Eligible/ineligible product
Eligible
- Beef
- Pork
- Poultry
- Rabbit
Production controls and inspection requirements
Annex A
- Conservation limits, for certain foods, are prescribed by regulations. The maximum keeping times of the following refrigerated food of animal origin, in compliance with the temperature conditions established by regulations, are set as follows:
| Description | Shelf life | From (days) |
|---|---|---|
| Whole pork cut pieces | 6 days | Slaughtering date |
| Vacuum-packed whole pork cut pieces | 7 days | Slaughtering date |
| Deboned or sliced pork parts under unmodified atmosphere | 5 days | Slaughtering date |
| Vacuum-packed deboned or sliced pork parts | 7 days | Slaughtering date |
| Deboned or sliced pork parts under modified atmosphere (CO2, N2) | 9 days | Slaughtering date |
| Pre-packed pieces or parts of meat from ruminants, under unmodified atmosphere, stocked, stored and preserved between 0°C and +4°C | 2 days | Packaging date |
| Pieces or parts of meat from ruminants, vacuum pre-packed, stocked, stored and preserved between 0°C and +4°C | 21 days | Slaughtering date |
| Vacuum pre-packed pieces of meat from ruminants, excluding farmed game, stored and preserved between -1°C and 0°C pursuant to the provisions of order 2230 ER of 23 October 1981 | 8 weeks | Slaughtering date |
| Vacuum pre-packed pieces of meat from ruminants, excluding farmed game, taken out of the importer's refrigerating facilities at -1°C and preserved between 0°C and +4°C | 8 days | Date of taking out of the authorised refrigerated facility at -1°C |
| Whole offal | 6 days | Slaughtering date |
| Product family | Preparation/Layout | Shelf life | From (days) |
|---|---|---|---|
| Cooked ham (Paris ham, shank-end ham, turkey ham…) | Cooked under vacuum, marketed in the cooking packaging (whole piece) | 90 days | Preparation date |
| Cooked ham (Paris ham, shank-end ham, turkey ham…) | Open cooking, new package (whole piece) | 21 days | Preparation date |
| Cooked ham (Paris ham, shank-end ham, turkey ham…) | Sliced, vacuum-packed | 10 days | Preparation date |
| Cooked ham (Paris ham, shank-end ham, turkey ham…) | Vacuum-packed under modified atmosphere (CO2, N2) | 21 days | Preparation date |
| Cooked pork meats, cooked emulsions: (garlic sausage, cooked shoulder, mortadella, Strasbourg sausage…) | Whole piece, cooked in not edible casing, tight and clipped | 42 days | Preparation date |
| Cooked pork meats, cooked emulsions: (garlic sausage, cooked shoulder, mortadella, Strasbourg sausage…) | Whole piece, in stringed or twisted or edible casing | 14 days | Preparation date |
| Cooked pork meats, cooked emulsions: (garlic sausage, cooked shoulder, mortadella, Strasbourg sausage…) | Sliced, vacuum-packed | 10 days | Preparation date |
| Cooked pork meats, cooked emulsions: (garlic sausage, cooked shoulder, mortadella, Strasbourg sausage…) | Sliced, under modified atmosphere (CO2, N2) | 21 days | Preparation date |
| Cooked pork meats, cooked emulsions: (garlic sausage, cooked shoulder, mortadella, Strasbourg sausage…) | Sliced under unmodified atmosphere | 3 days | Preparation date |
| Fresh sausage products (chipolatas, merguez, Toulouse sausage…) | Under unmodified atmosphere | 3 days | Preparation date |
| Fresh sausage products (chipolatas, merguez, Toulouse sausage…) | Vacuum-packed | 3 days | Preparation date |
| Fresh sausage products (chipolatas, merguez, Toulouse sausage…) | Under modified atmosphere (CO2, N2) | 10 days | Preparation date |
| Pâtés, potted pork head, country style pâté, rillette, terrine, crème of liver | Whole pâtés, cooked and membrane sealed in their final packaging | 90 days | Preparation date |
| Pâtés, potted pork head, country style pâté, rillette, terrine, crème of liver | Whole pâtés, vacuum-cooked | 60 days | Preparation date |
| Pâtés, potted pork head, country style pâté, rillette, terrine, crème of liver | Sliced pâtés, vacuum-packaged | 7 days | Preparation date |
| Pâtés, potted pork head, country style pâté, rillette, terrine, crème of liver | Sliced pâtés, packaged under unmodified atmosphere | 2 days | Preparation date |
| Pâtés, potted pork head, country style pâté, rillette, terrine, crème of liver | Sliced pâtés under modified atmosphere (CO2, N2) | 21 days | Preparation date |
| Kiln-dried products or kiln-dried and smoked (breast, lardoons, bacon…) | Whole piece, vacuum-packed | 21 days | Preparation date |
| Kiln-dried products or kiln-dried and smoked (breast, lardoons, bacon…) | Product in cube, vacuum-packed | 10 days | Preparation date |
| Kiln-dried products or kiln-dried and smoked (breast, lardoons, bacon…) | Product in cube under modified atmosphere (CO2, N2) | 21 days | Preparation date |
| Kiln-dried products or kiln-dried and smoked (breast, lardoons, bacon…) | Sliced product, vacuum-packed | 10 days | Preparation date |
| Kiln-dried products or kiln-dried and smoked (breast, lardoons, bacon…) | Sliced product, under modified atmosphere (CO2, N2) | 21 days | Preparation date |
| Kiln-dried products or kiln-dried and smoked (breast, lardoons, bacon…) | Bacon, whole piece, vacuum-packed | 90 days | Preparation date |
| Products in brine (pickled), or in brine (pickled) and marinated (breast, chine, shoulder, rib roast, loin…) | Whole piece under unmodified atmosphere | 7 days | Preparation date |
| Products in brine (pickled), or in brine (pickled) and marinated (breast, chine, shoulder, rib roast, loin…) | Whole piece, vacuum-packed | 7 days | Preparation date |
| Preparation/Layout | Shelf life | From (days) |
|---|---|---|
| Under unmodified atmosphere between 0°C and +4°C | 1 day | Preparation date |
| Under unmodified atmosphere above 65°C | 0 days | Preparation date |
| Vacuum-packed | 7 days | Preparation date |
| Under modified atmosphere (CO2, N2) | 14 days | Preparation date |
| Cooked in definitive packaging | 55 days | Preparation date |
| Preparation/Layout | Shelf life | From (days) |
|---|---|---|
| Meat minced in advance and minced meat preparations and meat pieces up to 100g, refrigerated under unmodified atmosphere | 0 days | Preparation date |
| Meat minced in advance and minced meat preparations and meat pieces up to 100g, refrigerated under vacuum | 5 days | Preparation date |
| Meat minced in advance and minced meat preparations and meat pieces up to 100g, refrigerated under modified atmosphere | 7 days | Preparation date |
| Other meat preparations | 2 days | Preparation date |
| Preparation/Layout | Shelf life | From (days) |
|---|---|---|
| Whole raw refrigerated carcasses, offal or cuts of chicken, laying fowls, lagomorphs in any types of wrapping | 6 days | Slaughtering date |
| Whole raw refrigerated carcasses, offal or cuts of other species of poultry not packaged under modified atmosphere. | 15 days | Slaughtering date |
| Whole raw refrigerated carcasses, offal or cuts of other species of poultry vacuum packed or packed under modified atmosphere (CO2, N2) | 21 days | Slaughtering date |
| Preparation/Layout | Shelf life | From (days) |
|---|---|---|
| Preparations based on raw flesh from sea products (fish stuffing, sashimi, minced steak or fish tartar…) packed under unmodified atmosphere | 1 day | Preparation date |
| Preparations based on raw flesh from sea products (fish stuffing, sashimi, minced steak or fish tartar…), vacuum-packed | 3 days | Preparation date |
| Tuna loins under unmodified atmosphere | 4 days | Packaging date |
| Tuna loins, vacuum-packed | 12 days | Packaging date |
| Slices or fillets of fresh fish, refrigerated, packed under unmodified atmosphere | 7 days | Slicing or filleting date |
| Slices or fillets of fresh fish, refrigerated, vacuum-packed | 10 days | Slicing or filleting date |
| Half-cooked fish fillets | 7 days | Preparation date |
| Smoked or marinated fish fillets, refrigerated, vacuum-packed | 60 days | Packaging date |
| Cooked fish terrines membrane sealed in their definitive packaging | 90 days | Packaging date |
| Vacuum-packed fish terrines | 60 days | Packaging date |
| Sliced fish terrines, vacuum-packaged | 7 days | Packaging date |
| Sliced fish terrines, under unmodified atmosphere | 2 days | Packaging date |
| Sliced fish terrines, packaged under modified atmosphere | 21 days | Packaging date |
| Preparation/Layout | Shelf life | From (days) |
|---|---|---|
| Refrigerated pastries containing egg-based or milk-based creams | 2 days | Preparation date |
| Preparation/Layout | Shelf life | From (days) |
|---|---|---|
| Fermented milks (yoghurts, kefirs, etc.) | 28 days | Packaging date |
| Flavoured jellified milks, dosing made when cold | 14 days | Packaging date |
| Flavoured jellified milks, dosing made when hot | 28 days | Packaging date |
| Preparation/Layout | Shelf life | From (days) |
|---|---|---|
| Pasteurised, refrigerated liquid eggs or yolks | 14 days | Pasteurising date |
| Refrigerated boiled eggs in brine, under unmodified atmosphere | 14 days | Packaging date |
| Refrigerated boiled eggs under modified atmosphere | 28 days | Packaging date |
Labelling, marking and packaging requirements
- Labelling requirements vary from Canada in certain aspects. For example the statement "Best before" is not considered to be acceptable and must be replaced by "A consommer de préférence avant" (or DLUO) or "A consommer avant" (or DLC).
Documentation requirements
Certificate
Certificate of Inspection Covering Meat Products (CFIA/ACIA 1454) must be issued.
In addition:
-
For poultry meat Annex E must be issued.
When Canada is not free from Highly Pathogenic Avian Influenza (HPAI), signing veterinarian has to check the Highly Pathogenic Avian Influenza (HPAI) locator application (available to CFIA staff only) to determine if the birds were raised on farms located in (a) zone(s) free from HPAI and were slaughtered in (an) approved slaughterhouse(s) situated in (a) zone(s) free from HPAI. If both farm(s) and slaughterhouse(s) are located in zone(s) free of HPAI, then address(es) of the farm(s) and the slaughterhouse(s) must be entered in Annex E, section 2c and 2d respectively.
- For rabbit meat the following statement in French should appear on CFIA/ACIA 1454:
« Les viandes proviennent d'animaux qui ont séjourné dans des exploitations indemnes de maladie hémorragique virale du lapin au sens du code de l'OMSA. »
English translation (for information only):
"The meat is derived from animals that stayed on premises free from rabbit hemorrhagic disease in accordance with WOAH code."
- Annex B – Veterinary certificate for meat and meat food products derived from cattle
-
Annex C – Veterinary certificate for meat and meat food products derived from swine
To meet the certification requirements in Annex C (Veterinary certificate for meat and meat food products derived from swine) regarding anthrax, the veterinarian must ensure that the farm(s) of origin are not listed on the (Anthrax Suspect Case Chart)
To meet the certification requirements in Annex B (Veterinary certificate for meat and meat food products derived from cattle) regarding Anthrax, all shipments of live cattle to be slaughtered for meat destined for French Polynesia must be accompanied by completed Annex D (signed by the owner of the farm or his / her representative.
- Annex D – Declaration for cattle intended for slaughter for human food destined to French Polynesia
- To meet the certification requirements in Annex B regarding anthrax, all shipments of live cattle to be slaughtered for meat destined for French Polynesia must be accompanied by a completed Annex D signed by the owner of the farm or their representative.