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 that are fresh, frozen or dried are classified as risk food
This includes, but is not limited to, these types of fresh, chilled, frozen, or dried berries:
- blackberries
- blueberries
- raspberries
- strawberries
- mulberries
- loganberries
- cranberries
- bilberries
- gooseberries
- currants (Ribes genus).
Exclusions
- berries that are retorted
- berries that are processed, for example, pulp, puree, concentrate, or juice
- berries that are an ingredient in mixed ready-to-eat food
- goji berries and açai berries
- food from New Zealand.
Food safety management certificates (from 9 November 2022)
From 9 November 2022, consignments of ready-to-eat berries that are either fresh, chilled or frozen, and are not retorted, must be covered by a food safety management certificate. This requirement does not apply to dried berries.
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.
See our determination for ready-to-eat berries that are fresh or frozen to find out what food safety management certificates we will recognise.
Community Protection (CP) question
You will need to answer this CP question when lodging your full import declaration.
IFIS: Are the goods ready-to-eat berries that are either fresh, chilled, frozen or dried, and are not retorted?
Inspection and testing
We refer consignments of berries for analytical testing at the rate of 5%. During inspection we will also conduct a visual and label assessment.
Table 1 shows the tests that will be applied and permitted results.
| 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.
Food safety risks
Food Standards Australia New Zealand has given us advice that fresh and frozen, ready-to-eat berries present a potential high risk to public health for hepatitis A, and that dried, ready-to-eat berries present a potential medium risk to public health for hepatitis A.
To make sure there are food safety controls in place to manage this hazard during production and processing, from 9 November 2022 we will require food safety management certificates for imports of the higher risk, fresh, chilled or frozen berries.
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 |
If you have difficulty accessing this file, visit web accessibility for assistance.
Glossary
Ready-to-eat
Food is ready-to-eat if it is ordinarily consumed in the same state as that in which it is sold.
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) to reduce any pathogenic microorganisms potentially present in the food to safe levels.
Retorted
Goods (other than animal products) are retorted if they are heated in a hermetically sealed container for a time, and to a temperature, sufficient to make the contents commercially sterile.
Version history
| Date | Reference number | Amendment details |
|---|---|---|
| 01/12/2021 | POM 12/2021 | Updated following revised risk advice from FSANZ |
| 10/11/2020 | POM 11/2020 | First version of the webpage published on website |