1 Introduction

Ever since the scandal of “Sanlu” formula with melamine in 2008, CNCA organized experts in the sector to develop relevant standards in order to improve the regulatory system of dairy products quality and safety and to provide an effective legal system guarantee. In Feb, 2009, SAC published GB/T27341 Hazard Analysis Critical Control Point System – Requirements for Food Manufacturers and GB/T27342 Hazard Analysis Critical Control Point System – Requirements for Dairy Products Manufacturers, thus began to implement GMP and HACCP in dairy industry.

2 Certification benefits

(1) GMP and HACCP certificate granted by a third party certification body

(2) The granted certificate verifies that the dairy product manufacturer meet the requirements of laws and regulations

(3) Help the manufacturer to improve management procedure and requirements in accordance to the good manufacturing practice

(4) By hazard analysis and critical point control, effective measures will be taken to lower the risk of dairy product manufacturing

(5) Verify the GMP and HACCP system established by the manufacturer meet the requirements of relevant regulation and standards, demonstrate to clients and consumers of a guaranteed food safety assurance ability, thus improve the competitiveness of the manufacturer

3 Certification Scope

Liquid milk (pasteurized milk, UHT milk, yogurt, formula milk); milk powders (whole milk powder, skim milk powder, sweetened whole milk powder and modified milk powder, formula powder and others); condensed milk (sugar-free condensed whole milk, sweetened condensed milk, modified condensed milk, formulated condensed milk); milk fat (light cream, cream, anhydrous milk fat); cheese (cheese, processed cheese); others (casein, lactose, whey powder)

4 Certification requirements

Certification mode: on-site audit + follow-up inspection + product safety verification

Certification lead time: it will be depend on the number of employees, scale of the factory, projects number of HACCP, complexity of the products and risk levels.

Validity of certificate: 2 years

Surveillance cycle for GPM is 6 months, for HACCP is one year.