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©Copyright 2016 JOYFUN Food
Views: 100 Author: Site Editor Publish Time: 2026-05-01 Origin: Site
In the frozen food industry， OEM （Original Equipment Manufacturing） is a fast track for brands to launch products. However， it is also a minefield. From recipe leaks and foreign material contamination to delivery delays and package swelling — an unreliable co-packer can destroy your brand overnight.
This guide breaks down the 6 key steps to selecting a qualified frozen food co-packer， helping you eliminate 90% of risks before signing any contract.
1. Licenses & Facilities： Do Not Just Look at the Business License
Common pitfalls：
The factory only has repackaging qualifications but claims to handle full production.
Workshop temperatures do not meet standards， causing repeated freeze-thaw cycles.
How to avoid：
Verify the Food Production License （SC number）。 The product category must clearly include “Quick-frozen Foods” or specific subcategories （e.g.， quick-frozen dough products， prepared frozen foods）。
Conduct a site visit （or request a live video tour）。 Check：
Cold chain continuity from raw material storage → production → freezing → warehouse.
Existence of a metal detector or X-ray inspection system.
Whether the quick-freezing tunnel can bring the product core temperature to -18°C or lower within 30 minutes.
2. Production Capacity & Lead Time： What the Paper Cannot Tell You
Common pitfalls：
The factory overcommits during the off-season but fails to deliver in peak season.
Equipment breakdowns cause delays， with no backup plan.
How to avoid：
Request production capacity data for the past 12 months.
Ask about peak season vs. low season order allocation mechanisms.
Specify in the contract： minimum daily output， maximum order backlog， and penalties for delayed delivery.
3. Quality Control System： The Most Overlooked Part
Common pitfalls：
The factory has no internal lab or outsources testing only sporadically.
No traceability system — you cannot recall products in case of a quality issue.
How to avoid：
Demand to see inspection records for the last 3 months （incoming materials， in-process， finished products）。
Check if the factory implements HACCP， ISO 22000， or BRC.
Confirm traceability： from batch number to raw material supplier to production date — all must be retrievable within 2 hours.
4. Recipe Confidentiality & IP Protection
Common pitfalls：
Your unique recipe is sold to another brand by the factory.
Ingredient ratios are not formally documented， leading to batch-to-batch variation.
How to avoid：
Sign a Non-Disclosure Agreement （NDA） before sharing any recipe details.
For key ingredients， use co-branded purchasing or supply your own ingredients.
Retain the right to perform unannounced audits at the factory.
5. Packaging & Labeling Compliance
Common pitfalls：
Packaging materials not suitable for deep-freeze environments （cracking， label peeling）。
Nutritional facts or ingredient lists not compliant with your target market （e.g.， EU， US， China）。
How to avoid：
Test packaging materials at -20°C for 72 hours before mass production.
Review all label artwork with a regulatory expert from your target market.
Specify in the contract： who is responsible for recall costs if non-compliant packaging passes through.
6. Contract Terms： What Must Be Written Down
Do not rely on verbal promises. The following must be in the OEM agreement：
| Clause | Why It Matters |
|---|---|
| Minimum order quantity (MOQ) | Avoids overstocking |
| Rejection criteria | Defines what percentage of defective products is acceptable |
| Liability for recalls | Assigns responsibility for contamination, foreign objects, etc. |
| Audit rights | Allows you or a third party to inspect the factory anytime |
| Termination clause | Protects you if you want to switch co-packers |
