Core Viewpoint - The State Administration for Market Regulation is seeking opinions on the revised "Vegetable Product Production License Review Guidelines," which aim to enhance food safety and align with national standards in the production of vegetable products. Group 1: Revision of Guidelines - The title of the guidelines has been changed from "Vegetable Product Production License Review Guidelines" to "Vegetable Product Production License Review Guidelines" in accordance with relevant regulations [1] - The framework structure has been adjusted to include eight chapters: General Principles, Production Sites, Equipment and Facilities, Equipment Layout and Process Flow, Personnel Management, Management Systems, Trial Product Inspection, and Supplementary Provisions, making the content clearer and more comprehensive [1] Group 2: Licensing Scope and Production Requirements - The licensing scope has been improved to align with national food safety standards, categorizing pickled vegetable products and adding new categories for dried vegetables and edible fungi products, ensuring coverage of common market varieties [2] - Production site requirements have been clarified, emphasizing the need for separate areas for key production processes and reinforcing hygiene standards for production facilities [2] Group 3: Equipment and Process Standards - Equipment and facility requirements have been detailed, specifying materials for production and inspection equipment, and including ventilation and monitoring equipment [3] - Strict requirements for equipment layout and process flow have been established, including hazard analysis and supplier audits for purchased raw materials, ensuring compliance with food safety standards [3] Group 4: Personnel and Management Systems - Personnel management requirements have been defined, outlining the responsibilities of key food safety personnel within enterprises [4] - Specific requirements for establishing food safety management systems have been proposed, including various record-keeping and management protocols to enhance food safety oversight [4]

近年来，为助力辖区特色食品农产品顺畅出口，衢州海关开启了全链条护航模式，从基地备案、生产加 工、自检自控等方面入手，指导企业构建符合进口国要求的质量安全管理体系，并实施"提前申报""预 约查验"等便利化措施，最大限度压缩通关时间。同时，提供国际市场动态和风险预警，支持企业研发 符合市场口味的新产品，帮助培育竞争新优势。 去年，衢州农产品出口额超12.8亿元，同比增长2.8%。衢州海关相关负责人表示，下一步将动态关注国 外市场变化，持续帮扶企业提升质量管理水平，同时进一步提升通关速度，让更多"衢州鲜味"走出国 门。 本报讯 （记者 王继红 通讯员 万东光 郑楠琪） 1月15日，江山甬江食品有限公司（以下简称"甬江食 品"）的生产车间内，一筐筐食用菌在这里经过预煮、冷却、腌渍等工序后，被快速装袋打包，准备销 往国外市场。 甬江食品是一家专业从事食用菌制品研发、生产、销售的公司，近年来积极拓展海外市场。在得知甬江 食品准备开辟欧盟市场的消息后，衢州海关启动"一企一策"精准服务机制，组建专业团队对接，帮助企 业提前把控出口风险。"我们过去主要出口亚洲市场，缺乏欧盟市场的出口经验，对相关检测标准和出 口流程不太熟悉。在 ...