Conditions for importing meat products from Thailand

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• 1. Meat Inspection systems approved
• 2. Types of meat products accepted for import (based on animal health restrictions)
• 3. Additional certification statements/attestations required on the OMIC
• 4. Additional certificates (documents) required
• 5. Establishments eligible for export to Canada
• 6. Specific import and final use conditions and restrictions

1. Meat Inspection systems approved

1.1 Poultry (chicken): slaughter, cutting, deboning and offal.

1.2 Processing: comminuting, formulating, curing, cooking and canning.

2. Types of meat products accepted for import (based on animal health restrictions)

2.1 Fresh meat and raw processed meat products (chilled or frozen):

2.1.1 meat and meat products derived from poultry (chicken) – Not allowed.

2.2 All processed meat products (heat treated and raw), other than shelf stable commercially sterile meat products packaged in hermetically sealed containers (cans and/or retortable pouches), and shelf stable dried soup–mix products, bouillon cubes and meat extracts:

2.2.1 meat and meat products derived from poultry (chicken) – see section 3.1 for additional certification statements required.

2.3 Shelf stable commercially sterile meat products packaged in hermetically sealed containers (cans and/or retortable pouches) and shelf stable dried soup–mix products, bouillon cubes, meat extracts:

2.3.1. meat products derived from poultry (chicken) – no animal health restrictions.

3. Additional certification statements/attestations required on the OMIC

3.1 For cooked poultry meat products/Pour les produits de poulet cuits :

I hereby certify that/Je certifie par la présente que :

3.1.1 The chicken meat has been cooked, reaching an internal temperature of at least 80 °C/La viande de poulet a été cuite jusqu'à l'obtention d'une température interne d'au moins 80 °C;

3.1.2 There is a complete physical separation between the uncooked and cooked poultry meat product areas of the processing establishment/Dans l'établissement de transformation, il y a une séparation physique complète entre les aires de produits de volaille crus at les aires de produits cuits;

3.1.3 The poultry meat was handled and prepared in accordance with Canadian requirements ensuring that there was no direct or indirect recontamination of the product after cooking and packaging/La viande de poulet a été manipulée et préparée de façon à ce qu'il n'y ait aucun recontamination directe ou indirecte du produit de viande après cuisson et après emballage.

4. Additional certificates (documents) required

4.1 None.

5. Establishments eligible for export to Canada:

5.1 Refer to the List of foreign countries establishments eligible to export meat products to Canada

6. Specific import and final use conditions and restrictions:

6.1 See the Export Requirements Library for possible export restrictions.