Chapter 11 - Export

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11.7.3 European Union

11.7.3.1 General information

The requirements given in this section apply to the export of fresh meat and meat products to Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark (except for the Faeroe Islands and Greenland), Eire (Republic of Ireland), Estonia, Finland, France (including the overseas departments of Guadeloupe, French Guyana, Martinique and Réunion and the Principality of Monaco but excluding the overseas territories), Germany, Greece, Hungary, Italy (excluding the Vatican or the Republic of San Marino), Latvia, Lithuania, Luxembourg, Malta, the Netherlands, Poland, Portugal (including Azores and Madeira), Romania, Slovakia, Slovenia, Spain (including Canary Islands and the Balearic Isles but excluding Ceuta and Melilla), Sweden and the United Kingdom (including the Channel Islands and the Isle of Man).

11.7.3.1.1 Definitions

Specified risk materials (as defined in Annex V to Regulation (EC) No 999/2001):

As regards bovine animals:

1. the skull excluding the mandible and including the brain and eyes, and the spinal cord of animals aged over 12 months;
2. the vertebral column excluding the vertebrae of the tail, the spinous and transverse processes of the cervical, thoracic and lumbar vertebrae and the median sacral crest and wings of the sacrum, but including dorsal root ganglia of animals aged over 30 months; and
3. the tonsils, the intestines from the duodenum to the rectum and the mesentery of animals of all ages.

As regards ovine and caprine animals:

1. the skull including the brain and eyes, the tonsils and the spinal cord of animals aged over 12 months or which have a permanent incisor erupted through the gum; and
2. the spleen and ileum of animals of all ages. (matériels à risque spécifiés)

For other definitions referred to in the EU legislation regarding meat products and meat by-products, the following reference can be consulted:

For meat products, refer to Annex I of Regulation EC No 853/2004

For meat by-products, refer to article 2 of Regulation EC No 1774/2002

11.7.3.1.2 List of approved establishments

Only establishments listed by the EU may export edible meat and products to the EU. The product must be kept at all times in EU approved establishments in order to maintain its eligibility to be exported to the EU (see section 11.7.3.6.2 for details).

11.7.3.1.3 Finished products standards

The Agreement between Canada and the EU outlines the level of equivalence of sanitary measures implemented in the respective markets in matters such as construction and operation of establishments and official controls, which is reflected in the export requirements of this section. However in the case of finished products standards such as composition, residue levels or treatment, (e.g., salting, heating or drying) EU requirements as stated in the EU legislation prevail. The operator bears full responsibility for compliance with applicable requirements.

11.7.3.2 Special Conditions

For fresh meat, poultry meat, game meat, farmed game meat and meat products, the following additional special conditions apply:

1. Wooden pallets

   Wooden pallets may be used in areas of the establishments where products are fully packaged (e.g., freezers or coolers).

   The use of wooden pallets in rooms where exposed meat is present must be phased out.

   As an interim measure, when wooden pallets are used in rooms where products are exposed, adequate control must be exercised to ensure the pallets remain free of contamination and damage. Plant management must ensure that pallets are in good repair and clean before use. Wooden pallets must be kept at least three metres away from exposed products and covered with a plastic.

2. Product flow to assure all hygiene requirements

   Exposed meat must be stored in a separate room from packaged meat, unless stored at different times.

3. Packaging operations in the same room are subject to the following conditions

   Packaging material must be assembled under hygienic conditions either in a separate room or, if in the cutting room, never within three metres of exposed products.

4. Microbiological testing for export to Finland and Sweden

   Microbiological testing must be in accordance with Commission Regulation (EC) No 1688/2005.

5. Pens for sick and suspect animals

   Wood shall not be used for pens of sick and suspect animals.

11.7.3.3 Specific or additional inspection procedures

11.7.3.3.1 Ante-mortem inspection

3.1.1 All animals except swine:

Ante-mortem inspection must be conducted by a veterinarian.

3.1.2. Swine

• 3.1.2.1 Market hogs will be inspected in accordance with CFIA procedures.
• 3.1.2.2 Swine other than market hogs must be inspected by a veterinarian.
• Note: Market hogs means fattening young pigs, as confirmed by ante-mortem inspection and dressed carcass weight, which must not exceed 100 kg.

11.7.3.3.2 Post-mortem inspection

1. Pigs
   1. Heart inspection:
      1. For market hogs, the following number of swine hearts from inspected and passed carcasses at each approved slaughter establishment must be incised and their interior surfaces inspected by a CFIA veterinarian:
         1. Six (6) hearts per establishment per week (or a rate to yield 300 hearts/ establishment/ year) must be incised and their interior inspected. The CFIA veterinarian should randomly select one time per week to conduct the inspection. During this time, 6 hearts should be randomly selected. Each of the hearts should be laid open for examination of the endocardium in all chambers and associated valves.
         2. Gross pathological lesions, including lesions of endocarditis, should be described and recorded. Negative findings should also be recorded. The records should be maintained on file in the inspection office (see Annex N for more details).
      2. For swine other than market hogs, the heart must be incised lengthwise so as to open the ventricles and to cut through the interventricular septum.
   2. Meat:

      In accordance with the Commission Regulation (EC) No 2075/2005, skeletal muscle is to be tested for Trichinella by using a validated digestion method approved by the CFIA in a CFIA laboratory or a laboratory certified by the CFIA for that purpose or to be submitted to cold treatment by using a treatment approved by the CFIA.

2. Bovine
   1. Livers: incision of the gastric surface and at the base of the caudate lobe to examine the bile ducts (see Annex L).
   2. Heads: two incisions must be made in the external masseters parallel to the mandible.
3. Domestic solipeds

   In accordance with the Commission Regulation (EC) No 2075/2005, skeletal muscle is to be tested for Trichinella by using a validated digestion method approved by the CFIA in a CFIA laboratory or a laboratory certified by the CFIA for that purpose.

4. Farmed game - wild boar

   In accordance with the Commission Regulation (EC) No 2075/2005, skeletal muscle is to be tested for Trichinella by using a validated digestion method approved by the CFIA in a CFIA laboratory or a laboratory certified by the CFIA for that purpose.

11.7.3.3.3 Regular check on general hygiene

In addition to Canadian operational and preoperational sanitation requirements, the product testing requirements for E. coli and Salmonella in the section on the United States in this chapter (Annex T and U) must be implemented.

11.7.3.3.4 Veterinary supervision of cutting/boning/processing establishments

Monthly supervision by an official CFIA veterinarian is required in exporting stand-alone cutting, boning and processing establishments approved for export to the EU to assess continued compliance with applicable EU requirements. In the case of approved establishments which are not producing for the EU market or are not producing for the EU market on a monthly basis, the frequency of veterinary supervisory visits will be adjusted to be performed at least once each month the establishment is producing for the EU market.

11.7.3.4 Additional certification

a) For edible products amenable to the Meat Inspection Act destined to the EU

Product	Destination	Required certification	Remarks
Fresh meat, including minced meat, of domestic bovine animals, including bison. Commission Regulation (EU) No 206/2010 - Annex II, Part 2 - BOV	All EU countries except France	Annex A	(1)
Fresh meat, including minced meat, of domestic bovine animals, including bison. Commission Regulation (EU) No 206/2010 - Annex II, Part 2 - BOV	France	Annex A + Annex A (France section)
Fresh meat of domestic swine Decision 2005/306/EC	All EU countries	Annex A-1	(1)
Fresh meat, excluding minced meat, of domestic solipeds Commission Regulation (EU) No 206/2010 - Annex II, Part 2 - EQU	All EU countries	Annex A-2
Meat of poultry Regulation (EC) 798/2008	All EU countries	Annex C	(1)
Meat of ratites Regulation (EC) 798/2008	All EU countries	Annex C-1
Fresh meat, excluding offal and minced meat, of farmed game animals Commission Regulation (EU) No 206/2010 - Annex II, Part 2 - RUF	All EU countries	Annex D	(2)
Meat products and treated stomachs, bladder and intestines 2007/777EEC, Annex III	All EU countries except France	Annex F	(3) as defined in regulation (EC) 853/2004
Meat products and treated stomachs, bladder and intestines 2007/777EEC, Annex III	France	Annex F + Annex A (France section)	Annex A (France section) is applicable for products containing bovine, ovine, caprine meat
Meat preparations 2008/592/EC, Annex II	All EU countries except France	Annex F-1	(4) as defined in regulation (EC) 853/2004
Meat preparations 2008/592/EC, Annex II	France	Annex F-1 + Annex A (France section)	Annex A (France section) is applicable for products containing bovine, ovine, caprine meat
Fresh meat, excluding offal and minced meat, of wild animals Commission Regulation (EU) No 206/2010 - Annex II, Part 2 - RUW	All EU countries	Annex K	(5)
Animal casings 2003/779/EC	All EU countries except France	Annex I	(6) Annex B is applicable for products derived from bovine, ovine or caprine.
Animal casings 2003/779/EC	France	Annex I + Annex A (France section)	Annex A (France section) is applicable for products derived from bovine, ovine, caprine.

b) For edible products in transit/temporarily stored in the EU

Product	Remarks
Fresh meat derived from domestic bovine, swine, sheep, goat and solipeds and farmed and wild game animals Commission Regulation (EU) No 206/2010 - Annex II, Part 2 - transit-storage	Annex T (7)
Animal casings 2003/779/EC	Annex T-1 (7)
Meat, minced meat and mechanically separated meat of poultry Regulation (EC) 798/2008; 411/2009	Annex T-2 (7)
Meat preparation 2008/592/EC, Annex II	Annex T-3 (7)
Meat products and treated stomachs, bladder and intestines 2007/777EEC, Annex IV	Annex T-4 (7)

c) For products destined to the production of gelatine and for by-products not intended for human consumption (7)

Product	Destination	Required certification	Remarks
Raw materials destined to the production of gelatine intended for human consumption 1664/2006/EC	All EU countries except France	HA 2116 O-drive>APHD>AHD>IntlTT>EXPORT CERT>Animal Products>Europe> Please note the O: drive is only available to CFIA inspectors + Annex on SRMs for edible products	(8) Annex on SRMs is applicable for products containing bovine, ovine, caprine meat
Raw materials destined to the production of gelatine intended for human consumption 1664/2006/EC	France	HA 2116 O-drive>APHD>AHD>IntlTT>EXPORT CERT>Animal Products>Europe> Please note the O: drive is only available to CFIA inspectors + Annex A (France section)	(8) Annex A (France section) is applicable for products containing bovine, ovine, caprine meat
Animal by-products for the manufacture of technical products (including pharmaceutical products) 2002/1774/EC	All EU countries except France	HA 2113 O-drive>APHD>AHD>IntlTT>EXPORT CERT>Animal Products>Europe> Please note the O: drive is only available to CFIA inspectors + Annex on SRMs	(8) Annex on SRMs is applicable for products containing bovine, ovine, caprine meat
Animal by-products for the manufacture of technical products (including pharmaceutical products) 2002/1774/EC	France	HA 2113 O-drive>APHD>AHD>IntlTT>EXPORT CERT>Animal Products>Europe> Please note the O: drive is only available to CFIA inspectors + Annex B (France section)	(8) Annex B (France section) is applicable for products containing bovine, ovine, caprine meat
Animal by-products for the manufacture of pet food 2002/1774/EC	All EU countries except France	HA (pending) O-drive>APHD>AHD>IntlTT>EXPORT CERT>Animal Products>Europe> Please note the O: drive is only available to CFIA inspectors + Annex on SRMs	(8) Annex on SRMs is applicable for products containing bovine, ovine, caprine meat
Animal by-products for the manufacture of pet food 2002/1774/EC	France	HA (pending) O-drive>APHD>AHD>IntlTT>EXPORT CERT>Animal Products>Europe> Please note the O: drive is only available to CFIA inspectors + Annex B (France section)	(8) Annex B (France section) is applicable for products containing bovine, ovine, caprine meat

Remarks

(1) Additional microbiological requirements apply to products destined to Finland and Sweden as per Regulation (EC) 1688/2005.

(2) Fresh meat of farmed non-domestic animals other than suidae.

(3) Meat product: means processed products resulting from the processing of meat or from the further processing of such processed products, so that the cut surface shows that the product no longer has the characteristics of fresh meat.
Treated stomachs, bladders and intestines: means stomachs, bladders and intestines that have been submitted to a treatment such as salting, heating or drying after they have been obtained and after cleaning.

(4) Meat preparations means fresh meat, including meat that has been reduced to fragments, which has had foodstuffs, seasonings or additives added to it or which has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.

(5) Fresh meat of wild animals other than suidae and solipeds.

(6) Refer to Annex M for specific establishment approval requirements.

(7) At the request of the exporter. See applicable annex for the product as indicated in the table above for animal health requirements.

(8) All establishments registered under the Meat Inspection Act are considered eligible to export. Other establishments have to be approved by the Animal Health Division. The list can be obtained at the following address: O:\APHD\AHD\IntlTT\Approved Lists - Import-Export\ABP - Internal Use

11.7.3.5 Special marking and packaging requirements

11.7.3.5.1 Label bearing the health mark

The label bearing the health mark (see Annex Q) must be applied on products that fully meet the EU requirements at the time of packaging.

The health mark label must be applied to the packaging in such a way that it is destroyed when the packaging is opened. It must be placed over the lid and bottom junction, or over an encircling strap of the carton to prevent any unauthorized tampering of the product. In cases where the label is applied over an encircling strap, it must be applied in such a way that it will be broken when the strap is removed. If it is possible to remove the strap (and, therefore, open the carton) without damaging or breaking the label, it will be deemed not to comply with EU requirements. The label must also show a serial number.

To order labels bearing the health mark, the procedure described in section 11.3 (6) must be followed. Specifications for the health mark should be reviewed and accepted by the RVO. (Applicable information for the health mark are given in (c) below). When requested by the operator, additional information may appear on the sticker provided it is factual and not misleading. It is understood that unlike export stickers (CFIA/ACIA 4091), the stickers used to apply the health mark must not bear the department name, logo or form number, but the letters EU/UE.

Log books as required for export stickers (CFIA/ACIA 4091) must also be kept for the health mark label (see 11.3 (6)).

Boxes bearing the health mark label, as described above, need not bear the export stickers (CFIA/ACIA 4091). Instead, they should be stamped at the time of export with the export stamp.

11.7.3.5.2 Health marking and identification of meat

1. The health mark is oval and must be as follows:
   • 6.5 cm wide, 4.5 cm high;
   • on the upper part: CANADA in capital letters;
   • in the centre, the registration number of the establishment;
   • the letters must be 0.8 cm high; and
   • the figures must be 1 cm high.
2. As part of official controls to be carried out in approved slaughterhouses, the official veterinarian is to supervise health marking and the mark used.
3. The carcass or parts of the carcass must be marked with a health mark in accordance with Section I, Chapter III of Annex I to Regulation (EC) No 854/2004.
4. As part of official controls to be carried out in approved establishments, other than slaughterhouses that receive eligible products for processing, a CFIA inspector is to control the use of the health mark that identifies products eligible for export to the EU.
5. The packages of meat must be marked with an identification mark in accordance with Section I of Annex II to Regulation (EC) No 853/2004. A label bearing the EU health mark applied to packaging as indicated in 11.7.3.5.1 satisfies that requirement.

11.7.3.5.3 Labelling of veal and veal products

The EU has specific requirements regarding the labelling of veal and veal products. The details are outlined in Regulation (EC) No 1234/2007 establishing a common organization of agricultural markets and on specific provisions for certain products. Article 113Bb and Annex XIa establish requirements for the marketing of meat of bovine animals aged 12 months or less.

11.7.3.5.4 Labelling of beef and beef products

Labelling requirements for beef and beef products demand the identification of animals for traceability purposes (i.e. traceable to the farm of origin; see Regulation - (EC) No 1760/2000 of July 17, 2000).

The operator will be responsible for assuring that appropriate measures are taken to meet the labelling requirements of the country to which the product is being exported (including label approval if necessary).

Information on the label must allow traceability to the animals from which meat products are derived. For labelling purposes, records on the slaughtered animals should contain pertinent information such as farm of origin.

Labelling claims

An identification system must be in place for animals from which beef and beef products are derived, at a level that will allow for the label claims to be substantiated. As an example, the declaration "Product of Canada" can only appear on products derived from animals born and raised in Canada.

11.7.3.6 Other requirements

11.7.3.6.1 Establishment approval

• The operator must make a formal application to the appropriate Manager, Meat Programs Network (MMPN) through the Inspector in Charge and the Regional Veterinary Officer (RVO).
• In the application, the operator must confirm awareness of applicable requirements and describe controls that have been developed and will be implemented to ensure that the establishment is in compliance with applicable EU requirements.
• The control programs must be acceptable to the Inspector in Charge and must include monitoring, verification and record keeping activities, deviation procedures and be auditable and effective.
• A RVO will perform an inspection of the establishment in operation to evaluate its compliance with EU requirements using Annex M. The RVO will inform the operator of his/her findings.
• If the RVO is satisfied that the facilities, operations and inspection comply with the requirements, and that the operator will undertake to maintain ongoing compliance with all applicable requirements, he/she will inform the MMPN by forwarding a copy of Annex M and Annex I of the introduction to Chapter 11 to the Area Export specialist, Meat Program Network (MPN) for final review.
• If the application is found acceptable at the MPN level, the MMPN will in turn forward a recommendation for requesting approval of the establishment by the EU to the Director of the Meat Programs Division (MPD) by submitting Annex I. The copy of Annex M will be kept on file at the Area Office.
• The Director of the MPD will make a formal recommendation for approval to the EU authorities.
• The EU authorities will confirm approval by modification of the list of approved establishments published on their website and indicate the date at which the approval becomes effective.

11.7.3.6.2 Controls to implement to ensure that fresh meats are kept within the EU circuit:

1. Controls to implement at slaughterhouses:
   1. In the case of packaged products shipped to a storage or directly to the EU:
      • all shipping containers must be sealed with the health mark at the time of packaging; see section 11.7.3.5.2 for detailed information;
      • issue a Meat Transfer Certificate (form CFIA/ACIA 3433 - Annex O) for each meat shipment shipped to a storage awaiting exportation to the EU;
      • maintain a log book of shipments for export, including the following information:
        • date of health mark application (should also be the date of packaging);
        • health mark numbers;
        • type of product;
        • total weight;
        • date of shipping to the storage, if applicable;
        • date of export to the EU, when available;
        • destination (country), if applicable;
        • export certificate number, if applicable; and
      • keep on file a copy of the Meat Transfer Certificate.
   2. In the case of products for further processing or packaging (carcasses, primal or subprimal cuts, offal for packaging, etc.) shipped to another establishment:
      • issue a Meat Transfer Certificate for each meat shipment destined to the EU and shipped to another establishment for further processing-packaging;
      • the vehicle carrying these meats must be sealed under supervision of an inspector from the Canadian Food Inspection Agency, using seals supplied by the Agency;
      • the seal number will be the identification mark placed on the Meat Transfer Certificate;
      • maintain a log book of shipments ultimately destined for export, including the following information:
        • date of vehicle sealing;
        • seal number;
        • type of product;
        • number of carcasses or containers;
        • net weight; and
      • keep on file, a copy of the Meat Transfer Certificate.

      Note: This procedure is applicable to all transfer of product for further processing from one approved establishment to another.

2. Controls to implement at a cutting/processing establishment:
   • all shipping containers must be sealed with the health mark at the time of packaging; see section 11.7.3.5.2 for detailed information;
   • maintain a log book of shipments for export, including the following information:
     • date of arrival of the meat products;
     • establishment number of plant of origin;
     • seal number removed from the vehicle;
     • type of product received;
     • number of carcasses or containers received;
     • net weight received;
     • date of health mark application (should be also the date of packaging);
     • type of product;
     • total weight;
     • date of shipment to the storage, if applicable;
   • issue a Meat Transfer Certificate for each shipment destined for the EU and sent to another establishment or to a cold storage; and
   • keep on file a copy of the Meat Transfer Certificate.
3. Controls to implement at a storage:
   • place the products awaiting exportation to the EU in a designated area;
   • maintain a log book of shipments for export, including the following information:
     • date of arrival of boxes at the storage;
     • originating establishment number (abattoir and/or cutting plant);
     • number of boxes (Yes/No);
     • health mark applied on all boxes;
     • type of product received;
     • total weight of product received; and
   • keep on file a copy of the Meat Transfer Certificate.

   Notes:

   If there is no Meat Transfer Certificate issued, the veterinarian shall not sign the export certificate to the EU.

   If trichina treatment is performed, all applicable controls must also be registered in a log book. The establishment must be approved by the EU for that activity.

4. Completion of Form CFIA/ACIA 3433 "Meat Transfer Certificate for Product Exported to EU", (see Annex O)

   The following details shall be adhered to when completing the form CFIA/ACIA 3433 (Meat Transfer Certificate - for Product Exported to EU):

   • Precise and complete product description. (1)
   • Identify animal species. (2)
   • Must be precise. (3)
   • The net weight must be accurate and in kilograms. (4)
   • Insert health mark numbers applied on all boxes or the number of the departmental seal placed on a container of product originating from a slaughterhouse and destined to a cutting room. (5)
   • Insert name and address of the consignor (operator of slaughter or cutting establishment, as the case may be). (6)
   • Insert the establishment number of the consignor. (7)
   • Insert name and address of the consignee (operator of the slaughter or storage establishment, as the case may be). (8)
   • Insert the establishment number of the consignee. (9)
   • Insert the date(s) on which the animals were slaughtered. (10)
   • Insert the establishment number where the animals were slaughtered. (11)
   • Insert the date(s) on which the meat products were processed. (12)
   • Insert the establishment number where the meat products were processed. (13)
   • Signature of the Official Veterinary Inspector. The name shall be typed in upper case letters below the signature. (14)
   • The official title of the signing veterinarian. (15)

11.7.3.6.3 Microbiological criteria

EU requirements are outlined in Regulation (EC) No 2073/2005. Operators are responsible to ensure that products comply with relevant microbiological criteria by developing, implementing and maintaining appropriate HACCP plan or other control programs.

Process hygiene criteria are met for slaughtering activities by implementing the requirements outlined in section 11.7.3.3.3. As European criteria are established for bovine meat, which includes also bison meat, the same requirements as applicable to beef apply to bison slaughter activities.

For activities other than slaughter, to which process hygiene criteria apply (e.g., production of mincemeat), the operator is responsible to develop, implement and maintain appropriate control programs to ensure compliance with all relevant criteria. The control programs must be acceptable to the Inspector in Charge and must include monitoring, verification and record keeping activities and deviation procedures and be auditable and effective.

In all cases, the operator must be aware of the requirements and take necessary steps to ensure that relevant food safety criteria are met as those will be used to determine the acceptability of products should testing be conducted by an EU member state.

11.7.3.6.4 Specific conditions governing the production and inspection of farmed game meat

Specific production requirements: section III of Annex III to Regulation (EC) 853/2004.
Specific inspection requirements: chapter VII of section IV of Annex I to Regulation (EC) 854/2004.

11.7.3.6.5 Specific conditions governing the production and inspection of wild game meat

Specific production requirements: section IV of Annex III to Regulation (EC) 853/2004.
Specific inspection requirements: chapter VIII of section IV of Annex I to Regulation (EC) 854/2004.

11.7.3.6.6 Specific conditions governing the production of meat preparation/ minced meat

Specific requirements: section V of annex III to Regulation (EC) 853/2004 and applicable criteria of Regulation (EC) 2073/2005 on microbiological criteria.

11.7.3.6.7 Animal welfare controls

Directive 93/119/EEC is the reference for EU requirements and should to be on hand at the abattoirs. Specifically, the EU requires that the operators have a back-up system for stunning (Article 6.2 of Directive 93/119/EEC. Suitable spare equipment and instruments must be kept at the place of slaughter for emergency use. They shall be properly maintained and inspected regularly.)

11.7.3.6.8 Traceability requirements

In order to prove compliance with EU import conditions, which are summarized in this section, the operator must develop and implement control programs to demonstrate that products produced for the EU market meet applicable requirements and to assure complete segregation when both eligible and non eligible animals or products are present on premises. The control programs should clearly outline the controls that will be implemented to ensure that applicable requirements are met so that product eligibility can be established and, when applicable, to ensure that eligible products can be distinguished from non eligible products at all times. The control programs must be documented in such a way that products certified will be traceable to production records so compliance and accuracy of information appearing on the certificate can be demonstrated. The control programs must be acceptable to the Inspector in Charge and must include monitoring, verification and record keeping activities and deviation procedures and be auditable and effective.

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Please see a CFIA inspector to obtain certificates/annexes