What Certifications Should a Co-Packer Have?
At minimum, a co-packer should have FDA registration and food safety certification (SQF, BRC, FSSC 22000, or GMP), plus FSMA compliance. Organic, Kosher, Halal, and allergen controls depend on your product. Here's how to check.
What Certifications Should a Co-Packer Have?
At minimum, a co-packer should have FDA registration and a recognized food safety certification — SQF, BRC, FSSC 22000, or GMP — plus FSMA compliance. Product-specific certifications like organic, Kosher, Halal, gluten-free, or non-GMO depend on the claims you want to make on your label.
Certifications are where "trust me" isn't good enough — each one should be verifiable, not just stated.
The Baseline (Non-Negotiable)
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FDA registration. Every facility manufacturing food for sale in the U.S. must be registered with the FDA. Ask for the registration number and verify it, rather than taking a website claim at face value.
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Food safety certification. Look for a third-party certification: SQF (Safe Quality Food, common for beverages), BRC (a global standard), FSSC 22000 (ISO-based), or GMP (Good Manufacturing Practices) as a baseline.
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FSMA compliance. The Food Safety Modernization Act requires facilities to have hazard analysis and risk-based preventive controls, written food safety plans, and verification and monitoring procedures.
The Claim-Dependent Certifications
These depend entirely on what you want to say on your label:
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Organic — required if you're making an organic claim.
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Kosher / Halal — expand market reach; needed if you're making those claims.
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Gluten-free, non-GMO — needed if your label claims them.
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Allergen controls — dedicated lines or rigorous changeover procedures if allergen management matters for your product.
UF/IFAS Extension makes the same point plainly: if you want your product to be Kosher, Halal, organic, gluten-free, or non-GMO certified, you need to find a co-packer who can provide that certification.
How to Verify (Not Just Ask)
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Get the FDA registration number and check it — don't accept a logo on a website.
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Ask for the most recent inspection report and their food safety systems (e.g., Preventive Controls, HACCP).
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Confirm the certificate matches the specific facility where your product will actually be packed.
FAQ
- What certifications should a co-packer have?
- At minimum, FDA registration (required for any facility making food for U.S. sale) and a food safety certification such as SQF, BRC, FSSC 22000, or GMP, plus FSMA compliance including hazard analysis and a written food safety plan. Product-specific certifications like organic, Kosher, Halal, gluten-free, or non-GMO depend on the claims you want to make.
- How do I verify a co-packer's FDA registration?
- Ask for their FDA registration number and verify it, rather than relying on a claim. Every facility manufacturing food for sale in the U.S. must be registered with the FDA.
- Do I need my co-packer to be organic certified?
- Only if you're making an organic claim on your product. Organic, Kosher, Halal, gluten-free, and non-GMO are claim-dependent certifications — you need a co-packer who holds the specific one your label requires.
Want certifications checked before you ever talk to a co-packer? Start a search and we'll match you to facilities vetted on the certifications your product needs.
Sources
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Genie — "How to Find a Beverage Co-Packer in 2026" (FDA registration, SQF/BRC/FSSC 22000/GMP, FSMA/HARPC, allergen controls) — https://www.madebygenie.com/blog/beverage-copacker-guide-2026
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UF/IFAS Extension (University of Florida) — "Finding and Using a Co-packer," FS380 (Kosher, Halal, organic, gluten-free, non-GMO are co-packer-provided certifications) — https://ask.ifas.ufl.edu/publication/FS380