豬肉進(jìn)口報(bào)關(guān)注意事項(xiàng)

一：冷藏肉類分2種，
一種叫冷凍肉，就是在屠宰后進(jìn)零下18°的冷藏室，冰封住，保質(zhì)期在2年左右。
一種叫冷鮮肉，一般在屠宰排酸充氮?dú)夂筮M(jìn)0°左右的保鮮室，保鮮，保質(zhì)期在5天左右。

二：
1、國(guó)外供應(yīng)商需要在華注冊(cè)備案、進(jìn)口商在進(jìn)口前需要要到國(guó)外注冊(cè)備案號(hào)，方便我司查詢確認(rèn)國(guó)外供應(yīng)商是否有出口到中國(guó)的資質(zhì)。
2、國(guó)內(nèi)進(jìn)口商需要有進(jìn)口口岸的存儲(chǔ)冷庫(kù)協(xié)議及食品流通許可證，在進(jìn)口前需要提前辦理進(jìn)境動(dòng)植物檢驗(yàn)檢疫許可證（也可用我司資質(zhì)代理進(jìn)口）

  1： There are two kinds of frozen meat,

One is called frozen meat. After slaughtering, it is put into a cold room with a temperature of minus 18 ° and frozen. The shelf life is about 2 years.
A kind of cold fresh meat is usually put into the fresh-keeping room of 0 ° after the acid and nitrogen are discharged from the slaughterhouse. The fresh-keeping period is about 5 days.
Two:

1. Foreign suppliers need to register in China, and importers need to register in foreign countries before importing, so that our company can inquire and confirm whether foreign suppliers have the qualification to export to China.
2. Domestic importers need to have the cold storage agreement at the import port and the food circulation license, and need to apply for the entry animal and plant inspection and Quarantine License in advance before import (we can also import with our qualification)

李國(guó)杰（經(jīng)理）  專注于進(jìn)口的物流師

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