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Export Requirements for Canada
CA-106 (Jan 15, 2009)
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Red Meat Export Requirements for Canada
Contents:
Eligible/Ineligible Products
Slaughter Requirements
Processing Requirements
Labeling Requirements*
Marking of Product (including "For Further Processing")
Documentation Requirements*
Handling/Storage Requirements
Inedible/Edible for Animal Food
Other Requirements
Plants Eligible to Export
Plants Not Eligible to Export
Eligible/Ineligible Products
- Eligible Product
- Beef and beef products derived from cattle of all ages. Effective immediately,
the restrictions on beef and beef products derived from cattle 30 months of age
and older have been removed. An AMS Export Verification (EV) program is no longer
required for export of beef and beef products to Canada. See Documentation
Requirements, Section A.9 for Certification requirements.
- Meat, meat products, and natural casings derived from ovine and caprine animals slaughtered in
the United States that are less than 12 months of age, and are produced under an
approved AMS EV program for Canada are eligible for export to Canada. See
Documentation requirements, Section A.10 and A.13 or certification requirements.
Additional information about the EV program and a list of EV approved
establishments can be obtained from the following website:
http://www.ams.usda.gov/lsg/arc/bev.htm.
If FSIS inspection personnel become aware of concerns that an AMS approved EV
establishment is not properly executing its EV program, AMS should be notified at
ARCBranch@usda.gov. Inspection personnel
should include their immediate supervisor on messages to AMS. The following
information should be included in the message:
- Establishment name, address, and establishment number
- Product type, product code, and quantity of product
- Date of production, lot number, and shift
- Date and nature of observation
- Name of country product is intended for export
- Export certificate number (if applicable)
- Any other information to verify claim
- Name of inspection official
- Meat and meat products derived from bison or buffalo. However, Canada
applies the same BSE requirements to these products as for beef and beef
products. Since U.S. BSE regulations do not apply to bison or buffalo, meat and
meat products derived from these species must be produced under an approved AMS
EV program. See Documentation Requirements, Section A.9 for certification
requirements.
Additional information about the EV program and a list of EV approved
establishments can be obtained from the following website:
http://www.ams.usda.gov/lsg/arc/bev.htm.
- Meat products containing meat derived from animals of the sub-family
Bovinae (cattle, buffalo, bison), and sheep and goats, originating in
Argentina, Australia, Brazil, Canada, Chile, New Zealand or Uruguay and that are
processed in U.S. establishments. See Documentation Requirements, Section A. 11
and A.12 for certification requirements.
- Federally inspected meat and meat products are eligible for export to Canada,
subject to restrictions on ruminant products (see above).
- Fresh/Frozen. Meat, including carcass and cuts, and other meat
by-products may be exported to Canada under certain conditions (see
Slaughter Requirements).
- Natural Casings.
- Natural pork casings originating in the United States and Canada are
eligible for export to Canada. The casings can
be processed in Canadian
approved processing plants in China.
- Natural ruminant casings derived from
animals slaughtered in the United States,
Argentina, Australia, Brazil, Canada, Chile,
New Zealand, and Uruguay are eligible for
export to Canada. The casings can be processed
in Canadian
approved processing plants in China.
- Products Intended for Pet Food or Pharmaceutical Products
- Product classified as edible in the United States and Canada must be certified
as other edible product. Product classified as inedible in the United States and
Canada will be certified by the Animal and Plant Health Inspection Service
(APHIS).
- Imported Meat and Poultry Product. Meat and poultry product imported from foreign
countries and further processed in the United States is eligible for export to Canada
subject to restrictions on ruminant products (see above).
- Mechanically Separated (Species)
- Dried Blood and Dried/Powdered Liver. These products are classified as a meat product
in Canada. Edible dried blood and dried/powdered liver must comply with the export
requirements of edible meat products.
- Bovine Fibrin and Thrombin. These products are classified as a meat product in Canada.
Edible fibrin and thrombin must comply with the export requirements of edible meat
products.
- Rabbit Meat and Rabbit Meat Products. USDA inspected establishments slaughtering
rabbits for export to Canada must be able to demonstrate that the chilling procedures
employed do not result in an increase in weight due to moisture retention.
- Ground meat may be exported from the United States to Canada. The type of ground meat,
i.e., regular, medium or lean, must be identified in the product description on the export
certificate (see Labeling Requirements).
- Freshly dressed carcass meat sprayed with approved pathogen reduction agents is
eligible for export to Canada, provided final approval for this procedure is granted by
the Canadian Food Inspection Agency and subject to restrictions on ruminant products (see
above).
- Meat and meat products derived from boars or cryptorchid pigs are eligible for export
to Canada. Fresh meat from these animals may require specific labeling. See the Labeling
Section (B.1.f.) for additional information.
- Ineligible Meat Product
- Meat and meat products derived from rabbits which have been in the States of Indiana
or Kentucky. Exceptions are provided for shelf stable, commercially sterile rabbit meat
products, packaged in hermetically sealed containers (cans or retortable pouches) and
shelf stable dried soup mix products, bouillon cubes, and meat extract manufactured from
rabbit meat. See Documentation Requirements, Section A.17, for certification
requirements.
- Sheep, goat, bison, and buffalo products are subject to restrictions (see section A.
Eligible Product).
- Veal and veal products derived from calves that received hormonal growth promotants
regardless of whether the calf is non-ruminating or ruminating. This becomes effective
on January 5, 2005. See
Export Notice 2004-5 for
additional information.
- The importation of the following meat products are prohibited:
- Meat products that contain spleens, lungs, udders, mucous membranes, or parotid
salivary glands.
- Product with freezer burns or areas of dehydration.
- Artificially colored product.
- Meat inspected or identified under the following:
- Identification Service.
- Certification Service.
- Food Inspection Service.
- Reindeer Inspection Service.
- Red Meat products that have been subjected to water hyperchlorinated above 20
ppm. Exceptions: edible fat: lard, and tallow, livers previously removed from
dressed carcasses that have been exposed to hyperchlorinated water and inedible
meat products.
Note: Equipment that contacts red meat may be sanitized with up to 200 ppm
chlorine if the surface is rinsed or is allowed to drain.
- Pork casings originating in the United States and processed in countries other
than China are ineligible for export to Canada (see A.5.b.)
- Any meat products containing meat or a meat by-product derived from a calf
(veal) of less than one (1) week old.
- Boneless ham products or whole muscle beef products containing injected ground
or emulsified trimmings.
- Non-amenable species that are not slaughtered and processed under federal meat
inspection. This includes game meat (i.e. venison) imported under the control of the
Food and Drug Administration (FDA).
- The use of partially defatted meats, such as beef and pork is not permitted in ground meat
being exported to Canada, because this product has been subjected to heat treatment during
preparation and is not considered fresh. It can however, be used in cooked product.
:
- Edible and inedible product certified for export to Canada cannot be stored in or shipped
from a non-FSIS inspected facility.
- Ground meat from core samples taken from boxes of trim for subsequent analysis is not
permitted entry to Canada.
- Irradiated meat products cannot be exported to Canada.
- Product treated by gaseous or aqueous application of ozone as an anti-microbial agent.
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Slaughter Requirements
- Meat: Fresh/Frozen.
- An AMS EV program is no longer required for export of beef and beef products
to Canada.
- Hearts.
- Remove the aorta and other major blood vessels to within 2 cm of
their origin.
- Auricles need not be trimmed except to permit removal of the major
blood vessels.
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Processing Requirements
- Meat
- An AMS EV program is no longer required for export of beef and beef products
to Canada.
- Retained Water
- No red meat species, including wholesale/primal cuts (includes
rabbits) that retain water as a result of slaughter, dressing and
chilling may be certified for export to Canada.
- Parts (hearts, head meat, cheek meat, diaphragms, tails) and organs
(livers, kidneys) harvested during evisceration/dressing of carcasses and
chilled by immersion in chilled water may retain added water only to the
extent that is an unavoidable consequence of the process used to meet
applicable food safety requirements. Up to 8 percent retained water is
allowed.
- See Labeling Requirements (B.1.e).
- Added Substances.
- Nitrates, nitrites.
- The input of nitrate/nitrite into raw or cooked product is
permitted up to 200 ppm in combination.
- The guideline upper limit of the residual test should not
exceed, in combination:
- 160 ppm for raw product.
- 80 ppm for cooked product.
- The processing procedure in the origin plant must be
reevaluated if the residual test indicates that the
guideline upper limit is exceeded.
- The use of sorbates in beef jerky is prohibited.
- Sausage.
- Antioxidants are prohibited.
- Soya and other extenders are permitted, but products
containing them must be labeled as extended meat products.
- Extenders must be nutritionally equivalent to the meat they
replace, must meet all of the requirements of the Canadian Food
and Drug Regulations, and must be approved by the Canadian Meat
Inspection Division. Exporters may contact the Division for
details.
- Dry and semi-dry sausage - Dry and semi-dry sausage manufacture must
comply with one of the options specified in the following document which
is found in Annex K of the "Canadian Meat Hygiene Manual of
Procedures":
Option used
for the control of E. coli O157:H7 in Dry and Semi-dry fermented
sausage.
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Labeling Requirements
- General Labeling Requirements
- Label Registration. In addition to USDA label approval, exporters must obtain
Canadian approval for immediate container labels for products intended for
export. Further processed product labels in consumer size and bulk packaging and
non prepared products and edible organs packaged in consumer size packages can
register these by sending proofs of proposed labels to: Meat and Processed Animal
Products Division; Process, Formula, and Label Registration Unit; Canadian Food
Inspection Agency (CFIA); 1431 Merivale Road, Ottawa, Ontario K1A 0Y9;
Phone: (613) 225-2342.
Exporters should be aware that there is a label registration fee charged for all
meat/poultry labels registered with CFIA.
Labels for bulk packages (cartons) of fresh single ingredient products are not
required to be registered, but must bear the Canadian mandatory label
requirements. The main panel must be an intact section and not a combination made
by uniting two or more sections during carton assembly.
- Descriptive terms applied to meat and poultry product must be
consistent with Canadian Food and Drug Regulations and the Canadian Meat
Inspection Regulations. Common names of meat and poultry
products for sale in Canadian commerce are specified
by the Uniform Meat Cut Nomenclature System (UMCNS)
and are posted in the CFIA Meat Cuts Manual at the
following web
link: http://www.inspection.gc.ca/english/fssa/labeti/mcmancv/mcmancve.shtml.
The Canadian Food Inspection Agency (CFIA) has
informed FSIS that it will postpone enforcement of
this requirement until further notice.
- Final Label Registration. Establishment management has the
responsibility to document to inspection personnel that they have
requested final approval for a label from CFIA within 120 days as
required. Final approval can be obtained by a telephone request to CFIA.
Without this information no authorization exists to certify product
reflected by this label for export to Canada after 120 days from the
proof approval date.
- Filing of registered labels. A copy of the approved label is
forwarded directly to plant management from the Canadian Food Inspection
Agency.
- Registered labels cannot be transferred from one establishment for
use at another establishment for products being exported to Canada.
- Obsolete Label Registration. A Canadian label registration number
given to a U.S. meat product will be valid for a period of ten years
only, following the registration date. It is the responsibility of the
importer and the U.S. establishment to ensure that the label registration
numbers for the imported meat products are still valid. Labels close to
being cancelled should be resubmitted for registration.
- Canadian mandatory label requirements. The following information must appear
on all meat and poultry labels:
- The name of the product. Effective December 20,
2007, Common names of meat and poultry products must
observe terminology found in the Uniform Meat Cut
Nomenclature System (UMCNS) manual.
- The country of origin.
- The lettering "Product of USA" must appear
immediately below the product description.
- The lettering must be at least half the height of the largest
letter on the main panel.
Note: Mixed origin labeling (e.g.
"Product of U.S., Canada, or Mexico") on
product exported to Canada is not allowed. Imported
meat is prohibited unless processed in the U.S.
- The net quantity of the product.
- Net weight declaration.
- The word "Net Weight" must be used
in the net weight declaration. Abbreviations are prohibited.
- Net weight must be declared in metric units. Dual net weights, in
metric and avoirdupois, are acceptable. Associated unit weight symbols
(g, kg, lb, oz), as applicable, must be in lower case letters without
punctuation and without the plural "s", as shown.
- Net weight statement.
- Labels for products of various weights (catch weights), e.g., beef
cuts, hams, turkeys, chickens, must bear a net weight statement when
submitted for registration. Exporter may ship catch weight products;
however, without marking the actual weight in the net weight statement on
individual packages. The net weight figures may be added at the time of
weighing and pricing in Canada.
- Shipping containers containing catch weight products must show a net
weight declaration and a net weight statement when shipped.
- The list of ingredients.
- The name and address of the firm.
- The complete name and address--including the name of the country - of the
manufacturer or first dealer must be shown.
- The first dealer must be a FSIS inspected plant or a Canadian
distributor.
- The name of the first dealer must be preceded by the words "Prepared
for".
- Multi-establishment firms may show the address of the central office instead
of individual plants preparing the product.
- The USDA official inspection legend.
- The storage instructions.
- All products that are not shelf stable must provide storage information, e.g.,
"Keep refrigerated" or "Keep under refrigeration"
if chilled product, or "Keep frozen" if frozen product, as
applicable. Product labeled "Keep refrigerated" must not be frozen.
- A container labeled both "Keep refrigerated" and "Keep frozen"
is not permitted by Canada.
- The storage instruction may be in the check-off form on a shipping container.
- Production date or production code.
- Prepackaged product (consumer-size packages).
- Immediate containers. Labels of all consumer-size packages of meat and poultry product
must show:
- All mandatory label requirements on the main panel.
- The product name, ingredients statement, and net weight in English and
French.
- A "Best Before Date" must be indicated where product has
shelf life of less than 90 days at the time of packaging and labeling. Prepackaged
product subsequently packaged under "modified atmosphere" need not have a
"Best Before Date" applied at the time of packaging.
- Shipping containers.Shipping containers for which the immediate containers have been
registered with the Canadian Label Unit need not be submitted to that office for approval.
It will be the packer's responsibility, however, to ensure that the containers bear all
mandatory label requirements, i.e.:
- The product name that is identical to the marking of the inner containers.
- The country of origin (Product of USA) must appear immediately below the product
description. The lettering must be at least half the height of the largest letter on
the main panel.
- The net quantity of the meat.
- The packer's name and address, including country.
- The USDA official inspection legend.
- The storage instructions, e.g., "Keep Refrigerated" or
"Keep Frozen" for chilled and frozen product, respectively.
Shipping containers are exempt from the bilingual labeling requirements even if the
marking of the immediate container is in both official languages.
- Ready-to-Eat product. If any meat product is not a ready-to-eat meat product but has the appearance
of or could be mistaken for a ready-to-eat meat product, the meat product shall bear the following
information on its label:
- The words "must be cooked", "raw product", "uncooked",
or any equivalent words or word as part of the common name of the product to indicate
that the product requires cooking before consumption; and
- Comprehensive cooking instructions such as an internal temperature-time relationship
that, if followed, will result in a ready-to-eat meat product.
- Labeling sealed product (vacuum packed). Sealed packaged primal and subprimal cuts or
poultry carcasses and parts shipped in fully labeled outside containers must be marked or
labeled by one of the following methods:
- Product individually marked with the USDA inspection legend. Frequently, frozen
individually stamped product is not easily identifiable inside the package and may
therefore be subject to rejection. To ensure ease of identification of product origin,
it is recommended that bag closure and identification be one of the following:
- Heat sealed and the bag imprinted with the EST. number, e.g.,
"Est. 38."
- Closed by a clip bearing the Est/Plant number.
- Product not individually marked with the USDA inspection legend but packaged in:
- Printed sealed bags bearing all mandatory labeling information.
- Plain sealed bags with insert labels bearing all mandatory labeling
information.
- Plain sealed bags with self-destructive pressure-sensitive labels applied
that bear all mandatory labeling information. (Self-destructive labels are
those that, once applied to the container, cannot be removed intact).
- Labeling of Canned Products.
- Canned products with lithographed labels which exhibit the country of production and
establishment number must have the production date permanently marked on the body of the
can. If only the country of production appears on the label, then the establishment
number must be permanently marked on the body of the can as well.
- Canned products with removable labels must have the name of the country of origin
(or an internationally recognized code), the establishment number, the code for the
production date, and type of product permanently marked on the body of the can.
- Labeling of shipping containers.
- All or part of the mandatory information may be pre-printed on or applied to a
shipping container by means of a self-destructive pressure-sensitive label or applied
by on-line printing. (Self-destructive labels are those that, once applied to the
container, cannot be removed intact).
- The weight may be handwritten.
- The use of a check-off system or stamping or stenciling of the product
name is permitted.
- Placement of labels on containers.
- The label must be applied horizontally on the main panel.
- The upper right hand corner is the main panel on a square or rectangle
combo bin.
- The label must be applied in close proximity to the top of a round combo
bin.
- Size of label.
- The label of a small shipping carton must be of a size so that the
information can be easily read.
- The minimum size of the label on a large container (combo bin) must be
8 1/2 x 11 inches (22.5 x 30 cm).
- The product name on the shipping containers must be the same as that registered with
the Standards and Label Unit of the Canadian Meat Hygiene Division.
- Though not recommended, shipping containers with hand holds may be used for product
destined to Canada, provided the product is wrapped with a protective covering, with no
exposed meat showing.
- Canadian disposition of product for shipping container labeling or USDA export stamp
non-compliance.
- The broker/importer or representative may sort rejected lots by removing all
non-complying containers; or correcting any labeling deficiency, except for the export
stamp, by relabeling, stenciling, or obliterating the incorrect markings on all
non-complying containers.
- Shipping containers on which the export stamps are missing, incorrect, or are
completely illegible will be permitted entry provided an official of the Food Safety
and Inspection Service (FSIS) affixes the export stamp to these containers. The marking
of these containers must be under the supervision of a Canadian Food Inspection Agency
inspector in an establishment registered for inspection of imported meat products.
Shipping containers with export stamps partially legible will be permitted entry
providing the identifying characters are identical to complete export stamps of other
containers in the lot.
- Lots rejected for export stamp or shipping carton labeling deficiencies may be
re-offered for reinspection provided all non-complying containers are removed or
corrected. In the case of partial shipments, the complying portion of the shipment can
enter using the original FSIS form 9135-3, whereas the sorted, non-complying part of
the shipment may be accepted, following correction of the deficiencies and on the basis
of a replacement certificate.
Entire shipments that re rejected can be re-certified when the deficiencies are
corrected. The Canadian inspector will select the appropriate sampling plan and
reinspect the lot.
Note: The Canadian Food Inspection Agency (inspector at the
reinspection establishment) must be notified of shipments of labeling to be used for
relabeling. Failure to notify CFIA will result in seizure of the labeling.
- The Quebec requirement. A Quebec provincial "Order-in-Council", dated April
15,1967, requires that labels of products marketed as consumer ready units in the Province of
Quebec be written in the French language. Though not required, it is recommended that food
service products for Hotel, Restaurant, and Institutions (HRI) trade be labeled in this
manner as well. Bilingual labeling is permitted, but wording in French must precede that of
the second language. The Order requires that food labels show:
- Product nature, composition, use, exact quantity, origin, etc.
- Name and address of manufacturer, preparer, conditioner, or processor.
- Country of origin.
- If U.S. product is exported to Canada for re-export to another country, all Canadian
labeling requirements must be met unless the product is transported under bond to the port.
Exporters are advised to determine that transport through Canada is not in conflict with the
receiving country's requirements.
- Specific Labeling Requirements
- Meat Products. General labeling requirements are applicable; however,
- Calf/veal labels. Canada generally requires the word "veal"
with the product name instead of "calf". Exceptions: calf brain, calf
heart, calf liver, calf sweetbread.
- "Boneless" or "bone-in" must precede the
name of the species of meat, either alone or as a generic name (Example: Boneless
Beef) or it may be followed by the name of a cut acceptable in Canada (Example:
Boneless Beef Sirloin Tips).
- Grade status of beef cuts, carcasses destined for Canada.
- The label must include, in association with the product description, the
U.S. grade status or "ungraded",
- Product within a box may consist of multiple grades, container markings
may include the list of grades involved or a declaration such as "or
higher" in conjunction with the USDA grade, and
- graded and ungraded products cannot be mixed within the same box.
- Ground beef labeled as regular, medium, lean or extra lean may not exceed 30%,
23%, 17%, 10%, respectively, maximum fat content. Fat content percentages do
not have to be declared on the label.
- Parts (hearts, head meat, cheek meat, diaphragms, tails) and organs (livers,
kidneys) harvested during evisceration/dressing of carcasses and chilled by
immersion in chilled water may retain added water only to the extent that is an
unavoidable consequence of the process used to meet applicable food safety
requirements. Up to 8 percent retained water is allowed.
- Parts and organs must declare the percent retained water in labeling.
Moisture pick up can not exceed 8 percent.
- Zero moisture pick up for meat carcasses and primal cuts may be
declared in labeling provided that moisture pick up is less than 0.5
percent.
- Boar labeling
- Fresh meat derived from boars and known cryptorchid pigs with a dressed
carcass weight (head included) of less than 90 kg (198 lbs) must be
identified with the word “Boar” after the product description on
the product label if the meat is intended for shipment to a Canadian
official establishment. This identification is not necessary if the meat is
directly entering retail channels.
- Fresh meat derived from boars and known cryptorchid pigs with a dressed
carcass weight (head included) over 90 kg (198 lb) must be identified with
the word “Boar” as part of the product description on the
product label.
- Label registration for dry and semi-dry sausage products must include details regarding the
option chosen to control E.Coli 0157:H7 (See linked document in the processing section). If
process changes, new label registration will be required.
- Casings. Casings must either bear the mark of inspection as
indicated in FSIS Directive 9000.2, Inspection and Export
Certification of Livestock Intestines or Casings, or must be
sealed with an official USDA seal applied to the transport
vehicle or to individual barrels when exported to Canada.
Tamper evident tape stamped with the USDA export stamp is an
acceptable alternative to an official USDA seal. The tape must
be applied in a manner that prevents the product container
from being opened without tearing the tape. Labels for salted casings are not required to be registered
with the Canadian Food Inspection Agency. The product
description must reflect that the casings are salted (i.e.
Beef Casings, Salt Added or Salted Beef Casings).*
- With respect to meat and meat products of U.S. origin for just in time direct delivery to
cruise ships anchored in Canadian ports, CFIA requirements for composition and label
registration of these meat products have been waived. The meat products will enter Canada under
Canadian Customs bond and will continue directly to cruise ships anchored in the CFIA
designated cruise ship terminal in Canadian ports, to be used as food for passengers and/or
crew. These products must be accompanied by the original copy of the FSIS Form 9135-3, with the
exception of label registration number, which may be omitted. See Section E. in Documentation
for the certification requirements.
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Marking of Product (Includes "For Further Processing")
- Marking Requirement. The USDA official inspection legend must be applied to inspected
and passed meat product unless handled in accordance with section C. below.
- Product Impracticable to Stamp.
- Small organs, e.g., lamb or pork tongues, pork tails, kidneys, etc., or
subprimal cuts for which individual stamping is considered impracticable are
exempt from the marking requirements. They must, however, comply with one of the
following packaging procedures:
- Product may be packaged in fully labeled consumer-size packages. This
type of packaging requires label registration with CFIA.
- Product may be packaged in bulk containers. Labels for these containers
are not required to be registered but must bear all mandatory labeling
requirements.
- Product may be shipped as unmarked product, and if so, must meet the
requirements for shipping "unmarked" product.
- Shipment of Unmarked and Unstamped Product (includes raw and further processed products)
- Definitions:
- Unmarked meat products - products do not bear the meat
inspection legend directly and they are packaged in non-labeled or partially
labeled containers (i.e., they are missing all or part of the information in
A.2. under Labeling Requirements above)
- Unstamped meat products - pieces, cuts, or other
individual units that do not bear the USDA inspection legend but are
packaged in a fully labeled shipping container (bears all mandatory
information on the outside of the shipping container - see A.2. under
Labeling Requirements above).
The following packaging/labeling procedures will exempt product from sealing
requirements and notation of "unstamped" on the export document
even though the inspection legend is not found directly on the product:
- If the USDA legend is stamped on a sealed bag enclosing the
product or applied to a breast tag on the product, it is not
considered "unstamped."
- If an acceptable "tamper evident seal" method is used:
- use of tape bearing the USDA inspection legend closed in such a
way that the container cannot be opened without breaking the seal;
- use of a strap bearing the company name such that the strap would
have to be cut to open the container;
- use of combo bins with a liner that can be sealed with a company
seal bearing the name of the company such that the plastic strap or
metal seal cannot be removed without breaking the seal or tearing the
bag;
- closing by means of a pressure sensitive label which doubles as a
"tamper evident seal" which displays either the USDA
inspection legend or a full label with all mandatory requirements.
- "shrink wrapping" containers then applying a full
pressure sensitive label with all mandatory requirements on the
outside.
"Unstamped" is not related in any
way with presence or absence of the export stamp.
- Requirements for sealing shipping containers, trucks, or other types of containers conveying
product to Canada
- "Unmarked" meat products may be imported into Canada provided:
- thhese products are consigned only to a Canadian registered establishment for
further processing;
- they enter in a truck or other conveyance that is sealed with a USDA seal;
- the seal number is recorded on the FSIS Form 9135-3 (Meat and Poultry Export
Certificate of Wholesomeness for Canada); and
- the product description on the certificate is preceded by the word
"UNMARKED"; for example: "unmarked boneless
ham".
- "Unstamped" meat products may be imported into Canada sealed in one of the
following ways:
- The truck or conveyance (e.g., lined combo bin) may be sealed by a commercial
seal and the seal number is recorded in the “Remarks” section of FSIS
9135-3. The product description on FSIS Form 9135-3 must also be preceded by
the word “Unstamped”.
- Fully labeled meat products, stamped cuts, or unstamped cuts in fully labeled, sealed bags
which are packaged in fully labeled shipping containers do not require a seal on the
truck/conveyance.
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Documentation Requirements
- Certification Requirements for red meat products:
- All export certificates accompanying edible meat products must be preverified
by the Canadian Food Inspection Agency's Import Control Office in Ottawa. Details
of the procedure may be found in the Canadian Export Procedures document found in
the FSIS Export Library or may be obtained from the FSIS Technical Service Center,
Omaha, NE, phone (402) 344-5000. See
Export Notice 2004-3
for additional information about the preverification procedure.
Note: FSIS Form 9135-3, Certificate for Export of Meat and Poultry
Products to Canada, is reprinted annually with a version corresponding to the
current year (e.g., US-CA-99) and the old calendar year version becomes obsolete
after December 31st each year.
- All export certificates accompanying product must be signed by an FSIS veterinarian.
The veterinary degree (DVM or equivalent) and the District/Circuit code must be
indicated after the signature.
- Fresh/frozen and processed products: Obtain FSIS Form 9135-3--Certificate for
Export of Meat and Poultry Products to Canada.
- Required information on export certificates to be included for each
product label/Est. #:
- Complete and accurate product name (if applicable, include the
volume of the individual container).
- Canadian label approval number (if applicable).
- Weight of lot.
- Number and type of containers in the lot (for canned product,
indicate the volume of individual containers together with the number
of containers within the shipping carton on the export certificate,
example: (860 ml x 12)).
- The product description on the export certificate must be the same as that:
- Printed on the shipping containers.
- Registered with the Standards and Labels Unit of the Canadian Meat
Hygiene Division.
- Export certificate continuation sheets. Obtain FSIS form 9135-3A when a continuation
sheet is required to complete itemization of products in the shipment because of
insufficient space on the FSIS Form 9135-3. Type the following statement in the
"Remarks" section of FSIS Form 9135-3: "Continuation sheet
attached." Do not use company letterhead or USDA/FSIS letterhead stationery.
- "In lieu of" Certificates. Replacement certificates issued in accordance
with FSIS Directive 9000.1 (9/9/1999) should reflect the following statement in the
"Remarks" section, rather than in the left margin: "Issued in lieu of
Certificate No. _____. The export mark on the product covered by this certificate shows
Certificate No. _____." This is advised because the margin is often cut off when
faxed to the Import Control Office in Ottawa.
- Items can be deleted from a preverified export certificate. Notify the CFIA border
inspector verbally or with a letter from either the USDA IIC or company. DO NOT mark
through an item on the original certificate.
- When a shipment is canceled and the preverified certificate provided to CFIA will not
be used, the Canadian Food Inspection Agency must be notified by the exporter that the
certificate has been cancelled. If the shipment is delayed more than seven days from the
date of preverification, the exporter must notify the Canadian Food Inspection Agency.
- The export stamp. The export stamp showing the certificate number must be applied to
the main panel of each shipping carton. Do NOT apply the export stamp to the export
certificate.
- For all meat and meat products derived from animals of the sub-family Bovinae
(cattle, buffalo, bison), including veal, derived from animals slaughtered in the United
States, the following statement should be provided in the Remarks section of FSIS Form
9135-3 or on an FSIS
letterhead certificate. This revised certification became effective on June 14, 2007.
Either the previous certification or the revised certification will be accepted by CFIA for 60
days, except for shipments of small intestine, which must certified with the revised certification.
Effective August 14, 2007, the revised certification must be used for all
shipments.
- "This is to certify that the meat products covered by this
certificate:
- were derived from animals which were not subjected to a stunning
process in which a device is used to inject compressed air or gas into
the animal’s cranial cavity, or to a pithing process involving
laceration, after stunning of the animal, of the animal’s central
nervous tissue by means of an elongated rod-shaped instrument that is
introduced into the animal’s cranial cavity
and which were subject to ante-mortem and
post-mortem inspections and were not suspect
or confirmed BSE cases and,
- do not contain the following risk material: skull, brain,
trigeminal ganglia, eyes, spinal cord, dorsal root ganglia, vertebral
column, excluding the vertebrae of the tail, the transverse processes of
the thoracic and lumbar vertebrae, and the wings of the sacrum, from
bovine animals aged 30 months and older, and tonsils from bovine animals of all ages,
and the distal ileum of the small intestine
from bovine animals of all ages, from the
ileo-cecal junction and a minimum of 200 cm
(80 inches) of the attached and uncoiled small
intestine proximal to the ileo-cecal junction;
the removal of the distal ileum was done under
an FSIS verified program, and
- do not contain mechanically separated meat from the skull and
vertebral column from bovine animals aged 30 months or older."
Note: Canada's requirements related to
the distal ileum are now consistent with U.S.
requirements
Note: Bison and buffalo products must be produced under an approved
AMS, EV program in order to be eligible for export to Canada.
- For meat and meat products derived from sheep and goats less than 12 months of age, if the
slaughter establishment and all subsequent processing establishments are on an AMS list of
approved establishments verifying eligibility of the plant to export such product to Canada,
and the export applicant certifies that the product meets an export verification program for
Canada, then the following statement should be provided in the Remarks section of FSIS Form
9135-3 or on an FSIS letterhead certificate:
“The meat product covered by this certificate was derived from/contains meat product
from animals that were under 12 months of age when slaughtered.”
The list of AMS approved U.S. establishments can be found at
http://www.fsis.usda.gov/lsg/arc/bev.htm.
- Imported meat and meat products derived from animals of the sub-family Bovinae
(cattle, buffalo, bison), and sheep and goats, processed or packaged and labeled in U.S.
establishments, must have the following certification statement in the Remarks section of
FSIS Form 9135-3 or on an FSIS letterhead certificate:
"Meat products containing meat derived from animals of the sub-family Bovinae
(cattle, buffalo, bison), and sheep and goats, covered by this certificate contain meat
derived from animals of the sub-family Bovinae (cattle, buffalo, bison), and sheep and
goats, that were legally imported into the United States from Argentina, Australia, Brazil,
Canada, Chile, New Zealand or Uruguay only."
- Beef jerky produced in Brazil and/or Argentina and packaged and labeled in the United
States must have the following certification statement in the Remarks section of FSIS Form
9135-3 or on an FSIS letterhead certificate:
"Beef jerky covered by this certificate was imported from Brazil or Argentina
(delete as appropriate), under Official Meat Inspection Certificate Number _______(a copy is
attached) and complies with the conditions specified in the CFIA Animal Health Import Permit
Number __________."
Note: The U.S. exporter must provide a copy of the official certificate
issued by Brazil or Argentina and a copy of the CFIA animal health import permit.
- Natural Casings
- Casings derived from livestock slaughtered under
inspection in the United States:
- Obtain FSIS Form 9060-7 (08/13/2008), Animal
Casings Export Certificate for Countries
Requiring Ante-mortem, Post-mortem and Fit for
Human Food Statements.
- For bovine casings, in addition to FSIS
9060-7, obtain an FSIS
Letterhead Certificate for the Export of
Natural Bovine Casings to Canada Derived from
Animals Slaughtered in the United States.
- For ovine casings, in addition to FSIS
9060-7, obtain an FSIS
Letterhead Certificate
for the Export of Natural Ovine Casings to
Canada Derived from Animals Slaughtered in the
United States.
- For porcine casings, in addition to FSIS 9060-7,
obtain an FSIS
Letterhead Certificate for the Export of
Natural Porcine Casings to Canada.
- Casings derived from livestock slaughtered in one
of the eligible countries and imported into the United
States:
- Obtain FSIS Form 9060-18 (08/13/2008),
Animal Casings Export Certificate for
Countries Requiring Ante-mortem, Post-mortem
and Sound and Clean Statements
- For bovine and ovine casings, in addition to FSIS
9060-18, obtain an FSIS
Letterhead Certificate for the Export of
Natural Bovine/Ovine Casings to Canada Derived
from Casings Imported into the United States.
Cross out the countries listed in the
certification statement on this certificate
that did not originate the casings in the
shipment.
- For porcine casings, in addition to FSIS
9060-18, obtain an FSIS
Letterhead Certificate
for the Export of Natural Porcine Casings to
Canada.
- Casings not eligible for the mark of inspection must
be sealed with an official USDA seal applied to the
transport vehicle or to individual barrels. The seal
number(s) must be recorded on the FSIS letterhead
certificate. Tamper evident tape stamped with the USDA
export stamp bearing the export certificate number is
an acceptable alternative to an official USDA seal.
The tape must be applied in a manner that prevents the
product container from being opened without tearing
the tape. Containers with broken or loose tape will be
refused entry.*
- Casing certification must be preverified by the
Canadian Food Inspection Agency's Import Control
Office using the procedure indicated in Documentation,
A.1. above.
- At the time of signature, casings certificates and
any accompanying letterhead certificates must be
stamped with the FSIS rubber export stamp indicating
the certificate number or replacement certificate
number if a replacement certificate is issued.
- Rabbit meat and rabbit meat products. For other than commercially sterile,
shelf stable rabbit meat products in hermetically sealed containers and shelf stable
and dried soup mix products, bouillon cubes and meat extract made with rabbit meat,
the following certification statement must appear in the Remarks section of FSIS
Form 9135-3:
“The meat products covered by this certificate are derived
from rabbits which have not been in the U.S. states of Indiana or Kentucky. Every
precaution was taken to prevent direct or indirect contact during the slaughter,
processing and packaging of the meat with any animal product or by-product derived
from animals of a lesser zoosanitary status.”
- U.S. Imported Meat and Poultry Product. Meat and poultry product imported from foreign
countries into the United States is eligible for export to Canada provided the following
conditions are met:
- Product that has been further processed in the United States is accompanied by
U.S. export certificate when exported to Canada.
- Product that has not been further processed in the United States (transiting U.S.
only) is accompanied by the origin country certificates consigned to a consignee in
Canada.
- Pharmaceutical Requirements
- Obtain FSIS Form 9135-3 only if the product bears the U.S. mark of inspection. Export
certification of inedible products, other than technical animal fat (9 CFR 351) and
certified pet food (9 CFR 355), is no longer provided by FSIS. Exporters should contact
APHIS field offices to obtain information about certification of inedible products. A list
of APHIS offices is available at
http://www.aphis.usda.gov/vs/ncie/iregs/products/vsavic.pdf.
See FSIS
Notice 17-05 for additional information.
- Obtain FSIS Form 9205-7 (7/88) (formerly MP 17), Certificate for Glands, Organs, and Offal for
Pharmaceutical Purposes only if the product bears the U.S. mark of inspection. This export
certificate does not need to be submitted for preverification by the Import Control Center in
Ottawa.
Note: FSIS Form 9205-7 is now printed with the Department seal in the lower
left corner and should not be stamped with the export stamp as was previously required. FSIS
Form 9205-7 should be reordered to replace older forms without the Department seal.
- Waiver of Canadian Requirements
- The following statement must appear in the "remarks" section of FSIS form
9135-3 if the company has been granted a waiver to Canadian labeling requirements:
"The Canadian requirements for labeling and labeling registration have been waived
for the product listed above because it will be processed in Canada and exported to the
U.S. or other countries."
- The product must be identified as "unmarked", which requires a USDA
seal on the truck.
- Meat exported to Canada for further processing and subsequently exported to Japan - Upon the
request of the exporter, the following information must be provided either in the
"Remarks" section of FSIS Form 9135-3 or on an FSIS letterhead certificate (which is
signed by the same FSIS veterinarian signing the export certificate):
- Statements for products intended for re-export to Japan:
"The meat and/or meat products described herein were processed under
sanitary conditions in accordance with laws and regulations of the United States. The
laws and regulations of the United States have been deemed to be equivalent to the
inspection laws of Japan."
For pork only, also include the following statement:
"The USA is free of hog cholera; vaccination against hog cholera is
prohibited; and importation of pigs vaccinated against hog cholera is prohibited."
- Name, address, and establishment number of the slaughter (If product is quarter, half,
or whole carcass) or processing plant (if packaged product).
- "Date (Month/Year) of slaughter and inspection", if product is quarter, half,
or whole carcass or "Date (Month/Year) of Manufacture" if cuts or processed
products, i.e., Pack Date.
Note: Listing of dates in the "Remarks" section of FSIS Form
9135-3 must be identified as shown above to be consistent with the term used on FSIS Form
9290-1.
- Meat and meat products of U.S. origin for just in time direct delivery to cruise ships anchored
in designated cruise ship Canadian ports must have the following certification statement in the
Remarks Section of FSIS Form 9135-3 or on an FSIS letterhead certificate:
"The Canadian requirements for meat products composition and label registration have
been waived. The meat products covered by this certificate are intended for direct and just in
time delivery to cruise ships anchored in designated cruise ship facilities in Canadian
ports."
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Handling/Storage Requirements
- Combo Bins
- Only fresh meat cuts are permitted entry in combo bins. The use of combo bins
for export of frozen meat cuts is prohibited. (Frozen cuts are permitted entry
only in closed shipping containers bearing all mandatory labeling requirements.)
- Combo bins must be consigned directly to Canadian registered establishments.
- Combo bins must bear all mandatory labeling information for shipping containers
(see labeling requirements.)
- Truckload or Carload Lots
- Placards. Loose or bulk meat and edible fats conveyed in railroad cars,
trucks, or trailers must be accompanied by a placard (12"x12") that
bears all mandatory labeling requirements. The placard must be affixed to the
door of the vehicle containing meats and in a conspicuous location of the vehicle
containing edible fats. Carload lots of shortening, lard, or tallow must be
consigned directly to a Canadian registered establishment.
- Carcass identification.
- All red meat carcasses, sides and quarters exported to Canada must be
identified by one of the following three methods:
- Stamped with the meat inspection legend and identified with
the certificate number (export stamp). The normal means of
identification is by applying the export stamp onto a shipping
tag
- Stamped with the meat inspection legend and the transport
container (i.e.. truck, wagon, etc.) must be identified with the
certificate number (export stamp) by means of a placard inside of
the transport container and be sealed with an official USDA
seal.
- If carcasses, sides or quarters are not individually stamped
with the meat inspection legend, then the transport container
must be identified by means of a placard bearing all mandatory
labeling requirements including the certificate number (export stamp)
placed inside the transport container, and must be sealed with an
official USDA seal.
- All beef carcasses, sides, and quarters must be marked with the U.S. grade
designation or will be treated as "ungraded" beef. The same grade designation
stamped on the beef must appear on the shipping tag or placard. If the beef is not
graded, then the shipping tag or placard must bear the words "ungraded".
Mixed loads of graded/ungraded beef will be permitted provided the shipping tag/placard
has the correct grading information indicated.
- Repackaging of U.S. Product Prior to Export to Canada
- The repackaging of product prior to export to Canada from plant A's boxes to plant
B's boxes is permitted provided that the product is further processed during the
repackaging procedure.
- Repackaging of product without further processing of the product is prohibited.
Switching product from one vacuum pack to another vacuum pack with a different
establishment number is not considered further processing.
- Handling Inedible Product. Canada requires that:
- The chilling, packing, and marking of inedible meat products for animal food must be
carried out in rooms or areas where meat product for human consumption is not handled.
- A meat product that is not approved for human food but is passed for animal food must
be directed to and processed in a designated room of the inedible products area.
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Inedible/Edible Product for Animal Food
- Inedible Product for Animal Food.
- Export certification of inedible products, other than technical animal fat
(9 CFR 351) and certified pet food (9 CFR 355), is no longer provided by FSIS.
Exporters should contact APHIS field offices to obtain information about
certification of inedible products. A list of APHIS offices is available at
http://www.aphis.usda.gov/vs/ncie/iregs/products/vsavic.pdf.
See FSIS
Notice 17-05 for additional information.
- Edible Product for animal food.
- Product formerly classified as inedible in Canada (e.g., lungs, spleen and
udders), which are now classified as edible in Canada may not be used as an
ingredient in prepared food products. Product must be consigned directly to the
Canadian animal food establishment.
- All products imported as edible must follow the usual procedures regulating
the product being imported. These products may be exported to Canada under the
following conditions:
- Obtain FSIS Form 9135-3 (FSIS Form 9060-10 for equine) and the
following statement must be typed on the face of the certificate:
"For Animal Food - For Export to Canada."
- Canadian label approval is required.
- Product must meet edible requirements, e.g., whole livers must be
branded and have attached lymph nodes.
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Other Requirements
- Hyperchlorination of Water. Hyperchlorination is limited to not more than 20ppm in
contact with red meat carcasses. Up to 200ppm chlorine can be used on hard non-porous
surfaces without rinse with potable water provided the surfaces are thoroughly drained.
Note: Since hyperchlorination differences between the U.S. and Canada
are minimal, the former need for routine, written verification (letters) from IIC's at
slaughter and processing establishments that hyperchlorination requirements are met is
left to the discretion of the FSIS veterinarian signing FSIS Form 9135-3. As indicated
by FSIS Directive 9000.1, the applicant is confirming that the product meets Canadian
requirements upon signing the Application for Export (FSIS Form 9060-6). Beyond that, if
the certifying official needs further clarification, additional documentation may be
requested which might include letters from the companies involved or if necessary,
appropriate FSIS personnel.
- Organic acid carcass sprays
- Lactic acid sprays applied according to U.S. regulatory requirements are
allowed. Prior approval by the Canadian Food Inspection Agency (CFIA) is not
required.
- The Canadian Food Inspection Agency will allow the use of acetic and citric
acid pathogen reduction sprays on carcasses, provided final approval for this
treatment has been granted by the Canadian Food Inspection Agency. Programs
should be prepared following the
"Guidelines For
Submitting Requests For Organic Acid Sprays To The CFIA For Meat Products For
Export From The United States To Canada" then submitted directly to:
Chief, Red Meat Inspection Section
Food of Animal Origin Division,
Canadian Food Inspection Agency
59 Camelot Dr.
Ottawa, Ontario K1A 0Y9
Telephone: (613) 225-2342
Fax (613) 228-6636
CFIA will respond to the FSIS Technical Service center and to the contact at the
submitting establishment. If there are further questions contact the FSIS
Technical Service Center at (402) 221-7400.
- Beef carcasses that have been sprayed with water intermittently during chilling under
a control program are eligible for export provided that there has been no increase in
net weight of the carcasses as a result of the spraying.
- Canadian import inspectors must be able to view the export stamp and product labels
on cartons/combos that are placed on the rear of the truck. It is advisable to position
these cartons and/or combos at the time of loading in order to avoid any delays at the
border.
- If the inspector is unable to verify the export stamp or the product labels,
the company has three options:
- Have a carton/combo removed or turned around so the inspector can examine
the shipping container at the border,
- move the product to the designated reinspection facility in Canada so the
Canadian inspector can verify the information on the shipping container,
- or upon request of the U.S. exporter or the Canadian importer, move the
product to any other Canadian reinspection facility that may be closer to the
border for visual inspection by the Canadian inspector.
- Full reinspection of a shipment designated as a "skip lot" will only occur
if there is a problem with the export stamp or shipping label.
- Return of USDA-Accepted Canadian Export Product
- Canadian export product that has passed U.S. import inspection. Meat and poultry
exported to the United States from Canada becomes U.S. product after it has passed
U.S. import inspection and has been released to the importer. To export this product
back to Canada, the product must be certified for export under the usual USDA
certification procedure. However, FSIS form 9135-3 does not need to be submitted for
preverification by the Canadian Food Inspection Agency prior to shipping. The
following statements must be typed in the "Remarks" section of FSIS Form
9135-3:
- "The product originated in Canada."
- "The product has been under USDA control for the duration of its
stay in the United States."
- Immediate return of product. An exception to subparagraph 1. may be made if the
shipment is returned immediately and is accompanied by all original export certificates.
The product is ineligible for entry into Canada if not accompanied by the applicable
certificates. Exporters may wish to contact Canadian regional inspection officials in
the region in which the origin plant is located for advice on return of product on a case
basis.
- Return of U.S. Product Rejected in Canada
- Product refused by importer. If product does not comply with the importing company's
specifications, product can freely return to the U.S. with a copy of FSIS form 9135-3. If
problems occur at the point of re-entry contact the FSIS Technical Service Center, Omaha,
NE, phone (402) 221-7400 for assistance.
- Product refused by the Canadian Food Inspection Agency.
- Refusals due to health concerns (i.e., fecal contamination,
microbiological contamination, residue violation, etc.) will be handled
on a case by case basis. Contact the FSIS Technical Service Center, Omaha,
NE, phone (402) 221-7400 for further instructions.
- Refusals due to non compliance with the Canadian Food Inspection Agency's
requirements (i.e., labeling discrepancies, lack of tamper evident seals,
etc.) are free to return to the U.S. with a copy of FSIS Form 9135-3.
- Personal consumption. Meat products, other than those derived from animals of the sub-family
Bovinae (cattle, buffalo, bison), and sheep and goats, weighing 44lb (20 kg) or less
intended for personal consumption of the traveler is permitted entry without export
documentation. This includes product sold through mail order, which needs to identify the
consumer on the packing slip or company letterhead and indicate that the product is not intended
for resale. Meat products derived from animals of the sub-family Bovinae, and sheep and
goats, weighing 11 lb (5 kg) or less intended for personal consumption of the traveler is
permitted entry without export documentation.
- Sample/Research Product.
- Meat product, other than beef and beef products, weighing up to 220 lb (100 kg)
intended for sample or research use and not for sale is permitted entry without export
documentation provided that:
- A packing slip or letter is enclosed bearing the establishment, name, and
address of the plant, product name and weight, and the statement:
"Not for Sale."
- The outer carton is marked: "Sample - Not For Sale."
- The Canadian importer has provided declaration for entry of the sample.
- For additional assistance sending sample/research product into Canada, contact the
appropriate regional office: Moncton, New Brunswick; (506) 851-7400: Montreal, Quebec,
(514) 283-8888; Guelph, Ontario, (519) 837-9400; Winnipeg, Manitoba, (204) 983-4769;
Calgary, Alberta, (403) 292-4364; Vancouver, British Columbia, (604) 666-0841.
- Beef and beef products weighing up to 220 lb (100 kg) intended for sample or
research use and not for sale will be permitted entry but must comply with the same
requirements as commercial shipments. However, FSIS Form 9135-3 does not have to be
pre-cleared in Ottawa.
- Mechanically Separated Species.
- Obtain label approval from the Canadian Food Inspection Agency prior to
shipment. Label and samples submission may be done at the same time.
- Compositional standards:
- The calcium content shall not exceed 0.027% for each one percent
(1%) of protein.
- The maximum bone particle size shall not exceed 2 mm.
- Mechanically separated meat from red meat origin must be declared as such in the
ingredient statement on the label of further processed products.
- Sealing shipments of meat products exported from the U.S. into Canada.
- An official USDA seal is required for shipments of "unmarked"
products; a commercial seal is acceptable for "unstamped" products
(see definitions of these categories under the "Marking of Product"
section).
- The following conditions must be met if a shipment must be resealed (or an
additional seal must be applied) after the export certificate has been
preverified:
- Removal of the initial seal, unloading, loading, and resealing the
vehicle must be done under the supervision of the USDA inspector.
- The USDA inspector must issue a letter on USDA letterhead with the
following information: Identify the US-CA certificate number, the
initial seal number, the replacement seal number and the reason why a
replacement seal was needed.
- This letter should accompany the original certificate to the border. Do NOT add a
second seal number to the preverified certificate. Altering the certificate in any way
invalidates the certificate, which will result in rejection at the border.
- Tray pack, club pack, or jacket pack product - Canned or other retail labeled product is
sometimes shipped in trays or other minimally enclosed packing method which is equivalent to
case packing except that it does not afford adequate surface area on which to apply a shipping
label or the export stamp. Such product may be palletized, shrink-wrapped and shipped bearing
one shipping label and one export stamp per pallet provided the following are met:
- each pallet must contain the same type of product with retail units bearing a
label approved by CFIA,
- the shipping label to be placed on the pallet must bear all mandatory Canadian
labeling requirements according to Labeling Section A.3.b. and must include the
inspection legend and export stamp,
- retail units must be production coded and codes must be listed on FSIS Form 9135-3,
Certificate for Export of Meat and Poultry Products, and
- the consignee listed on FSIS Form 9135-3 must be the point of sale for the product
(after the shrink wrap is broken, tray packs may not move in commerce in Canada).
When completing FSIS Form 9135-3 (center blocks), exporters must enter a description of
the tray pack and product name, e.g., Luncheon Meat (3x 340g), the number of tray
packs, club packs, etc., and net weight for each type of product (retail label).
- Guaranteed Replacement Certificates - Shipments of U.S. meat and poultry detained by CFIA
inspectors for certain types of certification errors may be released based on the exporting
firm's or their representative's guarantee that a replacement certificate will be provided.
Before requesting a guarantee, it should be determined if a replacement certificate can be
issued by FSIS. Following FSIS Directive 9000.1, the valid reasons for replacing a certificate
are: the original certificate did not carry required information, the original certificate
carried incorrect information, or the name of consignee or exporter has changed. Replacement
certificates cannot be issued when net weight or case count of the shipment exceeds the net
weight or case count shown on the certificate.
The original certificate will be stamped "refused entry." The U.S. exporter (or
Canadian importer) will have 2 working days to notify the CFIA import inspector that a
replacement certificate will be issued and guaranteed.
Procedures established to provide
the guarantee and the replacement
certificate must be followed.
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Plants Eligible To Export
All federally inspected U.S. meat and poultry plants are recognized
initially as eligible to export to Canada. Exporters should be aware
that establishments not listed in the current FSIS Meat and Poultry
Inspection Directory may experience delays in getting their
certificates preverified. Contact the FSIS Technical Service Center,
Omaha, NE, phone (402) 344-5000 for assistance.
Est 635/P-635, Cargill Meat Solutions, Waco, TX. Eligibility restored effective for
product produced on or after September 14, 2007.
Plants Not Eligible To Export
Meat and poultry and meat and poultry products produced at
the following establishments are not eligible for export to
Canada until further notice. In addition, meat and poultry
products produced at other establishments from material
originating from these establishments are also not eligible for
export to Canada.
Est 2646/P-2646, Johnston County Hams, Smithfield, NC. Effective
for product produced on or after April 17, 2007.
Return to Top
Poultry Export Requirements for Canada
Contents:
Eligible/Ineligible Products
Facility Requirements
Slaughter Requirements
Processing Requirements
Labeling Requirements
Marking of Product (including "For Further Processing")
Documentation Requirements
Handling/Storage Requirements
Inedible/Edible for Animal Food
Other Requirements
Plants Eligible to Export
Plants Not Eligible to Export
Eligible/Ineligible Poultry Products
- Eligible Product
- Federally inspected poultry and poultry products, with the exception of
those poultry products indicated below in Section "B. Ineligible Product".
- Ground meat may be exported from the U.S. into Canada. There is no restriction on
the weight of the containers. The type of ground meat, i.e.. regular, medium or lean,
must be identified in the product description on the export certificate.
- Use of phosphate (TSP) as a pathogen reducing agent may be used for pre-chill or
post-chill applications on raw poultry carcasses under certain conditions.
- Imported Poultry Product. Poultry product imported from foreign countries and
further processed in the United States is eligible for export to Canada.
- Ineligible Product
- All carcasses and parts that contain kidneys and sexual organs, other than those
of chickens under 2.7 kg (5.9 lb) live weight and young ducks under 4 kg live weight
based on average weight.
- Mechanically separated poultry meat produced from raw material containing kidneys.
Exception: Mechanically separated chicken and finely textured meat derived from chicken
under 2.7 kg live weight is eligible if the presence of the kidneys is declared on the
label.
- Boneless poultry products containing injected ground or emulsified trimmings.
- Irradiated poultry products cannot be exported to Canada.
- Product certified for export to Canada cannot be stored in or shipped from a
non-USDA inspected facility including Identification Service, Certification Service,
and Food Inspection Service.
- Non-amenable species that are not slaughtered and processed under federal meat
inspection. This includes game meat imported under the control of the Food and Drug
Administration (FDA).
- Product treated by gaseous or aqueous application of ozone as an anti-microbial
agent.
- Head-on, feet-on carcasses. These carcasses can not comply with the Canadian
requirement to bear the U.S. mark of inspection.
Return to Top (Poultry Requirements)
Facility Requirements
- Sanitizers.
- The Canadian Food Inspection Agency requires sanitizers in poultry plants
that export directly or indirectly to Canada.
- Sanitizers are required for instruments, e.g., knives, scissors, and
other instruments, that are used:
- At trim stations on the evisceration line.
- In boning rooms.
- Must be maintained at a minimum temperature of 180° F.
- Must have an adequate water overflow connected directly to a drain.
Note: For information on the use of chemical sanitizers contact FSIS
Technical Service Center at (402) 344-5000.
- Automatic equipment, e.g., eviscerators, may be sanitized between carcasses with
chlorinated water not to exceed 50 ppm chlorine.
Return to Top (Poultry Requirements)
Slaughter Requirements
Canada's humane slaughter laws, requiring the stunning of poultry before slaughter, apply not only to
domestic plants but also to plants that export product to Canada. The only exceptions to this requirement
are ritual slaughter of poultry and decapitation of poultry without prior electrical stunning where
stunning would result in excessive bone breakage. See "Documentation Requirements."
Return to Top (Poultry Requirements)
Processing Requirements
- Poultry Products
- Procedures. Chilling of reprocessed poultry in the same chill tanks as poultry
being prepared for Canada is prohibited when the plant is not operating under a
HACCP system.
- Ready to cook, raw, single ingredient carcasses and cuts may not exceed
moisture pick up as a result of washing, chilling or other contact with
water in excess of that indicated in the Retained Water in Poultry Chart
(below) for the kind (species) and weight of bird as indicated in Column
II.
- For all kinds (species) NOT prepackaged, i.e., packed
in ice, maximum weight increase shall not be more than four percent greater
than that set out in Column II of the Retained Water in Poultry Chart for
the kind (species) and weight of dressed poultry carcasses individually
packaged. See Column III.
Retained Water in Poultry Chart |
Kinds |
Column I - Weight of Dressed Poultry Carcass (individually packaged) |
Column II - Maximum Weight Increase |
Column III - All kinds NOT pre- packaged (bulk packed in ice) |
Turkeys |
Under 4.5 kg |
8.0% |
12% |
Turkeys |
4.5 kg to under 9 kg |
6.0% |
10% |
Turkeys |
9 kg and over |
5.5% |
9.5% |
Chickens |
Under 2.3 kg |
8.0% |
12.0% |
Chickens |
2.3 kg and over |
6.0% |
10.0% |
All other kinds irrespective of weight |
6.0% |
10.0% |
- See Specific Labeling Requirements B. 7., Labeling of retained water in
Poultry.
- Added Substances.
- Phosphates.
- Baking soda containing the following phosphates is permitted in
product produced for Canada:
- For breading:
1/Sodium acid pyro-phosphate.
2/Mono calcium phosphate.
- For batter: Sodium aluminum phosphate.
- Other types of phosphates must be approved by the Canadian Label
Unit before use.
- Nitrates, nitrites.
- The input of nitrate/nitrite into raw or cooked product is
permitted up to 200 ppm in combination.
- The guideline upper limit of the residual test should not exceed,
in combination:
- 160 ppm for raw product.
- 80 ppm for cooked product.
- The processing procedure in the origin plant must be reevaluated
if the residual test indicates that the guideline upper limit is
exceeded.
- Sausage.
- Antioxidants are prohibited.
- Soya and other extenders are permitted, but products containing
them must be labeled as extended meat products.
- Extenders must be nutritionally equivalent to the meat they
replace, must meet all of the requirements of the Canadian Food and
Drug Regulations, and must be approved by the Canadian Meat and
Processed Animal Products Division. Exporters may contact the
Division for details.
- Dry and semi-dry sausage - Dry and semi-dry sausage manufacture must
comply with one of the options specified in the following document which is
found in Annex K of the "Canadian Meat Hygiene Manual of Procedures": Option used for the
control of E. coli O157:H7 in Dry and Semi-dry fermented sausage.
- Chicken fat is required to be bulk packed and identified as "for further
processing". Once in Canada, such a product must be either further processed or
packed and labeled as "Product of USA" in a Canadian registered
establishment.
- Diced, cooked chicken meat must comply with the requirements for labeling, kidney
removal.
- The standards for ground meat are as follows: Regular ground meat, maximum 30%
fat; Medium ground meat, maximum 23% fat; Lean ground meat, 17% fat.
Return to Top (Poultry Requirements)
Labeling Requirements
- General Labeling Requirements
- Label Approvals. In addition to USDA label approval, exporters must obtain
Canadian approval for immediate container labels for products intended for export.
Further processed product labels in consumer size and bulk packaging and non prepared
products and edible organs packaged in consumer size packages can register these by
sending proofs of proposed labels to: Meat and Processed Animal Products Division;
Process, Formula, and Label Registration Unit; Canadian Food Inspection Agency; 1431
Merivale Rd, Ottawa, Ontario K1A 0Y9; Tel. No.: (613) 225-2342.
Exporters should be aware that there is a label registration fee charged for all
meat/poultry labels registered with CFIA.
Labels for bulk packages (cartons) of non prepared products are not required to be
registered, but must bear the Canadian mandatory label requirements. The main panel
must be an intact section and not a combination made by uniting two or more sections
during carton assembly. If unstamped product is going directly to the consumer, the
export certificate will have "UNSTAMPED" preceding the product description.
The importer must identify the destination of the product to the exporter.
- Descriptive terms applied to meat and poultry product must be consistent
with Canadian Food and Drug Regulations and the Canadian Meat Inspection
Regulations. Common names of meat and poultry
products for sale in Canadian commerce are specified
by the Uniform Meat Cut Nomenclature System (UMCNS)
and are posted in the CFIA Meat Cuts Manual at the
following web
link: http://www.inspection.gc.ca/english/fssa/labeti/mcmancv/mcmancve.shtml.
The Canadian Food Inspection Agency (CFIA) has
informed FSIS that it will postpone enforcement of
this requirement until further notice.
- Final Label Approval Request. Establishment management has the responsibility
to document to inspection personnel that they have requested final approval for a
label from CFIA within 120 days as required. Final approval can be obtained by a
telephone request to CFIA. Without this information no authorization exists to
certify product reflected by this label for export to Canada after 120 days from
the proof approval date.
- Filing of approved labels. A copy of the approved label is forwarded directly to
plant management from CFIA.
- Registered labels cannot be transferred from one establishment for use at another
establishment for products being exported to Canada.
- Obsolete Label Registration. A Canadian label registration number given to a U.S. meat
product will be valid for a period of ten years only, following the registration date. It
is the responsibility of the importer and the U.S. establishment to ensure that the label
registration numbers for the imported meat products are still valid. Labels close to being
cancelled should be resubmitted for registration.
- Canadian mandatory label requirements. The following information must appear on all meat and
poultry labels:
- The name of the product. Effective December 20,
2007, Common names of meat and poultry products must
observe terminology found in the Uniform Meat Cut
Nomenclature System (UMCNS) manual.
- The country of origin.
- The lettering "Product of USA" must appear immediately below the
product description.
- The lettering must be at least half the height of the largest letter on
the main panel.
Note: Mixed origin labeling (e.g.
"Product of U.S., Canada, or Mexico") on product
exported to Canada is not allowed. Imported poultry is
prohibited unless processed in the U.S.
- The net quantity of the product.
- Net weight declaration.
- The words "Net" or "Net Weight" must be used in
the net weight declaration. Abbreviations of "Net" and/or "Weight"
are prohibited. The word "Net", used alone, is acceptable for both
English and French.
Net weight must be declared in metric units. Dual net weights, in
metric and avoirdupois, are acceptable. Associated unit weight
symbols (g, kg, lb, oz), as applicable, must be in lower case
letters without punctuation and without the plural "s", as shown.
- Net weight statement.
- Labels for products of various weights (catch weights), e.g., beef cuts,
hams, turkeys, chickens, must bear a net weight statement when submitted for
approval. Exporters may ship catch weight products, however, without marking
the actual weight in the net weight statement on individual packages. The net
weight figures may be added at the time of weighing and pricing in Canada.
- Shipping containers containing catch weight products must show a net
weight declaration and a net weight statement when shipped.
- The list of ingredients. If mechanically separated meat (specifically, meat that has been "deboned")
is an ingredient, then "mechanically separated meat" must be included as an ingredient on the
label.
- The name and address of the firm.
- The complete name and address--including the name of the country--of the
manufacturer or first dealer must be shown.
- The first dealer must be registered tenant of a USDA inspected plant or a Canadian
distributor.
- The name of the first dealer must be preceded by the words "Prepared for".
- Multi-establishment firms may show the address of the central office instead of individual
plants preparing the product.
- The USDA official inspection legend.
- The storage instructions.
- All products that are not shelf stable must provide storage information,
e.g., "Keep refrigerated," or "Keep under refrigeration," if
chilled product, or "Keep frozen," if frozen product, as applicable. Canada
rejects frozen product in containers labeled "Keep refrigerated."
- The storage instruction may be in the checkoff form on a shipping container.
- Prepackaged product (consumer-size packages).
- Immediate containers. Labels of all consumer-size packages of meat and poultry product
must show:
- All mandatory label requirements on the main panel.
- The product name, ingredients statement, and net weight in English and French.
- Shipping containers. Shipping containers for which the immediate containers have been
approved by the Canadian Label Unit need not be submitted to that office for approval. It will
be the packer's responsibility, however, to ensure that the containers bear all mandatory
label requirements, i.e.:
- The product description that is identical to the marking of the inner containers.
- The country of origin (Product of USA) must appear immediately below the product
description. The lettering must be at least half the height of the largest letter on
the main panel.
- The net quantity of the meat.
- The packer's name and address, including country.
- The USDA official inspection legend.
- The storage instructions, e.g., "Keep Refrigerated" or "Keep Frozen"
for chilled and frozen product, respectively.
Shipping containers are exempt from the bilingual labeling requirements even if the marking
of the immediate container is in both official languages.
- Labeling sealed product (vacuum packed). Sealed packaged poultry carcasses and parts shipped in fully
labeled outside containers must be marked or labeled by one of the following methods:
- Product individually marked with the USDA inspection legend. Frequently, frozen individually
stamped product is not easily identifiable inside the package and may therefore be subject to
rejection. To ensure ease of identification of product origin, it is recommended that bag
closure and identification be one of the following:
- Heat sealed and the bag imprinted with the EST. number, e.g., "Est. 38."
- Closed by a clip bearing the Est/Plant number.
- Product not individually marked with the USDA inspection legend but packaged in:
- Printed sealed bags bearing all mandatory labeling information.
- Plain sealed bags with insert labels bearing all mandatory labeling information.
- Plain sealed bags with self-destructive pressure-sensitive labels applied that bear all
mandatory labeling information. (Self-destructive labels are those that, once applied to the
container, cannot be removed intact).
- Labeling of Canned Products.
- Canned products with lithographed labels which exhibit the country of
production and establishment number must have the production date permanently
marked on the body of the can. If only the country of production appears on
the label, then the establishment number must be permanently marked on the
body of the can as well.
- Canned products with removable labels must have the name of the country of
origin (or an internationally recognized code), the establishment number, the code
for the production date, and type of product permanently marked on the body of the
can.
- Labeling of shipping containers.
- All or part of the mandatory information may be pre-printed on or applied to a
shipping container by means of a self-destructive pressure-sensitive label or
applied by on-line printing. (Self-destructive labels are those that, once applied
to the container, cannot be removed intact).
- The weight may be handwritten.
- The use of a check-off system or stamping or stenciling of the product
name is permitted.
- Placement of labels on containers.
- The label must be applied horizontally on the main panel.
- The upper right hand corner is the main panel on a square or
rectangle combo bin.
- The label must be applied in close proximity to the top of a
round combo bin.
- Size of label.
- The label of a small shipping carton must be of a size so that
the information can be easily read.
- The minimum size of the label on a large container (combo bin)
must be 8 1/2 x 11 inches (22.5 x 30 cm).
- The product description on the shipping containers must be the same as that registered
with the Standards and Label Unit of the Canadian Meat Hygiene Division.
- Canadian disposition of product for shipping container labeling or USDA export stamp
non-compliance.
- The broker/importer or representative may sort rejected lots by removing all
non-complying containers; or correcting any labeling deficiency, except for the
export stamp, by relabeling, stenciling, or obliterating the incorrect markings on
all non-complying containers.
- Shipping containers on which the export stamps are missing, incorrect, or are
completely illegible will be permitted entry provided an official of the Food
Safety and Inspection Service (FSIS) affixes the export stamp to these containers.
The marking of these containers must be under the supervision of a Canadian Food
Inspection Agency inspector in an establishment registered for inspection of
imported meat products.
Shipping containers with export stamps partially legible will be permitted entry
providing the identifying characters are identical to complete export stamps of
other containers in the lot.
- Lots rejected for export stamp or shipping carton labeling deficiencies may be
re-offered for reinspection provided all non-complying containers are removed or
corrected. In the case of partial shipments, the complying portion of the shipment
can enter using the original FSIS form 9135-3, whereas the sorted, non-complying
part of the shipment may be accepted, following correction of the deficiencies and
on the basis of a replacement certificate.
Entire shipments that re rejected can be re-certified when the deficiencies are
corrected. The Canadian inspector will select the appropriate sampling plan and
reinspect the ot.
Note: The Canadian Inspection Agency (inspector at the reinspection
establishment) must be notified of shipments of labeling to be used for relabeling.
Failure to notify CFIA will result in seizure of the labeling.
- The Quebec requirement. A Quebec provincial "Order-in-Council", dated April 15,1967,
requires that labels of products marketed as consumer ready units in the Province of Quebec be
written in the French language. Though not required, it is recommended that foodservice
products for Hotel, Restaurant, and Institutional (HRI) trade be labeled in this manner as
well. Bilingual labeling is permitted, but wording in French must precede that of the second
language. The Order requires that food labels show:
- Product nature, composition, use, exact quantity, origin, etc.
- Name and address of manufacturer, preparer, conditioner, or processor.
- Country of origin.
- Specific Labeling Requirements for Poultry
General labeling requirements are applicable.
- Shipping containers. Though not recommended, shipping containers with hand holds
may be used for product destined to Canada, provided the product is wrapped with a
protective covering. Information on the main panel of shipping containers must
include:
- All mandatory labeling requirements.
- The official U.S. grade mark.
- The statement, if applicable: "For Further Processing".
- Pliofilm bags. Labels on pliofilm bags must show:
- All mandatory labeling requirements.
- The official U.S. grade mark
- Kidneys and sexual organs.
- Labels of consumer packages containing carcasses or parts from chickens under
2.7 kg (5.9 lb) live weight must contain the statement "May contain kidneys"/
"peut conteir des reins" as part of the product description on the main
panel.
- Containers of poultry with kidneys removed should be clearly marked by lot number or
other acceptable means to be readily identifiable when shipped. Record:
- All marks or lot numbers placed on containers.
- Where and when poultry was stored.
- The name of the inspector present during procedure.
- Kind name for product description. The following kind names are acceptable: chickens,
chicken capons, stewing hens, young turkeys, mature turkeys, young ducks, mature ducks,
young geese, and mature geese.
Note: "Capon" may be used to describe only a carcass of a male chicken desexed by
mechanical removal of testicles.
- "Boneless" or "bone-in" must precede the name of the species of meat, either alone or
as a generic name (Example: Boneless Chicken) or it may be followed by the name of a cut
acceptable in Canada.
- Grading of Poultry Carcasses.
- The grade designation for whole poultry carcasses destined for Canada is no
longer mandatory. If graded, the grade designation (U.S. Grade A, Grade Utility,
or Grade Canner) must appear on all retail packages and on all shipping cartons for
poultry carcasses. Product that is eligible for a U.S. grade may be identified as
such. Product that has no equivalent U.S. letter grade, such as Canada Utility or
Canada Canner, is to be labeled "Grade Utility or Grade Canner."
- Ungraded whole poultry carcasses must be declared as "ungraded" on the export
certificate. It is not necessary to include the term "ungraded" on the product label.
- Poultry carcasses graded for export to Canada must be accompanied with the original
Poultry Products Grading Certificate (PY-210). The product description (common name) on
the export certificate (FSIS Form 9135-3), as well as the product label must reflect the
quality grade. The common names to be used for whole poultry carcasses are as follows:
Chicken -- Poulet; Mature chicken -- Poulet adulte; Old rooster -- Vieux coq; Capon --
Chapon; Rock cornish hen -- Poule rock cornish; Young turkey -- Jeune dindon; Mature
turkey -- Dindon adulte; Young duck -- Jeune canard; Mature duck -- Canard oie;
Mature goose -- Oie adulte
- Poultry graded for export to Canada must satisfy the criteria for the Canadian
grade, in addition to the equivalent U.S. grade standards. USDA graders have been
cross- trained and will provide the following statement on the official Poultry
Products Grading Certificate (PY-210):
"Product covered by this certificate meets grade requirements for Canada _____."
(The blank will indicate the appropriate Canadian grade.)
- Labeling of retained water in poultry
- The percent retained water pick up of poultry carcasses, parts, including detached
necks and salvaged portions in labeling is voluntary for product exported to Canada.
- Zero pick up may be declared in labeling to indicate that no moisture is picked up
or retained, provided the retained moisture is less that 0.5 percent.
- Giblets included with carcasses and prepackaged shall declare percent of retained
water in labeling and must refer to the giblets, or must be truthful for both carcass and
giblets with the upper limit for the giblets being the same as for the carcasses. Giblets
may not exceed 8 percent retained water.
- Label registration for dry and semi-dry sausage products must include details regarding the
option chosen to control E.Coli 0157:H7 (See linked document in the processing section). If
process changes, new label registration will be required.
- With respect to poultry meat and poultry meat products of U.S. origin for just in time direct
delivery to cruise ships anchored in Canadian ports, CFIA requirements for composition and label
registration of these poultry products have been waived. The poultry meat products will enter Canada
under Canadian Customs bond and will continue directly to cruise ships anchored in the CFIA designated
cruise ship terminal in Canadian ports, to be used as food for passengers and/or crew. These products
must be accompanied by the original copy of the FSIS Form 9135-3, with the exception of label registration
number, which may be omitted. See Section F. in Documentation for the certification requirements.
Return to Top (Poultry Requirements)
Marking of Product
- Marking Requirement. The USDA official inspection legend must be applied to inspected
and passed meat product as follows. This includes all product in closed containers bearing
the inspection legend and all mandatory labeling information.
- Poultry Carcasses.
- Individual carcasses must be marked with a breast tag bearing the inspection
legend and all other mandatory labeling information except storage instructions
and weight declaration.
- Alternatively, carcasses must be packaged individually in containers bearing
all mandatory labeling information.
- Parts. Parts (portions) packed in containers weighing:
- Up to 4.5 kg (10 lb) must bear all mandatory labeling information.
- More than 4.5 kg (10 lb) must be shipped in accordance with requirements for
further processed product or the shipping containers must be marked "Not for Retail trade."
See subparagraph "Shipment of Unmarked Product".
- Product Impracticable to Stamp.
- Small organs or cuts for which individual stamping is considered impracticable are
exempt from the marking requirements. They must, however, comply with one of the
following packaging procedures:
- Product may be packaged in fully labeled consumer-size packages. This type
of packaging requires label registration with CFIA.
- Product may be packaged in bulk containers. Labels for these containers are
not required to be registered but must bear all mandatory labeling requirements.
- Product may be shipped as unmarked product, and if so, must meet the requirements for
shipping "unmarked" product.
- Shipment of Unmarked and Unstamped Product (includes raw and further processed products)
- Definitions:
- Unmarked poultry products - products do not bear the poultry inspection
legend directly and they are packaged in non-labeled or partially labeled containers
(i.e., they are missing all or part of the information in A.2. under Labeling
Requirements above)
- Unstamped poultry products - individual units that do not bear the USDA
inspection legend but are packaged in a fully labeled shipping container (bears all
mandatory information on the outside of the shipping container -see A.2. under Labeling
Requirements above).
The following packaging/labeling procedures will exempt product from USDA sealing
requirements and notation of "unstamped" on the export document even though the USDA
inspection legend is not found directly on the product:
- If the USDA legend is stamped on a sealed bag enclosing the product or
applied to a breast tag on the product, it is not considered "unstamped."
- If an acceptable "tamper evident seal" method is used:
- use of tape bearing the USDA inspection legend closed in such a
way that the container cannot be opened without breaking the seal;
- use of a strap bearing the company name such that the strap would
have to be cut to open the container;
- use of combo bins with a liner that can be sealed with a company
seal bearing the name of the company such that the plastic strap or
metal seal cannot be removed without breaking the seal or tearing the
bag;
- closing by means of a pressure sensitive label which doubles as a
"tamper evident seal" which displays either the USDA inspection legend or
a full label with all mandatory requirements.
- "shrink wrapping" containers then applying a full pressure sensitive label
with all mandatory requirements on the outside.
"Unstamped" is not related in any way with presence or absence of the
export stamp.
- Requirements for sealing shipping containers, trucks, or other types of containers
conveying product to Canada.
- "Unmarked" poultry products may be imported into Canada provided:
- these products are consigned only to a Canadian registered
establishment for further processing;
- they enter in a truck or other conveyance that is sealed with a USDA
seal;
- the seal number is recorded on the FSIS Form 9135-3 (Meat and Poultry
Export Certificate of Wholesomeness for Canada); and
- the product description on the certificate is preceded by the word
"UNMARKED"; for example: "unmarked boneless ham".
- "Unstamped" poultry products may be imported into Canada sealed in one of the
following ways:
- the truck or conveyance (e.g., lined combo bin) may be sealed
by a USDA seal and the seal number is recorded in the "Remarks" section of
FSIS 9135-3. The product description on FSIS Form 9135-3 must also be
preceded by the word "Unstamped."
- Fully labeled poultry products, stamped product or unstamped product in sealed bags
which are packaged in fully labeled shipping containers do not require tamper-evident
sealing or a USDA seal on the truck/conveyance.
Return to Top (Poultry Requirements)
Documentation Requirements
- Certification Requirements for poultry products.
- All export certificates accompanying edible poultry products must be preverified by the
Canadian Food Inspection Agency's Import Control Office in Ottawa. Details of the procedure
may be found in the Canadian Export Procedures document found in the FSIS Export Library or
may be obtained from the FSIS Technical Service Center, Omaha, NE, phone (402) 344-5000. See
Export Notice 2004-3 for
additional information about the preverification procedure.
Note: FSIS Form 9135-3, Certificate for Export of Meat and Poultry Products
to Canada, is reprinted annually with a version corresponding to the current year (e.g.,
US-CA-99) and the old calendar year version becomes obsolete after December 31st each year.
- All export certificates accompanying product must be signed by an FSIS veterinarian. The
veterinary degree (DVM or equivalent) and the District/Circuit code must be indicated after
the signature.
- Fresh/frozen and processed products: Obtain FSIS Form 9135-3--Certificate for Export of
Meat and Poultry Products to Canada.
- Required information on export certificates.
- Must include for each product label/Est. #:
- complete and accurate product name (if applicable,
include the volume of the individual container)
- Canadian label approval number (if applicable)
- weightof lot
- number and type of containers in the lot (for canned
product, indicate the volume of individual containers
together with the number of containers within the shipping
carton on the export certificate, example: (860 ml x 12)).
- The product description on the export certificate must be the same as
that:
- Printed on the shipping containers.
- Registered with the Standards and Labels Unit of the Canadian Meat
Hygiene Division.
- Export certificate continuation sheets. Obtain FSIS form 9135-3A when a continuation sheet
is required to complete itemization of products in the shipment because of insufficient space
on the FSIS Form 9135-3. Type the following statement in the "Remarks" section of FSIS Form
9135-3: "Continuation sheet attached." Do not use company letterhead or USDA/FSIS
letterhead stationery.
- "In lieu of" Certificates. Replacement certificates issued in accordance with FSIS Directive
9000.1 (9/9/1999) should reflect the following statement in the "Remarks" section, rather than
in the left margin: "Issued in lieu of Certificate No. _____. The export mark on the product
covered by this certificate shows Certificate No. _____." This is advised because the margin is
often cut off when faxed to the Import Control Office in Ottawa.
- Items can be deleted from a preverified export certificate. Notify the CFIA border
inspector verbally or with a letter from either the USDA IIC or company. DO NOT mark through
an item on the original certificate.
- In the event an exporter does not use a preverified certificate, CFIA must be notified
by the exporter that the certificate has been cancelled. If the shipment is delayed more
than seven days from the date of preverification, the exporter must notify CFIA.
- The export stamp. The export stamp showing the certificate number must be applied to the
main panel of each shipping carton. Do NOT apply the export stamp to the export certificate.
- Poultry Carcasses. All shipments of graded whole poultry carcasses into Canada must be
accompanied with the original grading certificate.
- Additional statements required for all poultry - The slaughter procedures employed must be
certified using one of the following statements:
- Birds slaughtered with prior stunning (standard industry practice) - The following
statements must be typed in the "Remarks" section of FSIS Form 9135-3 or provided on
FSIS letterhead certificate for all poultry shipments to Canada:
"The birds the meat of which is covered by the present certificate were subject to
humane slaughter and were stunned before slaughter."
- Birds slaughtered under religious ritual slaughter practices (Halal or Kosher) which
does not employ stunning - Type the following statement in the "Remarks" section of FSIS
Form 9135-3 or provide on FSIS letterhead:
"The poultry products covered by this certificate are derived from birds that
received (Kosher, Halal) slaughter as based upon documentation provided by religious
authorities or by (Kosher, Halal) label declaration".
Note: delete the word Kosher or Halal in the ritual slaughter statement as applicable.
- Birds slaughtered by decapitation (fowl only) - Canada allows complete decapitation
without prior electrical stunning as an acceptable method of slaughter for fowl. However,
this procedure is acceptable only where electrical stunning results in excessive bone
breakage and consequent loss and increased public health risk. Type the following statement
in the "Remarks" section of FSIS Form 9135-3 or provide on FSIS letterhead:
"The poultry products covered by this certificate are derived from fowl slaughtered by
decapitation without prior electrical stunning."
- Pharmaceutical Requirements.
- Obtain FSIS Form 9135-3 only if the product bears the U.S. mark of inspection. Export
certification of inedible products, other than technical animal fat (9 CFR 351) and
certified pet food (9 CFR 355), is no longer provided by FSIS. Exporters should contact
APHIS field offices to obtain information about certification of inedible products. A list
of APHIS offices is available at
http://www.aphis.usda.gov/vs/ncie/iregs/products/vsavic.pdf. See
FSIS Notice 17-05 for additional information.
- Obtain FSIS Form 9205-7 (7/88) formerly MP Form 17, Certificate for Glands, Organs, and
Offal for Pharmaceutical Purposes only if the product bears the U.S. mark of inspection.
This certificate does not need to be submitted for preverification by the Import Control
Centre in Ottawa.
Note: FSIS Form 9205-7 is now printed with the Department seal in the lower left corner and
should not be stamped with the export stamp as was previously required. FSIS Form 9205-7
should be reordered to replace older forms without the Department seal.
- Waiver to Canadian Requirements
- The following statement must appear in the "remarks" section of FSIS form 9135-3 if the
company has been granted a waiver to Canadian labeling requirements:
"The Canadian requirements for labeling and labeling registration have been waived for
the product listed above because it will be processed in Canada and exported to the U.S. or
other countries."
- The product must be identified as "unmarked", which requires a USDA seal on the truck.
- Modified Procedure to Export Products Under Intensified Reinspection
U.S. companies have the option of forwarding the original laboratory result report showing negative
or enumerated results. Alternatively, the results may be typed in the remarks section of the
Certificate for Export of Meat and Poultry Products (FSIS Form 9135-3), i.e., "Products
tested for __________ with the following results: __________ (negative, not detected,
X ppm, etc.)".
- Poultry exported to Canada for further processing and subsequently exported to Japan -
Upon the request of the exporter, the following information must be provided either in the
"Remarks" section of FSIS Form 9135-3 or on an FSIS letterhead certificate (which is signed
by the same FSIS veterinarian signing the export certificate):
- Statements for all products intended for re-export to Japan:
"The meat and/or meat products described herein were processed under sanitary
conditions in accordance with laws and regulations of the United States. The laws
and regulations of the United States have been deemed to be equivalent to the
inspection laws of Japan."
"There have been no outbreaks of fowl pest (fowl plague) for at least 90 days in the
United States. Further, in the area where birds for export (meat) were produced
(such an area being within a minimum radius of 50 kilometers from the production
farm), Newcastle disease, fowl cholera, and other serious infectious fowl diseases,
as recognized by the United States, have not occurred for at least 90 days."
- Poultry is restricted for export to Japan from certain States for specific
periods. Certification must be provided that poultry did not originate from or
transit unsealed through these States during the restricted periods relative to each
affected State. Obtain the
appropriate statements from
the Japan requirements.
- Meat and meat products of U.S. origin for just in time direct delivery to cruise ships
anchored in designated cruise ship Canadian ports must have the following certification
statement in the Remarks section of FSIS Form 9135-3 or on an FSIS letterhead certificate:
"The Canadian requirements for meat products composition and label registration have been
waived. The meat products covered by this certificate are intended for direct and just in time
delivery to cruise ships anchored in designated cruise ship facilities in Canadian ports."
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Handling/Storage Requirements
- Combo Bins
- Only fresh poultry cuts are permitted entry in combo bins. The use of combo bins for
export of frozen poultry cuts is prohibited. (Frozen cuts are permitted entry only in
closed shipping containers bearing all mandatory labeling requirements.)
- Combo bins must be consigned directly to Canadian registered establishments.
- Combo bins must bear all mandatory labeling information for shipping containers.
- Truckload or Carload Lots
Placards. Loose or bulk poultry and edible fats conveyed in railroad cars, trucks, or trailers
must be accompanied by a placard (12"x12") that bears all mandatory labeling requirements. The
placard must be affixed to the door of the vehicle containing poultry and in a conspicuous
location of the vehicle containing edible fats.
- Repackaging of U.S. Product Prior to Export to Canada
- The repackaging of product prior to export to Canada from plant A's boxes to plant
B's boxes is permitted provided that the product is further processed during the
repackaging procedure.
- Repackaging of product without further processing of the product is prohibited.
Switching product from one vacuum pack to another vacuum pack with a different
establishment number is not considered further processing.
- Handling Inedible Product. Canada requires that:
- The chilling, packing, and marking of inedible poultry products for animal food
must be carried out in rooms or areas where poultry product for human consumption is
not handled.
- A poultry product that is not approved for human food but is passed for animal food
must be directed to and processed in a designated room of the inedible products area.
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Inedible/Edible Product for Animal Food
- Inedible Product for Animal Food.
- Export certification of inedible products, other than technical animal fat
(9 CFR 351) and certified pet food (9 CFR 355), is no longer provided by FSIS.
Exporters should contact APHIS field offices to obtain information about
certification of inedible products. A list of APHIS offices is available at
http://www.aphis.usda.gov/vs/ncie/iregs/products/vsavic.pdf.
See FSIS
Notice 17-05 for additional information.
- Edible Product for animal food.
All products imported as edible must follow the usual procedures regulating the product being
imported. These products may be exported to Canada under the following conditions:
- Obtain FSIS Form 9135-3 and type the following statement on the face of the
certificate: "For Animal Food - For Export to Canada."
- Canadian label approval is required.
- Product must meet edible requirements, e.g., whole livers must be branded and have
attached lymph nodes.
Return to Top (Poultry Requirements)
Other Requirements
- Hyperchlorination of Water.
Poultry and poultry products intended for export to Canada may be processed with
hyperchlorinated water. Plants must follow the U.S. guidelines for the use of
hyperchlorinated water. Canadian requirements allow the chilling of reprocessed birds
in the same chill tank as regular production provided the process is controlled under
a HACCP plan implemented in accordance with 9 CFR Part 417.
- Use of Trisodium Phosphate (TSP).
The following conditions apply to the use of TSP:
- The TSP solution, dissolved in water to a concentration between 8% and 12%,
may be applied only to raw poultry carcasses that have been inspected.
- The TSP solution must be maintained between 45° F (7.2° C) and 55°
F (12.8° C) for raw chilled poultry (i.e., post chill).
- The TSP treatment solution must be continuously circulated through a filtration
system.
- Exposure of the carcasses to the TSP solution cannot exceed 15 seconds for the
pre-chill or post-chill
- Canadian import inspectors must be able to view the export stamp and product labels on
cartons/combos that are placed on the rear of the truck. It is advisable to position these
cartons and/or combos at the time of loading in order to avoid any delays at the border.
- If the inspector is unable to verify the export stamp or the product labels, the
company has three options:
- Have a carton/combo removed or turned around so the inspector can examine
the shipping container at the border,
- move the product to the designated reinspection facility in Canada so the
Canadian inspector can verify the information on the shipping container,
- or upon request of the U.S. exporter or the Canadian importer, move the
product to any other Canadian reinspection facility that may be closer to the
border for visual inspection by the Canadian inspector.
- Full reinspection of a shipment designated as a "skip lot" will only
occur if there is a problem with the export stamp or shipping label.
- Return of USDA-Accepted Canadian Export Product.
- Canadian export product that has passed U.S. import inspection. Meat and poultry
exported to the United States from Canada becomes U.S. product after it has passed
U.S. import inspection and has been released to the importer. To export this product
back to Canada, the product must be certified for export under the usual USDA
certification procedure. However, FSIS form 9135-3 does not need to be submitted for
preverification by CFIA prior to shipping. The following statements must be typed in
the "Remarks" section of FSIS Form 9135-3:
- "The product originated in Canada."
- "The product has been under USDA control for the duration
of its stay in the United States."
- Immediate return of product. An exception to subparagraph 1.may be made if the
shipment is returned immediately and is accompanied by all original export
certificates. The product is ineligible for entry into Canada if not accompanied by
the applicable certificates. Exporters may wish to contact Canadian regional inspection
officials in the region in which the origin plant is located for advice on return of product
on a case basis.
- Return of U.S. Product Rejected in Canada.
- Product refused by importer. If product does not comply with the importing company's
specifications, product can freely return to the U.S. with a copy of FSIS form 9135-3. If
problems occur at the point of re-entry, contact the FSIS Technical Service Center, Omaha,
NE, phone (402) 344-5000 for assistance.
- Product refused by the Canadian Food Inspection Agency.
- Refusals due to health concerns (i.e. fecal contamination,
microbiological contamination, residue violation, etc.) will be handled
on a case by case basis. Contact the appropriate District Office covering the
U.S. destination of the returned product in accordance with FSIS Directive
9010.1.
- Refusals due to non compliance with CFIA's requirements (i.e.labeling
discrepancies, lack of tamper evident seals, etc.) are free to return to the
U.S. with a copy of FSIS form 9135-3.
- Personal consumption. Meat or poultry product weighing 44 lb (20 kg) or less intended for
personal consumption of the traveler is permitted entry without export documentation. This
includes product sold through mail order, which needs to identify the consumer on the packing
slip or company letterhead and indicate that the product is not intended for resale.
- Sample/Research Product
- Meat or poultry product weighing up to 220 lb (100 kg) intended for sample or
research use and not for sale is permitted entry without export documentation provided
that:
- A packing slip or letter is enclosed bearing the establishment, name, and
address of the plant, product name and weight, and the statement: "Not for
Sale."
- The outer carton is marked: "Sample - Not For Sale."
- The Canadian importer has provided declaration for entry of the sample.
- For additional assistance sending sample/research product into Canada, contact the
appropriate regional office: Moncton, New Brunswick; (506) 851-7400: Montreal, Quebec,
(514) 283-8888; Guelph, Ontario, (519) 837-9400; Winnipeg, Manitoba, (204) 983-4769; Calgary,
Alberta, (403) 292-4364; Vancouver, British Columbia, (604) 666-0841.
- Mechanically Separated Species.
- Obtain label approval from CFIA prior to shipment. Label and sample submission may be done
at the same time.
- Compositional standards:
- The calcium content shall not exceed 0.027% for each one percent (1%) of protein.
- The maximum bone particle size shall not exceed 2 mm.
- Kidneys must be removed from poultry carcasses or parts prior to their use as material for
mechanical separation.
- Mechanically separated meat from poultry origin must be declared as such in the ingredient
statement on labels of further processed products.
- Sealing shipments of meat products exported from the U.S. into Canada.
- An official USDA seal is required for shipments of "unmarked" or
"unstamped" products.
- The following conditions must be met if a shipment must be resealed (or an
additional seal must be applied) after the export certificate has been
preverified:
- Removal of the initial seal, unloading, loading, and resealing the vehicle
must be done under the supervision of the USDA inspector.
- The USDA inspector must issue a letter on USDA letterhead with the
following information: Identify the US-CA certificate number, the initial seal
number, the replacement seal number and the reason why a replacement seal was
needed.
- This letter should accompany the original certificate to the border. Do NOT add a
second seal number to the preverified certificate. Altering the certificate in any
way invalidates the certificate, which will result in rejection at the border.
- Tray pack, club pack, or jacket pack product - Canned or other retail labeled product is
sometimes shipped in trays or other minimally enclosed packing method which is equivalent to
case packing except that it does not afford adequate surface area on which to apply a shipping
label or the export stamp. Such product may be palletized, shrink-wrapped and shipped bearing
one shipping label and one export stamp per pallet provided the following are met:
- Pallets must contain the same type of product with retail units bearing a label
approved by CFIA,
- the shipping label to be placed on the pallet must bear all mandatory Canadian
labeling requirements according to Labeling Section A.7. and include the inspection
legend and export stamp,
- retail units must be production coded and codes must be listed on FSIS Form 9135-3,
Certificate for Export of Meat and Poultry Products, and
- the consignee listed on FSIS Form 9135-3 must be the point of purchase for the product
(after the shrink wrap is broken, tray packs may not move in commerce in Canada).
When completing FSIS Form 9135-3 (center blocks), exporters must enter a description of the
tray pack and product name, e.g. Luncheon Meat (3x 340g), the number of tray packs, club packs,
etc., and net weight for each type of product (retail label).
- Guaranteed Replacement Certificates - Shipments of U.S. meat and poultry detained by CFIA
inspectors for certain types of certification errors may be released based on the exporting
firm's or their representative's guarantee that a replacement certificate will be provided.
Before requesting a guarantee, it should be determined if a replacement certificate can be
issued by FSIS. Following FSIS Directive 9000.1, the valid reasons for replacing a certificate
are: the original certificate did not carry required information, the original certificate
carried incorrect information, or the name of consignee or exporter has changed. Replacement
certificates cannot be issued when net weight or case count of the shipment exceeds the net
weight or case count shown on the certificate.
The original certificate will be stamped "refused entry." The U.S. exporter (or
Canadian importer) will have 2 working days to notify the CFIA import inspector that a
replacement certificate will be issued and guaranteed.
Procedures established to
provide the guarantee and the
replacement certificate must be followed.
Return to Top (Poultry Requirements)
Plants Eligible to Export
All federally inspected U.S. meat and poultry plants are recognized
initially as eligible to export to Canada. Exporters should be aware
that establishments not listed in the current FSIS Meat and Poultry
Inspection Directory may experience delays in getting their
certificates preverified. Contact the FSIS Technical Service Center,
Omaha, NE, phone (402) 344-5000 for assistance.
Est 635/P-635, Cargill Meat Solutions, Waco, TX. Eligibility restored effective for
product produced on or after September 14, 2007.
Plants Not Eligible to Export
Meat and poultry and meat and poultry products produced at
the following establishments are not eligible for export to
Canada until further notice. In addition, meat and poultry
products produced at other establishments from material
originating from these establishments are also not eligible for
export to Canada.
Est 2646/P-2646, Johnston County Hams, Smithfield, NC. Effective
for product produced on or after April 17, 2007.
Return to Top (Poultry Requirements)
CA-106 (Jan 15, 2009)
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