Introduction to GAP – Good Agricultural Practices Certification Basics
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2013-08-27
Following the 2008 melamine-tainted milk powder scandal, the State Council issued the "Outline for the Rectification and Revitalization of the Dairy Industry," which clearly stipulated that all dairy product manufacturers must implement the "Good Manufacturing Practices for Dairy Enterprises," commonly known as GMP, within a specified timeframe. By the end of three years, all companies were required to meet the standards; those failing to comply would be ordered to halt production for rectification.
1. The Background Behind Establishing Good Agricultural Practices Certification
Following the 2008 melamine-tainted milk powder scandal, the State Council issued the "Outline for the Rectification and Revitalization of the Dairy Industry," which explicitly mandated that all dairy product manufacturers must implement the "Good Manufacturing Practices for Dairy Enterprises," commonly known as GMP, within a specified timeframe. By law, all companies were required to meet these standards within three years—or face mandatory production shutdowns for remediation. The State Council’s "Regulations on the Supervision and Administration of Dairy Product Quality and Safety" further emphasized that dairy producers must comply with GMP requirements. Additionally, the government actively encourages dairy firms to adopt the Hazard Analysis and Critical Control Points (HACCP) system, aiming to elevate the overall safety management of dairy products. Article 33 of the "Food Safety Law of the People's Republic of China" also underscores the national commitment to promoting food businesses that adhere to GMP standards and implement HACCP systems, thereby enhancing their capacity to ensure food safety. For enterprises successfully certified under GMP or HACCP, certification bodies are legally obligated to conduct ongoing monitoring and inspections. Conversely, if a company no longer meets the certification criteria, its certification must be revoked promptly, with immediate notification sent to relevant authorities such as quality supervision agencies, market regulators, and food and drug administration departments—and the information publicly disclosed to the public. To align with the nation’s growing emphasis on quality and safety in dairy and food production, China introduced the Good Manufacturing Practice Certification (GMP Certification) starting in 2009. Currently, this certification is exclusively applied to dairy manufacturers.
2. Criteria for Certification Bodies to Conduct Good Manufacturing Practice Certification
GMP certification is a voluntary system certification program, and certification bodies conducting GMP certification for dairy products must obtain approval from the CNAS.
The certification is based on the "Good Manufacturing Practice for Dairy Enterprises" (GB12693—2003), a standard that outlines requirements for the site selection and facility environment, buildings and workshops, equipment, hygiene management, as well as specifications for raw materials and packaging materials. It also covers food safety controls throughout the production process, product testing, storage and transportation practices, management of records and documentation, product traceability and recall procedures, employee training, and organizational structure and staffing. This standard applies to all manufacturers producing various dairy products using cow’s milk (or goat’s milk) and their processed derivatives as primary ingredients. Notably, the "Good Manufacturing Practice for Dairy Enterprises" (GB12693—2003) has already been revised by the Ministry of Health and will now be known as the "Good Manufacturing Practice for Dairy Products," effective December 1, 2010.
Certification bodies conducting Good Manufacturing Practice certification must follow the "Implementation Rules for GMP Certification of Dairy Product Manufacturers (Trial)," issued by the CNAS in 2009.
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