Hong Kong – Export requirements for meat and poultry products
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- Meat products
- boneless and bone-in beef from animals of all ages
- beef offal from animals of all ages
- head of animals, which does not include attached maxillary lymph nodes (mandibular lymph nodes)
- Processed meat products
- cooked products
- Mechanically separated meat (MSM)
- Meat products from advanced meat recovery systems (finely textured meat)
Under Hong Kong law, Cap. 132AK of Imported Game, Meat, Poultry and Eggs Regulations, meat is defined as the fresh or frozen carcass, flesh or other edible part including edible viscera and offal of an animal, being an animal kept in captivity before slaughter from which beef, mutton, pork, veal, and, lamb is derived. Poultry is defined as: the fresh or frozen carcass of a domestic fowl, duck, goose, or turkey; the fresh or frozen part of any such carcass other than the viscera; or, the fresh or frozen viscera of any bird mentioned above, being viscera that is edible. As such, processed meat is legally treated as food, not a meat product, and regulated accordingly in Hong Kong, which is different from Canadian regulations.
Pre-export approvals by competent authority of importing country
- Beef must originate from an establishment which is approved to export bovine meat to Hong Kong. Refer to Annex 1 - List of Establishments Approved to Export to Hong Kong for the list of approved beef establishments.
- In case the establishment name and number do not appear on the list, exporters are advised to contact the Canadian Food Inspection Agency (CFIA) area or regional office.
Cooked beef products are regulated as food by the Food and Environmental Hygiene Department. Establishments are not required to be approved before exporting these cooked products to Hong Kong.
- Permits and/or written permission from the Food and Environmental Hygiene Department of Hong Kong are required for all importations of meat products, as defined by Hong Kong, such as:
- meat which consists of scraps, trimmings or other pieces (whether with or without bone) of such shape or in such condition as to afford insufficient means of identification with a definite part of a carcass;
- meat comprising the wall of the thorax or abdomen, from which has been detached any part of the pleura or (save in the case of meat derived from a pig) the peritoneum, other than a part necessarily removed in preparing the meat;
- meat other than mutton and lamb, from which a lymphatic node, except a node necessarily removed in preparing the meat, has been taken out;
- bovine meat;
- pig uteri;
- or, horsemeat.
- The importer and exporter are responsible to ensure that applicable permits are obtained and that the certification issued by the CFIA meets applicable import requirements.
Production controls and inspection requirements
- Operators of establishments where beef products are manufactured for export to Hong Kong must develop, implement and maintain effective and verifiable control programs for ensuring compliance with all applicable requirements.
- Where eligible and non-eligible products are manufactured at the establishment, the control programs must ensure that non-eligible products can be distinguished from those that are eligible through receiving, processing, shipping/distribution.
- The control programs must include monitoring, verification and deviation procedures. The controls implemented by the operator to comply with applicable requirements must be reviewed and found satisfactory by the CFIA inspector.
- The inspector will verify compliance through usual inspection activities.
- Bovine meat and meat products must not contain and must not be contaminated with:
- tonsils and distal ileum from cattle of any age;
- brains, eyes, spinal cord, skull, vertebral column (excluding the vertebrae of the tail, the transverse processes of the thoracic and lumbar vertebrae, and the wings of the sacrum) from cattle that were over thirty (30) months of age (OTM) at the time of slaughter;
- and, MSM and meat products from advanced meat recovery systems (finely textured meat).
Pig uteri and horsemeat
- Consignments must be conveyed under refrigeration.
- A report must be made to the Food and Environmental Hygiene Department of Hong Kong within 24 hours of the arrival of the consignment, stating the amount, description, and place of storage of the goods.
- On arrival, the consignment must be inspected by food officers of the Food and Environmental Hygiene Department of Hong Kong.
- In the case of pig uteri only non-gravid uteri are permitted.
- The inspection of pig uteri must be conducted as follows:
- for gilts, inspected visually and by palpation;
- and, for sows, inspected visually, by palpation and by incision.
- Since pig uteri are highly vascular organs, care must be taken to ensure that they do not show any inflammatory changes and that, whenever possible, these pig uteri are not obtained from sows which have a high ratio of inflammation or congestion.
- Uteri from post-parturient sows should be excluded from export, along with those from pigs in estrus.
- Cooked products containing beef may be derived from beef imported from New Zealand, Australia and Uruguay, as well as being from Canadian sources, meeting Bovine meat requirements.
Labelling, marking and packaging requirements
- The label of fresh chilled meat products derived from beef, mutton and pork destined for retail sale (prepackaged products) must bear the name and address of the slaughterhouse and the date of slaughter of the animals from which the meat is derived.
- Certificate of Inspection Covering Meat Products (CFIA/ACIA 1454)
For pig uteri, CFIA/ACIA 1454 shall be endorsed as follows:
I, ____________, veterinary officer duly designated by the Government of Canada, certify that:
- the pig uteri of the consignment described above were derived from pigs which were inspected before and after slaughter by veterinary inspectors approved by the Government of Canada and are certified healthy;
- the pig uteri of the consignment described above are wholesome and free from disease and congestion;
- or, an additional certificate may be attached to form CFIA/ACIA 1454, using the format shown in Annex A.
- For meat products derived from horses, the scientific name of the species (Equus caballus) should be indicated on the certificate CFIA/ACIA 1454 to facilitate release of the shipment.
- Hong Kong authorities have confirmed that form CFIA/ACIA 1454 fulfils the requirements for Certificate of Origin.
- Annex A (Certificate for pig uteri)
- Annex B – Bovine spongiform encephalopathy (BSE) certificate of inspection covering meat products with reference to meat derived from ruminant animals and other meat products made from such meat
- Annex C – Health certificate for frozen game and farmed meat and farmed game bird meat exported to Hong Kong
- Annex E – Additional certificate for chilled/frozen poultry meat exported to Hong Kong
Food and Environmental Hygiene Department
Centre for Food Safety
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