Algeria - Export requirements for milk and dairy products

1. Eligible/ineligible products

Eligible

Dairy products as specified in Algerian legislation. For information purposes, see the list below. It is recommended to work with your importer to obtain more details regarding eligible products.

Raw milk
Pasteurized milk and other pasteurized liquid dairy products
UHT milk and sterilized milk
Milk and whey powders
Raw milk cheeses
Cheeses made from milk which has undergone a heat treatment less severe than pasteurization and ripened cheeses made from pasteurized milk or whey or which has undergone a heat treatment more severe than pasteurization.
Soft unripened cheeses (fresh cheeses) made from pasteurized milk or whey or from milk or whey which has undergone a heat treatment more severe than pasteurization.
Raw milk cream
Pasteurized cream
Ice cream and frozen dairy desserts
Raw butter
Pasteurised butter
Concentrated butter
Fermented milk products (for example: leben, rayeb, etc.)
Yogurts (yoghurts) and dairy desserts
Casein-caseinates
Food for infants and young children

Ineligible

Information not available.

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

Country

Canada is authorized to export dairy products.

Establishments

No information known regarding an approved establishment list.

The manufacturing of dairy products must be under the official oversight of the Canadian Food Inspection Agency (CFIA) and be licensed under the Safe Food for Canadian Regulations (SFCR).

Products

No information known regarding products registration.

Import permit

An import permit may be required. Exporter should work with the importer to verify this condition.

3. Product specifications

Microbiological requirements

Raw milk

Criteria	n^{Table Note 1}	c^{Table Note 2}	m^{Table Note 3}	M^{Table Note 4}
Aerobic microorganisms at 30°C	5	2	3 X 10⁵	3 X 10⁶
Coagulase staphylococci positive	5	2	10²	10³
Thermotolerant coliforms	5	2	5 X 10²	5 X 10³
Salmonella	5	0	Absence in 25 mL	-
Antibiotics	1	-	Absence in 1 mL	-
Listeria monocytogenes	5	0	100	-

Pasteurized milk and other pasteurized liquid dairy products

Criteria	n^{Table Note 1}	c^{Table Note 2}	m^{Table Note 3}	M^{Table Note 4}
Aerobic microorganisms at 30°C	5	2	10⁴	10⁵
Enterobacteriaceae	5	0	10	-
Salmonella	5	0	Absence in 25 mL	-

UHT milk and sterilized milk

Criteria	n^{Table Note 1}	c^{Table Note 2}	m^{Table Note 3}	M^{Table Note 4}
Aerobic microorganisms at 30°C	5	0	10 / 0.1 mL	-

Milk and whey powders

Criteria	n^{Table Note 1}	c^{Table Note 2}	m^{Table Note 3}	M^{Table Note 4}
Enterobacteriaceae	5	2	10	10²
Coagulase staphylococci positive	5	2	10	10²
Salmonella	5	0	Absence in 25 g	-

Raw milk cheeses

Criteria	n^{Table Note 1}	c^{Table Note 2}	m^{Table Note 3}	M^{Table Note 4}
Escherichia coli	5	2	10⁴	10⁵
Coagulase staphylococci positive	5	2	10³	10⁴
Salmonella	5	0	Absence in 25 g	-
Listeria monocytogenes	5	0	100	-

Cheese

Cheese made from milk that has undergone a lower heat treatment than pasteurization, and ripened cheeses made from pasteurized milk or whey, or having undergone a heat treatment that is stronger than pasteurization.
Criteria	n^{Table Note 1}	c^{Table Note 2}	m^{Table Note 3}	M^{Table Note 4}
Escherichia coli	5	2	10²	10³
Coagulase staphylococci positive	5	2	10²	10³
Salmonella	5	0	Absence in 25 g	-
Listeria monocytogenes	5	0	100	-

Unripened soft cheese (fresh cheese) made from pasteurized or heat-treated milk or whey, or having undergone a heat treatment that is stronger than pasteurization.
Criteria	n^{Table Note 1}	c^{Table Note 2}	m^{Table Note 3}	M^{Table Note 4}
Escherichia coli	5	2	10²	10³
Coagulase staphylococci positive	5	2	10	10²
Salmonella	5	0	Absence in 25 g	-
Listeria monocytogenes	5	0	100	-

Raw milk cream

Criteria	n^{Table Note 1}	c^{Table Note 2}	m^{Table Note 3}	M^{Table Note 4}
Escherichia coli	5	2	10²	10³
Coagulase staphylococci positive	5	2	10³	10⁴
Salmonella	5	0	Absence in 25 g	-
Listeria monocytogenes	5	0	100	-

Pasteurized cream

Criteria	n^{Table Note 1}	c^{Table Note 2}	m^{Table Note 3}	M^{Table Note 4}
Enterobacteriaceae	5	2	10	10²
Coagulase staphylococci positive	5	2	10	10²
Salmonella	5	0	Absence in 25 g	-
Listeria monocytogenes	5	0	100	-

Ice cream and frozen dairy desserts

Criteria	n^{Table Note 1}	c^{Table Note 2}	m^{Table Note 3}	M^{Table Note 4}
Aerobic microorganisms at 30°C	5	2	10⁵	10⁶
Coagulase staphylococci positive	5	2	10	10²
Enterobacteriaceae	5	2	10	10²
Enterobacteriaceae^{Table Note 5}	5	2	50	5 X 10²
Salmonella	5	0	Absence in 25 g	-
Listeria monocytogenes	5	0	100	-

Raw butter

Criteria	n^{Table Note 1}	c^{Table Note 2}	m^{Table Note 3}	M^{Table Note 4}
Escherichia coli	5	2	10	10²
Coagulase staphylococci positive	5	2	10²	10³
Salmonella	5	0	Absence in 25 g	-
Listeria monocytogenes	5	0	100	-

Pasteurised butter

Criteria	n^{Table Note 1}	c^{Table Note 2}	m^{Table Note 3}	M^{Table Note 4}
Enterobacteriaceae	5	2	10	10²
Coagulase staphylococci positive	5	2	10	10²
Salmonella	5	0	Absence in 25 g	-
Listeria monocytogenes	5	0	100	-

Concentrated butter

Criteria	n^{Table Note 1}	c^{Table Note 2}	m^{Table Note 3}	M^{Table Note 4}
Aerobic microorganisms at 30°C	5	2	5 X 10²	5 X 10³
Coagulase staphylococci positive	5	0	Absence	-
Total coliforms	5	0	Absence	-
Salmonella	5	0	Absence in 25 g	-

Fermented milk products (for example: leben, rayeb, etc.)

Criteria	n^{Table Note 1}	c^{Table Note 2}	m^{Table Note 3}	M^{Table Note 4}
Total coliforms	5	2	3 X 10⁴	3 X 10⁵
Thermotolerant coliforms	5	2	30	3 X 10²
Coagulase staphylococci positive	5	2	3 X 10²	3 X 10³
Salmonella	5	0	Absence in 25 g	-
Listeria monocytogenes	5	0	100	-

Yogurts (yoghurts) and dairy desserts

Criteria	n^{Table Note 1}	c^{Table Note 2}	m^{Table Note 3}	M^{Table Note 4}
Enterobacteriaceae	5	2	10	10²
Coagulase staphylococci positive	5	2	10	10²
Salmonella	5	0	Absence in 25 g	-
Listeria monocytogenes	5	0	100	-

Casein-caseinates

Criteria	n^{Table Note 1}	c^{Table Note 2}	m^{Table Note 3}	M^{Table Note 4}
Aerobic microorganisms at 30°C	5	2	3 X 10⁴	3 X 10⁵
Coagulase staphylococci positive	5	0	Absence	-
Total coliforms	5	0	Absence in 0.1 g	-
Salmonella	5	0	Absence in 25 g	-

Maximum levels for chemical contaminants

Products must be manufactured from milk free from residues, antibiotics, hormones, pesticides or any other substance known to be injurious to health, pursuant to the existing regulations.

Chemical	Product	Maximum level permitted
Antiseptics	Powdered Milk	Absence
PCB	Powdered Milk	100 ng (per 1.0 g of fat)
Dioxin	Powdered Milk	0.001 to 0.004 ng (per 1.0 g of fat)
Iron	Powdered Milk	10 ppm
Copper	Powdered Milk	1.5 ppm

Maximum levels for radionuclides

Radionuclide	Maximum level permitted (Bq/kg)
Americium 241	1
Plutonium 239	1
Cesium 134	202
Cesium 137	267
Iodine 131	67
Strontium 90	67

4. Production controls and inspection requirements

The inspector must verify during a preventive control inspection that the establishment is aware of the dairy standards and requirements of Algeria and has a specific export procedure in place.

The manufacturer's monitoring plans must be able to demonstrate that the relevant microbiological specifications (see Microbiological requirements) are being met.
The analysis for microbiological parameters must be performed for each lot.
For anaerobic sulphite-reducing microorganisms at 46°C, please note that analysis must be performed at 33°C and also at 55°C. If analyses cannot be done at 46°C, then two (2) tests at 33°C and also at 55°C will be required.

Manufacturer's declaration:

All export requests for milk and dairy products must be accompanied by a Manufacturer's declaration completed and signed by an authorized person of the food manufacturing establishment/facility.
To request a template of the manufacturer's declaration, please contact your local CFIA office.
The product(s) must be clearly identified on the manufacturer's declaration and match exactly the product(s) that are part of the export shipment.

Note: Inspectors will verify that the manufacturer's declaration is completed appropriately and reserve the right to request any other information that they think is necessary for the final certification of the product.

Certification requirements

The health certificate TS.DZ contains animal health and public health requirements.

Animal health attestations

The health certificate CFIA/ACIA TS.DZ refers to Canada's free status with respect to the following diseases: Foot and mouth disease, Rinderpest, Peste des petits ruminants, Rift Valley fever, Bovine brucellosis and Tuberculosis. This condition is met as long as Canada's free status with the World Organization for Animal Health (WOAH) does not change. These diseases are reportable in Canada.
Note : This condition can also be met because dairy products manufactured in Canada and intended for the Algerian market are also subject to pasteurization or any combination of control measures with equivalent level of performance, in accordance with the recommendations of WOAH and/or as indicated in the Codex Alimentarius Code of Hygienic Practice for Milk and Milk Products.

Public health attestations

The public health attestations on the health certificate CFIA/ACIA TS.DZ are met based on Canadian and Algerian regulations. See section 3.
Note: Radioactivity parameters are met based on the fact that food commodities produced in Canada show levels of radiation at normal background levels and far below those considered harmful by national and international standards. This statement is supported by continual environmental monitoring of Canadian and international radiation levels.

Imported dairy ingredients

The use of imported dairy ingredients from certain countries may limit the ability to export to Algeria. The exporter must provide Canadian Food Inspection Agency (CFIA) with the appropriate certificates of analysis and any applicable documentation (official documentation from the competent authorities) for the imported dairy ingredients.

5. Labelling, packaging and marking requirements

It is the exporter's responsibility to meet all the requirements for labelling, packaging and marking requirements as per the importing country.

6. Required documents

Canada has a negotiated certificate with Algeria. Request for any additional statements must be confirmed by CFIA's Food Import Export Division (FIED).

Certificate

Health certificate for export of milk and milk products to Algeria

Note:

It is the responsibility of the exporter to ensure that the certificate is accompanied by the bacteriological analyses as per the note at the bottom of the certificate.
Depending on the exported dairy product, halal certification may be required. The importer and exporter are responsible for providing the required halal certification for exported dairy products. The CFIA is not involved in the halal certification.
This certificate is signed by the CFIA official veterinarian and official inspector.
The certificate is valid for 14 days after the loading of the product, however, in case of transport by ship, the certificate will remain valid for the entire length of the voyage.
Export certificates cannot be issued for products that have left Canada.

7. Other information

Exported products transiting through a country may require transit documentation. It is the responsibility of the exporter to ensure that the shipment will be accompanied by all necessary certificates.

Samples (personal or commercial) may be subject to the same requirements as a regular shipment. It is strongly recommended that the exporter verify these requirements with their importer.

Relevant links

Footnotes

Table note 1

Number of units comprising the sample.

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Table note 2

Number of sample units giving values between m^{Table Note 3} and M^{Table Note 4}.

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Table note 3

Microbiological limit (colony forming unit per gram or per millilitre). The threshold limit, below which the product is considered of satisfactory quality. All results equal or below to this criteria are considered satisfactory.

Return to table note 3 referrer

Table note 4

Microbiological limit (colony forming unit per gram or per millilitre). Acceptability threshold limit beyond which the results are not considered satisfactory and the product is considered to be toxic.

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Table note 5

This criterion applies to the stage of portioning in the retail trade, that is to say during the fractionation or handling for direct sale to the final consumer.

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