Import Conditions for Agricultural Products

Trade Facilitation Unit - Fresh Fruits and Vegetables

Fruit – a seed-bearing part of a flowering plant or tree that can be eaten as food;

Vegetable - The edible part of a plant (e.g. leaves, roots, flowers) but not including the fruit or seed that is eaten as food.

Import Conditions:

  1. The processing facility must have a HACCP program in place verified by the competent authority;
  2. Good Manufacturing Practices shall be used in the production and processing of fresh fruits and vegetables;
  3. The farm and/or processing facility must be registered under the competent authority in the country where the fresh fruits and vegetables are produced and processed;

Labeling Requirements:

  1. Fruits and vegetables shall meet all labelling and other food safety requirements of the Food Safety and Quality Food Regulations;
  2. Fruits and vegetables shall meet the labelling requirements in the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985) and CARICOM Regional Standard for the Labelling of Prepackaged Foods.

Supporting Documents:

  1. Present an export license to Customs from the country of export prior to placement of an order;
  2. A certificate of origin must be produced;
  3. All imported fruits and vegetables must produce a phytosanitary certificate verified by the competent authority to indicate that farms and processing facilities have been inspected;
  4. A declaration that “the fresh fruits and vegetables are free from contamination and are safe for human consumption”;
  5. Documentation indicating that the exporter is approved (registered) for international trade to The Bahamas by that country’s competent authority.

Shipping Requirements:

  1. Transportation of fresh fruit and vegetables shall avoid cross contamination, i.e. access to insects, vermin, moisture, dirt, glass, wood plastic, etc., during shipments and transfers;
  2. Fresh fruits and vegetables shall be refrigerated (32-55oF) during transport;
  3. Fresh fruits and vegetables should be transported in the shortest length of time as possible to minimize the risk of quality losses;
  4. Fresh fruits and vegetables shall be transported in reference to the General Principles of Food Hygiene (CXC 1-1969), the Code of Hygienic Practice for the Transport of Food in Bulk and Semi-Packed Food (CXC 47-2001) and the Code of Practice for the Packaging and Transport of Fresh Fruits and Vegetables (CXC 44-1995).

Quality Standards:

  1. Fruits and vegetables shall comply with maximum residue levels for heavy metals, pesticides and veterinary drugs as established by Codex Alimentarius;
  2. Fruits and vegetables shall comply with the General Principles of Food Hygiene (CAC/RCP 1- 1969) and the Code of Hygiene Practice for Fresh Fruits and Vegetables (CAC/RCP 53-2003).