1. 企业基本情况 Basic Information of Establisment
1.基本情况Basic information
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1.《中华人民共和国进口食品境外生产企业注册管理规定》第五、第六条、第七、第八条
Articles5、6、7and 8 of the Administration of Registration of Foreign Food Establishments intended to be imported into the P.R.China.
2.《中华人民共和国进出口食品安全管理办法》
Measures of the People's Republic of China for the Administration of Import and Export Food Safety
3.《食品安全国家标准 畜禽屠宰加工卫生规范》（GB 12694）
National Food Safety Standard – Code of Hygienic Practice for the Livestock and Poultry Slaughtering Enterprise (GB 12694).
4．《食品安全国家标准 食品生产通用卫生规范》（GB 14881）National Food Safety Standard – General hygienic code for food production (GB 14881)
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1.填写《进口肠衣境外生产企业注册申请书》
Fill in the form of Application For export of Casing to P.R.China.
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1.企业应如实填报信息，基本信息应与出口国主管部门提交的信息一致、应与实际生产加工情况一致
The establishment shall fill the true information in the application form, which shall be in line with the actual production of the establishment and the information provided by the competent authority.
2.人力资源（企业和官方）应能满足企业生产加工和官方检验监管的要求
Human resources (establishments and official veterinarians) shall be able to meet the needs of establishment production and official inspection control.
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√符合Yes
□不符合No
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2. 企业位置、车间布局和设施设备 Location, Workshop Layout and Facilities & Equipments
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2.1企业选址及厂区环境
The location and environment of meat establishment
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《食品安全国家标准 畜禽屠宰加工卫生规范》（GB 12694）中3.1、3.2
Articles 3.1 and 3.2 of National Food Safety Standard – Code of Hygienic Practice for the Livestock and Poultry Slaughtering Enterprise (GB 12694).
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2.1提供厂区所处地区环境的图片，图片中应标明周围环境信息（市区、郊区、工业、农业和居民区等）
Provide pictures of the establishment location and environment, indicating clearly the surrounding environment information (urban, suburban, industrial, agricultural, residential areas, etc.).
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远离动物饲养场、屠宰加工厂、兽医院、动物交易市场等动物疫病传播高风险场所及其他污染源至少3千米，并有围墙与其它建筑物分开。远离有毒有害场所及其他污染源，其设计和建造应避免形成污垢聚集、接触有毒材料。
厂区占地面积，建筑面积。主要道路情况，如铺设适合于车辆通行的坚硬路面(如混凝土或沥青路面等)，路面平整、易冲洗，无积水。厂区内禁止饲养与屠宰加工无关的动物。
Keep away from animal breeding farms, slaughter and processing plants, veterinary hospitals, animal trading markets and other places with high risk of spreading animal diseases and other pollution sources at least 3 kilometers, and have walls separated from other buildings. Keep away from toxic and harmful places and other pollution sources, and its design and construction should avoid the formation of dirt accumulation and contact with toxic materials.
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√符合Yes
□不符合No
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2.2厂区布局
Layout of the factory
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《食品安全国家标准 畜禽屠宰加工卫生规范》（GB 12694）中3.1、3.3和4.1
Articles 3.1, 3.3 and 4.1 of National Food Safety Standard – Code of Hygienic Practice for the Livestock and Poultry Slaughtering Enterprise (GB 12694).
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2.2提供厂区平面图，平面图应标明生产加工、原料/成品储存、化学品存放间、实验室（如适用）等不同功能区。
Provide the factory floor plan , which shall indicate different functional areas such as production and processing area, storage for raw materials / finished products, storage room for chemicals and laboratory(if applicable),etc.
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设计和布局应合理，是否建有与生产能力相适应的符合卫生要求的原料、辅料、成品、包装物料、化学物品等储存设施和废物、垃圾暂存设施，人流、物流、气流流向合理，避免交叉污染。入口处有车辆箱体和轮胎消毒的设施设备。
The design and layout should be reasonable, whether there are storage facilities for raw materials, auxiliary materials, finished products, packaging materials and chemicals and temporary storage facilities for waste and garbage.Whether flow of people, logistics and air flow to is reasonable,to avoid cross-contamination. At the entrance there are facilities for disinfecting vehicle boxes and tires.
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√符合Yes
□不符合No
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2.3车间设计和布局
Design and layout of workshop
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《食品安全国家标准 食品生产通用卫生规范》（GB14881）中4.1
Articles 4.1 of National Food Safety Standard –General hygienic code for food production (GB 14881).
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2.3提供生产车间平面图，车间平面图应明确标出清洁区和非清洁区的范围；标明人员更衣间、生产加工、工器具清洗消毒间等功能区；标明车间内人员及产品流动方向
Provide workshop floor plan, which shall indicates the boundary of clean areas and non-clean areas clearly; indicates personnel dressing room, room,production and processing area ,the tools cleaning and disinfection room,etc;indicates the flow direction of personnel and products in the workshop.
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车间的面积、高度应与生产能力和设备的安置相适应，满足所加工的肠衣工艺流程和加工卫生要求；车间地面应用防滑、密封性好、防吸附、易清洗的无毒材料修建，具有便于排水和清洗的构造，保持清洁、无积水，确保污水从清洁区域流向非清洁区域。
The area and height of the workshop should adapt to the production capacity and the placement of equipment to meet the processing process and processing health requirements of casings; The floor of the workshop shall be constructed with non-toxic materials with anti-slip, good sealing, anti-adsorption and easy cleaning, which shall be easy to drain and clean. It shall be kept clean and free of water to ensure that sewage flows from the clean area to the non-clean area.
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√符合Yes
□不符合No
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2.4生产设备
Production equipments
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《食品安全国家标准 食品生产通用卫生规范》（GB 14881）中5
Article 5 of National Food Safety Standard – General hygienic code for food production (GB 14881).
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2.4提供主要设备设施清单
Provide a list of major equipments and facilities.
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企业应配备与生产能力相适应的生产设备
应设置合理，易于进行清洗和维护。与肠衣接触的物品、装置和设备表面均应使用耐腐蚀、防锈、防吸附、易清洗的无毒材料，其构造应易于清洗消毒，保持清洁、光滑， 以合适的频次进行有效的清洗和消毒，并维护良好。
Establishment shall be equipped with equipments in line with its production capacity which must be with reasonable setting and easy to clean and maintain;The surfaces of the articles, devices and equipment in contact with the casings should be made of non-toxic materials that are resistant to corrosion, rust, adsorption and easy to clean. The structure should be easy to clean and disinfect, keep clean and smooth, and be effectively cleaned and disinfected with appropriate frequency, and be well maintained.
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√符合Yes
□不符合No
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2.5仓储设施
Storage facilities
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《食品安全国家标准 食品生产通用卫生规范》（GB 14881）中5.1.8
Article 5.1.8 of National Food Safety Standard – General hygienic code for food production (GB 14881).
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2.5简述储存库卫生管理要求，提供能够体现仓储情况的储存库内相关图片
Describe the sanitation management requirements of the storage and provide relevant pictures that can reflect the storage conditions.
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企业应保证输华肠衣明确标识、专区存放，贮存和运输环境清洁卫生
成品储存库应保持清洁、恒温、恒湿，有防霉、防鼠、防虫蝇设施和温湿度控制设施；库内产品应有明显标识以便追溯，并与墙壁、地面保持一定距离；库内不得存放有碍卫生的物品。盐渍肠衣需冷藏保存，温度控制在10℃以下，并定时记录。
Establishment shall ensure that casing exported to China is clearly marked and stored in dedicated areas. The storage and transportation shall be clean and hygienic. Finished products repository must be kept clean, constant temperature and humidity, with mildew, rodent and fly prevention facilities and temperature and humidity control facilities; Products in the warehouse must be clearly marked for traceability and keep a certain distance from the wall and ground; Articles harmful to hygiene shall not be stored in the storehouse. Salted casings must be stored in cold storage, with the temperature controlled below 10℃ and regularly recorded.
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√符合Yes
□不符合No
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