Please note: For Manufacturers GACC
registration, Each of the food category requires a separate
GACC registration number, Each facility address requires a
separate GACC registration number ！ For each type of GACC
registration, Requirements for GACC registration application documents,GACC registration process,
GACC registration approval time, GACC registration
cost, CRA service fee, etc. are all different , Please see below:
Description of medium-risk food categories in Article 7 of GACC Decree 248;
For these food categories, beside the general GACC registration process, also need go through an additional recommendation process by foreign competent authority (GACC-1-2 process) ;
Require an additional recommend registration procedure by the competent authority of the country of origin
Each Medium-risk food category needs to apply for GACC registration separately,
Each food category neet to have a separate GACC registration
☼ Description of medium-risk food categories listed in Article 7:
Sausage Casings 肠衣
It refers to animal
tissues that are salted or dried on the retained parts by using
organs such as small intestine, large intestine and blader of
healthy livestock, after special processing such as scraping and
de-oiling, and is the casing for sausage.
Natural sweet substances
made from nectar, secretions or honeydew of plants collected by
honeys and mixed with their own secretions, as well as edible
substances formed naturally or made by special techniques during
reproduction and reproduction, including royal jelly, royal jelly
powder, honey pollen, royal jelly freeze-dried powder, etc.
(1) liquid egg products:
Egg products made from fresh eggs after shelling and processing,
such as whole egg liquid, egg yolk liquid and protein liquid.
(2) Dried egg products: Egg products made from fresh eggs by shelling,
processing, desugaring, drying and other processes, such as whole
egg powder, egg yolk powder and protein powder.
(3) Frozen egg products: Egg products made from fresh eggs by shelling,
processing and freezing, such as frozen whole eggs, frozen egg yolk,
ice protein, etc;
(4) Remanufactured egg: Egg products processed by different processes such
as salt, alkali, distiller's grains and brine with or without
auxiliary materials, such as preserved egg, salted egg, salted egg
yolk and etc.
Edible fat refers to the
vegetable oil and edible vegetable oil for processing or
consumption, and single products or mixtures of vegetable fat
processed by one or more methods of refining and fractionation.
Edible oil refers to the seeds of oil plants used for extracting
edible vegetable oil, mainly including peanut and sesame for oil.
Refer to cooked or
uncooked frozen products made with various raw materials as fillings
and wheat flour as skins, such as steamed stuffed buns, jiaozi or
Edible Grains 食用谷物
Refer to the seeds, roots
and tuber products of cultivated plants such as cereals and
potatoes, mainly including edible products of gramineous herbaceous
seeds after rough processing, such as rice, oats and sorghum.
Milled Grain Industry Products And
Refer to fine powdery
products in which seeds, roots and tubers of cultivated plants such
as cereals, potatoes, fruits and nuts are ground and screened for
edible powder, or malt products formed after hydrolysis processing.
Nuts refer to the seeds of
woody plants with hard shells, including walnuts, chestnuts, apricot
kernels, almond kernels, pecans, pistachios, torreya grandis,
Hawaiian fruits and pine seeds. Seeds refer to the seeds of melons,
fruits, vegetables and other plants, including watermelon seeds and