ARCHIVED - Meat Hygiene Directive: 2015-30
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November 10, 2015
Subject: Chapter 11 of the Meat Hygiene Manual of Procedures - Introduction Section 220.127.116.11
Changes have been made to section 18.104.22.168 on BSE marking requirements.
Please replace section section 22.214.171.124 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
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