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 Faroe Islands and Greenland), Eire (Republic of Ireland), Estonia, Finland, France (including the overseas departments of Guadeloupe, French Guiana, 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:
- the skull excluding the mandible and including the brain and eyes, and the spinal cord of animals aged over 12 months;
- 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
- the tonsils, the intestines from the duodenum to the rectum and the mesentery of animals of all ages.
As regards ovine and caprine animals:
- 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
- the spleen and ileum of animals of all ages.
For other definitions referred to in the European Union legislation regarding meat products and meat by-products, the following reference can be consulted:
For meat products, 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 European Union may export edible meat and products to the European Union. The product must be kept at all times in European Union approved establishments in order to maintain its eligibility to be exported to the European Union (see section 11.7.3.6.2 for details).
11.7.3.1.3 Finished products standards
The Agreement between Canada and the European Union 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) European Union 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:
- 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.
- Product flow to assure all hygiene requirements
Exposed meat must be stored in a separate room from packaged meat, unless stored at different times.
- 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.
- Microbiological testing for export to Finland and Sweden.
Microbiological testing must be in accordance with Commission Regulation (EC) No 1688/2005.
- 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
Pigs
- Heart inspection:
- 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:
- 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, six (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.
- 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).
- 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.
- 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:
- 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.
Bovine
- Livers: incision of the gastric surface and at the base of the Spigel lobe to examine the bile ducts (see Annex L).
- Heads: two incisions must be made in the external masseters parallel to the mandible.
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.
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 products testing requirements for E. coli and Salmonella in the section on the United States in this chapter (Annex T and Annex 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 European Union to assess continued compliance with applicable European Union requirements. In the case of approved establishments which are not producing for the European Union market or are not producing for the European Union 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 European Union market.
11.7.3.4 Additional certification
a) For edible meat products destined to the European Union
| 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 ; amended by Commission Regulation (EU) No 810/2010 |
All European Union 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 ; amended by Commission Regulation (EU) No 810/2010 |
France | Annex A
+ Annex A (France section) |
|
| High-quality fresh, chilled and frozen bovine meat
Commission Regulation (EC) No 936/97; Commission Regulation (EC) No 1524/2002 |
All European Union countries | Annex G | |
| High-quality fresh, chilled and frozen beef
Commission Regulation (EC) No 620/2009 |
All European Union countries | Annex G-1 | |
| Fresh meat of domestic swine
Decision 2005/306/EC |
All European Union 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 European Union countries | Annex A-2 | |
| Meat of poultry
Regulation (EC) No 798/2008;
|
All European Union countries | Annex C | (1) |
| Meat of ratites
Regulation (EC) 798/2008 |
All European Union 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 European Union countries | Annex D | (2) |
| Meat products and treated stomachs, bladder and intestines
2007/777/EEC, Annex III |
All European Union countries except France | Annex F | (3)
as defined in regulation (EC) 853/2004 |
| Meat products and treated stomachs, bladder and intestines
2007/777/EEC, 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 European Union 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 European Union countries | Annex K | (5) |
| Animal casings
2003/779/EC |
All European Union 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 European Union
| 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
2007/777/EEC, Annex IV |
Annex T-4
(7) |
Remarks
(2) Fresh meat of farmed non-domestic animals other than suidae.
(5) Fresh meat of wild animals other than suidae and solipeds.
(6) Refer to Annex M for specific establishment approval requirements.
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 European Union 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 European Union 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 Regional Veterinary Officer (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 Union Européenne / European Union.
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
a) 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 1.0 cm high.
b) As part of official controls to be carried out in approved slaughterhouses, the official veterinarian is to supervise health marking and the mark used.
c) 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.
d) 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 European Union. The CFIA inspector must therefore be present at the establishment each day products are prepared for the European Union market in order to conduct the necessary inspection activities to establish compliance with applicable additional European Union requirements and control the use of the health mark.
e) 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 European Union health mark applied to packaging as indicated in section 11.7.3.5.1 satisfies that requirement.
11.7.3.5.3 Labelling of veal and veal products
The European Union 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
European Union 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 the 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 European Union 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 European Union 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 European Union 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 European Union authorities.
- The European Union 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 European Union circuit
(i) Controls to implement at slaughterhouses:
(A) In the case of packaged products shipped to a storage or directly to the European Union:
- 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 European Union;
- 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 European Union, when available;
- destination (country), if applicable;
- export certificate number, if applicable; and
- keep on file a copy of the Meat Transfer Certificate.
(B) 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 European Union and shipped to another establishment for further processing-packaging;
- the vehicle carrying these meats must be sealed under supervision of an inspector from the CFIA, 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.
(ii) 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 European Union and sent to another establishment or to a cold storage; and
- keep on file a copy of the Meat Transfer Certificate.
(iii) Controls to implement at a storage:
- place the products awaiting exportation to the European Union 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;
- health mark applied on all boxes (Yes/No);
- 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 European Union.
If trichina treatment is performed, all applicable controls must also be registered in a log book. The establishment must be approved by the European Union for that activity.
(iv) Completion of Form CFIA/ACIA 3433 "Meat Transfer Certificate for Product Exported to the European Union", (see Annex O)
The following details shall be adhered to when completing the form CFIA/ACIA 3433 (Meat Transfer Certificate - for Product Exported to the European Union):
- 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
European Union 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.
According to regulation (EC) No 101/2013, the use of lactic acid to reduce microbiological surface contamination on bovine carcasses or half or quarters is allowed at the slaughter establishment only, effective February 25, 2013. The specific requirements related to the use of lactic acid can be found in the annex of this regulation.
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 European Union 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 IIV 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 European Union requirements and should to be on hand at the abattoirs. Specifically, the European Union 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 European Union import conditions, which are summarized in this section, the operator must develop and implement control programs to demonstrate that products produced for the European Union 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.
11.7.3.6.9 Eligibility of animals slaughtered for manufacturing products destined to the European Union market
11.7.3.6.9.1 In addition to compliance with Canadian meat inspection and animal health requirements, the following additional European Union requirements apply.
11.7.3.6.9.1.1 Cattle: Animals must be registered under the Canadian Program for Certifying Freedom from Hormonal Growth Promotants and Beta-agonists having an Anabolic Effect and must comply with all applicable requirements (see Annex R for detailed requirements).
11.7.3.6.9.1.2 Calves: Animals must be raised under a control program acceptable to the CFIA. An application must be presented to the appropriate Area Office by the operator interested in exporting veal products. The application will be reviewed on a case by case basis by the CFIA Area Office and Headquarters.
11.7.3.6.9.1.3 Pigs: Animals must be raised in accordance with the conditions prescribed under the CFIA Ractopamine-Free Pork Certification Program (see Annex E for details). The measures taken by the operator to comply with applicable requirements must be reviewed and found satisfactory by the CFIA official veterinarian, Regional Veterinary Officer and Area Office export specialist.
11.7.3.6.9.1.4 Bison: Treatment and movement records must be implemented. Only those animals for which the owners or persons in charge are able to declare that:
- the animals were not treated, during their lifetime, with prohibited products or substances as defined in Annex A.1, and
- when other products or substances have been administered to the animals, withdrawal period has been observed may be accepted for slaughter for the European Union market.
See Annex A.1 for a sample of declaration.
11.7.3.6.9.1.5 Farmed game animals: the animals must come from holdings which receive regular veterinary inspection visits to detect diseases transmissible to humans or animals. See Annex D.1 for a sample of animal production declaration.
11.7.3.6.9.1.6 Ratites: the animals must come from holdings which receive regular veterinary inspection visits to detect diseases transmissible to humans or animals. See Annex C-1.1 for a sample of animal production declaration.
11.7.3.6.9.2 The operator of European Union approved establishments has to develop, implement and maintain control programs to identify eligible animals to the CFIA official veterinarian prior to ante-mortem inspection.
11.7.3.6.9.2.1 Operators of establishments must develop, implement and maintain effective and verifiable receiving controls to ensure that animals received at the establishment in view of manufacturing of products destined to the European Union do not contain traces of prohibited substances or products and meet applicable European Union requirements.
11.7.3.6.9.2.2 Operators of establishments must develop, implement and maintain effective and verifiable traceability control programs as outlined in section 11.7.3.6.8 above.
11.7.3.6.9.2.3 The controls must include monitoring, verification and deviation procedures.
11.7.3.6.9.2.4 The measures taken by the operator to comply with applicable requirements must be reviewed and found satisfactory by the CFIA official veterinarian. Compliance will be verified through routine inspection activities.
11.7.3.6.10 Imported meat
Meat products may be imported in Canada for the purpose of manufacturing meat products for export to the European Union. The imported products must be packaged in shipping containers sealed with the European Union health mark used in the country of origin for exports directly to the European Union. The imported meat products must also be accompanied by additional certification that provides guarantees that all applicable European Union requirements are met. This will allow the CFIA to complete the European Union certificates that will need to be issued by the CFIA for the finished products destined to the European Union. The attestations specific to the country of origin of the animals/products will need to be provided to the CFIA by the competent authorities of the country of origin of the imported product. Imported product must be handled exclusively in facilities approved for the European Union, including import and cold storage facilities. The operator of the exporting establishment is responsible to provide the required information to the satisfaction of the CFIA. A copy of the documentation establishing the eligibility of the imported product must be kept on file so traceability requirements outlined in section 11.7.3.6.8 above are met.
11.7.3.6.11 Special conditions prescribed under the Agreement between the European Community and the Government of Canada
11.7.3.6.11.1 Hides must be removed from veal.
11.7.3.6.11.2 Shrouds not to be used on carcasses.
11.7.3.6.11.3 Compliance with EC rules on counter-flow chillers for chilling of poultry meat (Directive 71/118/EEC, Annex I, Chapter VII).
11.7.3.6.11.4 Compliance with European Union rules on decontamination. Interventions (e.g., use of hot water or of chemicals except lactic acid) to decontaminate dressed carcasses are not permitted. However, the use of steam is allowed provided that:
- water for used for steam production is potable;
- steam application does not result in irreversible discolouration of the meat (as determined by visual inspection);
- hygiene requirements are respected; and
- it is considered as a Critical Control Point in the HACCP plan.
11.7.3.6.12 Requirements for vehicles used to transport animals
Slaughter establishments must have on their premises facilities for cleaning and disinfecting vehicles used in the transport of animals, or have access to such facilities so that the vehicles can be cleaned and disinfected when required by the CFIA.
11.7.3.6.13 High Quality Bovine Meat - European Union import tariffs
The first condition in order for Canadian Federally Registered beef establishments to access European Union markets, Canadian beef must be produced under the Canadian Program for Certifying Freedom from Hormonal Growth Promotants (HGPs) and/or Beta-agonists having an anabolic effect (see Annex R for details)
There are two preferential rate tariff quotas under which Canadian beef may enter the European Union.
(i) The first quota is allocated under the Hilton Quota as described in European Regulation (EC) 936/97, as amended by Regulation (EC) No 1524/2002, and applies to bovine meat products (i.e., including bison meat). In the case of beef products, prior to the signing of export documents to meet this tariff the Veterinarian in Charge (VIC) should have on file:
- The completed and signed Annex R-7 (Transfer Certificate). All copies of the certificate must accompany the cattle to the abattoir so that all copies will bear the signature. The abattoir will keep the original, give a copy to the producer, and the two remaining copies will be forwarded to the CFIA District Veterinarian.
- Photocopies of the cow/calf transfer certificate(s) which permitted the entry of the animals into the feedlot.
- A copy of the accredited veterinarian's last visit (Annex R12) which was issued within the last 160 days.
Note: The above three conditions do not apply to bovine meat derived from bison for which the Canadian Program for Certifying Freedom from Hormonal Growth Promotants (HGPs) and/or Beta-agonists having an anabolic effect (Hormone Free Beef Program) does not apply.
High quality bovine meat must be meeting the following definition:
Carcasses or any cuts obtained from bovine animals not over 30 months of age which have been fed for 100 days or more on nutritionally balanced, high-energy-content rations containing not less than 70% grain and comprising at least 20 pounds total feed per day.
beef:
Meat graded "Canada A", "Canada AA", "Canada AAA", "Canada Choice" and "Canada Prime" according to the Canadian Food Inspection Agency - Government of Canada automatically meet the definition above (Regulation (EC) No 1524/2002).
bison meat:
Meat graded A1, A2 and A3 according to the Canadian Food Inspection Agency - Government of Canada automatically meet the definition above (Regulation (EC) No 1524/2002).
In the case of this specific quota, the Canadian high quality beef must be covered by a "Certificate of Authenticity" issued by the CFIA (Annex G).
It is a condition of sale of high quality beef to the European Union that the shipment be certified by a grader as having met the applicable quality criteria.
The operator of the exporting establishment accepts the responsibility of establishing, with input from the Area Office as required, procedures which will allow the Canadian Beef Grading Agency grading staff to certify that the product shipped meets the standards required by the export contract.
In light of the presence of the inspection legend and of the specification for high quality beef, the Certificate of Authenticity shall be signed by an Official Veterinarian and by a Grader of the Canadian Beef Grading Agency. The official veterinarian should be the last one to sign the certificate.
In view of the fact that this certificate will be accompanied by the Certificate of Inspection, Form CFIA/ACIA 1454, the certificate number shall be the number of the Certificate of Inspection.
An original and at least one copy of the Certificate of Authenticity corresponding to the model in Annex G shall be issued. They shall be printed and completed in one of the official languages of the European Union, (i.e. English, French, German or Italian). Handwritten documents must be printed in block capitals. The original certificate and the copy (ies) shall be presented to the customs authority of the importing State.
For your information, please note that the Certificate of Authenticity is valid for three months from the date of issue. However, the certificate may not be presented after 31 December of its year of issue.
(ii) The second quota is known as the Tariff Free Quota which is described in European Regulation (EC) 620/2009 and is applicable only to beef products. Prior to the signing of export documents to meet this tariff the VIC should have on file:
- The completed and signed Annex R-7 (Transfer Certificate). All copies of the certificate must accompany the cattle to the abattoir so that all copies will bear the signature. The abattoir will keep the original, give a copy to the producer, and the two remaining copies will be forwarded to the CFIA District Veterinarian.
- Photocopies of the cow/calf transfer certificate(s) which permitted the entry of the animals into the feedlot.
- A copy of the accredited veterinarian's last visit report (Annex R12) which was issued within the last 160 days.
- Annex R-14.3 (Tariff Free Quota Attestation). Since the VIC is not in a position to directly verify the on-farm tariff free quota feeding requirements, Annex R14 serves as the required supporting documentation to allow the VIC at the slaughter plant to certify these export requirements.
In the case of this specific quota, the Canadian high quality beef must be covered by a Certificate of Authenticity (see Annex G-1 for the model certificate to be used).
The carcass from which the beef cuts are derived shall be evaluated by an evaluator employed by the Government of Canada and the carcass will be evaluated according to the High Quality Beef definition contained in Annex R13. An attestation of grading must be provided to the CFIA veterinarian who will issue the export certification.
Note: In the case of Switzerland, the European Union definition of high quality beef in section (a) (i) above applies. Switzerland, although not a European Union country, insists on the same Certificate of Authenticity as European Union countries, in addition to the usual certification.
Please see a CFIA inspector to obtain certificates/annexes
Next page: Annex E - Canadian Food Inspection Agency Ractopamine-Free Pork Certification Program
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