Please be advised that export requirements under section 11.7.3, Annex W – United States of the Chapter 11 of the Meat Hygiene Manual of Procedures (MHMP), have been updated with the following information:

Est. 595: add code 03H (heat treated but not fully cooked - not shelf stable) for beef, chicken, duck, pork and veal.
Est. 660: add code 03B (raw product - not intact) for beef, lamb and turkey; add code 03G (fully cooked - not shelf stable) for turkey.
Est. 765: add code 03B (raw product - not intact) and 03C (raw product intact) for beef, chicken, pork and turkey.
Est. 784: added (2016-06-29); add code 03C (raw product intact) for beef and pork.

http://www.inspection.gc.ca/eng/1372274116502/1372274181614#a2