1.1 Import permit
Exporters should obtain an import permit to verify importing country requirements into the Cook Islands.
1.2 Establishment listing
There are no known listing requirements.
1.3 Production of eggs and egg products
Eggs intended for the market should be visibly clean prior to sorting, grading and packing and are expressed in ounces per dozen:
- small – 18oz;
- medium – 21 oz;
- large – 24 oz;
- extra-large – 27oz; or
- jumbo – 30 oz.
Production of shell eggs
Production of egg products
1.4 Labelling and packaging
All packaged eggs should be labelled with clear instructions to enable the next person in the food chain to handle, display, store and use the packaged eggs safely.
Each container or sub-container of eggs shall be marked with a name or names and physical address, telephone number, fax and email of the person or company by whom or for whom the eggs were graded and packed.
The ‘sell by date’ which must be one date must be marked on the egg container (Day/Month/Year).
Storage conditions must be clearly marked on the container.
One of the following sizes must be clearly marked on the container:
- medium; or small
Superlative descriptions or other amplifications of grade or size are not permitted on containers, for example Fancy, Select, Superior, Premium, Giant, and others.
The following are prohibited from appearing in labels
- health claims; or
- descriptive terms that relate to health such as “polyunsaturated”, “higher in iodine” etc. unless it is approved by the Cook Islands. Ministry of Health.
The size, grade, name and address markings are not required on containers or subcontainers:
- if sold at retail from a properly marked bulk display and packaged in the presence of the purchaser;
- if packed for shipment or in transit at the airport or wharf;
- if sold to household consumers without advertising by the producer on the premises where produced; or
- if being delivered to competent authority for grading
1.5 Use-by date and shelf life
Eggs will either have a shelf life of 30 days from laying at or under 7°C, or 5 days from laying at ambient temperature.
1.6 Documentation requirements for eggs and egg products
All unaccompanied consignments of fresh eggs must have a valid sanitary certificate (export certification EX46 EG) with the necessary additional declarations as specified in this standards -Importation and Clearance of Fresh Eggs into the Cook Islands.
1.7 Port-of-entry inspection and testing
If consignments are required to transit through New Zealand, products must meet their
All inspections of imported fresh eggs to conducted at an approved transitional facility or Biosecurity Holding Area.
Each individual unit within the sample shall be examined by a Biosecurity Officer, along with the package in which they were contained, for the presence of pests, seeds, signs or symptoms of disease, soil or any other non-conformity with this standard.
Testing of the consignment for regulated pests which are not visually detectable is not (generally) required for eggs.
A glossary is not required for this content