Frozen vegetables

For importation of Biosecurity regulated products (Plants or its products), importer needs to have a valid Biosecurity Approved Premises (BAP) prior to its importation. Our trade and compliance team (tfc@baf.com.fj) will assist you in obtaining your BAP.

Import permit conditions are to be met prior to the shipment of the consignment. 

A BAF import permit is required for its clearance in Fiji and the following are the import permit conditions:

IMPORTANT � Importers should note that if the conditions below are not strictly observed, delivery of the plant matter listed in this permit may be refused:

(1) The importation is subject to inspection on arrival and must be found to be free from any evidence of disease or insect infestation of any kind and from soil or other plant matter, including seeds, not listed in the permit.

(2) The importation must be accompanied by original Phytosanitary Certificate issued by a recognized agricultural or biosecurity authority of the country of origin, which shall certify that the commodity is believed to be free from all forms of disease or insect infestations.

(3) The consignment must be packed in clean new packages /bags not previously used for any purpose and must not be packed in hay, straw, chaff, etc. nor any decomposing material.

(4) Any non-compliance to any of the above conditions will result in revocation of the import permit and destruction of the imported commodity and other action taken as directed by the Biosecurity Authority of Fiji all at the importers expense. 

Specific Import permit Requirements:

1. Blanched, peeled, chopped frozen vegetables and herbs for human consumption must only be sourced from an Approved Supplier. 

2. Import Permit

An import permit must be applied for and obtained from BAF well before the consignment arrives into Fiji.

3. Manufacturer�s Declaration

The plant product(s) must be blanched, peeled and 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:

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

AND

The following on a Manufacturer/Supplier declaration, Freezing declaration, Packing list or Commercial invoice:

b. Country of origin

c. Common name

d. Botanical name

e. Packaging information

f. Processing information

g. Hard frozen statement

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

The freezing process only begins when the core temperature of the product(s) reaches -18�C or below. The core temperature of -18�C (or below) must be maintained over 7 consecutive days.

4. Treatment monitoring. Freezing must be monitored not less than 3 days after temperature of -18�C or below is attained and recorded in a similar template as shown below:

Day Date Common Name Scientific Name Total Weight No. of Pkgs Freezer Temp. Name of Authorized Officer Signature Stamp

1          

3          

7          

5. A valid HACCP Certificate must be provided as an attachment to the Manufacturer/Supplier declaration.

OR in absence of HACCP certificate

Laboratory Testing 

A copy of Laboratory test results issued by relevant food authority or independent laboratory of the exporting country certifying 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

Please note that Laboratory Testing may be mandatory for a particular commodity based on disease status of the country of origin.

6. 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. The goods must arrive frozen.

7. 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.

8. Blanched and frozen vegetable and herb consignments are subject to inspection by Biosecurity officers at the port of entry in Fiji. Compliance with all of the above conditions will facilitate release of the consignment after verification of required documents. 

9. 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

� HACCP Certificate 

OR

Copy of laboratory test for listed pathogens (in condition V)

10. Non-compliance with any of the conditions listed above will result in the re-shipment or confiscation and destruction of the consignment.

11. Conditions for the entry of Blanched, Peeled, Chopped Frozen Vegetables and Herbs may change without notification depending on the plant disease status of the country of origin.