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What procedures are required for OEM processing?

The procedures required for OEM processing are as follows:

1. Apply for trademark registration and obtain the legal right to use the brand.

2. Prepare documents such as product formula, process and flow chart, and apply for a food production license.

3. Establish places, facilities and sanitary conditions that comply with national regulations and obtain certification from relevant departments.

4. Establish a quality management system and pass certification to ensure that product quality meets national regulatory requirements.

5. Sign a commissioned processing contract to clarify the rights and obligations of both parties, quality requirements, price and delivery date, etc.

6. According to the contract, supply products on time and with high quality to ensure the quality and delivery date of OEM products.

7. Cooperate with regulatory authorities to carry out supervision inspections and random inspections to ensure product quality and safety. Article 5 of the "Food Safety Law of the People's Republic of China": The State Council shall establish a Food Safety Committee, whose responsibilities shall be prescribed by the State Council. The food and drug regulatory department of the State Council shall supervise and manage food production and trading activities in accordance with this Law and the responsibilities specified by the State Council. The health administrative department of the State Council shall organize and carry out food safety risk monitoring and risk assessment in accordance with this Law and the responsibilities specified by the State Council, and shall formulate and publish national food safety standards in conjunction with the food and drug regulatory department of the State Council. Other relevant departments of the State Council shall be responsible for relevant food safety work in accordance with this Law and the responsibilities prescribed by the State Council. Article 4 of the Measures for the Administration of National Food Safety Standards: The formulation (revision) of national food safety standards includes planning, planning, project establishment, drafting, review, approval, issuance, modification and review, etc.