Chile – Export requirements for meat and poultry products

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Eligible/ineligible product

Eligible

Fresh raw beef (chilled or frozen) and fresh raw processed beef products
Fresh raw pork (chilled or frozen), fresh raw processed pork products and cooked processed pork products
Food preparations containing ready-to-eat processed and/or cooked meat derived from bovine, ovine, swine or poultry
Fresh raw processed meat products from ovine, caprine and poultry species

Ineligible

Poultry

The importation of poultry meat is subject to restrictions related to Avian Influenza. A certification agreement has yet to be reached for this product.

Pre-export approvals by competent authority of importing country

Establishments

While all registered or licensed establishments are able to export eligible meat products, establishments must appear on the List of Canadian Establishments Approved to Export to Chile – (Spanish only).

In order to avoid unnecessary delays at the border or possibly refusals, exporters should confirm, prior to export, that Canadian beef or pork establishments, as well as storage facilities, appear on the list of published by the Chilean authorities.

In case the establishment name and number do not appear on the list, exporters are advised to contact the Canadian Food Inspection Agency (CFIA) contact their local Canadian Food Inspection Agency (CFIA) office.

Labelling, marking and packaging requirements

Container must be sealed with an official seal. The seal number and the container number must appear on the export certificate.

Labelling of beef cuts

Cartons

In addition to usual labelling requirements, the name of the cut must appear in Spanish, together with its grade, in keeping with Chilean standards. See the following Chilean annexes for more information:

As an example, the label for Canadian AAA flank will need to show:

Tapabarriga

Wrapping

Wrappers of individual beef cuts must bear the name of the product in Spanish and the Chilean grade (see Annex C and Annex D).

This information may be printed directly on the wrapping or applied to the wrapper by affixing a label.

Documentation requirements

Certificate

Certificate of inspection covering meat products (CFIA/ACIA 1454)
For fresh raw pork ,fresh raw processed pork products and/or cooked processed pork products
- Annex A – Health Certificate for export of pork and products derived from pork to Chile
For fresh raw beef and/or fresh raw processed beef products:
- Annex B – Veterinary Certificate for beef and beef by-products
Annex E – Certification in relation to Japanese requirements for pork (from Introduction section)
- Annex E is not a Chilean requirement but can be issued when operator requests it for export of the meat product to Japan
For food preparations containing ready-to-eat processed and/or cooked meat derived from bovine, ovine, swine or poultry
- Annex F – Veterinary certification covering food preparations containing processed and/or cooked meat derived from bovine, ovine, swine or poultry to Chile
  (Note: for cooked processed pork only products, use Annex A)
For fresh raw processed meat products of two or more of the following species - bovine, ovine, caprine, porcine, and poultry species
- Annex H – Veterinary health certificate for the export of fresh raw processed meat products of bovine, ovine, caprine, porcine, and poultry species to Chile

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