What Certification is required for exporting to the US?

We produce surimi based imitation seafood and sell to local stores.   Our parent company is based in Japan.

A subsidiary of our parent company produces Soy Sauce. 
Recently our senior managers have begun working on selling the Soy Sauce through our company in the U.S.

What type of certifications would be needed, by us and them?

We have SQF, HACCP, FDA, WSDA

They have ISO22000 and MSC CoC 

We would purchase it already bottled, labeled, etc. Just sell it to our customers.

I have always dealt with seafood, this is a whole new world for me.

Thanks!

Certifications for the export import process?   In general there are no "certification" requirements.    

for SQF, you woul have to add them as a supplier and the GFSI cert would be helpfull

if you are going to be doing the importing, you would need follow the FSVP law.   when conducting a risk assessing the supplier and product for FSVP  certifications like thier GFSI are helpful as they help prove the product risks have been addressed.  

i hope this is marginally helpful, but im not quite sure exactly what you are looking for.   

If they supply you with organic products, they'll have to provide an organic cert. & OPS acceptable by your organic regime.

Surely, Regulatory-wise, some Import specifications/Export Certificate are involved ?? (although IIRC, for seafood, FDA make final decisions totally/solely based on their own testing).

Regardless, as previous, FSVP is presumably overriding documentarily.

To export food to the United States, several certificates may be required, including:

1. Export Certificate: This certificate is issued by the country of origin and verifies that the food being exported meets the regulations and standards of the importing country.
2. Health Certificate: This certificate is issued by a government health authority and attests to the safety and wholesomeness of the food being exported.
3. Sanitary Certificate: This certificate is issued by a government agency and confirms that the food was produced, processed, and packaged in accordance with appropriate sanitary and hygiene standards.
4. Phytosanitary Certificate: This certificate is issued by a government agency and confirms that the food does not contain any harmful pests or diseases that could pose a risk to agriculture in the importing country.
5. Certificates of Analysis: These certificates are issued by independent laboratories and provide analysis of the food's composition, including its chemical, physical, and microbiological properties.
6. Label Approval Certificate: This certificate confirms that the food labeling meets the regulations and requirements of the importing country.

It is important to note that the specific certificates required for food exports to the United States may vary depending on the type of food being exported and the regulations in the country of origin. It is recommended to consult with the relevant authorities in both the exporting and importing countries to ensure that all necessary certificates and requirements are met.

When importing food to the United States, there are several laws and regulations that must be considered, including:

1. Federal Food, Drug, and Cosmetic Act (FD&C Act): This act sets standards for the safety, labeling, and inspection of food products, and is enforced by the Food and Drug Administration (FDA).
2. USDA Regulations: The United States Department of Agriculture (USDA) regulates the import of certain food products, such as meat, poultry, and eggs, and enforces the Federal Meat Inspection Act and the Poultry Products Inspection Act.
3. Country of Origin Labeling (COOL) Requirements: COOL requires that food products be labeled with the country of origin, and is enforced by the USDA.
4. Customs and Border Protection (CBP) Regulations: CBP is responsible for enforcing laws and regulations related to food imports, and ensures that all imported food products meet the applicable standards and requirements.
5. FDA Food Safety Modernization Act (FSMA): This act requires that imported food products meet the same standards for safety as domestically produced food, and includes provisions for the inspection and certification of foreign food facilities.
6. Hazard Analysis and Critical Control Points (HACCP) Requirements: HACCP is a food safety system that requires food producers to identify and control potential hazards in the production process, and is enforced by the FDA.

The ones you listed are mostly private standards. They are not mandatorily required by the government. But you need to check with the importer. If the importer requires you to be certified with specific GFSI standard, then you have to meet the minimum requirements. In addition, they might put a condition for Foreign Supplier Verification which is a visit by the buyer to see (audit) your facility from a food safety/food defense perspective.