進(jìn)口肉類(lèi)境外生產(chǎn)企業(yè)注冊(cè)申請(qǐng)表

1、進(jìn)口肉類(lèi)境外生產(chǎn)企業(yè)注冊(cè)申請(qǐng)表APPLICATION FOR EXPORT OF MEAT TO P.R.CHINA這是中華人民共和國(guó)國(guó)家認(rèn)證認(rèn)可監(jiān)督管理局(CNCA)要求向中國(guó)出口肉類(lèi)的境外屠宰、加工企業(yè)必須提供的用于評(píng)估和注冊(cè)的申請(qǐng)，請(qǐng)用中文或英文提交，申請(qǐng)資料內(nèi)容要求完整，以避免導(dǎo)致申請(qǐng)過(guò)程的延誤。并請(qǐng)?zhí)峁┢渌魏沃С直旧暾?qǐng)表的資料。NOTE: This application on foreign slaughterhouse and/or meat processing establishment is required by Certification and Accreditat

2、ion Administration of the Peoples Republic of China (CNCA) for evaluation and registration to export meat and meat products to China. All information must be submitted in Chinese or English. Complete Information must be provided in the information as inadequate/incomplete submission will result in d

3、elays. Please provide any additional information to support your application.1. 企業(yè)基本情況Particulars of Establishment 1.1 企業(yè)名稱(chēng) Name of Establishment:1.2 地址 Address:1.3 企業(yè)注冊(cè)編號(hào) Registration Number:1.4 聯(lián)系人姓名/職務(wù) Contact Name/title:1.4.1 聯(lián)系人電話(huà)/傳真（請(qǐng)注明國(guó)家/地區(qū)代碼及區(qū)域碼）或者手機(jī):Contact Telephone/Fax(Include Area/Countr

4、y/Region Code)or Cell Phone:1.4.2 聯(lián)系人電子郵件信箱 Contact E-mail:1.5 注冊(cè)批準(zhǔn)機(jī)構(gòu) Approval Authority：1.6 建廠日期 Year Constructed:1.7 總占地面積 Total Land Area:1.7.1 總建筑面積 Total Built-in Area:1.8 加工產(chǎn)品種類(lèi) Types of Products Manufactured:1.9 擬出口到中國(guó)的產(chǎn)品名稱(chēng)(附成品的標(biāo)簽或照片) Products Intended for export to China (attach the labels o

5、r photos of finished products):1.10 畜/禽/其他動(dòng)物的來(lái)源 Source of livestock/poultry/other animals:1.10.1 屠宰加工畜/禽/其他動(dòng)物來(lái)自的省份/地區(qū) List provinces/districts from which the livestock/poultry/other Animals are obtained for slaughter/processing:1.10.2 送宰畜/禽是否隨附有檢疫證書(shū)（如有，請(qǐng)附樣本復(fù)印件）Whether the livestock/poultry are compa

6、nied with the quarantine certificate (if have, attached a copy of the sample):1.10.3 是公司自有農(nóng)場(chǎng)還是合同農(nóng)場(chǎng)Whether company's farms or contract farms:1.11 列出已批準(zhǔn)本企業(yè)出口的國(guó)家、注冊(cè)日期、注冊(cè)產(chǎn)品的類(lèi)別、首次出口年份和最近出口日期, 并隨附最近一次出口至各國(guó)家的獸醫(yī)衛(wèi)生證書(shū)復(fù)印件List the names of countries approving the establishment to export, dates of approval,

7、and types of products approved, year of first export, dates of most recent export. Attach copy of veterinary health certificate that accompanied the latest shipment to each country.2. 企業(yè)位置和布局Location and Layout of Establishment2.1 描述企業(yè)所處的地區(qū)（例如: 市區(qū)、郊區(qū)、工業(yè)、農(nóng)業(yè)和居民區(qū)），并需標(biāo)明企業(yè)周?chē)h(huán)境Description of the area wher

8、e establishment is located (e.g. downtown, suburb, industrial, agricultural, residential, etc.) and showing clearly the surrounding where the establishment is located:2.2 企業(yè)布局平面圖（標(biāo)示出不同的操作區(qū)域包括重要的設(shè)備設(shè)施，并用彩色箭頭標(biāo)示出人流和物流）Layout Plan of Establishment: (Attach layout plan showing properly rooms for different

9、 operations, including the important equipment/facilities and the personnel and process/product flow must be in color indicated by arrows) 2.3 車(chē)間設(shè)計(jì)和使用的建筑材料 Materials Used & Design2.3.1 地面Floor:2.3.2 墻壁Walls:2.3.3 天花板和上部結(jié)構(gòu) Ceiling & Superstructure :2.3.4 照明Lighting:2.3.5 通風(fēng)系統(tǒng) Ventilation Syst

10、em:2.3.6 進(jìn)入屠宰/加工車(chē)間或區(qū)域的鞋靴清洗設(shè)施Footbaths for entrance into slaughter/processing rooms/areas:3. 水/冰的供給Water Supply/Ice3.1 水源 Source of water:3.2 加氯處理（是/否）Chlorination: (Yes/No)（如果是，說(shuō)明加入多少ppm）If yes, state level in ppm:3.3 細(xì)菌學(xué)檢查 Bacteriological examination3.3.1 檢查項(xiàng)目和方法 Item and Method:3.3.2 頻率 Frequency:

11、3.3.3 有無(wú)記錄: 有/無(wú)Records available: (Yes/No)3.4 車(chē)間是否有制冰機(jī): 有/無(wú)Ice making machine available in premises: (Yes/No)3.4.1如果有，機(jī)器的制冰能力If yes, capacity of machine:3.4.2冰的儲(chǔ)藏和容量Ice storage and capacity:4. 人力資源Manpower4.1 員工情況(列明企業(yè)的專(zhuān)業(yè)技術(shù)人員、一般工人等的數(shù)目、資格) Staff Information (List the number, qualifications of technic

12、al, general workers, etc, employed by establishment):4.2 健康檢查和健康史Medical Examination and History:4.2.1 雇用前員工是否進(jìn)行體檢并證明適合在食品加工企業(yè)工作Are employees medically examined and certified fit to work in a food preparation establishment prior to employment: (Yes/No)4.2.2 工人是否每年體檢及保存記錄的情況Annual Health Check and Re

13、cords for Workers: (Yes/No)4.3 駐廠官方獸醫(yī)和官方檢驗(yàn)員人數(shù)Number of official Vets and official inspector:4.4工作服的清洗（在工廠內(nèi)或由合同點(diǎn)）Laundry (in-plant or by contract):5. 屠宰分割車(chē)間Slaughtering and Boning /Cutting Premises 5.1 設(shè)備Equipment附所用主要設(shè)備清單（型號(hào)、品牌和制造商）Attach list of equipment (types, brand and manufacturer) used.5.2簡(jiǎn)要描

14、述屠宰程序（附工藝流程圖）及屠宰線(xiàn)速度:Brief description of slaughtering processing (attach process flowcharts) and slaughtering line speed:5.3 食品安全控制程序Food Safety Programs5.3.1 是否基于或等同于HACCP 體系: （是/否; 如果是，請(qǐng)附HACCP 計(jì)劃）Whether based on HACCP system or equivalent: (Yes/No; if yes, attach the HACCP plan)5.3.2 說(shuō)明在企業(yè)內(nèi)部檢驗(yàn)還是由

15、具有相應(yīng)資格的社會(huì)實(shí)驗(yàn)室進(jìn)行檢驗(yàn)。如果是在企業(yè)內(nèi)部檢驗(yàn)，列明檢測(cè)設(shè)施和檢測(cè)項(xiàng)目(附實(shí)驗(yàn)室手冊(cè)復(fù)印件）。 State whether testing done in the plant or provided by an external accredited laboratory. If in the plant, list facilities and tests (attach a copy of manual).5.3.3 采樣和檢測(cè)程序Sampling and testing procedures:5.3.4 原料和產(chǎn)品檢測(cè)的判定標(biāo)準(zhǔn)Criteria for rejection/acc

16、eptance of products/raw materials testing:5.4 簡(jiǎn)要描述產(chǎn)品追溯和召回體系 Brief description of products traceability and recall system:5.5 衛(wèi)生標(biāo)準(zhǔn)操作程序Sanitation Standards Operating Procedures (SSOP)5.5.1簡(jiǎn)要描述Brief description:5.5.2 實(shí)施和維持SSOP 活動(dòng)的人員名單和職務(wù)Name and designation of individuals implementing and maintaining S

17、SOP activities:5.5.3提供屠宰分割所用的SSOP手冊(cè)的復(fù)印件Attach copy of the SSOP manual used for slaughtering and cutting：5.6 日加工能力Daily Throughput5.6.1 每天幾班Number of shifts:5.6.2 每班的屠宰能力Slaughter capacity (tones) per shift:5.6.3 每星期工作天數(shù)Number of working days per week:5.7 年屠宰能力（噸）Total annual slaughter capacity (tons

18、):5.8 肉類(lèi)檢驗(yàn)Meat Inspection5.8.1 是由官方獸醫(yī)檢驗(yàn)還是由企業(yè)的質(zhì)量控制人員檢驗(yàn)By government inspectors or company's QC staff:5.8.2 檢驗(yàn)員總數(shù)、資格和培訓(xùn)情況Total number of inspectors, qualification and training:5.8.3 每班檢驗(yàn)員的數(shù)量Number of inspectors per shift:5.8.4 檢驗(yàn)程序(附檢驗(yàn)手冊(cè)復(fù)印件) Inspection procedures (attach a copy of the inspection m

19、anual):5.8.5 胴體/肉類(lèi)拒絕或接受的判定標(biāo)準(zhǔn)(附最近的不合格情況記錄復(fù)印件）Criteria for rejection/acceptance of animal body/section: (attach a copy of the latest condemnation record):5.9 去骨/分割車(chē)間Boning /Cutting Room5.9.1 溫度控制特點(diǎn)（說(shuō)明多少度）Temperature control features（state temperature）: 5.9.2 去骨/分割能力Boning /Cutting production capacity:

20、5.10簡(jiǎn)述胴體/肉類(lèi)冷卻程序Brief description of cooling procedures of animal body/section:5.11可食性副產(chǎn)品處理 Edible Offal Handling 5.11.1簡(jiǎn)要描述可食性副產(chǎn)品處理程序（附工藝流程圖）:Brief description of edible offal handling (attach process flowcharts)5.11.2可食性副產(chǎn)品車(chē)間數(shù)量及面積 quantity of offal handling rooms and theirs area:5.11.3可食性副產(chǎn)品處理能力edi

21、ble offal handling capacity:5.11.4可食性副產(chǎn)品車(chē)間溫度控制特點(diǎn)（說(shuō)明多少度）Temperature control features in the offal handling rooms（state temperature）:5.11.5提供可食性副產(chǎn)品處理所用的SSOP手冊(cè)的復(fù)印件Attach copy of the SSOP manual used for edible offal handling:5.11.6可食性副產(chǎn)品拒絕或接受的判定標(biāo)準(zhǔn)(附最近的不合格情況記錄復(fù)印件）Criteria for rejection/acceptance of edi

22、ble offal: (attach a copy of the latest condemnation record):6.肉制品加工車(chē)間 Meat Product Processing Premises6.1 肉的來(lái)源Source of meat列明用于肉制品加工的原料肉來(lái)自的國(guó)家、企業(yè)及其注冊(cè)編號(hào)List countries and Registration No. of plants where meat is obtained for processing:6.2加工類(lèi)型(如：香腸，即食肉制品，罐頭等), Type of Processing: (e.g. sausages, rea

23、dy-to-eat, canning, etc)6.加工程序Processing Procedures 6.3.1 擬出口到中國(guó)的每種類(lèi)型產(chǎn)品的加工流程圖，包括關(guān)鍵控制點(diǎn)Attach process flowcharts for each type of product for export to China showing clearly the critical control points (CCPs).6.3.2 簡(jiǎn)述出口到中國(guó)的每種產(chǎn)品的加工方式（包括肉制品/罐頭產(chǎn)品加工的時(shí)間和溫度）Brief description for processing methods of every

24、product planned to export to China, including time and temperature of meat product processing /canning:6.3.3列出擬出口到中國(guó)的每種產(chǎn)品的成分和原料List ingredients and composition of each product for export to CHINA:6.4 食品安全控制程序Food Safety Programs6.4.1 是否基于或等同于HACCP 體系:是/否（如果是，請(qǐng)附HACCP 計(jì)劃）Whether based on HACCP system

25、or equivalent: (Yes/No ; If yes, attach the HACCP plan) 6.4.2 說(shuō)明在企業(yè)內(nèi)部檢驗(yàn)還是由具有相應(yīng)資格的社會(huì)實(shí)驗(yàn)室進(jìn)行檢驗(yàn)。如果是在企業(yè)內(nèi)部檢驗(yàn)，列明檢測(cè)設(shè)施和檢測(cè)項(xiàng)目(附實(shí)驗(yàn)室手冊(cè)復(fù)印件）。State whether testing done in the plant or provided by an external accredited laboratory. If in the plant, list facilities and tests (attach a copy of manual):6.4.3 采樣和檢測(cè)程序Sam

26、pling and testing procedures:6.4.4 原料和產(chǎn)品檢測(cè)的判定標(biāo)準(zhǔn)Criteria for rejection/acceptance of products/raw materials testing:6.5 簡(jiǎn)要描述產(chǎn)品追溯和召回體系 Brief description products traceability and recall system:6.6 衛(wèi)生標(biāo)準(zhǔn)操作程序Sanitation Standards Operating Procedures (SSOP)6.6.1 簡(jiǎn)要描述Brief description:6.6.2 實(shí)施和維持SSOP 活動(dòng)的人員

27、名單和職務(wù)Name and designation of individuals implementing and maintaining SSOP activities:6.6.3 提供肉制品加工（包括罐頭）所用的SSOP手冊(cè)的復(fù)印件.Attach copy of the SSOP manual used for the meat products processing /canning.6.7 日加工量Daily Throughput:6.7.1 每天幾班Number of shifts:6.7.2 每班的生產(chǎn)能力（噸）Production capacity (tones) per shi

28、ft:6.7.3 每星期工作天數(shù)Number of working days per week:6.8 每種產(chǎn)品的年生產(chǎn)能力（噸）Total annual production capacity (tons) of each product:7. 儲(chǔ)藏設(shè)施Storage Facilities7.1 包裝材料/罐裝物料貯存間:有/無(wú)Packing materials storage room: (Yes/No)7.2 干配料儲(chǔ)存間:有/無(wú)Dry ingredients storage room: (Yes/No)7.3 化學(xué)物質(zhì)、消毒劑和其它清潔劑儲(chǔ)存間: 有/無(wú)（附最近使用情況記錄復(fù)印件）Ch

29、emicals, disinfectants and other cleaning agents storage room: (Yes/No; if yes, attach copies of the latest records)8. 冷卻庫(kù)/速凍庫(kù)/冷藏庫(kù)數(shù)量、類(lèi)型(靜冷、風(fēng)冷等/氨制冷或氟里昂制冷）和容量Numbers, type (static, air blast etc/ammonia or freon), capacity of chillers/deep freezers/cold storage:9. 廢物處理和排放Waste Treatment/Disposal9.1 非食

30、用/不合格產(chǎn)品處理程序Procedures for treatment of inedible/unqualified products :9.2廢物處理排放程序Procedure of waste treatment/disposal:9.3 污水處理方法和日處理能力Procedure of effluent treatment/disposal and daily treatment/disposal capability:9.4 蟲(chóng)害控制 Pest control system:蟲(chóng)害控制系統(tǒng)的簡(jiǎn)介（隨附蟲(chóng)害控制點(diǎn)的平面圖以及最近蟲(chóng)害控制記錄復(fù)印件）Brief description on the pest control system implemented.(Attach copy of layout map of pest control points and latest copy of pest control records)10. 福利/衛(wèi)生設(shè)施Welfare/Washing