11.7.3 Japan

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11.7.3.1 General information

  1. Organs such as hearts, livers and kidneys may be exported.
  2. Hog and beef stomachs may be exported, scalded or unscalded.
  3. Small and large intestines derived from pork and beef may be exported as an edible meat product to Japan. They must be thoroughly washed, preferably with chilled running water; scalding is not mandatory.
  4. Achilles tendons and ligamenta nuchae may be prepared as edible products for export to Japan.
  5. Non gravid uteri from gilts may be prepared for export to Japan (See 11.7.3.2 (e)).
  6. Japan has made an exemption for imports of non-ruminant meat products by tourists, when the meat is intended for their personal consumption, in that the normal certification is not required if the following requirements are met in full:
    1. The product must enter Japan as it was packaged at the time of preparation in a federally inspected establishment;
    2. The package must be labelled to include the name of the product, the name and address of the packer or distributor, the statement of the quantity of contents and the official Inspection Legend including the official establishment number;
    3. The label must bear the following statement immediately below the product name:

      "The meat contained herein is for personal use only and not for sale. It is derived from animals that received antemortem and postmortem inspection and were found sound and healthy and has been inspected and passed as provided by the Canadian Meat Inspection Act and Regulations."

      For your information, the following is an example of the label:

      Click on image for larger view
      Meat Information Label. Description follows.

      Description of the Meat Information Label

      The package must be labelled to include the name of the product, the name and address of the packer or distributor, the statement of the quantity of contents and the official Inspection Legend including the official establishment number.

      The following information is on the label:

      • Canada Inspection Legend
      • Establishment Number
      • Name of the product
      • The declaration: "The meat contained herein is for personal use only and not for sale. It is derived from animals that received antemortem and postmortem inspection and were found sound and healthy and has been inspected and passed as provided by the Canadian Meat Inspection Act and Regulations."
      • Packed by:
      • Address:
      • Net weight:
  7. The required labelling must be applied to the carton by a printed adhesive label that will tear if removed, and must be so placed on the carton that the label would be destroyed if the package is opened between the time of packaging at the producing establishment and the time of inspection at the Japanese port of entry;
  8. Unless otherwise informed by the Japanese authorities the maximum weight permitted for such a tourist package for personal consumption would be 22.5 kg; and
  9. It is not necessary for the exporter to accompany the goods.

Mandatory labelling requirements of prepackaged meat products. The importer is responsible by law to meet the Japanese applicable requirements. Labelling according to these requirements could be done either in Canada or in Japan at the discretion of the importer.

The information in section 11.7.3.2 (f) is included for information purposes only. The exporters/importers are responsible to ensure that applicable Japanese requirements are met when exporting prepared meat products.

11.7.3.2 Import prohibitions or restrictions

(a) Requirements applicable to imported products:

  1. Meat products (pork and poultry only) imported from the United States may be used in the manufacture of meat products destined for Japan;
  2. Imported meat products are not allowed to be used as an ingredient in meat products destined for Japan unless the Official Meat Inspection Certificate, issued by the USDA provides the following information/declaration as applicable:
    • "The meat and/or meat products described herein were processed under sanitary conditions in accordance with laws and regulations of the USDA. The laws and regulations of the USDA have been deemed to be equivalent to the inspection laws of Japan";
    • Name, address and establishment number of the slaughterhouse and processing plant and the date of slaughter and processing as applicable. A range of days is acceptable;
    • In the case of pork (from the United States), "The United States is free of hog cholera; vaccination against hog cholera is prohibited; and importation of pigs vaccinated against hog cholera is prohibited";
    • In the case of poultry meat (from the United States), "There has been no outbreak of fowl pest (fowl plague) for at least ninety (90) days in the United States. Further, in the area where birds for export meat were produced (such an area being within a minimum radius of 50 kilometers from the production farm) Newcastle disease, Fowl cholera, or other such serious infectious fowl diseases as recognized by the government of the United States have not occurred for at least ninety (90) days".
  3. Beef products imported from the countries eligible to export raw beef products to Japan

    Imported beef products are not allowed to be used as an ingredient in meat products destined for Japan unless the Official Meat Inspection Certificate issued by the competent authorities of the country of origin provide the following information/declaration:

    • "The meat and/or meat products described herein were processed under sanitary conditions in accordance with laws and regulations of space to insert name (name of the competent authority).
      The laws and regulations of space to insert name (name of the competent authority) have been deemed to be equivalent to the inspection laws of Japan.
    • The meat is eligible for direct export to Japan and as originates from establishments approved by the Japanese authorities for export of beef products to Japan."
    • Name, address and establishment number of the slaughterhouse and processing plant and the date of slaughter and processing as applicable. A range of days is acceptable.

Note: The import requirements described in this sub-section are not Canadian import requirements. They are outlined only to provide guidance to interested parties when imported products are included in products destined for Japan. It is the responsibility of the exporter/importer to ensure that the applicable import declaration/information is made available to the CFIA.

(b) Eligibility of establishments

(b) 1. Basic Requirements

All establishments (other than casing handling facilities to which additional restrictions outlined below in paragraphs (b) (2) and (b) (4) apply and beef establishments which are subject to the additional requirements outlined in paragraph (b) (3), below) under federal inspection are considered as being eligible to export meat products to Japan with the exception of establishments that receive raw meat products, including animal casings, from countries not eligible to export such products to Japan due to animal health restrictions.

Canadian registered slaughtering or processing establishments that receive or otherwise handle raw beef/lamb from Uruguay, raw beef and beef products from Argentina and beef, sheep and goat meat and meat products from Brazil become non-eligible to export meat products derived from cloven-hoofed animals to Japan. The operators of these establishments are responsible to inform the CFIA inspector when they receive ineligible products from Uruguay, Argentina and Brazil and based on this information Area Export Specialist will advise National Specialist Export to add this establishment to Annex D.

Refer to Annex D for the List of establishments not eligible to export meat products derived from cloven-hoofed animals to Japan

Meat products derived from cloven-hoofed animals from those establishments must not be present in establishments that wish to keep their privileges to export meat products derived from cloven-hoofed animals to Japan.

Raw beef/lamb from Uruguay, raw beef and beef products from Argentina and beef, sheep and goat meat and meat products from Brazil may be received and stored in storage facilities provided they are stored separately from products derived from cloven-hoofed animals destined for export. The separation would include: separate stacking of the packaged products not in contact with eligible packaged products; and clear identification of the non eligible product with respect to its origin and export restrictions. The CFIA Inspector in Charge (IIC) of the cold store will monitor the operator's control procedures to verify that the storage of non eligible meat products is being done in the prescribed manner.

An establishment may be removed from Annex D when the operator of the establishment is able to demonstrate to the satisfaction of the CFIA that handling or receiving of ineligible products from Uruguay, Argentina and Brazil has been discontinued. The CFIA inspector will complete the required CVS tasks and submit application to remove establishment from Annex D along with Annex I to the Area Export specialist who will advise National Export Specialist. Based on this information a letter will be sent to Japan by the Director of Meat Programs Division and Annex D will be modified after receiving approval from Japan.

Inventory records must be maintained by all operators regarding the origin of the beef present in the establishment and the destination of the meat products derived from beef shipped from the establishment. These records should be made available to the IIC upon request.

Note: The list of countries eligible to export certain meat products to Canada but not to Japan is subject to change. A country currently eligible to export meat products derived from cloven-hoofed animals to Japan may become non eligible without prior notice. Operators of registered slaughter or processing establishments eligible to export meat derived from cloven-hoofed animals or supplying establishments eligible to export such products to Japan should keep this point in mind when making the decision to receive imported meat products derived from cloven-hoofed animals in their facility.

(b) 2. Additional requirements applicable to establishments preparing meat products in casings destined to Japan

For approval purposes, the Japanese Animal Health Authorities require to be notified of the name, address and registration number of Canadian establishments handling natural casings derived from bovines, sheep and goats and that are exporting products in casings to Japan (e.g., sausage manufacturing establishments).

In order to obtain approval, controls on the origin of natural casings derived from bovines, sheep and goats must be implemented to satisfy the Japanese requirements. Natural casings derived from bovines, sheep and goats handled at an approved facility must only originate from a country that has not reported any indigenous case of Bovine Spongiform Encephalopathy (BSE). All European Union countries and Brazil are excluded as country of origin for such casings. Australia and New Zealand are approved to export such casings to Canada and to Japan. Import certificates should be kept on file to demonstrate the origin of the natural casings derived for bovines, sheep or goats use at the establishment. In the case of such casings supplied by another Canadian establishment, the latter must appear on the list of casing handling establishments approved by Japan.

Inventory records must be maintained by operators regarding the origin of the natural casings derived from bovines, sheep and goats present in the establishment. These records should be made available to the IIC upon request.

Requests for approval should be submitted using Annex I, Chapter 11 (Introduction).

Refer to Annex 1 for the List of Establishments Approved to Export to Japan

(b) 3. Additional requirements applicable to beef establishments

Establishments must be operating in compliance with Canadian requirements and additional Japanese requirements outlined in Annex F of this section and be approved by Japanese authorities. Applications for approval must include Annex I, Chapter 11 (Introduction) as outlined in section 11.2.3.2 and Annex H of this section.

Refer to Annex 1 for the List of Establishments Approved to Export to Japan

Note: Periodic on-site inspections of approved establishments may be conducted by Japanese officials to verify their compliance with applicable requirements.

(b) 4. Additional requirements applicable to establishments exporting natural casings to Japan

For approval purposes, the Japanese Animal Health Authorities require to be notified of the name, address and registration number of Canadian establishments interested in exporting natural casings derived from pigs or ruminants to Japan.

Conditions for approval are as follows:

  • Implementation of controls on the origin of natural casings handled in the establishment in accordance with the Japanese requirements. In the case of imported natural casings, this includes obtaining additional certification from the authorities of the exporting country that specifies the country from which the casings are derived were born and raised, and that the casings are eligible for export to Japan. For example, the certification could state "The casings are derived from animals which have been born and raised in (name of the country) and are eligible for export to Japan."
  • Natural casings derived from bovines, sheep and goats handled at the establishment must not originate from the following countries (excluded by Japan as countries of origin of natural ruminant casings): Austria, Belgium, Brazil, Canada, Czech Republic, Denmark, Finland, France, Germany, Greece, Ireland, Israel, Italy, Liechtenstein, Luxembourg, Netherlands, Poland, Portugal, Slovakia, Slovenia, Spain, Sweden, Switzerland, the United Kingdom, and the United States of America.
  • Import certificates should be kept on file to demonstrate the origin of the natural casings derived for bovine, sheep or goats handled at the establishment.
  • In the case of such casings supplied by another Canadian establishment, the latter must appear on the list of establishments approved by Japan appearing in this section.
  • Inventory records must be maintained by operators regarding the origin of the natural casings present in the establishment. These records should be made available to the IIC upon request.

Requests for approval should be submitted using Annex I, Chapter 11 (Introduction).

As of July 5, 2010, no establishments are listed in Annex 1.

(c) Requirements applicable to beef products

  1. Beef products must be derived from animals born and raised in Canada or legally imported into Canada from a country eligible to export beef and beef products to Japan (United States is an eligible country). This would include animals imported for immediate slaughter as well as those born in a country eligible to export to Japan and raised in Canada for feeding purposes.
  2. Only beef products derived from animals aged less than 30 months are eligible for export to Japan.
  3. The following tissues/products are not eligible for export to Japan:
    • tonsils and distal ileum from cattle of all ages; and
    • the head (excluding tongue and cheek meat), spinal cord and vertebral column (excluding vertebrae of the tail, the spinous and transverse processes of the cervical, thoracic and lumbar vertebrae and the median sacral crest and wings of the sacrum) from cattle older than 30 months of age.
  4. The exported beef products may include eligible beef that was directly and legally imported into Canada from a country eligible to export beef and beef products to Japan.

(d) Japan does not allow the use of sodium metasilicate, sodium persulfate or calcium oxide as ingredients in stomach and beef tripe scalding compounds. Sodium gluconate may be used.

(e) Uteri which show enlargement or hyperemia from physiological or pathological processes on visual inspection or palpation shall be rejected. Uteri found satisfactory for export shall be drained, chilled, packed and frozen. Freezing without prior chilling is not acceptable.

(f) It is permitted to export cured non-ruminant meat products (curing may be followed by smoking and/or drying) to Japan providing the following criteria are met:

  1. Raw meat
    • the raw meat must be handled in a sanitary manner to minimize bacterial loads;
    • the pH of the raw meat must be below 6.0; and
    • during preparation, following initial carcass chilling, the temperature of the raw meat shall not exceed 10°C.
  2. Curing methods and procedures
    • dry curing - 6% or more of salt (NaCl) and 200 ppm of sodium nitrite (NaNO2) shall be added, by weight ratio, to the raw meat;
    • pickle curing - (by immersion or by pumping). The pickle must contain 15% or more NaCl and 200 or more ppm NaNO2. (In the case of immersion pickling, the raw meat must be completely covered);
    • any combination of the above methods is permitted (see also finished product);
    • during curing the meat shall be kept at a temperature of 5°C or less;
    • the meat shall be cured to rapidly achieve a water activity (Aw) below 0.96;
    • desalting - if necessary, cured meat may be desalted in continuously changing potable water, the temperature of which is not to exceed 5°C.
  3. Smoking and/or drying

    Cured meat is to be smoked and/or dried at a temperature below 20°C or above 50°C. The cured meat shall be finally smoked and/or dried at an Aw below 0.94.

  4. Finished product

    Cured meat products must be free of coliforms and have an Aw of 0.96 or less and be maintained at a temperature of 5°C or less.

    Smoked or dried cured meat products must be free of coliforms and have an Aw below 0.94 and be maintained at a temperature of 10°C or less.

    Fully dried, cured meat products not requiring refrigerated storage must be free of coliforms and have an Aw of 0.86 or less. The level of residual NO2 must not exceed 70 ppm.

  5. Preservatives in processed meat products

    In addition to nitrites, the use of erythorbic acid and sodium erythorbate is permitted. Japan permits the use of sorbic acid and potassium sorbate up to 2,000 ppm.

    Note: The sale of a preserved meat product containing sorbic acid or potassium sorbate or both is prohibited in Canada.

  6. Processed meat products

    It is the manufacturer/exporter's responsibility to ensure that recipes and labels of processed meat products meet the Japanese applicable requirements. All processing aids/flavors and/or food additives and/or food preservatives must be authorized by the Japanese Ministry of Health, Labour and Welfare (MHLW) and applicable requirements of the Food Sanitation Law for inclusion in processed meat products.

(g) Export of irradiated meat to Japan is not permitted.

(h) Importation of meat products derived from ruminants other than cattle (e.g.: cervidae, bison) from Canada is prohibited.

(i) The Japanese Ministry of Health, Labour and Welfare prohibits the use of natural casings derived from bovines (even when originating from a BSE free country) in the preparation of sausages destined for the Japanese market. Those restrictions are in addition to the animal health restrictions applicable to casings outlined in 11.7.3.2 (b) 1 and 2 above.

(j) The use of artificial gelatin or collagen casings derived from bovine material in the preparation of sausages destined for the Japanese market is allowed, provided artificial casings are imported from Japan. The operator is responsible for developing and implementing a control program to ensure that only MAFF certified casings are used for products certified for export to Japan.

11.7.3.3 Specific or additional inspection procedures

The operator is responsible for maintaining records on cloven-hoofed animals imported for slaughter at the establishment. The records shall be kept for at least two years. The CFIA VIC/IIC should keep a copy of the import certificate of animals imported for immediate slaughter for two years.

When imported meat products are handled in the establishment where meat products are destined to Japan, the operator is responsible to develop and implement procedures to ensure that the Japanese requirements are met. The procedures must be monitored on an ongoing basis.

The operator is responsible for maintaining inventory/production records (country/zone (as applicable), species, quantity, date of entry/processing/shipping) of imported products brought to the establishments and for keeping these records for a period of two years. Production records for products of Canadian origin must be kept for two years as well.

The procedures developed by the operator must be reviewed and accepted by the VIC/IIC. Periodic verifications of compliance with specific Japanese requirements must be conducted by the VIC/IIC. When the exporting establishment fails to meet the applicable requirements, corrective action needs to be taken or steps should be taken to remove the establishment from the list of establishments eligible to export to Japan.

The operator of approved beef establishments are also responsible to ensure implementation of requirements outlined in Annex F.

11.7.3.4 Additional certification

  1. In addition to form CFIA/ACIA 1454, a Sanitary Health Certificate (Red Meat) - CFIA/ACIA 1482 (Annex A) shall be issued for each shipment of red meat, including horse meat. The original copy of this certificate shall accompany the original copy of form CFIA/ACIA 1454.

    Further, in the case of pork, the following declaration must appear in the space for additional certification of CFIA/ACIA 1454: "Canada is free from hog cholera, vaccination against hog cholera is prohibited in Canada and the importation of live swine and fresh pork from a hog cholera-infected country and from countries vaccinating against hog cholera is prohibited in Canada."

  2. In addition to Form CFIA/ACIA 1454, a Sanitary Health Certificate (Poultry) CFIA/ACIA 4367 (Annex B) and Annex K shall be issued for each shipment of poultry meat. The original annexes shall accompany the original CFIA/ACIA 1454.

    Note: In case of outbreak of notifiable avian influenza, Annex K-1 shall be issued instead of Annex K. Annex K-1 is issued in addition to CFIA/ACIA 1454 and Annex B.

  3. For meat products containing red and poultry meat the Form CFIA/ACIA 1454 and a Sanitary Health Certificate (Red Meat) shall be issued for each shipment. The applicable animal health declarations (e.g. declaration in point (a) in the case of pork and declaration in point (b) in the case of poultry meat) should be included. Form CFIA/ACIA 1454 shall also have the following endorsement in the box Additional Certification:

    "The meat described herein was derived from poultry which have been examined and found by ante-mortem and post-mortem veterinary inspection to be free from diseases designated by laws of Japan and suitable in every way for human consumption in Canada. The meat was handled in a sanitary manner only in accordance with Canadian laws and regulations".

    In cases where insufficient space is available, the additional attestations should be provided on separate CFIA letterhead (with a reference to the number of the corresponding certificate CFIA/ACIA 1454).

  4. Meat products from game animals are subject to the same certification procedures as outlined under (a), (b) and (c) as applicable.
  5. In the case of beef products, Annex C must be issued.
  6. In the case of meat products exported in casings to Japan, Annex E must be issued in addition to applicable certificates mentioned above.
  7. In the case of natural ruminant casings, Annex E-1 must be issued.
  8. In the case of natural pig casings, Annex E-2 must be issued.
  9. In the case of rabbit meat, Annex J of Japan must be issued. It is the responsibility of the slaughterhouse operator to ensure that supporting documentation is obtained from the supplier of the rabbits to permit endorsement of the statement "derived from rabbits which were born and raised in Canada". These supporting documents (e.g. a producer/breeder's affidavit or a flock sheet) are to be kept on file at the slaughterhouse and must be made available to the inspector before an export is authorized.
  10. In the case of meat products manufactured using artificial gelatin or collagen casings, Annex L must be issued.

Notes:

  • Please note that the information to be entered in the box "Date of Inspection" is the date of final inspection of export consignment prior to shipping.
  • When imported meat is used in the production of meat products destined to Japan, a copy of the official meat inspection certificate covering imported products (as described in section 11.7.3.2 and section 11.7.3.3) must be attached to the export certificate presented for signature. In addition, in the box "Number, Name and Address of the Slaughter Plant" of forms CFIA/ACIA 1482 or 4367 as applicable, the following sentence should be included: "Meat imported from (Name of the country) under certificate no.: (indicate certificate number) attached." In the case that the space in the box "Number, Name and Address of the Slaughter Plant" is not sufficient to take all the required information, it should be provided on a separate CFIA letterhead paper bearing the words "addendum to certificate no." (Indicate certificate number). This addendum must be signed by the veterinarian who signed the export certificates. Copies of all documents must be kept on file by the inspector who delivered the certificate.
  • The name and location address of the establishments indicated on all official CFIA forms must exactly reflect the list of federally registered meat establishments and their licensed operators.

11.7.3.5 Special marking and packaging requirements

Nil

11.7.3.6 Other requirements

Exported meat transported through third countries shall be put in a container sealed with an official CFIA seal.

See a CFIA inspector to obtain certificates.

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