5 Implementation of Pathogen Control Program

5.1 Pathogen Control

5.1.1 （GMP，SSOP）
Food Hygiene regulation in China (GMP, SSOP) ten hygiene regulation for food establishments for export twenty domestic hygiene regulation

5.1.2 HACCP System
According to relevant hygiene requirements for the registration of food establishments, in China food establishments involved in the production /processing of the following six categories of products must be operated in accordance with HACCP:

5.1.2.1 Instant frozen food containing meat or aquatic products

5.1.2.2 meat and meat products

5.1.2.3 Instant frozen vegetables

5.1.2.4 fruit/vegetable juice

5.1.2.5 canned products

5.1.2.6 Aquatic products (excluding live, fresh and frozen, air-dried, soused products)

5.2 Detection of Pathogen

5.2.1 Pathogen testing laboratories: built and operated in line with ISO/IEC17025; accredited by China Laboratory Accreditation Committee

5.2.2 Quality Control: inter-laboratory proficiency tests are regularly held. Laboratories are also involved in active participation in proficiency tests organized by Laboratory Accreditation Committee and international institutions like NATAL, APECAL, CSL, etc.

5.2.3 testing methods: a variety of international, regional or national standard methods like FDA/BAM 8th, AOAC, ISO, NMKL, GB, SN, ect

5.2.4 testing items: total bacterial count, O157, salmonellae, O157:H7, listeria monocytogenes, genus campylobacter, staphylococcus aureus, Sh.dysenterae etc.