Trade Facilitation Unit - Raw Meat
Raw Meat - Fresh meat, minced meat or mechanically separated meat.
- 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 raw meat was produced and processed;
- Raw Meat shall meet all labelling and other food safety requirements of the Food Safety and Quality Food Regulations;
- Raw meats shall meet the labelling requirements in the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985) and the CARICOM Regional Standard for the Labelling of Prepackaged Foods.
- 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 raw meat must produce a sanitary/health certificate, signed by a Veterinarian that indicates that the meat processing plant has been inspected;
- A declaration that “the raw meat product 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.
- The storage and transport of meat should be carried out at the right temperature (0oC/32oF or below) and in a manner that does not have an adverse impact on its safety and suitability.
- Raw Meat shall comply with maximum residue levels for veterinary drugs and pesticides as established by Codex Alimentarius.
- Raw meat shall comply with the General Principles of Food Hygiene (CAC/RCP 1-1969) and the Code of Hygiene Practice for Meat (CAC/RCP 58-2005).