National Standard on Self-Inspection Work Specifications for Health Food Production Enterprises Open to Public Consultation

The national standard 'Specifications for Self-Inspection of Quality Management Systems in Health Food Production Enterprises' is currently open for public comment on the National Standard Information Public Service Platform. The standard outlines basic requirements, frequency and methods of self-inspection, procedures, and reporting requirements for quality management systems in health food production enterprises. It unifies inspection frequencies: enterprises must conduct self-inspections at least every six months, while those with fermentation, synthesis, or enzymatic hydrolysis processes in their production lines must do so at least quarterly. Special inspections are also required after major changes in production conditions, resumption of operations following a halt, failure in spot checks, food safety incidents, or significant public opinion issues. Additionally, the standard establishes uniform procedures for self-inspection preparation, implementation, result handling, corrective actions and improvements, and archiving of records, providing standardized self-inspection forms and report templates in its normative appendix. This standard will provide a unified technical basis for health food production enterprises to carry out quality management system self-inspections, promote the implementation of corporate responsibility for food safety, and support industry authorities in strengthening risk prevention and control and implementing full-chain supervision.