Annex A: China (the People's Republic of China)
Conditions for importation of meat products from China (the People's Republic of China)

This page is part of the Guidance Document Repository (GDR).

Looking for related documents?
Search for related documents in the Guidance Document Repository

1. Meat Inspection systems approved:

1.1 Pork and farmed wild boar: slaughter, cutting, deboning and offal, natural salted animal intestinal casings.

1.2 Poultry and farmed feathered game: slaughter, cutting, deboning and offal.

1.3 Processing: comminuting, formulating, curing, cooking and canning.

1.4 Grading of natural salted intestinal casings - pork, beef, sheep, goat

2. Types of meat products accepted for import (based on animal health restrictions):

2.1. Fresh meat and raw meat products (chilled or frozen):

2.1.1. Meat and meat products derived from pigs - importation not allowed

2.1.2. Meat and meat products derived from poultry - importation not allowed

2.1.3. Natural salted intestinal casings derived from animals of the family Bovidae, born, raised and slaughtered in Australia, New Zealand and Canada only - see section 3.2 for additional certification attestations required.

2.1.4. Natural salted intestinal casings derived from pigs, born, raised and slaughtered in Canada or USA only - see section 3.3 for additional certification attestations required.

2.2 All processed meat products (heat treated and raw), other than shelf stable commercially sterile meat products packaged in hermetically sealed containers (cans and/or retortable pouches), and shelf stable dried soup-mix products, bouillon cubes and meat extracts:

2.2.1 Meat products derived from pigs - importation of processed meat products of Chinese origin is not allowed.

2.2.2 Meat products derived from poultry - see section 3.4 for additional certification attestations required.

2.2.3 Dried tubed hog collagen casings of Chinese origin - see section 3.1 for additional certification attestations required.

2.3. Shelf stable commercially sterile meat products packaged in hermetically sealed containers (cans and/or retortable pouches) and shelf stable dried soup-mix products, bouillon cubes, meat extracts:

2.3.1. For all pork meat products manufactured from approved CFIA sources – no additional certification attestations required.

2.3.2. For all poultry meat derived meat products - no additional certification attestations required.

3. Additional animal health certification attestations required on the Official Meat inspection Certificate (OMIC):

3.1. For dried, tubed collagen hog casings of Chinese origin:

I hereby certify that:

3.1.1. The above mentioned casings were processed from Chinese hog casing material at a temperature of 100°C for a period of not less than 20 minutes.

3.2. For natural salted intestinal casings derived from animals of the family Bovidae:

I hereby certify that:

3.2.1. The natural salted intestinal casings covered by this certificate are strictly derived from animals slaughtered in Australia or New Zealand and have not been exposed at any time during their handling, processing, packaging or storage to any product or by product derived from animals from any other country.

3.3. For natural salted intestinal casings derived from pigs:

I hereby certify that:

3.3.1 The natural salted intestinal casings covered by this certificate are strictly derived from animals slaughtered in Canada or USA and have not been exposed at any time during their handling, processing, packaging or storage to any product or by product derived from animals from any other country.

3.4. For all poultry and all other bird derived meat and meat products other than shelf stable, commercially sterile poultry meat products packaged in hermetically sealed containers (cans and/or retortable pouches) and shelf stable dried soup-mix products, bouillon cubes and meat extract:

I hereby certify that:

3.4.1. The poultry meat products covered by the present certificate are derived from birds which were subject to humane slaughter and were stunned before slaughter.

3.4.2. The poultry meat has been cooked:

Either

3.4.2.1. Reaching an internal temperature of 65 degrees Celsius for 840 seconds;

Or

3.4.2.2. Reaching an internal temperature of 70 degrees Celsius for 574 seconds;

Or

3.4.2.3. Reaching an internal temperature of 74 degrees Celsius for 280 seconds;

Or

3.4.2.4. Reaching an internal temperature of 80 degrees Celsius for 203 seconds:

3.4.3. There is a complete separation, in both space and personnel, between the uncooked and cooked poultry meat product areas of the processing establishment and the poultry meat products were handled in a way that any possibility of recontamination of the cooked poultry meat products by raw poultry meat products, either directly or indirectly, was prevented.

3.4.4. Every precaution was taken to prevent any direct or indirect contact during the slaughter, handling, processing, storage and packaging of the poultry meat products with any animal product or by-product that does not fulfill the requirements of this certificate.

4. Additional, other than animal health, certification attestations required on the OMIC:

4.1. None.

5. Establishments eligible for export to Canada:

5.1. Refer to the List of foreign countries establishments eligible to export meat products to Canada.

Date modified: