1. Eligible FSIS Amenable Product
   1. Beef, beef products derived from cattle of all ages.
   2. Pork and pork products.
   3. Poultry and poultry products.
   4. Bovine and Swine Blood
   5. Natural casings -  porcine casings from animals slaughtered in the United States and Canada, bovine casings from animals slaughtered in the United States, Canada, Australia or New Zealand, and ovine casings from animals slaughtered in the US, Canada, Australia, New Zealand, or Chile are eligible for export to Canada. The casings can be processed in Canadian approved processing plants in China listed in CFIA Foreign Establishments Eligible to Export to Canada.
   6. Legally imported meat, poultry, FSIS non-amenable species, and casing products that are imported for further processing and repacking in the United States must be from a foreign establishment that is listed as eligible on the CFIA Foreign Establishments Eligible to Export to Canada.
   7. Equine and equine products
2. Eligible FSIS Amenable Product with EV Program
   1. Meat, meat products, and natural casings derived from ovine and caprine animals slaughtered in the United States must be produced under an approved AMS EV program for Canada that verifies the animals are less than 12 months of age. Additional information about the EV program and a list of EV approved establishments can be obtained from AMS' Web site.
3. Eligible FSIS Nonamenable (Voluntary) Product
   1. All Nonamenable (Voluntary) Products must be produced under a HACCP plan or FSMA-compliant preventive controls.
   2. Meat and meat products derived from bison or buffalo. However, Canada applies the same BSE requirements to these products as for beef and beef products. Since U.S. BSE regulations do not apply to bison or buffalo, meat and meat products derived from these species must be produced under an approved AMS EV program.
      Additional information about the EV program and a list of EV approved establishments can be obtained from AMS' Web site.
   3. Closed Faced Sandwiches produced under the AMS RTE Canada EV Program as outlined in FSIS Notice 9000.9.   Only products from establishments listed as eligible on the AMS website may be exported. Additional information on the program and a list of eligible establishments can be found on AMS Website.
   4. Non-amenable broths/bouillon, flavors, meat extracts, and meat-based seasonings produced in FSIS inspected establishments (see Documentation Requirements).
   5. Products certified for export under “Certification – Export” at voluntary establishments must have appropriate supporting documentation that the product meets Canada’s requirements as described in FSIS Directive 9000.1.

1. 1. The repackaging without processing of imported product prior to export to Canada from a foreign plant's boxes to U.S. plant's boxes is not permitted.
   2. Meat or poultry produced under “Identification – Meat” or “Identification – Poultry”,
   3. Food Inspection Service, except for products listed under the Eligible FSIS Nonamenable (Voluntary) Product Section
   4. Any meat products containing meat or a meat by-product derived from a calf (veal) of less than one (1) week old.
   5. Edible and inedible product certified for export to Canada cannot be stored in or shipped from a non-FSIS inspected facility.
   6. Non-intact (that is, ground, chopped or formed) raw, breaded, par-fried chicken products for retail sale (only), for example chicken nuggets, pieces, strips (cutlettes), burgers, popcorn chicken, chicken patties, balls, fries, fritters, whole muscle formed products (products formed from multiple whole muscle pieces) including meat mixed with other ingredients, such as a nugget of chicken and cheese are ineligible because Canada requires that Salmonella be below detectable limits in these products.
   7. The Salmonella and Campylobacter standards applied to chicken are also required for all classes of poultry, including mature chicken.
   8. Unmarked products are not eligible for export.
   9. All poultry and poultry products from the following zones of restriction unless processed in accordance with the relevant poultry Highly Pathogenic Avian Influenza (HPAI) heat processing parameters listed in the processing requirements of the export library.
      1. South Carolina:
         1. From the 10 km radius ineligible zone shown on the attached map in Chesterfield County between April 8, 2020 and August 11,2020. 
   10. All poultry and poultry products from the following zones of restriction unless processed in accordance with the relevant poultry virulent Newcastle Disease (vND) heat processing parameters listed in the processing requirements of the export library.
       1. California:
          1. From the control area located within Los Angeles County on the attached map produced between September 25, 2018 and March 5, 2020.
          2. From the control area located within Riverside County produced between December 14, 2018, and March 5, 2020 or within Ontario (San Bernardino County) produced between January 24, 2019 and March 5, 2020, or within the Mira Loma control area produced between January 25, 2019 and March 5, 2020 located on the attached map.
          3. From the Southern California Regional Control Area (everything within the blue dotted line) located on the attached map produced between February 27, 2019 and March 5, 2020.
          4. From the control area located within San Diego County on the attached map produced between August 31, 2019 and January 6, 2020.

1. Veal and veal products derived from calves that received hormonal growth promotants regardless of whether the calf is non-ruminating or ruminating are not permitted. Currently only veal labeled as organic or naturally fed would meet this requirement.
2. A heart (other than the heart of a domesticated rabbit or of a bird that is not an ostrich, rhea or emu) must be opened or inverted and have all blood clots and attached blood vessels removed.
3. Canada's humane slaughter laws, require the stunning of poultry before slaughter. The only exceptions to this requirement are ritual slaughter of poultry and decapitation of poultry without prior electrical stunning where stunning would result in excessive bone breakage. See "Documentation Requirements."

1. AMS EV Program Details
   1. For the ovine and caprine AMS EV Program, if FSIS inspection personnel become aware of concerns that an AMS approved EV establishment is not properly executing its EV program, AMS should be notified at QAD.AuditService@ams.usda.gov. Inspection personnel should include their immediate supervisor on messages to AMS. The following information should be included in the message:
      1. Establishment name, address, and establishment number
      2. Product type, product code, and quantity of product
      3. Date of production, lot number, and shift
      4. Date and nature of observation
      5. Name of country product is intended for export
      6. Export certificate number (if applicable)
      7. Any other information to verify claim
      8. Name of inspection official
2. Meat or Poultry
   1. Powdered Liver. This product is classified as a meat product in Canada. Edible dried powdered liver must comply with the export requirements of edible meat products.
   2. Meat products that contain spleens, lungs, udders, mucous membranes, or parotid salivary glands are prohibited.
   3. The use of heat-treated partially defatted meats is not permitted in fresh ground meat being exported to Canada. It can, however, be used in cooked product.
   4. Irradiated fresh and frozen raw ground beef (including hamburger patties) is allowed, but other irradiated products cannot be exported to Canada.
   5. Retained Water: Industry should be aware that Canada has the following restrictions on retained water: http://www.inspection.gc.ca/about-the-cfia/acts-and-regulations/list-of-acts-and-regulations/documents-incorporated-by-reference/canadian-standards-of-identity-volume-7/eng/1521204102134/1521204102836
   6. Added Substances: Industry should be aware that Canada has the following standards for added substances:  http://www.inspection.gc.ca/about-the-cfia/acts-and-regulations/list-of-acts-and-regulations/documents-incorporated-by-reference/canadian-standards-of-identity-volume-7/eng/1521204102134/1521204102836
   7. Freshly dressed carcass processing aids: Industry should be aware that meat sprayed with approved pathogen reduction agents below is eligible.  Further information on pathogen reduction agents can be requested from Canada at their website: https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives/processing-aids.html
      1. Hyperchlorination of Water
         1. Hyperchlorination is limited to not more than 20 ppm in contact with meat carcasses and not more than 50 ppm in contact with poultry carcasses. Up to 200 ppm chlorine can be used on hard non-porous surfaces without rinse with potable water provided the surfaces are thoroughly drained.
         2. Note: Since hyperchlorination differences between the U.S. and Canada are minimal, the former need for routine, written verification (letters) from IICs at slaughter and processing establishments that hyperchlorination requirements are met is left to the discretion of the FSIS inspector signing FSIS Form 9135-3. As indicated by FSIS Directive 9000.1, the applicant is confirming that the product meets Canadian requirements upon signing the Application for Export (FSIS Form 9060-6). Beyond that, if the certifying official needs further clarification, additional documentation may be requested which might include letters from the companies involved or if necessary, appropriate FSIS personnel.
      2. Organic acid carcass sprays
         1. Lactic, acetic, and citric acid pathogen reduction sprays applied according to U.S. regulatory requirements are allowed. Prior approval by the CFIA is not required.
   8. Dry and semi-dry sausage - Dry and semi-dry sausage manufacture must comply with one of the options specified in the following document: E. coli and Salmonella control options in fermented sausages
   9. Mechanically Separated Species.
      1. Compositional standards:
         1. The calcium content shall not exceed 0.027% for each one percent (1%) of protein.
         2. The maximum bone particle size shall not exceed 2 mm.
      2. Kidneys must be removed from poultry carcasses or parts prior to their use as material for mechanical separation
      3. Mechanically separated meat from meat origin must be declared as such in the ingredient statement on the label of further processed products.
   10. The use of carbon monoxide (CO) in Modified Atmospheric Packaging (MAP) is allowed up to 0.4% CO of suitable food grade quality when used in an outer barrier bag containing a packaged retail meat cut, but not when it is in direct contact with fresh meat or poultry.
   11. Poultry heat processing parameters
       1. For poultry products from zones affected with highly pathogenic avian influenza, the processing parameters outlined in the OIE Terrestrial Animal Health Code Article 10.4.26 must be met as shown below.
           

          	Core temperature (°C)	Time
          Poultry meat	60.0	507 seconds
          	65.0	42 seconds
          	70.0	3.5 seconds
          	73.9	0.51 second

          
           
       2. For poultry products from zones affected with virulent Newcastle Disease, the processing parameters outlined in the OIE Terrestrial Animal Health Code Article 10.9.21 must be met as shown below.
           

          	Core temperature (°C)	Time
          Poultry meat	65.0	39.8 seconds
          	70.0	3.6 seconds
          	74.0	0.5 second
          	80.0	0.03second

NOTE: Exporters are responsible for working with their importers to ensure that their labels meet the requirements listed on the CFIA Industry Labelling Tool website, including bilingual (English and French) requirements, to prevent delays or possible rejection at the border.

1. General Labeling Requirements
   1. Canadian mandatory label requirements. The following information must appear on all meat and poultry labels. For products to which labels cannot be attached (e.g. bulk product), the label may be applied, attached or accompany the food.
      1. The inspection legend.
         1. Multiple marks of inspection.  The application of multiple marks of inspection on a single shipping container is not acceptable.
         2. Unstamped Product
            1. Un-stamped meat products mean that meat products do not bear the meat inspection legend directly (stamped or applied by means of a sealed bag or a breast tag) but are packaged in fully labelled shipping containers. This implies that the shipping containers are bearing all the mandatory information, including the meat inspection legend.
            2. The product is shipped in a transport container sealed with an official seal or a numbered company seal.
      2. The product name.  Information on the common name of meat products can be found at https://www.inspection.gc.ca/food/requirements-and-guidance/labelling/industry/meat-and-poultry-products/eng/1393979114983/1393979162475?chap=2
      3. The country of origin. The lettering "Product of USA” must be on the immediate container (the label containing the common name). Note: Mixed origin labeling (e.g. "Product of U.S., Canada, or Mexico") on product exported to Canada is not allowed. Imported meat is prohibited unless processed in the U.S.
      4. The net quantity of the product. Meat and poultry products must be labelled with a net quantity declaration in metric units on the principal display panel.  Dual net weights, in metric and avoirdupois, are acceptable.
      5. Allergens in the Ingredient List.  In addition to the allergens that must be declared under FSIS regulations, Canada has additional allergens that must also be declared.  A list of ingredients considered to be allergens by Canada can be found on their webpage.
      6. The storage instructions. All products that are not shelf stable must provide storage information, e.g., "Keep refrigerated" or "Keep under refrigeration" if chilled product, or "Keep frozen" if frozen product, as applicable. A container labeled both "Keep refrigerated" and "Keep frozen" is not permitted by Canada, unless used in a check-off form on a shipping container. Any meat and meat products that have been frozen and thawed prior to sale must declare the words “Previously frozen/Produit décongelé”
      7. Product must have a lot code or unique identifier.
      8. Prepackaged product (consumer-size packages) Expiration Date. Prepackaged meat products (definition) with a durable life of 90 days or less are required to be labelled with date markings and storage instructions. The words "Best Before" and "Meilleur avant" followed by the durable life date must appear on the label.
      9. If any meat or poultry product is not a ready-to-eat meat product but has the appearance of or could be mistaken for a ready-to-eat product, the meat or poultry product shall bear the following information on its label:
         1. The expression "Must Be Cooked" / "doit être cuit", "Raw Product" / "produit cru", "Uncooked" / "non cuit" or any equivalent expression, on the principal display panel and in close proximity (definition) to the common name of the product to indicate that the product requires cooking before consumption; and
         2. Comprehensive cooking instructions such as an internal temperature-time relationship that, if followed, will result in a ready-to-eat meat product.
      10. Labeling of Blade and Needle Tenderized Beef: The term "mechanically tenderized" must appear on the principal display panel (definition) in type that is as legible and prominent as the type used for the common name. "Mechanically tenderized" may be displayed as part of the common name itself.
2. Specific Labeling Requirements
   1. Meat or Poultry Products. General labeling requirements are applicable; however,
      1. Calf/veal labels. Canada requires the word "veal" with the skeletal muscle product name instead of "calf". Exceptions: calf brain, calf heart, calf liver, calf sweetbread.
      2. Grade status of beef or poultry cuts, carcasses destined for Canada. Information on Canadian Beef or Poultry Grading can be found here: http://www.inspection.gc.ca/food/importing-food/food-specific-requirements/grade-requirements-for-imported-meat-products/eng/1336330919625/1336331235744
      3. Ground beef labeled as regular, medium, lean or extra lean may not exceed 30%, 23%, 17%, 10%, respectively, maximum fat content. Fat content percentages do not have to be declared on the label. Ground meat may be exported from the United States to Canada. The type of ground meat, i.e., regular, medium, lean or extra lean, must be identified in the product description on the export certificate.
      4. If a prepackaged or a non-prepackaged dressed or partially dressed poultry carcass, or a portion thereof, may contain kidneys or has not had the kidneys removed, the expression "May contain kidneys" / "peut contenir les reins" must be shown on the principal display panel of the label.
      5. Religious Labeling Claims
         1. Products labeled as Halal must follow the CFIA requirements for Halal Labeling
         2. Products labeled as Kosher must follow the CFIA requirements for Kosher Labeling
      6. Prepackaged, dressed, or partially dressed poultry, that is graded and packaged with giblets, must be labelled “With Giblets”
      7. Casings. Casings must either bear the mark of inspection as indicated in FSIS Directive 9000.2, Inspection and Export Certification of Livestock Intestines or Casings, or must be sealed with an official USDA seal applied to the transport vehicle or to individual barrels when exported to Canada. Tamper evident tape stamped with the USDA export stamp is an acceptable alternative to an official USDA seal. The tape must be applied in a manner that prevents the product container from being opened without tearing the tape. The product description must reflect that the casings are salted (i.e. Beef Casings, Salt Added or Salted Beef Casings).
      8. Shipment of pork meat certified free of Trichinella spiralis: When shipping pork meat certified free of Trichinella spiralis to Canada, the exporters must ensure that boxed products are stamped "Frozen for the control of Trichinella" on the main panel of each box.
3. Bulk containers labelled with the expression “For further preparation only” or "pour conditionnement ultérieur seulement" are exempted from meeting labelling and standards of identity in the Safe Food for Canadians Act and Regulations. Products bearing this statement must meet the criteria listed under section 18 of the Safe Food for Canadians Exemptions and non-applications.

1. Certification Requirements for meat and poultry products:
   1. When submitting an export certificate application (FSIS Form 9060-6) to FSIS, industry (e.g. applicant for export certificate) should also provide appropriate supporting documentation to FSIS IPP demonstrating [or verifying] that only eligible meat products were used in the product intended for export to Canada.
   2. Exports of meat and poultry products to Canada utilize FSIS Form 9135-3, Certificate for Export of Meat and Poultry Products to Canada in place of FSIS Form 9060-5.  A guideline for completing export certificates for Canada is available. All required information must be typed. Handwriting the required information is not acceptable.
      1. FSIS Form 9135-3, Certificate for Export of Meat and Poultry Products to Canada, is reprinted annually with a version corresponding to the current year (e.g., US-CA-2014). The new version becomes available in December of each year. The previous year version may be used until February 28 of the following year.
      2. The District/Circuit code must be indicated after the signature.
      3. Effective February 1, 2017, Canada no longer requires a veterinary signature on FSIS Form 9135-3 or FSIS Form 9135-3A. A veterinary signature followed by the veterinary degree (DVM or equivalent) will still be required if the animal health attestations are added to the “Remarks” section of FSIS Form 9135-3, to the letterhead certificate, and/or FSIS Form 9135-3A.
      4. All source materials of the food animal used to produce finished meat and poultry products for export to Canada must come from and be processed in approved establishments. The slaughter establishment number, establishment name, and ISO code of the country (if not the US) must be included in the “Remarks” section of FSIS Form 9135-3, or 9060-7, or 9060-18, as appropriate, for all finished products included on the certificate. Highly processed and composite products produced under FSIS inspection such as broths and flavorings are not required to identify the source slaughter establishment(s). Only the final producing establishment of the final product will need to be included in the “Remarks” section of FSIS Form 9135-3. The processing establishment number, establishment name, and ISO code (if not the US) must also be included in the “Remarks” section of FSIS Form 9135-3, or 9060-7, or 9060-18. If there is insufficient space in the “Remarks” section, FSIS Form 9060-5B should be utilized and contain the associated FSIS Form 9135-3, or 9060-7, or 9060-18 export certificate number. Type the following statement in the "Remarks" section of FSIS Form 9135-3, or 9060-7, or 9060-18: “Remarks continuation sheet attached."* 
   3. Export certificate continuation sheets. Obtain FSIS Form 9135-3A when a continuation sheet is required to complete itemization of products in the shipment because of insufficient space on the FSIS Form 9135-3. Type the following statement in the "Remarks" section of FSIS Form 9135-3: “Continuation sheet attached." Do not use company letterhead or USDA/FSIS letterhead stationery. FSIS Form 9135-3A can be accessed by authorized FSIS personnel from the FSIS Intranet site or ordered from the Supply Office.
   4. Exports of natural casings utilize FSIS Form 9060-7, or 9060-18. All required information must be typed. 
   5. For unstamped product, the product description on the FSIS Form 9135-3, Certificate for Export of Meat and Poultry Products to Canada must be preceded by the word "Unstamped," for example: "Unstamped chicken wings” and the seal number must be recorded in the remarks section.
   6. Canadian importers and brokers currently enter the import data requirements available on the export certificate into the Canadian Border Services Agency’s (CBSA’s) Integrated Import Declaration (IID) system. The data requirements must be accurate and complete to ensure the import requirements are met to allow entry into Canada. Exporters are encouraged to work closely with their Canadian importers and brokers to prevent any potential disruption to shipments to Canada. NOTE: For imported products from certain non-US countries, the licensed Canadian Importer may need to provide in the Canadian Border Services Agency’s (CBSA’s) Integrated Import Declaration (IID) the CFIA animal health import permit number.
2. Certification Requirements for Individual Products
   1. Including the original Poultry Products Grading Certificate (PY-210) with shipments of poultry carcasses graded for export to Canada will reduce delays at the border. The product description (common name) on the export certificate (FSIS Form 9135-3), as well as the product label must reflect the quality grade. USDA graders have been cross- trained and will provide the following statement on the official Poultry Products Grading Certificate (PY-210) if the product was graded according to Canadian Grade requirements: "Product covered by this certificate meets grade requirements for Canada _____." (The blank will indicate the appropriate Canadian grade.) This statement does not trigger the need for a veterinary signature.
   2. CFIA ceased issuing letters of exemption for imported food containing less than 2% meat product on November 30, 2013.  Existing letters of exemption may be used until October 31, 2020 while the CFIA is allowing a transition period to phase-out exemption letters and attestations. After that time, broths/bouillon, flavors, meat extracts, and meat-based seasonings will need to be accompanied by an export certificate issued by the FSIS or the Food and Drug Administration’s Center for Food Safety and Applied Nutrition.
      1. Broths/bouillon, flavors, meat extracts, and meat-based seasonings produced under FDA jurisdiction will receive certification by FDA.
      2. Broths/bouillon, flavors, meat extracts, and meat-based seasonings produced under voluntary FSIS inspection will utilize FSIS Form 9135-3, Certificate for Export of Meat and Poultry Products
   3. For all meat, meat products, tallow, blood products, and natural casings derived from animals of the sub-family Bovinae (cattle, buffalo, bison), including veal, the following statement should be provided in the Remarks section of FSIS Form 9135-3, 9060-7, 9060-18, or on an FSIS letterhead certificate. This statement triggers the need for a veterinary signature.
      1. "This is to certify that the meat products slaughtered in the United States covered by this certificate:
         • were derived from animals which were not subjected to a stunning process in which a device is used to inject compressed air or gas into the animal's cranial cavity, or to a pithing process involving laceration, after stunning of the animal, of the animal's central nervous tissue by means of an elongated rod-shaped instrument that is introduced into the animal's cranial cavity and which were subject to ante-mortem and post-mortem inspections and were not suspect or confirmed BSE cases and,
         • do not contain the following risk material: skull, brain, trigeminal ganglia, eyes, spinal cord, dorsal root ganglia, vertebral column, excluding the vertebrae of the tail, the transverse processes of the thoracic and lumbar vertebrae, and the wings of the sacrum, from bovine animals aged 30 months and older, and tonsils from bovine animals of all ages, and the distal ileum of the small intestine from bovine animals of all ages, from the ileo-cecal junction and a minimum of 200 cm (80 inches) of the attached and uncoiled small intestine proximal to the ileo-cecal junction; the removal of the distal ileum was done under an FSIS verified program, and
         • do not contain mechanically separated meat from the skull and vertebral column from bovine animals aged 30 months or older."
         • If the product is an edible blood, edible blood fractions (e.g., plasma, clotting factors, cells) or an edible meat products containing blood and/or blood fractions (e.g., sausages, blood pudding), the blood was collected from bovine animals using a closed blood collection method.
           
           AND/OR
         • "Beef products covered by this certificate were legally imported from Canada, or from an establishment and country approved for direct export to Canada"
           
           Note: Bison and buffalo products must be produced under an approved AMS, EV program in order to be eligible for export to Canada.
   4. Beef jerky produced in Brazil and/or Argentina and packaged and labeled in the United States must have the following certification statement in the Remarks section of FSIS Form 9135-3 or on an FSIS Letterhead Certificate. This statement triggers the need for a veterinary signature:
      
      "Beef jerky covered by this certificate was imported from Brazil or Argentina (delete as appropriate), under Official Meat Inspection Certificate Number _______(a copy is attached) and complies with the conditions specified in the CFIA Animal Health Import Permit Number __________."
      
      Note: The U.S. exporter must provide a copy of the official certificate issued by Brazil or Argentina and a copy of the CFIA animal health import permit.
   5. For meat, meat products, and natural casings derived from sheep and goats, the below statement that is applicable should be provided in the Remarks section of FSIS Form 9135-3, 9060-7, 9060-18 or on an FSIS letterhead certificate. This statement triggers the need for a veterinary signature.
      
      “The meat product covered by this certificate was derived from/contains meat product from animals that were under 12 months of age when slaughtered.
      
      AND/OR
      
      "Sheep or goat products covered by this certificate were legally imported from Canada, or from an establishment and country approved for direct export to Canada"
      
      Note: All ovine and caprine animals slaughtered in the U.S. must be sourced from slaughter and processing establishments that participate in the AMS EV program for Canada. The list of AMS approved U.S. establishments can be found at AMS' Web site. All legally imported meat, meat products and natural casings derived from sheep and goats must be sourced from a foreign establishment that is listed as eligible on the CFIA Foreign Establishments Eligible to Export to Canada list and these imported products must be processed in and exported from eligible FSIS establishments on the CFIA Foreign Establishments Eligible to Export to Canada list in order to be eligible for export to Canada.
   6. For edible blood, edible blood fractions (e.g., plasma, clotting factors, cells),  and edible meat products containing blood and/or blood fractions (e.g., sausages, blood pudding) derived from pork slaughtered in the United States, the following statement must be provided in the Remarks section of FSIS Form 9135-3 or on an FSIS letterhead certificate:
      
      The blood was collected from porcine animals using a closed blood collection method.
      
      Note: This statement does not trigger the need for a veterinary signature.
   7. Natural Casings
      1. Casings not eligible for the mark of inspection must be sealed with an official USDA seal applied to the transport vehicle or to individual barrels. The seal number(s) must be recorded on the FSIS letterhead certificate. Tamper evident tape stamped with the USDA export stamp bearing the export certificate number is an acceptable alternative to an official USDA seal. The tape must be applied in a manner that prevents the product container from being opened without tearing the tape. Containers with broken or loose tape will be refused entry.
      2. At the time of signature, casings certificates and any accompanying letterhead certificates must be stamped with the FSIS rubber export stamp indicating the certificate number or replacement certificate number if a replacement certificate is issued.
   8. For poultry and poultry products, the following certification statement must be added in the Remarks section of FSIS Form 9135-3 or on an FSIS Letterhead Certificate. This statement triggers the need for a veterinary signature

"I, the undersigned, salaried veterinarian of the United States Department of Agriculture (USDA) , 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) are exported from the United States, and did not originate in a current CFIA recognized quarantine control zone established due to the detection of highly pathogenic avian influenza (HPAI) or virulent Newcastle disease (vND), as these diseases are defined by the World Organization for Animal Health (OIE)."

OR

The meat products of poultry has been processed in a manner sufficient to inactivate highly pathogenic avian influenza and virulent Newcastle disease viruses in accordance with the recommendations of the OIE Terrestrial Animal Health Code.” 

2. 9. Additional statements required for all poultry - The slaughter procedures employed must be certified using one of the following statements. These statements do not trigger the need for a veterinary signature.
      1. Birds slaughtered with prior stunning (standard industry practice) the following statements must be typed in the "Remarks" section of FSIS Form 9135-3 or provided on FSIS letterhead certificate for all poultry shipments to Canada:
         
         "The birds the meat of which is covered by the present certificate were subject to humane slaughter and were stunned before slaughter."
      2. Birds slaughtered under religious ritual slaughter practices (Halal or Kosher) which does not employ stunning - Type the following statement in the "Remarks" section of FSIS Form 9135-3 or provide on FSIS letterhead:
         
         "The poultry products covered by this certificate are derived from birds that received (Kosher, Halal) slaughter as based upon documentation provided by religious authorities or by (Kosher, Halal) label declaration".
         
         Note: delete the word Kosher or Halal in the ritual slaughter statement as applicable.
   10. Modified Procedure to Export Products Under Intensified Reinspection. This statement does not trigger the need for a veterinary signature.
       
       U.S. companies have the option of providing the original laboratory result report showing negative or enumerated results along with the FSIS Certificate for Export of Meat and Poultry Products (FSIS Form 9135-3). Alternatively, the results may be typed in the remarks section of the FSIS export certificate i.e., "Products tested for __________ with the following results: __________ (negative, not detected, X ppm, etc.)".
3. Poultry exported to Canada for further processing and subsequently exported to Japan - Upon the request of the exporter, the following information must be provided either in the "Remarks" section of FSIS Form 9135-3 or on an FSIS Letterhead Certificate (which is signed by the same FSIS veterinarian signing the export certificate). This statement triggers the need for a veterinary signature.
   
   Statements for all poultry products intended for re-export to Japan:
   1. There have been no outbreaks of highly pathogenic notifiable avian influenza (HPNAI) in the United States for at least 90 days before shipment of the exported poultry meat; or when the United States has an outbreak of HPNAI there have been no outbreaks of HPNAI in the State where birds for export meat were produced for at least 90 days before shipment of the exported poultry meat. Further, in the area where birds for export meat were produced (such an area being within a minimum radius of 50 kilometers from the production farm), Newcastle disease, fowl cholera and other serious infectious fowl diseases (other than LPAI) as recognized by the government of the United States have not occurred for at least 90 days before shipment of the exported poultry meat.
   2. .The live poultry used for the production of the exported poultry meat did not originate from nor pass through any LPAI-banned area before being carried into poultry processing plants. An LPAI-banned area is any zone within 10 km of any premises where an infection of NAI a virus that is not HPNAI as defined in the OIE Terrestrial Animal Health code (OIE Code) has been confirmed and restricted from export by Japanese Animal Health Authorities.
   3. Products are stored in clean and sanitary wrapping and containers are handled in a way to prevent being exposed to any pathogens or any animal infectious diseases prior to shipment.
   4. The laws and regulations of the United States have been deemed to be equivalent to the inspection laws of Japan.
      
      Poultry is restricted for export to Japan from certain zones for specific periods. For more information see the Japan requirements.
4. Poultry and poultry products exported to Canada for further processing and subsequently exported to Mexico - Upon the request of the exporter, provided that the slaughter and/or processing facility is listed on the FSIS Eligible Plants List for Mexico and the product itself is eligible for export to Mexico, the following information must be provided either in the "Remarks" section of FSIS Form 9135-3 or on an FSIS Letterhead Certificate. This statement does not trigger the need for a veterinary signature:
   
   "The product originated from slaughter and/or processing establishments in the United States of America approved by the Mexican Ministry of Agriculture, Livestock, Rural Development, Fish and Food (SAGARPA). The facilities where product originates are listed on the FSIS Eligible Plant List for Mexico."
5. Pharmaceutical and Inedible Product for Animal Food Requirements
   1. Export certification of inedible products, other than technical animal fat (9 CFR 351) and certified pet food (9 CFR 355), is no longer provided by FSIS. Exporters should contact APHIS field offices to obtain information about certification of inedible products. A list of APHIS offices is available at APHIS' Web site.
6. Import for Re-export
   1. The following statement must appear in the "remarks" section of FSIS Form 9135-3 or on the label of the product if the company is importing the product into Canada for Processing and re-export to the US. This statement does not trigger the need for a veterinary signature
      
      “imported for export” or “importé pour l’exportation”
7. Meat exported to Canada for further processing and subsequently exported to Japan - Upon the request of the exporter, the following information must be provided either in the "Remarks" section of FSIS Form 9135-3 or on an FSIS Letterhead Certificate (which is signed by the same FSIS veterinarian signing the export certificate):

a.                   Statements for products intended for re-export to Japan:

"The meat and/or meat products described herein were processed under sanitary conditions in accordance with laws and regulations of the United States. The laws and regulations of the United States have been deemed to be equivalent to the inspection laws of Japan."

For pork only, also include the following statement:

"The USA is free of hog cholera; vaccination against hog cholera is prohibited; and importation of pigs vaccinated against hog cholera is prohibited."

b.  Name, address, and establishment number of the slaughter (If product is quarter, half, or whole carcass) or processing plant (if packaged product).

c.    "Date (Month/Year) of slaughter and inspection", if product is quarter, half, or whole carcass or "Date (Month/Year) of Manufacture" if cuts or processed products, i.e., Pack Date.

Note: Listing of dates in the "Remarks" section of FSIS Form 9135-3 must be identified as shown above to be consistent with the term used on FSIS Form 9290-1.

8. Pork meat exported to Canada for further processing and subsequently exported to Mexico - Upon the request of the exporter, provided that the slaughter and/or processing facility is listed on the FSIS Eligible Plant List for Mexico and the product itself is eligible for export to Mexico, the following information must be provided either in the "Remarks" section of FSIS Form 9135-3 or on an FSIS Letterhead Certificate. This statement does not trigger the need for a veterinary signature.
   
   "The product originated from slaughter and/or processing establishments in the United States of America approved by the Mexican Ministry of Agriculture, Livestock, Rural Development, Fish and Food (SAGARPA). The facilities where product originates are listed on the FSIS Eligible Plant List for Mexico."
   
   "The USA is free of Hog Cholera."
9. Meat and meat products (except pork and pork products) exported to Canada for further processing and subsequently exported to Mexico - Upon the request of the exporter, provided that the slaughter and/or processing facility is listed on the FSIS Eligible Plants List for Mexico and the product itself is eligible for export to Mexico, the following information must be provided either in the "Remarks" section of FSIS Form 9135-3 or on an FSIS Letterhead Certificate. This statement does not trigger the need for a veterinary signature:
   
   "The product originated from slaughter and/or processing establishments in the United States of America approved by the Mexican Ministry of Agriculture, Livestock, Rural Development, Fish and Food (SAGARPA). The facilities where product originates are listed on the FSIS Eligible Plant List for Mexico."
10. Meat, meat products, poultry and poultry products of U.S. origin for just in time direct delivery to cruise or military ships anchored in designated Canadian ports must be shipped in bond and have the following certification statement in the Remarks Section of FSIS Form 9135-3 or on an FSIS Letterhead Certificate. This statement does not trigger the need for a veterinary signature:
    
    "The Canadian requirements for meat or poultry products composition and labeling have been waived. The meat or poultry products covered by this certificate are intended for direct and just in time delivery to cruise or military ships anchored in designated facilities in Canadian ports."
11. The following statement must appear in the "remarks" section of FSIS Form 9135-3 if the company has been granted a waiver to Canadian labeling requirements. This statement does not trigger the need for a veterinary signature:
    
    "The Canadian requirements for poultry product composition and labeling have been waived for the product listed above because it will be processed in Canada and exported to the U.S. or other countries."

1. Combo Bins
   1. Only fresh meat cuts are permitted entry in combo bins. The use of combo bins for export of frozen meat cuts is prohibited. (Frozen cuts are permitted entry only in closed shipping containers bearing all mandatory labeling requirements.)
   2. Combo bins must be consigned directly to Canadian registered establishments.
   3. Combo bins must bear all mandatory labeling information for shipping containers (see labeling requirements).
2. Where the individual stamping of the retail containers would not be practical (for example, small retail containers not containerized in larger containers, or products in tray packs), the alternative packaging procedure may be used. The alternative procedure allows the pallet to be considered as the shipping container. Details can be found on the CFIA website.
3. Handling Inedible Product. Canada requires that:
   1. The chilling, packing, and marking of inedible meat products for animal food must be carried out in rooms or areas where meat product for human consumption is not handled.
   2. A meat product that is not approved for human food but is passed for animal food must be directed to and processed in a designated room of the inedible products area.
   3. Inedible meat products identified for animal food must be denatured prior to their export to Canada.

1. Return of USDA-Accepted Canadian Export Product: Follow the instructions on CFIA webpage
2. Return of U.S. Product Rejected in Canada - Information about the procedures to return export products to the United States is available on the Export Products Returned to the United States page of the FSIS Web site.
3. Personal consumption. Meat and poultry products, weighing 44lb (20 kg) or less intended for personal consumption of the traveler is permitted entry without export documentation..
4. Sample/Research Product.
   1. Meat product, weighing up to 220 lb. (100 kg), intended for sample or research use and not for sale is permitted entry without an export certificate provided that:
      1. A packing slip or letter is enclosed bearing the establishment, name, and address of the plant, product name and weight, and the statement: "Not for Sale."
      2. The outer carton is marked: “Sample - Not For Sale." and bears the FSIS mark of inspection.
      3. The Canadian importer has provided declaration for entry of the sample.
      4. For poultry: zoosanitary certificate (letterhead certificate) with the same vND and HPAI statements as for a commercial shipment should be included Note: certificates could be signed by APHIS or FSIS veterinarian if they bear the mark of inspection
      5. For beef: zoosanitary certificate (letterhead certificate) with the same BSE statements as for a commercial shipment should be included Note: certificates could be signed by APHIS or FSIS veterinarian if they bear the mark of inspection
   2. For additional assistance sending sample/research product into Canada, contact the appropriate regional office.

Exporters must make sure that their establishments and their meat or poultry suppliers are listed in the current FSIS Meat and Poultry Inspection Directory and on the CFIA Foreign Establishments Eligible to Export to Canada to prevent any delays in getting their certificates approved. Contact FSIS at (202) 720-0082 or (855) 444-9904, for assistance.

Meat and poultry and meat and poultry products produced at the following establishments are not eligible for export to Canada until further notice. In addition, meat and poultry products produced at other establishments from material originating from these establishments are also not eligible for export to Canada.

Est. P6817/M5 Zwanenberg Food Group (USA), Inc., 3640 Muddy Creek Road, Cincinnati, OH 45238. Effective February 1, 2021, export certification may be issued for product produced at this establishment. *

Est. P17453, Tip Top Poultry, Inc., 479 Nathan Dean Parkway, Rockmart, GA 30153. Products produced between January 21, 2019, and December 13, 2019, are not eligible to export unless they received a heat treatment lethal to Listeria monocytogenes (minimum of 165F or 74c throughout) at another federally inspected establishment.  Products produced before January 21, 2019, or after December 13, 2019, are eligible to export.

Est M86R Cargill Meat Solutions, 1505 East Burlington Avenue, Fort Morgan, CO 80701. Products produced between August 28, 2019 and October 18, 2019 are not eligible to export.  Products produced before August 28, 2019 or after October 18, 2019 are eligible to export.

Est M969 Swift Beef Company, 800 N. 8th Avenue, Greeley, CO 80631. Products produced between August 28, 2019 and October 18, 2019 are not eligible to export.  Products produced before August 28, 2019 or after October 18, 2019 are eligible to export.

Est M108, P51 Riverbend Foods LLC, 2080 River Avenue, Pittsburgh, PA 15212 Effective February 25, 2019 export certification should not be issued for product produced at this establishment.

Est 2041/P-657, H.J. Heinz Co., Muscatine, IA. Effective December 24, 2012 export certification should not be issued for product produced at this establishment.