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

II. The Permanent workers who stealthily eat or take away peanuts will be imposed a fine of different award besides ?0 as 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 peanuts will be imposed a fine of ? each piece besides ?10 as 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.

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 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.

3. SYSTEM OF INSPECTING THE FINISHED PRODUCTS

I. To inspect the finished products strictly according to the quality inspection standard of the peanuts.

II. After the peanut is 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 and the aflatoxin is imperative for the finished peanut products.

IV. Before the finished products are loaded for transportation, the examiner should do spot test about the types, packages, moisture and aflatoxin, 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.

4. SYSTEM OF PERSONAL RESPONSIBILITY

FOR LABORATORY TECHNICIANS AND QUALITY INSPECTORS

I. Study the law of commodity inspectionˇstrengthen the sense of the legalityˇobserve the rules of the factoryˇand 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 and aflatoxin, guard a pass on quality under the direct leadership of the chief of their work team.

5. THE CRITERION FOR PEANUT INSPECTION

I. Raw shelled peanutsˇmoisture 8% max ˇmoisture of single grain 9% maxˇforeign matter 0.5% max; imperfect 4% max; The rate of finished products 90% min.; plumpness 96% min.

II. Raw peanuts in shell: moisture 10% max., foreign matter 0.5% max., imperfect 0.5% max., the rate of finished products 80% min.

III. Finished raw shelled peanuts: moisture 8% max., moisture of single grain 90% max., foreign matter 0.1% max., imperfect 3% max, different assortment 5% max., deformed grains 10% max.; Pick up the mechanically damaged, mouldy, sprouted and speckled grains.

IV. Finished raw peanuts in shell: moisture 10% max., foreign matter 0.2% max., imperfect 4% max.

V. Traditional raw peanuts in shell: the size vary as 9/12, 12/14 or 9/13 per ounce; pick up the single-kernelled, three kernelled, mouldy, muddy, speckled, infected or tailed peanuts; the shell and the color must be normal.

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 fumigate and conserve the goods.

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.

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 sample and diluted liquid of the standard toxin must be kept by special personnel, stored in the frozen refrigerator away from the sunlight; The refrigerator for storing toxin should not be used for food or tableware.

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

V. The equipment used for AFT will be dipped in the antiseptics before being washed. If contaminated by the AFT, the body and fingers must be cleansed with 1% of antiseptics immediately. The apparatus which were not exposed to AFT can be washed directly with the alkaline detergent.

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

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

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

8. QUALITY STANDARD OF SPICY PEANUT OF COCOA FLAVOR

I. The materials in packages should be checked. the poor packages must be selected and taken away.

II. The formula of ingredients is not allowed to be changed.

III. The thorn-dotted coat of the cocoa bean is well-distributed with no peanut kernel exposed.

IV. The moisture is below 3.7%.

V. The half broken pieces take up less than 10% of the whole grains, and 2%max for Korea-oriented commodity.

VI. Pick up all remains and impurities after the products are taken out of the pot.

VII. Sterilize with the sterilamp 15 minutes before packaging and carrying to the sterilizing room.

VIII. Weigh accurately, seal the opening tightly and neatly, the date of production on the packages must be exact and clear.

IX. The packages should be in good condition and sealed tidily; Put the inter bags in order before sealing the cartons; make sure that the floor is clear when carrying the packed goods into the stock; keep the cartons away from moisture and pollution.