OIC/SMIIC 1:2019 / HAK: Read the food accreditation annex

Define product and production boundaries first, then verify the actual issuer's relevant scope and buyer acceptance. Submission, preparation and logo permission are different stages.

Read the food accreditation annex

In a hypothetical request, the issuer’s name is active in HAK’s register but the producer has not checked its food category annex. Match OIC/SMIIC 1:2019 food scope, legal entity and the actual product/process before relying on it. Accreditation of a body is not certification of your finished product, and it does not establish acceptance in every importing market.

Programme conditions and worked assessment

Example: The product list contains brand names only, leaving the recipes to be assessed unclear. Create a brand/product/formula-version table and attach component origins and actual process flows. Disclose shared lines and outsourced steps. Answer issuer questions with records and version changes. Compare the final certificate scope with the approved product list and confirm mark conditions. Sending documents to a consultant is not official acceptance or a positive assessment; an initial quotation may also exclude additional review work and variant changes.

Evidence and authority boundary

Verify HAK status and applicable scope for the actual body. Preparation advice does not acquire the issuer's decision authority; no favourable result or fixed duration is promised.

Official sources

Checked: 3 October 2026. Worked examples are hypothetical evidence-planning cases, not customer transactions.

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