1. Eligible/ineligible product
Eligible
- Beef
- Pork
- Poultry
2. Product specifications, production controls and inspection requirements
A check on the strength of brine used to pack pickled meat is to be made using a salometer.
3. Labelling, packaging and marking requirements
To prevent problems at the time of import inspection, the establishment number appearing in the export stamp must be the establishment number of the manufacturing establishment shown on the label of the product.
4. Documentation requirements
Certificate
- Certificate of Inspection Covering Meat Products (CFIA/ACIA 1454)
- For products pickled in brine, form CFIA/ACIA 1454 should be endorsed with the following statement:
- "The product has been packed in 100 degree salometer reading brine."
- For products pickled in brine, form CFIA/ACIA 1454 should be endorsed with the following statement: