Core Viewpoint - The new "Production License Review Guidelines for Egg Products (2025 Edition)" issued by the State Administration for Market Regulation aims to standardize the production of egg products, including the introduction of liquid egg products into the licensing review process due to food safety concerns related to Salmonella contamination [1][2]. Group 1: New Guidelines Overview - The new guidelines categorize egg products into six main types, including preserved eggs, salted eggs, and liquid egg products, which are widely used in baking [1]. - The guidelines will take effect on January 1, 2026, requiring all egg product manufacturers to comply with the new regulations for production licensing, changes, and renewals [3]. Group 2: Safety Measures and Requirements - Specific requirements for the production of liquid egg products include the design of facilities to prevent contamination, the prohibition of using pressure methods for breaking eggs, and regular microbiological testing of pasteurized products [2]. - The guidelines emphasize the need for egg product manufacturers to establish strict procurement management, production process control, and inspection management systems to enhance food safety [2].

Core Points - The State Administration for Market Regulation has released the "Production License Review Guidelines for Egg Products (2025 Edition)" which will take effect on January 1, 2026 [1] - The new guidelines include liquid egg products in the production license review for the first time, aiming to enhance the quality and safety of egg products and promote industry upgrades [1] Summary by Sections Regulatory Changes - The new guidelines replace the previous "Production License Review Guidelines for Egg Products (2006 Edition)" and aim to further standardize the production licensing of egg products [1] - The guidelines clarify the latest review requirements for production sites, equipment layout, personnel management, and product inspection based on new legal regulations and national food safety standards [1] Food Safety Focus - Emphasis is placed on identifying and controlling food safety risks, requiring egg product manufacturers to establish and implement strict procurement management, production process control, and inspection management systems [1] Industry Development - The inclusion of new products like liquid egg products in the licensing review reflects a response to industry development needs and aims to support the high-quality development of the egg product industry [1]

Core Points - The Market Regulation Administration has released the "Egg Product Production License Review Guidelines (2025 Edition)" to enhance the regulation of egg product production and ensure quality safety [1][3] - The new guidelines will take effect on January 1, 2026, replacing the previous 2006 version [1][4] Summary by Sections General Principles - The guidelines aim to standardize the production licensing of egg products and strengthen enterprise supervision [1][5] Production Sites - Specific requirements for production locations are outlined to ensure compliance with safety standards [6] Equipment and Facilities - The guidelines detail the necessary equipment and facility standards for egg product production [7] Process Flow - Clear instructions on the layout and workflow of production processes are provided to enhance efficiency and safety [7] Personnel Management - Requirements for personnel management are established to ensure that staff are adequately trained and compliant with safety protocols [7] Management Systems - Companies are required to implement robust management systems to oversee production and ensure adherence to safety standards [7] Test Product Inspection - Guidelines include provisions for the inspection of test products to maintain quality control [7] Product Definitions - The guidelines define egg products as those primarily made from fresh poultry eggs, with specifications for various types including liquid egg products [10][12] - New categories such as liquid egg products and a separate classification for heat-set egg products have been introduced [13][14] Risk Identification and Control Requirements - Companies must regularly evaluate suppliers of key raw materials like fresh eggs to ensure compliance with national food safety standards [17] - Effective monitoring and documentation of critical processes during production are mandated [18] - Companies are encouraged to establish comprehensive management systems to uphold food safety responsibilities [19]