1 Scope
This standard specifies basic technical requirements with regard to the personnel, design and facilities, material, manufacturing process, storage and transportation of finished products as well as their quality and hygiene management of health food enterprises.
This standard is applicable to all the health food manufacturers.
2 Normative References
The following documents contain provisions which, through reference in this text, constitute provisions of this standard. At the time of publication, all editions indicated were valid. All standards are subject to revision, and parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the standards indicated below.
1 Scope
2 Normative References
3 Definitions
4 Personnel
5 Design and Facilities
6 Materials
7 Manufacturing
8 Storage and Transportation of the Finished Product
9 Quality Management
10 Hygiene Management
