"Good Manufacturing Practices for Seasoned Noodle Products" Hunan Provincial Local Standard Released

　　Seasoned noodle products (commonly known as spicy strips) are a typical Chinese-style snack food that originated in Pingjiang County, Hunan Province in the 1990s. These products are not only popular domestically but also favored by consumers abroad. Due to the absence of "Good Manufacturing Practices for Seasoned Noodle Products," companies have been unable to effectively control the good manufacturing practices and product quality of seasoned noodle products. Therefore, the Hunan Provincial Product Review Center, Radio and Television Metrology Testing (Hunan) Co., Ltd., the Hunan Provincial Snack Food Association, together with leading food enterprises, jointly drafted and formulated the "Good Manufacturing Practices for Seasoned Noodle Products" as a local standard of Hunan Province.

　　Main drafting units: Hunan Provincial Product Review Center, Radio and Television Metrology Testing (Hunan) Co., Ltd., Hunan Provincial Snack Food Association, Hunan Wanghui Food Co., Ltd., Changsha Changlong Food Co., Ltd., Pingjiang County Xin Xiangyu Food Co., Ltd.

　　Main drafters: Li Wenxiang, Huang Xiongwei, Xiao Jianfeng, Yuan Xiao, Wu Shelian, Tan Jinhua, Li Zhi, Feng Sha, Nie Canhua, Xu Wanghui, Li Yilong, Tang Weilin, Dai Saifei.

　　The standard was proposed by the Hunan Provincial Market Supervision Administration and is under the jurisdiction of the Hunan Provincial Food Standardization Technical Committee.

　　The Hunan Provincial Market Supervision Administration issued the "Good Manufacturing Practices for Seasoned Noodle Products" DB43/T2757-2023, a local standard of Hunan Province, which came into effect on March 20, 2024. The standard specifies requirements for site selection and factory environment, factory buildings and workshops, facilities and equipment, hygiene management, food raw materials, food additives and related products, food safety control during production processes, inspection, storage and transportation of food and delivery control, product traceability, recall and management of non-conforming products, food safety incident handling, training, management systems and personnel, as well as record and document management.

　　The introduction of the "Good Manufacturing Practices for Seasoned Noodle Products" is of great significance for improving the product quality of seasoned noodle product enterprises and ensuring the food safety of seasoned noodle products.

　　Wanghui Food: Yu Zili