National standard for food safety - Hygienic specifications for the production of edible vegetable oils and their products (GB8955—2016).

This Standard specifies the basic requirements and management rules for the places, facilities and personnel in the process of raw material procurement, processing, packaging, storage and transportation in the production of edible vegetable oil and its products.
The Standard is a compulsory standard.
The Standard formulates requirements for records and documents; requirements for product recalls; requirements for management systems and personnel; requirements for packaging materials; etc. Appendix A includes the Guidelines for Monitoring Procedures in the Processing of Edible Vegetable Oil and Its Products.