Enhancing dairy sector export competitiveness - International Trade ...

ENHANCING DAIRY SECTOR EXPORT COMPETITIVENESS IN PAKISTANa. a sterilization process applying a minimum temperature of 132o C for at least onesecond (ultra-high temperature [UHT]), ORb. if the milk has a pH less than 7.0, a sterilization process applying a minimumtemperature of 72oC for at least 15 seconds (high temperature – short timepasteurization [HTST]), ORc. if the milk has a pH of 7.0 or over, the HTST process applied twice.iv.The health certificate should include the following information:a. Description of the products including brand name and nature of product;b. Quantity in the appropriate units;c. Lot identifier and date of production;d. Name and address of the manufacturer or the processing establishment;e. Name and address of the importer or consignee;f. Name and address of the exporter of consignor;g. Country of dispatch;h. Country of destination.v. Submission of health certificate or manufacturer quality control (QC) reports on chemical andmicrobiological test (every consignment)Import Requirements for Processed Foods:Processed Foods: Processed food may be imported from any country. Importers should ensure that theprocessed food products are produced in an establishment under proper supervision of the competent foodauthority of the exporting country or which has a quality assurance program acceptable to AVA.Documentary proof that the products imported are produced in a regulated establishment is required forproducts imported. Further information on obtaining of food from regulated sources can be found at AVA’swebsite: www.ava.gov.sgImporters are advised to initiate some quality control checks on the products by sending the products toaccredited laboratories for analysis. A list of accredited laboratories can be found at the SingaporeAccreditation Council-Singapore Laboratory Accreditation Scheme (SAC-SINGLAS) website.General requirements for labelling: The law requires that the following basic information be declared andbe provided in English:i. Name or description of the product.ii.The common name of the food or drink or a description which is sufficient to indicate the truenature of the product.A complete list of ingredients and additives should be declared in descending order of the proportions byweight in which they are present on each product label, i.e. the ingredient that weighed the most should belisted at the top. The exact identity or the permitted generic terms of the ingredients and additives shouldbe declared. International Numbering System (INS) number or E number can be used for declaration offood additives. Imported food, the label should indicate the name and address of the local importer,90