Food certification is the process by which competent authorities or organizations issue certificates for food products that meet quality, safety and hygiene standards. The main objective of this certification is to ensure that food does not harm the health of consumers and complies with food safety and hygiene regulations.

Common types of food certification include:

1. HACCP (Hazard Analysis and Critical Control Points) certification: A food safety management system that focuses on identifying, assessing and controlling food safety risks at key points in the production process.

2. ISO 22000 certification: International standard for food safety management systems, combining the principles of HACCP and ISO 9001 quality management.

3. VietGAP/GlobalGAP certification: Standard for good agricultural production practices, ensuring food safety from the production, harvesting to consumption stages.

4. Organic Certification: For organic products, produced according to a process that does not use chemicals, pesticides or chemical fertilizers.

5. FDA Certification (US Food and Drug Administration): For food products exported to the US market, compliance with FDA food safety regulations is required.

Food certification is of great significance not only to manufacturing enterprises but also to consumers and society:

1. Ensuring food safety: Certification is a commitment that the product meets safety standards and is not harmful to the health of consumers. This helps to minimize the risk of bacterial contamination, poisoning or food-related diseases.

2. Improving product quality: Certification standards require manufacturers to comply with strict quality control processes, from raw materials, production to distribution. This ensures that the product is of stable and reliable quality.

3. Building consumer trust: When a product is certified, consumers will more easily trust the origin and safety of the food. This helps them feel secure when using it, especially products with high nutritional value or sensitive products such as organic foods and functional foods.

4. Expanding the market: For businesses, achieving international certifications such as ISO 22000, HACCP, or FDA will help products easily access large markets such as the United States, EU, Japan, etc. This helps increase export opportunities and enhance reputation in the international market.

5. Increasing competitiveness: Certified products always have a competitive advantage over uncertified products, especially in markets where consumers are more concerned about health and safety issues.

6. Environmental protection and sustainable development: Standards such as VietGAP, GlobalGAP or Organic not only ensure food safety but also require the production process to be environmentally friendly, protect natural resources, and develop sustainably.

7. Meet legal requirements: In many countries, having food safety certification is a mandatory requirement for products to be allowed to circulate on the market. Compliance with these regulations helps businesses avoid being fined or having their products recalled.

In short, food certification is an important tool to ensure safety, improve quality and build reputation for products, thereby promoting the development of food businesses, protecting the environment and public health.