The core basis is GB 14881-2025 "General Hygiene Standards for Food Production" (implemented on September 2, 2026), covering key requirements throughout the entire process. The following are the key points for simplification. 1、 Core regulations and principles - Adhere to prevention first, risk management, full process control, implement HACCP and traceability management. -Supporting the implementation of labeling and nutrition labeling standards such as GB 7718 and GB 28050. 2、 Factory and workshop design - site selection: avoid pollution sources and flood prone areas, keep the inside and outside of the factory clean, and discharge sewage in compliance with standards. -Layout: Divide cleaning/quasi cleaning/general operation areas according to cleanliness, separate pedestrian and logistics, separate raw and cooked areas, and separate inspection rooms. -Facilities: Drainage belt, water sealed floor drain; Ventilation should avoid airflow from low clean areas to high clean areas; Equipped with hand washing, disinfection, changing clothes, and insect prevention facilities. 3、 Personnel Health and Hygiene - Health Management: Personnel who come into direct contact with food should undergo daily self-examination and be immediately reassigned if they suffer from purulent skin diseases. -Personal hygiene: Wear clean work clothes (differentiated by color/style in different areas), wash hands and disinfect, prohibit wearing jewelry and makeup. -Training: covering allergenic substances, parasite prevention and control, hygiene operations, and HACCP knowledge. 4、 Raw Materials and Warehousing - Raw Material Inspection: Certificates and tickets must be obtained, and only those that pass the inspection can be stored. Allergens must be identified separately. -Storage: Divided storage, following the principles of first in first out/near expiry first out, rodent and insect proof, moisture-proof, temperature and humidity control. -Allergen control: Store raw materials containing allergens in a designated area to avoid co production; The cleaning effect needs to be verified for collinearity. 5、 Production process control (key) - process parameters: strict control of sterilization temperature and time pH、 Keep records of water activity, etc. -Cross contamination prevention and control: specialized zoning and regular disinfection of tools and equipment; Ensure proper protection and cleaning during maintenance and construction. -Special control: Parasites: Fresh aquatic products and other products need to be killed and their eggs verified. -Allergens: Full process labeling, personnel training, to prevent cross contamination. -Microorganisms: Monitor the contact surface and environment (floor drains, walls, tools, etc.), set limits and frequencies. -Unqualified products: isolated and labeled in a designated area, and disposed of according to the procedure review. 6、 Equipment and tools - Material: Food grade, corrosion-resistant, easy to clean, lubricating grease compliant and anti pollution. -Maintenance: Regular cleaning and disinfection, after maintenance