Meat Inspection Regulations, 1990

Version of section 123 from 2006-03-22 to 2012-12-13:

 A meat product may be imported into Canada if

  • (a) the compositional standards and labelling requirements for the meat product are the standards and labelling requirements to which the meat product would have to conform if it were produced in a registered establishment in Canada;

  • (b) a code has not been used to replace the processing establishment number on a hermetically sealed container in which a meat product is packaged;

  • (c) in the case of a meat product identified as edible, instead of being marked or stamped with the meat inspection legend, the meat product has been marked with the official inspection mark of the government of the country of origin, prescribed by the national legislation of that country, to indicate that the meat product has been prepared in an establishment operating in accordance with the national meat inspection legislation of that country;

  • (d) the words “Product of” and “Produit de”, followed by the name of the country of origin, are marked in a conspicuous manner in close proximity to the common name of the meat product on the label used in connection with the meat product;

  • (e) in the case of a meat product identified for use as animal food, the label bears the words “Plant Number” or “Numéro d'usine” followed by the number of the foreign establishment in which the meat product was prepared; and

  • (f) the meat product was manufactured in an establishment that was operating under a Hazard Analysis Critical Control Point (HACCP) principles based system determined by the President to be equivalent to the Food Safety Enhancement Program (FSEP) established by the Agency.

  • SOR/93-160, s. 11;
  • SOR/2001-167, s. 25;
  • SOR/2003-6, s. 96;
  • SOR/2004-280, s. 23.
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