According to traditional fish sauce production enterprises, the profession of making fish sauce has been formed and developed over the past 300 years. Now it has become a feature of Vietnamese cuisine. Wherever you are, fish sauce is always reminiscent of the taste of Vietnam.
Fish sauce not only serves the needs and requirements of domestic users but also exports to many countries around the world, opening the door to advertise Vietnamese culture and cuisine to international friends, bringing benefits. for countries and businesses.
Vietnam is one of the countries that export fish sauce to big countries such as the US, Japan, Korea…
In order to properly determine the import policies and procedures, it is necessary to first determine the HS code of the item.
HS CODE
The item Fish sauce is 2 1 0 3 9 0 3 0
EXPORT TAX
Fish sauce is not subject to export tax.
In order to export fish sauce, businesses can refer to the goods management policy in the importing country to get information and prepare in advance about the import management policy to avoid problems.
LICENSE FOR SOFT WATER PRODUCTION AND BUSINESS IN VIETNAM HAS BEEN EXPORTING FISH SAUCE
Dossier for licensing includes:
Food business registration certificate
Certificate of qualified establishments for food safety at the place of production of fish sauce or certificate of food safety management system ISO 22000 or HACCP.
Certificate of quality testing fish sauce.
Self-declared fish sauce products according to Decree 15/2018/ND-CP.
Register barcodes for fish sauce products.
Intellectual property registration.
Depending on the requirements of the importing country, businesses need to do one of the following two fish sauce export licenses:
Certificate of free sale or
Medical certificate.
Competence and authority to issue fish sauce business certificates
Department of Planning and Investment, Province or Department of Finance where the establishment is located
Food Safety Department or Provincial Food Safety Department
The term of the Certificate of eligibility for food safety with the business establishment holding water is 03 years from the date of issuance.
CERTIFICATE OF FOOD SAFETY FACILITIES
Dossier of application for a certificate of food hygiene and safety
Business registration license or household business registration license (with manufacturing business)
Certificate of training in knowledge of food hygiene and safety of the owner of the establishment and the person directly producing and trading food according to the regulations of the Minister in charge of the industry
Health certificate of establishment owner and staff (examination according to regulations promulgated at a hospital recognized by the Department of Health)
An application form for a Certificate of food safety eligibility
Production flow chart and process explanation
An explanation of the facility’s facilities, equipment and tools
Layout plan of fish sauce production
FOOD SAFETY MANAGEMENT SYSTEM ISO 22000 OR HACCP.
The ISO 22000 standard is published by the international organization ISO. ISO 22000 focuses on safety in the production and processing of food with an international scope. ISO 22000 is an important quality measure for businesses operating in the food sector in the context of the globalization of international trade. This is one of the most commonly and widely applied ISO standards in Vietnam.
The ISO 22000:2018 certification process must also follow the following 5 steps:
Step 1: Register for certification & negotiate with the Certification Body.
Step 2: Plan and organize a preliminary assessment of the production facility.
Step 3: Review documents and evaluate the production facility.
Step 4: Appraise the assessment dossier and issue the ISO 22000:2018 certificate.
Step 5: Surveillance audit and recertification.
Time to evaluate ISO 22000 standard requires 4-6 months to evaluate according to prescribed standards, but many businesses need a lot of time because they do not meet the necessary conditions to apply ISO 22000.
The validity of ISO 22000:2018 certification is 3 years from the date of issuance.
After successfully building the ISO 22000:2018 system, the manufacturing enterprise needs to apply for the certification of the designated certification body.
SOLD WATER QUALITY TEST CERTIFICATE / SOFTWARE PRODUCTS SELF-DISCLOSURE
Dossier of publication of fish sauce quality standards
1, Declaration of conformity with food safety regulations
2, Detailed product information sheet: composition, expiry date, instructions for use and storage, packaging specifications, … according to the prescribed form.
3, Test results within 12 months are qualified as prescribed
4, Periodic monitoring plan; Quality control plan
6, Sample product label; Complete product sample
To build criteria for testing the quality of dipping sauce, we need to base on:
QCVN 8-1:2011/BYT National technical regulation for mycotoxin contamination limits in food
QCVN 8-2:2011/BYT National technical regulation on limits of heavy metal contamination in food
QUALITY TESTING INDICATORS
TT | EXPERIENCE AND MECHANISM | TEST METHOD |
1 | Trạng thái | Cảm quan |
2 | Mùi | Cảm quan |
3 | Vị | Cảm quan |
4 | Màu sắc | Cảm quan |
5 | Tạp chất nhìn thấy bằng mắt thường | Cảm quan |
CHỈ TIÊU CHẤT LƯỢNG CHÍNH | ||
6 | Độ acid (theo acid acetic) (*) | TCVN 3702:2009 |
7 | Carbohydrate(*) | TCVN 4594:1988 |
8 | Muối (NaCl)(*) | TCVN 3701:2009 |
9 | Protein(*) | TCVN 3705:1990 |
10 | Nito ammoniac(*) | TCVN 3706:1990 |
11 | Nito acid amin(*) | TCVN 3708:1990 |
12 | Nito formol(*) | TCVN 3707:1990 |
13 | Hàm lượng chất khô(*) | FAO, 14/7, 1986 |
14 | Béo(*) | FAO, 14/7, 1986 |
15 | Nito amin(*) | TCVN 3707:1990 |
16 | Urê | TK. Appilication Note SSI – AP – LCMS 0277 – Shimadzu (LCMSMS) |
17 | Histamine | TK. EZ : faast (LCMSMS) |
18 | Acid amine | TK.EZ : faast (LCMSMS) |
DƯ LƯỢNG NITRIT VÀ NITRAT | ||
19 | Nitrit (NO2-)(*) | TK.TCVN 7767:2007 |
20 | Nitrat (NO3-)(*) | TK.TCVN 7767:2007 |
KIM LOẠI NẶNG | ||
21 | Arsen (As)(*) | AOAC 986.15 (2011) |
22 | Thủy ngân (Hg) (*) | AOAC 974.14 (2011) |
23 | Cadimi (Cd) (*) | AOAC 999.11 (2011) |
24 | Chì (Pb) (*) | AOAC 999.11 (2011) |
ĐỘC TỐ NẤM MỐC | ||
25 | Ochratoxin A | TK. AOAC 2000.03(LC/MS/MS) |
26 | Aflatoxin Tổng | TK.AOAC 991.31 (LC/MS/MS) |
27 | Aflatoxin/chất (B1, B2, G1, G2) | TK.AOAC 991.31(LC/MS/MS) |
28 | Aflatoxin M1 | TK. AOAC 986.16:2002 (HPLC-UV |
29 | Deoxynivalenol (DON) | TK.AOAC 986.18 (LC/MS/MS) |
30 | Tổng số vi khuẩn hiếu khí * | TCVN 4884:2005(ISO 4833:2003) |
31 | Coliforms* (CFU) | AOAC 991.14 (3M Petrifilm) |
32 | E.coli *(MPN) | TCVN 6846:2007ISO 7251:2005 |
33 | Staphylococcus aureus* | AOAC 2003.11 (3M Petrifilm) |
34 | Clostridium perfringens* | TCVN 4991:2005ISO 7937:2004 |
35 | Salmonella spp * | TCVN 4829:2005ISO 6579:2004 |
36 | V. parahaemolyticus* | TCVN 7905-1:2008ISO 21872 -1:2007 |
VI SINH – Nước chấm nguồn gốc thực vật | ||
37 | Tổng số vi khuẩn hiếu khí * | TCVN 4884:2005(ISO 4833:2003) |
38 | Coliforms* (CFU) | AOAC 991.14 (3M Petrifilm) |
39 | E.coli *(MPN) | TCVN 6846:2007ISO 7251:2005 |
40 | Staphylococcus aureus* | AOAC 2003.11 (3M Petrifilm) |
41 | Clostridium perfringens* | TCVN 4991:2005ISO 7937:2004 |
42 | Nấm men-Nấm mốc* | TCVN 8275-1:2010ISO 21527-1:2008 (dạng lỏng) |
43 | Salmonella spp * | TCVN 4829:2005ISO 6579:2004 |
CONDITIONS FOR APPLICATION FOR CERTIFICATE OF FREE SALE
– Fish sauce has announced standards applicable in accordance with current law provisions
– Produced in a manufacturing facility that is qualified for production
Dossier of application for a certificate of free sale for export of fish sauce
– An application for a certificate of free sale, made according to the prescribed form.
– Certificate of business registration.
– Certificate of qualified establishment for food safety/ISO 22000/ or HACCP.
– Results of product testing in the last 6 months.
– Dossier of product quality announcement.
– Sample of product label (copy certified by organization or individual).
– Other documents depending on the specific requirements of the CFS issuing agency.
The process of applying for a certificate
Time to issue no more than 3 working days
Valid for 2 years from the date of issue
Authority: Ministry of Industry and Trade
How to do it: The application for a CFS certificate of free sale can be selected in one of the following ways: Submit in person or by post or online (if applicable)
HEALTH CERTIFICATE – HC
Pursuant to Circular No. 52/2015/TT-BYH stipulating the State inspection of food safety for food products and dossiers and procedures for issuance of certificates for exported food under its management. of the Ministry of Health.
Medical certificates are issued for food, food additives, processing aids; tools and materials for packaging and containing food upon request by organizations and individuals.
This type of voucher is issued at the Ministry of Health – Department of Food Safety. Implementation time from 7-10 days and valid for 2 years.
Dossier for issuance of medical certificate
– Certificate of business registration
– Certificate of qualified establishment for food safety/ ISO 22000/ or HACCP >>> only need 1 out of 3
– Test results of each item in the export consignment; can show batch number, production date, expiry date
– Product main label
– Processing contract or purchase and sale contract (if commercial)
Implementation time and medical certification authority
– Apply for a medical certificate at the Ministry of Health – Department of Food Safety.
– Implementation time: 07 to 10 days.
– Medical certificate is valid: 02 years.
PROCEDURES FOR EXPORTING US WATER
In order for the shipment of fish sauce to land in a foreign country, the exporter needs to follow the following process:
CUSTOMS DOCUMENTS FOR US EXPORT ACTIVITIES
A set of customs documents for fish sauce export procedures includes:
– Declaration of exported goods (according to Appendix II, issued together with Circular 38/2015/TT-BTC) (02 originals).
– Export license for goods requiring an export license (01 original).
– Notice of exemption from inspection or Notice of inspection results from a specialized inspection agency (01 original).
Currently, customs documents can be submitted electronically through the National Single Window. Customs declarants do not have to pay when doing customs procedures.
CERTIFICATE C/O – CERTIFICATE OF ORIGIN
LEGAL GROUNDS
Circular 05/2018/TT-BCT
Decree 31/2018/ND-CP
Circular 22/2016/TT-BCT
For export goods owners, the application for C/O is only in accordance with the provisions of the contract with foreign buyers. As for the owner of imported goods, the most important factor is a valid C/O that will help businesses enjoy import tax incentives.
For enterprises applying for C/O for the first time, they must have a Trader Profile Registration and a C/O application.
REGISTRATION OF BUSINESS PROFILE INCLUDES:
– Register the signature sample of the person authorized to sign the C/O application form and the trader’s seal;
– Certificate of business registration (copy with a true copy of the original);
The list of goods-producing establishments applying for certificates of origin (if any) is made according to Form No. 02 specified in the Appendix to this Decree.
DURATION OF SETTLEMENT
– Online: Within 6 working hours after the C/O issuer receives a complete and valid electronic dossier, the results of the C/O application review will be notified on the website. system. Within 2 working hours from the date the C/O Issuing Organization receives the C/O application form and has been fully and duly declared in paper form in case the trader attaches the application file. issue C/O at www.ecosys.gov.vn;
– In person: Within 8 working hours from the date the C/O issuer receives the complete and valid C/O application dossier, in case the trader submits the dossier directly at the head office of the C/O. C/O issuing organization;
– Postal: Within 24 working hours from the date the C/O issuer receives the complete and valid C/O application dossier according to the date written on the envelope, in case the trader sends the dossier. by post to the C/O issuing organization.
The HS code of the goods declared on the Certificate of Origin is the HS code of the exporting country. In case the HS code of the exporting country is different from the HS code of the importing country for the same item, the trader is allowed to use the HS code of the importing country and is solely responsible for the accuracy of the HS code of the importing country. declared by the trader.
DOCUMENTATION FOR C/O ISSUANCE INCLUDES:
– An application form for a Certificate of Origin, fully and duly declared according to Form No. 04 specified in the Appendix to this Decree;
– C/O form has been completely declared: 01 original and 03 copies;
The export customs declaration that has gone through customs procedures (a copy with the signature of the competent person and the mark “true copy”), except for the cases in which the export goods are not required to declare the export customs declaration. according to the provisions of the law. In case there is a legitimate reason, the C/O applicant may submit this document after but not later than thirty (30) days from the date of issuance of the C/O;
A detailed declaration of exported goods meeting the preferential origin criteria or non-preferential origin criteria according to the form prescribed by the Ministry of Industry and Trade
– And some other papers if the C/O-issuing agency considers it necessary such as: Customs declaration for import of raw materials and auxiliary materials; export license; sale contract; value-added invoices for domestic purchase and sale of raw materials; samples of raw materials, auxiliary materials or exported products; sea waybill; air waybill and other documents to prove the origin of exported products; Commodity production process
C/O issuers include: Vietnam Chamber of Commerce and Industry and authorized agencies.
Time limit: The time limit for issuance of C/O is not more than 03 working days from the time of receipt of complete and valid dossier.
Note:
– In case of necessity, the C/O issuing organization may conduct an inspection at the production site if it finds that the examination on the dossier is insufficiently grounded or detects signs of law violation with the C/ O previously granted.
– In exceptional cases when the C/O is not issued at the time of export due to the error of the C/O issuer or due to force majeure or valid reasons of the C/O applicant. O, C/O can be issued later and is valid from the time of delivery but does not exceed one (01) year from the date of delivery to the actual date of issue and must clearly state: “ISSUED RETROACTIVELY” (issued later and takes effect from the time of delivery) to C/O.