Annex K – Export Certificate and Labelling of Meat Products Exported to Mexico

Products	Information that must appear on the export certificate (CFIA/ACIA Form 1454)	Labelling ^{Table Note 2}
Whole, half and quarter carcasses on rails	Slaughter date If the shipment includes meat from several days of slaughter, the range of dates will cover a period spanning not more than three months. Seal In the case of meat on rails, the transport vehicle shall be closed with a seal and the number recorded on the certificate, in the box: "Seal number". Lot number ^{Table Note 1} The exporting establishment will assign a lot number, or several, to the meat products covered by the export certificate. The lot number(s) shall be printed within the limits of the box headed: "Marks/ number and kind of packages/description of meat products/species of origin".	The labels must include the inspection seal, certificate number, lot number(s) assigned by the establishment to the exported shipment and the date of slaughter. If the shipment includes meat from several days of slaughter, the range of dates will cover a period spanning not more than three months. Or, The vehicle where the meat is transported on rails will carry a metal plate that will contain the labelling information mentioned above. The identification plate must have been validated by the CFIA inspector.
Raw meat products, refrigerated or frozen	Slaughter date If the shipment includes meat from several days of slaughter, the range of dates will cover a period spanning not more than three months. Processing date If the shipment includes meat from several days of cutting/boning, the range of dates will cover a period spanning not more than three months. Lot number ^{Table Note 1} The exporting establishment will assign a lot number, or several, to the meat products covered by the export certificate. The lot number(s) shall be printed within the limits of the box headed: "Marks/ number and kind of packages/description of meat products/species of origin".	Boxes, containers or combos ^{Table Note 3} shall show the certificate number and the lot number(s) assigned by the establishment to the exported shipment. The lot number should be preceded by the word "lot". The original labels on boxes or combos shall include establishment name and registration number, product name (generic), name of the product, net weight in kilograms and date of packaging ^{Table Note 4}. They will be printed in English and/or French. A label in Spanish shall also be in place. It will include the country of origin, establishment name, address and registration number, the generic name of the product and the words "Keep refrigerated" or "Keep frozen", as applicable. CFIA's inspection seal and the lot number(s) assigned to the shipment for export must be visible on boxes/combos ^{Table Note 3}.
Dry-cured meat products	Processing date If the shipment includes meat products processed on several dates, the range of dates will cover a period spanning not more than three months. Lot number ^{Table Note 1} The exporting establishment will assign a lot number, or several, to the meat products covered by the export certificate. The lot number(s) shall be printed within the limits of the box headed: "Marks/number and kind of packages/description of meat products/species of origin".	In the case of products ready for retail, the label on the primary packaging (wrapping in contact with the meat) must include a packaging date. The original labels on boxes or combos shall include establishment name and registration number, product name (generic), name of the product, net weight in kilograms and date of packaging ^{Table Note 4}. They will be printed in English and/or French. A label in Spanish shall also be in place. It will include the country of origin, establishment name, address and registration number, the generic name of the product and the words "Keep refrigerated" or "Keep frozen", as applicable. Both CFIA's inspection seal and the lot number(s) assigned to the shipment for export must be visible on boxes/combos.
Meat products with thermal process (maximum 90 days of shelf life)	Processing date If the shipment includes meat products processed on several dates, the range of dates will cover a period spanning not more than three months. Lot number ^{Table Note 1} The exporting establishment will assign a lot number, or several, to the meat products covered by the export certificate. The lot number(s) shall be printed within the limits of the box headed: "Marks/number and kind of packages/description of meat products/species of origin".	In the case of products ready for retail, the label on the primary packaging (the wrapping that is in contact with the meat) must include the packaging date and the "Best Before" date. The original labels on boxes or combos shall include establishment name and registration number, product name (generic), name of the product, net weight in kilograms and date of packaging ^{Table Note 4}. They will be printed in English and/or French. A label in Spanish shall also be in place. It will include the country of origin, establishment name, address and registration number, the generic name of the product and the words "Keep refrigerated" or "Keep frozen", as applicable. Both CFIA's inspection seal and the lot number(s) assigned to the shipment for export must be visible on boxes/combos.
Packaged food preparations ^{Table Note 5,} ^{Table Note 6}	Processing date If the shipment includes meat products processed on several dates, the range of dates will cover a period spanning not more than threemonths. Lot number ^{Table Note 1} The exporting establishment will assign a lot number, or several, to the meat products covered by the export certificate. The lot number(s) shall be printed within the limits of the box headed: "Marks/ number and kind of packages/description of meat products/species of origin".	The label on the primary packaging (wrapping in contact with the meat) must include the production/packaging date and/or the best before date. E.g. Pizzas, stuffed pasta, meat pies, pies, etc.
Canned food preparations ^{Table Note 6}	Processing date If the shipment contains products canned over several days, the range of dates shall cover a period spanning not more than six months. Lot number ^{Table Note 1} The exporting establishment will assign a lot number, or several, to the meat products covered by the export certificate. The lot number(s) shall be printed within the limits of the box headed: "Marks/number and kind of packages/description of meat products/species of origin".	Either the processing date or a production lot number shall be printed on the cans. E.g. pâtés, soups with meat ingredients, etc.

Table Notes

Table Note 1

A lot number assigned by the establishment for the purpose of shipping to Mexico (shipping number/export number) is being accepted at the points of entry. If the certificate number is being used to identify the shipped lot, it must be included on the labels preceded by the word "lot". This is in addition to the certificate number that already appears on the export seal.
Meat products that are packaged for retail display sometimes a production lot number on the wrap label. It is suggested that, whenever possible, such production numbers be also assigned to identify the exported shipment. In that case, the production lot numbers have to be listed on the certificate. This is to prevent potential delays at the border. Note, however, that this is not a Mexican requirement for shipments from Canada.
The lot number assigned to a shipment is equivalent to the export lot number. The lot number(s) that identifies the exported shipment must also appear on the secondary packaging (shipping boxes) following the word "lot".

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Table Note 2

Mexico's Norm 30, section 4.7.

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Table Note 3

Frozen meat in combos is not allowed.

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Table Note 4

The date when the product was packed for export in shipping boxes/combos.

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Table Note 5

Excluding cans.

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Table Note 6

Mexico's Norm 30 applies only to meat, not to prepared foods or to canned products. However, it is strongly recommended that the shipment boxes be labelled like described for the other meat products.

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