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Chapter 11 - Export
11.7.3 Ukraine
11.7.3.1 General information
Establishments (slaughter and processing establishments including cutting and boning) must be approved by the Ukrainian authorities (see list of approved establishments in Annex 1). On-site inspection by a Ukrainian veterinarian is necessary to obtain the required approval.
The operator/exporter is responsible to ensure that products are labelled in accordance with Ukrainian labelling requirements applicable at the time of importation.
11.7.3.2 Import prohibitions or restrictions
11.7.3.2.1 Import prohibitions
Beef products - BSE: The importation of beef products is prohibited.
Poultry meat: The importation of poultry meat is prohibited at this time as there is no certification agreement.
11.7.3.2.2 Import restrictions
Establishments must receive prior approval by Ukraine authorities.
*Refer to Annex 1 for the list of approved establishments*
Note:
It is the responsibility of the operator of the exporting establishment to ensure that only meat products manufactured in accordance with Ukrainian requirements are exported to Ukraine.
Operators of establishments listed above, where eligible and non-eligible products are handled, must have written procedures in place that will ensure that non-eligible products can be distinguished from those that are eligible through receiving, processing, shipping and distribution.
The written procedures must be reviewed and found satisfactory by the Inspector in Charge. Inspectors are then responsible for monitoring the operator's controls to ensure that they are adequately followed.
11.7.3.3 Specific or additional inspection procedures
Trichina:
In the case of products containing pork muscular tissue, freezing treatment for Trichinella control is required. Methods of treatment approved by the CFIA (refer to Chapter 4) are acceptable with the exception of method number 5 (freezing in combo bins) as described in Annex B.
Alternatively, meat must be derived from carcasses tested for trichina in an establishment where trichina testing is performed on all carcasses in a laboratory accredited by the CFIA for such purpose.
11.7.3.4 Additional certification
In the case of pork products Annex A must be issued.
11.7.3.5 Special marking and packaging requirements
Nil
11.7.3.6 Other requirements
Nil
Please see a CFIA inspector to obtain Annex A
