1 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 4

Food & Beverage Safety Rules Requirements Labelling Contaminants Packaging Food Safety 5

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 7

Beverage and Alcohol Labelling Requirements ● Name ● Trademark, if any ● Net quantity of pre-packaged beverage ● Date of minimum durability ● Special storage conditions 8

Beverage and Alcohol Labelling Requirements con’t ● Compliance with harmonized standards ● Potential allergens (except - spirit drinks) ● Place of origin ● Lot markings ● Instructions where necessary 9

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 waters Definition ● 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 12

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. 16

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 18

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 mgNO 3 per kg

Example 2 ● For cereal products derived from cereals the maximum level of B 1 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 andhttp://ec.europa.eu/food/food ● ontactmaterials2/legalcompliancefoodpack aging ontactmaterials2/legalcompliancefoodpack aging

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! Contacts Ms. Trudy Lewis Senior Trade Specialist Level 14 Nicholas Tower Tel: /4 Ext Website: Ms. Krysta Ramrattan Economist I Level 14 Nicholas Tower Tel: /4 Ext