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1/7进口肉类制品境外生产企业注册申请表APPLICATIONFOREXPORTOFMEATPRODUCTSTOP.R.CHINA这是中华人民共和国国家认证认可监督管理局(CNCA)要求向中国出口肉制品加工企业必须提供的用于评估和注册的申请，请用中文或英文提交，申请资料内容要求完整，以避免导致申请过程的延误。并请提供其它任何支持本申请表的资料。申请需由出口国兽医主管部门提交。NOTE:ThisapplicationonforeignmeatproductsprocessingestablishmentisrequiredbyCertificationandAccreditationAdministrationofthePeople’sRepublicofChina(CNCA)forevaluationandregistrationtoexportmeatproductstoChina.AllinformationmustbesubmittedinChineseorEnglish.CompleteInformationmustbeprovidedintheinformationasinadequate/incompletesubmissionwillresultindelays.Pleaseprovideanyadditionalinformationtosupportyourapplication.TheapplicationmustbesubmittedthroughtheVeterinaryAuthorityoftheexportingcountry.1.企业基本情况ParticularsofEstablishment1.1企业名称NameofEstablishment:1.2地址AddressofEstablishment:1.3企业注册编号RegistrationNumber:1.4联系人姓名/职务ContactName/title:1.4.1联系人电话/传真（请注明国家/地区代码及区域码）或者手机:ContactTelephone/Fax(IncludeArea/Country/RegionCode)orCellPhone:b5E2RGbCAP2/71.4.2联系人电子邮件信箱ContactE-mail:1.5注册批准机构ApprovalAuthority：1.6建厂日期YearConstructed:1.7.1描述企业所处的地区（例如:市区、郊区、工业、农业和居民区），并需标明企业周围环境Descriptionoftheareawhereestablishmentislocated(e.g.downtown,suburb,industrial,agricultural,residential,etc.)andshowingclearlythesurroundingwheretheestablishmentislocated:p1EanqFDPw1.7.2企业布局平面图（标示出不同的操作区域包括重要的设备设施，并用彩色箭头标示出人流和物流）LayoutPlanofEstablishment:(Attachlayoutplanshowingproperlyroomsfordifferentoperations,includingtheimportantequipment/facilitiesandthepersonnelandprocess/productflowmustbeincolorindicatedbyarrows)DXDiTa9E3d1.7.3总占地面积和建筑面积TotalLandAreaandBuilt-inArea:1.8拟出口到中国的肉制品名称EachmeatproductsIntendedforexporttoChina：RTCrpUDGiT序号No.产品名称Productname包装形式packageform注册商标trademark年产量annualoutput(tons)贮存条件和保存期Storageconditionsandshelflife1.8.1拟出口到中国的肉制品的标签及照片AttachthelabelsandphotosofmeatproductsIntendedforexporttoChina:5PCzVD7HxA1.9列出已批准本企业出口的国家、注册日期、注册产品的类别、首次出口年份和最近出口日期,并随附最近一次出口至各国家的兽医卫生证书复印件jLBHrnAILg3/7Listthenamesofcountriesapprovingtheestablishmenttoexport,datesofapproval,andtypesofproductsapproved,yearoffirstexport,datesofmostrecentexport.Attachcopyofveterinaryhealthcertificatethataccompaniedthelatestshipmenttoeachcountry.xHAQX74J0X1.10员工情况(列明企业的专业技术人员、一般工人等的数目、资格)StaffInformation(Listthenumber,qualificationsoftechnical,generalworkers,etc,employedbyestablishment):LDAYtRyKfE2.食品安全卫生控制体系FoodsafetyandhygienecontrolsystemZzz6ZB2Ltk2.1简要描述卫生标准操作程序BriefdescriptionSanitationStandardsOperatingProcedures(SSOP):dvzfvkwMI12.2提供肉制品加工所用的SSOP手册的复印件.AttachcopyoftheSSOPmanualusedforthemeatproductsprocessing:rqyn14ZNXI2.3提供危害分析文件及HACCP计划的复印件.AttachcopyofhazardanalysisfileandHACCPplan:2.4提供通过第三方机构认证并取得HACCP认证证书的复印件.AttachcopyofHACCPcertificatebythirdpartycertification:EmxvxOtOco2.5企业实验室LaboratorySixE2yXPq52.5.1说明在企业内部检验，还是由具有相应资格的社会实验室进行检验。如果是在企业内部检验，说明检测设施和检测项目。6ewMyirQFLStatewhethertestingdoneintheplantorprovidedbyanexternalaccreditedlaboratory.Ifintheplant,listfacilitiesandtestingitems:kavU42VRUs2.5.2采样和检测频率和程序Samplingandtestingfrequencyandprocedures:2.5.3检测的判定标准Criteriaforrejection/acceptanceoftesting:4/72.6官方兽医和官方检验员的数量和监管频率NumberofofficialVetsandofficialinspectorandsupervisionfrequency:y6v3ALoS892.7虫害控制Pestcontrolsystem:虫害控制系统的简介（随附虫害控制点的平面图以及最近虫害控制记录复印件）Briefdescriptiononthepestcontrolsystemimplemented.(Attachcopyoflayoutmapofpestcontrolpointsandlatestcopyofpestcontrolrecords)M2ub6vSTnP3.肉制品加工MeatProductProcessing3.1肉的来源Sourceofmeat3.1.1列明用于肉制品加工的原料肉来自的国家、企业及其注册编号ListcountriesandRegistrationNo.ofplantswheremeatisobtainedforprocessing:0YujCfmUCw3.1.2原料肉的验收标准和程序AcceptancecheckcriteriaandproceduresoftherawmeateUts8ZQVRd3.2加工类型和预期消费用途(如：热加工肉类，腌制肉类，即食产品或非即食产品等),Typeofprocessingandexpectedconsumptionpurposes:(e.g.heatprocessedmeat,curedmeat,ready-to-eatornot,etc)sQsAEJkW5T3.3热加工设备Heat-processingequipment3.3.1列明热加工设备的名称、制造商和牌子Listofheat-processingequipment(types,brandandmanufacturer)used.GMsIasNXkA3.3.2热加工设备的温度验证（包括热分布图、产品中心温度检测报告）Heat-processingequipmenttemperatureverification,includingthermaldistributionchart,productcentertemperaturetestreport:TIrRGchYzg3.4加工程序ProcessingProcedures3.4.1拟出口到中国的每种类型产品的加工流程图，包括关键控制点AttachprocessflowchartsforeachtypeofproductforexporttoChinashowingclearlythecriticalcontrolpoints(CCPs).7EqZcWLZNX5/73.4.2简述出口到中国的每种热加工产品的生产工艺及参数（包括产品热加工时间和温度）BriefdescriptionforheatprocessingmethodsandparametersofeveryproductplannedtoexporttoChina,includingtimeandtemperatureofmeatproductheatprocessing:lzq7IGf02E3.4.3简述出口到中国的每种腌制肉类产品的加工工艺及参数（包括腌制、成熟的时间、温度、湿度、酸碱度和水活度等）zvpgeqJ1hkBriefdescriptionforcuringproceduresandparametersofeverycuredmeatproductsplannedtoexporttoChina,includingtime,temperature,humidity,PHandAwofmeatproductcuringandmaturating:NrpoJac3v13.5列出拟出口到中国的每种产品的成分和原料ListingredientsandcompositionofeachproductforexporttoCHINA:1nowfTG4KI3.6冷却库/速冻库/冷藏库数量、温度和容量Numbers,temperature,capacityofchillers/deepfreezers/coldstorage:fjnFLDa5Zo4添加剂的控制Additivescontrol4.1食品添加剂的控制程序Foodadditivescontrolprocedures:4.2使用的添加剂清单(包括种类、有效成分、用途、供应商)Listofadditivesused,includingtype,activeingredients,purpose,suppliers:tfnNhnE6e54.3食品添加剂使用量和最大残留限量，并按照添加量由多到少列明Foodadditivesus