US Food & FDA Compliance: The Complete Guide Index

How to use this page

This is the topic hub for the SKYCARGO blog. Start with the three foundation reads, then go to the section that matches your stage. Every article is written to the rules in force in 2026; rates and regulations are subject to the disclaimer in each article and the latest official notices.

Start here: the three foundations

• Three Gates for Exporting Taiwanese Food to the US: FDA Facility Registration, Prior Notice and FSVP — The three gates every shipment passes first.
• FDA U.S. Agent, Importer of Record (IOR) and FSVP Importer: Which One Does a Taiwanese Exporter Need? — Three roles, one table — who you actually need.
• How to File an FDA Prior Notice: Product Codes, Deadlines and the Most Common Reasons for Rejection — How to file, deadlines, and why filings get rejected.

FDA framework and importer duties

• What Does an FSVP Importer Have to Do? Hazard Analysis, Supplier Verification, Records — and What a Taiwanese Exporter Must Prepare — What the importer must verify and what you must prepare.
• US Food Labeling Rules: The 7 Mistakes Taiwanese Exporters Make Most — Check Before FDA Refuses the Shipment — Seven label errors to catch before FDA does.
• USDA / APHIS Quarantine: Which Taiwanese Produce, Seafood and Foods Need a Quarantine Certificate to Enter the US? — Which products need a quarantine certificate.
• Detained by FDA: What Import Detention, DWPE, and Import Alerts Mean for Your Shipment — Detention, DWPE and Import Alerts, step by step.
• FDA Foreign Inspections: A Preparation Checklist for Taiwanese Food Factories — The pre-inspection checklist for Taiwanese plants.
• Product Liability Insurance: Why U.S. Retailers Ask Suppliers for a COI — Why retailers ask for a COI and how to get one.
• Food Recalls and FSMA 204: The New U.S. Traceability Rule Explained — The new traceability rule and recall readiness.

By product category

• U.S. Nutrition Facts Labels for Imported Foods: New Format, Serving Sizes, and Dual Columns — New format, serving sizes and dual columns.
• Food Additives and Color Additives for the U.S. Market: GRAS vs. FD&C Batch Certification — GRAS status and FD&C batch certification.
• FCE and SID Registration for Low-Acid Canned Foods: What Sauce and Canned Food Exporters Must File — Registration for low-acid and acidified foods.
• Exporting Dietary Supplements to the U.S.: cGMP Part 111, Labeling, and Structure/Function Claims — cGMP, labeling and the claims you may make.
• Exporting Cosmetics to the U.S. Under MoCRA: Facility Registration, Product Listing, and the Responsible Person — Registration, listing and the responsible person.
• Exporting Alcohol to the U.S.: TTB Permits, COLA Label Approval, and the Three-Tier System — TTB permits, COLA approval and the three-tier system.
• Exporting Tea and Coffee to the U.S.: Pesticide Tolerances, Import Alerts, and Organic Certification — Pesticide tolerances are the usual killer.
• Exporting Honey and Syrup to the U.S.: Origin Documentation, Adulteration Testing, and the Anti-Dumping Legacy — Origin documents and adulteration testing.
• Exporting Pet Food to the U.S.: FDA Rules, AAFCO Standards, and State Registration — FDA rules, AAFCO standards, state registration.
• The Nine Major Allergens on U.S. Food Labels: Why Sesame Trips Up Taiwanese Frozen Foods — The ninth allergen, sesame, and where it hides.
• Date Labeling for the U.S. Market: No Federal Rule, Two Phrases in California from 2026 — California accepts only two phrases from 2026.
• Exporting Organic Food to the U.S.: USDA Organic Certification Process and Costs — The certification process and what it costs.

Cold chain, seafood and frozen

• Cold-Chain Exports to the US: How Long to Keep Temperature Records, What FSVP Checks, and Who Is Responsible When the Chain Breaks at the Port — Temperature records and who owns a broken chain.
• Exporting Taiwanese Seafood to the US: What FDA Seafood HACCP (21 CFR 123) Requires, and How Taijiang Milkfish Got Through — What Seafood HACCP requires in practice.
• Exporting Frozen Food to the US: FDA Product Classification, Why Meat Filling Hits FSIS, Listeria, and Temperature During Inspection — Meat filling means FSIS, plus Listeria controls.
• Importing Japanese Seafood into the US: What FDA Requires, How Toyosu Market Direct Shipping Works — SKYCARGO’s Actual Flow — The actual Toyosu-to-US flow.

Industry cases: from farm to shelf

• Exporting Taiwanese Tea to America: Zero Tariff, and the Five Gates from Farm to Shelf — Five gates from farm to shelf.
• Selling Taiwanese Sauces in America: The pH 4.6 Line and the Two Extra Registrations It Triggers — pH 4.6 decides whether you register twice.
• Exporting Frozen Seafood to the US: Specs Buyers Expect, Certifications, and Pricing That Works — Buyer specs, certifications and pricing that holds.
• Getting Taiwanese Snacks onto US Asian Supermarket Shelves: Channels and Distribution — How the Asian supermarket channel works.
• Taking a Supplement Brand to the US: Amazon or Brick-and-Mortar Retail? — Amazon or retail — choosing the road.
• Where US Chinese Restaurants Source Ingredients: Three Supply Routes and When Direct Import Pays — Three supply routes and when direct import pays.

Getting onto retail shelves

• The Second Half of Getting Food into US Supermarkets: After FDA Comes the COI, UPC/GS1, W-9 and Slotting Fees the Channel Actually Wants — What the channel wants after FDA is done.

Next step

For business cargo, compliance and quotes, ask SKYCARGO for a quote — we reply within one working day. For personal consolidation, use our sister service SHIPTW.

This hub lists 33 articles; posts are scheduled through 25 September 2026 and each link goes live on its publication date.