03-Exporting Seafood to the EU (ITC)

8/12/2019 03-Exporting Seafood to the EU (ITC)

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International Trade CentreU N C T A D / W T O

Export QualityBulletin No. 84Apri l 2008

Exporting Seafood to the EU

Contents

Introduction

Some Basics

The Health Certificate

Other Requirements

EU Regulations

Annexes


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Thisbulletinprovidesaguidelineonhow toexport seafoodproducts to the

EU. Itdescribes, inter alia, the requiredEU systemofofficialassurances, the

main regulations and requirements for the Competent Authorities and

operatorsalongthevaluechain.

ThisbulletinhasbeenpreparedbyF.Blaha,ITCInternationalConsultant,and

reviewed by S. K. Gujadhur, Senior Adviser on Standards and Quality

Management,and

L.

Ghizzoni,

Associate

Expert

on

Standards

and

Quality

Management, Enterprise Competitiveness Section,Division of Business and

InstitutionalSupport,InternationalTradeCentreUNCTAD/WTO(ITC).

F.Blaha isaFisheriesandEUMarketAccessspecialistwhojoindedFAO to

workinthefisheriessectorin2008.PriortothathewasbasedinNewZealand.

Originallyafisherman,hegainedqualificationsatmasterlevelinFisheriesand

Food Science. He used to divide his work in between institutional

strengthening, capacitybuilding and applied research for the private sector

andinternational

development

organisations

such

as

the

ADB,

AusAID,

FAO,

EU,FFA,GTZ, ITCandUNDP.He ispresentlyworkingonaPhD inPublic

PolicyandGovernance.

Photos:F.BlahaandJ.Steffen

Formoreinformation:

Streetaddress: ITC,5456ruedeMontbrillant,CH1202Geneva,Switzerland.

Postaladdress: ITC,PalaisdesNations,1211Geneva10,Switzerland.

Telephone:+41.22.730.03.96

-Fax+41.22.730.05.76

Email:[email protected] Internet:http://www.intracen.org/eqm
http://c/DOCUME~1/jereda/DOCUME~1/Documents%20and%20Settings/Gujadhur/Local%20Settings/Temp/@intracen.orghttp://www.intracen.org/http://www.intracen.org/http://c/DOCUME~1/jereda/DOCUME~1/Documents%20and%20Settings/Gujadhur/Local%20Settings/Temp/@intracen.org


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Abbreviations and acronyms

AH Animal Health

ARMP Aquaculture Residue Monitoring Programme

BIP Border Inspection Post

CA Competent Authority

CCA Central Competent Authority

EC European Commission

EU European Union

FAO Food and Agriculture Organization of the United Nations

FP Fish and fishery products

FVO Food and Veterinary Office

HACCP Hazard Analysis and Critical Control Point (System)

ITC International Trade Centre

NPC National Control Plan

PH Public Health

RASFF Rapid Alert System for Food and Feed

SPS Sanitary and Phytosanitary (measures)

TRTA Trade-Related Technical Assistance

UNCTAD United Nations Conference on Trade and Development

WTO World Trade Organization


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Foreword

There is no way to escape some reading if you want to export to the EuropeanUnion (EU).

However, if the idea of accessing over 470 million consumers in 27 countries atonce is not worth understanding a couple of hundred pages, then the EU maynot represent a priority market for you and your country.

Exporting to the EU is not an obligation and it requires an equal amount ofeffort from the governmental authorities and from the private sector.Compliance and understanding of the required system of official assurances isparamount to access the EU market. F. Blaha.


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Contents

Page

1. Some Basics............................................................................................ 1

2. The Health Certificate .............................................................................. 2

2.1 Approved countries ............................................................................ 42.2 Approved establishments................................................................... 52.3 Official Controls.................................................................................. 82.4 The official guarantees and the Health Certificates...........................112.5 Certification, traceability and eligibility...............................................142.6 Traceability guidelines.......................................................................152.7 Foreign flagged vessels landing in your country ...............................16

3. Other requirements.................................................................................17

3.1 Labels................................................................................................17 3.2 FAO Catch Area................................................................................183.3 Laboratories to be used for official controls.......................................19

4. What about the regulations?...................................................................19

Annexes

Annex I: What are the formal steps towards approval for imports?...........20

Annex II: EU Legislation Fishery products and bivalve mollusc/publichealth ..........................................................................................21

Annex III: Useful web-sites..........................................................................23

Annex IV: Model Health Certificate for Imports of Fishery Productsintended for Human Consumption..............................................25

Annex V: Trade-Related Technical Assistance (TRTA)..............................28


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1. Some Basics

1.1 The world trade of fish

Since 1980 the value of the international fish trade increased from USD 15.5billion to over USD 71 billion in 2004, according to FAO1. Developing countrieshave particularly benefited from this boom, with their net earnings (exportsminus imports) increasing from USD 3.4 billion to over USD 20 billion over thesame period. This income exceeds the net foreign exchange revenue theyearn from any other food commodity, including coffee and tea. Currently,around 77 percent of fish consumed worldwide as food is exported bydeveloping countries. While Japan is the world's single largest importer of fishand fish products, accounting for some 18 percent of all imports (valued atUSD 14.6 billion), the EU member countries combined are the biggest netimporter of seafood products worldwide. Spain itself imports USD 5.2 billion,

followed by France with USD 4.2 billion, Italy with USD 3.9 billion, Germanywith USD 2.8 billion, the United Kingdom with USD 2.8 billion, and so on.

This is particularly important, because all EU Member Countries share thesame market access rules for seafood products.

1.2 Is it worth to export to the EU?

While the idea of accessing many wealthy customers is very tempting, as aproducer, your decision to export to the EU is to be based on a cost benefitanalysis. If your potential incomes justify the expenses you may incur, in terms

of infrastructure upgrades, knowledge and capacity building, then go ahead.

The European Community has laid down joint conditions for imports offoodstuffs of animal or plant origin, taking into account of the need not only toprotect consumer health but also to protect the territory of the Union from theintroduction of animal or plant diseases.

The European Commissions Directorate-General for Health and ConsumerProtection (DG SANCO) is responsible for food safety in the EU. The EUimport rules for fishery products seek to guarantee that all imports fulfil thesame high standards as products from the EU Member States, with respect tohygiene and consumer safety and, if relevant, also the animal health status.

Hence, it is very important that interested countries and business shouldunderstand the fundamental principles and philosophy of the European FoodLaw, which form the basis for EU import rules, in order to ensure that importscan take place smoothly and efficiently2.

The EU bases its systems on government-to-government assurances. So, beaware that your efforts are conditional to the good performance of whicheverauthority in your country assumes the responsibility of giving the EU the officialguaranteesit requires.

1http://www.fao.org/newsroom/en/news/2006/1000301/index.html

2

Some information reported in this bulletin is reproduced from the publication EU importconditions for seafood and other fishery products, EC Health and Consumer Protection,Directorate-General.
http://www.fao.org/newsroom/en/news/2006/1000301/index.htmlhttp://www.fao.org/newsroom/en/news/2006/1000301/index.htmlhttp://www.fao.org/newsroom/en/news/2006/1000301/index.html


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One way to understand some of the key issues around EU market access isbased on the attestations that the Competent Authority(CA) responsible for theofficial guarantees system, signs in the official health certificate required toenter the EU.

1.3 General Rules for Fishery Products

Imports of fishery products into the EU are subject to official certification, whichis based on the recognition of the CA of the non-EU country by the EuropeanCommission (EC). This formal recognition of the reliability of the CA is a pre-requisite for the country to be eligible and authorised to export to the EU.

The Competent Authorities in the countries in which foodstuffs are producedare responsible for carrying out inspections and certifying that the health ruleson production and the health safety standards laid down in Communitylegislation are correctly applied and checked. Hence, for all fishery products,

countries of origin must be on a positive list of eligible countries. All interestedparties and private businesses wishing to export tothe EU should contact theirCA and communicate with the EU via this channel3.

2. The Health Cert if icate

Seafood products that are exported to the EU must be accompanied by ahealth certificate emitted by the Competent Authorityof the country of origin4.

This certificate is the official document between the exporting country and theEU that provides the official guarantees required.

As the format and content of the certificate are to be respected, the attestationis a great tool to understand the requirements.

Public Health At testation

"I, the undersigned, declare that I am aware of the relevant provisions ofRegulations (EC) No. 178/2002, (EC) No. 852/2004, (EC) No. 853/2004 and(EC) No. 854/2004 and certify that the fishery products described above wereproduced in accordance with those requirements, in particular that they:

come from (an) establishment(s) implementing a programme based onthe HACCP principles in accordance with Regulations (EC) No.852/2004,

3A summary of the formal steps towards approval for imports, established by EC, is provided

in Annex I.4 The model certificate can be found as part of COMMISSION REGULATION (EC) No

1664/2006 of 6 November 2006 amending Regulation (EC) No 2074/2005 as regardsimplementing measures for certain products of animal origin intended for human consumptionand repealing certain implementing measures:

http://eur-lex.europa.eu/LexUriServ/site/en/oj/2006/l_320/l_32020061118en00130045.pdfThe Model Health Certificate for Imports of Fishery Products intended for Human Consumptionis attached as Annex IV.
http://eur-lex.europa.eu/LexUriServ/site/en/oj/2006/l_320/l_32020061118en00130045.pdfhttp://eur-lex.europa.eu/LexUriServ/site/en/oj/2006/l_320/l_32020061118en00130045.pdf


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Food and Veterinary Office (FVO)

As part of the market access conditions, EU experts (Food and VeterinaryOffice - FVO) assess the equivalency of an exporting country's seafood safetyregime and determine the conditions required to be met for seafood from thatcountry. The FVO determines the status of compliance of the CA in terms ofthe required official guarantees. FVO inspection missions are currentlyundertaken in all exporting countries and they are the basis for establishingconfidence between the EU Commission and the CA of the exporting country.All inspection visit reports are publicly available and published on the FVOwebsite7. They contain findings, references and (if necessary)recommendations to facilitate compliance.

Hence, seafood can be exported to the EU only from:

Approved countries

Approved vessels and establishments (e.g. processing plants, freezer

or factory vessels, cold stores) Approved Aquaculture establishments and Areas

2.1 Approved countr ies

The EU takes three criteria into account when drawing up the list of approvedcountries:

The recognition of the equivalence of the relevant CA of the thirdcountry to the national authorities of the Member States.

The health status of the exporting country as regards animal

diseases, which are transmissible through animal products.

The submission by the country concerned of an annual residue-monitoring plan for the products concerned.

While summarising all that the EU requires for a country evaluation would bequite difficult, it is safe to say that the local system is to be equivalent (or equal)to what is established by Regulations (EC) No 178/2002, (EC) No 882/2004,and (EC) No 854/2004.

However, we could summarise that the CA is required to assure compliance tothree types of obligations:

Obligations of resources:i.e. Instruments of production, Conditionsof handling/processing, HACCP8 and Pre-requisite programmes,Traceability.

Obligations of results:Safety levels of the products (i.e. Histamine,Contaminants, Micro levels).

Obligations of control: i.e. Regulatory verification effectivelyimplemented by the CA, Strict control of certification of products.

7http://ec.europa.eu/food/fvo/ir_search_en.cfm

8Hazard Analysis and Critical Control Point
http://ec.europa.eu/food/fvo/ir_search_en.cfmhttp://ec.europa.eu/food/fvo/ir_search_en.cfmhttp://ec.europa.eu/food/fvo/ir_search_en.cfm


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So, if a country is assessed as approved for export to the EU, it means that ithas legislative instruments, structure, knowledge and systems that are able toprovide the reliable official assurances required.

As we have seen so far, the first and most important condition, required for acompany to export to the EU, does not depend on the company at all, butrather on the CA that regulates it.

So, assuming that the country is on the list of approved countries, then theestablishments in the exporting countries willing to export must appear on a listofauthorised establishments that correspond to the category of products thatare prepared and exported.

The CA assessment of compliance is the one that defines the establishmentsin line with the EU standards, and approves them (usually by assigning them aEU number).

2.2 Approved establishments

The CA sends to the EC the list of authorised establishments, with theguarantee that they have been inspected and deemed to comply with thespecific hygiene rules which correspond to the category of animal product orproduct of animal origin in question. The unique identification code for thisestablishment is usually know as the EU number.

The CA will list premises or send applications to the EU or Member States, asappropriate, once the recommendations have been accepted as complyingwith the requirements. The processing of the applications by the EU can take

between one to three months.The lists are then adopted by the Commission after an opinion of the MemberStates and sent to the Border Inspection Posts in the Community.

From the date of authorisation, premises can store products as being eligiblefor the EU. However, no exports can be made to the EU until official writtennotification of gazetting by the EU has been received.

The approval and inclusion in the list is not a one off event, it is based uponcompliance by the establishments. If the level of compliance becomes so lowthat the Competent Authority is unable to provide the required officialguarantees, then the establishment can be suspended or taken out of the list.

In this way the establishment loses the right to export to the EU.


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2.2.1 Requirements for the establishments

As discussed, the CA certifies compliance to a series of requirements, whichare listed in the public health attestation of the certificate. The first one is:

- come from (an) establishment(s) implementing a programme based on the

HACCP principles in accordance with Regulation (EC) No 852/2004,HACCP should not be anything new these days; in general no company shouldbe processing food if they havent a full HACCP functional plan.

The plan and its pre-requisite programmes are living documents and theyneed to represent in reality your operations, and not just paper exercises onlyto be given to the inspector once in a while.

Compliance systems must be written to be used and applied by the companyand not just to be read by the CA. Hence, coherence and user friendliness arevery important to make the system effective, beyond what is just written9.

2.2.2 Conditions of operators along the production chain

As mentioned, the whole value chain needs to be under the control of the CAand in compliance by the operators. These requirements are evident on thefollowing statement.

- have been caught and handled on board vessels, landed, handled andwhere appropriate prepared, processed, frozen and thawed, hygienically incompliance with the requirements laid down in Section VIII, Chapters I to IV ofAnnex III to Regulation (EC) No 853/2004,

But most importantly, it provides the specific set of references in the legislation

that are of direct application by the operators, namely Section VIII, Chapters Ito IV of Annex III to Regulation (EC) No 853/2004.

These few pages are actually the ones defining the key requirements in termsof hygiene requirements, and in reality, are not more difficult to comply with,than any other type of requirements such as those directly based on Codex.

9 Basic information on HACCP is available from an ITC bulletin, EQ 71 Introduction to

HACCP, ITC (2002).


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2.2.3 Requirements for all fishery products

The particular requirements for the products are to be found in the followingstatements:

- satisfy the health standards laid down in Section VIII, Chapter V of Annex III

to Regulation (EC) No 853/2004 and the criteria laid downin Regulation (EC)No. 2073/2005 on microbiological criteria for foodstuffs

This particular paragraph refers to the health standards for most fisheryproducts such as orgaleptical, histamine, parasites, toxins and so on. As wellas the microbiological standards, which are quite minimal, applying so far toready-to-eat products and cooked, headless pealed crustaceans.

- have been packaged, stored and transported in compliance with Section VIII,Chapters VI to VIII of Annex III to Regulation (EC) No.853/2004,

In this case it refers to some very simple principles in terms of packaging andstorage, to avoid them becoming a source of contamination, and temperature

controls (towards melting ice for fresh, -18C for frozen products and -9C forbrine frozen fish to be canned), and how these same principles need to bemaintained during transport.

- have been marked in accordance with Section I of Annex II to Regulation(EC) No 853/2004,

These identification-marking requirements are very basic and refer mostly totype of product and establishment of origin identification.

2.2.4 Specific requirements for aquaculture products

Besides all the requirements listed so far, the following statement appliesspecifically to products originated from aquaculture practices.

- the guarantees covering live animals and products thereof, if fromaquaculture origin, provided by the residue plans submitted in accordance withDirective 96/23/EC, and in particular Article 29 thereof, are fulfilled.

Countries, wishing to export aquaculture products to the EU, need a particularapproval, which is given upon compliance with Veterinary residue monitoringrequirements as outlined in Articles 29 and 30 of Council Directive 96/23/EC. Inparticular, Article 29 (1) of the Directive states that a third country must submita plan setting out the guarantees which it offers as regards the monitoring of

the groups of residues and substances referred to in Annex I of CouncilDirective 96/23/EC.


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The guarantees provided by third countries must:

1. Meet the requirements of Article 4 and specify the particulars laid downin Article 7 of this Directive, and

2. Meet the requirements of Article 11 (2) of Council Directive 96/22/EC as

amended by Directive 2003/74/EC.The key points are:

Article 4 of Council Directive 96/23/EC, that specifies, inter alia, thatthere must be a centrally co-ordinated residue monitoring plan in place;

Article 7 (indent 1) of Council Directive 96/23/EC, that requires adescription of the legislation governing the authorisation, distribution anduse of veterinary medicinal products;

Article 7 (indent 6) of Council Directive 96/23/EC, that states that thenumber of samples taken should be in accordance with the sampling

levels and frequencies laid down in Annex IV of that Directive; Article 11 (2) of Council Directive 96/22/EC, that prohibits Member

States from importing from third countries, animals (and/or productsderived therefrom) to which stilbenes and thyrostats have beenadministered under any circumstances, or animals (and/or productsderived therefrom) to which certain steroid hormones and beta-agonistshave been administered for growth promotion purposes.

The residue-monitoring programme is submitted by the CA of the country oforigin to the EC for initial approval and needs to be presented annually forevaluation and renewal.

The aim of the evaluation is to assess whether the third country regulatorysystems described for the control of contaminants, veterinary residues, theauthorisation of veterinary medicinal products, and the control plan offerguarantees which are at least equivalent to those provided by the Communitylegislation.

It should be noted that a favourable evaluation is based on the guaranteesreceived on paper. If a subsequent inspection carried out by the FVO, toassess the implementation of residues and veterinary medicines controls,demonstrates that the paper guarantees cannot be relied upon, the status ofthe third country on the list could be revised.

2.3 Official Controls

Official controls are required under the following statement:

- have satisfactorily undergone the official controls laid down in Annex IIIRegulation (EC) No 854/2004.

However, under this last paragraph, we should firstly focus on the officialcontrols done by the CA as per EC 854/200410.

10 Official controls of production and placing on the market (Chapter I), Official controls of

fishery products (Chapter II), Decisions after controls (Chapter III).
http://ec.europa.eu/food/food/chemicalsafety/residues/council_directive_96_22ec.pdfhttp://ec.europa.eu/food/food/chemicalsafety/residues/council_directive_96_22ec.pdf


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Some of these key requirements (but not the only ones) are that OfficialControlactivities carried out:

On a regular basis and with a frequency based on risk

Without prior warning (as a general rule)

At any stage of production, processing and distribution

Official Control activities also include imports/exports.

Some operational criteria to be satisfied by Official Control activities are:

Official controls must be effective

Adequate laboratory capacity

Adequate facilities and equipment; continual training of staff

Legal powers

Verification procedures

Documented procedures and transparency

Internal audits

Reports

Delegation of control tasks

As seen, these are all issues that rely on the performance of the CA.

However, these Official Controlactivities on the production and placing on themarket of fishery products are aimed at assessing compliance by theestablishments, in particular:

a. A regular check on the hygiene conditions of landing and first sale;

b. Inspections at regular intervals of vessels and establishments on land,including fish auctions and wholesale markets, to check, in particular:

(i) where appropriate, whether the conditions for approval are stillfulfilled,

(ii) whether the fishery products are handled correctly,

(iii) compliance with hygiene and temperature requirements,

(iv) the cleanliness of establishments, including vessels, and their

facilities and equipment, and staff hygiene and

c. checks on storage and transport conditions.

In more practical terms, this implies that the establishments along the valuechain, would be inspected or verified by the CA against, for example, therequirements detailed below.

In terms of documentation:

General description of the company, facilities, products and processes.

The description of operations followed.

The documented pre-requisite programmes.

The HACCP plan (whenever necessary).


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The system to provide guarantees for the product traceability.

The documented and formalised withdrawal recall procedures.

In terms of physical settings, operational conditions, control strategiesconcerning the entire production process and the application of all pre-requisite

programmes by the operator: The general hygiene conditions of building and surroundings.

The water supply and water quality management system, detailing theinternal distribution net, treatment if any, quality monitoring plan andrelated data filing.

Ice production, internal distribution and quality monitoring.

The absence of cross contamination/air current risks (lay-outconsiderations).

Personnel health and hygiene control (including training).

Sanitary filtering of personnel arrangements, toilets and dressingfacilities.

Facilities and equipment cleaning and sanitation plans (methods,schedules, chemicals used and approvals).

Raw materials acceptance criteria and controls (freshness,temperature, transport, lot identification).

Specifications for other inputs as ingredients, additives or packaging.

Waste disposal system.

Labelling system and lot codes, providing effective traceability.

Pest control plan. Control of insects, rodents and other undesirableanimals.

Equipment and facilities preventive maintenance plan.

In terms of characteristics of the products, the official controls are to includeat least the following regulatory elements as described in the EC Directives:

Random organoleptic checks must be carried out at all stages ofproduction, processing and distribution.

When the organoleptic examination reveals any doubt as to thefreshness of the fishery products, samples may be taken andsubjected to laboratory tests to determine the levels of total volatilebasic nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N).

Random testing for histamine is to be carried out to verify compliancewith the permitted levels laid down under Community legislation.

Monitoring arrangements are to be set up to control the levels ofresidues and contaminants in accordance with Community legislation.

Where necessary, microbiological checks are to be performed inaccordance with the relevant rules and criteria laid down under

Community legislation.


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Random testing is to take place to verify compliance with Communitylegislation on parasites.

Checks are to take place to ensure that the following fishery productsare not placed on the market:

- Poisonous fish of the following families: Tetraodontidae, Molidae,Diodontidae and Canthigasteridae;

- Fishery products containing biotoxins such as Ciguatera (orciguatoxin)11or other toxins dangerous to human health.

So, basically, the above is what the Health Certificate implies.

When the CA signs the Health Certificate, it becomes official evidence that theestablishments, operators, raw materials and products in the value chaincomply with the requirements listed in the public health attestations.

2.4 The off icial guarantees and the Health Certi ficates

The EU Health Certificates can only be issued for products processed inestablishments that are listed on the EU Approved Establishment list. Theinformation published on the EU List must match the information about theexporting establishment, reported on the Health Certificate and the productlabels (in terms of product and establishment of origin identification, productiondates, batch codes, etc.)

The certification procedures are audited by the FVO inspection team in theexporting country and must not be amended without the agreement of the

Commission.The format and content of the Health Certificate are laid down in the EUlegislation and must be respected. The model Health Certificate for imports offishery products intended for human consumption is attached asAnnex IV.

A single, original, fully completed EU Health Certificate printed in the languageof the Border Inspection Post (BIP) of entry into the EU (regardless of thelanguage of final destination) must accompany each shipment. The Directives(and hence the model certificates) are published in all languages of themember countries.

The Health Certificate must provide an accurate description of the identity of

the approved processor of the goods, the type of fish being shipped, thequantity of product being shipped, and the final destination of the goods.

An Export Health Certificate, once produced and signed by a certificationofficer, must not be modified with alterations, deletions, additional declarationsor endorsements.

Commercial information such as contract numbers and bank arrangementsmust not be entered on an export certificate.

11

Ciguatera is a foodborne illness poisoning in humans caused by eating marine specieswhose flesh is contaminated with a toxin known as ciguatoxin, which is present in many micro-organisms living in tropical waters.


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The date entered must be the actual date of issue of the export certificate andnot any other, and cannot be a date after the product has left the country.

Certificates will be signed and stamped in ink that is a different colour than theremaining text on the certificate.

2.4.1 Which countries will accept this certificate?

The following countries are presently12 Member States of the EU: Austria,Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland,France (including Guyana, Martinique, Guadeloupe and Runion), Germany,Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta,Netherlands, Poland, Portugal, Romania, Slovakia, Slovenia, Spain (includingAndorra and Canary Islands), Sweden, and the United Kingdom.

While Switzerland, Norway and Iceland are not official EU Member States, theyhave adopted EU requirements and fish exported to these countries aresubject to the same requirements listed below.

Products landed in either Norway or Iceland may proceed to EU MemberStates without any additional import controls.

2.4.2 Border Inspection Posts

Imports of seafood from non-EU countries must enter the EU via an ECapproved BIP under the authority of an official veterinarian. Hence, checks onseafood imported into the Community must be carried out before enteringCommunity territory at a BIP.

There are around 300 authorised BIPs, at ports, airports and land borders.

In order to be authorised, a BIP must meet a number of requirements like staff,facilities, storage premises, cold stores, testing laboratory, which can differdepending on the type of products imported.

There are therefore BIPs specialising in certain animal products or products ofanimal origin which cannot receive all products.

The Commission gives its approval after the BIP has been inspected and givena positive assessment by the FVO.

At the BIP the consignments are subject to three types of checks:

The documentary check:it is done systematically; it involves checkingthe export certificate accompanying the seafood consignments.

The identity check: it is also done systematically; it involves checkingthat the data on the export certificate are consistent with the product,which has been imported.

The physical check:it is done as appropriate; it involves examining theproduct, its packaging, the information on the label and the storageconditions.

12As of April 2008


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The frequency and type of physical checks are determined for each category ofproduct on the basis of the intrinsic risk and results of checks carried outpreviously on the same product of the same origin, and it can include takingsamples for laboratory testing on a random basis or on the basis of pastrecords.

If the consignment is found to be in non-compliance with the EU legislation, forany reason, then the BIP notifies the non-compliance to the EU through theinternal notification system of the EU, called the Rapid Alert System for Foodand Feed (RASFF).

The BIP initially detains the product, until the CA of the country of originclarifies the situation. If the product exceeds any regulatory levels or containsnon-authorised substances, then it is up to the exporter in the country of originto decide to get the product back or let it to be destroyed.

2.4.3 Rapid Alert System for Food and Feed

The Rapid Alert System for Food and Feed (RASFF)13 is a tool that the EUuses to enable the quick and effective exchange of information betweenMember States and the Commission when risks to human health are detectedin the food and feed chain. RASFF provides a round the clock service toensure that urgent notifications are sent, received and responded to in theshortest time possible.

The notifications can be eitherAlerts or Information14:

Alert notificationsare sent when the food or feed presenting the risk isalready on the market and immediate action is required. For example,from the 934 alerts received during 200615, the majority (62%) relatedto products originating in the EU, and most of these problems weredetected by controls carried out directly on the market. Among therisks most reported through these alerts were the presence ofpotentially pathogenic micro-organisms, heavy metals (such asmercury in fish) and mycotoxins.

Information notificationsare sent when a risk has been identified butimmediate action by other Member States is not necessary as theproduct has not reached their market (e.g. consignments stopped atthe BIPs). From the 1989 information notifications generated during2006, most of them (75%) were on products originating in third

countries.

When a notification pertains to imported product, then the CA of the country oforigin has to make a full investigation and report back to the EU on their resultsand measures to avoid recurrences.

The EU publishes a yearly Report on RASFF. The Annual Report providesuseful data on the number of notifications received during the year, as well as

13For more information on RASFF: http://ec.europa.eu/food/food/rapidalert/index_en.htm

14 Besides alert and information notification, the RASFF includes a third classification

namely News notifications, that is any type of information related to the safety of food or feedwhich is judged interesting for the food/feed control authorities in the Member States.15

Source: http://ec.europa.eu/food/food/rapidalert/report2006_en.pdf


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details on the origin of the notifications, the products and countries involved,and the identified risks. It also details the follow-up actions carried out inresponse to various food safety problems16.

2.5 Certi fication, traceability and eligibi lity

A very important criterion not really obvious on the certificate per se, but as aconsequence of official controls over the production chain and traceability isthe issue of eligibility of products and their raw material.

The nature of the official controls implies that all elements17in the productionchain need to be approved for purpose by the CA.

This critical issue has important ramifications, as the different stages ofproduction may be under different authorities18. While the separation offunctions can lead to more easily identified responsibilities, it does notnecessarily lead to a more effective or efficient regulatory framework or

system.In any case, the various sub CAs, and/or the Central CA need to act as onein terms of the offering of official guarantees to the EU. If a country has fourdifferent authorities dealing with the fisheries production chain, this cannot beused as an excuse for non-compliance, as mechanisms should be enacted forcoordinated official controls.

The certification process should be centralised, although the fishery operatorsand the CAs inspection activities are geographically fragmented. Good ITpractices are increasing the norm in terms of proving traceability, inspectionresults and certification of food products.

In particular, the design and maintenance of proper database structuresenhancing the information sharing and integration between the CAs can bevery important to provide some consistency in the certification process.

Whoever signs the certificate, needs to have the capacity to assure that theproduct certified has been under officially controlled conditions in officiallycontrolled establishments from origin to export.

16The reports are downloadable from http://ec.europa.eu/food/food/rapidalert/index_en.htm

17Vessels, landing sites, transporters, cold stores, processors, etc for Fishery Products. Feed

producers, hatcheries, farms, transporters, processors, etc for Aquaculture Products.18

For example: Vessels, landing sites under the Fisheries authority, aquaculture operationsand veterinary medicines under the Agriculture authority, processing sites under the Healthauthorities.


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If the raw materials harvest or any production stages were performed in a non-compliant or non-verified19establishment, then that raw material or product isnot eligible for export to the EU, hence it cannot receive a certificate.

The fact that a product has been processed at an establishment with a EUnumber, this fact alone, does not guarantee its eligibility to the EU market

2.6 Traceability guidelines

The CA should verify the efficiency of a traceability system adopted by anoperator.

To make it possible, the system should be clearly documented and followed.

The following are some of the key points to be observed:

All products entering the establishments should be allocated with aunique batch code.

Products should be identifiable by a batch code while in the control ofthe operator.

Products consigned to another operator should be identifiable by abatch code.

As a minimum, systems of traceability should record the following essentialinformation in relation to each and/every batch.

There should be documented evidence to support these indications:

Name of supplier

Date and time of receipt Divisions/additions to batch

Name of consignee

Date and time of dispatch

2.6.1 Separation and Identification of non-EU eligib le product

If a company listed for the EU holds products that are not eligible by origin (i.e.a non approved vessel) or conditions (approved but in non compliance) thenthe operator must ensure the physical separation of EU-eligible from ineligible

seafood products for the EU.Operators must have procedures and methods in place to distinguish ineligibleseafood products from EU-eligible seafood products.

In terms of final product, for example, this implies that packaged products maybe separated according to pallets; however, vertical stacks of pallets shouldnot mix EU and non-EU market eligibility.

Where any assumed EU-eligible seafood products cannot be distinguishedbetween ineligible seafood products then the former are deemed to beineligible and must be dealt with accordingly.

19Against EU standards or officially equivalent ones.


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2.6.2 Products with imported raw materials

Based on the principle of official controls, EU Health Certificates for seafoodproducts exported to the EU which are derived wholly or partly from rawmaterials products must:

Have originated from a third country eligible to export the animalproduct to the EU;

Have been derived from foreign premises eligible to export to the EU,

and

Be eligible to be exported to the European Community.

A copy of the import certificate, or original export certificate, must be availableon request by the CA.

2.7 Foreign flagged vessels landing in your count ryThe foreign flagged vessels landing in other countries is a difficult issue for theCAs20and the Industry, worldwide.

In principle, foreign flagged vessels should be under the control of the CA ofthe country of flag; however, this is not the case in many countries, as vesselsare flagged in a convenience country with no CA or have been outside thejurisdiction of their country of origin for an extended period of time.

This also applies to fleets with great mobility, fleet operations in distant watersand the use of reefer vessels (particular in the case of tuna canneries).

Nevertheless, there are some potential scenarios available for maintaining therequired level of official controls.

20 Guidance on this issue is found in the provisions of article 15 of the Corrigendum to

Regulation (EC) No 854/2004 of the European Parliament and of the Council of 29 April 2004laying down specific rules for the organization of official controls on products of animal originintended for human consumption.


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2.7.1 Chartered Vessels

When vessels are under long-term charter arrangements with local companies,and incorporated under local law, the CA could deal with the foreign flaggedvessels as if they were locally flagged.

Therefore these vessels could be listed under the competence of the localCA21for the purposes of official guarantees of seafood exports to the EU.

2.7.2 Independent Vessels

When vessels are not in charter agreement with locally based companies, thenthe following conditions shall apply:

i) Fishery products imported from a factory or freezer vessel flying the flagof a third country shall come from vessels that appear on a list drawn upand updated in accordance with the procedure set out in the EUregulations in the country of origin.

ii) However, if a vessel is not on the list of vessels approved for exports, itmay also be eligible if:

On the basis of a joint communication from the local CA and the one inthe country of which the vessel is flagged, on condition that:

The third country appears on the list of third countries from whichimports of fisheries products are permitted;

The CA of that third country has inspected the vessel and hasdeclared that it complies with Community requirements;

or

Under a MoU with the CA of the country of origin, the local CA isdelegated to regularly inspect the vessel to ensure that it continuesto comply with Community requirements, while operating in localwaters.

Note:These requirements have an impact on non-food safety related issues. Forexample, a vessel engaged in Illegal, Unreported and Unregulated (IUU)Fishing Activities by its nature, is unlikely to be under the control of anyauthority, hence its fish would not be eligible for the EU market, curbing in thisway the profitability of its activities.

3. Other requirements

3.1 Labels

Requirements for labelling22are to be based on Council Directive 2000/13/ECon labelling, presentation and advertising of foodstuffs to the final consumer.

21The legal background for this incorporation can be normally based under an article in the

Vessels Charter Contracts relating to compliance to regulations, licenses, permission and

approvals.22Reference and updates to be found at

http://ec.europa.eu/food/food/labellingnutrition/foodlabelling/comm_legisl_en.htm
http://ec.europa.eu/food/food/labellingnutrition/foodlabelling/comm_legisl_en.htmhttp://ec.europa.eu/food/food/labellingnutrition/foodlabelling/comm_legisl_en.htm


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This is the main reference of EU legislation regarding the labelling offoodstuffs. Its aim is to ensure that the consumer gets all the essentialinformation as regards the composition of the product, the manufacturer,methods of storage and preparation, etc.

For example:

Labels must display, in a legible manner, the marks, descriptions and otherindicators required by these requirements.

For seafood products where the production dates are required on the exportcertificate:

Dates of packaging in the case of chilled or frozen fish.

A label entry with the words production date is required on labels(outer cartons) for any product where EU requirements have stipulated

that a packing date or processing-type date range is to be shown onlabels.

The production date label entry may be used in place of any defaultlabelling requirements.

The production date entry, on labels, must be within the productiondate range on the export certificates with at least one label matchingthe start and end dates respectively.

The production dates on the labels must be shown in clear, e.g. 21Sep 2005, 1 May 05 10 May 05, June 05, Jan 05 Feb 05.

Where a range of dates is shown, the range must be relevant to, and notexceed the limits of, the batch in question.

Exporters are advised to confirm with the importer that a date range forprocessing or packing, with or without the day reference, is acceptable.

3.2 FAO Catch Area

European Union operators are required to keep information concerning thecommercial designation, production method and catch area for the speciesconcerned.


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The exporter must provide the importer in the EU with the catch area datarelevant to the species in the consignment. This information, however, shouldnot be written in the EU Health certificate.

It is a commercial matter as to how the exporter provides the information to theEuropean Union operator.

3.3 Laboratories to be used for official controls

Private sector laboratories are increasingly becoming more used worldwide forregulatory purposes.

The results of independent privately-owned laboratories are acceptable asofficial as long as they are accredited to an internationally traceable standard,normally done by means of requesting accreditation against ISO/IEC 17025 inthe parameters to be determined.

The CA needs to base its approval of laboratories carrying out tests, analysisand determinations of fish and fishery products on the laboratorys compliance

with the general criteria for testing laboratories laid down in the ISO/IEC 17025accreditation requirements.

These requirements apply equally to government and private laboratories andare the cornerstone for the CA to be able to trust the accuracy of thedeterminations.

If a laboratory has not yet gained accreditation for a specific parameter, the CAwill provide an interim approval based on a verifiable accreditation plan withclearly defined time milestones to be followed; however, this approval is onlyvalid until 2010.

Maintaining approval is based on maintaining the accreditation required by thelaboratory.

4. What about the regulations?

The EU consists of 27 countries; therefore some problems related tointerpretation and knowledge are unavoidable. It would be impossible to havereferenced all legislation in one document, as well as all the requirements inone simple list.

There is no way to escape reading regulations, but be aware that they change

and get updated.

The two graphic representations in Annex II resume the key regulatoryinstruments, their interconnections, and they can be used as a base tounderstand the systems and to find the required references.


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Annex I

What are the formal steps towards approval

for imports?

23

The EU has designed a procedure for the evaluation of the eligibility of thirdcountries for exporting fishery products to the EU.

1. The national authority of a third country must submit a formal request to theDirectorate-General for Health and Consumer Protection of the EuropeanCommission to export fish, fishery products to the EU. The request shouldcontain confirmation that the authority can fulfil all relevant legal provisions

to satisfy EU requirements.2. The Directorate-General for Health and Consumer Protection sends out a

questionnaire, which should be completed and returned. Information onrelevant legislation, competent authorities, hygiene and many otherelements are requested.

3. For aquaculture products, a residue monitoring plan of the exportingcountry must also be submitted and approved at this stage.

4. After the evaluation of the paper submission, an FVO inspection may becarried out to assess the situation on the spot. Such an inspection ismandatory for high-risk products like shellfish.

5. Based on the results of the evaluation / inspection, and the guaranteesgiven by the exporting country, the Directorate-General for Health andConsumer Protection proposes the listing of the country, the specificconditions under which imports from the country will be authorized and thelist of approved establishments in the country. These are then discussedwith representatives of all EU Member States.

6. If the Member States have a favourable opinion on the proposal, theEuropean Commission adopts the specific import conditions. Lists ofeligible establishments can be amended at the request of the exportingcountry and are made available for the public on the internet:

http://ec.europa.eu/food/food/biosafety/establishments/third_country/indexen.htm

23

Extracted from the bulletin entitled: EU import conditions for seafood and other fisheryproducts, Health & Consumer Protection Directorate-General available athttp://ec.europa.eu/food/international/trade/im_cond_fish_en.pdf.


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Annex II EU Legislation Fishery products andbivalve mollusc/public health

EC LEGISLATION - FISHERY PRODUCTS / PUBLIC HEALTH

HYGIENE OF FOODSTUFFSANNEX I: Primary Production

ANNEX II: General hygiene requirementsRegulation852/2004 Derogated by Reg. 2074/2005

Modified by Regulations 2074/2005,2076/2005, 1662/2006

Regulation853/2004

HYGIENE OF FOOD OF ANIMAL ORIGINSECTION VIII: Fishery Products

Modified by Regulations 2074/2005,2076/2005, 1662/2006

Regulation882/2004

OFFICIAL CONTROLSVerification of compliance: Feed and Food

Law, Animal Health & Welfare

Modified by Regulations882/2004,2074/2005, 2076/2005

Regulation854/2004

OFFICIAL CONTROLS OF FISHERYPRODUCTS - ANNEX III,

HORIZONTAL Regulations

DRINKING WATER Directive 98/83

FOOD ADDITIVES Directive89/107 & 95/2

LABELLINGCONSUMER INFO

Dir. 2000/13 Regs. 104/2000& 2065/2001

TRANSITIONALARRANGEMENTS

Reg 2076/2005. Mod byReg. 479/2007

FOOD LAW, EFSA,RASFF, etc

Regulation 178/2002

IMPORTS FROM THIRD COUNTRIES

ORGANOLEPTICEXAMINATIONS(Marketing Standards)I

Regulation2406/96

FRESHNESS

INDICATORS(TVB-N)

Regulation

2074/2005

MICROBIOLOGICAL (Ready-to-eat,cooked)

HISTAMINE

Regulation2073/2005

RESIDUES(Aquaculture)

Analytical methods& interpretation ofresults

Directive96/23

Decision2002/657

CONTAMINANTS(Maximum levels)

Regulation1881/2006

Sampling methods& methods ofanalyses: heavymetals

Regulation333/2007

Sampling methods& methods ofanalyses: tin incanned foods

Regulation333/2007

HARMONIZED (old List 1)Decision 2006/766

Export Certificates - Regulation 2074/2005, modified byRegulation 1664/2006

Sampling methods& methods ofanalyses:dioxins/PCBs

Regulation1883/2006

Sampling methods& methods ofanalyses:benzo(a)pyrene

Regulation333/2007

TRANSITIONAL (old List II)Regulation 2076/2005,modified by Regulation

1666/2006


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EC LEGISLATION - BIVALVE MOLLUSCS / PUBLIC HEALTH

HYGIENE OF FOODSTUFFSANNEX I: Primary Production

ANNEX II: General hygiene requirements

Derogated by Reg.

2074/2005

Regulation

852/2004

Modified by Regulations2074/2005, 2076/2005,

1662/2006

Regulation853/2004

HYGIENE OF FOOD OF ANIMALORIGIN

SECTION VII: Bivalve Molluscs

Modified by Regulations2074/2005, 2076/2005,

1662/2006

Regulation882/2004

OFFICIAL CONTROLSVerification of compliance: Feed and Food

Law, Animal Health ,Animal Welfare

OFFICIAL CONTROLSANNEX II of Regulation 854/2004Modified by Regulations 882/2004,2074/2005, 2076/2005

CHAPTER I - CLASSIFICATION CHAPTER II MONITORING CHAPTER III - PECTINIDAE

HORIZONTAL Regulations OFFICIAL CONTROLS OF FISHERY

PRODUCTS - ANNEX III,

DRINKING WATER Directive 98/83

MICROBIOLOGICAL

FOOD ADDITIVES Directive 89/107 & 95/2

LABELLINGCONSUMER INFO

Dir. 2000/13 Regs.104/2000 & 2065/2001

TRANSITIONALARRANGEMENTS

Reg 2076/2005. Mod byReg. 479/2007

FOOD LAW, EFSA,RASFF, etc

Regulation 178/2002

IMPORTS FROM THIRD COUNTRIES

CHECKS

(E. coli, Salmonella)

Regulation2073/2005

MARINE BIOTOXINSLipophilic toxins

Paralytic ShellfishPoison (PSP)

Amnesic ShellfishToxins (ASP)

Regulation2074/2005

Modified byReg.1664/2006

Derogated byDecision226/2002

CONTAMINANTS

(Maximum levels)

Regulation

1881/2006Sampling methods &methods of analyses:heavy metals

Regulation333/2007

Sampling methods &methods of analyses:tin in canned foods

Regulation333/2007

Sampling methods &methods of analyses:dioxins/PCBs

Regulation1883/2006

HARMONIZED (old List 1)Decision 2006/766

Export Certificates - Regulation 2074/2005,modified by Regulation 1664/2006

TRANSITIONAL (old List II)Regulation 2076/2005,modified by Regulation

1666/2006


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Annex III - Useful web-sites

As a first step, companies wishing to export seafood or other fishery products tothe EU should contact the relevant national authorities in their country to become

authorised.

In any case these are some of the most useful web sites available:

From the EU:

The Food Safety web-site of DG Health & Consumer Protection:http://ec.europa.eu/food/index_en.htm

Detailed information on import conditions for animals and animal products:http://ec.europa.eu/food/animal/animalproducts/index_en.htm

Key questions on the present rules on food hygiene and official food controls.

http://ec.europa.eu/food/international/trade/interpretation_imports.pdfExpanding Exports online helpdesk managed by DG Trade:http://ec.europa.eu/trade/issues/global/development/thd_en.htm

Food and Veterinary Office (FVO) and inspection reports:http://ec.europa.eu/food/fvo/index_en.htm

Legislation search engine:

http://eur-lex.europa.eu/RECH_menu.do?ihmlang=en

Third Country Establishments' Lists:

http://circa.europa.eu/irc/sanco/vets/info/data/listes/ffp.html

Residues of Veterinary Medicinal Products - Third Countries:http://ec.europa.eu/food/food/chemicalsafety/residues/third_countries_en.htm

Official controls on products of animal origin intended for human consumption:http://europa.eu/scadplus/leg/en/lvb/f84003.htm

Food Labelling - Community Legislation:

http://ec.europa.eu/food/food/labellingnutrition/foodlabelling/comm_legisl_en.htm

EU Exporter HelpDesk:http://exporthelp.europa.eu/

Others:

Strengthening Fishery Products Health Conditions in ACP/OCT Countries:http://www.sfp-acp.eu/EN/index.htm

EU Food Law News:

http://www.rdg.ac.uk/foodlaw/index.htm

FAO Information portal on international fish trade:

http://www.globefish.org/
http://ec.europa.eu/food/index_en.htmhttp://ec.europa.eu/food/animal/animalproducts/index_en.htmhttp://ec.europa.eu/food/international/trade/interpretation_imports.pdfhttp://ec.europa.eu/trade/issues/global/development/thd_en.htmhttp://ec.europa.eu/trade/issues/global/development/thd_en.htmhttp://ec.europa.eu/food/fvo/index_en.htmhttp://ec.europa.eu/food/fvo/index_en.htmhttp://eur-lex.europa.eu/RECH_menu.do?ihmlang=enhttp://eur-lex.europa.eu/RECH_menu.do?ihmlang=enhttp://circa.europa.eu/irc/sanco/vets/info/data/listes/ffp.htmlhttp://circa.europa.eu/irc/sanco/vets/info/data/listes/ffp.htmlhttp://ec.europa.eu/food/food/chemicalsafety/residues/third_countries_en.htmhttp://ec.europa.eu/food/food/chemicalsafety/residues/third_countries_en.htmhttp://ec.europa.eu/food/food/labellingnutrition/foodlabelling/comm_legisl_en.htmhttp://ec.europa.eu/food/food/labellingnutrition/foodlabelling/comm_legisl_en.htmhttp://www.rdg.ac.uk/foodlaw/index.htmhttp://www.rdg.ac.uk/foodlaw/index.htmhttp://www.rdg.ac.uk/foodlaw/index.htmhttp://ec.europa.eu/food/food/labellingnutrition/foodlabelling/comm_legisl_en.htmhttp://ec.europa.eu/food/food/chemicalsafety/residues/third_countries_en.htmhttp://circa.europa.eu/irc/sanco/vets/info/data/listes/ffp.htmlhttp://eur-lex.europa.eu/RECH_menu.do?ihmlang=enhttp://ec.europa.eu/food/fvo/index_en.htmhttp://ec.europa.eu/trade/issues/global/development/thd_en.htmhttp://ec.europa.eu/food/international/trade/interpretation_imports.pdfhttp://ec.europa.eu/food/animal/animalproducts/index_en.htmhttp://ec.europa.eu/food/index_en.htm


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Selected Competent authorities of countries presently and successfullyexporting to the EU:

Canada:http://www.inspection.gc.ca/english/anima/fispoi/export/cert10/euuee.shtml

New Zealand:http://www.nzfsa.govt.nz/animalproducts/publications/omar/index.htm

Ecuador:

http://www.inp.gov.ec/pnc.html
http://www.inspection.gc.ca/english/anima/fispoi/export/cert10/euuee.shtmlhttp://www.nzfsa.govt.nz/animalproducts/publications/omar/index.htmhttp://www.inp.gov.ec/pnc.htmlhttp://www.inp.gov.ec/pnc.htmlhttp://www.inp.gov.ec/pnc.htmlhttp://www.nzfsa.govt.nz/animalproducts/publications/omar/index.htmhttp://www.inspection.gc.ca/english/anima/fispoi/export/cert10/euuee.shtml


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Annex IV Model Health Certificate for Imports ofFishery Products intended for Human Consumption 24

Annex IV

Model Health Certif icate for Imports of Fishery

Products intended for Human Consumption22

24Appendix IV to Annex VI, Commission Regulation (EC) No 1664/2006 amending Regulation

(EC) No 2074/2005 as regards implementing measures for certain products of animal originintended for human consumption and repealing certain implementing measures.(http://eur-lex.europa.eu/LexUriServ/site/en/oj/2006/l_320/l_32020061118en00130045.pdf)


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Appendix IV to Annex VI

MODEL HEALTH CERTIFICATE FOR IMPORTS OF FISHERY PRODUCTS INTENDED FOR HUMAN CONSUMPTION

18.11.2006 EN Official Journal of the European Union L 320/29

Page 26


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L 320/30 EN Official Journal of the European Union 18.11.2006

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Annex V - Trade-Related Technical Assistance (TRTA)

The following information gives some examples of TRTA provided in the

seafood sector by ITC and the EC. The information is an illustrative one and itis far from being exhaustive as several other technical cooperation agenciesand organisations provide TRTA in the fishery sector.

A. International Trade Centre (ITC)

ITC provides technical assistance to three target groups: (i) to enterprises tostrengthen their international competitiveness; (ii) to trade-support institutionsto develop capacity to provide a more comprehensive service to their clients;(iii) to policymakers, inter alia, to support the integration of the business sectorinto the global economy.

There are various areas in which ITC intervenes to achieve its objectives. Asfar as the export of seafood is concerned, ITC provides assistance todeveloping countries to meet the requirements related to food safety andhygiene in export markets. For example:

Asia Trust Fund25(ATF) projects:

Philippines: Upgrading BFAR26's Capability in Fish Inspection

Services

Indonesia: Improving the inspection capabilities and status of

vessels and establishments in the Indonesian fishery sector

Malaysia: Upgrading the capability of the Competent Authoritiesand fish facilities in Malaysia of meeting EU fishery requirements

ITC has recently completed the implementation of three above-mentioned ATFprojects in the Philippines, Indonesia and Malaysia. The one-year durationprojects helped the countries address some of the urgent deficiencies alongthe fishery supply chain highlighted by the latest European Commission FVOmissions regarding fish exports to the EU.

The projects reports are available at the ATF website.

25 The Asia Trust Fund (ATF), co-financed by the European Commission (EC) and the

International Trade Centre (ITC) and managed by ITC, has been a channel to provide quickdelivery of short-term Trade-Related Technical Assistance, in response to an immediate need

identified by a national government or regional organization. The ATF programme reached itsend in December 2007 (for more information on ATF visit: http://www.intracen.org/atf).26

BFAR - Bureau of Fisheries and Aquatic Resources in the Philippines.
http://www.intracen.org/atfhttp://www.intracen.org/atf


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Standards and Trade Development Facility27(STDF) 69 project:

Improved capacity for ensuring the quality and safety of Yemeni seafoodproducts

In February 2007 ITC was granted observer status for STDF.ITC is currently providing supervisory services to a STDF project in thefisheries sector in Yemen. The overall objective of the project is to enable theYemeni Seafood Exporters Association (YSEA) to develop the capacity of itsmembers to better meet SPS requirements and thereby improve the qualityand safety of seafood products emerging from Yemen. The two-year projectstarted in September 2007. YSEA is directly implementing the project.

B. European Commiss ion (EC)

The EC provides technical assistance and facilities for institutional capacitybuilding to help developing countries comply with EU rules. For example, DGSANCOs Better Training for Safer Food initiative runs training for officialcontrol staff of developing countries on EU standards for fishery andaquaculture products.

Furthermore, national and regional development programmes of the EU areavailable in individual countries and regions, as well as bilateral aid projects ofthe Member States. The EU delegations can provide detailed information onthese programmes28.

27The Standards and Trade Development Facility (STDF) is a global programme in capacitybuilding and technical co-operation established by the Food and Agriculture Organization ofthe United Nations (FAO), the World Organization for Animal Health (OIE), the World Bank, theWorld Health Organization (WHO) and the World Trade Organization (WTO). The STDF actsboth as a co-ordinating and a financing mechanism (for more information on STDF and therelated funding opportunities, visit: http://www.standardsfacility.org).

28

For more details on EC technical assistance programmes, seehttp://ec europa eu/food/training/index en htm and
http://ec.europa.eu/food/training/index_en.htmhttp://ec.europa.eu/food/training/index_en.htm

03-Exporting Seafood to the EU (ITC)

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