Processed Egg Manual - Chapter 9 – Exports

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Table of Contents

9.1 Objective Of Activity

To ensure that processed egg from registered processed egg stations intended for export, are certified to meet the requirements of the Processed Egg Regulations and/or the requirements of the importing country.

9.2 References

9.3 Required Equipment

  • Canadian Food Inspection Agency (CFIA) stamp and ink pad
  • CFIA metal seals
  • Long stem thermometer

9.4 Required Forms

  • Application for Inspection (CFIA/ACIA 5435)
  • Certificate of Inspection for Processed Egg (CFIA/ACIA 2684) (intended for internal use)
  • Notice of Detention (CFIA/ACIA 3256) (intended for internal use)
  • Release from Detention (CFIA/ACIA 3257) (intended for internal use)

9.5 Eligibility

Processed egg produced in Canada for export must be prepared in a station that is currently registered under the Processed Egg Regulations and is operating in a satisfactory manner.

Exports of processed egg to a foreign country must be packed, marked and certified in accordance with the provisions of the Processed Egg Regulations, unless that foreign country discloses to Canada that different requirements exist and must be met for purposes of export.

It is the shipper's responsibility to determine the import requirements, if any, of the foreign country. If the shipper is exporting a new product to the United States of America (USA), they must provide a letter of acceptance and approved label from the United States Department of Agriculture (USDA).

If the shipper wishes to export processed egg that does not meet the requirements of the Regulations in respect of standards, packing or marking, they must:

  1. demonstrate that the processed egg has been prepared in a registered processed egg station
  2. provide the inspector with a signed statement:
    1. confirming that the container and markings comply with the requirements of the importing country, and
    2. setting out the quality specifications of the contract under which the processed egg is being exported.

The shipper must also ensure:

  1. the lot number or code of the shipment is marked on the label or container of the processed egg
  2. the label affixed to the container does not misrepresent the quality, quantity, composition, characteristics, safety or nutritional value of the processed egg
  3. if it is being exported to the USA, has been prepared under continuous supervision of an inspector
  4. a certificate of inspection that indicates the requirements of items (a) to (d) and, where applicable, item (e) are met, signed by an inspector, has been issued in respect of the processed egg, together with a statement of certification referred to in subparagraph 16 (3)(e)(iii) of the Regulations.

9.6 Inspection Coverage

The current inspection program in a registered processed egg station is 50% inspection coverage of domestic operating time. All countries except the USA accept this coverage for exporting purposes. When product is being prepared for export to the USA, it must be prepared under continuous supervision of an inspector. This means that 100% of the operating time for the production of this product must be inspected.

For export to countries other than the USA, the pre-operational inspection frequency is once weekly. For export to the USA, pre-operational inspection is required every day the station is preparing product for export to the USA.

Processed egg produced at one station and shipped to another for processing is considered to be product from a feeder station. If the final product is processed for export to the USA, the production of the egg at the feeder station must also have received 100% inspection coverage, including a daily pre-operational inspection.

9.6.1 Less Than Continuous Inspection of Product for The USA

The United States Department of Agriculture (USDA) regulations governing the inspection of eggs and egg products require continuous (100%) inspection of the breaking and processing of egg products and handling of non-denatured inedible egg products. However, specific operations may be considered for coverage on an intermittent basis. Coverage of these processing operations is based on the history of compliance with the regulations and the established criteria. Listed below are examples of processing operations which may be considered for less than continuous inspection, and criteria used for determining authorization of intermittent coverage.

1. Drying of yellow products for the USA while other yellow products (non USA) are being processed.

If the following conditions have been met, the inspector may be absent for period of two hours:

  • All mixing of ingredients is complete (addition of free-flow powder is exempt from this).
  • All product cooling temperatures are in compliance (for the USA product).
  • Pasteurization of the product being dried for the USA is in progress but will not be completed within the following two hours. This means that the inspector can be absent for two hours, but will be back in the plant to see the end of pasteurizing.
  • Breaking of eggs for the USA product and handling of inedible is complete.
  • Liquid yolk or whole egg tankers that will be processed for the USA are not being received into the plant.

Example: The plant is producing dried yolk for the USA and domestic frozen yolk mix. If all the above conditions are met, there may be a two hour break in inspection coverage for the USA product.

2. Only drying and packing of pasteurized yellows product for USA occurring and no other yellow products are being processed.

If the plant has an established history of compliance, the supervisor may schedule intermittent inspection coverage, i.e. a minimum of one three hour visit during a 24 hour period. An inspector will review the quality assurance and production records, and verify production during the period of absence. All products packaged during any absence are subject to examination by inspection staff prior to shipment from the plant.

3. Pasteurization and packing of liquid/frozen products for the USA.

If the following conditions have been met, the inspector may be absent for period of two hours.

  • All breaking of eggs to be used in product for the USA is complete and non-denatured inedible is not being handled.
  • All formulations are completed.
  • No ingredients will be added after pasteurization.
  • Pasteurization charts must be properly identified.
  • Pasteurization will be completed and all product packaged within a reasonable length of time (approximately two hours).
  • Only one product for export to the USA remains to be pasteurized and is done so with proper time and temperature as verified by the inspector.
  • Plant history must demonstrate that product is sanitarily handled and promptly placed in the cooler/freezer with proper spacing.

The inspector must verify the number of containers packaged in comparison with the volume of products pasteurized while absent from the plant.

4. Drying of albumen for the USA.

When the plant is only drying albumen for the USA, the supervisor may schedule intermittent coverage since the product is subject to further heat treatment. For example, there is a regularly scheduled eight hour inspection period during a 24 hour period. The hours outside of this 8 hour time frame are subject to intermittent inspections. Inspectors will review recorder control charts, quality assurance records, and production and identification of product packaged in their absence. Drying outside the scheduled shift is subject to at least one three hour visit during a 24 hour period.

Note: The above is applicable only when the plant is operating solely for that purpose, not when other processes are still taking place. The USDA has also agreed that if a company has a good historical record and the inspector is comfortable that all processes and albumen dryer recording devices are running smoothly, a visit only every two to three days is required, during a period when only the albumen dryer is operating.

9.7 Notification for Export to USA

Shipments of processed egg destined for the USA, require at least two days prior notification of the arrival date. This notification is provided electronically by processed egg station personnel by completing form 9540-1 (Appendix III) and sending it to the USDA import inspection mailbox: importinspection@fsis.usda.gov.

9.7.1 Pasteurized Products

Exporters of pasteurized/finished processed egg are required to schedule an inspection at an FSIS import inspection house at the USA/Canadian border in advance.

The US Public Health Information System (PHIS) requires Canadian plants exporting processed egg to the USA to complete form 9540-1 (Appendix III). Notification will occur when the importer (or their designated agent) files entry with Custom and Border Protection (CBP), provided this entry is made through the Automated Commercial Environment (ACE). ACE will transmit data to PHIS, including the Customs Entry Number (CEN), Bill of Lading (BOL) number and the Harmonized Tariff Schedule (HTS) number, which will provide FSIS with advance notice of the egg products shipment. PHIS Import implementation interim procedures require the importer to continue to submit FSIS Form 9540-1 to FSIS no later than when filing entry with CBP. FSIS will complete the data entry for the shipment prior to generating the inspection assignments. By submitting FSIS Form 9540-1 and the inspection certificate to the import inspector when the Customs entry is filed but prior to shipment arrival at the import inspection establishment, FSIS can pre-enter data to avoid unnecessary shipment delays.

9.7.2 Unpasteurized Products

Exporters of unpasteurized egg products will be permitted to move their product directly to an official USDA processed egg plant for inspection, rather than having to stop for inspection at an FSIS import inspection house.

9.7.3 Failure to Provide Notification

The USDA considers the failure to provide notification a violation, and has set the following policy:

For the first and second violation, the USDA will issue a warning letter to the CFIA, requesting a review of the situation and a report of the findings.

If a third violation occurs within a two year period, the USDA will suspend the eligibility of the Canadian establishment to export processed egg products to the USA. The CFIA will conduct an investigation of the incident and report the finding to the USDA, which will be evaluated by the USDA prior to the relisting of the establishment.

9.8 Sampling of Egg Product for Export

All lots must be sampled for Salmonella, aerobic colony count (ACC), coliforms, solids (where applicable), moisture (where applicable), and odour. A station employee may be designated by the CFIA to take the samples. These tests must be performed, either by a CFIA lab or by a lab accredited by the Standards Council of Canada. The Certificate of Inspection for Processed Egg CFIA/ACIA 2684 (intended for internal use) is to indicate all the previously stated lab results except for Listeria. The USDA does not require that a Listeria analysis be performed on regular processed egg, but may require a Listeria analysis on extended shelf life products.

For exports of pasteurized egg products packed in totes or tankers, the Salmonella test results must be available and be identified as negative on the Certificate of Inspection for Processed Egg (CFIA/ACIA 2684 - intended for internal use) that accompanies the load.

9.9 Export Procedures

9.9.1 Export Tankers

In order to prevent contamination of egg product, tankers that are to be used to transport processed egg must have been previously used to transport food products only. These tankers must be thoroughly washed, rinsed and sanitized. If the tanker has been cleaned in a place other than the processed egg station, the wash certificate must be made available to the inspector. Tankers should be inspected prior to loading product, to ensure that the cleaning process has been effective and that the tankers are visually clean. Prior to loading product, the inspector should also verify that the tanker can be sealed in a manner that prevents any tampering of the product during transport. This check should include seal ports in the tanker lid, as well as the valves at the back of the unit.

Although many tankers are now insulated, the product temperature of liquid egg may rise during transport. The processor should be aware of the maximum product temperature upon arrival at the customer. The USDA has stated that the temperature of liquid egg arriving by tanker must be at 4.4°C (40°F) or less upon arrival. This may mean loading the liquid egg at a temperature lower than 4.4°C (40°F) in Canada to ensure it meets the temperature requirement upon arrival in the USA.

9.9.2 Natural Proportion Whole Egg

Registered processed egg stations in Canada can export Natural Proportion Whole Egg to the USA. Natural Proportion Whole Egg is the product that results from the unaltered break of shell eggs in a breaking station. This means that yolk or albumen is neither added or removed from the liquid whole egg. This product does not have to meet the 24.2% solids requirement. The CFIA inspector has to monitor the production of this product to ensure that the liquid whole egg is unaltered and must state on the Certificate of Inspection for Processed Egg (CFIA/ACIA 2684 - intended for internal use) in the Remarks section Eggs broken in natural proportion.

9.9.3 Samples to the USA

On occasion, registered processed egg stations in Canada want to ship samples of processed egg to customers for their personal use, display or laboratory analysis in the USA. These samples should not exceed 13.6 kg (30 lbs) of liquid or frozen eggs or 22.6 kg (50 lbs) of dried product, unless otherwise authorized by the USDA. The procedure that must be followed for these samples is as follows:

  • The customer in the USA must notify the USDA prior to importing egg product samples.
  • The documentation for this notification shall be submitted to the appropriate FSIS Regional Import Field Office in advance of the shipments arrival.
  • The applicant must provide a FSIS (Food Safety and Inspection Service) Form 9540-5, Notification of Intent for Importation of Meat, Poultry or Egg Product Samples for Laboratory Examination, Research, Evaluative Testing, or Trade Show Exhibition.
  • If the egg sample has received continuous inspection coverage by the CFIA, a Certificate of Inspection for Processed Egg (CFIA/ACIA 2684 - intended for internal use) will be issued.
  • Plants must also complete a USDA Import Request Egg Products FSIS form 5200-8 when applicable.
  • The certificates are to say Samples only - No commercial value in the Remarks section.

Additional information may be found on the USDA's Importing Products page.

Certificates issued for samples that total 20 kg (44 lbs) or less do not have to be sent to Markets Information or the Chief of Egg Programs.

9.9.4 Samples To Countries Other Than The USA

All export shipments of processed egg that are over 20 kg (44 lbs) require an export certificate issued by the CFIA. Shipments that weigh 20 kg (44 lbs) or less do not require an export certificate unless one is requested by the exporting company.

9.9.5 New Products/Labels For Export To The USA

The USDA defines a new egg product as a product that the particular plant has never shipped to the USA before. Processed egg stations wishing to export new egg products to the USA are required to submit a letter to the CFIA detailing:

  • the name of the product,
  • the process used for production including a process flow chart which includes the time and temperature of pasteurization, and temperature of storage,
  • the processing aids used and the ingredients contained in the product.
  • an example of the label for label approval.

The CFIA Area Egg Specialist will forward the request to the USDA in Washington for review. The USDA will determine if the product, process, processing aids and ingredients meet the USDA regulations, and write back with their acceptance or rejection of the product and the label.

A copy of the label and label approval application (FSIS Form 7234) - PDF (474 kb) is to be provided to the USDA Office in Washington, D.C., at the address below prior to the request for exporting this product to the United States.

Labeling and Program Delivery Division
USDA, FSIS, OPPD, LPDD
1400 Independence Ave., S.W. - Stop 5273
Patriots Plaza 3, 8th Floor - Cubicle 168
Washington, DC 20250
Phone: (301) 504-0878
Fax: (202) 245-4795

Label applications sent via fax may be received at (202) 245-4795 or (202) 245-4796 or by e-mail to: Tawana.Harrington@fsis.usda.gov

9.9.6 Inedible Egg To The USA

Processed egg stations wishing to export inedible egg to the USA must contact the Area Egg Specialist with details of the shipment. This request would be sent by the CFIA Area Egg Specialist to the US Food and Drug Administration, Centre for Food Safety and Applied Nutrition for consideration.

9.9.7 Product Loading and Transportation

Processed egg that is to be exported should only be loaded onto trailers or containers that are clean and suitable for the transportation of food. Product should be loaded in a manner that will not cause damage to the product during loading or during the trip (i.e. shifting). Transport vehicles must have the capacity to maintain the processed egg in a state that prevents its deterioration. Dried product must be kept dry, and frozen product must be kept frozen.

For example, the transport vehicle refrigeration unit shall be set on the following temperature settings:

  • dried product (+ 4.4°C/ 40°F or higher)
  • liquid product (+ 4.4°C/ 40°F or lower)
  • frozen product (-17.77 °C/ 0°F or lower)

Inspectors should verify that the refrigeration unit is operational and record the transport refrigeration unit temperature setting at the time of loading on the Certificate of Inspection for Processed Egg (CFIA/ACIA 2684 - intended for internal use)

Once the inspector has confirmed that the correct product has been appropriately loaded, has the correct label markings and lot numbers, he/she will give the Certificate of Inspection for Processed Egg (CFIA/ACIA 2684 - intended for internal use) to the plant manager.

The CFIA inspector will then seal the transport vehicle with CFIA metal seals. The seal numbers are to have been recorded on the export certificate and will be verified by the inspector in the foreign country. Less than full shipments of processed egg may not be sealed by the CFIA, when it is known that additional shipments of goods will be picked up prior to crossing the border into the USA.

9.9.8 Documentation

Notification of Production of Product for Export

Processors wishing to prepare product for export should notify the CFIA inspector 24 hours in advance of when the product will be produced, indicating which country the product will be shipped to. This notification is required so that inspection coverage for this product, if required, can be provided.

Application for Inspection

Processors must present the inspector with an Application for Inspection (CFIA/ACIA 5435) which includes the name, lot numbers, and total weight of the processed egg they wish to have certified for export, as well as the name and address of the customer in the foreign country. The inspector will obtain the lab results for this product to determine if the product meets the standards as set out in the Processed Egg Regulations and any additional standards that the importing country may have specified.

If the lab results for the product are acceptable and the product has received the required inspection coverage as set out by the foreign country, the inspector will complete and sign the Certificate of Inspection for Processed Egg (CFIA/ACIA 2684).

The following statements must be added to the remarks section of the certificate:

  1. The results were obtained from a lab that is accredited by the Standards Council of Canada or Canadian Association for Laboratory Accreditation (if applicable)
  2. The temperature of the product when shipped was X°F or °C.
  3. Temperature at time of loading was X°F (for export tankers).
  4. Diversion set point for this product was 134°F (for shipments of liquid or frozen pasteurized albumen).
  5. Samples only - No commercial value (for shipments of samples).
  6. Seal numbers and date and time of sealing.
  7. Natural proportion whole egg (where applicable)

The following must also be stated in the remarks section of the certificate when shipping to the USA:

  1. The statement "The product described was produced in accordance with the regulatory requirements in 9 CFR 590.910. Product was prepared under the continuous supervision of a CFIA inspector."
  2. Process Category
  3. Product Category
  4. Species
  5. Product Group

Example: Exporting a tanker of unpasteurized liquid whole egg to the USA. The following must appear in the remarks section of the certificate:

  • The product described was produced in accordance with the regulatory requirements in 9 CFR 590.910. Product was prepared under the continuous supervision of a CFIA inspector.
  • Process Category: Eggs/Egg Products
  • Product Category: Egg Products
  • Species: Chicken
  • Product Group: Unpasteurized (Tanker) Whole egg with or without added ingredients.
Note: Use the exact wording from the following table for egg products.
HACCP Process Category Finished Product Category Species Product Group
Eggs/Egg Products Egg Products Chicken,Turkey, Duck, Goose, Guinea
  • Pasteurized (Frozen or Liquid)
    • Whole egg (with or without added ingredients)
    • Egg whites (with or without added ingredients)
    • Yolk (with or without added ingredients)
    • Egg Products (blends of whole egg, egg whites and/or yolks) (with orwithout added ingredients)
Eggs/Egg Products Egg Products Chicken, Turkey, Duck, Goose, Guinea
  • Pasteurized (Tanker/Large Totes)
    • Whole egg (with or without added ingredients)
    • Egg whites (with or without added ingredients)
    • Yolk (with or without added ingredients)
    • Egg Products (blends of whole egg, egg whites and/or yolks) (with or without added ingredients)
Eggs/Egg Products Egg Products Chicken, Turkey, Duck, Goose, Guinea
  • Unpasteurized (Frozen or Liquid)
    • Whole egg (with or without added ingredients)
    • Egg whites (with or without added ingredients)
    • Yolk (with or without added ingredients)
    • Egg Products (blends of whole egg, egg whites and/or yolks) (with or without added ingredients)
Eggs/Egg Products Egg Products Chicken, Turkey, Duck, Goose, Guinea
  • Unpasteurized (Tanker/Large Totes)
    • Whole egg (with or without added ingredients)
    • Egg whites (with or without added ingredients)
    • Yolk (with or without added ingredients)
    • Egg Products (blends of whole egg, egg whites and/or yolks) (with or without added ingredients)
Eggs/Egg Products Egg Products Chicken, Turkey, Duck, Goose, Guinea
  • Dried
    • Whole egg (with or without added ingredients)
    • Egg whites (with or without added ingredients)
    • Yolk (with or without added ingredients)
    • Egg Products (blends of whole egg, egg whites and/or yolks) (with or without added ingredients)

All export certificates are to be stamped with the CFIA stamp using red ink. Each copy is to be stamped beside the inspector's name. Stamping of product with the CFIA inspection stamp is now only performed if it is a stated requirement of the foreign country.

Six copies of the Certificate of Inspection for Processed Egg (CFIA/ACIA 2684) are to be produced and distributed as follows:

  • the original and 1 copy to the exporting plant.
  • 1 copy to Market and Industry Services Branch (MISB) at the following address:

    Market & Industry Services Branch
    Animal Industry Division
    Tower 5, 2nd Floor
    1341 Baseline Road
    Ottawa, ON K1A 0C5

  • 1 copy to the Markets Information clerk at the CFIA regional office with the Application for Inspection (CFIA/ACIA 5435) attached.
  • 1 copy to the Chief of Egg Programs in Ottawa.
  • 1 copy for the file in the inspector's office with Application for Inspection (CFIA/ACIA 5435) attached.

Some foreign countries require that a health certificate (Appendix IV) signed by a veterinarian accompany the shipment, attesting the poultry disease status in the area. It is the responsibility of the company to verify with their broker, if this or another statement on the certificate is required by the foreign government.

Shipping Marks

Shipping marks are used to associate a product with a certificate and are required by FSIS. Use the CFIA export certificate number (CFIA/ACIA 2684) as the unique shipping mark. The certificate number should appear on the 9540-1 under "shipping marks" and on tags on the shrink wrapped pallet for customers. If a plant is shipping a pallet of pails and one tote to a customer for example, the pallets would be labelled with the certificate number and the tote with the certificate number followed by a "B". The statement "Shipping Mark:" followed by the certificate number should be stated in the remarks section of the export certificate CFIA/ACIA 2684.

Note: An approved alternative shipping mark may be used instead of the certificate numbers.

9.9.9 Exports to the European Union (E.U.)

The EU includes: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark,Estonia, Finland, France, Germany, Greece, Hungary, Ireland, Italy, Latvia,Lithuania, Luxembourg, Malta, Netherlands, Poland, Portugal, Romania, Slovakia,Slovenia, Spain, Sweden, and the United Kingdom.

Canada is an approved country for exporting processed egg to the European Union. Every country may have supplementary requirements on top of the EU requirements. The company is responsible for determining if supplementary requirements exist. The Area Egg Specialist should be contacted for details.

If exported processed egg will be passing through the EU on route to its final destination, the load must be accompanied with an EU In transit Certificate if product will be in the EU for more than 24 hours.

9.9.10 Export requirements to the Republic of Korea

9.9.10.1 Eligible/Ineligible products

The current list of products that are eligible to be exported to Korea are as follows:

  • Liquid Whole Egg
  • Liquid Egg White
  • Liquid Yolk
  • Whole Egg Powder
  • Yolk Powder
  • Egg White powder

9.9.10.2 Pre-export Approval by Competent Authority of the Importing Country

All federally registered establishments producing processed egg products interested in exporting product must be on the list of establishments approved to export to Republic of Korea.

This list is maintained by the Ministry of Food and Drug Safety (MFDS). Any federally registered processed egg facility that wants to be listed on the "List of Registered establishments approved to export to Korea", contact the CFIA regional office and submit an "Application to Register" (in English only) and provide all required documentation. The documentation is as follows:

  • MFDS Application to Register (available on the MFDS website)
  • Copy of CFIA Certification of Registration
  • Copy of the most recent Processed Egg Sanitation and Operation Report (CFIA/ACIA 1082)
  • Summary of the Sanitary Management standards such as FSEP, HACCP or any quality management system in place at the exporting facility
  • Processing flow chart of the product(s) to be exported

In addition, the company must also provide a letter to CFIA detailing whether it gives permission to the Agency to share the information with the Foreign Competent Authority.

All documentation must be provided to the nearest CFIA regional office and then forwarded using existing communication lines to the Food Export section in Ottawa.

9.9.10.3 Production Controls

The eligible products must be pasteurized at the following temperature and time requirements:

Pasteurization Requirements
Type Common heat treatment standards
Liquid whole eggs Based on internal core temperature, heat treatment that is equal to or higher than 64°C for 2 minutes and 30 seconds
Liquid egg whites Based on internal core temperature, heat treatment that is equal to or higher than 55.6°C for 870 seconds or 56.7°C for 232 seconds
Liquid egg yolks Based on internal core temperature, heat treatment that is equal to or higher than 62.2°C for 138 seconds
Whole egg powder Based on internal core temperature, heat treatment that is equal to or higher than 60°C for 188 seconds
Egg white powder Based on internal core temperature, heat treatment that is equal to or higher than 67 °C for 20 hours or 54.4°C for 513 hours
Egg yolk powder Based on internal core temperature, heat treatment that is equal to or higher than 63.5°C for 3.5 minutes

Note: The internal core temperature is also defined as the "Set Point" for a pasteurizer and for a hot room, the temperatures of the probes.

9.9.10.4 Labelling, Packing and Marking Requirements

It is the exporter's responsibility to meet all the requirements for Labelling, Packing and Marking requirements as per the importing country.

9.9.10.5 Documentation requirement

Certificate of Inspection for Processed Egg (CFIA/ACIA 2684)

Inspection staff must include the following statements (in English only) under the "Remarks" section of certificate:

  • Pasteurized by exposing products to an internal core temperature of space °C space minutes space seconds or equivalent method.
  • "The exported livestock products do not provide any evidences of chemical/drug residue or toxic substances which could be harmful to human health.
  • The shelf life of the products is space.
  • The product is suitable for Human consumption.

9.9.10.6 Other information

Republic of Korea's Ministry of Food and Drug Safety

9.9.11 Manufacturer's Declaration

Processed egg plants exporting products may require a Manufacture's Declaration to accompany their load. See appendix I for an example.

9.10 Canadian Product Returning From the USA

Processed egg enters the USA from Canada either as raw (unpasteurized) products intended for further processing, or as pasteurized products for use directly as food or for use in the food system.

Product may be rejected and returned to the country of origin for the following reasons:

  • Incomplete/incorrect paperwork.
  • Company name not recognized as eligible to export to the USA.
  • Failure to comply with standards based on inspection.
  • Failure to comply with standards based on product testing.

If load is rejected,

  1. The CFIA Area Egg Specialist will be notified by the USDA Import Division in Washington.
  2. The USDA inspector will complete a Notice of Shipment of Refused Entry Product and fax it to the CFIA Area Egg Specialist with the details of refusal.
  3. The CFIA Chief of Egg Programs in Ottawa is notified by the Area Egg Specialist that the load is being returned, with information on the reason for return and day of departure back to the Canadian plant of origin.
  4. The Area Egg Specialist notifies the Canadian processed egg station that their export load has been refused entry into the USA, the reason why and when the load will be returning.

When the load arrives back in the Canadian processed egg station,

  1. The CFIA inspector breaks the seals and receives the product. Depending on the reason for refusal, the CFIA inspector may detain the product by issuing a Notice of Detention (CFIA/ACIA 3256 - intended for internal use), or have a plant official place a hold tag on the product. A Release from Detention (CFIA/ACIA 3257 - intended for internal use) is not issued until an investigation or reprocessing is conducted and the product once again meets the requirements of the regulations. This product is not eligible for re-export to the USA.
  2. The CFIA inspector must complete the section on the Notice of Shipment of Refused Entry Product confirming that the product has arrived back in Canada and fax it back to the USDA.
  3. The CFIA inspector must obtain all copies of the Certificate of Inspection for Processed Egg (CFIA/ACIA 2684 - intended for internal use) and document on all copies that the product has been returned to Canada. A copy must be forwarded to Markets Information to inform them of the return.

9.11 Canadian Product Returning From Countries Other Than the USA

Should processed egg need to be returned to Canada from countries other than the USA, the exporter will need to submit an Application for Permit to Import (CFIA/ACIA 5083).

They'll also need to complete a Canadian Animal, Semen, Embryos or Products/By-Products Returning-Return Application Form Terrestrial Animal Health Division (TAHD) (CFIA/ACIA 5609) and send it with the application.

Copies of the export certificate that was used to ship the product initially, and bills of lading and any other shipping documents with the above documents for review are also required.

These documents should be sent to the Animal Health Import Veterinarian in the CFIA Area office for processing.

Appendix I: Manufacturer's Declaration

Commodity:

Type:

Quantity:

Lot:

Manufacturing Date:

I, Bill Yolk, being the Quality Manager of the establishment where the above noted commodity was manufactured (CFIA Plant Registration Number:), certify that:

1. This egg product has been prepared from eggs that originate from Canada only and were inspected prior to being broken and found to be free from dirt and other foreign matter.

2. This egg product is in sealed packaging and has remained separate from non-processed product and from product not of equivalent zoosanitary status.

3. This egg product complies with relevant national standards of Canada for control of residues and microbial agents. During manufacture quality control measures were in place to ensure that no contamination with other products would occur.

4.1 For Whole Egg, and Egg Yolk; This egg product has been subjected to pasteurization at a core temperature of greater than # degrees C for a period of at least 3.5 minutes and immediately after was kept separate from any products not of equivalent zoosanitary status.

4.2 For Albumen; This egg product has been subjected to aheat treatment period to export in its final packaging to a minimum core temperature of # degrees C for a period of no less than # days and immediately after kept separate from any products not of equivalent zoosanitary status.

space
Bill Yolk – Quality Manager
ABC Egg Company

space
Date

space
Official Veterinarian Signature

space
Date

space
Name of Official Veterinarian

space
Date

Official Export Stamp

Appendix II – Model Veterinary certificate for egg products

SAMPLE of Model Veterinary certificate for egg products 1. Description follows.
SAMPLE of Model Veterinary certificate for egg products 2. Description follows.
Description for Annex II

Country: Canada

Part I: Details of dispatched consignment

I.1 Consignor
Name
Address
Telephone number

I.2 Certificate reference number

I.3 Central Competent Authority: Canadian Food Inspection Agency

I.4 Local competent Authority

I.5 Consignee
Name
Address
Postal Code
Telephone number

I.7 Country of Origin
ISO code

I.8 Region of origin
Code

I.9 Country of destination
ISO code

I.11 Place of origin
Name
Address
Approval number

I.13 Place of loading

I.14 Date of departure

I.15 Means of transport
Aeroplane
Ship
Railway wagon
Road vehicle
Other
Identification
Documentary references

I.16 Entry BIP in EU

I.18 Description of commodity

I.19 Commodity code (HS code)

I.20 Quantity

I.21 Temperature of product
Ambient
Chilled
Frozen

I.22 Number of packages

I.23 Identification of container/Seal number

I.24 Type of packaging

I.24 Commodities certified for
Human consumption

I.27 For import or admission into EU

I.28 Identification of the commodities
Species (scientific name)
Nature of commodity
Approval number of establishments
Manufacturing plant
Cold store
Number of packages
Net weight

Part II: Certification

II. Health information
II.a Certificate reference number

II.1 Animal Health Attestation

II.1 Animal Health Attestation

I, the undersigned official veterinarian, hereby certify that the egg products described in this certificate were produced from eggs coming from an establishment which at the date of issue of the certificate is free from highly pathogenic avian influenza as defined in regulations (EC) No 798/2008 and

Either

(1) II.1.1 [within a 10km radius of which, including, where appropriate, the territory of a neighbouring country, there has been no outbreak of highly pathogenic avian influenza or Newcastle disease for at least the previous 30 days.]

or

(1) II 1.1 [the egg products were processed:
(1) either [liquid egg white was treated:
(1) either [with 55.6°C for 870 seconds.]
(1) or [with 56.7°C for 232 seconds.]
(1) or [10% salted yolk was treated with 62.2°C for 138 seconds.]
(1) or [dried egg white was treated:
either [with 67°C for 20 hours.]
or [with 54.4°C for 513 hours.]

II.2 Public Health Attestation

I, the undersigned official veterinarian/official inspector, declare that I am aware of the relevant provisions of regulations (EC) No 178/2002, (EC), 852/2004, (EC) and No 853/2004 and hereby certify that the egg products described in this certificate have been obtained in accordance with those requirements, in particular that:

II.2.1 they come from (an) establishment(s) implementing a programme based on the HACCP principles in accordance with Regulation (EC) No 852/2004;

II.2.2 they have been produced from raw material which meets the requirements of Section X, Chapter II (II) of Annex II to Regulation (EC) No 853/2004;

II.2.3 they have been manufactured in compliance with hygiene requirements laid down in Section X, Chapter II (III) of Annex III to Regulation (EC) No 853/2004;

II.2.4 they satisfy the analytical specifications in Section X, Chapter II (IV) of Annex III to Regulation (EC) No 853/2004 and the relevant criteria in Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs;

II2.5. they have been marked with an identification mark in accordance with Section I of Annex II and Section X, Chapter II (V) of Annex III to Regulation (EC) No 853/2004;

II.2.6. the guarantees covering live animals and products thereof provided by the residue plans submitted in accordance with Directive 96/23/EC, and in particular Article 29 thereof, are fulfilled.

Notes

Part I:
Box reference I.8: Provide the code for the zone or the compartment of origin, if necessary, as defined under code of column 2 of Part 1 of Annex I to Regulation (EC) No 798/2008
Box reference I.11: Name, address and approval number of establishment of dispatch.
Box I.15: Indicate the registration number(s) of railway wagons and lorries, the names of ships and, if known, the flight numbers of aircraft. In the case of transport in containers or boxes, the total number of these and their registration and where there is a serial number of the seal it has to be indicated in box I.23.
Box I.19: use the appropriate Harmonised System (HS) code the World Customs Organisation: 04.08 or 21.06.10
Box I.28: Nature of commodity: specify the egg content percentage

Part II:
(1) Keep as appropriate

Official Veterinarian
Name (in capital letters)
Date
Stamp
Qualification and title
Signature

Appendix IIIFSIS Form 9540-1

SAMPLE of FSIS Form. Description follows.
Description for Appendix IIIFSIS 9540-1 – Import Inspection Application and Report

Form FSIS 9540-1 is used to provide USDA with a notification of an export to USA. The form is to be completed with information on the exporter, importer, and product.

Items 1 thru 22, 24, 25, & 26 are to be completed by the customs broker or applicant

1. (Check appropriate box)
Original
Continuation

2. Health Certificate number

3. US Point of Entry

4. Name & Address of Customs Broker or Applicant

5.
a. Broker/Applicant Phone Number
b. Facsimile Number

6.
a. Name & Address of Importer of Record (IR)
b. IR Number

7. Customs Entry No.

8. Reference No.

9. Country of Origin

10. Exporting Establishment No.

11. Producing Establishment No.

In consideration of the U.S. Director of Customs granting me/us permission to transfer the packages of foreign food product described on this form which are offered for entry into the United States, I/we agree under bond filed with said director of Customs and subject to penalties prescribed in laws enacted by Congress and regulations issued there under by the Secretary of the Treasury, to hold the said food product intact at the location indicated below until it has been inspected and passed by a food inspector from the Food Safety and Inspection Service or has been otherwise disposed of under the supervision of a U.S. Customs Officer or a FSIS inspector.

12. Name & Address of FSIS Import Establishment

13. Import Establishment No.

14. Species

15. Process Category

16. Lot No.

17. Description of Product

18. Shipping Marks

19. Package Type

20. No. Of Units

21. No. Of Units per carton

22. Net Weight

23. AIIS Lot ID No. (Completed by FSIS)

24. Print Name of Customs Broker or Applicant

25. Signature

26. Date

27. Signature (FSIS Import Inspector)

28. Date

29. Signature (FSIS Import Inspector)

30. Date

31. Remarks

Appendix IV: Veterinary Certificate

SAMPLE of Veterinary Certificate 1. Description follows.
SAMPLE of Veterinary Certificate 2. Description follows.
Description for Appendix IV – Veterinary Certificate for Animal Products and By-products Exported from Canada to (name of country).

Consignor (Name and address)
Consignee (Name and address)
Processing Plant (Name and Address)
Establishment Permit Number:
Origin of the product(s):
Description of product(s):
Type of packaging
Number
Net Weight
Animal species
Intended end use
Lot-batch production
Container(s) and seal(s) number(s)
Port of Exit
Port of Entry
Countries of transit
Shipping date on or after
Means of transportation
Identification of the means of transport

I, the undersigned Official Veterinarian, designated by the Government of Canada, certify after due enquiry and to the best of my knowledge and belief, that:

Date
Official Veterinarian Signature
Official Export Stamp
Name of Official Veterinarian (in capital letter)

Date modified: