Hong Kong - Export requirements for fish and seafood

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Eligible/Ineligible product

Eligible

All fish and seafood products

Product specifications

Microbiological requirements

For microbiological requirements, information is as found in the Microbiological Guidelines for Food (PDF)

Maximum levels of chemical contaminants

Inorganic Arsenic

Antimony

Cadmium

Chromium

Mercury (methyl-mercury)

Mercury (total mercury)

Lead

Tin

  • Canned foods, other than canned beverages 250

Production controls and inspection requirements

Storage and transportation requirements for seal meat

  • The controls outlined in the Code of Practice for the Harvest, Transport, Processing and Export of Seal Products Intended for Human Consumption must be implemented during the harvest, handling, transport and processing of the raw material
  • Consignments of seal meat must be transported under proper refrigeration.
  • If the consignment is transshipped through a country other than the country of origin, the following conditions shall apply
    1. for consignments conveyed in Sealed Refrigerated Containers:
      1. The consignment shall be loaded for the shipment in sealed refrigerated containers in the country of origin and be kept under refrigeration throughout its way to the Hong Kong Special Administrative Region;
      2. The original refrigerated container seal number(s) shall be officially recorded and shown on the official certificate issued by the CFIA
      3. A written statement shall be given by the shipping company certifying that the refrigerated container seal is intact and has not been tampered with in any way during the stay and transit at the country of transit
      4. All records registering the temperatures at which the contents of the refrigerated container have been maintained throughout the voyage to the Hong Kong Special Administrative Region shall be produced for inspection by inspectors of the Food and Environmental Hygiene Department
      5. A certificate should be obtained from the surveyor(s) in the Hong Kong Special Administrative Region, confirming that he/they has/have inspected the refrigerated container(s), and that the seal(s) has/have been found intact and not tampered with in any way. Such certificate shall be produced for retention by the Food and Environmental Hygiene Department
    2. for consignments conveyed other than in Sealed Refrigerated Containers
      1. A transshipment certificate issued by the competent health authority of the country of transit, certifying that the goods were properly imported into the country of transit and that during the time there they did not suffer any spoilage or deterioration, shall be produced for inspection.

Documentation requirements

Certificate

  • For molluscs (bivalve molluscs, cephalopods and gastropods)
    • Certificate of Origin and Hygiene (CFIA/ACIA 5003)

    The following additional statements/information must be included on the certificate:

    "Harvest area(s): XXX, Province, Canada"

    XXX = Fisheries and Oceans Canada (DFO) Area and sub area

    Province = province where harvesting of product took place

    Examples: "3Ps-10, NL, Canada", "3E, NB, Canada", "5B2, QC, Canada", "14-8, BC, Canada"

    The declaration of a general fishing area (FAO 21 or FAO 67) is insufficient. Exporters are responsible for identifying the correct harvest area (DFO area and sub area) for their product(s). If you are unsure of the harvest area, contact your supplier or DFO for more information.

  • For seal meat
    • Certificate of Origin and Hygiene (CFIA/ACIA 5003)

    The following additional statements/information must be included on the certificate:

    • "The product was processed at an establishment operating in accordance with the Code of Practice for the Harvest, Transport, Processing and Export of Seal Products for Human Consumption."
    • "The product is fit for human consumption."
    • "Canada has not reported any animal contagious diseases listed by the World Organisation for Animal Health (WOAH; founded as Office International des Épizooties (OIE)) in seals, and there are no associated health restrictions required for Canadian seal meat for human consumption."
    • The scientific name (Latin name) of the seal species from which the meat is derived.
  • For all other fish and seafood products
    • Certificate of Origin and Hygiene (CFIA/ACIA 5003)

Other information

Further information on import requirements can be obtained from the Government of Hong Kong Special Administrative Region's Centre for Food Safety.