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Tuesday, 7 October 2014
QS mark in China
TheQS mark (formally the Industrial Product Manufacturing License) is a Chinese quality and safety mark for food, beverages and other products. Introduced in 2003,it is managed by the General Administration of Quality Supervision, Inspection and Quarantine(AQSIQ). The license is required for many product categories if they are both manufactured and sold in China.
The QS Mark is the market access mark, consisting of the initials of the phrase "Quality Safety" and featuring the corresponding Chinese characters. The main color of the mark is blue, with letter "Q" and the Chinese characters in blue and the letter "S" in white.
According to the administrative measures of supervision on the quality and safety of food processing enterprises, for foods under the administration of the market access system of food quality and safety, a Food Production License must firstly be obtained by prescribed proceedings. Secondly, foods leaving a factory must be certified and printed (affixed) with the food market access mark. Foods without the food market access mark should not be sold in the market.
As of 2001, the market access system of food quality safety was first promulgated in five categories of food, namely: rice, flour, oil, sauce and vinegar. As of May 1st 2003, foods in the five categories without a Food Production License or not printed (affixed) with the food market access mark are not allowed to be sold. During the second half of 2003, the range expanded to include meat products, dairy products, beverages, condiments (sugar, monosodium glutamate), instant noodles, biscuits, cans, iced beverages, instant rice and flour foods and rising foods, etc. Recently, all the foods, including the 13 remaining categories have been applied to the market access system of food quality safety.When choosing foods consistent with the market access system of food quality safety, customers should choose foods printed (affixed) with a QS mark.
How to apply and obtain a QS mark for your product in China ? Please click or consult STIN staff for details: