Any operator intending to do business in exporting meat to Japan needs to obtain a relevant permit. Before delivery, the exporter should complete and send an import notification. The notification should be provided in English or Japanese. The notification file can be found here: https://www.mhlw.go.jp/english/topics/importedfoods/dl/1-3.pdf
This document should contain all the data necessary to identify the supplier, producer, processor, logistical unit of the product sent and the product itself.
Each importer of food for business use should notify the Minister of Health, Labour and Social Welfare. It is not possible to import food products without proper notification. The “Notification Form for Importation of Foods, etc.” should be submitted to the Quarantine Station at the designated port of reception of the goods. The full list of possible reception points with the list of contacts can be found here: https://www.mhlw.go.jp/english/topics/importedfoods/1-2.html
It is recommended that, in addition to sending the notification, the exporter should contact the station at the reception point by phone. This can speed up the process considerably and reduce the risk of cargo being turned back at the port to a minimum.
The notification may be sent by post or electronically.In the case of electronic communication, an account has to be created in the MHWL system. The inspection website and the results of its work in the scope of control of food imports into Japan can be found at https://www.mhlw.go.jp/english/topics/importedfoods/
Proper food import process[1]:
- Initial consultation with the quarantine station where the inspection of products will take place.
- Preparation of documentation for Import Notification. Submission of additional documents such as additional information on composition, manufacturing processes, additives or materials, the results of veterinary inspection checks in the country of production, and the results of HACCP or GHP audits can be extremely helpful. It is advisable to contact the Quarantine Station to ask if additional documentation for meat products is required.
- Sending a cargo or logistics unit.
- Sending Import Notification at least 7 days before the product arrives.
- Review of cargo documents. Decision of the Station to carry out an inspection. Three scenarios are possible when it comes to inspection decisions: on-site monitoring inspection, procurement of tests from an external laboratory or official inspection by a public entity other than the quarantine station.
- In case of discrepancies during an inspection, the cargo may be turned back. If an inspection is passed or if it is found not to be necessary, the Quarantine Station issues an Import Notification Approval Certificate.
- Customs clearance is carried out at the quarantine station after passing an inspection.
After successful customs clearance, the goods can be used for further distribution.
[1] https://www.mhlw.go.jp/english/topics/importedfoods/1-1.html
The Quarantine Station issues a decision on the basis of the following information:
- country of origin,
- type of product imported,
- processor,
- place of production,
- raw materials, additives, materials and processing methods used,
- meeting the requirements of the Food Sanitation Law,
- use of additives in accordance with Japanese standards,
- whether the product may be dangerous or contaminated,
- whether the processor or processing site has in the past dealt with products which have not undergone health checks.
The total standards for the marketing of food can be found on the website of the Japanese Foreign Trade Agency available at https://www.jetro.go.jp/en/reports/regulations/
For labelling and standardisation requirements, see The Law Concerning Standardization, etc. of Agricultural and Forestry Products. This law is often called JAS (from Japanese Agricultural Standards) online. This legislation does not distinguish between different types of labelling depending on the type of food, but there is a division between domestic and foreign producers[1].
Foreign producers may apply for certification from relevant Certification Bodies for each production unit and each product category produced by that producer. The Certification Body has to be accredited by the Japanese Ministry of Agriculture, Forestry and Fisheries. These requirements concern to a much greater extent the use of product nomenclature than the presentation of information on calories or protein content in imported foods.
[1] https://www.maff.go.jp/e/jas/pdf/jaslaw01.pdf
As regards prohibited additives and production processes, there is no distinction between poultry meat and other types of meat. The total requirements and limits are the same for all types of meat. Examples of requirements for meat are:
- Presence of E. coli – less than 100/g or total absence in the case of heat-treated products
- Negative Salmonella test result
- Presence of Clostridium spp below 1000/g
- Presence of Staphylococcus aureus below 1000/g
- NO2 below 0.07 g /kg
- Frozen meat products should be stored below -15 degrees Celsius
- Products have to be stored in closed, clean, hygienic sealed packaging.
These requirements are set out in the document called “Specifications and Standards for Foods, Food Additives, etc.”. Under the Food Sanitation Act (Abstract)” of 2010. Detailed requirements for meat can be found at https://www.jetro.go.jp/ext_images/en/reports/regulations/pdf/foodext2010e.pdf
Procedure for importing food to Japan
