Annex A: China (the People's Republic of China)

1. Meat Inspection systems approved:

1.1. Pork and farmed wild boar: slaughter, cutting, deboning and offal, natural salted animal intestinal casings.

1.2. Poultry and farmed feathered game: slaughter, cutting, deboning and offal.

Every lot of imported poultry meat products will be required to be tested for chemical residues. The release of imported poultry meat products to market will be based on the receipt of satisfactory results for all tested compounds.

The residue testing must be conducted in ISO 17025 accredited private laboratory, located in Canada, at the importer's expenses.

Each imported lot will be required to be tested for the following compounds:

  • Environmental residues
    • Dioxins, polychlorinated biphenyls (PCB)
    • Polycyclic aromatic hydrocarbons (PAH)
    • Heavy metals
  • Veterinary drug residues
    • Chloroamphenicol
    • Nitrofuran drugs
    • Nitromidazole drugs
    • Representative testing of the main veterinary drugs used by the Chinese poultry industry
  • Pesticide residues
    • Organo-chlorine pesticides (OC) including DDT
    • Organo-phosphate pesticides (OP) screens

Please note that the CFIA may amend the above list of compounds form time to time.

Details concerning the sampling procedures will be provided on Import Inspection Report (IIR).

1.3. Processing: comminuting, formulating, curing, cooking and canning.

1.4. Grading of natural salted intestinal casings: pork, beef, sheep, goat

2. Types of meat products accepted for import:
(based on animal health restrictions)

2.1. Fresh meat and raw processed meat products (chilled or frozen):

2.1.1. meat and meat products derived from pigs - importation not allowed

2.1.2. meat and meat products derived from poultry - importation not allowed

2.1.3. natural salted intestinal casings derived from animals of the family Bovidae, born, raised and slaughtered in Australia, New Zealand and Canada only - see 3.2. for additional certification statements required.

2.1.4. natural salted intestinal casings derived from pigs, born, raised and slaughtered in Canada or USA only - see 3.3. for additional certification statement required.

2.2. All processed meat products (heat treated and raw), other than shelf stable commercially sterile meat products packaged in hermetically sealed containers (cans and/or retortable pouches), and shelf stable dried soup-mix products, bouillon cubes and meat extracts:

2.2.1. meat and meat products derived from pigs - importation of processed meat products from Chinese origin is not allowed.

2.2.2. meat and meat products derived from poultry - see 3.4. for additional certification statements required.

2.2.3. dried tubed hog collagen casings of Chinese origin - see 3.1. for additional certification statement required.

2.3. Shelf stable commercially sterile meat products packaged in hermetically sealed containers (cans and/or retortable pouches) and shelf stable dried soup-mix products, bouillon cubes, meat extracts:

2.3.1. for all pork meat products manufactured from approved CFIA sources – no animal health restriction.

2.3.2. for all poultry meat derived meat products - no animal health restrictions.

3. Additional certification statements/attestations required on the OMIC:

3.1. For dried, tubed collagen hog casings of Chinese origin:

I hereby certify that / Je certifie par la présente que :

3.1.1. The above mentioned casings were processed from Chinese hog casing material at a temperature of 100°C for a period of not less than 20 minutes.

Les boyaux mentionnés ci-dessus ont été produits à partir de matériel de boyaux de porc chinois à une température de 100 °C pour une période d'au moins 20 minutes.

3.2. For natural salted intestinal casings derived from animals of the family Bovidae:

I hereby certify that / Je certifie par la présente que :

3.2.1. The natural salted intestinal casings covered by this certificate are strictly derived from animals slaughtered in Australia or New Zealand and have not been exposed at any time during their handling, processing, packaging or storage to any product or by product derived from animals from any other country.

Les boyaux intestinaux naturels et salés couverts par ce certificat sont strictement dérivés d'animaux abattus en Australie ou en Nouvelle-Zélande et n'ont été exposés, en tout temps, pendant leur manipulation, transformation, emballage ou entreposage, à tout produit ou sous-produit issu d'animaux de tout autre pays.

3.3. For natural salted intestinal casings derived from pigs:

I hereby certify that / Je certifie par la présente que :

3.3.1. The natural salted intestinal casings covered by this certificate are strictly derived from animals slaughtered in Canada or USA and have not been exposed at any time during their handling, processing, packaging or storage to any product or by product derived from animals from any other country.

Les boyaux intestinaux naturels et salés couverts par ce certificat sont strictement dérivés d'animaux abattus au Canada ou aux États-Unis et n'ont pas été exposés, en tout temps, pendant leur manipulation, transformation, emballage ou entreposage, à tout produit ou sous-produit issu d'animaux de tout autre pays.

3.4. For all poultry and all other bird derived meat and meat products other than shelf stable, commercially sterile poultry meat products packaged in hermetically sealed containers (cans and/or retortable pouches) and shelf stable dried soup-mix products, bouillon cubes and meat extract:

I hereby certify that / Je certifie par la présente que :

3.4.1. The poultry meat products covered by the present certificate are derived from birds which were subject to humane slaughter and were stunned before slaughter.

Les produits de viande de volailles couvertes par le présent certificat sont dérivés de volailles qui ont été étourdies préalablement à leur abattage et abattus par des moyens respectueux du bien être animal.

3.4.2. The poultry meat has been cooked:
La viande de volaille a été cuite :

Either/Soit

3.4.2.1. reaching an internal temperature of 65°C for 840 seconds; or

jusqu'à l'obtention d'une température interne d'au moins 65 °C durant 840 seconds; ou

3.4.2.2. reaching an internal temperature of 70°C for 574 seconds; or

jusqu'à l'obtention d'une température interne d'au moins 70 °C durant 574 secondes; ou

3.4.2.3. reaching an internal temperature of 74°C for 280 seconds; or

jusqu'à l'obtention d'une température interne d'au moins 74 °C durant 280 secondes; ou

3.4.2.4. reaching an internal temperature of 80°C for 203 seconds:

jusqu'à l'obtention d'une température interne d'au moins 80 °C durant 203 secondes;

3.4.3. There is a complete separation, in both space and personnel, between the uncooked and cooked poultry meat product areas of the processing establishment and the poultry meat products were handled in a way that any possibility of recontamination of the cooked poultry meat products by raw poultry meat products, either directly or indirectly, was prevented.

Dans l'établissement de transformation, il y a une séparation complète, physique et du personnel, entre les aires de produits de volaille crus et les aires de produits cuits et les produits de viande de volaille ont été manipulés de façon à prévenir une re-contamination (directe ou indirecte) des produits de viande de volaille cuits par des produits de viande de volaille crus.

3.4.4. Every precaution was taken to prevent any direct or indirect contact during the slaughter, handling, processing, storage and packaging of the poultry meat products with any animal product or by-product that does not fulfill the requirements of this certificate /

Toutes les précautions ont été prises afin de prévenir tout contact direct ou indirect durant l'abattage, la manipulation, la transformation, le stockage et l'emballage des produits de viande de volaille avec tout produit ou sous-produit animal qui ne respecte pas les exigences du présent certificat.

4. Additional certificates (documents) required:

4.1. None.

5. Establishments eligible for export to Canada:

5.1. List available on request.

6. Specific import and final use conditions and restrictions:

6.1. See Chapter 11 for possible export restrictions.