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Hong Kong – Export requirements for meat products

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Some of the information on this Web page has been provided by external sources. The Government of Canada is not responsible for the accuracy, reliability or currency of the information supplied by external sources. Users wishing to rely upon this information should consult directly with the source of the information. Content provided by external sources is not subject to official languages, privacy and accessibility requirements.

1. Eligible/ineligible products

1.1 Eligible products

Meat products derived from pigs, cattle, horses, mutton and lamb, poultry, and game and farmed game animals (as defined in Annex C), except those listed under point 1.2 below.    

Note: Cooked beef products containing imported products: the Hong Kong Food and Environmental Hygiene Department has indicated that the use of beef imported from New Zealand, Australia and Uruguay is authorized.

1.2 Ineligible products

  1. Meat which consists of scraps, trimmings or other pieces (whether with or without bone) of such shape or in such condition as to afford insufficient means of identification with a definite part of a carcass.
  2. Meat comprising the wall of the thorax or abdomen from which has been detached any part of the pleura or, (except in the case of meat derived from a pig) the peritoneum, other than a part necessarily removed in preparing the meat.
  3. Meat, other than mutton and lamb, from which a lymphatic node, except a node necessarily removed in preparing the meat, has been taken out.

    Note: The head of an animal which does not include the attached maxillary lymph nodes (also known as mandibular lymph nodes), is allowed to be exported to Hong Kong as of May 26, 2014.

  4. Gravid uteri, those from post-parturient sows and from sows in estrus.
  5. Beef meat products:
    1. Tonsils and distal ileum from cattle of any age.
    2. Brains, eyes, spinal cord, skull, vertebral column (excluding the vertebrae of the tail, the transverse processes of the thoracic and lumbar vertebrae, and the wings of the sacrum) from cattle that were at the time of slaughter over 30 months of age.
    3. Mechanically separated meat and product from advanced meat recovery systems (finely textured meat).
    4. Bone-in meat products derived from animals slaughtered before March 9, 2009.
    5. Offal and eligible products derived from "over thirty months" (OTM) animals derived from animals slaughtered before June 30, 2009.
    6. Bone-in meat derived from OTM animals, meat with vertebral column derived from "under thirty months" (UTM) animals derived from animals slaughtered before December 6, 2009.

2. Pre-export approvals by competent authority of importing country

Beef must originate from an establishment which is approved to export these products to Hong Kong. Routine procedures must be followed to submit requests for approval using the "Application for establishment approval - Annex I".

Please refer to Annex 1 for the "List of Establishments Approved to Export to Hong Kong".

Note: The Hong Kong Food and Environmental Hygiene Department has indicated that, in the case of cooked beef products, prior approval of the manufacturing establishments referred to above is not required.

3. Products specifications, production controls and inspection requirements

3.1 Inspection requirements

The inspection of pig uteri must be conducted as follows:

  1. for gilts: inspected visually and by palpation.
  2. for sows: inspected visually, by palpation and by incision.

Since pig uteri are highly vascular organs, care must be taken to ensure that they do not show any inflammatory changes and that, whenever possible, these pig uteri are not obtained from sows which have a high ratio of inflammation or congestion.

3.2 Production control - Traceability of eligible products

4. Labelling, marking and packaging requirements

5. Documentation requirements

The certification must be provided in English

Below are the additional veterinary certificates that must be issued along with form CFIA/ACIA 1454.

5.1 In the case of pig uteri, either the CFIA/ACIA 1454 shall be endorsed as follows:

" I, ____________, veterinary officer duly designated by the Government of Canada, certify that:

or, Annex A should be issued.

5.2 In the case of beef, Annex B.

Note: Annex B is not required for cooked beef products.

5.3 In the case of game, farmed game and farmed game bird meat, Annex C

5.4 In the case of chilled or frozen poultry meat, Annex E

5.5 In the case of meat products derived from horses, the scientific name of the species (Equus caballus) should be indicated on the certificate CFIA/ACIA 1454 to facilitate release of the shipment. Hong Kong authorities have confirmed that form CFIA/ACIA 1454 fulfils the requirements for Certificate of Origin as well.

6. Other information

The website of the Center for Food Safety of the Hong Kong Food and Environmental Hygiene Department can be consulted for detailed requirements applicable to the products intended for export.

  1. Trade parties are responsible to ensure that applicable permits are obtained and that the certification issued by the CFIA meets applicable import requirements.
  2. Under Hong Kong law, Chapter 132AK, Imported Game, Meat and Poultry Regulations, "meat" is defined as the fresh or frozen carcass, flesh or other edible part including viscera and offal, from an animal kept in captivity before slaughter from which beef, mutton, pork, veal or 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.

  3. Permits must be obtained for all importations of meat as defined by Hong Kong. An import permit must be obtained in advance to import pig uteri and horsemeat.
  4. Processed meat e.g., cooked beef is legally treated as food (not meat products) and regulated accordingly in Hong Kong which is different from the Safe Food for Canadians Act and Regulations.
  5. A report must be made to the Food and Environmental Hygiene Department of Hong Kong within 24 hours of the arrival of the consignment, stating the amount, description of the goods and the place of storage.
  6. On arrival, the consignment must be inspected by food officers of the Food and Environmental Hygiene Department of Hong Kong.
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