Preparation

If someone tried cooking without any sort of preparation, the end result would probably not be what was to be expected. Check out the BLOG titled SOP.

https://customsandcooking.blogspot.com/2021/04/sop.html

Even though, I am currently on vacation, it is so important to prepare about what is coming within the world of Customs.

Canada Border Services Agency (CBSA) Customs Notices CN21-19 through to CN21-23 are all discussing the upcoming HS code changes for 2022.

CN21-20: https://www.cbsa-asfc.gc.ca/publications/cn-ad/cn21-20-eng.html

Why are there so many notifications?

This is probably one of the largest HS updates that the World Customs Organization (WCO) has undertaken. The WCO initiates updates to the HS/HTS tariff nomenclature usually once every five years. The 2027 updates are already in the initial stages of discussion and analysis.

Each member jurisdiction (with Canada amongst the members) undertakes to update their tariff nomenclature with the guidance of the WCO updates. Without preparing for these updates, importers will have compliance issues arising quickly.

Another item to prepare for is the CBSA Assessment and Revenue Management project (CARM). Phase 2 is scheduled to go live in the spring of 2022. This project is a game changer for companies who import into Canada (whether they are a resident importer or a non-resident importer). Without proper registration as well as posting necessary security, shipments will not be allowed clearance into Canada.

All to say that if companies are not preparing for these major changes, their supply chain will be gravely affected and their compliance practices will need to take reactive measures instead of being proactive with these changes now.

I have been doing quite a bit of cooking recently. The picture says it all...
- Shanghai noodles
- Star anise braised beef (Thank you Marie-Claude Jacob for the recipe)
- Pineapple chicken
- Lemon pineapple chicken
- Rice
- Vegetable fried rice
- Chicken "a la Mikey"
All of these dishes were prepared on a Sunday afternoon. However, on Saturday night and Sunday morning, I spent hours preparing all the ingredients, understanding the recipes and ensuring that the timelines that I was providing myself to make these dishes made it possible for me to complete.

Without preparation, no best practices are being used and compliance is being ignored.
To ensure that the dish will taste good (or hopefully great) preparation is required.
To ensure that compliance remains top of mind and a proactive best practice requires preparation well in advance of programs being initiated and shipments reaching their destination for Customs clearance.

HAPPY HOLIDAYS TO ALL!!!
Location: Montreal, QC, Canada

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