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Algeria - Export requirements for milk and dairy products

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  1. Eligible/ineligible products
  2. Pre-export approvals by the competent authority of the importing country
  3. Production controls and inspection requirements
  4. Labelling, packaging and marking requirements
  5. Required documents
  6. Other information

1. Eligible/ineligible products

Eligible

Ineligible

2. Pre-export approvals by the competent authority of the importing country

Establishments

No information known regarding an approved establishment list.

3. Production controls and inspection requirements

The inspector must verify during a preventive control inspection that the establishment is aware of the dairy standards and requirements of Algeria and has a specific export procedure in place.

Manufacturer's declaration:

Note: Inspectors will verify that the manufacturer's declaration is completed appropriately and reserve the right to request any other information that they think is necessary for the final certification of the product.

Imported dairy ingredients

The use of imported dairy ingredients from certain countries may limit the ability to export to Algeria. The exporter must provide Canadian Food Inspection Agency (CFIA) with the appropriate certificates of analysis and any applicable documentation (official documentation from the competent authorities) for the imported dairy ingredients.

Microbiological requirements

Raw milk

Criteria n Table Note 1 c Table Note 2 m Table Note 3 M Table Note 4
Aerobic microorganisms at 30°C 5 2 3 X 105 3 X 106
Coagulase staphylococci positive 5 2 102 103
Thermotolerant coliforms 5 2 5 X 102 5 X 103
Salmonella 5 0 Absence in 25 mL -
Antibiotics 1 - Absence in 1 mL -
Listeria monocytogenes 5 0 100 -

Pasteurized milk and other pasteurized liquid dairy products

Criteria n Table Note 1 c Table Note 2 m Table Note 3 M Table Note 4
Aerobic microorganisms at 30°C 5 2 104 105
Enterobacteriaceae 5 0 10 -
Salmonella 5 0 Absence in 25 mL -

UHT milk and sterilized milk

Criteria n Table Note 1 c Table Note 2 m Table Note 3 M Table Note 4
Aerobic microorganisms at 30°C 5 0 10 / 0.1 mL -

Milk and whey powders

Criteria n Table Note 1 c Table Note 2 m Table Note 3 M Table Note 4
Enterobacteriaceae 5 2 10 102
Coagulase staphylococci positive 5 2 10 102
Salmonella 5 0 Absence in 25 g -

Raw milk cheeses

Criteria n Table Note 1 c Table Note 2 m Table Note 3 M Table Note 4
Escherichia coli 5 2 104 105
Coagulase staphylococci positive 5 2 103 104
Salmonella 5 0 Absence in 25 g -
Listeria monocytogenes 5 0 100 -

Cheese

Cheese made from milk that has undergone a lower heat treatment than pasteurization, and ripened cheeses made from pasteurized milk or whey, or having undergone a heat treatment that is stronger than pasteurization.
Criteria n Table Note 1 c Table Note 2 m Table Note 3 M Table Note 4
Escherichia coli 5 2 102 103
Coagulase staphylococci positive 5 2 102 103
Salmonella 5 0 Absence in 25 g -
Listeria monocytogenes 5 0 100 -
Unripened soft cheese (fresh cheese) made from pasteurized or heat-treated milk or whey, or having undergone a heat treatment that is stronger than pasteurization.
Criteria n Table Note 1 c Table Note 2 m Table Note 3 M Table Note 4
Escherichia coli 5 2 102 103
Coagulase staphylococci positive 5 2 10 102
Salmonella 5 0 Absence in 25 g -
Listeria monocytogenes 5 0 100 -

Raw milk cream

Criteria n Table Note 1 c Table Note 2 m Table Note 3 M Table Note 4
Escherichia coli 5 2 102 103
Coagulase staphylococci positive 5 2 103 104
Salmonella 5 0 Absence in 25 g -
Listeria monocytogenes 5 0 100 -

Pasteurized cream

Criteria n Table Note 1 c Table Note 2 m Table Note 3 M Table Note 4
Enterobacteriaceae 5 2 10 102
Coagulase staphylococci positive 5 2 10 102
Salmonella 5 0 Absence in 25 g -
Listeria monocytogenes 5 0 100 -

Ice cream and frozen dairy desserts

Criteria n Table Note 1 c Table Note 2 m Table Note 3 M Table Note 4
Aerobic microorganisms at 30°C 5 2 105 106
Coagulase staphylococci positive 5 2 10 102
Enterobacteriaceae 5 2 10 102
Enterobacteriaceae Table Note 5 5 2 50 5 X 102
Salmonella 5 0 Absence in 25 g -
Listeria monocytogenes 5 0 100 -

Raw butter

Criteria n Table Note 1 c Table Note 2 m Table Note 3 M Table Note 4
Escherichia coli 5 2 10 102
Coagulase staphylococci positive 5 2 102 103
Salmonella 5 0 Absence in 25 g -
Listeria monocytogenes 5 0 100 -

Pasteurised butter

Criteria n Table Note 1 c Table Note 2 m Table Note 3 M Table Note 4
Enterobacteriaceae 5 2 10 102
Coagulase staphylococci positive 5 2 10 102
Salmonella 5 0 Absence in 25 g -
Listeria monocytogenes 5 0 100 -

Concentrated butter

Criteria n Table Note 1 c Table Note 2 m Table Note 3 M Table Note 4
Aerobic microorganisms at 30°C 5 2 5 X 102 5 X 103
Coagulase staphylococci positive 5 0 Absence -
Total coliforms 5 0 Absence -
Salmonella 5 0 Absence in 25 g -

Fermented milk products (for example: leben, rayeb, etc.)

Criteria n Table Note 1 c Table Note 2 m Table Note 3 M Table Note 4
Total coliforms 5 2 3 X 104 3 X 105
Thermotolerant coliforms 5 2 30 3 X 102
Coagulase staphylococci positive 5 2 3 X 102 3 X 103
Salmonella 5 0 Absence in 25 g -
Listeria monocytogenes 5 0 100 -

Yogurts (yoghurts) and dairy desserts

Criteria n Table Note 1 c Table Note 2 m Table Note 3 M Table Note 4
Enterobacteriaceae 5 2 10 102
Coagulase staphylococci positive 5 2 10 102
Salmonella 5 0 Absence in 25 g -
Listeria monocytogenes 5 0 100 -

Casein-caseinates

Criteria n Table Note 1 c Table Note 2 m Table Note 3 M Table Note 4
Aerobic microorganisms at 30°C 5 2 3 X 104 3 X 105
Coagulase staphylococci positive 5 0 Absence -
Total coliforms 5 0 Absence in 0.1 g -
Salmonella 5 0 Absence in 25 g -

Maximum levels for chemical contaminants

Products must be manufactured from milk free from residues, antibiotics, hormones, pesticides or any other substance known to be injurious to health, pursuant to the existing regulations.

Chemical Product Maximum level permitted
Antiseptics Powdered Milk Absence
PCB Powdered Milk 100 ng (per 1.0 g of fat)
Dioxin Powdered Milk 0.001 to 0.004 ng
(per 1.0 g of fat)
Iron Powdered Milk 10 ppm
Copper Powdered Milk 1.5 ppm

Maximum levels for radionuclides

Radionuclide Maximum level permitted (Bq/kg)
Americium 241 1
Plutonium 239 1
Cesium 134 202
Cesium 137 267
Iodine 131 67
Strontium 90 67

4. Labelling, packaging and marking requirements

It is the exporter's responsibility to meet all the requirements for labelling, packaging and marking requirements as per the importing country.

5. Required documents

Canada has a negotiated certificate with Algeria.

Certificate

Note:

6. Other information

Exported products transiting through a country may require transit documentation. It is the responsibility of the exporter to ensure that the shipment will be accompanied by all necessary certificates.

Samples (personal or commercial) may be subject to the same requirements as a regular shipment. It is strongly recommended that the exporter verify these requirements with their importer.

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