Management measures for production license of small food production

Recently, the administrative measures for the license of food production and processing small workshops in Hunan Province (hereinafter referred to as the "measures for the license of small workshops") passed the examination and filing of the provincial government and officially obtained the normative document registration. This marks the promulgation and implementation of the revised "small workshop Licensing Measures". At present, more than 3600 small food production and processing workshops have been licensed in our province, and the types of food they produce include food processing products, bean products, hot-processing pastries, meat products, pickles, tea, preserved fruits, edible vegetable oil, fried goods, meat products, vegetable products, bee products, starch products, etc. Small food workshops are generally characterized by small scale, low production capacity and general management level, which is one of the key and difficult points of grass-roots food supervision.   

In March 2017, according to the relevant requirements of the food safety law and the regulations of Hunan Province on the administration of small restaurants and food vendors in small food production and processing workshops, the former food and Drug Administration of Hunan Province issued the normative document, the administrative measures for the permission of small food production and processing workshops in Hunan Province (for Trial Implementation), as a grass-roots food safety regulatory department, to carry out small food production and processing workshops The specific operation basis when the workshop permits the work. In 2019, the provincial market supervision bureau solicited opinions on the revision of the measures for the permission of small workshops through various ways, carried out field research, and formed a revised draft after a comprehensive discussion of various opinions at the bureau meeting.

At the same time, the comprehensive balance of all regions, not only to maintain a high starting point, but also to consider the economic level differences of each city and state, and try to refine and quantify the standards, so as to facilitate the actual operation of the grounding gas. The revised "small workshop licensing method" has the following characteristics: first, further clarify the boundaries, and treat the separation of production and sale differently. In order to distinguish small workshops from small catering, food business and other types of business, according to relevant regulations, it is clear that "the measures are not applicable to producers and operators only engaged in on-site production and sale of ready to eat food." The second is to further authorize the municipal and State Bureaus. Due to the unbalanced economic development and different actual situations, it is inconvenient for the Provincial Bureau to define the scale, personnel, output value and other standards of small workshops in a unified way. Therefore, it is authorized that "the market supervision and administration departments of each city divided into districts and prefectures shall formulate specific implementation measures according to the actual situation of their respective administrative regions, which can refine the specific identification standards of small food workshops". In order to prevent different standards from appearing in the same city and state, there is no authorization for the county directly under the jurisdiction of the province to formulate the recognition standards.

Third, relevant system and material requirements are deleted. According to the requirements of "release management service" and "one time for one thing" and in combination with the relevant regulations of the State Administration of market supervision, materials such as "copy of the applicant's identity certificate, copy of the business license, description of the sanitation facilities at the production and operation site, list of main equipment and facilities for food production and operation, and rules and regulations for ensuring food safety" are deleted for the application for the permission of small food workshops. Fourth, shorten the time limit for handling affairs. The time limit for informing relevant matters at the time of acceptance, the extension time limit for the decision on whether or not to grant a license, and the time limit for issuing a license after the decision on granting a license have all been substantially reduced. Fifthly, to amend the permit. The information of "daily supervision organization and daily supervision personnel" was deleted, and the complaints and reporting telephone number and supervision unit were modified.