The importer is required to indicate the condition/structure of the meat products being imported. Please verify the description and required coding/format in the Automated Import Reference System (AIRS) Registration types site or by contacting the National Import Service Centre.
The Canadian Food Inspection Agency (CFIA) Electronic Data Interchange (EDI) will only accept registration codes that match those listed by the CFIA. If the registration code is provided in an invalid format, the EDI transaction will be rejected, and the product will not be permitted entry into Canada, until such time as a replacement transaction (or version) is submitted.
The meat condition/structure is referred to in EDI as a "Registration Type". The meat condition/structure (##) must be entered under the "Registration Type" with the appropriate "Registration Code".
Registration Code
- 01 = Intact
- Refers to pieces of raw meat (fresh, chilled or frozen) whose internal structure has not been modified (for example: carcasses and raw cuts, unprocessed). Examples of AIRS product description in this category are "Carcasses and half-carcasses", "Other cuts with bone in/ Quarters", "Skirt meat" and "Other, unprocessed".
- 02 = Non-intact
- Refers to pieces of raw meat (fresh, chilled or frozen) whose internal structure has been modified (for example: by tenderization, injection, needling, pounding devices). Products under this group are usually described as raw AND processed/prepared/seasoned (note that the two descriptors are applied). Examples of AIRS product description in this category are "Raw, processed whole", "Raw whole prepared" and "Raw, seasoned – boneless".
- 03 = Comminuted
- Refers to any raw meat product (fresh, chilled or frozen) that is ground/minced, comminuted or mechanically separated (for example: ground beef, textured meat products). Examples of AIRS product description in this category are "Ground/minced - medium", "Boneless - Chopped steak", "Boneless - Finely textured" and "Sausages and similar products, of meat, meat offal or blood/ Sausages - fresh"
Rejection Reasons
Reasons for rejection of import meat structure validation:
- Invalid format = CFIA-Invalid Registration Number. Meat structure registration code format must be NN
For additional information on rejection reasons and other EDI issues, please contact the CFIA EDI Coordinator by e-mail, or call the EDI Help Line at 613-773-5322.