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184.108.40.206 General information
- In the case of prepared meat products, the label of such products should be in accordance with the requirements established between the exporter and the importer.
- The label of meat products must bear a production date and a "best before" or an expiry date. The "best before" date should be agreed to between the importer and the exporter.
- Kidneys are permitted in mechanically separated poultry products (poultry MSM and products containing poultry MSM).
- Meat eligible to be exported to Cuba: meat derived from animals born, raised and slaughtered in Canada; meat derived from animals born in the USA but raised (fattened) and slaughtered in Canada; ovine meat imported from Australia or New Zealand provided a copy of the import certificate covering the meat imported into Canada is attached to the Canadian certificate.
- In the case of prepared meat products, meat ingredients of Canadian origin must be used. If non Canadian meat is used, the competent Cuban authorities must be notified so they can issue the appropriate approval. Such approval is not required in the case of raw materials used in the production of cooked products (e.g., cooked sausage).
220.127.116.11 Import prohibitions or restrictions
2.1 All meat products:
Raw meat derived from animals imported from the USA for direct slaughter is not eligible for export to Cuba. Such meat product can, however, be used in the production of cooked products, as stated in the general information section.
2.2.1 Cooked poultry products (deli meats)
The live birds, from which the meat is derived, must come from farms located in areas free of highly pathogenic avian influenza and viscerotropic velogenic Newcastle disease. Meat derived from birds legally imported meat from the United States of America or imported meat must also satisfy the aforementioned animal health requirements.
In the case of cooked poultry meat, the product must be cooked at a temperature of 60°C for 30 minutes or the equivalent as determined by the Cuban authorities. Cooking to an internal temperature of 72°C is deemed satisfactory.
2.2.2 Fresh or frozen poultry meat
18.104.22.168 Flock sheet information review
Based on the information obtained from the farm (flock sheet), during the whole raising period of the birds, from which the meat was derived, no symptoms of disease of concern typical of the species or large-scale mortality were observed that would render the birds unfit for slaughter for human food. Slaughter of these animals was authorised and the products derived from these birds which have passed ante and post mortem inspection are fit for human consumption.
22.214.171.124 Low pathogenic avian influenza
The meat must be derived from birds originating from a farm where no case of low pathogenic avian influenza subtype H5 or H7 was identified by the CFIA during the last 21 days prior to the slaughter of the birds. Certification regarding low pathogenic avian influenza subtype H5 or H7 is based on the information available to the CFIA through animal health control program for highly pathogenic avian influenza.
2.3 Beef products: Fresh or frozen bovine meat, deli meats containing beef and canned beef products:
2.3.1 The following products are prohibited: mechanically separated meat, heart, vertebral column, trimmings and finely textured meat derived from the vertebral column, head and tissues derived from the head including tongues.
2.3.2 Specified risk materials (SRM): when reference to SRM on Annex C, the requirements in Annex D of Chapter 17 of the Meat Hygiene Manual of Procedures apply.
2.3.3 The live animals, from which the meat was derived, come from farms and herds in which no cases of BSE have been detected and are not the progeny, birth cohorts or feed cohorts of animals affected by BSE.
2.4 Lamb or mutton:
2.4.1 The animals from which the meat was derived, were born in Canada and come from healthy herds, i.e. from those not under animal health restrictions under the Animal Health Act.
2.4.2 Lamb or mutton meat imported from Australia or New Zealand is eligible for export to Cuba provided a copy of the import certificate covering the meat imported into Canada is attached to the Canadian certificate, as stated in the general information section.
2.5 Operational controls
2.5.1 It is the responsibility of the operator of the exporting establishment to ensure that only meat products meeting Cuban requirements are exported to Cuba.
2.5.2 Operators of establishments, where eligible and non-eligible animals or products are handled, must have written procedures in place that will ensure that non-eligible products can be distinguished from those that are eligible through receiving, processing, shipping and distribution.
2.5.3 The written procedures must be reviewed and found satisfactory by the inspector-in-charge. Inspectors are then responsible for monitoring the operator's controls to ensure themselves that they are adequately followed.
126.96.36.199 Specific or additional inspection procedures
188.8.131.52 Additional certification
- Edible meat products: Only form Annex A is to accompany the shipment to Cuba. Form CFIA/ACIA 1454 must not be completed and is to be used only for the purpose of obtaining a serial number which should be typed on Annex A. Consequently form 1454 is to be voided. The Ottawa part of form 1454 is then to be forwarded to Ottawa stapled behind a copy of Annex A. The inspector's part of the 1454 is to be kept on file as per usual procedures with a copy of Annex A. Other parts should be destroyed.
The certificate shown in Annex A (Spanish version of CFIA/ACIA 1454) is bearing the following declarations, in Spanish, in the space reserved to the additional certification:
"De conformidad con el Programa canadiense de residuos toxicos, la carne no contiene residuos de antibioticos, hormonas y sus metabolitos fuera de los parametros permisibles para ser considerados aptos para la salud humana.
El caso de la carne de puerco, la carne procede de cerdos originarios de areas donde no se han registrado casos positivos de triquinosis, de acuerdo a los resultados del programa canadiense de supervisión de triquina para los hatos nacionales.
En caso de carne de aves (incluye MDM, picadillo, productos industrializados no cocidos), proceden de aves que permanecieron en (la provincia(indicar el nombre) ELEGIBLE por la Republica de Cuba) que es libre de Influenza Aviar altamente patógena y de la enfermedad de Newcastle velogénico viscerotrópico.
En caso de carne fresca de aves, la carne procede de aves que permanecieron en fincas (de provincias ELEGIBLES) donde la Influenza de Baja Patogenicidad subtipo H5 o H7 (u otro) no fue identificada por la CFIA a través de su programa de control de influenza aviar altamente patógena al menos 21 días antes del sacrificio.
Los productos industrializados cocidos de origen aviar estan elaborados con materia prima de aves que han nacido y han criadas, sacrificadas, y procesadas en zonas libres de IAAP y que los mismos han sido sometidos a las siguiente temperaturas : (indicar la temperatura)
60°C durante 107 segundos
65°C durante 42 segundos
70°C durante 3,5 segundos
73,9°C durante 0,51 segundos ".
Based on the Canadian residue monitoring program, the meat does not contain residues of hormones, antibiotics or their metabolites in quantities exceeding the established tolerance levels and therefore is fit for human consumption.
In the case of pork, the meat was derived from swine that originated from an area where no positive case of trichinosis was detected through the trichina monitoring program of domestic swine.
In the case of poultry meat (including MDM, minced meat and uncooked industrial products), the meat is derived from birds that have remained in the (province of
indicate name) deemed ELIGIBLE by the Republic of Cuba) which is free from highly pathogenic avian influenza and from viscerotropic velogenic Newcastle disease. In the case of raw poultry meat, the meat is derived from birds that remained in farms (in ELIGIBLE provinces) where no case of low pathogenic avian influenza subtype H5 or H7 (or other) was identified by the CFIA through its control program for highly pathogenic avian influenza (HPAI) during the last 21 days prior to the slaughter of the birds.
Cooked industrial products of avian origin have been manufactured with raw material from birds that have been born, raised, slaughtered and processed in HPAI-free zones and have been subjected to the following temperatures (indicate the temperature)
60°C during 107 seconds
65°C during 42 seconds
70°C during 3,5 seconds
73,9°C during 0,51 seconds ".
NOTE: When the shipment contains eligible imported raw meat (Australia or New Zealand) a copy of the import certificate as described above in 1 must be attached to the corresponding Canadian export certificate.
- Inedible tallow: the certificate shown in Annex B must be used.
- Products containing beef: the certificate in Annex C must be issued in addition the the certificate in referred to in point A above.
184.108.40.206 Special marking and packaging requirements
As per agreement between the importer and the exporter.
220.127.116.11 Other requirements
See a CFIA inspector to obtain certificates.
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