Core License 1: Food Business License (食品经营许可证)

Foreign food brands entering China typically need between 2 and 5 separate licenses and registrations, with the core requirement being the Food Business License (食品经营许可证, shípǐn jīngyíng xǔkězhèng) or Food Production License (食品生产许可证, shípǐn shēngchǎn xǔkězhèng, SC license), depending on the type of operation. Under PRC Food Safety Law (食品安全法, shípǐn ānquán fǎ, 2015 revision, amended 2021) Article 35, “the state implements a licensing system for food production and food business operations” — meaning no entity may engage in food production, processing, distribution, or catering without the appropriate license. Over 40% of import food shipment rejections at Chinese ports in 2024 were linked to labeling errors and missing licenses, making the licensing pathway the single most critical step for foreign food brands. The complete licensing framework involves federal-level permits (SAMR/Certification), import-specific registration (GACC Decree 248), and operation-specific permits (food safety manager certification, alcohol sales permits).

Core License 1: Food Business License (食品经营许可证)

The Food Business License is the foundational permit for any entity engaged in food sales, distribution, or catering services. Governed by Food Safety Law Article 35 and SAMR’s Measures for the Administration of Food Business Licensing, this license is required for:

• Food distribution (食品销售, shípǐn xiāoshòu) — Wholesale and retail of prepackaged food products
• Catering services (餐饮服务, cānyǐn fúwù) — Restaurant, café, food court, and other dine-in operations
• Online food sales (网络食品销售, wǎngluò shípǐn xiāoshòu) — Selling food through e-commerce platforms like Douyin, Meituan, or Tmall
• Cold chain storage and distribution (冷藏冷冻食品贮存运输, lěngcáng lěngdòng shípǐn zhùcún yùnshū) — Temperature-controlled food logistics

Application requirements include: business license with food-related business scope, premises lease agreement and floor plan, food safety management system documentation (食品安全管理制度, shípǐn ānquán guǎnlǐ zhìdù), and health certificates for all food-handling personnel. The license is valid for 5 years. Processing time is typically 15–30 working days from submission of complete documents, with an on-site inspection required for catering and cold chain operations.

Core License 2: Food Production License / SC License (食品生产许可证)

For foreign brands engaged in food manufacturing, processing, or central kitchen operations, the Food Production License — commonly called the SC license (SC代表”生产”, shēngchǎn, meaning production) — is required. This replaced the older QS (Quality Safety) mark system in 2018. The SC license is governed by Food Safety Law Article 35 and SAMR’s Food Production Licensing Administrative Measures.

Key requirements for SC license application:

The total SC license application process typically takes 3–6 months from facility readiness to license issuance. The license is valid for 5 years and is product-category-specific — a license for “bakery products” does not cover “beverages,” so foreign brands must apply for each product category separately.

Core Registration 3: GACC Overseas Manufacturer Registration (GACC Decree 248)

For foreign food brands importing products into China from overseas manufacturing facilities, registration with the General Administration of Customs China (GACC, 海关总署, hǎiguān zǒngshǔ) under Decree 248 (Administrative Provisions on Registration of Overseas Manufacturers of Imported Food) is mandatory. This is not a license per se but a compulsory registration that all overseas food manufacturers must complete before their products can enter China.

Under Decree 248, overseas food manufacturers fall into two categories:

Registration is valid for 5 years. The CIFER (China Import Food Enterprise Registration) system allows self-registration for most product categories. GACC registration lists are updated monthly, and a lapsed registration means the next port shipment is automatically detained.

Core Registration 4: Importer Record-Filing and Customs Registration

Foreign brands importing food into China must also complete importer record-filing (进口商备案, jìnkǒushāng bèi’àn) with GACC. Under Food Safety Law Article 94 and GACC Decree 249 (Administrative Measures for Import and Export Food Safety), the importer of record bears legal liability for the safety of imported food products. Key requirements:

• Importer record-filing — The Chinese importing entity (either the F&B WFOE or a licensed third-party importer) must file with GACC, providing business license, food business license, and contact information.
• Label filing — Chinese-language labels must be filed with GACC. Under Food Safety Law Article 97, all imported prepackaged food labels must be in Chinese, include mandatory items (product name, ingredients, net content, production date, shelf life, storage conditions, country of origin, address of the Chinese importer), and comply with GB 7718-2011 (general labeling standard) and GB 28050-2011 (nutrition labeling standard).
• Customs registration — The Chinese importer must register with the local customs authority to obtain a customs registration code (10-digit code) required for all import declarations.

Industry-Specific Licenses and Permits

Depending on the specific food segment, additional licenses may be needed:

Common Licensing Pitfalls for Foreign Brands

Foreign brands frequently encounter these licensing challenges:

• Business scope mismatch — The WFOE’s registered business scope must explicitly include the food activity (sales, production, or catering). A WFOE registered for “food sales” cannot apply for a Food Production License without a business scope amendment, which adds 15–20 working days.
• Label non-compliance — Approximately 40%+ of all import food shipment rejections are due to labeling errors. Common issues include: missing Chinese language, incorrect nutrition display format (must be per 100g/ml, not per serving), unapproved health claims, and allergen declarations that don’t match GB 7718 requirements.
• GACC registration expiry — The 5-year renewal clock runs from the registration date. A lapsed registration means automatic detention of the next port shipment. Foreign manufacturers must track renewal deadlines 3–6 months before expiry.
• Health claim restrictions — China strictly distinguishes nutrient function claims (permitted under GB 28050 for 23 approved nutrient-function pairs) from disease claims (prohibited on ordinary foods). Over 95% of foreign food products with health-related claims on their original labels would be illegal under Chinese law without health food registration.
• On-site inspection wait times — For SC licenses and high-risk GACC categories, the on-site inspection is mandatory. In peak periods, inspection appointments can have 3–4 week wait times, extending the overall licensing timeline.

License Renewal and Compliance Timeline

Once all licenses are obtained, foreign brands must manage a staggered renewal calendar. The Food Business License and SC License are valid for 5 years with renewal applications recommended 3–6 months before expiry. GACC overseas manufacturer registration is also valid for 5 years with renewal starting 3–6 months before expiry. Health certificates for food-handling employees must be renewed annually. The food safety management system documentation should be reviewed quarterly. Annual food safety audits are recommended for SC-licensed facilities. Maintaining a compliance calendar is essential for foreign brands with multiple license categories.

Where to Go From Here

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What Food Safety Licenses Do Foreign Brands Need in China? — first published on China Gateway 360. Last updated: July 2026.

Regulatory Bodies and Their Roles

Understanding which government body oversees each license helps foreign brands navigate the application process more efficiently. SAMR (国家市场监督管理总局, guójiā shìchǎng jiāndū guǎnlǐ zǒngjú) oversees domestic food safety supervision, GB standards enforcement, and Food Business License and SC License issuance. GACC (海关总署, hǎiguān zǒngshǔ) manages overseas manufacturer registration (Decree 248), port inspection, quarantine, and customs clearance. NHC (国家卫生健康委员会, guójiā wèishēng jiànkāng wěiyuánhuì) develops food safety standards and conducts risk assessment. CNCA (国家认证认可监督管理委员会, guójiā rènzhèng rènkě jiāndū guǎnlǐ wěiyuánhuì) handles certification and accreditation. MOFCOM (商务部, shāngwù bù) manages import/export licensing. CNIPA (国家知识产权局, guójiā zhīshì chǎnquán jú) handles trademark registration for food brands. For foreign brands, the most important distinction is between SAMR (for domestic food sales licenses) and GACC (for import registration). A brand must engage with both: GACC for the overseas factory registration and SAMR for the Chinese entity’s domestic Food Business License.

Compliance Calendar Management

Managing multiple licenses with different validity periods requires systematic calendar management. The Food Business License and SC License are both valid for 5 years, with renewal applications recommended 3-6 months before expiry. GACC overseas manufacturer registration is also valid for 5 years. Health certificates for food-handling employees must be renewed annually – a frequently overlooked requirement that can trigger fines during SAMR inspections. Food safety management documentation should be reviewed quarterly. Annual internal food safety audits are recommended for SC-licensed facilities. Foreign brands should designate a food safety compliance officer or engage a third-party compliance service to manage this calendar. Using a digital compliance tracking tool that sends automated reminders 90 days before each deadline can prevent lapses that would halt shipments or operations. Under Food Safety Law Article 44, each F&B location must designate a food safety manager (食品安全管理员) with SAMR-recognized certification.

Step-by-Step Licensing Application Process

Follow this ordered checklist to ensure you complete all licensing application steps in the correct sequence:

1. Complete entity registration first – Register the WFOE with a food-related business scope. Without a registered China entity, no food license application can be submitted.
2. Prepare food safety management documentation – Develop the food safety management system (食品安全管理制度, shípǐn ānquán guǎnlǐ zhìdù) document, including HACCP plan, raw material sourcing records, batch traceability procedures, and recall protocols.
3. Obtain personnel health certificates – All food-handling employees must complete the health examination at SAMR-designated hospitals and obtain health certificates before the license application is submitted.
4. Submit the license application – File the application with the local SAMR office, including all documentation, floor plans, and compliance commitments. Most cities now accept online submissions.
5. Pass on-site inspection – SAMR officials inspect the premises for compliance with Food Safety Law Article 33 requirements: separation of raw/cooked areas, proper ventilation, hand-washing facilities, and pest control.
6. Receive inspection report and license – Upon passing inspection, SAMR issues the license within 5-10 working days. The license number must be displayed prominently at the premises.