DOC《附件2》

附件2 进口肉类境外生产企业注册申请表-样式 APPLICATION FOR EXPORT OF MEAT TO P.

R.CHINA 这是中华人民共和国海关总署要求向中国出口肉类的境外屠宰、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. NOTE: This application on foreign slaughterhouse and/or meat processing establishment is required by General Administration of Customs of the People'

s Republic of China (GACC) 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 delays. Please provide any additional information to support your application. 1. 企业基本情况Particulars of Establishment 1.1 企业名称 Name of Establishment: 1.2 地址 Address: 1.3 企业注册编号 Registration Number: 1.4 联系人姓名/职务 Contact Name/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: Contact Telephone/Fax(Include Area/Country/Region Code)or Cell Phone: 1.4.2 联系人电子邮件信箱 Contact E-mail: 1.5 注册批准机构 Approval Authority: 1.6 建厂日期 Year Constructed: 1.7 总占地面积 Total Land Area: 1.7.1 总建筑面积 Total Built-in Area: 1.8 加工产品种类 Types of Products Manufactured: 1.9 拟出口到中国的产品名称(附成品的标签或照片) Products Intended for export to China (attach the labels or photos of finished products): 1.10 畜/禽/其他动物的来源 Source of livestock/poultry/other animals: 1.10.1 屠宰加工畜/禽/其他动物来自的省份/地区 List provinces/districts from which the livestock/poultry/other Animals are obtained for slaughter/processing: 1.10.2 送宰畜/禽是否随附有检疫证书(如有,请附样本复印件) Whether the livestock/poultry are companied with the quarantine certificate (if have, attached a copy of the sample): 1.10.3 是公司自有农场还是合同农场Whether company'

s farms or contract farms: 1.11 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 List the names of countries approving the establishment to export, dates of approval, 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. 企业位置和布局Location and Layout of Establishment 2.1 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 Description of the area where establishment is located (e.g. downtown, suburb, industrial, agricultural, residential, etc.) and showing clearly the surrounding where the establishment is located: 2.2 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) Layout Plan of Establishment: (Attach layout plan showing properly rooms for different operations, including the important equipment/facilities and the personnel and process/product flow must be in color indicated by arrows) 2.3 车间设计和使用的建筑材料 Materials Used &

Design 2.3.1 地面Floor: 2.3.2 墙壁Walls: 2.3.3 天花板和上部结构 Ceiling &

Superstructure : 2.3.4 照明Lighting: 2.3.5 通风系统 Ventilation System: 2.3.6 进入屠宰/加工车间或区域的鞋靴清洗设施 Footbaths for entrance into slaughter/processing rooms/areas: 3. 水/冰的供给Water Supply/Ice 3.1 水源 Source of water: 3.2 加氯处理(是/否)Chlorination: (Yes/No) (如果是,说明加入多少ppm)If yes, state level in ppm: 3.3 细菌学检查 Bacteriological examination 3.3.1 检查项目和方法 Item and Method: 3.3.2 频率 Frequency: 3.3.3 有无记录: 有/无Records available: (Yes/No) 3.4 车间是否有制冰机: 有/无Ice making machine available in premises: (Yes/No) 3.4.1如果有,机器的制冰能力If yes, capacity of machine: 3.4.2冰的储藏和容量Ice storage and capacity: 4. 人力资源Manpower 4.1 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) Staff Information (List the number, qualifications of technical, general workers, etc, employed by establishment): 4.2 健康检查和健康史Medical Examination and History: 4.2.1 雇用前员工是否进行体检并证明适合在食品加工企业工作 Are employees medically examined and certified fit to work in a food preparation establishment prior to employment: (Yes/No) 4.2.2 工人是否每年体检及保存记录的情况 Annual Health Check and Records for Workers: (Yes/No) 4.3 驻厂官方兽医和官方检验员人数Number of official Vets and official inspector: 4.4工作服的清洗(在工厂内或由合同点)Laundry (in-plant or by contract): 5. 屠宰分割车间Slaughtering and Boning /Cutting Premises 5.1 设备Equipment 附所用主要设备清单(型号、品牌和制造商) Attach list of equipment (types, brand and manufacturer) used. 5.2简要描述屠宰程序(附工艺流程图)及屠宰线速度: Brief description of slaughtering processing (attach process flowcharts) and slaughtering line speed: 5.3 食品安全控制程序Food Safety Programs 5.3.1 是否基于或等同于HACCP 体系: (是/否;