Meat Hygiene Directive: 2017-46

Ottawa, Ontario
K1A 0Y9

August 4, 2017

Subject: Chapter 11 of the Meat Hygiene Manual of Procedures – China

Export requirements have been updated with regards to restrictions for Cooked or Raw Frozen Products in section 11.7.3.2.2 e). For details, please see the section on China, Chapter 11 of your Manual of Procedures.

Note:

  • The changes have been made in the Meat e-Certification System.
  • Export certificates are available to the Canadian Food Inspection Agency (CFIA) inspection staff through Read Import Country Requirements (ICR) of Meat eCert.

Doug Hazel
Director
Food Import/Export Division

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