BAF Import Requirements for Commercial Consignments of Blanched, Peeled, Chopped Frozen Vegetables and Herbs for Human Consumption

Biosecurity Authority of Fiji (BAF) is mandated under the Biosecurity Act 2008 to protect Fiji from the introduction, establishment and spread of plant and animal pests and diseases, facilitate access to viable agro-export markets and ensure compliance of Fiji’s agro-exports to overseas market requirements. Additionally BAF manages quarantine controls at borders to minimize the risk of exotic pests and diseases entering into the country. BAF also provides import and export inspection and certification to help retain Fiji’s favorable animal, plant and human health status and wide access to overseas export markets. Apart from safeguarding Fiji’s pristine biodiversity and facilitating trade, BAF ensures that local demands including specialized demands for the tourism sector is also furnished and accommodated. To achieve the above, BAF conducts risk analyses and sets import conditions (in other words, biosecurity import specifications); the fulfillment of these enables a plant or animal product to be brought into the country. In this week’s article, we look at the import requirements for the commercial import of blanched, peeled, frozen vegetables and herbs for human consumption. First, let’s have a look at important definitions: Blanched: a fruit, vegetable or nut, etc. that has been scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water to halt the cooking process. The meaning of blanch is “to whiten”, but this is not always the purpose of blanching in cooking. Food is blanched to soften it, or to partly or fully cook it, or to remove a strong taste (for example of cabbage or onions) Peeled: a fruit, vegetable or nut, etc. which has its outer covering or skin (shell) removed Chopped: a fruit, vegetable or nut, etc. which has been cut into pieces Frozen: a fruit, vegetable or nut, etc. which is stored at a very low temperature in order to preserve it BAF in March of 2017 reviewed import requirements for the commercial importation of blanched, peeled, chopped, frozen vegetables and herbs for human consumption into Fiji. These conditions are aimed at safeguarding Fijian agriculture, environment, biodiversity, animal and human health and especially prevent the outbreak of foodborne illnesses. BAF is currently allowing the importation of blanched, peeled, chopped frozen vegetables and herbs for human consumption into Fiji under the following revised import conditions:

I. Import Permit:

An application for a permit to import blanched, peeled, chopped frozen vegetables and herbs for human consumption must be made and obtained from BAF well before the consignment is due to arrive into Fiji.

II. Manufacturer’s Declaration:

a. The plant product(s) must be blanched, peeled and/or chopped and then 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. b. For every blanched, peeled, chopped and frozen vegetable and herb, the Manufacturer/ Supplier declaration must state the following: • Common name of the commodity • Botanical (scientific) name of the commodity • Packaging information • Processing information c. The blanched, peeled, chopped and frozen vegetables and herbs must be continuously maintained at -18°C or below for a period of at least 7 days. To demonstrate that the above requirement has been complied with, the importer must present the following on a Manufacturer/Supplier declaration of Freezing declaration: The product(s) in this consignment has/have been continuously maintained at -18°C or below for a period of at least 7 days. III. A valid HACCP (Hazard Analysis and Critical Control Points) Certificate must be provided as an attachment to the Manufacturer/Supplier declaration.

OR Laboratory Testing

A copy of laboratory test results issued by a relevant food authority or independent laboratory of the exporting country certifying that the blanched, peeled, chopped and 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 Please note that laboratory testing may be mandatory for a particular commodity based on disease status of the country of origin. IV. General Import Conditions a. The goods must be clean and free of contaminant seeds, soil, animal and plant debris and other biosecurity risk materials upon arrival into Fiji. b. The goods must arrive frozen at a temperature specified in the import permit. c. Blanched, peeled, chopped and fro zen vegetables and herbs have to be commercially prepared and pack aged, be in original packaging on ar rival with the country of origin iden tifiable on the packaging. d. Blanched, peeled, chopped and fro zen vegetable and herb consignments are subject to inspection by Biosecuri ty officers at the port of entry in Fiji. e. Non-compliance with any of the con ditions listed above will result in the reshipment or confiscation of the con signment for destruction. V. All consignments of blanched, peeled, chopped and 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 • HACCP Certificate

OR

• Copy of laboratory test for the listed pathogens (in condition IV) Conditions for the entry of Blanched, Peeled, Chopped and Frozen Vegetables and Herbs may change without notification depending on the plant disease status of the country of origin.

What you can do?

Contact your nearest Biosecurity office to find out the requirements if you intend to import any plant, animal and/or food products into Fiji. BAF import permit application forms can be obtained from the BAF website www.baf. com.fj. For further clarifications, please do not hesitate to contact BAF Trade Facilitation & Compliance Team or the Permits team at BAF Headquarters on 3312512 Ext 124 or alternatively on email: info@baf.com.fj or tfc@baf.com.fj.