ARCHIVED - Meat Hygiene Directive: 2015-30
This page has been archived
Information identified as archived is provided for reference, research or record-keeping purposes. It is not subject to the Government of Canada Web Standards and has not been altered or updated since it was archived. Please contact us to request a format other than those available.
November 10, 2015
Subject: Chapter 11 of the Meat Hygiene Manual of Procedures - Introduction Section 188.8.131.52
Changes have been made to section 184.108.40.206 on BSE marking requirements.
Please replace section section 220.127.116.11 of Introduction of Chapter 11 of your Manual of Procedures.
- The changes have been made in the Meat e-Certification System.
- Export certificates and annexes are available to the CFIA inspection staff through Read Import Country Requirements (ICR) of Meat eCert.
Food Import/Export Division
- Date modified: