Annex A: Thailand
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1. Meat Inspection systems approved:
1.1 Poultry (chicken): slaughter, cutting, deboning and offal.
1.2 Processing: comminuting, formulating, curing, cooking and canning.
2. Types of meat products accepted for import:
(based on animal health restrictions)
2.1 Fresh meat and raw processed meat products (chilled or frozen):
2.1.1 meat and meat products derived from poultry (chicken) – Not allowed.
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 and meat products derived from poultry (chicken) – see section 3.1 for additional certification statements 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. meat products derived from poultry (chicken) – no animal health restrictions.
3. Additional certification statements/attestations required on the OMIC:
The additional certification statements in this section are official statements which must be provided in both official languages, in the order of English first, followed by French.
3.1 For cooked poultry meat products/Pour les produits de poulet cuits :
I hereby certify that/Je certifie par la présente que :
3.1.1 The chicken meat has been cooked, reaching an internal temperature of at least 80 °C/La viande de poulet a été cuite jusqu'à l'obtention d'une température interne d'au moins 80 °C;
3.1.2 There is a complete physical separation between the uncooked and cooked poultry meat product areas of the processing establishment/Dans l'établissement de transformation, il y a une séparation physique complète entre les aires de produits de volaille crus at les aires de produits cuits;
3.1.3 The poultry meat was handled and prepared in accordance with Canadian requirements ensuring that there was no direct or indirect recontamination of the product after cooking and packaging/La viande de poulet a été manipulée et préparée de façon à ce qu'il n'y ait aucun recontamination directe ou indirecte du produit de viande après cuisson et après emballage.
4. Additional certificates (documents) required:
5. Establishments eligible for export to Canada:
5.1 List available on request.
6. Specific import and final use conditions and restrictions:
6.1 See Chapter 11 for possible export restrictions.
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