一、 Registration Background

1. Eaa and Introduction

General food products are regulated by the local health management supervision or food department. Due to the large scope of food products involved, according to the product composition, claims and local national regulatory requirements, it may also involve the agricultural sector or other relevant departments.

2. Definition and classification of food

Food generally refers to a variety of finished products and raw materials for human consumption or drinking, excluding products for therapeutic purposes.

Under normal circumstances, it can be divided into ordinary food, food additives, processed food, health food, special food, etc., and the classification forms are different in different countries and regions.

Food additives refer to artificial or natural substances added to food for the purpose of improving food quality, color, aroma and taste, as well as for the needs of preservation, preservation and processing technology.

3. Entry requirement

Local representative Authorization LOA (if applicable).

Free Sale Certificate FSC (if applicable)

Manufacturer and local importer information.

GMP or ISO22000 or HACCP compliance certificate (refer to local regulations for specific requirements).

Product formulations, labels and packaging.

Under normal circumstances, each country and region will have different access requirements according to their own food classification.

4. Registration language

 The common language is English, but different countries or regions may have local language requirements.

二、 General registration flow chart

三、 Information that may be required

1. Halal Certificate

According to the standards and regulations of Halal diet, the certification of the procurement, storage, processing, packaging, transportation and other processes of food and other products is called halal certification. Halal certified products are suitable for use or consumption by Muslim consumers.

Currently, the two largest markets for Halal products are Southeast Asia and the Middle East, with a combined 400 million Muslim consumers. Halal Certification greatly improves the marketability of products.

2. BSE Free certificate

At present, the international attention to cattle source materials is relatively high, and relevant materials may be involved in food, and some countries will require explanations such as the source of gelatin materials, or provide BSE certificates.

3. HACCP system certification

HACCP（Hazard Analysis and Critical Control Point）Represents hazard analysis and critical control point. HACCP system is an internationally recognized and accepted food safety assurance system, mainly for the safety control of microbial, chemical and physical hazards in food.

The international standard CAC/RCP-1 "General Principles of Food Hygiene 1997 Revised 3rd Edition" defines HACCP as a system for identifying, evaluating and controlling hazards that are critical to food safety. Some countries and regions enforce HACCP.