Qualification requirements for food inspection agencies

Chapter 1 General

Article 1 In order to strengthen the management of food inspection agencies, the recognition conditions are formulated in accordance with the Food Safety Law of the People's Republic of China (hereinafter referred to as the Food Safety Law) and its implementation regulations.

Article 2 The accreditation conditions apply to the accreditation of food inspection agencies that carry out food inspection activities in accordance with the Food Safety Law.

Article 3 These accreditation conditions stipulate the requirements that food inspection agencies should meet in terms of organization, inspection capabilities, quality management, personnel, facilities and environment, equipment and standard materials.

Article 4 Institutions applying for qualification certification of food inspection agencies shall be able to guarantee the independence, integrity and impartiality of inspection activities, and meet the requirements of the "Labor Qualification Evaluation Evaluation Criteria" and this certification condition.

Chapter 2 Organization

Article 5 The food inspection agency shall be a legally established (registered) or relatively independent inspection agency, capable of assuming legal responsibility.

Article 6 The food inspection agency of a non-independent legal person shall be responsible and responsible for the legal representative of its legal entity or its authorized personnel.

Article 7 The food inspection agency shall use officially hired inspection personnel. The inspection personnel may only practice in one food inspection agency.

Food inspection agencies shall not employ persons who are prohibited by laws and regulations from engaging in food inspection.

Article 8 Food inspection agencies conducting animal experiments shall obtain the "Certificate of Qualification of Laboratory Animal Environmental Facilities" issued by the administrative department of experimental animals above the provincial level; inspection agencies for self-produced and self-used animals must have "Experimental Animal Production License" and "Experiment Animal Quality Certificate.

Chapter 3 Inspection Capability

Article 9 Food inspection agencies shall have one or more of the following inspection capabilities:

(1) To be able to inspect the inspection items stipulated in the relevant food safety standards for certain types or types of food, including physical, chemical and all microbiological items, as well as the inspection of additives and nutritional fortifiers in food;

(2) To be able to inspect the inspection items specified in the relevant food safety standards for certain types or types of food additives, including physical, chemical and all microbiological items;

(3) Ability to inspect the inspection items specified in the food safety standards for certain types or types of food-related products, including physical, chemical and all microbiological items;

(4) It can inspect the inspection items required by general food safety standards or relevant regulations such as contaminants, pesticide residues and veterinary drug residues in food;

(5) Being able to identify the pathogenic factors of food safety accidents;

(6) To be able to carry out food safety toxicology evaluation for food safety risk assessment and administrative licensing;

(7) To be able to carry out other inspection activities stipulated in the Food Safety Law.

Chapter IV Quality Management

Article 10 Food inspection agencies shall establish and implement a quality management system that is compatible with the inspection activities they carry out in accordance with the requirements of the "Code of Food Inspection Work".

Article 11 The food inspection agency shall, in accordance with the Food Safety Law, formulate corresponding inspection responsibility investigation systems, inspection data file management systems, and food safety accident emergency inspection plans for the inspection activities carried out.

Article 12 The food inspection agency that undertakes tasks such as supervision and random inspection entrusted by the government and monitoring and evaluation of food safety risks shall also formulate corresponding work systems.

Chapter V Staff

Article 13 Food inspection agencies shall have inspection personnel and technical management personnel suitable for the inspection activities they carry out.

Article 14 Inspection personnel and technical management personnel should be familiar with the Food Safety Law and its related laws and regulations and related food safety standards, principles of inspection methods, master inspection operation skills, standard operating procedures, quality control requirements, laboratory safety and protection Knowledge, measurement and data processing knowledge, etc.

Article 15 Inspection personnel and technical management personnel shall accept the Food Safety Law and its related laws and regulations, quality management and related professional technical training and assessment, and hold a certificate of training assessment.

Article 16 Inspectors engaged in animal experiments shall obtain the "Certificate of Animal Experiment Practitioners"; those engaged in special inspection items (radiation, genetic testing) shall meet the requirements of relevant laws and regulations.

Article 17 Personnel engaged in food inspection activities shall hold a certificate to take up their posts. The proportion of inspectors with intermediate or above (including intermediate) professional titles or equivalent competence should be not less than 30%.

Article 18 The technical management personnel of a food inspection agency shall be familiar with the business, possess intermediate technical titles (including intermediate level) or equivalent abilities of relevant professions, and have been engaged in food inspection related work for more than 3 years.

Chapter VI Facilities and Environment

Article 19 The food inspection agency shall have a fixed inspection work place and special working conditions for refrigeration and freezing, data processing and analysis, information transmission facilities and equipment required for food inspection activities.

Article 20 The basic facilities and working environment of a food inspection agency shall meet the requirements of inspection methods, normal operation of instruments and equipment, storage of technical archives, sample preparation and storage, prevention of cross-contamination, guarantee of personal health and environmental protection.

The experimental area should be separated from the non-experimental area. Adjacent areas that affect each other should be effectively isolated, and clearly indicate the areas that need to be controlled.

Article 21 Microbiology laboratories shall be equipped with biosafety cabinets, and experimental activities involving pathogenic microorganisms shall be conducted in biosafety laboratories of the corresponding level in accordance with the Regulations on Biosafety Management of Pathogenic Microbiology Laboratories of the State Council.

Article 22 The food inspection agency conducting animal experiments shall meet the following conditions:

(1) There are environmental monitoring facilities such as temperature, humidity, ventilation and lighting control;

(2) Having an independent laboratory animal quarantine room;

(3) Having disinfection and sterilization facilities suitable for carrying out animal experiment projects;

(4) There are facilities for collecting and sanitaryly placing animal wastes and other wastes;

(5) There is an independent space for separating and breeding animals of different germlines and different experimental projects, and isolating sick animals;

(6) Food inspection agencies conducting special animal experiments such as volatile substances, radioactive substances or microorganisms shall be equipped with special animal laboratories and corresponding protective facilities (including ventilation and sewage systems), and be completely separated from conventional animal laboratories .

Article 23 Toxicology laboratories shall be equipped with facilities for storage and handling of positive control substances that meet environmental protection requirements.

Laboratories carrying out in vitro toxicological tests shall have sufficient independent space to conduct microbial and cell genotoxicity experiments, respectively, and meet the relevant national laboratory biosafety requirements.

Article 24 Food inspection agencies shall have measures to prevent damage, deterioration and loss of original data records and reports.

If the computer and information technology or automatic equipment system is used to collect, process, analyze, record, report or store the detection data and information materials, there should be measures to ensure their safety and integrity, and comply with the "Food Inspection Work Specification" "Requirements.

Chapter VII Instruments and Standard Materials

Article 25 The food inspection agency shall be equipped with instruments and equipment necessary for the inspection activities carried out, sample pre-treatment devices, and standard substances (reference substances) or standard bacteria (toxic) species.

Article 26 The use of instruments and equipment (including software), reference materials (reference materials) or reference bacteria (poisons), etc. by food inspection agencies shall be managed by dedicated personnel to meet the requirements for traceability.

Chapter VIII Supplementary Provisions

Article 27 The Ministry of Health of the People's Republic of China is responsible for interpreting the conditions for this determination.

Article 28 The qualification conditions of the food inspection agency undertaking the re-inspection work shall be formulated separately.

Article 29 The conditions for this certification shall come into effect on April 1, 2010.

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