Dairy product certification

In 2008, the Sanlu milk powder food safety incident broke out in Shijiazhuang, sparking widespread concern about food safety across society. In response to the "milk powder incident", to promote the healthy development of China's dairy industry, and to ensure the quality and safety of dairy products and other foods, the State Council and relevant departments organized the drafting of the "Regulations on the Supervision and Administration of Dairy Product Quality and Safety", which was promulgated on October 9, 2008. On November 19, 2008, the National Development and Reform Commission and 13 other ministries jointly issued the "Outline for the Rectification and Revitalization of the Dairy Industry". Both documents mentioned the need to further enhance food safety by conducting GMP and HACCP certifications for dairy-related enterprises.

In terms of the global implementation of GMP certification, only Taiwan in China has established and implemented a food GMP certification and recognition system. Many countries and regions, including China, regard GMP as the basic standard that enterprises must comply with. On March 31, 2009, the Certification and Accreditation Administration of the People's Republic of China officially issued the "Implementation Rules for Good Manufacturing Practice (GMP) Certification for Dairy Product Manufacturing Enterprises (Trial)" in the form of Announcements No. 15 and No. 16 of 2009. On March 26, 2010, the Ministry of Health officially issued the "National Food Safety Standard for Good Manufacturing Practice of Dairy Products," namely GB12693-2010, and required its formal implementation on December 1 of that year, marking the formal establishment and implementation of the GMP certification and recognition system for dairy products.

Dairy HACCP system certification

HACCP is a widely recognized international standard for food safety management systems. It involves hazard analysis and control during food production, processing, handling, and subsequent service processes, helping food enterprises comply with relevant national laws and regulations and ensuring food safety.

HACCP has become a mandatory regulation stipulated by law in many countries. The standard requires food enterprises to identify potential biological, chemical, and physical hazards in their business processes, conduct hazard analysis on these factors, identify critical control points, establish control ranges according to regulatory requirements, propose necessary preventive and corrective measures, and implement procedural control to eliminate hazards or control them within a certain range. Certification certificates from third-party certification bodies can serve as evidence for food enterprises to demonstrate the effectiveness of their food safety systems to customers and consumers. The authority of certification bodies is guaranteed through review and approval by internationally recognized organizations.

HACCP certification for dairy products, scope of application: products primarily made from raw fresh cow (sheep) milk and its derivatives through processing. Including: liquid milk (pasteurized milk, sterilized milk, yogurt, formula milk); milk powder (whole milk powder, skim milk powder, sweetened whole milk powder and flavored milk powder, infant formula milk powder, other formula milk powder); condensed milk (whole milk unsweetened condensed milk, sweetened whole milk condensed milk, flavored, modified condensed milk, formula condensed milk); dairy fat (cream, butter, anhydrous cream); cheese (original cheese, processed cheese); other dairy products (casein, lactose, whey powder, etc.).

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