Berries that are ready-to-eat

All biosecurity requirements must be met before Imported Food Inspection Scheme requirements apply.

Check our Biosecurity Import Conditions system (BICON) for import conditions.

We classify imported food that presents a potential medium or high risk to public health as risk food. All risk food is listed in the Imported Food Control Order 2019.

Ready-to-eat berries are classified as risk food

This includes, but is not limited to, these types of chilled or frozen berries:

  • blackberries
  • blueberries
  • raspberries
  • strawberries
  • mulberries
  • loganberries
  • cranberries
  • bilberries
  • gooseberries
  • currants (Ribes genus).

Excludes food from New Zealand.

Food safety management certificates (from 9 November 2022)

From 9 November 2022 consignments of ready-to-eat berries must be covered by a food safety management certificate.

The certificate must show that the producer has a Hazard Analysis Critical Control Points (HACCP) based food safety management system in place. This system must identify and control food safety hazards, such as hepatitis A virus. The certificate must cover primary production and processing of the food.

To meet our requirements, you must have either a:

  • third-party food safety management certificate, or
  • recognised foreign government certificate.

Find out more about food safety management certificates.

See our determination for ready-to-eat berries to find out what food safety management certificates we recognise.

Community Protection (CP) question

You will need to answer this CP question when lodging your full import declaration.

IFIS: Are the goods berries that are chilled or frozen and are ready-to-eat?

Testing

We refer consignments of berries that are ready-to-eat, for analytical testing at the rate of 5%. During inspection, we will also conduct a visual and label assessment.

Table 1 shows the test that will be applied and permitted results.

Table 1, Test applied and permitted result
Test applied Permitted result
Escherichia coli (E. coli) n=5, c=2, m=10, M=100 cfu/g
Residue screen Refer to fruit and vegetable residue screen

n = the minimum number of sample units that must be examined from a lot of food.
c = the maximum allowable number of defective sample units, that have counts between ‘m’ and ‘M’.
m = the acceptable microbiological level in a sample unit.
M = the level, which when exceeded (the level is greater than M), in one or more samples would cause the lot to be rejected.

Reference BER 11/2020 (Internal use only)

Food safety risks

Food Standard Australia New Zealand has given us advice that ready-to-eat berries present a potential medium or high risk to public health for hepatitis A.

To make sure there are food safety controls in place to manage this hazard we will require food safety management certificates for imports of this food. We apply testing for Escherichia coli to check these controls.

Determination

We have identified what food safety management certificates we will recognise in this determination.

The determination sets out:

  • who can issue the certificate
  • scope of the certification
  • who the certificate covers
  • how it can be verified.

Download

Document Pages File size
Determination for ready-to-eat berries PDF  1 202 KB
Determination for ready-to-eat berries DOCX  1 58 KB

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Glossary

Ready-to-eat

  1. Food is ready-to-eat if it is ordinarily consumed in the same state as that in which it is sold.
  2. To avoid doubt, food is not ordinarily consumed in the same state as that in which it is sold if, before it is consumed, it requires further processing (such as cooking) in order to reduce any pathogenic microorganisms potentially present in the food to safe levels.

Version history

Date Amendment details
10/11/2020 BER 11/2020 First version of the webpage published on website
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