Sanitary requirements for export of (processed) porcine blood products to Brazil
HA 2330 (amended June 18, 2012)

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  1. Canada is free of foot-and-mouth disease, rinderpest, classical swine fever and African swine fever. Vaccination against these diseases is prohibited in Canada.
  2. The porcine blood products have been processed at an establishment operating under permit issued by the Canadian Food Inspection Agency (CFIA). The exporting plants are exclusively dedicated to porcine material.
  3. The porcine blood products for export originate from animals that have been slaughtered in slaughterhouses that are approved by the CFIA and the porcine blood products have been produced from animals which passed ante mortem and were presented for post mortem inspection by the CFIA.
  4. The porcine blood products are exclusively of porcine origin. No material of ruminant origin is included in the preparation of processed porcine blood products.
  5. The porcine blood products are not mixed with imported material from third countries. The porcine blood products are of Canadian origin.
  6. The porcine blood products:

    Either

    have been submitted to a drying process reaching a temperature above 150 °C, and a temperature of 100 °C has been maintained for a minimum of 10 minutes;

    Or

    has been subjected to a drying process by the method of spray drying, in order to ensure that the entire producthas reached a minimum temperature of 80 °C.
  7. The porcine blood products for export have been produced, processed, stored and transported in such a manner as to prevent contamination by communicable animal disease pathogens up to the point of departure from Canada.
  8. The porcine blood products have been packed directly in the factory of origin using new and unbreakable package materials.
  9. The raw materials and additives used in the porcine blood products have been clearly indicated on exterior package.
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