Chapter 11 - Export

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11.7.3 Mexico

11.7.3.1 General information

The Mexican authorities Servicio Nacional de Sanidad, Inocuidad y Calidad Agroalimentaria (SENASICA) maintain an on-line library of import requirements Módulo de Consulta de Requisitos Zoosanitarios para la importación (MCRZI). The operator/exporter is responsible for matching the zoo-sanitary requirements (HRZ or Hoja de requisitos zoosanitarios) of the product intended for export with the corresponding CFIA certification. The operator/exporter is also responsible for requesting the appropriate annex from the CFIA inspector. Any discrepancy between an HRZ certification requirements and the approved annex for the product intended for export should be brought to the attention of the inspector. The operator/exporter bears full responsibility to ensure that the certification provided by the CFIA (see section 11.7.3.4) is in compliance with the certification requirements appearing on the applicable HRZ.

Only HRZs published on the MCRZI will be considered for certification. If an HRZ is not posted, the importer/exporter must request its publication. Refer to SENASICA's web site for the procedure and timelines.

11.7.3.2 Import prohibitions or restrictions

11.7.3.2.1 Import prohibitions

1. Beef
   • OTM - Meat products derived from animals over thirty months of age are not eligible for export to Mexico.
     Note: Livers are an exception. See section 11.7.3.4.2.1.3.
   • Ground beef (raw) - The importation of raw ground beef into Mexico is not allowed.
2. Poultry meat (raw)

   Avian Influenza: The importation of Canadian raw poultry meat into Mexico is prohibited.

11.7.3.2.2 Import restrictions

11.7.3.2.2.1 Eligibility of establishments

Establishments must be approved by Mexican authorities.

*Refer to Annex 1 for the list of approved establishments*

To be included in the list, operators must submit Annex I through their Area Office (refer to Chapter 11, Introduction).

11.7.3.2.2.2 Shipments of meat products in combo bins

Importation of frozen meat products in combo bins is not permitted.

11.7.3.2.3 Imported meat products

Products for export to Mexico manufactured in Canada may contain legally imported meat ingredients. The operator/exporter is responsible for obtaining a declaration from the competent authorities of the country of origin. The competent authorities must declare that the producing establishment of the meat ingredient to be exported to Canada is approved by the Mexican Ministry of Agriculture, Livestock, Rural Development, Fisheries and Food (SAGARPA) and that the product is eligible for direct export to Mexico.

The declaration must be kept on file with the Canadian export certificate.

11.7.3.2.4 Ruminant products in transit through the USA

In addition to meeting Mexican requirements, meat products derived from ruminants are subjected to USDA-APHIS transit requirements. Please see details in Annex E (in this section).

11.7.3.3 Specific or additional inspection procedures

Nil

11.7.3.4 Additional Certification

11.7.3.4.1 HRZ and CFIA veterinary certification

A table matching HRZs with CFIA veterinary certificates has been produced to facilitate the work of all concerned (see Annex C in this section). This is a summary of the best available information and it does not change the responsibility of the operator/exporter as outlined in section 11.7.3.1 to ensure that the appropriate certificate is being used for the product intended for export.

11.7.3.4.2 Certificates covering meat products derived from one species only

11.7.3.4.2.1 Beef

11.7.3.4.2.1.1 Beef - Fresh meat

Annex D must be issued. It covers bone-in and boneless beef, marinated raw meats and other raw meat products.

Note: Trimmings are covered by a separate certificate (see below).

11.7.3.4.2.1.2 Beef - Trimmings

Annex D-1 must be issued. Only trimmings of skeletal muscle are authorized for export.

11.7.3.4.2.1.3 Beef - Offal

Annex D-2 must be issued. Only lips, diaphragm, cheek meat and feet are authorized for export.

11.7.3.4.2.1.4 Beef - Viscera

Annex D-3 must be issued. Only tongues, tripe, hearts, kidneys, livers, lungs and thymus are authorized for export.

Note: Livers derived from animals of all ages are eligible for export to Mexico.

11.7.3.4.2.1.5 Beef - Edible tallow

Annex D-4 must be issued.

11.7.3.4.2.2 Bison meat

Annex G must be issued.

11.7.3.4.2.3 Deer meat

Annex H must be issued. The certification also covers meat derived from other cervidae.

11.7.3.4.2.4 Goat and/or sheep meat, offal and viscera

Annex F must be issued.

11.7.3.4.2.5 Pork

11.7.3.4.2.5.1 Fresh pork meat, viscera and offal

Annex A must be issued. It covers raw pork products, including skins with up to 10-15% fat. For export to Mexico, skins are considered to be offal.

Note: Raw pork fat is covered by a separate annex (see below).

11.7.3.4.2.5.2 Bacon - cooked or smoked

Annex I-3 must be issued.

Note: This annex should not be used for raw (unprocessed) products.

11.7.3.4.2.5.3 Dry-cured hams and pork shoulders

Annex I must be issued. It covers Serrano hams, prosciuttos and similar dry-cured products.

11.7.3.4.2.5.4 Lard and raw fat

Annex I-4 must be issued for lard and unprocessed (raw) fat.

11.7.3.4.2.5.5 Pork in brine

Annex I-5 must be issued.

11.7.3.4.2.6 Poultry

11.7.3.4.2.6.1 Poultry meat - Cooked, pre-cooked and smoked meat

Annex B-2 must be issued for heat-treated poultry meat. The HRZ corresponding to this annex also includes dehydrated poultry meat in powder.

Note: Poultry pâtés are covered by a separate annex (see below).

11.7.3.4.2.6.2 Poultry pâtés

Annex B-3 must be issued. It covers poultry pâtés and terrines, but not mousse de foie gras.

11.7.3.4.3 Certificates for products derived from more than one species

11.7.3.4.3.1 Dry-cured beef and/or pork products in casings

Annex I-1 must be issued. It covers all dry-cured salamis, sausages and similar products.

11.7.3.4.3.2 Heat treated beef, pork and/or poultry meat products

Annex I-2 must be issued. It covers heat-treated sausages in casings and deli meats.

Notes:

1. At the request of the exporter/importer, and if all applicable Japanese requirements are met, the certificate in Annex D of the Introduction to Chapter 11 can be issued.
2. All certificates for meat products exported to Mexico must have slaughter and processed dates typed in the box "Slaughter date / Process date" of form CFIA/ACIA 1454 in day/month/year (dd-mm-yy) format.

   For example:

   Slaughter date: 15-01-2011; or, 15 to 20-01-2011
   Process date: 18-01-2011; or, 18 to 23-01-2011

3. The inspection seal must be stamped on the certificates in red ink.
4. The veterinary inspector's name and title must be printed, typed or stamped in upper case.
5. The Health certificates for export to Mexico must be completed either electronically or typewritten. Handwritten certificates will not be accepted by the Mexican authorities.
6. To prevent problems at the point of entry, it is advised that replaced annexes be signed by the same veterinary inspector who signs the form CFIA/ACIA 1454.

11.7.3.5 Special marking and packaging requirements

To be in compliance with the Mexican requirements, the labelling must be done as follows:

Keep the plant label, i.e. the name and registration number of the plant, generic name of the product, net weight in kilograms and packaging date in the language of origin.

The export stamp and lot number (as determined by the operator) must appear on each shipping container. To prevent problems at the time of import inspection, the establishment number appearing in the export stamp should be the establishment number of the manufacturing establishment shown on the label of the product.

There must be another label on each container, in Spanish, giving the following information:

• product description;
• name of the country of origin;
• plant name, address and registration number; and
• the storage instructions "keep refrigerated" or "keep frozen" whichever is the case.

All these labels must be placed on the panel facing out the pallet so it is available for inspection without further manipulation. They should not overlap and hide any required information. A space of 3 x 8 cm must be left open so that the stamp of approval or rejection, as applicable, can be placed on the panel.

The labelling information may be printed, stamped or applied by means of a sticker.

Note: In the case of carcasses the inspection legend alone is acceptable.

11.7.3.6 Other requirements

Shipments must enter Mexico at a port of entry with approved storage facilities. The exporter/importer should refer to the on-line HRZ prior to shipping. Shipments destined to federally inspected plants in Mexico could be inspected at destination rather than at the border. The rate of product inspection will be based on the past record of the establishment and/or the customs broker. This is determined on a port-by-port basis.

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Please see a CFIA inspector to obtain certificates.

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Next page: Annex 1