In March 2026, the National Health Commission (NHC) released a new version of the General Hygienic Standard for Food Production (GB 14881-2026), imposing more stringent requirements on the cleaning and sanitation of food processing equipment.
Key Regulatory Changes
1. Mandatory CIP Cleaning Systems
Food processing lines operating continuously for more than 8 hours must now be equipped with CIP (Clean-in-Place) online cleaning systems. As of June 1, 2026, this requirement becomes mandatory for all newly built central kitchens.
2. Digitized Cleaning Validation
Cleaning effectiveness verification has been upgraded from "visual inspection" to a dual-validation approach combining ATP bioluminescence testing and microbial culture. All test data must be retained for a minimum of 2 years.
3. Cross-Contamination Prevention and Control
Quantitative standards are now established for airflow direction, drainage routing, and personnel flow pathways across raw material zones, processing areas, and finished product zones.
Recommended CIP Online Cleaning System Configurations
| Equipment Type | Cleaning Method | Cleaning Cycle | Temperature |
|---|---|---|---|
| Piping Systems | CIP Circulation | After Each Batch | 70–80°C |
| Agitation Tanks | CIP Spray Cleaning | Daily | 60–70°C |
| Heat Exchangers | CIP Forward-Reverse Circulation | Every 8 Hours | 80–85°C |
Shunxiang Central Kitchen Hygiene Design Standards
All Shunxiang central kitchen equipment is designed in compliance with EHEDG (European Hygienic Engineering & Design Group) standards:
- Food-grade 304/316L stainless steel construction
- Rounded corner transitions with no dead zones
- Detachable seals for thorough cleaning
- Surface roughness Ra ≤ 0.8 μm
Download the full interpretation of the2026 Food Processing Equipment Hygiene Management Standards
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