Trade Facilitation Unit - Fresh Table Eggs and Egg Products

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 and/or preventative measures in place during the production of eggs in poultry houses and for egg products in a processing plant that is verified by the competent authority;
2. The facility must be registered under the competent authority in the country where the fresh table eggs and egg products are produced;

Labeling Requirements:

1. Table eggs and egg products meets all labelling and other food safety requirements of the Food Safety and Quality Food Regulations;
2. Table eggs and egg products meets 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 and the CARICOM Regional Standard, Specification for Grading and Quality Requirements of Table Eggs (CCS 52:2005).

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 table eggs and egg products must have a sanitary/health certificate, signed by a Veterinarian that indicates that the poultry houses and processing plants have been inspected;
4. An attestation that “table eggs and egg products are free from contamination, in particular, Salmonella enteriditis and is 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. The table eggs and egg products are refrigerated during storage and transportation;
2. Only single use containers are used to package table eggs and egg products which may be packed in variable combinations of up to 30 per container.

Quality Standards:

1. Table eggs and egg products shall comply with maximum residue levels for heavy metals, pesticides and veterinary drugs as established by Codex Alimentarius;
2. Table eggs may be white or brown in color;
3. Production of table eggs and egg products shall follow GAPs as presented in the General Principles of Food Hygiene.