Sanitary requirements for export of rendered fat (tallow) from Canada to Korea
HA 2082 (Amended April 7, 2010)

    1. The country of origin has been free of foot-and-mouth disease, classical swine fever for 12 months, swine vesicular disease, rinderpest contagious bovine pleuropneumonia for 24 months, peste des petits ruminants, lumpy skin disease, sheep pox and African swine fever for 3 years and Rift Valley fever for 4 years prior to export:
      • The country of origin does not vaccinate against the above diseases.
      • The products were produced from animals which were slaughtered in a slaughterhouse approved by the government authority and which received government ante mortem and post mortem inspection.
      • The products were produced, processed and stored and transported in such a way as to prevent contamination with communicable disease pathogens.


    2. the products have been processed by one of the following methods:
      • moist heat at 121 °C for 15 to 20 minutes; or
      • moist heat at 115 °C for 35 minutes; or
      • dry heat at 160 to 170 °C for 1 to 2 hours; or
      • equivalent or more effective methods to achieve destruction of transmissible animal pathogens.
  1. The products have been processed in an establishment licensed by the competent authority of the country of origin (the Canadian Food Inspection Agency (CFIA) and/or the United States Department of Agriculture (USDA).
  2. Routine monitoring programs for pathogens and live insects are in place at the plant.
  3. The products have been analysed by a third party laboratory recognized by the CFIA and found to have insoluble impurities of less than 0.15%. They are considered a BSE-risk exempt commodity pursuant to the OIE Terrestrial Animal Health Code.
  4. The plant has taken precautions to prevent contamination following processing.
Date modified: