1 Introduction

International Standardization Organization (ISO) established ISO/TC 34 Food Products and published ISO 22000:2005 Food safety management systems -- Requirements for any organization in the food chain. ISO 22000:2005 specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption.identically adopted this standard into the national standard GB/T22000:2006 Food safety management systems -- Requirements for any organization in the food chain, which was published in March, 2006.

2 Certification Benefits

(1) Increase the confidence in consumers and the government

(2) Increase market opportunities

(3) Reduce production cost (decrease recycle/food waste)

(4) Improve the conformity of product quality

(5) Improve workers’ participation in food safety, more regulated production process by food safety management system, encourage workers to participate in product safety in the company

3 Certification Scope

According to the requirements of China’s Implementation Rules of Food Safety Management Systems Certification, the food safety management system certification only applies to those products which fall into the scope of registered special requirements. Up to now 29 special requirements are registered, including: meat and meat product, quick-frozen instant food.

4 Certification requirements

Certification mode: on-site audit + follow-up inspection

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: 3 years