Meat Hygiene Directive: 2012-04

PDF (273 kb)

Ottawa, Ontario
K1A 0Y9

January 10, 2012

Subject: Chapter 11 - Section 11.7.3 - Mexico

English Electronic Version:

*The changes have been made in the internal Meat eCertification System, where they are highlighted in red.*

• Annex B-2 - Veterinary Certificate Covering Cooked, Pre-Cooked and Smoked Poultry Meat (Whole or in Pieces), Viscera and Offal for export to Mexico.
• Annex D - Veterinary Certification Covering Beef Meat, Chilled or Frozen, for Export to Mexico.
• Annex D-1 - veterinary certification Covering Beef Trimmings, Chilled or Frozen, for Export to Mexico.
• Annex D-2 - Veterinary Certificate for Offal (lips, diaphragm, cheek meat, and feet) Derived from Cattle and Destined to Mexico.
• Annex D-3 - Veterinary Certification Covering Beef Viscera (tongue, rumen, reticulum, omasum, abomasum, heart, kidneys liver, lung and thymus), for Export to Mexico.
• Annex D-4 - Veterinary Certificate for Edible Beef Tallow Intended for Export to Mexico.
• Annex F - Veterinary Certificate Covering Ovine/Caprine Meat, Offal (heads and feet) and Viscera for Export to Mexico.
• Annex G - Veterinary Certificate for Meat Derived from Bison and Destined to Mexico.
• Annex H - Veterinary Certificate for Meat Derived from Deer and Destined to Mexico.
• Annex I - Veterinary Certificate Covering Dry-cured Pork Products (hams and shoulders) for Export to Mexico.
• Annex I-1 - Veterinary Certificate Covering Dry-cured Beef and/or Pork Products (in casings) for Export to Mexico.
• Annex I-2 - Veterinary Certificate Covering Heat-Treated Meat Products Containing Beef, Pork and/or Poultry for Export to Mexico.
• Annex I-3 - Veterinary Certificate Covering Bacon, Cooked or Smoked, for Export to Mexico.
• Annex I-4 - Veterinary Certificate Covering Lard for Export to Mexico.
• Annex I-5 - Veterinary Certificate Covering Pork in Brine for Export to Mexico.

English Print Version

Please add annexes B-2, D, D-1, D-2, D-3, D-4, F, G, H, I, I-1, I-2, I-3, I-4 & I-5 to section Mexico of your Manual of Procedures.

Note:

Export certificates and annexes are available to the CFIA inspection staff through Read Import Country Requirements (ICR) of Meat eCert.

Dr. Richard Arsenault
Director
Meat Programs Division