Importing food is a documentation sport. The product can be excellent and still sit in a port warehouse because one certificate is wrong or one label claim is not permitted. A checklist applied early turns compliance from a late-stage crisis into routine paperwork.
Before you order
- Confirm the product is permitted in the destination market and under what category.
- Check the supplier holds the required facility registration or export licence.
- Verify additive permissions and maximum levels for each market.
- Agree the specification, including permissible variability.
Labelling
Label rules are market-specific: language, nutrition format, allergen declaration, origin, and any front-of-pack warnings. Getting a pre-production artwork review by a local compliance specialist is far cheaper than reprinting after a rejected shipment.
Documents for shipment
Expect a certificate of analysis, health or free-sale certificate where required, packing list, commercial invoice, bill of lading, and origin documents. Match names and descriptions exactly across documents; inconsistencies trigger inspection.
Customs and duties
Confirm the HS code and duty rate in advance. Anti-dumping duties apply to some food categories in some markets, and they change the landed cost dramatically. Model duty, VAT and inspection fees into your price before committing.
After arrival
Retain samples, record lot numbers, and feed any quality deviation back to the supplier quickly. A disciplined feedback loop is what keeps the next container trouble-free.
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