China Food Classification Rules & Case Study

Every year, a staggering amount of imported food is stopped from entering China's market by Chinese customs officials. One of the unfortunate sequelae of being flagged by customs officials is being blacklisted, and ultimately this is the fate of a small number of international enterprises. Blacklisting carries numerous negative connotations including more stringent inspections, increased sampling rate, slower clearance times etc.

According to the non-compliance food lists published by China's General Administration of Customs (GAC), in 2018, a large amount (in terms of both value and volume) of products were returned or destroyed due to label and food additive issues (more than 35%). However, many exporters haven't realized that these two problems are often caused by incorrect food classification.

This webinar will introduce different food classification rules in China. A comparison of three classification systems and advice on an optimized approach to classify foods will be included. A case study encapsulating key issues and demonstrating important solutions will be offered.

1. Why food classification is important?

2. China's food classification system

• GB Standard classification

• Production Licensing (SC Permit) classification

• HS Code (Customs code) classification

3. How to make the right food classification?

4. Case study

5. Q&A