Food > Meat and Poultry Products > Manual of Procedures > Chapter 11  

11 EXPORT

11.7.3 European Union

11.7.3.1 General Information

The requirements given in this section apply to the export of fresh meat and meat products to Austria, Belgium, Cyprus, Czech Republic, Denmark (except for the Faeroe Islands and Greenland), Eire (Republic of Ireland), Estonia, Finland, France (including the overseas departments of Guadeloupe, French Guyana, Martinique and Réunion and the Principality of Monaco but excluding the overseas territories), Germany, Greece, Hungary, Italy (excluding the Vatican or the Republic of San Marino), Latvia, Lithuania, Luxembourg, Malta, The Netherlands, Poland, Portugal (including Azores and Madeira), Slovakia, Slovenia, Spain (including Canary Islands and the Balearic Isles but excluding Ceuta and Melilla), Sweden and the United Kingdom (including the Channel Islands and Isle of Man).

11.7.3.2 Import prohibitions or restrictions

11.7.3.2.1 Prohibitions

• mechanically recovered meat
• meat derived from animals treated with hormonal growth promoters
• specified risk materials (SRM)

11.7.3.2.2 Restrictions

In the area of fresh meat, poultry meat, game meat, farmed game meat and meat products, the following specific additional EU requirements apply:

11.7.3.3 Specific or additional inspection procedures

11.7.3.3.1 Ante-mortem inspection

3.1.1 All animals except swine:

Antemortem inspection must be conducted by a veterinarian

3.1.2. Swine

3.1.2.1 Market hogs will be inspected in accordance with CFIA procedures.

3.1.2.2 Swine other than market hogs must be inspected by a veterinarian.

Note: Market hogs means fattening young pigs, as confirmed by antemortem inspection and dressed carcass weight which must not exceed 100 kg.

11.7.3.3.2 Post-mortem inspection

11.7.3.3.3 Regular check on general hygiene

In addition to Canadian operational and preoperational sanitation requirements, the products testing requirements for E. coli and Salmonella in the section on USA this chapter (annex T and U) must be implemented.

11.7.3.3.4 CFIA supervision of cutting/boning establishments

CFIA controls of establishments approved to export to the EU must include, in addition to the usual inspection tasks applicable to verify compliance with Canadian requirements, verification of compliance with EU approval conditions specified in this section, the correct use of the health mark and the eligibility status of the products through the use of transfer certificates.

In order to facilitate the CFIA controls over compliance with EU requirements, the operator is responsible to develop and implement procedures acceptable to the CFIA which will outline how the establishment will meet applicable additional EU requirements. The operator’s control program should include monitoring, verification and record keeping activities.

The CFIA inspector must be present at the establishment each day the establishment produces for the EU market in order to verify compliance with applicable additional EU requirements and control the use of the health mark.

11.7.3.3.4.1 Veterinary Supervision

In addition to routine CFIA inspection conducted at the establishment producing for the EU, an official veterinarian must make the final review of the establishment to confirm compliance with all applicable requirements before a recommendation for approval is forwarded to CFIA headquarters.

Following the approval of the establishment, follow-up visits to the establishment by a CFIA official veterinarian must be conducted at least monthly to assess the continued compliance of the establishment, and as deemed necessary when compliance problems are identified (e.g., establishment is rated B or lower, report of non compliance received from the EU/MS country or refused shipment).

11.7.3.3.5 Information from farms supplying farmed game animals for slaughter.

The official veterinarian may issue an export certificate for meat derived from farmed game animals (including ostriches) only if he/she has information from farm of animal origin. The following model document issued from a private or CFIA veterinarian should be used. The official veterinarian signing the export certification shall keep the document from the farm on file.

The certificate shall be renewed on yearly basis or any time when veterinary supervision or animal health of the herd changes.

11.7.3.4 Additional Certification

The certificates must:

• be drawn up in at least one of the official languages* of the country of destination and one of those of the Member State in which the import inspections provided for in articles 23 and 24 of Directive 72/462/EEC are carried out;
• accompany the products in the original;
• be made out for a single consignee;
• * When an importing country requests the additional certification in a language other than the ones currently available, it is the responsibility of the exporter to obtain such documents. A copy should be sent to Headquarters so it can be included in this section.

The following table is a summary of the additional certification required for export of various meat products to the EU Member States based on available information.

Annexes A-1 to A-3, D, E, K are available in foreign languages at the following internet site:

• http://europa.eu.int/eur-lex/en/search/search_lif.html (Decision 04/212/EC)

Annexes H and H-2 are available in foreign languages at the following internet site:

• http://europa.eu.int/eur-lex/en/search/search_lif.html (Decision 04/668/EC)

Annex L is available in foreign languages at the following internet site:

• http://europa.eu.int/eur-lex/en/search/search_lif.html (Decision 04/372/EC)

⁽¹⁾  See applicable Annex for the product as indicated in the table above for animal health requirements.

11.7.3.5 Specific marking and packaging requirements

11.7.3.5.1 Label bearing the health mark

The label bearing the health mark (see Annex Q) must be applied on products that fully meet the EU requirements at the time of packaging.

The health mark label must be applied to the packaging in such a way that it is destroyed when the packaging is opened. It must be placed over the lid and bottom junction, or over an encircling strap of the carton to prevent any unauthorized tampering of the product. In cases where the label is applied over an encircling strap, it must be applied in such a way that it will be broken when the strap is removed. If it is possible to remove the strap (and, therefore, open the carton) without damaging or breaking the label, it will be deemed not to comply with EU requirements. The label must also show a serial number.

To order labels bearing the health mark, the procedure described in section 11.3.(7) must be followed. Specifications for the health mark should be reviewed and accepted by the RVO. (Applicable information for the health mark are given in (c) below). When requested by the operator, additional information may appear on the sticker provided it is factual and not misleading. It is understood that unlike export stickers (CFIA 4091), the stickers used to apply the health mark must not bear the department name, logo or form number but the letters EU/UE.

Log books as required for export stickers (CFIA 4091) must also be kept for the health mark label (see 11.3.(6)).

Boxes bearing the health mark label, as described above, need not bear the export stickers (CFIA 4091). Instead, they should be stamped at the time of export with the export stamp.

11.7.3.5.2 Fresh Meat

11.7.3.5.3 Fresh Poultry Meat

The health mark must include :

(a) For meat wrapped in individual units or for small packages:

• on the upper part; the ISO code, (CA), reference of the country of origin.
• in the centre, the veterinary approval number of the slaughterhouse or, where appropriate, the cutting premises or rewrapping centre.

The letters and numbers must be 0.2 cm high.

(b) For large packages:

• an oval mark, at least 6.5 cm wide by 4.5 cm high, containing the name of the country;
• its ISO code, (CA), and veterinary approval number of the slaughterhouse or, where appropriate, the cutting premises or rewrapping centre;
• the letter must be at least 0.8 cm high and the figures at least 1.0 cm high;
• in addition, the health mark may include an indication enabling the identification of the veterinarian who carried out the health inspection of the meat.

The material used for marking must meet all hygiene requirements and the information must appear on it in a perfectly legible form.

In the case of (b) alone, please use the model shown in Annex Q and add the letters CA under the establishment number. The serial numbers on the health mark, recorded in inventory, will identify the veterinarian as required.

Details regarding packaging see Directive 92/116/EC, Annex I, Chapter XIV.

11.7.3.5.4 Labelling of beef and beef products

By January 1, 2000, the E.U. will likely have new specific labelling requirements for beef and beef products that would demand the identification of animals for traceability purposes [i.e. traceable to the farm of origin; see regulation - (EC) No. 1760/2000 of July 17, 2000].

The operator will be responsible for assuring that appropriate measures are taken to meet the labelling requirements of the country to which the product is being exported (including label approval if necessary).

Information on the label must allow traceability to the animals from which meat products are derived. For labelling purposes, records on the slaughtered animals should contain pertinent information such as farm of origin, sex, date of birth, etc. (see Article 16 of Regulation No. 820/97/EC).

Labelling claims:

An identification system must be in place for animals from which beef and beef products (including bison meat) are derived, at a level that will allow for the label claims to be substantiated. As an example, the declaration "Product of Canada" can only appear on products derived from animals born and raised in Canada. Currently, only animals slaughtered under the provisions of the "Canadian Program for Certifying Freedom from Hormonal Growth Promotants" are produced under an identification system that provides the necessary guarantees. Therefore, the words "Product of Canada" should not appear on the label of other products derived from bovine animals.

11.7.3.5.5 Prepared meat products

For details regarding marking and packaging see Directive 77/99/EC, Annex A, Chapter V and VI.

11.7.3.5.6 Mince meat and meat preparation

For details regarding marking and packaging see Directive 94/65/EC, Annex I, Chapter VI and VII.

11.7.3.5.7 Farmed game meat

For details regarding marking and packaging see Directive 91/495/EC, Annex I, Chapter III and 5.2 above for packaging requirements.

11.7.3.5.8 Game meat

For details regarding marking and packaging see Directive 92/45/EC, Annex I, Chapters VII and VIII.

11.7.3.6 Other requirements

11.7.3.6.1 Establishment approval

(i) Approval Protocol

• The operator must make a formal application to the appropriate Director, Program Network through the inspector-in-charge;
• In the application the operator must confirm awareness of applicable requirements and that the establishment is in compliance;
• A regional veterinary officer (RVO) will perform an inspection of the establishment in operation to evaluate its compliance with EU requirements. The RVO will inform the operator of his/her findings. If the RVO is satisfied that the facilities, operations and inspection comply with the requirements, and that the operator will undertake to comply with all applicable requirements, the Director of the Program Network will forward a recommendation for registration of the establishment by the EU to the Director of the Food of Animal Origin Division (FAOD) ;
• If deemed necessary, a review of the plant by a NVS will be conducted;
• If, in the Canadian Food Inspection Agency's opinion, the plant meets the EU requirements, the Director of the FAOD will then make a formal recommendation for approval to the EU authorities;
• The EU may decide to inspect the establishment if they deem it necessary. The applicant will be informed accordingly;
• The Director, FAOD, will inform all concerned of the approval of the plant, when applicable.

Establishments approved to export to the EU are subject to periodic review by an EU inspector. The operator is responsible to ensure that the requirements are met on an ongoing basis to the satisfaction of the CFIA and EU officials.

(ii) Review Protocol

• Scheduling of reviews will be done as described in Section 1.7.5 of the manual of procedures. At the time of the review the plant should operate as if the product was prepared for export to the E.U. The E.U. reviewer will then be in a position to assess compliance with applicable requirements.
• Prior to the review, the information sheet (Annex M - 11.7.3. EU) should be completed. The inspector in charge and the operator should review the previous inspection reports and assurances given to ensure that appropriate action has been taken.
• With regard to documents review, the E.U. reviewer is mainly interested in the following: water analysis, residue monitoring program, sanitation program, pest control, export controls and inspection controls that will ensure that only eligible product is exported to the E.U. All these files should be pre-verified to make sure that they are complete and in compliance with the E.U. requirements.
• During the review the inspector in charge and the operator are responsible to accompany the E.U. reviewer to give him/her any explanations that may be required on the procedures in place at the establishment. They are also responsible to take appropriate corrective action when required. The NVS will explain the national policies when necessary.
• After the review, the E.U. inspector will give his/her comments as to the establishment and inspectional acceptability and outline deficiencies observed. If necessary, clarifications and reference to the E.E.C. Directives must be requested. Deficiencies will then be listed on form CFIA 1427. The time frame for corrective action plan to be provided by the operator, reviewed and accepted by the regional staff and forwarded to headquarters will also be stated on the CFIA 1427. When assurances are requested by the EU reviewer, part 1 of the Request for Assurances Form will be completed (see Annex P).
• The findings of the visit will then be presented to the operator by the inspector in charge. The RVO, the National Veterinary Supervisor and the E.U. reviewer, if he/she wishes to do so, will also be present to discuss the review findings with the operator. After the meeting, the operator will sign the CFIA 1427 and the Request for Assurances Form, if applicable, and will receive a copy. Additional copies will also be distributed as follows: one to the inspector in charge, one to the RVO and one to the NVS.
• When the E.U. reviewing officer has identified deficiencies in a Canadian establishment and requested assurances the operator must draw up an action plan with completion dates to address the identified deficiencies. Part 2 of the Request for Assurances Form must be used for that purpose. This action plan is to be reviewed by the inspector in charge who will determine if it is acceptable. If found acceptable, it will be sent to the responsible RVO. The Request for Assurances Form can also be issued to the RVO in the case of deficiencies found in inspection activities. The RVO will then review the action plan. If found acceptable by all concerned at the Regional Office the Request for Assurances Form will be forwarded to headquarters with a covering letter signed by the Regional Director General. This must be done before the date stated on the applicable CFIA 1427. At headquarter's the documents will be reviewed and if found acceptable, the Canadian Food Inspection Agency will send a covering letter and the written assurances to the EU.
• The EU reviewer will determine if the information provided to him/her is satisfactory and will present his final report and recommendations to the EU Standing Veterinary Committee. The EU will update the list of approved establishment based on the Standing Veterinary Committee decision and will inform the Canadian Food Inspection Agency accordingly. Headquarter's will advise regional offices upon receipt of the information from the EU.
• In the case of non compliance to a written assurance without a good reason, it is the responsibility of the IIC (inspector in charge) to suspend certification for export to the EU and to notify the Meat Import/Export Manager at the Regional Office. The Regional Office must then notify headquarter's of this non compliance and headquarter's will in turn notify the EU that this particular establishment is under suspension for certification of export. Suspension of certification of export will continue until the EU is satisfied that the plant is in compliance. This may necessitate a successful review of the plant by an EU officer.
• Six months following an E.U. review a follow-up report signed by the RVO must be sent to the Chief of Export Programs, Meat and Poultry Products Division. This report is to update Plant Management's compliance to written assurances agreed to during the previous E.U. review. Part 3 of the Request for Assurances Form must be used for that purpose. The status of the plant regarding other deficiencies reported but for which no assurances were requested should also be included in the follow-up report.

11.7.3.6.2 Controls to implement to ensure that fresh meats are kept within the EU circuit:

(i) Controls to implement at slaughterhouses:

(A) In the case of packaged products shipped to a storage or directly to EU:

• all shipping containers must be sealed with the health mark at the time of packaging. See 5 (a,c and g) above for detailed information.
• issue a Meat Transfer Certificate (form CFIA 3433 - Annex O) for each meat shipment shipped to a storage awaiting exportation to EU;
• maintain a log book of shipments for export, including the following information:
  • date of health mark application(should also be the date of packaging).
  • health mark numbers
  • type of product
  • total weight
  • date of shipping to the storage, if applicable
• keep on file, a copy of Meat Transfer Certificate.

(B) In the case of products for further processing or packaging (carcasses, primal or subprimal cuts, offal for packaging, etc.) shipped to another establishment:

• issue a Meat Transfer Certificate for each meat shipment destined to EU and shipped to another establishment for further processing-packaging;
• the vehicle carrying these meats must be sealed under supervision of an inspector from the Canadian Food Inspection Agency, using seals supplied by the Agency;
• the seal number will be the identification mark placed on the Meat Transfer Certificate;
• maintain a log book of shipments ultimately destined for export, including the following information:
  • date of vehicle sealing
  • seal number
  • type of product
  • number of carcasses or containers
  • net weight
• keep on file, a copy of Meat Transfer Certificate.

NOTE: This procedure is applicable to all transfer of product for further processing from one approved establishment to another.

(ii) Controls to implement at a cutting/processing establishment:

• all shipping containers must be sealed with the health mark at the time of packaging. See 5 (a,c and g) above for detailed information.
• maintain a log book of shipments for export, including the following information:
  • date of arrival of the meat products
  • establishment number of plant of origin
  • seal number removed from the vehicle
  • type of product received
  • number of carcasses or containers received
  • net weight received
  • date of health mark application(should be also the date of packaging)
  • type of product
  • total weight
  • date of shipment to the storage, if applicable
• issue a Meat Transfer Certificate
• keep on file, a copy of Meat Transfer Certificate.

(iii) Controls to implement at a storage:

• place the products awaiting exportation to EU in a designated area;
• maintain a log book of shipments for export, including the following information:
  • date of arrival of boxes at the storage
  • originating establishment number
  • number of boxes
  • health mark applied on all boxes
  • type of product received
  • total weight of product received
• keep on file, a copy of Meat Transfer Certificate.

NOTES:

If there is no Meat Transfer Certificate issued, the veterinarian shall not sign the export certificate to the EU.

If trichina treatment is performed, all applicable controls must also be registered in a log book. The establishment must be approved by EU for that activity.

(iv) Completion of Form CFIA 3433 "Meat Transfer Certificate for Product Exported to EU", (see Annex O)

The following details shall be adhered to when completing the form CFIA 3433 (Meat Transfer Certificate - for Product Exported to EU):

• Precise and complete product description. (1)
• Identify animal species. (2)
• Must be precise. (3)
• The net weight must be accurate and in kilograms. (4)
• Insert health mark numbers applied on all boxes or the number of the departmental seal placed on a container of product. (5)
• Insert name and address of the consignor, (operator of slaughter or cutting establishment, as the case may be). (6)
• Insert the establishment number of the consignor. (7)
• Insert name and address of the consignee, (operator of slaughter or storage establishment, as the case may be). (8)
• Insert the establishment number of the consignee. (9)
• Insert the date(s) on which the animals were slaughtered. (10)
• Insert the establishment number where the animals were slaughtered. (11)
• Insert the date(s) on which the meat products were processed. (12)
• Insert the establishment number where the meat products were processed. (13)
• Signature of the Official Veterinary Inspector. The name shall be typed below the signature. (14)
• The official title of the signing veterinarian. (15)

11.7.3.6.3 Conditions governing the production, placing on the market and import of cleaned, salted or dried and/or heated stomachs, bladders and intestines

In addition to the conditions in Annex A and Chapter II of Annex B of Council Directive 77/99 EEC, establishments treating stomachs, bladders and intestines must comply with the following conditions:

• raw materials must come from animals which, following ante-mortem and post-mortem inspection have been judged suitable for human consumption;
• products which cannot be kept at ambient temperature must be stored until their dispatch in premises intended for that purpose. In particular, products which are not salted or dried must be kept at a temperature of less than 3 ºC;
• raw materials must be transported from the slaughterhouse of origin to the establishment under satisfactory hygiene conditions and, where appropriate in the light of the period between slaughter and the collection of the raw materials, refrigerated. Vehicles and containers for transporting such materials must have smooth internal surfaces that are easy to wash, clean and disinfect. Vehicles for refrigerated transport must be designed in such a way that the required temperature can be maintained throughout the period of transport;
• premises must be provided for the storage of wrapping and packaging materials;
• wrapping and packaging must take place under hygienic conditions in a room or in a place intended for that purpose;
• the use of wood is forbidden; however, the use of wooden pallets is authorized for the transport of the containers of the products concerned.

11.7.3.6.4 Conditions governing the production of farmed game meat

In addition to the requirements outlined in this section, requirements in EU Directive 91/495/EEC apply.

11.7.3.6.5 Conditions governing the production of wild game meat

In addition to the requirements outlined in this section, requirements in EU Directive 92/45/EEC and Decisions 97/218/EEC and 97/220/EEC apply.

11.7.3.6.6 Conditions governing the production of meat preparation / minced meat

In addition to the requirements outlined in this section, requirements in EU Directive 94/65/EEC and Decisions 97/29/EEC and 97/534/EEC apply.

PLEASE SEE A CFIA INSPECTOR TO OBTAIN CERTIFICATES/ANNEXES