Annex C - Correspondence Between CFIA Veterinary Certificates and Zoo-sanitary requirements/Hoja de requisitos zoosanitarios
Note: This table is for information only. The exporter bears full responsibility to ensure that the certification provided by the CFIA (see section 11.7.3.4) is in compliance with the certification requirements appearing on the applicable Hoja de requisitos zoosanitarios (HRZs).
Veterinary Certification | HRZ |
---|---|
Annex A - fresh pork meat, viscera and offal, raw smoked pork meat | 024-13-116 024-13-120 024-13-181 |
Annex B-2 - cooked, pre-cooked and smoked poultry meat | 004-13-89 |
Annex B-3 - poultry pates | 004-13-384 |
Annex D - fresh beef meat | 5-13-223 |
Annex D-1 - trimmings | 5-13-924 |
Annex D-2 - beef offal | 5-13-201 |
Annex D-3 - beef viscera | 5-13-222 |
Annex D-4 - edible tallow | 5-13-364 |
Annex D-5 - beef weasand meat | 5-13-1188 |
Annex D-6 - beef small intestines | 5-13-1187 |
Annex D-7 - beef head meat | 5-13-1184 |
Annex D-8 - beef ground meat | 5-13-1186 |
Annex F - ovine and caprine meat, viscera and offal | 098-13-114 098-13-120 098-13-161 |
Annex G - bison | 034-13-965 |
Annex H - deer meat | 010-13-964 |
Annex I - dry cured hams and pork shoulders | 024-13-66 |
Annex I-1 - dry cured beef and/or pork products in casings | 098-13-603 |
Annex I-2 - heat treated beef, pork and/or poultry meat products | 098-13-362 |
Annex I-3 - bacon cooked bacon, cooked and smoked bacon |
024-13-423 |
Annex I-4 - pork fat (unprocessed or raw and lard) | 024-13-363 |
Annex I-5 - pork in brine | 14-1-449 |
Annex J - composite food containing meat and bovine gelatin | 098-13-241 |
Annex J-1 - composite food containing meat and porcine gelatin | 098-13-241 |
Annex L - boar meat | 024-13-116 |
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