Implementation Guide for Good Manufacturing Practice of Health Foods

Author: Xu Ke, Editor-in-Chief
Publisher:
Publish Date: 2004-06-01
Features: In 1998, the Ministry of Health promulgated and implemented the "Good Manufacturing Practice for Health Foods." To enable health inspectors and health food enterprises to better understand and master the specific content of this standard, the Health Supervision Center of the Ministry of Health organized the writing of this book. The first part, General Introduction, summarizes the relevant content of Good Manufacturing Practice, elaborates on institutions and personnel, factory design and facilities, raw and auxiliary material management, production management, finished product storage and transportation management, quality management, hygiene management, verification, documents and records, etc. The second part, Specific Topics, explains the special requirements, process flows, production management, and key points of quality control for the production of major dosage forms of health foods, and lists reference examples. This book can be read by personnel in health supervision departments and health food enterprises.