Food Production Enterprises HACCP Certification and “Registration” Service

Food Production Enterprises HACCP Certification and "Registration" Service

China Certification & Inspection Group North America Inc. may provide related services of food production enterprises’ “Food Safety Management System (ISO22000/HACCP) Certification” and “Overseas Producers of Imported Food Registration” related services.

1、 Food Safety Management System (ISO22000/HACCP) Introduction

HACCP is the abbreviation of Hazard Analysis Critical Control Point. HACCP as a scientific and systematic approach, is being applied from primary production to the final consumption process, ensuring food safety, by identifying and evaluating specific hazards and control measures. HACCP is considered to be the most economical method in controlling diseases caused by food, and thus gaining the recognition of FAO/WHO Codex Alimentarius Commission (CAC). It emphasizes the function of enterprise itself, and when compared with traditional supervision method, it emphasizes prevention rather than the test of final products. HACCP has high economic and social benefits and is considered to be the most effective way to control diseases caused by food.

The concept of HACCP originated from the 20th century, when the United States started to apply the HACCP principles in developing space food. HACCP consists of seven main basic principles:

Principle 1: Conduct a hazard analysis.

Principle 2: Determine the critical control points (CCPs).

Principle 3: Establish critical limit(s).

Principle 4: Establish a system to monitor control of CCP.

In the food industry, the application of HACCP has become more and more widespread. It is gradually evolving from a management tool and method to a management model and system. International Organization for Standardization (ISO) formed the HACCP-based food safety management system by cooperating closely with other international organizations, absorbing and integrating useful contents from other management system standards with HACCP’s principles as its foundation. In September 2005, ISO released the ISO22000 standard “Food safety management systems – Requirements for any organization in the food chain”.

ISO22000 and ISO9001share the same frame, and includes the HACCP’s principles as its core contents. ISO22000 enables worldwide organizations to apply the HACCP principles in a coordinated way and will not differ due to the variations of the countries and their products.

2、 China’s “Regulation on Registration and Management of Overseas Producers of Imported Food” requirements introduction

In accordance with the Food Safety Law of the People’s Republic of China and its implementation regulations and the Import and Export Commodity Inspection Law of the People’s Republic of China and its implementation regulations, General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China (AQSIQ) released Regulation on Registration and Management of Overseas Producers of Imported Food (Order No. 145 of the General Administration of Quality Supervision, Inspection and Quarantine) on March 20th 2012 and The List of Implementation of Registration of Overseas Producers of Imported Food (Order No. 62 of the General Administration of Quality Supervision, Inspection and Quarantine) on April 28th 2013.

In accordance with the Regulation on Registration and Management of Overseas Producers of Imported Food , Overseas enterprises, which produce, process and store food in foreign countries for importing to China (referred to as imported food overseas producers), “may only export their product(s) to China upon being registered”. In accordance with the requirement of The List of Implementation of Registration of Overseas Producers of Imported Food, the three food categories of meat, fish, and dairy products are required to implement registration currently.

3、 China's dairy certification, registration requirements Introduction

In accordance with the spirit of Certification and Accreditation Administration of the People’s Republic of China (CNCA) announcement No. 24, 2009 Notice regarding Dairy Producers’ HACCP System Certificate Renewal Provision, currently, with regard to applications for dairy products food safety certification, only Good Manufacture Practice (GMP) and Hazard Analysis and Critical Control Point (HACCP) certifications can be applied for. All other HACCP or ISO22000 certifications are not accepted.

Dairy products HACCP certification is in accordance with the following four standards: GB12693 National Food Safety Standard - Good manufacturing practice for milk products, GB23790 National Food Safety Standard - Good manufacturing practice for powdered formulae for infants and young children, GB/T 27341 Hazard analysis and critical control point (HACCP) system – General requirements for food processing plant, GB/T 27342 Hazard analysis and critical control point (HACCP) – Requirements for dairy processing plant.

National Certification and Accreditation Administration Committee also implements the above four national standards when conducting HACCP-related registration assessments for overseas dairy producers.