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Hong Kong – Export requirements for meat and poultry products


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Eligible/ineligible product




Under Hong Kong law, Cap. 132AK of Imported Game, Meat, Poultry and Eggs Regulations, meat is defined as the fresh or frozen carcass, flesh or other edible part including edible viscera and offal of an animal, being an animal kept in captivity before slaughter from which beef, mutton, pork, veal, and, lamb is derived. Poultry is defined as: the fresh or frozen carcass of a domestic fowl, duck, goose, or turkey; the fresh or frozen part of any such carcass other than the viscera; or, the fresh or frozen viscera of any bird mentioned above, being viscera that is edible. As such, processed meat is legally treated as food, not a meat product, and regulated accordingly in Hong Kong, which is different from Canadian regulations.

Pre-export approvals by competent authority of importing country



Cooked beef products are regulated as food by the Food and Environmental Hygiene Department. Establishments are not required to be approved before exporting these cooked products to Hong Kong.

Import permit

Production controls and inspection requirements

Bovine meat

Pig uteri and horsemeat

Cooked products

Labelling, marking and packaging requirements

Documentation requirements



Other information

Food and Environmental Hygiene Department

Centre for Food Safety

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