Trade Facilitation Unit - Cheese (soft)
Cheese – the ripened or un-ripened soft, semi-hard, hard, or extra-hard product, which may be coated, and in which the whey protein/casein ratio does not exceed that of milk;
Import Conditions:
- The processing facility must have a HACCP program in place verified by the competent authority;
- The facility must be registered under the competent authority in the country where the cheese was produced;
Labeling Requirements:
- The cheese shall meet all labelling and other food safety requirements of the Food Safety and Quality Food Regulations.
- The cheese shall meet all labelling requirements of the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985), the CARICOM Regional Standard for the Labelling of Prepackaged Foods, the General Standard for the Use of Dairy Terms (CODEX STAN 206-1999) and the General Standard for Cheese (CXS 283-1978).
Supporting Documents:
- Present an export license to Customs from the country of export prior to placement of an order;
- A certificate of origin must be produced;
- All imported cheese must produce a sanitary/health certificate, signed by a Veterinarian or competent authority that indicates that the processing plant has been inspected;
- A declaration that “the cheese is free from contamination and is safe for human consumption”;
- Documentation indicating that the exporter is approved (registered) for international trade to The Bahamas by that country’s competent authority.
Shipping Requirements:
- Cheese shall be transported under refrigeration temperature
- Only single use containers are used to package the cheese.
Quality Standards:
- Cheese shall comply with maximum residue levels for heavy metals, pesticides and veterinary drugs as established by Codex Alimentarius;
- Cheese shall comply with the maximum levels for contaminants specified in the General Standard for Contaminants and Toxins in Food and Feed (CXS 193- 1995);
- Color – cheese color varies from white to yellow.