China (People's Republic of) - Export requirements for meat and poultry products

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1. Eligible/ineligible product

Eligible

  • Beef
    • frozen deboned/bone-in beef derived from cattle under thirty (30) months of age (UTM) at the time of slaughter (excludes head, hoof, viscera/offal, diaphragm, ground beef, mechanically separated beef and other by-products)
    • "fresh" chilled boneless/bone-in beef (see Pilot project)
    • unprocessed beef fat (excluding visceral fat) derived from UTM cattle
  • Pork
    • frozen pork
    • "fresh" chilled pork (see Pilot project)
    • edible by-products

Note

Canada and China are still in negotiations regarding the export eligibility of raw/cooked frozen products stuffed with meat or meat ingredients (bun, dumpling, pie).

Ineligible

  • Products not listed above
  • Beef offal
  • Poultry
    • The importation of poultry meat is subject to restrictions related to Avian Influenza.

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

Establishments

  • The slaughtering and processing (including cutting and storing) plants and federally registered cold storage facilities exporting pork and beef to the People's Republic of China shall be under the supervision of the competent authorities of Canada and in compliance with the relevant laws and regulations of Canada and China on veterinary health and public health.
  • The export establishments recommended by Canada will be registered by the Certification and Accreditation Administration of the People's Republic of China (CNCA) according to the Regulations for Administration of Registration of Foreign Food Establishments: AQSIQ (General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China) Decree 145, 2012.
  • The approval procedure for slaughter, processing and cold storage establishments is as follows:
    1. The Canadian Food Inspection Agency (CFIA) will provide the China Inspection and Quarantine Service (CIQ-SA) with a list of establishment(s) wishing to be approved to export to China.
    2. Each establishments on the presented list must provide:
    3. CIQ-SA will determine which establishment(s) will be inspected.
    4. CIQ-SA will inform the CFIA of its intention to inspect establishments and will require CFIA's assistance to facilitate the inspection.
    5. CIQ-SA will perform the inspection and will provide the CFIA with the inspection reports of the establishments visited. CIQ-SA will establish a committee of experts to review the inspection reports and will inform the CFIA, in a timely fashion, of the list of approved establishments and, if applicable, will advise of further action to be taken in the case of the establishments that were not approved.
    6. As deemed necessary, the CFIA will review establishments, prior or after CIQ-SA inspections, and will make recommendation to CIQ-SA as appropriate.
  • In consultation with interested parties, the CFIA will coordinate applications and the request for inspection by Chinese authorities. Applicants will have to cover the costs related to the Chinese inspection. The CFIA will also transmit to all concerned the result of inspection upon receipt from China.
  • The CFIA will inspect the establishments as necessary, both before and after CIQ-SA inspections, and will make suitable recommendations to CIQ-SA.
  • Refer to Annex 1 - List of Establishments Approved to Export to China (People's Republic of China) for the list of approved establishments.
  • The establishment list can also be accessed through the Certification and Accreditation Administration of the People's Republic of China (CNCA) website (simplified Chinese only).
  • In case the establishment name and number do not appear on the list, exporters are advised to contact the CFIA area or regional office.

Notes

  • Chinese authorities reserve the right to inspect approved establishments at any time. Should the inspection reveal that the situation at the establishment is not in conformity with the information provided in the inspection questionnaire completed as part of the approval process, the Chinese authorities will suspend export privileges of the establishment.
  • Products from processing establishments that have not received registration from CNCA will not be allowed to import into the People's Republic of China.
  • Prior approval of slaughter, processing and cold storage establishments is required for pork and beef products to comply with the provisions of the applicable protocol.

Exporters and agents

  • The exporters or agents should be registered with the General Administration. Annex E: The recording table of the exporters or agents of the meat products to China shows the registration details required and the format to be used by interested parties when they register.
  • The operators of establishments eligible to export to China should send the required information directly to Chinese authorities by email to h_cert@ciq.org.cn and copy h_cert@yahoo.com.cn.
  • Operators should then confirm with their importers that all applicable requirements have been fulfilled to the satisfaction of the Chinese authorities.
  • The consignee is required to obtain the license from the General Administration for entry of meat products before concluding a trade contract.

3. Product specifications

  • The level of nitrite in cured meat products must not exceed 30 ppm as measured in the finished product.

4. Production controls and inspection requirements

4.1 Water potability

  • Records must show absence of fecal coliform Escherichia coli and a maximum total plate count of 100 microorganisms per mL or less.

4.2 Segregation and traceability

  • Food recall measures have been put in place by Chinese authorities since 2010.
  • The operators of establishments where eligible and non-eligible products are produced must perform a complete clean-up before producing meat and meat products eligible for China.
  • Independent cutting plants must source their meat for further processing for export to China from slaughter establishments approved and/or registered by China.
  • Both incoming meat and product destined for China must be segregated from product not eligible to export to China during production and remain identifiable until export takes place. All meat products for export to China must be segregated by either physical separation (space) or by time to ensure complete segregation between eligible and ineligible products for export to China.
  • Products transferred from one registered establishment to another must be accompanied by a transfer certificate confirming that it meets the applicable requirements (see Annex J: Transfer Certificate for Meat Products).
  • Cold storage facilities must dedicate and identify a specific area for products destined to China.
  • All meat products for export to China must be produced and stored only in establishments (see Establishments) that are eligible for export to China.

4.3 Pork

Note

Canada officially confirms that it is free from African Swine Fever, Classical Swine Fever, Foot-and-Mouth Disease, Swine Vesicular Disease, Teschen Disease and Rinderpest.

  • Pork and pork products destined to China must be derived from animals raised under ractopamine-free program recognized by the CFIA. Please refer to Annex T: Canadian Ractopamine-Free Pork Certification Program for more information.
  • The pigs from which the pork meat is derived:
    1. must be born and raised in Canada;
    2. must not have originated from a farm involved in a disease eradication program; and,
    3. must not have originated from a farm that was affected with Brucella suis within the past six (6) months.
  • The official veterinarian of the CFIA shall:
    • supervise the quarantine and carry out ante-mortem and post-mortem inspections according to Canadian veterinary and public health laws and regulations;
    • certify that the slaughtered swine are healthy and that the meat and viscera are free from any signs of diseases, and have no lesions relevant to human and animal health; and,
    • certify that the meat is wholesome and fit for human food.
  • Animals slaughtered for export to China may not be slaughtered at the same time as animals not meeting the Chinese requirements.
  • Pork destined to China may not be processed at the same time as pork not meeting the Chinese requirements.
  • Pork not meeting the Chinese requirements must be stored in a separated area of the cold storage.

Edible pork by-products

  • After pre-cooling, the temperature of the final packaged edible pork by-product (head, hoof, tail, fat, blood, bone, organs, tongue, heart, liver, lung, kidney, stomach, and intestine, except salted natural casing) destined to China must be maintained below three (3) degrees Celsius during storage.
  • The operators of Canadian establishments are required to develop a written program which must be reviewed and found satisfactory by the CFIA inspector responsible.
  • The operators of Canadian establishments producing edible pork meat by-products for export to China must implement microbiological testing program for edible pork meat by-products.

4.4 Frozen beef

  • For the purposes of this requirement, frozen beef refers to frozen bone-in or deboned beef derived from cattle under thirty (30) months of age (UTM) at the time of slaughter, excluding the head, hoof, viscera/offal, diaphragm, ground beef, mechanically separate beef and other by products.
  • Unprocessed beef fat (excluding visceral fat) derived from UTM cattle is eligible for export from approved establishments.
  • Beef offal are not allowed for export.

Animal health requirements

  1. The CFIA will officially confirm to General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China (AQSIQ) its freedom from foot and mouth disease, contagious bovine pleuropneumonia, lumpy skin disease, and peste des petits ruminants.
  2. Live cattle from which the frozen beef is derived should:
    1. be born, raised and slaughtered in Canada;
    2. originate from farms, confirmed by CFIA and AQSIQ, that do not have any risk of BSE, are not under suspicion of a BSE case, and have no confirmed case of BSE; and, not be members of the known birth or feed cohort of a BSE case, nor be born twelve (12) months prior to or after birth of cattle exhibiting a BSE case;
    3. originate from farms where there has been no confirmed clinical sign of Rift Valley Fever, Aujeszky's disease (pseudorabies), Brucellosis, Anthrax, Tuberculosis, Paratuberculosis, Blue tongue, Bovine viral diarrhoea/mucosal disease, Bovine anaplasmosis, Enzootic bovine leucosis, Infectious bovine rhinotracheitis/Infectious pustular vulvovaginitis for the past twelve (12) months; nor, where any confirmed clinical signs of Bovine genital campylobacteriosis and Trichomonosis has occurred during the last six (6) months;

      Note

      Animal health requirements are met based on ante-mortem and post-mortem inspection.

    4. originate from premises not under quarantine in accordance with the World Organisation for Animal Health (OIE), Canadian and Chinese animal health regulations for the past six (6) months;
    5. have never been fed with meat-and-bone meal or greaves derived from ruminants before; and,
    6. are under thirty (30) month of age (UTM) at the time of slaughter.

Certification requirements

  • The official CFIA veterinarian will attest, through the export certificate, the following:
    1. Frozen beef comes from cattle that:
      • have been slaughtered, processed and stored at establishments approved by China;
      • have not been fed with restricted veterinary drugs or feed additives prohibited by China and Canada;
      • originate from farms, confirmed by CFIA and AQSIQ, that do not have any risk of BSE, are not under suspicion of a BSE case, and have no confirmed case of BSE; and, are not members of the known birth or feed cohort of a BSE case, nor be born twelve (12) months prior to or after birth of cattle exhibiting a BSE case;
      • have been subjected to ante-mortem and post-mortem inspections with favorable results in accordance with the relevant Chinese import requirements; and,
      • are healthy and free of clinical signs of infectious disease, and no lesion has been found on the carcasses and viscera, from which the major lymphatic nodes and gland tissue have been removed.
    2. During the slaughter process the cattle were not subjected to a stunning process, prior to slaughter, with a device injecting compressed air or gas into the cranial cavity, or to a pithing process.
    3. Specified risk material (SRM) tissues have been removed in a safe and sanitary manner to avoid contamination using the principles set out in the Canadian regulations for removal of SRM.

      Note

      Under the agreement with Canada, China classifies the following tissues from cattle of all ages as SRM: tonsils, distal ileum, brains, eyes, spinal cord, skull, vertebral column, and dorsal root ganglion (DRG).

    4. All the carcasses of slaughtered cattle, prior to deboning have been chilled and submitted to maturation at a temperature 2°C to 7°C for a minimum period of 24 hours following slaughter. Before the product is cut, the internal temperature (warmest part) of the carcass is 7°C or less according to Canadian regulations.
    5. Frozen beef exported to China is subject to the National Chemical Residue Monitoring Program (NCRMP) and the National Microbiological Monitoring Program (NMMP), and that the residue level of the veterinary medicinal products, pesticides and environmental pollutant such as heavy metals, as well as other undesirable substances contained in the products do not exceed the maximum residue limits (MRL) stipulated by China and Canada, and the frozen beef exported to China is free from contamination of pathogenic agent prescribed in the laws and regulations of China and Canada.
    6. The frozen beef is hygienic, safe, and fit for human consumption.
    7. Beef destined to China must be derived from animals raised under the Canadian Beta-Agonist Free Beef Certification Program developed by the Canadian beef industry. Please refer to the Annex V: Canadian Beta Agonist-Free Beef Certification Program. As an alternative, Annex R: The Canadian Program for Certifying Freedom from Growth Enhancing Products (GEPs) for the Export of Beef to the European Union (EU), which is recognized by CFIA, also meets this requirement.
    8. Beef is derived from UTM cattle at the time of slaughter, and originated from farms, slaughterhouses and establishments which have implemented an effective identification system to their place of origin.
  • The cattle intended for slaughter and export will not be allowed to come into contact with any live cattle or other species of animals that do not comply with the Animal health requirements for export of frozen beef to China, including over thirty (30) months of age (OTM) cattle, during the period of transportation and at the slaughter plant.
  • Beef products from eligible animals intended for exportation to China are not allowed to be processed with any:
    • products of other species origin; or,
    • animal products that do not meet the Animal health requirements for frozen beef (including products from OTM cattle).
  • A specific area identified clearly within a cold store must be available exclusively for the storage of the frozen beef intended for export to China.
  • To prevent contamination by undesirable substances, frozen beef to be exported to China must meet the sanitary health requirements of China and Canada during packaging, storage and transportation.
  • The storage and transportation will be under suitable temperatures maintaining the core temperature of the frozen beef no higher than −18°C.

Disease occurrence

  • If there is any outbreak of bovine infectious or parasitic diseases which are stipulated in List A by Chinese laws and regulations or stipulated in point A of Animal health requirements, the CFIA will stop the export of beef to China, recall the products and other products with potential risk, inform China, and provide AQSIQ with information on how the incident happened and how it was controlled.
  • When there are any occurrence in Canada of the infectious or parasitic diseases relevant to bovine, listed under point B of Animal health requirements, or defined as List B by Chinese laws and regulations, or any other significant food contamination which may likely to contaminate beef products, the CFIA will stop the exportation of the frozen beef produced in relevant zones, compartment immediately, recall directly implicated products and other products with potential risk, inform AQSIQ, and provide information on how the incident happened and how it was controlled.
  • If a new case of BSE is confirmed in Canada, the CFIA will carry out an epidemiological investigation according to OIE Terrestrial Animal Health Code recommendations. The CFIA will inform AQSIQ of the progress of the investigation. If the epidemiological investigation results in a change to the current BSE risk status officially recognized by OIE, the CFIA will stop the trade of beef exports to China.
  • If a new case of BSE has been found at the time of slaughter, the CFIA will:
    1. stop the exportation of beef derived from the cattle that were members of the known birth or feed cohort of a BSE case;
    2. initiate recall of the products which have been issued export certificates;
    3. notify China immediately and share the relevant information in detail; and,
    4. at the end of any investigation, the CFIA and AQSIQ will enter into discussions to reinstate trade based on the international practice.

4.5 Pilot project – "Fresh" chilled pork and beef

  • Chilled pork refers to the edible portion of chilled pig carcass including offal and fresh chilled un-rendered edible pork fat (excluding visceral fat).
  • Chilled boneless beef refers to the chilled deboned skeletal muscle and fresh/chilled edible un-rendered beef fat (excluding visceral fat) derived from chilled carcass of cattle UTM at time of slaughter, but excludes the cheek muscles, head muscles, transverse diaphragm, ground beef and mechanically separated beef.
  • Chilled beef refers to the chilled deboned skeletal muscle or chilled bone-in skeletal muscle and fresh/chilled edible un-rendered beef fat (excluding visceral fat) derived from chilled carcass of cattle UTM at time of slaughter, but excludes the cheek muscles, head muscles, transverse diaphragm, ground beef and mechanically separated beef.
  • Only the chilled meat products from registered establishments approved by China (see Establishments) are eligible for export.
  • Information regarding slaughtering, cutting and cold storage should be marked on the outside packing of the chilled product. The products marked eligible for export to China should be stored in a specific zone.
  • All requirements applicable for export of frozen pork and frozen beef to China outlined above apply except freezing requirements.
  • Establishment operators should follow the domestic requirements for chilled meat.
  • Approved operators must develop and implement effective and verifiable control measures based on the information submitted to the Chinese authorities for preparation, shelf-life, storage and transportation of chilled meat.

4.6 Proposed requirements for raw/cooked frozen products stuffed with meat or meat ingredients (bun, dumpling, pie)

  • Cooked or raw frozen products stuffed with ingredients including meat in a wheat-flour based shell or wrapper can be exported to China.
  • An on-site audit of Canadian production facilities by the Chinese authorities will be required before export of these products may begin.
  • The meat ingredients in such products intended for export to China must be eligible for export to China.
  • When legally imported meat is used as an ingredient, the eligibility of the imported meat for export to China must be verifiable through import documentation. These import documents must specifically have a statement by the competent authority of the exporting country that the meat product is eligible for export to China.
  • Exporters must ensure that the exported products meet Chinese regulatory requirements for processing, packaging, labelling, storage and transportation.

4.7 Non-compliant product

  • Exporters should be aware that, as part of their import inspection procedures, the Chinese authorities could test shipments for the presence of pathogens, parasites, heavy metals, pesticide and veterinary drug residue and other toxic and harmful substances.
  • According to the Chinese law, shipments that are found positive will either be returned to the country of origin or destroyed. Import privileges of affected establishments will be suspended.
  • If frozen beef exported to China is found to be non-compliant by China, with the requirements stated in this proposed agreement, AQSIQ will notify the CFIA in a timely manner of the recall, destruction or other disposal of the non-compliant product.
  • The CFIA and AQSIQ will cooperate with each other to investigate the reason for the non-compliance and take corrective actions to prevent recurrence.

5. Labelling, marking and packaging requirements

  • China has specific labelling and packaging requirements. The operator/exporter bear full responsibility to ensure that applicable labelling and packaging requirements are met (including accurate translation).
  • Available details are provided in Annex B: Chinese Meat Labelling Requirements for information only. All concerned should also be aware that information in Annex B can be modified without prior notice.
  • The product shall be wrapped in new packaging materials complying with international hygienic standards.
  • The name and weight of the product, the name of the manufacturer, the inspection and quarantine certificate number for the product, the storage conditions, the date of production and the registration number of the manufacturer approved by CIQ-SA shall appear with the meat inspection legend on the label of the package.
  • The shipping container must bear the export stamp confirming that the export inspection was considered satisfactory.
  • Frozen beef exports to China will be labelled with the name, country of origin, establishment registration number and the batch numbers on the interior package.
  • The name, specifications, place of origin (province/city), establishment registration number, lot numbers, destination (China only), production date (year/month/day), shelf life and storage temperature would be labelled on the exterior package in Chinese. The meat inspection legend of Canada will be identified on the package.
  • The labels of prepackaged beef will comply with the standards and regulatory requirements of China on pre-packaged food labelling. During transportation, the package of the products would not be unwrapped or changed.
  • A plastic liner must be used to package pork products. Stockinets are not allowed to be used to package products destined to China.
  • During the storage and transportation, the product destined for the People's Republic of China shall meet the Canadian and Chinese veterinary hygienic and public health requirements, and shall be prevented from being contaminated by poisonous and harmful substances.
  • After loading of the product, the container shall be sealed with an official seal under the control of a CFIA officer and the seal number shall appear on the inspection and quarantine certificate.
  • China accepts only shipments with an official CFIA seal. When the CFIA seal is lost or broken on route to China or is broken under foreign country supervision due to a change of container, this shipment either must come back to Canada or be rerouted to another country. No letter of correction will be issued from CFIA.

6. Documentation requirements

6.1 Certificate

  • Certificate of Inspection Covering Meat and Poultry Meat Products (CFIA/ACIA 4159)

    Notes

    • Certificate of Inspection Covering Meat Products (CFIA/ACIA 1454) does not need to be completed. Part 2 of CFIA/ACIA 4159 must be sent to Ottawa in lieu of CFIA/ACIA 1454.
    • A new version of Form CFIA/ACIA 4159 is available to CFIA inspectors. This updated version is a PDF fillable form that must be printed on legal size paper. The batch number(s) should be either on certificate CFIA/ACIA 4159 or CFIA letter head signed and stamped by the same veterinarian signing the export certificate. When the PDF fillable electronic version is completed by the applicant, it must be printed on blank paper (CFIA/ACIA 5744). Form CFIA/ACIA 5744 contains security features and must be ordered specifically for this purpose.
    • Industry is required to complete Annex H-1: Temporary Additional Declaration to Meet China's Import Requirements in addition to Annex H for every shipment destined to China.
    • Some ports of entry in China require that shipments be accompanied with a certificate of origin. Annex C: Certificate of Origin can be issued at the request of the operator and/or exporter for that purpose.

6.2 Information for industry regarding the notification of the issuance of export certificates to China

  • The Chinese authorities require direct notification from the CFIA of certain information on shipments of meat products certified for export to assist them in their determination of the integrity of the export certificates received in China. Please contact local CFIA staff for detailed information.
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