G/TBT/N/PER/ 88 
 
5 September  2016 
(16-4694) Page: 1/4 
Committee on Technical Barriers to Trade  Original:  Spanish  
 
NOTIFICATION  
The following notification is being circulated in accordance with Article 10.6.  
 
1. Notifying Member:  PERU  
If applicable, name of local government involved (Articles 3.2 and 7.2):     
2. Agency responsible:  Ministerio de Salud  (Ministry of Hea lth) 
Name and address (including telephone and fax numbers and email and website 
addresses, if available) of  agency or authority designated to handle comments 
regarding the notification shall be indicated if different from above:  Ministerio de 
Comercio Ext erior y Turismo , MINCETUR (Ministry of Foreign Trade and Tourism)  
3. Notified under Article 2.9.2 [X], 2.10.1 [  ], 5.6.2 [  ], 5.7.1 [  ], other:    
4. Products covered (HS or CCCN where applicable, otherwise national tariff 
heading. ICS numbers may be prov ided in addition, where applicable):  The goods 
listed below include  only processed foods falling within the competence of the Ministry of 
Health (foods subject to heat treatment , smoking , industrial  drying , roasting  or 
dehydrating ; dry mixtures for infusio ns and condiment s; and foods that are blanched , 
pickled  or in brine , inter alia ). In the case of f lours and meals , only fortified flour  is 
included . Fishery and aquaculture products are not included given that they  come within 
the competence of another  sector.    
HS tariff subheadings:  
 02.09: Pig fat, free of lean meat, and poultry fat, not rendered or otherwise 
extracted, fresh, chilled, frozen, salted, in brine, dried or smoked ; 
 02.10: Meat and edible meat offal, salted, in brine, dried or smoked; edible flours and 
meals of meat or meat offal ; 
 04.01: Milk and cream, not concentrated nor containing added sugar or other 
sweetening matter ; 
 04.02: Milk and cream, concentrated or containing added sugar or other sweetening 
matter ; 
 04.03: Buttermilk, curdled milk  and cream, yogurt, kephir and other fermented or 
acidified milk and cream, whether or not concentrated or containing added sugar or 
other sweetening matter or flavoured or containing added fruit, nuts or cocoa ; 
 04.04: Whey, whether or not concentrated or containing added sugar or other 
sweetening matter; products consisting of natural milk constituents, whether or not 
containing added sugar or other sweetening matter, not elsewhere specified or 
included ; 
 04.05: Butter and other fats and oils derived from m ilk; dairy spreads ; 
 04.06: Cheese and curd ; 
 04.07: Birds' eggs, in shell, fresh, preserved or cooked ; 
 04.08: Birds' eggs, not in shell, and egg yolks, fresh, dried, cooked by steaming or by 
boiling in water, moulded, frozen or otherwise preserved, whether or not containing 
added sugar or other sweetening matter ; 
 04.09: Natural honey  (pasteurized ); 
 04.10: Edible products of animal origin, not elsewhere specified or included ; 
 05.04: Guts, bladders and stomachs of animals (other than fish), whole and pieces G/TBT/N/PER/ 88 
 
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  thereof, fresh, chilled, frozen, salted, in brine, dried or smoked ; 
 07.10: Vegetables (uncooked or cooked by steaming or boiling in water), frozen ; 
 07.14: Manioc, arrowroot, salep, Jerusalem artichokes, sweet potatoes and similar 
roots and tubers with high s tarch or inulin content, fresh, chilled, frozen or dried, 
whether or not sliced or in the form of pellets; sago pith ; 
 08.01: Coconuts, Brazil nuts and cashew nuts, fresh or dried, whether or not shelled 
or peeled ; 
 08.02: Other nuts, fresh or dried, whether  or not shelled or peeled ; 
 08.03: Bananas, including plantains, fresh or dried ; 
 08.04: Dates, figs, pineapples, avocados, guavas, mangoes and mangosteens, fresh 
or dried ; 
 08.05: Citrus fruit, fresh or dried ; 
 08.06: Grapes, fresh or dried ;  
 08.11: Fruit and  nuts, uncooked or cooked by steaming or boiling in water, frozen, 
whether or not containing added sugar or other sweetening matter ; 
 08.13: Fruit, dried, other than that of headings 08.01 to 08.06; mixtures of nuts or 
dried fruits of this Chapter ; 
 09.01: Coffee, whether or not roasted or decaffeinated; coffee husks and skins; 
coffee substitutes containing coffee in any proportion ; 
 09.02: Tea, whether or not flavoured ; 
 09.03: Maté; 
 12.08: Flours and meals of oil seeds or oleaginous fruits, other than those o f 
mustard ; 
 13.02: Vegetable saps and extracts; pectic substances, pectinates and pectates; 
agar-agar and other mucilages and thickeners, whether or not modified, derived from 
vegetable products ; 
 15.03: Lard stearin, lard oil, oleostearin, oleo -oil and tall ow oil, not emulsified or 
mixed or otherwise prepared ; 
 15.07: Soya-bean oil and its fractions, whether or not refined, but not chemically 
modified ; 
 15.08: Ground -nut oil and its fractions, whether or not refined, but not chemically 
modified ; 
 15.09: Olive o il and its fractions, whether or not refined, but not chemically modified ; 
 15.10: Other oils and their fractions, obtained solely from olives, whether or not 
refined, but not chemically modified, including blends of these oils or fractions with 
oils or fra ctions of heading 15 .09; 
 15.11: Palm oil and its fractions, whether or not refined, but not chemically modified ; 
 15.12: Sunflower -seed, safflower or cotton -seed oil and fractions thereof, whether or 
not refined, but not chemically modified ; 
 15.13: Coconut (copra), palm kernel or babassu oil and fractions thereof, whether or 
not refined, but not chemically modified ; 
 15.14: Rape, colza or mustard oil and fractions thereof, whether or not refined, but 
not chemically modified ; 
 15.15: Other fixed vegetable fats and oils (including jojoba oil) and their fractions, 
whether or not refined, but not chemically modified ; 
 15.16: Animal or vegetable fats and oils and their fractions, partly or wholly 
hydrogenated, inter -esterified, re -esterified or elaidinised, whether o r not refined, but 
not further prepared ; 
 15.17: Margarine; edible mixtures or preparations of animal or vegetable fats or oils 
or of fractions of different fats or oils of this Chapter, other than edible fats or oils or 
their fractions of heading 15 .16; 
 16.01: Sausages and similar products, of meat, meat offal or blood; food 
preparations based on these products ; 
 16.02: Other prepared or preserved meat, meat offal or blood ; G/TBT/N/PER/ 88 
 
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   16.03: Extracts and juices of meat, fish or crustaceans, molluscs or other aquatic 
invertebrates ; 
 17.01: Cane or beet sugar and chemically pure sucrose, in solid form ;  
 17.02: Other sugars, including chemically pure lactose, maltose, glucose and 
fructose, in solid form; sugar syrups not containing added flavouring or colouring 
matter; arti ficial honey, whether or not mixed with natural honey; caramel ; 
 17.03: Molasses resulting from the extraction or refining of sugar ; 
 17.04: Sugar confectionery (including white chocolate), not containing cocoa ; 
 18.03: Cocoa paste, whether or not defatted ; 
 18.04: Cocoa butter, fat and oil ;  
 18.05: Cocoa powder, not containing added sugar or other sweetening matter ; 
 18.06: Chocolate and other food preparations containing cocoa ;  
 19.01: Malt extract; food preparations of flour, groats, meal, starch or malt extr act, 
not containing cocoa or containing less than 40 % by weight of cocoa calculated on a 
totally defatted basis, not elsewhere specified or included; food preparations of goods 
of headings 04.01 to 04.04, not containing cocoa or containing less than 5 % by 
weight of cocoa calculated on a totally defatted basis, not elsewhere specified or 
included ; 
 19.02: Pasta, whether or not cooked or stuffed (with meat or other substances) or 
otherwise prepared, such as spaghetti, macaroni, noodles, lasagne, gnocchi, ravio li, 
cannelloni; couscous, whether or not prepared ; 
 19.03: Tapioca and substitutes therefor prepared from starch, in the form of flakes, 
grains, pearls, siftings or in similar forms ; 
 19.04: Prepared foods obtained by the swelling or roasting of cereals or c ereal 
products (for example, corn flakes); cereals (other than maize (corn)) in grain form 
or in the form of flakes or other worked grains (except flour, groats and meal), pre -
cooked, or otherwise prepared, not elsewhere specified or included ; 
 19.05: Bread , pastry, cakes, biscuits and other bakers' wares, whether or not 
containing cocoa; communion wafers, empty cachets of a kind suitable for 
pharmaceutical use, sealing wafers, rice paper and similar products ; 
 20.01: Vegetables, fruit, nuts and other edible parts of plants, prepared or preserved 
by vinegar or acetic acid ; 
 20.02: Tomatoes prepared or preserved otherwise than by vinegar or acetic acid ; 
 20.03: Mushrooms and truffles, prepared or preserved otherwise than by vinegar or 
acetic acid ; 
 20.04: Other ve getables prepared or preserved otherwise than by vinegar or acetic 
acid, frozen, other than products of heading 20 .06; 
 20.05: Other vegetables prepared or preserved otherwise than by vinegar or acetic 
acid, not frozen, other than products of heading 20 .06; 
 20.06: Vegetables, fruit, nuts, fruit -peel and other parts of plants, preserved by 
sugar (drained, glacé or crystallised ); 
 20.07: Jams, fruit jellies, marmalades, fruit or nut purée and fruit or nut pastes, 
obtained by cooking, whether or not containing a dded sugar or other sweetening 
matter ; 
 20.08: Fruit, nuts and other edible parts of plants, otherwise prepared or preserved, 
whether or not containing added sugar or other sweetening matter or spirit, not 
elsewhere specified or included ; 
 20.09: Fruit juice s (including grape must) and vegetable juices, unfermented and not 
containing added spirit, whether or not containing added sugar or other sweetening 
matter ; 
 21.01: Extracts, essences and concentrates, of coffee, tea or maté and preparations 
with a basis o f these products or with a basis of coffee, tea or maté; roasted chicory 
and other roasted coffee substitutes, and extracts, essences and concentrates 
thereof ; 
 21.04: Soups and broths and preparations therefor; homogenized composite food G/TBT/N/PER/ 88 
 
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  preparations ; 
 21.05: Ice cream and other edible ice, whether or not containing cocoa ; 
 21.06: Food preparations not elsewhere specified or included ; 
 22.01: Waters, including natural or artificial mineral waters and aerated waters, not 
containing added sugar or other sweeteni ng matter nor flavoured; ice and snow ; 
 22.02: Waters, including mineral waters and aerated waters, containing added sugar 
or other sweetening matter or flavoured, and other non -alcoholic beverages, not 
including fruit or vegetable juices of heading 20.09 ; 
 22.03: Beer made from malt ; 
 22.04: Wine of fresh grapes, including fortified wines; grape must other than that of 
heading 20.09 ; 
 22.05: Vermouth and other wine of fresh grapes flavoured with plants or aromatic 
substances ; 
 22.06: Other fermented beverages ( for example, cider, perry, mead); mixtures of 
fermented beverages and mixtures of fermented beverages and non -alcoholic 
beverages, not elsewhere specified or included ; 
 22.08: Undenatured ethyl alcohol of an alcoholic str ength by volume of less than 
80% vol .; spirits, liqueurs and other spirituous beverages ; 
 22.09: Vinegar and substitutes for vinegar obtained from acetic acid ; 
 25.01: Salt (including table salt and denatured salt) and pure sodium chloride, 
whether or not in aqueous solution or containing adde d anti -caking or free -flowing 
agents; sea water . 
5. Title, number of pages and language(s) of the notified document:  Proyecto 
"Reglamento del Decreto Legislativo n° 1222 que optimiza los procedimientos 
administrativos y fortalece el control sanitario de a limentos industrializados y productos 
pesqueros y acuícolas"  (Draft Regulations implementing Legislative Decree No. 1222 on 
the optimization of administrative procedures and  strengthening of  sanitary control over 
processed foods and fishery and aquaculture  products ) (69 pages, in Spanish).   
6. Description of content:   
 6.1. Administrative procedures and  requirements  for sanitary certification (general 
principles of hygiene and  official technical validation  of the HACCP  Plan) in relation to  
the manufacture , bulk-breaking /packaging, storage and marketing of  processed foods  
for the domestic market and for export ;  
 6.3. Sanitary  requirements for  importa tion, established  according to risk category ; 
 6.4. Labelling requirements for pre -packaged foods . 
7. Objective  and rationale, including the nature of urgent problems where 
applicable:  Protection of human life and health ; application of general principles of 
hygiene and  implementation of sanitary  self-monitoring  systems in respect of  the food 
industry  and imported foods ; and  prevention of risk s to the population  from diseases 
borne by foods  consumed in national territory or by foods of Peruvian origin consumed in 
other countries .   
8. Relevant documents:  Recommended International Code of Practice of the Codex 
Alime ntarius Commission CAC/RCP 1 -1969: General Principles of Food Hygiene   
9. Proposed date of adoption: To be determined  
Proposed date of entry into force: Six months after publication in the Official Journal 
"El Peruano " 
10. Final date for comments:  -  
11. Texts available from:  National enquiry point [    ] or address, telephone and fax 
numbers and email and website addresses, if available, of other body:   
https://members. wto.org/crnattachments/2016/TBT/PER/16_3314_00_s.pdf