MPI update on implementation of Fijian food safety requirements for blanched, peeled, chopped, frozen vegetables and herbs, April 2017
Biosecurity Authority of Fiji (BAF) has implemented food safety requirements for blanched, peeled, chopped, frozen vegetables and herbs on the 9 March 2017 – read statement.
In summary, the requirements (for frozen potatoes) are:
- Consignments must be sourced only from Approved Suppliers. A full list of approved NZ suppliers is included in the BAF Notice.
- An import permit is required. BAF Import Permit Application Forms can be obtained from the BAF website www.baf.com.fj
- A manufacturer’s declaration and a freezing declaration must accompany each consignment (this freezing declaration is that the commodity has been stored at or below -18°C for at least 7 days).
- An official health certificate must accompany each consignment to certify that the commodity has been tested and found to be free from specified foodborne pathogens (Salmonella, Campylobacter, E. coli (O157:H7; STEC), Listeria, Hepatitis A and Norovirus).
Fiji has introduced these new food safety requirements, however MPI will continue to issue phytosanitary certificates for product that meets the phytosanitary requirements. This however will not address the new official health certificate requirement (and the associated pathogen testing) or the new freezing requirement therefore entry to Fiji cannot be guaranteed.
If you intend exporting frozen potatoes to Fiji, please thoroughly check with your importing agents before dispatching any consignments that may be affected by the new food safety requirements.
MPI is working with BAF officials to identify alternative measures that will provide BAF with an acceptable level of assurance on the microbiological safety of frozen vegetables from New Zealand.