ARCHIVED - Meat Hygiene Directive: 2015-30

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Ottawa, Ontario
K1A 0Y9

November 10, 2015

Subject: Chapter 11 of the Meat Hygiene Manual of Procedures - Introduction Section 11.6.3.2

Changes have been made to section 11.6.3.2 on BSE marking requirements.

Please replace section section 11.6.3.2 of Introduction of Chapter 11 of your Manual of Procedures.

Note:

  • 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.

Terence McRae
Director
Food Import/Export Division

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