Does food processing have to be certified by a quality system?

Food processing is not required to pass the quality system certification, if your product is intended to be exported, then the food production license (also known as QS) must be obtained. In accordance with the provisions of the Food Safety Law and its Implementation Regulations, the process of setting up a food processing plant is as follows: 1. Find the name of the enterprise pre-approved by industry and commerce; 2. Find a quality supervisor to obtain a food production license; 3. Handle industrial and commercial registration.

The materials to be submitted for the food production license are as follows:

1) Application for food production license;

2) A copy of the applicant's ID card (certificate) or qualification certificate;

3) The "Notice of Pre-approval of Name" for the proposed establishment of food production enterprises;

4) Floor plan of food production and processing sites and their surrounding environment and layout plan of each functional area of production and processing;

5) List of food production equipment and facilities;

6) Food production process flow chart and equipment layout diagram;

7) List of food safety professional and technical personnel and management personnel;

8) The text of food safety management rules and regulations;

9) The food safety standards implemented by the product; If the enterprise standard is implemented, the enterprise standard filed by the health administrative department must be provided;

10) Other supporting materials that relevant laws and regulations provide shall be submitted.

Food system certification generally refers to the food safety management system certification, which is not a mandatory certification required by the state, but a voluntary certification of food production and processing enterprises in order to improve the management level and ability of the enterprise, and belongs to the third-party certification.

Food safety quality system certification includes many categories: HACCP, ISO9000, ISO22000 and so on.

9000 and 14001 are not mandatory. But there is definitely a mandatory certification for food.

ISO9001 and ISO14001 are voluntary system certifications and are not mandatory.

However, food processing must do QS production license, and if you don't handle it, it will be unlicensed production and sales.

Individual food industries need to do ISO22000 or HACCP system certification if they are exported or sold domestically

Food quality certification is mainly production license (i.e. QS) certification, and food quality management system certification, including HACCP, ISO9000, ISO22000 and so on.

Products with QS mark represent the approval of the state, all food production enterprises must go through mandatory inspection, qualified, and the smallest sales unit of the food packaging marked with the food production license number and printed food quality and safety market access mark ("QS" mark) before they can be sold. If there is no food quality and safety market access mark, it shall not be sold out of the factory. Since January 1, 2004, China has first implemented a market access system for food quality and safety in five food industries: rice, edible vegetable oil, wheat flour, soy sauce and vinegar.

At present, China has implemented 28 categories of food production license system, including material submission, on-site review, etc., production enterprises must be based on the general hygiene specifications for food production, the general principles of food production license review, product category review rules, and product standards.

ISO22000 system. It is a certification that must be done by food factories. The screen name is my phone number. I'm here for one-stop service.

It is a quality and safety management system in the food industry, which achieves the purpose of controlling safety by controlling quality.

Common certifications in the food industry, various certifications vary depending on the sales strategy of each company.

Required administrative license production license (SC); Export filing (when the product is exported and sold).

Voluntary certification ISO9000 certification (basic certification, which is generally done by enterprises); ISO22000 certification (general food enterprises will do); HACCP certification (food quality critical control point certification, which is generally done by food enterprises); ISO14001 certification (companies concerned about the environmental impact of the community will do); ISO18000 certification (companies that pay attention to the occupational health of employees will do); GMP certification (the food industry is not mandatory, conditions can be done, most food companies do not); BRC certification (export customer needs); FSSC22000 certification (export customer requirements); IFS certification (export customer demand); Kosher certification (customer demand in the Jewish region); HALAL certification (for customers in Muslim areas); China Organic Certification (Domestic Sales Organic Use); Green food certification (certification with Chinese characteristics, enterprises according to the situation); JAS, EOS, NOP (used in organic products sold in Japan, the European Union, and the United States).

Food certification marks include QS mark, organic food mark, and green food mark.

Food Production Hygiene License.

Now many industries have all kinds of certifications, so that you can ensure the quality and safety of products, for example, in the food industry there are food safety management system certification and HACCP certification, many friends are not very clear about their differences, the following will give you a specific introduction to the difference between food safety management system certification and HACCP certification. 1. The scope of application is different. The food safety management system certification covers all food industries, such as primary product processing, feed processing, food production, transportation, snack merchants and catering industry, etc., and other organizations related to food production are also applicable to this certification, such as food equipment production, food packaging material production and food additives production. The HACCP certification is mainly for food production enterprises, which focuses on the hygiene and safety in the food production process.

2. The system is different. Food safety system certification is an international standard certification, which can guide the organizations in the food chain, and at the same time will establish a food safety system based on the principle of HACCP in accordance with the basic management elements. On the other hand, it can also be used as the standard basis for the enterprise's audit of its first business, and can also be applied to the commercial certification of a third party; The HACCP certification is made by the Codex Alimentarius Commission when updating the general principles of food hygiene, the Hazard Analysis and Critical Control Points, that is, the HACCP system, as the principle of establishing a food safety management system. The above will introduce you to the difference between food safety management system certification and HACCP certification, the two are different in many aspects, not only the system is different, but also the scope of application is not the same, the former has a traceability system and the withdrawal mechanism of unsafe food, in addition, there is a certain connection between the two.

As far as I know, there is only one type of food safety management system certification, and that is HACCP (English abbreviation for food safety management system certification) system certification.

The people take food as the sky, and food is the first thing". With the development of society and the continuous improvement of people's living standards, the concern about food shortage in the past has gradually turned into a panic about food safety. On the one hand, people's requirements for food safety and hygiene are getting higher and higher; On the other hand, in recent years, food safety accidents at home and abroad have occurred one after another, such as dioxin chemical pollution, clenbuterol poisoning, Fuyang milk powder incident, etc., which have reduced people's trust in food safety.

According to the WHO survey, about 10 million people die from foodborne diseases every year in the world, which poses a serious threat to human health and life safety, and has attracted widespread attention from countries and the international community.

In order to meet people's needs for food safety and eliminate people's panic about unsafe food, enterprises, institutions, and relevant international organizations have invested a lot of energy to study various methods and ways to solve problems, among them, the implementation of HACCP system is recognized as one of the most effective means to control food safety problems in the world.

What is the HACCP system? HACCP is an acronym for Hazard Analysis and Critical Control Points (HACCP), which is a systematic approach to process control in food production. The full name of HACCP system is "Food Hazard Analysis Critical Control Point System", which was originally used by NASA to provide food for its astronauts, so it is also known as "astronaut food standard", and has now become the world's most authoritative food safety and quality assurance system.

The HACCP system is a preventive system for hazard control, which ensures the safety of food by anticipating which links are most likely to cause problems and what are likely to be more harmful to people, so as to establish effective measures to prevent these problems from occurring. That is, through the hazard analysis of all links in the whole process of food, find out the key control points, adopt effective preventive measures and monitoring methods, minimize the hazard factors, and take necessary verification measures to make the product meet the expected requirements. HACCP system certification is a simple, reasonable and professional advanced food safety quality control system.

The system emphasizes the role of the enterprise itself, rather than relying on the inspection of the final product or the sampling and analysis of the first department to determine the quality of the product.