Key takeaways
- IFS, BRC, FSSC 22000, ISO 22000, organic and kosher show a factory runs a credible food safety system. None of them is permission to enter a particular country.
- Market access is decided by governments, and each market puts the obligation on a different party.
- The United States requires the Italian facility to register with the FDA, name a US Agent and renew every two years; the current renewal window runs from 1 October to 31 December 2026.
- Saudi Arabia approves the establishment through the SFDA first, then registers every product reference separately.
- Canada licenses the importer, who must hold evidence about each foreign supplier. Brazil requires the establishment to be accredited with its agriculture ministry.
- Check market access in week one, before samples and pricing. A producer can only be added to a foreign system on that system's timetable.
The worst moment in a sourcing project is not a buyer saying no. It is a buyer saying yes, and then discovering weeks later that the Italian producer cannot legally ship to their country.
It happens more often than the industry admits, and it is rarely anybody's fault in the ordinary sense. The producer makes excellent food. The buyer wants it. The price works. What nobody checked at the start was whether that specific factory, in that specific country's system, is permitted to send goods to that specific destination. By the time the answer emerges, artwork has been discussed, samples have been shipped and a listing slot has been held open. The programme then stops, and the buyer usually blames the supplier for wasting their time.
The whole problem is avoidable with one check, run in the first week rather than the tenth. But it only works if you know what you are actually checking, because the thing most people ask for is not the thing that governs entry.
Summarize this article with AI
A food safety certificate is not market access
Ask an Italian producer whether they are certified and you will usually get an enthusiastic yes, followed by a list. IFS. BRC. FSSC 22000. ISO 22000. Organic. Kosher. These are real, they are audited, and they cost the producer money and effort to hold.
None of them is permission to enter a particular country.
Those standards tell you the factory runs a credible food safety system. They are what a retailer's technical team wants to see, and a producer without any of them is a genuine risk. But market access is a separate question decided by a government, and a producer can hold an impressive stack of private certifications while being entirely unable to ship to the market you care about.
We have seen exactly that. A producer being considered for a Brazilian private label programme held IFS and Kosher certification and had a strong technical file, but had no accreditation with the Brazilian agriculture ministry, for the simple reason that they had never exported to Brazil before. Nothing was wrong with the factory. It simply was not in the Brazilian system. On another project, an Italian supplier of a well known hard cheese answered a Saudi enquiry with four words: we are not certified. And on a third, a producer turned out to hold nothing that would allow entry to Canada, the United States or South America, which eliminated three markets in a single sentence.
In each case the buyer had already committed attention, and in two of them the buyer had already said yes.
Every market puts the burden in a different place
Here is the part that makes this genuinely confusing, and the reason a single question like "are you certified" cannot work. The four markets an Italian exporter deals with most place the legal obligation on completely different parties.
The United States requires the foreign facility itself to register with the FDA. The factory in Italy holds a food facility registration, must designate a US Agent, and must renew that registration every two years during the biennial window, which for the current cycle runs from 1 October to 31 December 2026. A producer whose registration has lapsed is not a producer with an administrative problem. They are a producer whose goods do not enter. For meat and cured products there is a second and stricter layer on top, run by the Food Safety and Inspection Service, which we cover in detail in our piece on Italian cured meats for US importers.
Saudi Arabia works at two levels. The establishment must be recognised by the SFDA before anything else can proceed, and then every individual product reference has to be registered in its own right. Establishment first, then SKU by SKU. On a recent Saudi seafood programme we verified the producer's SFDA establishment accreditation within twenty four hours of the enquiry, which is what made the rest of the project possible, and then completed individual registration files for all five references before an import permit could be issued. The full sequence is documented in our SFDA case study.
Canada inverts it. The Safe Food for Canadians licence is held by the Canadian importer, not by the Italian producer. But the importer's preventive control plan has to demonstrate that each foreign supplier has identified the relevant hazards, has effective control measures, has identified critical control points and runs a food safety system consistent with Canadian requirements. So the obligation sits with your buyer, and your buyer discharges it using evidence about you. A producer who cannot supply that evidence in a usable form is not blocked by the government, they are blocked by their customer's compliance department, which amounts to the same thing. There is more on the Canadian picture in our guide to importing Italian food to Canada.
Brazil requires the establishment to be accredited with the agriculture ministry, and that accreditation is specific to Brazil. A producer with a strong European audit record and no Brazilian history is starting from zero.
Read those four together and the pattern is clear. In one market the producer registers. In another the establishment is listed and then each product separately. In a third the importer is licensed and the producer supplies evidence. In a fourth the establishment is accredited by a ministry. Asking a producer "do you have the certifications" gets you an answer about a different question entirely.
Market Access by Country at a Glance
This is the comparison to run before anyone discusses product. One row per destination, and the question to ask the producer for each.
| Market | Who holds the obligation | What must be in place | The question to ask the producer |
|---|---|---|---|
| United States | The Italian facility | FDA food facility registration with a US Agent, renewed every two years (current window 1 October to 31 December 2026); cured meats also need USDA FSIS eligibility | What is your FDA registration number, and is it renewed for this cycle? |
| Saudi Arabia | The establishment, then each product | SFDA establishment recognition, then registration of every product reference | Is the establishment recognised, and are these exact references registered? |
| Canada | The Canadian importer | Safe Food for Canadians licence held by the importer, whose preventive control plan needs evidence about each foreign supplier | Can you supply the hazard, control and critical control point evidence my importer's plan requires? |
| Brazil | The establishment | Accreditation with the Brazilian agriculture ministry, specific to Brazil | Is this plant accredited for Brazil, and can I see the reference? |
Why it surfaces late, and what that costs
The timing is what does the damage. Certification never comes up in the first conversation because the first conversation is about product. It comes up when someone finally asks for the document set, which is usually after samples, after pricing and often after the buyer has internally committed.
Getting a producer added to a foreign system is not a negotiation between a buyer and a supplier. It is a process conducted between competent authorities, on their timetable, and neither party to the commercial deal can accelerate it by wanting it more. A producer who says they are working on approval is describing a project with an uncertain end date, not a supply option for a season that has already been planned.
That is why the honest answer, delivered in week one, is worth more than an optimistic one delivered in week ten. A buyer told immediately that a particular producer cannot serve their market still has time to look at an alternative. The same buyer told in month three has lost the slot.
The four questions that clear this in a day
None of this requires expertise. It requires asking the right four things before anyone falls in love with a product.
First, is this specific establishment listed, registered or accredited for my destination country, and can I see the reference number. Not the company, the establishment. A group with several plants may have one that is cleared and one that is not.
Second, is that listing current, and when does it next need renewing. For the United States this is a concrete date, because registration lapses on a two year cycle. For other markets it may depend on inspection validity.
Third, if the market requires product level registration as well as establishment approval, has that been done for the exact references I want, or only for others in the range. This is the step people miss in Saudi Arabia, where an approved establishment does not mean an approved product.
Fourth, if the obligation sits with me as the importer, as it does in Canada, can this producer give me the documentation my own compliance plan requires, in a form my authority will accept.
Any sourcing partner worth using can answer all four within a day, because the answers either exist or they do not. Slowness here is itself the answer.
Frequently asked questions
Is a food safety certification like IFS or BRC the same as market access?
No. Those standards show a factory runs a credible food safety system, which is what a retailer wants to see. Market access is a separate decision made by a government, and a producer can hold an impressive stack of private certifications while being entirely unable to ship to a specific country.
What does the United States actually require from an Italian producer?
The foreign facility itself must register with the FDA, designate a US Agent, and renew that registration every two years during the biennial window, which for the current cycle runs from 1 October to 31 December 2026. A lapsed registration means the goods do not enter.
How does Saudi Arabia decide which Italian producers can ship in?
At two levels. The establishment must first be recognised by the SFDA, and then every individual product reference has to be registered in its own right. Establishment first, then SKU by SKU.
Who actually holds the compliance obligation for imports into Canada?
The Canadian importer, not the Italian producer. The Safe Food for Canadians licence sits with the importer, whose preventive control plan must show that each foreign supplier has identified hazards, control measures and critical control points consistent with Canadian requirements.
What does Brazil require before a producer can export there?
The establishment must be accredited with the Brazilian agriculture ministry, and that accreditation is specific to Brazil. A producer with a strong European audit record and no Brazilian history is starting from zero.
What four questions should a buyer ask before committing to a producer?
Is this specific establishment listed or accredited for my destination country, and can I see the reference number. Is that listing current, and when does it next need renewing. If the market requires product level registration, has that been done for the exact references I want. And if the obligation sits with me as the importer, can this producer give me the documentation my compliance plan requires.
Does approval for one plant cover the whole company?
No. Approval attaches to the specific establishment, not the company. A group with several plants may have one that is cleared for a market and one that is not, so ask for the reference number of the plant that will make your product.
Can a sourcing partner speed up a producer's approval for a new market?
No. Adding a producer to a foreign system is a process between competent authorities, on their timetable. What a sourcing partner can do is tell you in week one which producers are already eligible, so you can choose an alternative while there is still time.
About the author
Giorgio Morocica
Export Manager at ALL-FOOD
Giorgio leads export operations at ALL-FOOD, sourcing and shipping authentic Italian food for importers, distributors and retail chains across the USA, Canada, Australia, the Middle East and South America. He writes about the sourcing, compliance and logistics questions buyers actually run into.
Connect on LinkedInWorking with ALL-FOOD
ALL-FOOD is a dedicated Italian export office based in Tuscany. We source authentic Italian food from established producers, quality-check every batch, and prepare the origin, health and conformity documentation your importer, customs broker and retail customers require across the USA, Canada, Australia, the Middle East and South America.
On this particular question our job is uncomfortable and useful in equal measure. Before we discuss product with a buyer seriously, we establish which of our producers can actually serve that destination, and we say so plainly when the answer is none of them for a given category. We would rather lose a conversation in week one than lose a customer in month four, and we have done both, which is how we know which is cheaper.
We are a sourcing and export partner, not a manufacturer and not your importer of record. We do not issue certificates and we cannot put a producer into a foreign system faster than that system moves. What we can do is tell you where every producer we work with actually stands, prepare the paperwork so that it is correct when it leaves Italy, and stop you building a plan around a factory that was never available to you.
The regional detail for the Gulf sits on our Middle East market page. Tell us your destination country, the categories you want and your timeline, and we will come back with producers that can legally serve you rather than producers we wish could. Get in touch to access the catalog.