Importing salted omasum into Hong Kong: the importer’s checklist
Hong Kong regulates salted beef omasum as meat. The Imported Game, Meat, Poultry and Eggs Regulations (Cap. 132AK) define meat as the carcass, flesh or other edible part, including edible viscera and offal, of an animal from which beef, mutton, pork, veal or lamb is derived, so a container of bible tripe is handled like beef. Before the first container lands, the importer needs a food importer registration, a health certificate the Centre for Food Safety (CFS) will accept, a written answer on whether an import licence applies, and a plan for arrival at Kwai Chung. This checklist sets out each step, the law behind it, and what the exporter has to supply.
The five requirements at a glance
| Requirement | Legal basis | Who | When |
|---|---|---|---|
| Food importer registration | Food Safety Ordinance (Cap. 612), sections 4 and 5 | Importer | Before the first import |
| Health certificate from a recognised issuing entity, or prior written permission | Cap. 132AK, regulation 4 | Exporter issues, importer presents | Travels with the shipment |
| Import licence, if the consignment counts as chilled or frozen meat | Import and Export Ordinance (Cap. 60) | Importer | Before arrival, one per shipment |
| Import declaration | Import and Export Ordinance (Cap. 60) | Importer | Within 14 days after import |
| Import record | Cap. 612 record-keeping | Importer | At or before import, kept 24 months |
Step 1: Register as a food importer
Anyone who carries on a business of bringing food into Hong Kong must register with the Director of Food and Environmental Hygiene under sections 4 and 5 of the Food Safety Ordinance (Cap. 612). The CFS lists the fee as HK$195 for three years, with renewal at HK$180. Applications go through the Food Trader Portal, by post, by fax or in person. Holders of certain food permits and licences issued by the Department are exempt. Carrying on an import business without registration can lead to a level 5 fine and six months’ imprisonment (CFS registration scheme).
Step 2: Settle the health certificate route before you sign
Regulation 4 of Cap. 132AK requires meat to be imported with a health certificate issued by an issuing entity recognised by the Director, or with prior written permission from the Food and Environmental Hygiene Department. The CFS then checks the certificate against the Food Import Protocol for the place of origin, including the production activity of the establishment named on it. Importing without a certificate or permission carries a maximum fine of HK$50,000 and six months’ imprisonment.
For a source it has not assessed, the Department asks the exporting authority for its animal disease situation, its hygiene legislation, the location and activities of the production establishment, its ante-mortem and post-mortem inspection procedures, a sample certificate and the official name of the issuing entity (CFS import guide). The CFS publishes a Food Import Protocol enquiry on its Food Trader Portal. Check the current entry for Bangladesh yourself, or call the Food Import and Export Section on 2867 5577.
On our side, every container ships with a veterinary health certificate issued by the Department of Livestock Services, Bangladesh. Ubaid Imperial omasum consignments have cleared import in Hong Kong, and documentation from previous shipments is shared with qualified buyers on enquiry. Tell us your company name at the enquiry stage and we confirm in writing which certificate we can issue for your consignment before either side signs.
You may also see the AFCD import permit (Form AF303) mentioned for animal products. That permit is issued under the Rabies Regulation (Cap. 421), where “animal products” means parts or derivatives of a dog, a cat or an animal infected with rabies, as set out on the AFCD import permit page. Salted beef omasum imported as food is not in that definition; the health certificate route above is the one that applies. If you want written confirmation, the AFCD enquiry line is 1823.
Write the product the same way on every document. The purchase order, commercial invoice and health certificate should all read salted beef omasum (bible tripe), HS 0504.00.00. 毛肚 means omasum to some buyers and rumen to others, so do not use it alone. If your permit or customer names a species, say so at enquiry: our omasum is about 92% cattle and 8% buffalo, packed together in the same lot. See which name means which stomach.
Step 3: Get a written answer on the import licence
Under the Import and Export Ordinance (Cap. 60), importing frozen or chilled meat needs an import licence, and the meat covered expressly includes the offal of any animal from which beef, mutton, pork, veal or lamb is derived. The licence is free, is normally valid for one shipment and six weeks from issue, and needs a valid health certificate or the Director’s approval. Applications go through the Food Trader Portal or on form FEHB 284 (CFS licence guide). Importing without a required licence carries a maximum fine of HK$500,000 and two years’ imprisonment.
Salted omasum is salt-cured rather than chilled or frozen meat in the ordinary sense, but it travels in a reefer at 0 to +4 °C. The published CFS guidance does not say how a salt-cured, refrigerated product is classified. Ask the Food Import and Export Section before the first shipment, give them the product description and the carriage temperature, and keep their reply on file with the contract.
Step 4: Arrival by sea at Kwai Chung
Food arriving by sea is cleared through the Kwai Chung Customhouse. The CFS may direct the consignment to a food inspection checkpoint, or to a licensed cold store or registered cold storage, for inspection or sampling. Keep the reefer running until release and have the original health certificate ready. Cold stores licensed by the Department are automatically registered as cold storage for imported meat.
Each container leaves Bangladesh with a commercial invoice, a packing list by carton with lot numbers, the bill of lading, a certificate of origin, the veterinary health certificate, a salt-treatment declaration and the EXP form. Transit to Hong Kong takes 18 to 25 days. The full list is on our Hong Kong supplier page.
Step 5: Declare the import and keep the record
Lodge an import declaration with the Customs and Excise Department within 14 days after importation. Declarations are made electronically through the service providers appointed by the Government, and late lodgement attracts a penalty (Customs import and export declaration).
Cap. 612 also requires an import record made at or before the time of import: the date of acquisition, the seller’s name and contact details, the place the food was imported from, the total quantity and a description. Food with a shelf life of more than three months must have its record kept for 24 months after acquisition. Our salted omasum has a 12-month shelf life, so the 24-month rule applies. Failing to keep records carries a maximum fine of HK$10,000 and three months’ imprisonment (CFS record-keeping).
What slows a first container down
- A product name on the health certificate that does not match the invoice, for example tripe, 毛肚 or a grade code in place of omasum.
- An importer registration applied for after the goods have sailed.
- No written answer from the CFS on the import licence question.
- A species named on the permit or order that differs from the lot.
Questions importers ask
Is salted omasum treated as meat in Hong Kong?
Plan on it. Cap. 132AK defines meat to include the edible viscera and offal of cattle, and Ubaid Imperial omasum consignments have cleared import in Hong Kong. Only the Centre for Food Safety can rule on a specific consignment.
What health certificate does Hong Kong need for salted omasum?
A health certificate issued by an issuing entity recognised by the Director of Food and Environmental Hygiene, checked against the Food Import Protocol for the place of origin, or prior written permission from the Department. We supply a veterinary health certificate from the Department of Livestock Services, Bangladesh, and confirm in writing before contract which certificate we can issue for your consignment.
Do I need an import licence for salted omasum?
Frozen and chilled meat, including offal, needs an import licence under Cap. 60, one per shipment. Salted omasum is salt-cured but carried at 0 to +4 °C, so ask the CFS Food Import and Export Section (2867 5577) how your consignment is classified before the first shipment.
Where does a sea shipment of salted omasum clear in Hong Kong?
At the Kwai Chung Customhouse. The CFS may direct it to a food inspection checkpoint or a licensed cold store for inspection or sampling before release.
How long must a Hong Kong importer keep import records?
For food with a shelf life over three months, 24 months after acquisition. Our salted omasum has a 12-month shelf life, so the 24-month period applies.
Can Ubaid Imperial ship salted omasum to Hong Kong?
Yes. The minimum order is 14 MT, lead time is about one month from order confirmation, and transit is 18 to 25 days. Send variant, grade, volume and destination port through the quote form or WhatsApp.
This guide summarises requirements published by the Centre for Food Safety and the Customs and Excise Department as of September 2026. It is not legal advice, and import conditions change, so confirm with the CFS before you contract. For the product itself, see the salted omasum specification, the HS code guide and how we prevent spoilage in transit. When you are ready, request a quote.
