NEWS

New Requirements For Some Vege Imports

Biosecurity Authority of Fiji (BAF) has reviewed the import requirements for the importation of blanched, peeled, frozen vegetables and herbs for local consumption. BAF is committed to review and eliminate
11 Mar 2017 11:14
New Requirements For Some Vege Imports
Biosecurity Authority Of Fiji

Biosecurity Authority of Fiji (BAF) has reviewed the import requirements for the importation of blanched, peeled, frozen vegetables and herbs for local consumption.

BAF is committed to review and eliminate trade barriers.

This review follows after increased non-compliance at our borders with regards to the importation of the concerned items.

These conditions are aimed at safeguarding the Fijian agriculture, biodiversity, and environment, animal and human health and especially prevent the outbreak of foodborne illnesses.

BAF will allow the importation of blanched, peeled, chopped frozen vegetables and herbs for consumption into Fiji under the following revised import conditions:

The import of blanched, peeled, chopped frozen vegetables and herbs for consumption will be permitted for import into Fiji by BAF through supplier based approvals after mandatory Import Risk Assessment (IRA).

 

Biosecurity notice on the importation of blanched, peeled, chopped frozen vegetables and herbs

  1. Blanched, peeled, chopped frozen vegetables and herbs for human consumption must only be sourced from an Approved Supplier. (Refer to the List of Approved Suppliers Registered with BAF on the next page)

 

  1. Import Permit:

An application for the import permit must be made and obtained from BAF well before the consignment is imported into Fiji.

 

III. Manufacturer’s Declaration:

  1. The plant product(s) must be blanched, peeled, chopped prior to being frozen, commercially prepared and packed in clean and new packaging.

To demonstrate that the above requirement has been complied with, the importer must present the following on a Manufacturer/Supplier declaration or Freezing declaration:

Evidence that the product has been blanched for a minimum of 30 seconds at 90°C or above prior to being frozen.

  1. For every blanched, peeled, chopped frozen vegetable and herb, the Manufacturer/Supplier declaration must state the following:

Common name

Botanical name

Packaging information

Processing information

Hard frozen statement

A statement that the produce has been continuously maintained at -18°C or below for a period of at least 7 days

 

  1. Health certificate

A health certificate issued by the NPPO or relevant authority of the exporting country must accompany the consignment and certify that the blanched, peeled, chopped frozen vegetables and herbs have been tested and found to be free from the following foodborne pathogens:

Salmonella spp.

Campylobacter spp.

Escherichia coli (E. coli O157:H7; STEC)

Listeria monocytogenes

Hepatitis A

Norovirus

 

  1. General import conditions
  2. The goods must be clean and free of contaminant seeds, soil, animal and plant debris and other biosecurity risk material prior to arrival into Fiji.
  3. The goods must arrive frozen at a temperature specified in the import permit.
  4. Blanched, peeled, chopped frozen vegetables and herbs have to be commercially prepared and packaged, be in original packaging on arrival with the country of origin identifiable on the packaging.
  5. Blanched, peeled, chopped frozen vegetable and herb consignments are subject to inspection by Biosecurity officers at the port of entry in Fiji.
  6. Non-compliance with any of the conditions listed above will result in the re-shipment or confiscation of the consignment for destruction.
  7. All consignments of blanched, peeled, chopped frozen vegetables and herbs for human consumption imported into Fiji must be accompanied by the following documents:

Import permit

Manufacturer/Supplier Declaration

Freezing declaration

Packing list/Commercial Invoice

 
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