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Terrestrial Animal Products and By-products: Import Policy Framework
15 Annexes

15.1 Annex 1: Acceptable treatments of manure

  1. Porcine, ruminant: subjected to a minimum of 77 degrees Centigrade for 7 days
  2. Poultry: subjected to a minimum of 65 degrees Centigrade for 5 days

15.2 Annex 2: Acceptable treatments for feathers

Feathers or down for export to Canada may be processed to ensure the destruction of Avian Influenza virus and Newcastle Disease virus using one of the following

  1. Washed and steam-dried at 100°C for 30 minutes
  2. Fumigation with formalin (10% formaldehyde) for 8 hours
  3. Irradiation with a dose of 20 kilogray, or
  4. Any equivalent treatment which has been demonstrated to inactivate Avian Influenza virus and Newcastle Disease virus and that has been evaluated and approved by the competent animal health authority of (insert country of origin) for this purpose

15.3 Annex 3: Acceptable treatments of milk products

The product has been subjected to the following treatments

  • Pasteurization: Minimum of 72 degrees Celsius for at least 15 seconds, or
  • Ultra-High temperature (UHT): Minimum of 140 degrees Celsius for at least 5 seconds, or
  • Low final pH (less than 6) for a period of 1 hour, and
  • Followed by a second treatment from the above, and

Every precaution was taken to prevent contamination of the product after completion of the processing with anything of a lesser status.

15.4 Annex 4: Bacterial culture testing requirements for pet chews

The testing methodology to be followed for pet chews requires a random sampling of at least five samples from each processed batch taken prior to or after storage at the processing plant, complying with the following standards

Salmonella:

absence in 25g: n = 5, c = 0, m = 0, M = 0,

Enterobacteriaceae:

n = 5, c = 2, m = 10, M = 300 in 1 gram;

Where:

n = number of samples to be tested;

m = threshold value for the number of bacteria; the result is considered satisfactory if the number of bacteria in all samples does not exceed m;

M = maximum value for the number of bacteria; the result is considered unsatisfactory if the number of bacteria in one or more samples is M or more; and

c = number of samples the bacterial count of which may be between m and M, the sample still being considered acceptable if the bacterial count of the other samples is m or less.

15.5 Annex 5: Acceptable treatments of egg products

  • Albumen - Minimum temperature of 55°C for at least 38 minutes
  • Liquid whole egg - Minimum of 61 degrees Centigrade for at least 3.5 minutes
  • Egg Yolk - Minimum temperature of 60°C for at least 6 minutes
  • Any other equivalent treatment as determined by CFIA headquarters

Treatments outlined in Schedule I of the Processed Egg Regulations are also acceptable.

15.6 Annex 6: Acceptable treatments of highly processed products

  • The product was produced using an alkalinization process (i.e. liming or a NaOH step or a combination of the two processes)
  • The bones used to prepare the product have been subjected to a process that includes all of the following steps: pressure washing (degreasing), acid demineralization, acid or alkaline treatment, filtration, and sterilization at a temperature of at least 138°C for a minimum of four seconds or an equivalent or better process for reducing BSE infectivity as determined by CFIA Headquarters
  • All four of the following treatments (a, b, c and d)
    1. Acid treatment or alkaline treatment as follows

      • With pH equal to or less than 3 for at least two hours
      • With pH 14 for at least 10 days
      • With pH 12 for at least 12 days, or
      • With pH 9 for at least 16 days

      and

    2. Extraction at no less than 60°C for at least two hours

      and

    3. Sterilization or pasteurization as follows: at a temperature of at least 110°C for at least five seconds, or at a temperature of at least 90°C for at least 30 seconds

      and

    4. Drying at no less than 32°C for at least two hours

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