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APEC Air Shipment of Live and Fresh Fish & Seafood Guidelines

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APEC Air Shipment of Live and Fresh Fish & Seafood Guidelines APEC AIR SHIPMENT OF LIVE AND FRESH FISH & SEAFOOD GUIDELINES A Manual on Preparing, Packaging and Packing Live and Fresh Fish & Seafood Air Shipments along with Customs and Inspection Guidelines for Six APEC Member Economies First Edition ASIA-PACIFIC ECONOMIC COOPERATION APEC Fisheries Working Group January 1999 Published by First Coastal Corporation for the APEC Secretariat 438 Alexandra Road #14-01/04 Alexandra Point Singapore 119958 Tel: (65) 276 1880 Fax: (65) 276 1775 Email: [email protected] Web site: http//www.apecsec.org.sg 81999 APEC Secretariat APEC #98-FS-03.1 ISBN # 0-9669316-0-2 APEC AIR SHIPMENT OF LIVE AND FRESH FISH & SEAFOOD GUIDELINES Developed by: First Coastal Corporation 4 Arthur Street Westhampton Beach, New York 11977 USA Telephone: (1) 516-288-2271 Fax: (1) 516-288-8949 E-mail: [email protected] Aram V. Terchunian, President Nancy A. Kunz, Project Coordinator Linda J. O’Dierno, Project Coordinator January 1999 NOTE BENE: It should be carefully noted that import regulations tend to be extremely volatile. Regulations are often adopted without notification and some regulations which have been on the books for years and never invoked are suddenly enforced. Often these shifts are in response to specific trade and sanitation issues. It is best to check with the buyer to make sure that the product will clear Customs and that all of the required documentation has been included. ACKNOWLEDGMENTS: The Project Team is grateful for the assistance received from the many organizations and individuals interviewed during the course of this investigation and during the development and preparation of this manual. The team apologizes if any person or organization has been omitted from the acknowledgements: Kwun Tung Wholesale Fish Market, Aberdeen Wholesale Fish Market, Hong Kong Fish Marketing Organization, CHOW CHAN HONG, WONG pui-Kwong, LEUNG Sze-fai, LEE Chung-piu, Johnny Y.K. CHU, NG Wai-ming, Fanny CHAU, Ira E. Kasoff, Hong Kong Department of Health, Cathay Pacific Cargo, Chung MAK, Ray Lo Tak Wai, Charles K.L. Tse, Maria NG, United Airlines Worldwide, Sam S.C. Cheung, Jacky Yu, Andy M.T. Yuen, Northwest Airlines, Dorothy Yeung, Master Champion Holding Ltd., Kathy Kingston, Daily Fresh & Company, Frinda Lee, Union Fine Foods Co. (HK) Ltd., Roy T.Tan, Tri Valley Growers, Phillip C. Holloway, Japan Ministry of Health and Welfare, Hajime Toyofuku, Embassy of the United States of America- Tokyo, Gregory Loose, Tomohiro Asakawa, International Express, Yoshiaki Nozaki, Kenji Nakato, Mitsuo Mizutani, Toho Suisan Co, Ltd, Shin’ichi Gorai, Sanwa Kaisan Co Ltd., Akira Umeda, Joseph Theodore Kay, Embassy of the United States of America-Seoul, Christina F. Halle, Noryang Jin Fisheries Marketing Co, Ltd, Young-Ho Lee, Kabi Global, Woo Joo Chang, Korean American Business Institute, Hae-Sang Yoo, Daerim Corporation, Michelle Kim, Yang-Gee Paik, Korean Air, D.I. Yoo, J.K. Chung, Manna Seafoods Co, Ltd, Y.T. Ahn, Chinese Taipei Bureau of Commodity Inspection & Quarantine, Hans Yang, Sue-Jen Huang, Yih-Sin Su, American Institute in Taiwan, Daniel A. Marinez, Elite Foods International Corp., Kay S.L. Huang, James Hay, Wellcome Taiwan Company, Ltd, Rabin Wang, Primary Production Department Singapore, Cheok Weng Chong, Seawaves Frozen Food PTE, Ltd, William Tang, Seafood Industries Association Singapore, Loy Ngiap Whay, Johnny Peh, Mary Low, United States Department of Commerce, John Tennyson, Steve Winters and Lund’s Fisheries, Mike Byrne. TABLE OF CONTENTS INTRODUCTION.........................................................................................................1 SECTION ONE: PREPARING THE SHIPMENT FOR THE GLOBAL MARKET 1. GENERAL PREPARATION .........................................................3 Bacterial Growth and Temperature .........................................................4 Packaging Systems .................................................................................4 Handling Product .................................................................................5 General Shipping Rules .....................................................................5 International Freight Forwarders .........................................................6 2. DOCUMENTATION .....................................................................6 Air Waybill .............................................................................................7 Certificate of Origin .................................................................................8 Commercial Invoice .................................................................................8 Health (Sanitary) Inspection Certificate .............................................8 Shipper’s Export Declaration .....................................................................9 ATA Carnets .............................................................................................9 Harmonized Commodity Code .........................................................9 Shipper’s Certificate for Live Animals ...........................................10 Insurance Certificate ...............................................................................11 CITES Certificate ...............................................................................11 3. PACKAGING FOR THE GLOBAL MARKET ...............................12 Insulation ...........................................................................................14 Expanded Polystyrene ...................................................................15 New Insulating Materials ...................................................................15 Coolants ...........................................................................................15 Modified Atmosphere Packaging .......................................................16 4. PACKING FOR THE GLOBAL MARKET ...............................16 General Information ...............................................................................16 Shipping Live Fish and Seafood .......................................................17 E Type Containers ...............................................................................19 Unit Load Devices ...............................................................................19 Marking and Labeling ...................................................................20 Special Marking Requirements for Dry Ice ...........................................21 Product Identification Markings .......................................................21 5. AIRLINES AND AIR CARGO CARRIERS ..............................21 General Information ...............................................................................22 Claims ...........................................................................................24 Temperature Recording Devices ......................................................... 24 Insurance ..............................................................................................24 SECTION TWO: PRODUCT SPECIFIC INFORMATION 1. Fresh Finfish ...................................................................27 Fresh Tuna .......................................................27 Fresh Flatfish .......................................................28 2. Live Finfish ...................................................................29 Specialized Transport Systems ...............................29 Breathing Bags .......................................................30 Standard Shipping Procedures ...............................30 Shipment Markings/Labeling for Live Finfish .......32 Special Packaging for Live Finfish ...............................33 3. Live Eels ...................................................................34 4. Live Shrimp ...................................................................34 5. Live Lobsters ...................................................................35 6. Live Abalone ...................................................................36 7. Live Green Sea Urchins ...........................................37 8. Live Oysters ...................................................................37 9. Live Mussels ...................................................................38 10. Live Crabs ...................................................................38 SECTION THREE: MARKET SPECIFIC INFORMATION Chinese Taipei ...................................................................39 Hong Kong ...............................................................................51 Seoul ...........................................................................................65 Singapore ...............................................................................77 Tokyo ...........................................................................................97 United States of America. .....................................................119 SECTION FOUR: INSPECTION SYSTEMS HACCP .............................................................................151 ISO 9000 .............................................................................152 APPENDICES: AIR CARGO CONTACTS Chinese Taipei ................................................................................i Hong Kong ...........................................................................................ii Seoul, Korea ..........................................................................................iii Singapore ...........................................................................................iv
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