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]