Information for ruling 600014960
This section is Advance Tariff Ruling
- Start date
- 03 Feb 2026
- Expiry date
- 02 Feb 2029
- Commodity code
- 1902201099 (opens in new tab)
- Description
- Prawn dim sum 3pcs Prawn Gyoza • 3pcs Prawn and Fish Hakau • 3pcs Prawn and Fish Shaomai Packaging: cardboard box (195g), outer packaging a carton of 24 boxes
- Keywords
-
- MIXTURES OF VEGETABLES
- FILLED
- FROZEN
- PRAWNS
- STEAMED
- FISH
- PASTA
- DUMPLINGS
- Justification
- Classification has been determined in accordance with the following: - For the purposes of determining the commodity codes within which goods most appropriately fall, reg 3(1) of The Customs Tariff (Establishment) (EU Exit) Regulations 2020 sets out that the rules of interpretation contained in the following have effect - a. Part Two (Goods Classification Table Rules of Interpretation) of the Tariff of the United Kingdom (Reg 3(1)(a)); and b. Notes to a section or chapter of the goods Classification Table (Reg 3(1)(b)). GIR 1 has been used to classify this product by the terms of heading 1902 - Pasta, whether or not cooked or stuffed (with meat or other substances) or otherwise prepared, such as spaghetti, macaroni, noodles, lasagne, gnocchi, ravioli, cannelloni; couscous, whether or not prepared GIR 5B has been used to identify the type of packaging: cardboard box (195g) GIR 6 has been used to classify the goods to subheading level 190220 - Stuffed pasta, whether or not cooked or otherwise prepared 8 -digit code 19022010 – Containing more than 20% by weight of fish, crustaceans, molluscs or other aquatic invertebrates 10 -digit code 1902201099 – Other than containing rice; Other than hargow made of prawn, wheat starch, tapioca, water, scallion, ginger, sugar, and salt; shaomai made of prawn predominantly, chicken, corn starch, vegetable oil, black pepper, sesame oil, and water; fried prawn wonton made of prawn, salt, oil, sugar, ginger, pepper, egg, vinegar, and soy sauce Also classified in accordance with: Chapter 19 note 1 Harmonised System Explanatory Notes to heading 1902 WCO Opinions to heading 1902.20