强化食品属性与全链条管控，保健食品生产规范新“国标”发布

Core Viewpoint - The newly revised "National Food Safety Standard for Good Manufacturing Practices of Health Food" (GB 17405—2025) has been officially released, marking the first update in 27 years since its initial introduction in 1998. The new standard imposes stricter and more detailed requirements across all production stages of health food [1][5]. Group 1: Key Changes in the Standard - The new standard has expanded from 10 chapters to 14 chapters, including additional informative appendices [1]. - Significant revisions have been made to various aspects such as site selection, factory environment, facilities and equipment, raw materials, production processes, and food safety control measures [4][6]. - The terminology has shifted from "general production area" and "clean area" to "general operation area" and "clean operation area," aligning with food-related expressions [4]. Group 2: Implementation and Impact - The release of the new standard aims to enhance the production processes of health food companies, ensuring compliance with the most rigorous standards and improving product quality and safety [5][7]. - The standard establishes a comprehensive control system from raw materials to finished products, enhancing safety measures throughout the production chain [6]. - The introduction of a "verification" chapter solidifies product safety and ensures that the entire production process is controllable [7]. Group 3: Industry Implications - The new standard raises the entry barriers for the health food industry, compelling companies to strengthen their quality management systems [7]. - It provides clear production guidelines for compliant companies, fostering healthy competition within the industry [7]. - Consumers will benefit from enhanced safety assurances, allowing them to purchase and consume health food products with greater confidence [7].