Eligible/ineligible product
Eligible
- Beef
- Pork
- Poultry
- Lamb and mutton
Ineligible
- Imported meat products:
- Raw meat derived from animals imported from the U.S. for direct slaughter in Canada.
- Beef:
- mechanically separated meat (MSM)
- heart, vertebral column, trimmings
- finely textured meat derived from the vertebral column, head
- tissues derived from the head including tongues
Production controls and inspection requirements
- It is the responsibility of the operator of the exporting establishment to ensure that only meat products meeting Cuban requirements are exported to Cuba.
- Operators of establishments, where eligible and non-eligible animals or products are handled, must have written procedures in place that will ensure that non-eligible products can be distinguished from those that are eligible through receiving, processing, shipping and distribution.
Meat products
- For prepared meat products, meat ingredients of Canadian origin must be used.
- If non-Canadian meat is used, the competent authority of Cuba must be notified so they can issue the appropriate approval.
- Such approval is not required in the case of raw materials used in the production of cooked products, for example, cooked sausage.
Beef
- When specified risk material (SRM) is referenced in Annex C: Veterinary certificate for Canadian beef products destined to Cuba, the requirements in Guidance on specified risk material (SRM) (see Food-specific requirements and guidance – Meat products and food animals) apply.
- Live animals, from which the meat was derived, must come from farms and herds in which no cases of bovine spongiform encephalopathy (BSE) have been detected and are not the progeny, birth cohorts or feed cohorts of animals affected by BSE.
Ovine
- Animals from which the meat was derived, were born in Canada and come from healthy herds, that is to say, herds not under animal health restrictions under the Health of Animals Act.
- Lamb or mutton meat imported from Australia or New Zealand is eligible for export to Cuba provided a copy of the import certificate covering the meat imported into Canada is attached to the Canadian certificate.
Pork
- The meat must be derived from swine that originated from an area where no positive case of trichinosis was detected through the trichina monitoring program of domestic swine (National Microbiological Monitoring Program (NMMP).
Poultry
- Live birds, from which poultry meat is derived, must come from farms located in areas free of highly pathogenic avian influenza and viscerotropic velogenic Newcastle disease.
- Poultry meat must be derived from birds originating from farms where no case of low pathogenic avian influenza subtype H5 or H7 was identified by the Canadian Food Inspection Agency (CFIA) during the last 21 days prior to the slaughter of the birds.
- Certification regarding low pathogenic avian influenza subtype H5 or H7 is based on the information available to the CFIA through animal health control program for highly pathogenic avian influenza.
- Meat derived from birds legally imported from the U.S. or imported meat must also satisfy the aforementioned animal health requirements.
- For cooked poultry meat, the product must be cooked at a temperature of 60°C for 30 minutes or the equivalent as determined by the Cuban competent authority. Cooking to an internal temperature of 72°C is deemed satisfactory.
- Based on the information obtained from the farm (flock sheet) during the whole raising period of the birds from which the meat was derived, no symptoms of disease of concern typical of the species or large-scale mortality must be observed that would render the birds unfit for slaughter for human food.
- Slaughter of these animals must be authorised and the products derived from these birds, which have passed ante and post mortem inspection, must be fit for human consumption.
Labelling, marking and packaging requirements
- For prepared meat products, the label of such products should be in accordance with the requirements established between the exporter and the importer.
- The label of meat products must bear a production date and a "best before" or an expiry date. The "best before" date should be agreed to between the importer and the exporter.
Documentation requirements
Certificate
- Certificate of Inspection Covering Meat Products (CFIA/ACIA 1454)
Note
Only Annex A is to accompany the shipment to Cuba. CFIA/ACIA 1454 must not be completed and is to be used only for the purpose of obtaining a serial number which should be typed on Annex A
- For beef, pork, poultry, lamb and mutton: Annex A: Certificate of Inspection Covering Meat Products
- Notes
- Annex A is the Spanish version of CFIA/ACIA 1454.
- The space reserved to the additional certification bears the following declarations in Spanish:
- De conformidad con el Programa canadiense de residuos tóxicos, la carne no contiene residuos de antibióticos, hormonas y sus metabolitos fuera de los parámetros permisibles para ser considerados aptos para la salud humana.
- El caso de la carne de puerco, la carne procede de cerdos originarios de áreas donde no se han registrado casos positivos de triquinosis, de acuerdo a los resultados del programa canadiense de supervisión de triquina para los hatos nacionales.
- En caso de carne de aves (incluye MDM, picadillo, productos industrializados no cocidos), proceden de aves que permanecieron en la provincia _______________ (indicar el nombre) ELEGIBLE por la República de Cuba que es libre de Influenza Aviar altamente patógena y de la enfermedad de Newcastle velogénico viscerotrópico.
- En caso de carne fresca de aves, la carne procede de aves que permanecieron en fincas (de provincias ELEGIBLES) donde la Influenza de Baja Patogenicidad subtipo H5 o H7 (u otro) no fue identificada por la CFIA a través de su programa de control de influenza aviar altamente patógena (IAAP) al menos 21 días antes del sacrificio.
- Los productos industrializados cocidos de origen aviar están elaborados con materia prima de aves que han nacido y han criadas, sacrificadas, y procesadas en zonas libres de IAAP y que los mismos han sido sometidos a las siguientes temperaturas: (indicar la temperatura)
- 60°C durante 107 segundos
65°C durante 42 segundos
70°C durante 3.5 segundos
73.9°C durante 0.51 segundos - Translation:
- Based on the Canadian residue monitoring program, the meat does not contain residues of hormones, antibiotics or their metabolites in quantities exceeding the established tolerance levels and therefore is fit for human consumption.
- In the case of pork, the meat was derived from swine that originated from an area where no positive case of trichinosis was detected through the trichina monitoring program of domestic swine.
- In the case of poultry meat (including MSM, minced meat and uncooked industrial products), the meat is derived from birds that have remained in the province of _______________ (indicate name) deemed ELIGIBLE by the Republic of Cuba, which is free from highly pathogenic avian influenza and from viscerotropic velogenic Newcastle disease.
- In the case of raw poultry meat, the meat is derived from birds that remained in farms (in ELIGIBLE provinces) where no case of low pathogenic avian influenza subtype H5 or H7 (or other) was identified by the CFIA through its control program for highly pathogenic avian influenza (HPAI) during the last 21 days prior to the slaughter of the birds.
- Cooked industrial products of avian origin have been manufactured with raw material from birds that have been born, raised, slaughtered and processed in HPAI-free zones and have been subjected to the following temperatures: (indicate the temperature)
- 60°C during 107 seconds
65°C during 42 seconds
70°C during 3.5 seconds
73.9°C during 0.51 seconds - When the shipment contains eligible imported raw ovine meat (Australia or New Zealand) a copy of the import certificate must be attached to the corresponding Canadian export certificate.
- For beef: Annex C: Veterinary certificate for Canadian beef products destined to Cuba
- Notes
Note
Annex C must be issued in addition to Annex A.