11.7.3 French Polynesia

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11.7.3.1 General information

Nil

11.7.3.2 Import prohibitions or restrictions

Nil

11.7.3.3 Specific or additional inspection procedures

Nil

11.7.3.4 Additional certification

For poultry meat: the following statement in French should appear on form CFIA/ACIA 1454: "Selon la définition du code zoosanitaire international de l'Office international des épizooties, le Canada est indemne d'influenza aviaire hautement pathogène et de la maladie de Newcastle." (As defined in the International animal health code of the Office internationale des épizooties, Canada is free from Highly pathogenic avian influenza and from Newcastle disease.)

Note: In the case of the AI attestation, the term "originates" means that the birds from which the meat is derived were hatched and raised in a province free from the disease.

For beef: Annex B must be issued

For Swine: Annex C must be issued

11.7.3.5 Special packaging or marking requirements

The labelling requirements vary from ours in certain aspects. For example the statement "Best before" is not considered to be acceptable and must be replaced by "A consommer de préférence avant" (or DLUO) or "A consommer avant" (or DLUO).

11.7.3.6 Other requirements

Conservation limits, for certain foods, are prescribed by regulations. Please refer to Annex A for details.

Note: The requirements mentioned in sections 5 and 6 are for information only and are subjected to change without notice. It is the responsibility of the exporter and the importer to ensure that the applicable requirements are met.

Annex A

The maximum keeping times of the following refrigerated food of animal origin, in compliance with the temperature conditions established by regulations, are set as follows:

A - Meat for human consumption and meat from farmed ungulate game meat
Description Shelf life From (days)
Whole pork cut pieces 6 days Slaughtering date
Vacuum-packed whole pork cut pieces 7 days Slaughtering date
Deboned or sliced pork parts under unmodified atmosphere 5 days Slaughtering date
Vacuum-packed deboned or sliced pork parts 7 days Slaughtering date
Deboned or sliced pork parts under modified atmosphere (CO2, N2) 9 days Slaughtering date
Pre-packed pieces or parts of meat from ruminants, under unmodified atmosphere, stocked, stored and preserved between 0°C and +4°C 2 days Packaging date
Pieces or parts of meat from ruminants, vacuum pre-packed, stocked, stored and preserved between 0°C and +4°C 21 days Slaughtering date
Vacuum pre-packed pieces of meat from ruminants, excluding farmed game, stored and preserved between -1°C and 0°C pursuant to the provisions of order 2230 ER of 23 October 1981 8 weeks Slaughtering date
Vacuum pre-packed pieces of meat from ruminants, excluding farmed game, taken out of the importer's refrigerating facilities at -1°C and preserved between 0°C and +4°C 8 days Date of taking out of the authorised refrigerated facility at -1°C
Whole offal 6 days Slaughtering date
B - Cooked meats, cooked pork and poultry meats
Product family Preparation/Layout Shelf life From (days)
Cooked ham (Paris ham, shank-end ham, turkey ham…) Cooked under vacuum, marketed in the cooking packaging (whole piece) 90 days Preparation date
Cooked ham (Paris ham, shank-end ham, turkey ham…) Open cooking, new package (whole piece) 21 days Preparation date
Cooked ham (Paris ham, shank-end ham, turkey ham…) Sliced, vacuum-packed 10 days Preparation date
Cooked ham (Paris ham, shank-end ham, turkey ham…) Vacuum-packed under modified atmosphere (CO2, N2) 21 days Preparation date
Cooked pork meats, cooked emulsions: (garlic sausage, cooked shoulder, mortadella, Strasbourg sausage…) Whole piece, cooked in not edible casing, tight and clipped 42 days Preparation date
Cooked pork meats, cooked emulsions: (garlic sausage, cooked shoulder, mortadella, Strasbourg sausage…) Whole piece, in stringed or twisted or edible casing 14 days Preparation date
Cooked pork meats, cooked emulsions: (garlic sausage, cooked shoulder, mortadella, Strasbourg sausage…) Sliced, vacuum-packed 10 days Preparation date
Cooked pork meats, cooked emulsions: (garlic sausage, cooked shoulder, mortadella, Strasbourg sausage…) Sliced, under modified atmosphere (CO2, N2) 21 days Preparation date
Cooked pork meats, cooked emulsions: (garlic sausage, cooked shoulder, mortadella, Strasbourg sausage…) Sliced under unmodified atmosphere 3 days Preparation date
Fresh sausage products (chipolatas, merguez, Toulouse sausage…) Under unmodified atmosphere 3 days Preparation date
Fresh sausage products (chipolatas, merguez, Toulouse sausage…) Vacuum-packed 3 days Preparation date
Fresh sausage products (chipolatas, merguez, Toulouse sausage…) Under modified atmosphere (CO2, N2) 10 days Preparation date
Pâtés, potted pork head, country style pâté, rillette, terrine, crème of liver Whole pâtés, cooked and membrane sealed in their final packaging 90 days Preparation date
Pâtés, potted pork head, country style pâté, rillette, terrine, crème of liver Whole pâtés, vacuum-cooked 60 days Preparation date
Pâtés, potted pork head, country style pâté, rillette, terrine, crème of liver Sliced pâtés, vacuum-packaged 7 days Preparation date
Pâtés, potted pork head, country style pâté, rillette, terrine, crème of liver Sliced pâtés, packaged under unmodified atmosphere 2 days Preparation date
Pâtés, potted pork head, country style pâté, rillette, terrine, crème of liver Sliced pâtés under modified atmosphere (CO2, N2) 21 days Preparation date
Kiln-dried products or kiln-dried and smoked (breast, lardoons, bacon…) Whole piece, vacuum-packed 21 days Preparation date
Kiln-dried products or kiln-dried and smoked (breast, lardoons, bacon…) Product in cube, vacuum-packed 10 days Preparation date
Kiln-dried products or kiln-dried and smoked (breast, lardoons, bacon…) Product in cube under modified atmosphere (CO2, N2) 21 days Preparation date
Kiln-dried products or kiln-dried and smoked (breast, lardoons, bacon…) Sliced product, vacuum-packed 10 days Preparation date
Kiln-dried products or kiln-dried and smoked (breast, lardoons, bacon…) Sliced product, under modified atmosphere (CO2, N2) 21 days Preparation date
Kiln-dried products or kiln-dried and smoked (breast, lardoons, bacon…) Bacon, whole piece, vacuum-packed 90 days Preparation date
Products in brine (pickled), or in brine (pickled) and marinated (breast, chine, shoulder, rib roast, loin…) Whole piece under unmodified atmosphere 7 days Preparation date
Products in brine (pickled), or in brine (pickled) and marinated (breast, chine, shoulder, rib roast, loin…) Whole piece, vacuum-packed 7 days Preparation date
C - Prepared meals
Preparation/Layout Shelf life From (days)
Under unmodified atmosphere between 0°C and +4°C 1 day Preparation date
Under unmodified atmosphere above 65°C 0 days Preparation date
Vacuum-packed 7 days Preparation date
Under modified atmosphere (CO2, N2) 14 days Preparation date
Cooked in definitive packaging 55 days Preparation date
D - Meat minced in advance and meat preparations
Preparation/Layout Shelf life From (days)
Meat minced in advance and minced meat preparations and meat pieces up to 100g, refrigerated under unmodified atmosphere 0 days Preparation date
Meat minced in advance and minced meat preparations and meat pieces up to 100g, refrigerated under vacuum 5 days Preparation date
Meat minced in advance and minced meat preparations and meat pieces up to 100g, refrigerated under modified atmosphere 7 days Preparation date
Other meat preparations 2 days Preparation date
E - Poultry, lagomorphs, farmed rodent game and farmed feathered game meats
Preparation/Layout Shelf life From (days)
Whole raw refrigerated carcasses, offal or cuts of chicken, laying fowls, lagomorphs in any types of wrapping 6 days Slaughtering date
Whole raw refrigerated carcasses, offal or cuts of other species of poultry not packaged under modified atmosphere. 15 days Slaughtering date
Whole raw refrigerated carcasses, offal or cuts of other species of poultry vacuum packed or packed under modified atmosphere (CO2, N2) 21 days Slaughtering date
F - Sea and fresh water products
Preparation/Layout Shelf life From (days)
Preparations based on raw flesh from sea products (fish stuffing, sashimi, minced steak or fish tartar…) packed under unmodified atmosphere 1 day Preparation date
Preparations based on raw flesh from sea products (fish stuffing, sashimi, minced steak or fish tartar…), vacuum-packed 3 days Preparation date
Tuna loins under unmodified atmosphere 4 days Packaging date
Tuna loins, vacuum-packed 12 days Packaging date
Slices or fillets of fresh fish, refrigerated, packed under unmodified atmosphere 7 days Slicing or filleting date
Slices or fillets of fresh fish, refrigerated, vacuum-packed 10 days Slicing or filleting date
Half-cooked fish fillets 7 days Preparation date
Smoked or marinated fish fillets, refrigerated, vacuum-packed 60 days Packaging date
Cooked fish terrines membrane sealed in their definitive packaging 90 days Packaging date
Vacuum-packed fish terrines 60 days Packaging date
Sliced fish terrines, vacuum-packaged 7 days Packaging date
Sliced fish terrines, under unmodified atmosphere 2 days Packaging date
Sliced fish terrines, packaged under modified atmosphere 21 days Packaging date
G - Pastries and pastry creams
Preparation/Layout Shelf life From (days)
Refrigerated pastries containing egg-based or milk-based creams 2 days Preparation date
H - Fermented milks, jellified milks, flavoured junkets
Preparation/Layout Shelf life From (days)
Fermented milks (yoghurts, kefirs, etc.) 28 days Packaging date
Flavoured jellified milks, dosing made when cold 14 days Packaging date
Flavoured jellified milks, dosing made when hot 28 days Packaging date
I - Egg-based products
Preparation/Layout Shelf life From (days)
Pasteurised, refrigerated liquid eggs or yolks 14 days Pasteurising date
Refrigerated boiled eggs in brine, under unmodified atmosphere 14 days Packaging date
Refrigerated boiled eggs under modified atmosphere 28 days Packaging date
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