With the exchange of global food cultures, traditional pickled vegetables, especially sauerkraut, have become popular commodities in international markets. However, exporting sauerkraut is not without barriers—it involves a series of complex processes and regulations. This guide aims to provide detailed customs clearance procedures and precautions for export enterprises.

Exporting pickled vegetables, such as sauerkraut, requires enterprises to comply with strict regulatory systems to ensure food safety and quality. The following steps detail the implementation of the registration system:

(I) Registration application procedure

Multi-certificate integration reform:Under the Multi-certificate Integration policy, enterprises can simultaneously select customs declaration unit registration when completing business registration with market supervision authorities, filling in necessary registration information. This simplifies processes, improves efficiency, and reduces administrative burdens. After registration, enterprises no longer need to submit separate registration applications to customs.
Online application:For enterprises already registered with market supervision authorities, customs registration can be applied for through Chinas International Trade Single Window or Internet + Customs platform. This step makes the registration process more convenient, allowing completion online and improving transparency and traceability.
Review and issuance:After submitting the registration application, the local customs will review the materials. Enterprises must provide complete application documents, including production licenses, product quality reports, and enterprise qualification certificates. Upon approval, customs will issue the Export Food Production Enterprise Registration Certificate, officially granting export qualification.

(II) Registration application requirements

Food safety and hygiene control system:Enterprises must establish and effectively implement a food safety and hygiene control system to ensure safety and hygiene throughout production, processing, and storage. This includes appropriate cleaning and disinfection measures, as well as preventing food contamination.
Compliance with laws, regulations, and standards:Pickled vegetables produced by enterprises must comply with Chinas relevant laws and regulations, as well as export food production enterprise safety and hygiene requirements. If importing countries have special requirements or international agreements with China, enterprises must ensure their products meet these standards.
Traceability and record-keeping system:Enterprises should establish systems for supplier evaluation, incoming inspection, production records, factory inspections, and export food traceability and non-conforming product disposal. These records not only improve product quality but also enable quick problem identification and corrective actions, serving as key to food safety.

Supervision and inspection methods: Including document review, on-site inspections, etc.
Rectification and emergency measures: For issues identified during inspections, enterprises must immediately rectify them to ensure food safety.

Supervision application:
Exporters or agents must submit a pre-declaration supervision application to customs before exporting pickled vegetables. This step is crucial as it involves preliminary review of product safety and compliance. At this stage, companies should prepare and submit detailed product information, production process descriptions, implemented food safety measures, supplier details, and other relevant documents. This helps customs understand product characteristics and production background, providing reference for subsequent on-site inspections.

On-site Inspection and Supervision Sampling:
Once the pre-declaration supervision application is accepted, the origin customs will conduct on-site inspections and supervision sampling of the pickled vegetables for export according to regulations. This stage is a critical part of export supervision, aiming to ensure all indicators during production, processing, and storage meet export standards and food safety requirements. On-site inspections may include comprehensive assessments of production environment hygiene, employee health conditions, raw material quality, and sources. Supervision sampling focuses on testing safety indicators such as microbial levels, heavy metal content, and pesticide residues.

Export Certificate Application and Printing:
For pickled vegetables that pass customs on-site inspections and supervision sampling, exporters or agents can apply for certificates through the Certificate Application module in Chinas International Trade Single Window or Internet + Customs system. Depending on needs, they can choose between self-service printing or on-site collection to obtain export certificates. This certificate is a mandatory document for formal export, indicating the product has passed all customs inspections and meets food safety standards of both exporting and importing countries.

Handling of Non-compliant Products:
If exported pickled vegetables fail to meet requirements during customs on-site inspections and supervision sampling, customs will notify the exporter or agent in writing. For non-compliant products, exporters are responsible for necessary technical treatment or rectification to meet export standards. Only after retesting and verification can these products be approved for export. However, pickled vegetables that cannot meet standards through technical treatment or remain non-compliant after treatment are prohibited from export to ensure food safety and consumer health.

Enterprise Declaration: File customs declarations through the Single Window as required by regulations.
Port Inspection: Exported pickled vegetables must undergo inspection by port customs.

The export of pickled vegetables like sauerkraut can open international markets, enhance brand reputation, and promote global exchange of traditional foods. However, companies must strictly comply with relevant laws, regulations, and standards to ensure food safety and hygiene for smooth export processes. By following the steps and strategies in this guide, companies can better prepare for and address various challenges in export.