. Block it quickly to prevent bugs and mice from 'driving straight in'.
What you think: The floor drain is just a drainage outlet, as long as there is water.
The new standard says: Big mistake! Floor drains must be installed with water seals (height ≥50mm) and must be inspected regularly to prevent them from drying out. The direction of drainage must be from clean area → quasi-clean area → general area, and reverse flow is strictly prohibited.
Customs reminds: The first thing you do every day at work is to 'replenish water' for each floor drain. Don't let 'sewage smell' become the 'flavor' of your product.
What you think: In the locker, work clothes are placed on top, and your shoes are placed on the bottom. Use a bag to separate them.
The new standard says: Unhygienic! Work shoes and personal shoes must be stored in separate cabinets. Work clothes in the cleaning area should be clearly distinguished in color and style, and mixing across areas is strictly prohibited.
Customs reminder: Divide your locker quickly and buy some work clothes of different colors. Don't let the 'ash on your personal soles' contaminate the 'cleanliness of your work clothes'.
What you think: I disinfected it today and didn’t record it. Anyway, I have a good memory.
The new standard says: Words have no basis! Cleaning and disinfection must be inventory-based and verifiable. Who washed it, what medicine was used, what the concentration was, and how effective it was, all must be recorded. The cleaning area must be 'disinfected in one shift'.
Customs reminds: Establish a 'Cleaning and Disinfection Ledger', equip it with an ATP fluorescence detector or smear test, and let the data speak for itself. Don't let 'feelings' get you wrong.
Guan Guan's 'old mother'-style advice:
There is less than a month left before the implementation of the new standards. Time is tight and the tasks are heavy! But don’t panic, grasping these three points can help you 'avoid pitfalls' quickly:
Start the 'gap analysis' immediately: compare the new standards one by one to see where you 'fail'.
Hardware transformation and system upgrading 'work with both hands': Don't just focus on 'building walls' and forget to write the 'HACCP system' and 'allergenic substance management' into the documents.
The training should be 'covered to all employees': from the boss to the cleaning lady, everyone must know what the new standards say. Don’t wait until the employees ask questions and don’t know anything during the inspection.
Remember: Compliance is only the bottom line, and safety is the lifeline. I hope that all friends from exporting food companies can 'perfectly clear customs' before September 2nd, so that our 'Made in China' food will be more confident in the international market!
The pictures are generated with AI assistance.
Source: Fuzhou Customs 12360 | If there is any infringement, please contact us to delete it
