Health Certificate For Fish Export
The Health Certificate shall be issued only for fishery products processed in establishments/ factory vessels approved and monitored by the EIA.
The processor/exporter shall request for health certificate from the EIA concerned/ Sub-0ffice in the prescribed application form furnishing all necessary information along with:
Fees of Rs.10/- per Certificate
The pink copy of the certificate for export (validity for which is 15 days from the date of issue) relating to the consignment issued by the approved processor
The local office /sub-office of the EIA shall issue health certificate to the processor/exporter after satisfying itself that the fishery products are processed in approved establishments factory vessels having valid approval number and after satisfying the relevant requirements such as testing of every control unit (Production Code) by the unit of organoleptic and bacteriological factors and maintenance of test records
Health certificate meant for exports to EU shall be prepared in triplicate, the original for the exporter, forwarding to the importer, the pink copy for EIA Head Office and blue copy for the record of the concerned issuing office.
Each health certificate shall bear the name, capacity and signature of the representative of EIC and official stamp of EIC in a color different from that of other endorsements.
While issuing health certificate, the issuing officer must ensure that the color of the signature is different from the color of the printing of certificate. Since the certificate is printed in black. The signature must not be in black color. The signature shall be in green or red color on the original of the certificate. The copies of the certificate shall have the carbon impression of the signature.
Language Combination Countries to which it can be used
English/Italian/French U.K, France, Italy, Luxembourg, Belgium, Ireland.
English/Swedish/Danish/ Finnish U.K, Sweden, Denmark, Finland
English/German/Dutch U.K, Germany, Netherlands, Austria
English/Spanish/Greek Portuguese U.K, Spain, Greece, Portugal
Temperature required during storage and transport: For frozen fishery products, write -18* C or below For chilled fresh fish, 0* C to 4* C
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