The "three-year action plan to improve the standardization of individual food workshops in Zhejiang Province (2020-2022)" (hereinafter refers to as the "action plan") was recently issued by Market Supervision Administration of Zhejiang Province. The "5S" on-site management model with main contents of "SEIRI, SEITON, SEISO, SEIKETSU and SHITSUKE" will be implemented to further standardize the production and processing behavior of individual workshops.　

In the "action plan", it is clearly pointed out that the overall requirements of "standardizing one batch, improving one batch and obsoleting one batch" will be followed to ensure that no systematic and regional food safety risks will occur in individual food workshops.　　

The food not involved in the "negative list" defining food not allowed to be produced and processed by Individual workshops, will be registered according to law, and regulatory files shall be established. The registration and filing rate are ensured to be 100%, promoting the electronization of the whole process for individual food workshops.

The "action plan" clearly states that owners of individual workshops should be urged to enhance their awareness of the main responsibility for food safety, including signing the letter of commitment on food safety and making the letter clear in the eye-catching position in the production and processing place.　

At the same time, Zhejiang Province will strictly implement the responsibility of territorial supervision, strengthening supervision, and inspection of individual workshops. The focus is on: sanitary conditions of production sites, purchase, and acceptance of raw materials, use of food additives, management of production and processing processes, health condition of employees, and label of product packaging, etc.

(Compiled and translated by Xu Yuhong)