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EXPORTING TO EU:WHAT YOU NEED

TO KNOW

March 23, 2011

OBJECTIVES

● To inform of minimum criteria to export to the EU

● To provide information useful to the exporter

OUTLINE

● Documents required for export● Labelling requirements

● Food● Beverages (Alcoholic)● Mineral Waters

● Requirements on Food contamination ● Packaging requirements

Documents Required for Import into Europe

● Commercial Invoice● Freight Documents● Packing List● Customs Value Declaration● Freight Insurance● Single Administrative Document

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Food & Beverage Safety Rules

Requirements• Labelling• Contaminants• Packaging• Food Safety

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Food and Beverage Labelling Minimum Requirements● Food name● Ingredients● Quantity of ingredients● Product durability● Storage● Name and location of

manufacturer/packer/distributor● Country of origin

Food and Beverage Labelling Additional Requirements● Allergens present● Genetically Modified Organisms (GMOs)● Irradiated ingredients● Nutritional labelling● Alcohol volume content● Packing gasses● Sweeteners

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Beverage and Alcohol Labelling Requirements● Name● Trademark, if any● Net quantity of pre-packaged beverage ● Date of minimum durability● Special storage conditions

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Beverage and Alcohol Labelling Requirements con’t● Compliance with harmonized standards● Potential allergens (except - spirit drinks)● Place of origin● Lot markings● Instructions where necessary

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Alcoholic Beverages Labelling Requirements● Actual alcohol volume

● For France: Foreign names and vintages forbidden if French equivalent exists

● UK : British English must be used

Labelling of mineral watersDefinition

● The term "spring water" may be used only for water intended for human consumption in its natural state which is bottled at source and displays a series of characteristics set out in the Directive 2009/54/EC

● The sales description, specifying whether the water is naturally carbonated or fortified with gas from the spring

● Trade name● Name and location of the spring● Analytic composition● Any treatments• No false information on packaging

Label Illustration

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Control of contaminants in foodstuff

● High priority is placed on health safety in the EU and as such a “farm to the fork” integrated approach is taken along the entire food chain.

● This involves the control of contaminants at various stages of production and marketing.

Control of contaminants in foodstuff

Control of contaminants at 3 levels:

1. Maximum level of pesticide residue

2. Ingredients used in compound foods

3. Materials intended for contact with food

Control of contaminants in foodstuff

● Annex of Commission Regulation (EC) No 1881/2006  contains the list of maximum limits for contaminants

● Section 1 – sets limits for nitrate in lettuce, spinach and baby foods.

● Section 2 – sets limits for various mycotoxins in, for example, groundnuts, nuts, dried fruit (including dried vine fruit) and products thereof, cereals and cereal products, milk, infant formulae, dietary foods intended for infants, spices, fruit juices, coffee products, wine, spirit drinks, cider, apple products, processed cereal based foods for infants and young children and baby foods.

Control of contaminants in foodstuff

● Section 3 – sets limits for various heavy metals in, for example, milk, meat, fish, cereals, vegetables, fruit and wines.

● Section 4 – sets limits for 3-MCPD in Hydrolysed vegetable protein and soy sauce.

● Section 5 – sets limits for dioxins and dioxin-like PCBs in meat, fish, milk, eggs, oils and fats.

● Section 6 – sets limits for PAHs in oils and fats, smoked meats, smoked fish, fish, crustaceans and bivalve molluscs, infant foods.

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Control of contaminants in foodstuff● It is essential to ensure that your products

are below the maximum levels allowed for contaminants.

● If the levels stated by the EU cannot be met the Commission is willing to meet with the country to establish a reasonable limit.

GROUP EXERCISE USING HANDOUT

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Example 1

● If a producer wants to export frozen spinach he has to go to the document establishing levels of contamination and ensure that he can meet the level of NITRATE in the product.

● From the table we can see that it is 2000 mgNO3 per kg

Example 2

● For cereal products derived from cereals the maximum level of B1 is:

● 2 ug per kg

Example 3

● For a combination product like waffles with dried fruit and nuts the contaminant levels for the main ingredients must be looked at individually

Food Packaging

● The materials which come into contact with food substances in packaging must be chosen with consideration, as properties from the packaging materials can migrate to the foodstuff and pose threats to health safety.

● Therefore there are basic standards for all packaging pertaining to foodstuff

Food Packaging

● The predominant rule:

“Packaging materials must not allow their constituents to migrate into food in quantities that could harm human health or affect the nature or quality of the food”

Food Packaging Materials

Aluminum Plastics Active and intelligent materials and articles Adhesives Ceramics Cork Rubbers Glass Ion-exchange resins

Food Packaging Materials Metals and alloys Paper and board Plastics Printing inks Regenerated cellulose Silicones Textiles Varnishes and coatings Waxes Wood

Food Packaging Materials

● Specific rules apply to all materials so as to ensure safety

● These rules can be found on the Europa web page http://ec.europa.eu/food/food and

● http://www.food.gov.uk/foodlabelling/foodcontactmaterials2/legalcompliancefoodpackaging

Food safety – Milk and Meat Products● The country or producer must be on an

approved list ● Animal and public health requirements are

met● Product to be accompanied by a health

certificate● An approved 'residue' plan must be

present

Questions

THANK YOU!

ContactsMs. Trudy Lewis

Senior Trade Specialist

Level 14 Nicholas Tower

Tel: 623-2931/4 Ext 2113

Email: lewist@gov.tt

Website: www.tradeind.gov.tt

Ms. Krysta Ramrattan

Economist I

Level 14 Nicholas Tower

Tel: 623-2931/4 Ext. 2100

Email: ramrattank@gov.tt

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