Proyecto de la Normativa Técnica Sanitaria Ecuatoriana sustitutiva para alimentos procesados, plantas procesadoras de alimentos, establecimientos de distribución, comercialización, transporte de alimentos y establecimientos de alimentación colectiva (Draft Substitute Ecuadorian Sanitary Technical Regulation on processed foods, food processing plants, establishments for the distribution, marketing and transportation of food, and mass catering establishments) (89 pages, in Spanish)

The notified draft Ecuadorian Sanitary Technical Regulation covers the following: Purpose; Scope; Definitions; Processed foods; General considerations; Sanitary certificates; Procedure for obtaining sanitary certificates according to risk profile; Requirements for the issuance of sanitary certificates for processed foods; Domestic processed foods; Foreign processed foods; Administration of sanitary certificates; Amendments to sanitary certificates; Renewal of sanitary certificates; Processed foods manufactured on production lines certified for good manufacturing practices; Technical representatives of food processing plants; Authorizations; Exportation of processed foods; Batch guarantee certificates; Free sale certificates; Sanitary export certificates; Importation of processed foods; Food processing plants; Operating permits; Good manufacturing practices (GMP); Installations and requirements for good manufacturing practices; Equipment and utensils; Hygiene requirements during the manufacturing process; Raw materials and ingredients; Production operations; Packaging, labelling and packing; Storage, distribution, transport and marketing; Quality assurance and control; GMP certification procedure; Procedure for the registration of GMP certificates; Procedure for the approval of GMP certificates or for highly stringent certification; Notification of changes to GMP certificates; GMP certificates; Transportation; Mass catering establishments; Sanitary conditions; Hygiene conditions for staff; Hygiene conditions for the handling of food; Cleaning practices and pest control; Restrictions; Monitoring and control; Monitoring and control of processed foods; Monitoring and control of establishments that manufacture and market foods; Inspections of monitoring and control activities in food processing plants certified for good manufacturing practices; Monitoring and control of mass catering establishments; Penalties.