Waytron has a long-term and stable relationship with many carriers. With our strong strength, professional team, scientific system and sound network, Waytron can provide our customers with one-stop global logistics services, which are now can be involved in many countries such as USA, Canada, Europe, Australia and southeast Asia, and so on. Waytron can handle FCL, LCL, and special shipments, also providing reliable SOC service and competitive rates for TP trades, especially to USA and Canada inland locations, such as Dallas, El Paso, Portland, Houston, Calgary and Winnipeg.
Waytron Overseas Department is in charge of working with the overseas agents, including D/O, Customs Clearance, Door Delivery and Transshipment to ensure the high-quality services.
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In global food trade, ocean shipping, as one of the main transportation modes, facilitates the cross - border circulation of a vast amount of food. Food inspection and supervision in ocean shipping refer to a series of activities carried out by relevant regulatory authorities. These activities involve inspecting, testing, and managing food imported and exported by sea, in accordance with national laws and regulations, food safety standards, and international practices. The objectives are to ensure that food meets safety, hygiene, and nutrition standards, prevent unqualified food from entering the market, protect consumers' health, maintain the fairness and order of food trade, and promote the healthy development of the food industry.
Pre-packaged Food: This category includes various packaged snacks (such as potato chips, biscuits), beverages (such as bottled juices, carbonated drinks), canned foods, seasonings, etc.
Bulk Food: Examples are grains and oilseeds like rice, flour, and edible oil, as well as bulk nuts and dried goods.
Fresh and Live Food: This encompasses fresh meats, aquatic products (such as live fish, fresh shrimp), fruits, and vegetables, which are perishable.
Special Food: This includes infant formula, health foods, formula foods for special medical purposes, and other foods with specific regulatory requirements.
Microbiological Testing: Test microbiological indicators in food, such as total colony count, coliform group, and pathogenic bacteria (such as Salmonella, Staphylococcus aureus), to prevent foodborne diseases caused by microbial contamination.
Pesticide and Veterinary Drug Residue Testing: Detect pesticide residues (such as organophosphorus pesticides, pyrethroid pesticides) in fruits and vegetables, and veterinary drug residues (such as antibiotics, hormones) in meats and aquatic products, ensuring compliance with national maximum residue limits.
Heavy Metal and Harmful Substance Testing: Determine the content of heavy metals like lead, mercury, cadmium, and arsenic in food, as well as harmful substances such as aflatoxins and nitrites, to avoid health hazards caused by excessive levels.
Quality Index Testing: Examine sensory indicators of food, including color, smell, taste, and texture, as well as physical and chemical indicators such as moisture content, acid value, and peroxide value, to determine whether the food is spoiled or meets quality standards.
Nutritional Component Testing: Analyze nutritional components in food, such as proteins, fats, carbohydrates, vitamins, and minerals, to ensure that the information on the nutrition label is consistent with the actual content and protect consumers' right to know.
Label Review: Check whether food labels clearly display information such as product name, ingredient list, net content, production date, shelf life, storage conditions, producer's name and address, and production license number. For imported food, verify the presence of Chinese labels that comply with China's national food safety standards.
Packaging Inspection: Inspect whether food packaging is intact, with good sealing, moisture - proof, and light - proof properties to prevent food contamination or spoilage during transportation. Also, ensure that packaging materials meet food safety requirements to avoid the migration of harmful substances into the food.
Qualification Review: Examine the production licenses and hygiene licenses of food production enterprises. For imported food, check whether overseas manufacturers are registered in China and verify the qualifications of importers, ensuring the legal origin of the food.
Traceability Information Inspection: Verify the traceability information of food, including raw material sources, production and processing processes, and transportation and storage records, to ensure the transparency and traceability of the food supply chain, facilitating timely recall and handling in case of problems.
Inspection Declaration: Food import and export enterprises submit an inspection application to the inspection and quarantine authorities or customs before the goods arrive at the port or depart. Along with the application, they provide relevant documents such as trade contracts, invoices, packing lists, certificates of origin, product conformity certificates, and the registration numbers of overseas manufacturers for imported food.
On-site Inspection: Inspection and supervision personnel visit ports, docks, warehouses, etc., to check the packaging, labeling, and stacking of food. They conduct sensory inspections on the goods, draw samples for laboratory testing, and also inspect the hygiene conditions of transportation vehicles. For example, they check whether the temperature of refrigerated trucks meets the requirements and whether containers are clean and free from contamination.
Laboratory Testing: The sampled food is sent to professional laboratories, where various indicators are tested according to relevant standards and methods, and test reports are issued.
Result Evaluation and Disposal: Based on on - site inspection and laboratory test results, a judgment is made on whether the food is qualified. Qualified food is released for market circulation, while unqualified food is subject to measures such as return, destruction, or harmless treatment, and the relevant enterprises are punished in accordance with the law.
| Food Type | Key Food Safety Testing Items | Key Points of Quality and Nutrition Testing | Special Requirements for Labels and Packaging |
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| Pre-packaged Food | Microbiological indicators, food additive content, heavy metal content | Accuracy of the nutrition facts panel, sensory quality, quality stability within the shelf life | Complete and accurate label information, compliant with standards like GB 7718; good packaging sealing without damage |
| Bulk Food | Microbial contamination, mycotoxins, pesticide and veterinary drug residues | Moisture content, impurity content, normal color, smell, and taste | Information such as food name, production date, shelf life, producer's name, and contact information should be clearly marked on the container or packaging |
| Fresh and Live Food | Pathogenic bacteria, parasites, drug residues, spoilage microorganisms | Freshness indicators (such as total volatile basic nitrogen, pH value), sensory quality | Use appropriate preservation packaging, such as refrigerated or frozen packaging; ensure temperature control during transportation meets requirements |
| Special Food | Content of specific functional components, prohibited additives, microbiological indicators | Nutritional components meet product claim requirements, stability indicators | Labels should indicate suitable and unsuitable populations, health functions, and other special information; packaging should have good protective performance |
