1 Scope 2 Normative reference documents 3 Terms and definitions 4 Basic process flow 5 Processing business premises and equipment and facilities 6 Operator requirements 7 Raw material requirements 8 Key quality control points 9 Food additive management 10 Tools and container cleaning 11 Labeling, packaging and storage 12 Records and document management 13 Traceability and recall 14 Consumption tips