The following loads are excluded from these procedures:
Consignments of spices, condiments, food additives and similar products with a gross weight < or = 3 kg;
Consignments of other foods of non-animal origin with a gross weight < or = 30 kg which are:
In passengers' personal luggage and are intended for their consumption or personal use;
Non-commercial, sent to natural persons who are not intended to be placed on the market;
Sent as commercial samples, laboratory samples or exhibition items, which are not intended to be placed on the market;
Destined for scientific purposes.
Consignments of food supplements:
Imported by an individual for his own consumption only, without any commercial intent, whose purchase value does not exceed EUR 200;
Imported for commercial prospecting or laboratory purposes.
1. Create na account: EU-login
The EU Login is the European Commission's authentication service that allows users to access a range of web services, including TRACES-NT.
i. Go to the page https://webgate.ec.europa.eu/cas/login. ii. Click the field “create an account”. iii. Enter all the requested data (A valid email is required). iv. In the received e-mail message click on the link and follow the instructions. v. Choose a password for your account. (Minimum of 10 characters with upper + lower case + numbers + special characters) vi: Account created and access granted.
- Operators must complete a distinctive CHED-D for each consignment subject to increased controls or emergency measures.
- In the transfer processes it is necessary to fill 2 CHED-D
4. Presenting Goods for Official Control
The imported goods must be presented for checking at the Border Control Posts (BCP). There they are subject to a 100% documentary check (with presentation of the original documents) and variable percentages of identity and physical checks, including taking samples for laboratory analysis. These checks are carried out by official DRAP/RA inspectors.
In addition to this procedure, specific requirements may need to be met in the context of the procedure: