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, introducing stricter and more detailed requirements for health food production [1][2][3]. Group 1: Key Changes in the New Standard - The new standard expands from 10 chapters to 14 chapters, adding informative appendices and significantly revising various aspects such as site selection, factory environment, facilities, raw materials, and production process safety controls [1][2]. - The terminology has been updated to reflect food attributes more accurately, changing "general production area" and "clean area" to "general operation area" and "clean operation area" [2]. Group 2: Implementation and Impact - The implementation of the new standard aims to enhance production processes, ensure corporate responsibility, and improve product quality, thereby fostering innovation within the health food industry [3][4]. - The standard establishes a comprehensive control system covering the entire production chain from raw materials to finished products, enhancing safety measures and management requirements [4][5]. Group 3: Industry Implications - The new standard raises industry entry barriers, compelling companies to strengthen their quality management systems, while providing clear production guidelines for compliant enterprises [6]. - For consumers, the new standard is expected to enhance safety assurance in health food products, ensuring that consumers can purchase and consume these products with confidence [6].