Meat products containing shellfish
A person who manufactures, processes, treats, preserves, grades, packages or labels, for inter-provincial trade or export, a meat product and uses raw shellfish (excluding the adductor muscles of scallops or the meat of geoduck) as an ingredient, must ensure that the shellfish:
- were harvested in an area classified under the Canadian Shellfish Sanitation Program
- are not subject to an order prohibiting fishing issued under the Management of Contaminated Fisheries Regulations (MCFR) or were decontaminated in accordance with the decontamination plan submitted in connection with a licence to fish for food purposes issued under the MCFR, or
- were imported by a Safe Food for Canadians licence (SFC licence) holder and originate from a country with a shellfish inspection system recognized by the Canadian Food Inspection Agency under Part 7 of the Safe Food for Canadians Regulations (SFCR).
- Refer to Importing Live and Raw Molluscan Shellfish for a list of the authorized countries and approved species of molluscan shellfish.
Keep in mind!
When applying for an SFC licence to manufacture, process, treat, preserve, package and/or label a meat product containing fish, you should only select the commodity "meat and poultry products."
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