1finny
Well-known member
You’ve got 6 months to stock up……
from an article
The problem is if you are importing medium-risk goods like most meat, dairy and fish goods. For you, there is very little innovation at all. Every order of these goods that comes to the UK post 31 October this year will have to be accompanied by a physical export health certificate, signed at the point of dispatch by a qualified vet.
This has always been the problem area and six years of searching for a solution has come to not very much. To illustrate the issue – if I am a producer of buffalo mozzarella in northern Italy, or of chorizo in western Spain, as of 31 October I will for the first time (possibly ever) be asked to become an exporter, and I must:
from an article
The problem is if you are importing medium-risk goods like most meat, dairy and fish goods. For you, there is very little innovation at all. Every order of these goods that comes to the UK post 31 October this year will have to be accompanied by a physical export health certificate, signed at the point of dispatch by a qualified vet.
This has always been the problem area and six years of searching for a solution has come to not very much. To illustrate the issue – if I am a producer of buffalo mozzarella in northern Italy, or of chorizo in western Spain, as of 31 October I will for the first time (possibly ever) be asked to become an exporter, and I must:
- train myself up on the complex international and UK rules;
- find a local vet that is willing to certify my goods, at site (at a cost of 200 to 700 euros a time);
- find a specialist haulier, usually on a lorry carrying goods from other local food producers with the same compliance burdens;
- employ an agent to ensure the data entries onto the UK’s food import IT system, alongside customs declarations, at maybe 50 to 200 euros a time; and
- as of January 2024, pay a new border inspection charge of up to £43 irrespective of whether my consignment is physically inspected or not.
