GB/T 44881-2023General technical specification for quality control and management of food production (English PDF)
食品生产质量控制与管理通用技术规范
This is a limited preview
Buy now to download the full PDF (15 pages)
Need quotation for your management?
Get a formal quotation for GB/T 44881-2023 in 30 minutes.
Issued by
SAMR; SAC
Level / Type
National · Recommended
Issue date
September 7, 2023
Implementation date
April 1, 2024
Scope
GB/T 44881-2023 is the English-translated version of 食品生产质量控制与管理通用技术规范.
GB/T 44881-2023 is the Chinese national specification for how a food producer controls and manages product quality, as distinct from food safety, which its foreword leaves to laws and food safety standards.
Its contents run from general principles through quality management bodies, personnel and systems, plant environment and building design, facilities and equipment, raw materials, auxiliary materials and food packaging materials, the processing technology, food quality inspection, handling of product that fails quality requirements, after-sales management, quality traceability, withdrawal and recall, training, verification and evaluation, improvement, and document and record management.
It defines food quality, food quality control and food quality management, taking further terms from GB/T 15091 and GB/T 19000. Clause 1 says it applies to quality control and management of all types of food production. Issued on 7 September 2023, it has applied since 1 April 2024.
Found what you need?
Document preview — GB/T 44881-2023
National Standard of the People's Republic of China
- ICS
- 67.040
- Classification
- X 00
Issued by: State Administration for Market Regulation; Standardization Administration of the PRC
Contents
- Preface
- 1 Scope
- 2 Normative reference documents
- 3 Terms and Definitions
- 4 General principles and requirements
- 4.1 Comprehensive control and management
- 4.2 Food production quality objectives
- 4.3 Food quality
- 4.4 Factors affecting food quality
- 4.5 Food production quality control and management measures
- 4.6 Evaluation and improvement of food production quality control and management
- 5 Food quality management institutions, personnel and systems
- 5.1 Food quality management organization
- 5.2 Food quality management personnel
- 5.3 Food quality management system
- 6 Factory environment and factory building design
- 7 Facilities and Equipment
- 8 Raw materials, auxiliary materials, food packaging materials
- 8.1 Supply of raw materials, auxiliary materials and food packaging materials
- 8.2 Acceptance of raw materials, excipients, and food packaging materials
- 8.3 Transportation and storage of raw materials, auxiliary materials, and food packaging materials
- 8.4 Information records of raw materials, excipients and food packaging materials
- 9 Process
- 9.1 Product development
- 9.2 Production process design
- 9.3 Pretreatment of food raw materials and auxiliary materials
- 9.4 Process quality control
- 9.5 Packaging and labeling
- 10 Food quality inspection
- 11 Handling of products that do not meet food quality requirements
- 12 Food after-sales management
- 13 Food quality traceability, withdrawal and recall
- 14 Training and Assessment
- 15 Verification and Evaluation
- 15.1 Verification event planning
- 15.2 Implementation of verification activities
- 15.3 Evaluation of verification results
- 15.4 Verification records
- 16 improvements
- 16.1 Handling food production quality management issues
- 16.2 Prevention and continuous improvement
- 16.3 Improvement records
- 17 Documents and Records Management
- Reference
Foreword
This document complies with the provisions of GB/T 1.1-2020 "Standardization Work Guidelines Part 1: Structure and Drafting Rules of Standardization Documents" Drafting.
This document stipulates technical requirements related to food quality. Food safety-related requirements can be found in relevant laws, regulations, policies and food safety standards. document.
1 Scope
This document stipulates the overall principles and requirements for food production quality control and management, food quality management institutions, personnel and systems, factory areas Environment and factory building design, facilities and equipment, raw materials, auxiliary materials, food packaging materials, processing processes, food quality inspection, failure to meet food quality requirements Product processing, food after-sales management, food quality traceability, withdrawal and recall, training and assessment, verification and evaluation, verification, evaluation and improvement progress, as well as file and record management, etc.
This document applies to quality control and management of all types of food production. If necessary, specially develop quality control and management for certain types of food production For technical specifications, please refer to this document.
2 Normative reference documents
The contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, the dated quotations For undated referenced documents, only the version corresponding to that date applies to this document; for undated referenced documents, the latest version (including all amendments) applies to this document.
GB/T 15091 Basic terminology for the food industry
GB/T 19000 Quality Management System Fundamentals and Terminology
GB/T 22005 General principles and basic requirements for the design and implementation of traceability systems in feed and food chains
GB/T 38574 General technical requirements for food traceability QR codes
3 Terms and definitions
The terms and definitions defined in GB/T 15091 and GB/T 19000 and the following apply to this document.
3.4 The extent to which food quality data deviates from expected values
3.3 All functions and activities necessary to determine and achieve food quality requirements. [Source: GB/T 15091-1994,2.19]
3.1 Food quality
The sum of the characteristics and characteristics of a food that meets specified or potential requirements. Reflects the quality of food. [Source: GB/T 15091-1994,2.18]
3.2 Food quality control
The techniques, methods, behaviors and measures taken to determine and achieve food quality requirements.
......
This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 15 pages — is available in the English PDF.
Referenced standards
Normative references
- GB/T 15091Fundamental vocabulary and classification of processed food - Part 1: Fundamental vocabulary of processed food
- GB/T 19000Quality management systems -- Fundamentals and vocabulary
- GB/T 22005Traceability in the feed and food chain -- General principles and basic requirements for system design and implementation
- GB/T 38574General technical requirement for two-dimensional code of food traceability
Similar standards
How to Download GB/T 44881-2023
- 1
Add to cart
Click "Download PDF" on this page and choose "Buy this standard". You can add more standards before checkout.
- 2
Checkout
Enter your email and billing details. Payment is processed securely by Stripe (cards or bank transfer). Prefer bank details? Request a quotation (min. order $300).
- 3
Instant delivery (0–9 sec)
Delivery is automatic: within seconds of payment you'll receive an email with a secure download link. The link stays valid for 72 hours.
- 4
Invoice included
A tax invoice is attached to the confirmation email. Need a custom invoice? Contact us.
Related Standards
GB/T 15091.1-2026 — Fundamental vocabulary and classification of processed food - Part 1: Fundamental vocabulary of processed food
GB/T 15091-1994 — Fundamental vocabulary and classification of processed food - Part 1: Fundamental vocabulary of processed food
GB/T 15091.2-2026 — Fundamental vocabulary and classification of processed food - Part 2: Classification of processed food
Secure payment via Stripe
Payments accepted
GB/T 44881-2023
$305.00