I. The processing workshop should be airtight.

II. The sterilamp should be equipped in the workshop, and not allowed to be turned on during the work time.

III. The workers in the workshop are required to wear their work clothes and work hat.

IV. The workers in the workshop must wash their hands clean when they go out of the restroom.

V. The tools and containers, especially the packing bags and cartons must be kept in the special warehouse; and will be duly sterilized and kept away from the food to avoid cross contamination.

VI. Non-workers are not allowed to enter the processing workshop.

VII. Timely sterilize the processing equipment, containers and floor.

VIII. Do not clean the processing tools and equipment with the veil or other unsanitary things.

I. None of the permanent seasonal workers and loaders on duty is allowed to eat or take away vegetables.

II. The Permanent workers who stealthily eat or take away vegetables will be imposed a fine of different award besides the basic forfeit. More measures can be taken for the serious case.

III. The old workers or seasonal workers who stealthily eat or take away the vegetables will be imposed a fine besides basic forfeit. In serious case, the workers will resolutely be discharged.

IV. Those who expose the case of the rules breaking will be protected and rewarded.

3. SYSTEM OF PERSONAL RESPONSIBILITY

FOR LABORATORY TECHNICIANS AND QUALITY INSPECTORS

I. Study the law of commodity inspection, strengthen the sense of the legality, observe the rules of the factory and obey the direct leadership of the head of the quality inspection team.

II. Master the quality standard, do well in the complicated calculation and chemical examinations, make sure the finished products up to standard, help with the production of the workshop.

III. Check the accuracy of the weighing apparatus according to the law of measurement, and the condition of marks, code name and labels at anytime.

IV. In case of serious contamination and blurred marks or numbers, stop packing the products and notify the relevant staff about the case.

V. Care for the public property, put the chemical test apparatus in order, pay attention to hygiene and keep clean.

VI. All causes of the quality problems must be found out; The person for responsibility must be found out too; The research of the case is not to be stopped halfway; To sum up the quality problems each month.

VII. The quality inspectors and the laboratory technicians should master the skills in examination of the raw materials, finished products, moisture, guard a pass on quality under the direct leadership of the chief of their work team.

I. The examiners should keep good sense of responsibility, utilize the apparatus strictly according to the rules of operation to avoid the damages.

II. The examiners should wear the disposable safe gloves, operate carefully to ensure the accuracy of the result. In case of the doubtful point, new test should be made and the records must be kept well.

III. The chemicals should be put in category under strict management, and registered.

IV. Regularly clean the draught cupboard and test stand cover using 1% antiseptics.

V. Keep the control laboratory clean and everything in order.

VI. Fire is strictly prohibited in the laboratory, fire control measures are indispensable.

5. SYSTEM OF INSPECTING THE FINISHED PRODUCTS

I. Inspect the finished products strictly according to the quality inspection standard of the vegetables.

II. After the vegetables are processed, the examiner should inspect and test the finished products at any time; If the product is not up to the standard, the examiner should make report and the goods must be reprocessed.

III. The timely test of the moisture is imperative for the finished vegetable products.

IV. Before the finished products are loaded for transportation, the examiner should do spot test about the types, package and moisture, etc. In case of the abnormal condition, the reexamination will be made so that the condition of the goods meets the description in the certificates.

V. The examiners should keep the record for each test, the record files must be true, accurate, entire and up to the standard, readily for two-year period of files keeping.

I. Supervise over the inspection on the vegetable products, stop the products which is not up to the standard from moving in or out of the factory or ware house.

II. The commodity for exportation should be under the quarantine supervision on the work site, and the samples taken at random from the goods must be sent to the animal and plant quarantine authority with the pass from the factory for inspection and certificate issuance.

III. Supervise over the quarantine inspection of the conveyance and containers for plant products, the conveyance and containers which can not meet the demand of the quarantine are not allowed to be used before hygienic treatment and pests elimination.

IV. Supervise over the environmental sanitation work of the storage place/warehouse.

V. The quarantine inspectors should attend the regular professional training given by the animal and plant quarantine authority, submit to their leadership and carry out the law of quarantine.

VI. The quarantine supervisor and the leaders should resort their divergence on the business to the adjudication of the animal and plant quarantine authority.

VII. Verify the specifications, quantity, marks, etc. before loading the goods; supervise the quarantine on the spot; only deliver the goods which meet the requirement.

VIII. Urge and supervise the workshop (warehouse) to conserve the goods well.

IX. Keep record of the quarantine supervision for future check.

X. Supervise the quarantine according to the law and handle the matter impartially; Those who neglect the duty will be punished according to the seriousness of the case.