Hong Kong - Certification Requirements
Last update: May 01, 2011
Acts and Regulations
Food and Environmental Hygiene Department, Safe Food and Public Health
Tolerances or Guidelines
| Metal | Applicable Fish Products | Maximum level permitted (in ppm) |
|---|---|---|
| Arsenic |
|
|
| Antimony | All fish products excluding molluscs and crustaceans other than crab, oyster, prawn and shrimp | 1 |
| Cadmium | All fish products excluding molluscs and crustaceans other than crab, oyster, prawn and shrimp | 2 |
| Chromium | All fish products excluding molluscs and crustaceans other than crab, oyster, prawn and shrimp | 1 |
| Lead |
|
|
| Mercury | All fish products | 0.5 |
| Tin | All fish products | 230 |
The following hormones are prohibited for use in all fish products: dienoestrol, diethylstilboestrol, hexoestrol and oestradiol.
Fish products exported to Hong Kong cannot contain preservatives or antioxidants unless specified in the following table.
| Fishery Product | Preservative | Maximum level permitted |
|---|---|---|
| Fish ball, fish cake, and dried shredded fish |
|
1000 ppm |
| Fish sauce |
Sulphur dioxide / Sulphurous acid / Sodium sulphite / Sodium hydrogen sulphite / Sodium metabisulphite / Potassium sulphite / Potassium metabisulphite / Calcium sulphite / Calcium hydrogensulphite |
350 ppm |
| Fish sauce |
|
800 ppm |
| Gelatin | Sulphur dioxide / Sulphurous acid/ Sodium sulphite/ Sodium hydrogen sulphite/ Sodium metabisulphite / Potassium sulphite/ Potassium metabisulphite/ Calcium sulphite/ Calcium hydrogensulphite | 1000 ppm |
| Gelatin capsules | Sorbic acid / Sodium sorbate / Potassium sorbate / Calcium sorbate | 3000 ppm |
| Oyster sauce |
|
1000 ppm |
| Prawn, shrimp and scampi | Sulphur dioxide / Sulphurous acid / Sodium sulphite / Sodium hydrogen sulphite / Sodium metabisulphite Potassium sulphite / Potassium metabisulphite / Calcium sulphite / Calcium hydrogensulphite |
200 ppm (in the edible part) |
| Shrimp paste |
|
1000 ppm |
For further information please contact the importer/client in Hong Kong. Further details on the restrictions concerning the sale of food containing preservatives or antioxidants are available from the Hong Kong Food and Environmental Hygiene Department
Certification Requirements
Products Cooked Prior to Consumption:
Certification of air-freighted shipments using a Certificate of Origin and Hygiene (CFIA/ACIA 5003 (2002/05)) will expedite customs clearance.
Products Destined for Raw Consumption (e.g., molluscan shellfish):
Certificate of Origin and Hygiene (CFIA/ACIA 5003 (2002/05)).
Live Crustacea (i.e., lobster and crabs):
Shipments of live lobster must be accompanied by a Statement of Inspection (for non-registered plants) or a Certificate of Origin and Hygiene (CFIA/ACIA 5003 (2002/05)).
Seal Meat
Each carcass is a subject to a post-mortem inspection by a qualified veterinarian.
Certificate of Origin and Hygiene (CFIA/ACIA 5003 (2002/05)) with the additional statement:
"The seal meat/products are derived from animals that have passed post-mortem inspection conducted by a qualified inspector in Canada. The seal meat/products are wholesome and fit for human consumption."
must accompany each shipment.
CFIA may certify seal meat/products based on a post-mortem inspection of the animals by any qualified veterinary doctor (not necessarily the CFIA inspector), provided the inspection procedures have been incorporated into the plant's Quality Management Program and the appropriate documentation is recorded and available for review by CFIA.
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