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 Points - The National Health Commission and the State Administration for Market Regulation have jointly revised the "National Food Safety Standard for Good Manufacturing Practices for Health Foods" (GB 17405—2025), marking the first update in 27 years since its introduction in 1998 [1] - The new standard has significantly expanded, increasing from 10 chapters to 14 chapters, and includes additional informative appendices [1] - The revised standard imposes stricter and more detailed requirements across various aspects of health food production, including site selection, factory environment, facilities, raw materials, production processes, and food safety management [1][4] Summary by Sections Revision Overview - The new standard replaces the old GB 17405—1998 and is based on the framework of GB 14881, aligning terminology with food safety standards by changing "general production area" and "clean area" to "general operation area" and "clean operation area" [4] - The update reflects the evolution of the health food industry over the past 30 years and aims to enhance food safety attributes [4] Implementation and Impact - The release of the new standard aims to enforce the "strictest standards" requirement, helping to standardize production processes, enhance product quality, and stimulate innovation within health food companies [5] - It establishes a comprehensive regulatory framework that connects health food production with safety management principles, thereby supporting the healthy development of the industry [5] Full Chain Control System - The new standard introduces a full chain control system from raw materials to finished products, enhancing safety measures throughout the production process [6] - It includes new requirements for raw material management, production process control, and verification, ensuring that each batch of products undergoes material balance checks and cleaning procedures to prevent cross-contamination [6][7] Consumer Protection - The implementation of the new standard is expected to raise industry entry barriers, prompting companies to strengthen their quality management systems [7] - It provides clear production guidelines for compliant companies, fostering healthy competition in the industry and enhancing consumer safety and confidence in health food products [7]