11.7.3 Mexico

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The Mexican authorities Servicio Nacional de Sanidad, Inocuidad y Calidad Agroalimentaria (SENASICA) maintain an on-line library of import requirements Módulo de Consulta de Requisitos Zoosanitarios para la importación (MCRZI) (Spanish only). The operator/exporter is responsible for matching the zoo-sanitary requirements (HRZ or Hoja de requisitos zoosanitarios) of the product intended for export with the corresponding CFIA certification. The operator/exporter is also responsible for requesting the appropriate annex from the CFIA inspector. Any discrepancy between an HRZ certification requirements and the approved annex for the product intended for export should be brought to the attention of the inspector. The operator/exporter bears full responsibility to ensure that the certification provided by the CFIA (see section is in compliance with the certification requirements appearing on the applicable HRZ.

Only HRZs published on the MCRZI (Spanish only) will be considered for certification. If an HRZ is not posted, the importer/exporter must request its publication. Refer to SENASICA's (Spanish only) web site for the procedure and timelines. Import prohibitions or restrictions Import prohibitions

Nil Import restrictions Eligibility of establishments

Establishments must be approved by Mexican authorities. Establishments eligible to export to Mexico can use only one name for export of meat and meat products to Mexico. See Annex 1 for details.

Refer to Annex 1 for the list of approved establishments

To be included in the list, operators must submit Annex I through their Area Office (refer to Chapter 11, Introduction). Shipments of meat products in combo bins

Importation of frozen meat products in combo bins is not permitted. Imported meat products

Products for export to Mexico manufactured in Canada may contain legally imported meat ingredients. The operator/exporter is responsible for obtaining a declaration from the competent authorities of the country of origin. The competent authorities must declare that the producing establishment of the meat ingredient to be exported to Canada is approved by the Mexican Ministry of Agriculture, Livestock, Rural Development, Fisheries and Food (SAGARPA ).

The declaration must be kept on file with the Canadian export certificate. Import of samples

Samples of meat and poultry meat products intended for laboratory examination, research, evaluative testing or trade show exhibition are not for human consumption. Product must be sourced and processed only from establishments eligible to export to Mexico. Ruminant products in transit through the USA

In addition to meeting Mexican requirements, meat products derived from ruminants are subjected to USDA-APHIS transit requirements. Please see details in Annex E (in this section). Specific or additional inspection procedures

Nil Additional Certification HRZ and CFIA veterinary certification

A table matching HRZs with CFIA veterinary certificates has been produced to facilitate the work of all concerned (see Annex C in this section). This is a summary of the best available information and it does not change the responsibility of the operator/exporter as outlined in section to ensure that the appropriate certificate is being used for the product intended for export. Certificates covering meat products derived from one species only Beef Beef - Fresh meat

Annex D must be issued. It covers bone-in and boneless beef, marinated raw meats and other raw meat products.

Note: Trimmings are covered by a separate certificate (see below). Beef - Trimmings

Annex D-1 must be issued. Only trimmings of skeletal muscle are authorized for export. Beef - Offal

Annex D-2 must be issued. Only lips, diaphragm, cheek meat and feet are authorized for export. Beef - Viscera

Annex D-3 must be issued. Only tongues, tripe, hearts, kidneys, livers, lungs and thymus are authorized for export.

Note: Livers derived from animals of all ages are eligible for export to Mexico. Beef - Edible tallow

Annex D-4 must be issued. Beef - Weasand

Annex D-5 must be issued. Beef – Small Intestines

Annex D-6 must be issued Beef – Head Meat

Annex D-7 must be issued Beef – Ground Meat

Annex D-8 must be issued Bison meat

Annex G must be issued. Deer meat

Annex H must be issued. The certification also covers meat derived from other cervidae. Goat and/or sheep meat, offal and viscera

Meat, offal and viscera of animals of all ages are allowed.

Annex F must be issued. Pork Fresh pork meat, viscera and offal

Annex A must be issued. It covers raw pork products, including unrendered pork fat (defined as unrendered fat with or without traces of meat) and skins with up to 10-15% fat. For export to Mexico, skins are considered to be offal. Bacon - cooked or smoked

Annex I-3 must be issued.

Note: This annex should not be used for raw (unprocessed) products. Dry-cured hams and pork shoulders

Annex I must be issued. It covers Serrano hams, prosciuttos and similar dry-cured products. Lard

Annex I-4 must be issued. Pork in brine

Annex I-5 must be issued. Boar Meat

Annex L must be issued. Poultry Poultry meat – Raw poultry meat, carcasses, mechanically separated meat (MSM), viscera and offal

Annex B must be issued.

Note: The operator/exporter is responsible to make sure that vehicles or containers that transport the product must be kept sealed until their arrival in Mexico. Poultry meat - Cooked, pre-cooked and smoked meat

Annex B-2 must be issued for heat-treated poultry meat. The HRZ corresponding to this annex also includes dehydrated poultry meat in powder.

Note: Poultry pâtés are covered by a separate annex (see below). Poultry pâtés

Annex B-3 must be issued. It covers poultry pâtés and terrines, but not mousse de foie gras. Certificates for products derived from more than one species Dry-cured beef and/or pork products in casings

Annex I-1 must be issued. It covers all dry-cured salamis, sausages and similar products. Heat treated beef, pork and/or poultry meat products

Annex I-2 must be issued. It covers heat-treated sausages in casings and deli meats. Certificates for composite foods containing meat, dairy products, egg products, honey or gelatine of bovine origin.

The exporter has the responsibility to inquire with the Mexican authorities if the product to be exported is deemed as a composite. In that case, Annex J must be issued.


  • At the request of the exporter/importer, and if all applicable Japanese requirements are met, the certificate in Annex D of the Introduction to Chapter 11 can be issued.
  • All certificates for meat products exported to Mexico must have slaughter and processed dates typed in the box "Slaughter date" or "Process date" of form CFIA/ACIA 1454 in day/month/year (dd-mm-yy) format.

    For example:

    Slaughter date: 15-01-2011; or, 15 to 20-01-2011
    Process date: 18-01-2011; or, 18 to 23-01-2011

  • The inspection seal must be stamped on the certificates in red ink.
  • The veterinary inspector's name and title must be printed, typed or stamped in upper case.
  • The Health certificates for export to Mexico must be completed either electronically or typewritten. Handwritten certificates will not be accepted by the Mexican authorities.
  • To prevent problems at the point of entry, it is advised that replaced annexes be signed by the same veterinary inspector who signs the form CFIA/ACIA 1454. Certificates for composite foods containing meat, dairy products, egg products, honey or gelatin of porcine origin.

The exporter has the responsibility to inquire with the Mexican authorities if the product to be exported is deemed as a composite. In that case, Annex J-1 must be issued. Special marking and packaging requirements

(Refer also to Annex K)

To be in compliance with the Mexican requirements, the labelling must be done as follows:

Keep the plant label, i.e. the name and registration number of the plant, generic name of the product, net weight in kilograms and packaging date in the language of origin.

The export stamp and lot number (as determined by the operator) must appear on each shipping container. To prevent problems at the time of import inspection, the establishment number appearing in the export stamp should be the establishment number of the manufacturing establishment shown on the label of the product. The term lot must be used only once on the shipping container/boxes destined to Mexico.

There must be another label on each container, in Spanish, giving the following information:

  • product description;
  • name of the country of origin;
  • plant name, address and registration number; and
  • the storage instructions "keep refrigerated" or "keep frozen" whichever is the case.

All these labels must be placed on the panel facing out the pallet so it is available for inspection without further manipulation. They should not overlap and hide any required information. A space of 3 × 8 cm must be left open so that the stamp of approval or rejection, as applicable, can be placed on the panel.

The labelling information may be printed, stamped or applied by means of a sticker.

The labels on the boxes, containers or combos containing meat for further processing in Mexico must bear the name of establishment, as per Annex 1.

Mexican authorities will allow use of Doing Business Also (DBA) name on the label of retail packages, provided DBA name appears along with main name of the establishment, on the primary packaging (wrapping in contact with the meat). DBA name should be mentioned in brackets, below the main name and in a smaller font. In such cases, both names must appear on the export certificate.

Note: In the case of carcasses the inspection legend alone is acceptable. Other requirements

Shipments must enter Mexico at a port of entry with approved storage facilities. The exporter/importer should refer to the on-line HRZ prior to shipping. Shipments destined to federally inspected plants in Mexico could be inspected at destination rather than at the border. The rate of product inspection will be based on the past record of the establishment and/or the customs broker. This is determined on a port-by-port basis.

The containers used for transportation must be sealed. The seal number must be indicated on the export certificate.

For any exported meat product to be returned back to Canada, the Canadian import requirements stipulate that the seals on record can only be broken and replaced by a competent authority of an importing country or a country through which meat product is transiting.

US competent authorities include, but are not limited to, U.S. Customs and Border Protection (US CBP) and United States Department of Agriculture-Food Safety Inspection Service (USDA-FSIS).

When new seals are applied, the shipment must be accompanied by official documentation from competent authorities that replaced the 'seal on record' indicating the serial numbers of the original seal broken and the replacement seal applied to the transport container.

Please refer to section 11.5 Meat Products Exported and Returned in the Meat Hygiene Manual of Procedures for additional information.

Please see a CFIA inspector to obtain certificates.

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