11.7.3 European Union

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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, Croatia, 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:

  1. the skull excluding the mandible and including the brain and eyes, and the spinal cord of animals aged over 12 months;
  2. 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
  3. the tonsils, the intestines from the duodenum to the rectum and the mesentery of animals of all ages.

As regards ovine and caprine animals:

  1. 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
  2. the spleen and ileum of animals of all ages.

For other definitions referred to in the European Union legislation regarding meat products Annex I of Regulation EC No 853/2004 - PDF (460 kb) can be consulted.

For meat by-products, refer to article 2 of Regulation EC No 1774/2002 - PDF (3,770 kb)

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 Import prohibitions or restrictions

Microbiological testing for export to Finland and Sweden:

Microbiological testing must be in accordance with Commission Regulation (EC) No 1688/2005 (salmonella guarantees covering trade in fresh meat from bovine and porcine animals and fresh poultry meat).

11.7.3.3 Specific or additional inspection procedures

11.7.3.3.1 Ante-mortem inspection

Routine ante-mortem inspection procedures apply provided a CFIA veterinarian is present on premises when ante-mortem inspection is conducted on animals intended to be slaughtered for export to the EU.

11.7.3.3.2 Post-mortem inspection

(a) Pigs

In accordance with the Commission Implementing Regulation (EC) No 2015/1375, 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.

(b) Bovine over six weeks old

  1. Livers: incision of the gastric surface and at the base of the Spigel lobe to examine the bile ducts (see Annex L).
  2. Heads: two incisions must be made in the external masseters parallel to the mandible.

(c) Domestic solipeds

In accordance with the Commission Implementing Regulation (EC) No 2015/1375, 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.

(d) Farmed game - wild boar

In accordance with the Commission Implementing Regulation (EC) No 2015/1375, 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.

11.7.3.4 Additional certification

a) For edible meat products destined to the European Union

Additional certification 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 Table Note 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 Implementing Regulation (EU) No 593/2013

All European Union countries Annex G
High-quality fresh, chilled and frozen beef

Implementing Regulation (EU) No 481/2012

All European Union countries Annex G-1
Fresh meat of domestic swine

Decision 2005/306/EC

All European Union countries Annex A-1 Table Note 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;
Regulation (EU) No 955/2010;
Regulation (EU) No 364/2011.

All European Union countries Annex C Table Note 1
Meat of ratites

Regulation (EC) No 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 Table Note 2
Meat products and treated stomachs, bladder and intestines

2007/777/EEC, Annex III

All European Union countries except France Annex F Table Note 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 Table Note 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 Table Note 5
Animal casings

2003/779/EC

All European Union countries except France Annex I Table Note 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

Additional certification 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
Table Note 7
Animal casings

2003/779/EC

Annex T-1
Table Note 7
Meat, minced meat and mechanically separated meat of poultry

Regulation (EC) 798/2008; 411/2009

Annex T-2
Table Note 7
Meat preparation

2008/592/EC, Annex II

Annex T-3
Table Note 7
Meat products and treated stomachs, bladder and intestines

2007/777/EEC, Annex IV

Annex T-4
Table Note 7

Table Notes

Table note 1

Additional microbiological requirements apply to products destined to Finland and Sweden as per Regulation (EC) 1688/2005.

Return to table note 1 referrer

Table Note 2

Fresh meat of farmed non-domestic animals other than suidae.

Return to table note 2 referrer

Table Note 3

Meat product: processed products resulting from the processing of meat or from the further processing of such processed products, so that the cut surface shows that the product no longer has the characteristics of fresh meat.
Treated stomachs, bladders and intestines: stomachs, bladders and intestines that have been submitted to a treatment such as salting, heating or drying after they have been obtained and after cleaning.

Return to table note 3 referrer

Table Note 4

Meat preparations: fresh meat, including meat that has been reduced to fragments, which has had foodstuffs, seasonings or additives added to it or which has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.

Return to table note 4 referrer

Table Note 5

Fresh meat of wild animals other than suidae and solipeds.

Return to table note 5 referrer

Table Note 6

Refer to Annex M for specific establishment approval requirements.

Return to table note 6 referrer

Table note 7

At the request of the exporter. See applicable annex for the product as indicated in the table above for animal health requirements.

Return to table note 7 referrer

11.7.3.5 Special marking and packaging requirements

11.7.3.5.1 Identification marking

The label bearing the health mark (Annex Q) must be applied before the product leaves the establishment of production. The label must show a serial number.

In the case of meat in cuts and offal, 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. This is not necessary, however, if the process of opening destroys the packaging. When wrapping provides the same protection as packaging, the label may be affixed to the wrapping.

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 section 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:

  • at least 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 at least 0.8 cm high; and
  • the figures must be at least 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

The compulsory labelling system under EU Regulation (EC) No 1760/2000 outlines requirements for a link between, on the one hand, the identification of the carcass, quarter or pieces of meat and, on the other hand, the individual animal or, where this is sufficient to enable the accuracy of the information on the label to be checked, the group of animals concerned. Articles 11 to 15 inclusively must be consulted for detailed requirements.

The operator is responsible for taking the necessary steps to ensure compliance with all requirements applicable to the products intended for export.

11.7.3.6 Other requirements

11.7.3.6.1 Establishment approval

  • The operator must make a formal application to the Program Manager (PM), 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 PM by forwarding a copy of Annex M and Annex I of the introduction to Chapter 11 to the Area Export specialist for final review.
  • If the application is found acceptable at the PM level, the PM will in turn forward a recommendation for requesting approval of the establishment by the European Union to the Director of the Food Import and Export Division (FIED) 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 eligible meats and meat products are kept within the European Union circuit

Annex J (of Introduction of Chapter 11 of the MOP) must be used when eligible products are moved between establishments. Eligible products must be kept segregated from ineligible products.

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.

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. In the case of horse meat, the requirements applicable to cow and bull carcasses apply.

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 and 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 in case of meat preparation.

When prepared from chilled meat, minced meat must be prepared:

  1. In case of poultry, within no more than 3 days of their slaughter;
  2. In the case of animal other than poultry, within no more than 6 days of their slaughter; or
  3. Within no more than 15 days from the slaughter of the animals in the case of boned vacuum-packed beef and veal.

11.7.3.6.7 Animal welfare controls

The Canadian animal welfare requirements for the protection of animals at the time of slaughter have been determined to be equivalent to the EU requirements as set out in Council Regulation (EC) No 1099/2009 of September 24, 2009. Certification of compliance with EU requirements is therefore based on compliance with Canadian requirements, when applicable.

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 duly registered under the "Canadian Program for Certifying Freedom from Growth Enhancing Products (GEPs) for the Export of Beef to the EU" (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 Please refer to section 11.6.1 and Annex T of Introduction of Chapter 11 of the MHMOP.
  • Swine Information Document (SID)

The operator must ensure that:

  1. Producers or person in charge of the pigs intended for slaughter for export to the EU are enrolled in an on-farm food safety program recognized by the CFIA (the CQA Program administered by the Canadian Pork Council is currently the only program recognized).
  2. A swine information document (SID) is presented for each shipment of pigs to be slaughtered for export to EU member countries (see model SID in Annex E for details).

The operator must review the SID to ensure the document is complete and acceptable. After the operator has completed the review of the SID and found the animal(s) it represents acceptable for slaughter for export to the EU, the SID shall be provided to the responsible CFIA Veterinarian.

The CFIA veterinarian will take into account the information provided by SID when carrying out AM and PM inspections and will adjust inspection procedures as deemed necessary.

The operator shall file all information documents and keep them for a minimum of 1 year and make them available to the CFIA upon request.

If the veterinary determines that the animals are not acceptable for slaughter for export to the EU and/or the information document is not complete, the CFIA veterinarian will inform the operator of the non-compliance in accordance with routine practices. The operator must investigate and determine why an incomplete/unacceptable information document was submitted as acceptable to the CFIA and take appropriate preventative actions. The animals represented by the unacceptable document shall not proceed to slaughter for export to the EU unless satisfactory corrective action is taken by the operator.

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 and the withdrawal period has been observed the animal 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.

11.7.3.6.9.1.7 Turkeys: Animals must be raised in accordance with the conditions prescribed under the Canadian Ractopamine-free Poultry Certification Program. Please refer to section section 11.6.1 and Annex U of Introduction of Chapter 11 of the MHMOP.

11.7.3.6.9.1.8 Horse: New horse meat certificates are effective as of March 1, 2017. To meet new certification requirements, the imported horses are required to be resident of Canada for six months prior to slaughter. Therefore, meat derived from horses coming for direct slaughter from the US to Canada is not eligible for export to EU.

The operators of horse slaughter and processing establishments are required to amend their written control programs to include segregation procedures for live horses and horse meat destined to the EU. The amended control programs developed by the operator must be reviewed and found satisfactory by the inspector in charge. The controls must include monitoring, verification, deviation procedures and record keeping activities, and be verifiable and effective. The verification of the implementation and maintenance of the control programs by the operator will be performed using routine inspection procedures.

As Equine Information Document (EID) includes information on the primary location of the animal for six months prior to slaughter, the CFIA will accept EID as proof of residency. For detailed information on EID, please refer to section 17.5 of Chapter 17 of the Meat Hygiene Manual of Procedures. If the veterinary review determines that the animal is not acceptable for slaughter and/or the information document is not complete, meat derived from such animal will not be eligible for export to the EU.

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 identification 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 Shrouds not to be used on carcasses.

11.7.3.6.11.2 Compliance with European Union rules on decontamination.

Article 3 of Regulation (EC) No 853/2004 provides that food business operators are not to use any substance other than potable water to remove surface contamination from products of animal origin, unless the use of the substance has been approved in accordance with that Regulation.

The following decontamination interventions are approved by the EU:

11.7.3.6.11.2.1 Steam pasteurization

Conditions for use:

  1. water used for steam production is potable;
  2. steam application does not result in irreversible discolouration of the meat (as determined by visual inspection);
  3. hygiene requirements are respected; and
  4. it is considered as a Critical Control Point in the HACCP plan.

11.7.3.6.11.2.2 Lactic acid

Conditions for use:

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 the regulation.

11.7.3.6.11.2.3 Recycled hot water

Conditions for use:

a) The recycled hot water must be obtained from heating and recycling potable water in a closed and separated system.

b) The recycled water must be submitted to:

  1. minimal heating temperature/time regime before its application on carcasses which must ensure compliance with microbiological parameters of the potable water;
  2. renewal regime at the appropriate frequency including, where necessary, skimming of gross particles, filtration and addition of potable water, which must ensure compliance with the chemical parameters of potable water.

c) The recycled hot water must only be applied on entire carcasses or half carcasses of domestic ungulates and farmed game, under controlled and verified conditions.

d) The recycled hot water must not be applied on carcasses with visible faecal contamination.

e) The application of recycled hot water on carcasses must not result in any irreversible physical modification of the meat.

f) The application of recycled hot water on carcasses must be performed before the carcasses are place in the chilling or refrigerating room.

g) The conditions in points b) and c) above must be integrated in the procedures based on HACCP principles including at least the following criteria:

  1. The Sampling of carcasses is implemented in accordance with the provisions of Annex T and Annex U of the section on USA of Chapter 11 of the MHMOP. Additionally, validation data of the intervention process under the in plant specific conditions exists and are maintained by the operator. It contains data on the correlation between the microbiological load pre- and post-application (ref. Annex O chapter 4 and Chapter 17 of the MHMOP and the Food Safety Enhancement Program (FSEP) Manual). The validation data must be readily available to the CFIA inspection staff and to EU officials upon request.
  2. The minimal heating temperature/time regime applied to recycled water before its application on carcasses must be continuously monitored by instrumental measurements, documented and recorded.
  3. The compliance of the recycled water applied on carcasses with the microbiological and chemical parameters set up for potable water must be verified periodically by testing of water, documented and recorded.
  4. The compliance of the recycled water applied on carcasses with indicator parameter of Clostridium perfringens set up for potable water must be verified by periodic monitoring, documented and recorded.

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 Growth Enhancing Products (GEPs) for the export of beef to the EU.

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 Commission Implementing Regulation (EU) No 593/2013, 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:

  1. The producer completes and signs Annex R-7 (Transfer Certificate) which accompany the cattle to the abattoir so that all copies will bear the signature. The VIC will keep the original signed Annex R-7, and the establishments will make extra copies for their own purposes.
  2. A copy of the accredited veterinarian's last visit Annex R-7.1 Certificate of Compliance which was issued within the last six months for feedlots and once per year for cow-calf operations and auction markets is kept on file by the VIC.

Note: The above conditions do not apply to meat derived from bison for which the Canadian Program for Certifying Freedom from Growth Enhancing Products (GEPs) for the export of beef to the EU 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 concerning age and feeding (Commission Implementing Regulation (EU) No 593/2013).

bison meat:

Meat graded A1, A2, A3 and A4 according to the Canadian Food Inspection Agency - Government of Canada automatically meet the definition above concerning age and feeding (Commission Implementing Regulation (EU) No 593/2013).

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 (Annex G) 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 Official Meat Inspection Certificate (OMIC).

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 Commission Implementing Regulation (EU) No 481/2012 and is applicable only to beef products. Prior to the signing of export documents to meet this tariff the VIC should have on file:

  1. The producer completes and signs Annex R-7 which accompany the cattle to the abattoir. The VIC will keep the original signed Annex R-7, and the establishments will make extra copies for their own purposes.
  2. A copy of the accredited veterinarian's last visit report Annex R-7.1 Certificate of compliance which was issued within the last six months for feedlots and once per year for cow-calf operations and auction markets is kept on file by the VIC.
  3. 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 R-14.3 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 R-13. An attestation of grading must be provided to the CFIA veterinarian who will issue the export certification.

Note: In the case of Switzerland, the certificate of authenticity, in this case Annex G, applies (which is different from Annex G EU), see section Switzerland.

11.7.3.6.14 Specific conditions governing the production of animal casings

Special conditions are applicable as per Chapter C and D of Annex IX of Regulations (EC) No 999/2001, Decision 2007/777/EEC and Commission Decision 2007/453EC.

11.7.3.6.15 Annual Review of European Union Requirements

Veterinarian-in-Charge (VIC) and Inspector-in Charge (IIC) are required to review Annex M and control programs to meet European Union requirements. These reviews should be performed yearly and recorded using appropriate CVS tasks.

Please see a CFIA inspector to obtain certificates/annexes

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