企業(yè)出口預(yù)制菜等食品時(shí)，需要注意以下事項(xiàng)：

● 備案與對(duì)外推薦注冊(cè)。出口食品原料種植、養(yǎng)殖場(chǎng)應(yīng)當(dāng)向所在地海關(guān)備案，海關(guān)總署統(tǒng)一公布原料種植、養(yǎng)殖場(chǎng)備案名單；出口食品生產(chǎn)企業(yè)應(yīng)當(dāng)向住所地海關(guān)備案。境外國(guó)家(地區(qū))對(duì)中國(guó)輸往該國(guó)家(地區(qū))的出口食品生產(chǎn)企業(yè)實(shí)施注冊(cè)管理且要求海關(guān)總署推薦的，出口食品生產(chǎn)企業(yè)須向住所地海關(guān)提出申請(qǐng)，住所地海關(guān)進(jìn)行初核后報(bào)海關(guān)總署。

● 食品安全衛(wèi)生控制。出口食品生產(chǎn)企業(yè)應(yīng)當(dāng)建立完善可追溯的食品安全衛(wèi)生控制體系，保證食品安全衛(wèi)生控制體系有效運(yùn)行；建立供應(yīng)商評(píng)估制度、進(jìn)貨查驗(yàn)記錄制度、生產(chǎn)記錄檔案制度、出廠檢驗(yàn)記錄制度、出口食品追溯制度和不合格食品處置制度。相關(guān)記錄應(yīng)當(dāng)真實(shí)有效，保存期限不得少于食品保質(zhì)期期滿(mǎn)后6個(gè)月；沒(méi)有明確保質(zhì)期的，保存期限不得少于2年。

Precautions for exporting pre made vegetables

When exporting pre made vegetables and other food products, enterprises need to pay attention to the following:

● Filing and external recommendation registration. The planting and breeding farms of exported food raw materials shall be filed with the local customs, and the General Administration of Customs shall uniformly publish the list of raw material planting and breeding farms for filing; Export food production enterprises shall register with the customs of their place of residence. If a foreign country (region) implements registration management for export food production enterprises exported from China to that country (region) and requires recommendation from the General Administration of Customs, the export food production enterprise must apply to the local customs, and the local customs shall conduct initial verification before reporting to the General Administration of Customs.

● Food safety and hygiene control. Export food production enterprises should establish and improve a traceable food safety and hygiene control system to ensure the effective operation of the food safety and hygiene control system; Establish a supplier evaluation system, purchase inspection record system, production record file system, factory inspection record system, export food traceability system, and non-conforming food disposal system. The relevant records should be true and valid, and the retention period should not be less than 6 months after the expiration of the food shelf life; If there is no clear shelf life, the shelf life shall not be less than 2 years.