Công văn 781/QLCL-CL1 về xuất khẩu nhuyễn thể hai mảnh vỏ vào New Zealand do Cục Quản lý chất lượng nông lâm sản và thủy sản ban hành

BỘ NÔNG NGHIỆP VÀ PHÁT TRIỂN NÔNG THÔN
CỤC QUẢN LÝ CHẤT LƯỢNG NÔNG LÂM SẢN VÀ THỦY SẢN
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CỘNG HÒA XÃ HỘI CHỦ NGHĨA VIỆT NAM
Độc lập – Tự do – Hạnh phúc
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Số: 781/QLCL-CL1
V/v Xuất khẩu NT2MV vào New Zealand

Hà Nội, ngày 20 tháng 05 năm 2009

Nơi nhận:
- Như trên;
- Các Phó Cục trưởng (để biết);
- Phòng KH-TH (phối hợp);
- VASEP;
- Lưu VT, CL1.

PHÓ CỤC TRƯỞNG PHỤ TRÁCH




Nguyễn Như Tiệp

Country: VIETNAM

Certificate to NEW ZEALAND

Part I: Details of dispatched consignment

I.1. Consignor/Exporter (Name, Address, Postal code, Tel No.): 

I.2. Certificate reference number:

I.3. Consignor/Importer (Name, Address, Postal code, Tel No.): 

I.4. Central Competent Authority

NATIONAL AGRO-FORESTRY-FISHERIES QUALITY ASSURANCE DEPARTMENT (NAFIQAD)

I.5. Local Competent Authority

NATIONAL AGRO-FORESTRY-FISHERIES QUALITY ASSURANCE DEPARTMENT-BRANCH … (NAFIQAD-BRANCH…)

I.6. Country of origin

VIETNAM

ISO code

VN

I.7. Country of destination

NEW ZEALAND

ISO code

NZ

Transport details

I.8. Place of loading:

I.9. Date of departure:

I.10. Means of transport

Aeroplane □    Ship □     Railway wagon □

Road vehicle □     Other □

Identification:

Documentary references:

I.11. Port of discharge:

I.12. Voyage (Number/Craft/Flight): 

I.13. Identification of container(s)/Seal number(s):

Commodity details  tream

I.14. Item description/Identification of the commodity:

Species/Scientific name

Nature of commodity

Treament type

I.15. Conditions of transport (temperature):

Ambient □   Chilled □  Frozen □

I.16. Commodity code (HS code):

I.17. Type of packaging:

I.18. Intended use:

Human consumption □

I.19. Total number of packages:

I.20. Total quantity (net weight in kg): 

Production details

I.21. Producer/Manufacture (name, address): 

I.22. Approval number(s) Processing establishment:

I.23. Approval number(s) Growing/production area:

Part II. Sanitation in formation /Health attestation

The Bivalve Molluscan Shellfish, or product containing Bivalve Molluscan Shellfish:

a) Was grown, harvested and processed in Viet Nam;

b) Complies with the hygiene and sanitary laws of Viet Nam and is fit for human consumption

c) Was derived from establishments listed to the European Union;

d) At the time of production and export meets the hygiene and sanitary standards for export to the European Union. These have been recognized as equivalent to New Zealand public health hygiene and sanitary standards. Specifically relevant are provision of Regulations (EC) No 178/2002, (EC) No 852/2004, (EC) No 853/2004 and (EC) No 854/2004 and:

- The Bivalve Molluscan Shellfish were harvested from production areas classified in accordance with requirements of Regulation (EC) No 853/2004 and were open at the time of harvest;

- Come from (an) establishment(s) implementing a programme based on HACCP principles in accordance with Regulation (EC) No 852/2004

- Have been handled and where appropriate prepared, processed, frozen and thawed hygienically in compliance with the requirements laid down in Section VIII, Chapters III to IV of Annex III to IV of Regulation (EC) No 863/2004.

- Satisfy the health standards laid down in Section VIII, Chapter V of Annex III to Regulation (EC) No 853/2004

- Have been marked in accordance with Section I of Annex II to Regulation (EC) No 853/2004, and

- Have satisfactorily undergone the official controls laid down in Annex III to Regulation (EC) No 854/2004.

Special Condition:

c) The Bivalve Molluscan Shellfish have been heat treated or undergone depuration/purification in accordance with Regulation (EC) No 835/2004 for the relevant classified production areas.

I, the undersigned, declare that I am aware of the relevant provisions of Regulation (EC) No 178/2002, (EC) No 852/2004, (EC) No 853/2004 and (EC) No 854/2004, and certify that the bivalve molluses described above were produced in accordance with those requirements.

Done at:…………………………

On: ………………………………

Official inspector
Name (in capitals)/qualification and title
Signature