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Export Requirements for Canada (Egg Products)

ECan-27 (Jun 19, 2015)

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The following information describes sampling, analysis, and certifications required for export of egg products to Canada.


Eligible/Ineligible Products

  1. Eligible Products
    1. Egg products, except as indicated in B. Ineligible.
    2. Eggs laid in or egg products produced in Douglas County, Oregon on or after March 30, 2015 are eligible for export.
  2. Ineligible Products
    • Arkansas: Effective March 11, 2015, egg products not pasteurized to OIE processing requirements below  from control zones in Boone and Marion Counties, Arkansas (zip codes 72601, 72662, 72675, 72662, and 72638) are prohibited for entry into Canada.
    • California: Egg products not pasteurized to OIE processing requirements below in a 10 km control zone around the premises for the counties listed below are prohibited for entry into Canada on the respective dates.
      • Effective January 23, 2015, Stanislaus and Tuolumne Counties.to include zip codes 95361 and 95386.
      • Effective February 12, 2015, Kings County including zip codes 93266, 93245, 93202, 93230, and 93212.
    • Idaho: Effective January 16, 2015, egg products not pasteurized to OIE processing requirements below in a 10 km control zone around the premises in Canyon and Payette Counties, Idaho, as well as Malheur County, Oregon, are prohibited for entry into Canada. 
    • Indiana:  Effective May 14, 2015, egg products not pasteurized to OIE processing requirements below from the 10 km control zone in Whitley County. The relevant zip codes include 46725 and 46764.
    • Iowa: Effective April 13, 2015, egg products not pasteurized to OIE processing requirements below from the entire State of Iowa are prohibited for entry into Canada.
    • Kansas: Effective March 13, 2015, egg products not pasteurized to OIE processing requirements below in a 10 km control zone around the premises in Leavenworth County including Wyandotte County are prohibited for entry into Canada.  The zip codes include 66012, 66109, 66007, 66048 and 66086. 
    • Minnesota: Effective March 28, 2015, egg products not pasteurized to OIE processing requirements below from the entire State of Minnesota are prohibited for entry into Canada.
    • Missouri: Effective May 5, 2015, unpasteurized egg and egg products from the entire State of Missouri are prohibited for entry into Canada.
    • Montana: Effective April 24, 2015, egg products not pasteurized to OIE processing requirements below in a 10 km radius zone around the premises in Judith Basin County to include part of Fergus County and zip code 59462 and parts of zip codes 59457 and 59430 are prohibited for entry into Canada.
    • Nebraska: Effective May 12, 2015, unpasteurized egg products from the entire State of Nebraska are prohibited for entry into Canada.
    • North Dakota:
      • Effective May 5, 2015, egg products not pasteurized to OIE processing requirements below in a 10 km radius control zone around the premises in Dickey County to include parts of zip codes 58436 and 58441.
      • Effective May 5, 2015, egg products not pasteurized to OIE processing requirements below in a 10 km radius control zone around the premises in LaMoure County to include part of Dickey County (control zone includes parts of zip codes 58433 and 58415).
    • Oregon: Effective May 5, 2015, egg products not pasteurized to OIE processing requirements below in a 10 km radius control zone around the premises in LaMoure County to include part of Dickey County (control zone includes parts of zip codes 58433 and 58415):
      • Between December 19, 2014 through March 29, 2015 in Douglas County.
      • Between February 14, 2015 and June 2, 2015 – Deschutes County, including zip codes 97701 and 97702.*
      • Effective January 16, 2015, Malheur County, Oregon associated with Idaho outbreaks.
    • South Dakota:  Effective May 15, 2015, egg products not pasteurized to OIE processing requirements below from the entire state of South Dakota are prohibited for entry into Canada.
    • Washington: Egg products not pasteurized to OIE processing requirements below in a 10 km control zone around the premises for the counties listed below are prohibited for entry into Canada on the respective dates:
      • Effective January 3, 2015 - Benton and Franklin County.
      • Effective January 16, 2015 - Port Angeles, Clallam County.
      • Between January 29, 2015 and June 2, 2015 - Okanogan County.*
    • Wisconsin
      • Effective May 21, 2015, egg products not pasteurized to OIE processing requirements below from the 10 km control zone in Juneau County.  The relevant zip codes include 53950, 53948, and 54618.
      • Effective May 21, 2015, egg products not pasteurized to OIE processing requirements below from the 10 km control zones in Barron and Chippewa Counties.  The relevant zip codes include 54733, 54822, 54812, 54728, and 54757
      • Effective May 21, 2015, egg products not pasteurized to OIE processing requirements below from the 10 km control zone in Jefferson County (includes sliver of Dane County).  The relevant zip codes include 53538, 53549, and 53523

General Information about Egg Products

All egg products produced for export to Canada must meet applicable Canadian requirements. "Egg product" is defined in the Canadian "Processed Egg Regulations," updated July 1, 1997, (previously distributed), as "a dried, frozen, or liquid food that contains at least 50 percent by weight of frozen egg, frozen egg mix, liquid egg, liquid egg mix, dried egg or dried egg mix." This includes imitation or substitute type products that contain 50 percent or more egg.

This list of authorized plants is maintained at Canadian Import Service Centers to assist Canadian Food Inspection Agency (CFIA) officials in processing import documents.
 

  1. Source of Shell Eggs Used
    1. Shell eggs used in the production of egg products for export to Canada must be from the United States or Canada, unless specific authorization is granted by the Canadian Food Inspection Agency (CFIA) to use eggs from another country. Additionally, product eligible for export to Canada must be processed under continuous USDA supervision and only from shell egg originating in the United States and/or Canada.
    2. Inspectors must determine the specific source of shell eggs when unpasteurized egg products are produced for shipment to Canada.
    3. Unpasteurized egg products produced from shell eggs from flocks identified as Salmonella enteritidis (Se) infected are not eligible to be exported to Canada. The Food and Drug Administration (FDA) is responsible for identification of these flocks, and will notify the appropriate District Office of the location of such flocks. The district staff will advise applicable inspection personnel of the location of such flocks.
    4. Tanker shipments of liquid eggs received from other plants for use in the production of egg products for export to Canada must:
      1. Be accompanied by an Egg Products Inspection and Grading Certificate (Form PY-200).
      2. State in remarks, "Only shell eggs produced in the United States (and/or Canada) were used to produce the product."
      3. Originate from an egg products plant on the list of authorized plants eligible to export to Canada.
  2. Labeling

    All labels used for identification of egg products for export to Canada must meet CFIA requirements and shall bear the USDA shield. If egg products labeled for export to Canada are to be distributed in the United States, such product labels must also comply with USDA requirements.
     
    1. In accordance with CFIA requirements, egg products packaged for Consumer (retail) sale as well as those distributed for institutional use must be identified with bilingual labels (English and French). An exception is provided for printing in English only within the inspect legend and the name and address of the packer or distributor on the label. Note: CFIA Nutrition Labeling Requirements proposed June 2002).
    2. The words "Product of U.S.A." and "Lot Number" must be included on the label. The packing plant number, and name and address of the U.S. packer, distributor, and the importer in Canada, must also be shown. A rectangular box for enclosing the label approval number must appear in the lower left corner.
    3. To comply with CFIA requirements, the minimum type size required for the declaration of net contents and the product's common name (identity) is determined by the container's net weight, as follows:
       
      Container Weight/Minimum Type Size
        Minimum Type Size
      1 kg or less 1.5 mm
      More than 1 kg to 4.5 kg 3 mm
      More than 4.5 kg to 27.5 kg 9 mm
      More than 27.5 kg 1.3 mm

      The net weight must be shown in the appropriate metric units followed by the equivalent pounds/ounces; e.g. "2 kg (4.4 lbs.). The words "Net Weight" shall not precede the weight when shown in this manner.
    4. References to temperature, if included on the label, must be shown in degrees Centigrade and Fahrenheit; e.g. "Keep Refrigerated at 1° -4°C (34°-40°F)."
    5. All label proofs shall be submitted to the FSIS Labeling and Consumer Protection Staff, Office of Policy, Program Development, and Evaluation for approval prior to printing. The label must also be sent to the appropriate Area Program Officer for the Canadian Food Inspection Agency to be review for compliance with Canadian regulations. Label approved for identification of product for export to Canada will be assigned an approval number ending in the letter "C," e.g. J999C. Any labels, which comply with CFIA but not USDA requirements, must bear the terminology "For Export only."
  3. Egg Products Eligible for Shipment
    1. Prior to shipment of frozen, dried, and extended shelf-life liquid egg products, product identified with an expiration or use by date, the plant must provide the FSIS inspector with a copy of the results of laboratory analyses identifying the methodology used as approved by the Association of Official Analytical Chemists for each test, showing that each lot complies with the microbiological standards specified in Part I, Section 5, of Canada's Processed Egg Regulations for the applicable product ( see Attachment 1). The plant must send a copy of the results of analyses for each lot with the shipment. Also, the inspector must verify the plant's records showing that each lot of liquid or frozen whole eggs (including product broken in natural proportion) contains a minimum of 24.2 percent egg solids or 43 percent for egg yolks.
    2. Production lots of pasteurized liquid egg products (other than extended shelf-life products) may be shipped prior to receipt of results for the required microbiological analyses. The FSIS inspector shall be provided a copy of the results as soon as possible following the completion of analyses. The inspector will immediately report to the appropriate Canadian regional office (by telephone at company expense) any results not in compliance with the applicable Canadian standard. The firm shall fax a copy of acceptable results of analyses to the attention of the CFIA Area Egg Specialist in the applicable Province ( see Attachment 2).
    3. Any production lots of pasteurized egg products that have been reprocessed are not eligible for shipment to Canada.
    4. Egg products as defined in Canada's regulations, which fail to meet the above requirements, shall not be labeled for shipment to Canada.
    5. The restrictions on egg products from the States of Texas and California have been removed.
  4. Processing Requirements
    1. For pasteurized egg products from zones affected with either LPAI or HPAI, the processing parameters outlined in the OIE Terrestrial Animal Health Code Article for Avian Influenza must be met as shown below.
       

      Core temperature (°C)

      Time

      Whole egg

      60

      188 seconds

      Whole egg blends

      60

      188 seconds

      Whole egg blends

      61.1

      94 seconds

      Liquid egg white

      55.6

      870 seconds

      Liquid egg white

      56.7

      232 seconds

      10% salted yolk

      62.2

      138 seconds

      Dried egg white

      67

      20 hours

      Dried egg white

      54.4

      513 hours

  5. Certificate Preparation

    All FSIS export certificates accompanying the product must be signed by a FSIS veterinarian. The veterinary degree (DVM or equivalent) and the District/Circuit code must be indicated after the signature.

    For all unpasteurized eggs originating in the United States, the following certification statement must be added in the Remarks section of FSIS Form PY-200 or on a FSIS Letterhead Certificate:

    "I, the undersigned, salaried veterinarian of the Food Safety Inspection Service (FSIS), after due inquiry and to the best of my knowledge, do hereby certify that the poultry or bird products/by-products within the certificate number (insert number here) were derived from poultry or birds which have not been in contact with any animal or animal product or animal by-product from a country, region or zone that was not recognized by CFIA as free of Highly Pathogenic Avian Influenza."

    For pasteurized eggs originating outside the control zone in the United States that do  not meet the processing requirements above, the following certification statement must be added in the Remarks section of FSIS Form PY-200 or on a FSIS Letterhead Certificate:

    "I, the undersigned, salaried veterinarian of the Food Safety Inspection Service (FSIS), after due inquiry and to the best of my knowledge, do hereby certify that the poultry or bird products/by-products within the certificate number (insert number here) were derived from poultry or birds which do not originate from and have not been in contact with any animal or animal product or animal by-product of a susceptible species from a country, region  or zone that was not recognized by CFIA as free of Highly Pathogenic Avian Influenza."

    For pasteurized eggs originating in the control zone in the United States that meet the processing requirements above, the following certification statement must be added in the Remarks section of FSIS form PY-200 or on a FSIS Letterhead Certificate:

    "I, the undersigned, salaried veterinarian of Food Safety Inspection Service (FSIS), after due inquiry and to the best of my knowledge, do hereby certify that the poultry or bird products/by-products within the certificate number (insert number here) were subjected to a minimum temperature of  (insert temperature here)  for a minimum time of (insert time here) and have not been in contact with and every precaution was taken during the handling, processing, packaging, storage and shipping to prevent direct or indirect contact of the product with any animal product or animal by-product of a lesser zoosanitary status."

    Note: Animal product or animal by-product of a lesser zoosanitary status refers to an animal, animal product or animal by-product of a susceptible species from a country, region or zone that was not recognized by CFIA as free of Highly Pathogenic Avian Influenza.

     

    1. The FSIS inspector will prepare a Form PY-200 certificate to cover each shipment.
      1. For all shipments of egg products, the inspector will show in the remarks section: "Product was prepared, processed, packed and labeled in a manner and under conditions that are equivalent to those set out in the Canadian Processed Egg Regulations. Product was processed under continuous USDA supervision from shell eggs originating in the United States and/or Canada."
      2. Certificates covering tanker shipments of unpasteurized products shall include terminology such as "for further processing." The certificate shall show the temperature of the product at time of loading and the numbers on all seals applied to the tanker.
      3. For all shipments of packaged products, the master container label approval number(s) shall be shown under remarks on the certificate.
      4. When applicable, and if requested, the Kosher certification statement as shown in Section 7, IV.E.2 of the Egg Products Inspectors Handbook may be included under remarks.

      Please note: The inspection time involved for verification of conformance to the Canadian standards and issuance of the certificate is service to be reimbursed to the Agency under the Voluntary Egg Products Inspection Program.
    2. Distribution
      1. The FSIS inspector will provide the original and one copy of the certificate to plant management to accompany each shipment.
      2. For each shipment of unpasteurized product, the FSIS inspector shall provide two copies of the issued certificate to the "Canadian Food Inspection Agency Inspector" in an envelope to accompany the shipment addressed product. The Canadian inspector will acknowledge receipt of the shipment on the certificate, and return one copy to the FSIS inspector at the origin United States plants acknowledging receipt of the product.
  6. Notification of Shipment
    1. Seven days prior to each shipment, plant management must notify the CFIA area program specialist or designate responsible for the location where the product will be delivered by FAX, indicating the plant from which the shipment will originate, the destination location in Canada and the anticipated day of departure and the date of arrival in Canada. ( Refer to Attachment 2 and Attachment 3 for contact listing).
      1. The FSIS Inspector may be included in the conversation when plant management makes the telephone call to advise Canadian officials of the shipment. The inspector will document the name of the person, to whom the information was given, and also date and time of call.
      2. Alternatively, the plant management may elect to FAX to the applicable CFIA regional office a copy of the USDA certificate covering the shipment. In this case, the shipping plant must request acknowledgement that the document sent by FAX was received and provide such acknowledgement to the inspector.
      3. On occasions when no one isavailable to receive a telephone call or FAX in the CFIA regional or national office, the inspector may authorize shipment with the understanding that the applicable office will be advised of the shipment as soon as possible on the next business day.
  7. Product Exported as Samples
    1. From time to time a plant may wish to export products to Canada as samples for testing or research purposes. Arrangements must be made in writing with the CFIA prior to the importation of such products. A letter of intent to export such products to Canada must be supplied to the CFIA Area Program Specialist. The CFIA can then verify that these products are permitted entry to Canada and arrangements can be made for an inspection and the issuance of a certificate. An Egg Products Inspection and Grading Certificate (PY-200) must accompany these samples. The CFIA must be notified prior to the shipment of the samples in the same manner described for unpasteurized or pasteurized product.

 


Attachment 1

 

Canada Standards for Egg Products - Liquid and Frozen
Liquid and Frozen coliform no more than 10 cfu/g
Liquid and Frozen total viable bacteria (SPC) no more than 50,000/g
Specifically for whole egg egg solids not less than 24.2%
Specifically for yolk egg solids not less than 43.0%



 

Canada Standards for Egg Products - Dried Products
Dried Products coliform no more than 10 cfu/g
Dried Products total viable bacteria (SPC) no more than 50,000/g for yellow product; 10,000/g for albumen
Specifically for dried whole egg and yolk moisture not more than 5%
Specifically for spray dried albumen moisture not more than 8%
Specifically for pan-dried albumen moisture not more than 16%


 


Attachment 2

 

Canadian Food Inspection Agency, Area Program Officers, Egg and Egg Products
Province Area Program Officer - Egg and Egg Products
Ottawa Ramesh V Cheemalakonda
Food Export Specialist (Egg and Egg products)
Food Export Section
Floor 6, Room 319
1400 MERIVALE ROAD, TOWER 2
Ottawa ON K1A 0Y9 Canada
Phone: 613-773-6208
Email: ramesh.cheemalakonda@inspection.gc.ca

Frederic Henley
National Program Specialist
Canadian Food Inspection Agency
1400 Merivale Road, T2-6-213
Ottawa, Ontario K1A 0Y9
Phone: (613) 773-6209
Fax: (613) 773-5617
E-mail: frederic.henley@inspection.gc.ca
New Brunswick, Nova Scotia, Prince Edward Island, Newfoundland Tim Flemming
Atlantic Operational Specialist - Food Canadian Food Inspection Agency
373 Pictou Road, Truro, Nova Scotia, Canada, B2N 2T6
Phone: (902) 893-6795
Fax: (902) 893-6848
E-mail: Timothy.Flemming@inspection.gc.ca
Quebec Marie-France Cordeau
Operational Specialist
Canadian Food Inspection Agency
2001 University Street, SUITE 671-V
Montreal QC H3A 3N2
Canada
Phone: (514) 283-0120
Fax: (514) 283-6214
E-mail: marie-france.cordeau@inspection.gc.ca
Ontario Mr. Bob Armstrong
Area Program Specialist
Ontario Area Office (Guelph)
174 Stone Road West
Guelph, Ontario N1G 4S9
Phone: (226) 217-8321
Fax: (226) 217-8507
E-mail: bob.armstrong@inspection.gc.ca
Manitoba, Saskatchewan, Alberta, British Columbia Mr. James Rogowsky
Operational Specialist
Canadian Food Inspection Agency
Federal Building, Room 613
269 Main Street
Winnipeg, Manitoba R3C 1B2
Phone: (204 259-1305
Fax: (204) 259-1331
E-mail: james.rogowsky@inspection.gc.ca


 


Attachment 3

 

When An Area Office Cannot Be Reached
Contact Ramesh V Cheemalakonda
Food Export Specialist (Egg and Egg products)
Food Export Section
Floor 6, Room 319
1400 MERIVALE ROAD, TOWER 2
Ottawa ON K1A 0Y9 Canada
Phone: 613-773-6208
Email: ramesh.cheemalakonda@inspection.gc.ca

OR

Frederic Henley
National Program Specialist
Canadian Food Inspection Agency
1400 Merivale Road, T2-6-213
Ottawa, Ontario K1A 0Y9
Phone: (613) 773-6209
Fax: (613) 773-5617
E-mail: frederic.henley@inspection.gc.ca
Last Modified Jun 19, 2015