Chapter 02
Chapter 02 was published to:
i) modify the import conditions and remove a registration type from the following HS codes with the end uses “Human consumption” and “Other end uses” originating from Poland:
02.07 – Meat and edible offal, of the poultry of heading No. 01.05, fresh, chilled or frozen.
02.08.90.5242 – Emu.
02.08.90.5243 – Ostrich.
02.08.90.5244 – Partridge.
02.08.90.5245 – Pheasant.
02.08.90.5246 – Pigeon, doves and other game bird species not specified.
02.08.90.5247 – Ptarmigan.
02.08.90.5248 – Quail.
02.08.90.5249 – Rhea.
02.08.90.5250 – Squab.
02.08.90.5251 – Other fowl.
02.09.90.5261 – Poultry fat.
02.09.90.5262 – Chicken fat.
02.09.90.5263 – Mature chicken fat.
02.09.90.5264 – Old rooster fat.
02.09.90.5265 – Duck fat.
02.09.90.5266 – Goose fat.
02.09.90.5267 – Turkey fat.
02.10.99.5297 – Turkey and poultry of the species Gallus Domesticus.
02.10.99.5500 – Chicken – Freeze dried, dehydrated
02.10.99.5501 – Mature chicken – Freeze dried, dehydrated
02.10.99.5502 – Old rooster – Freeze dried, dehydrated
02.10.99.5503 – Turkey – Freeze dried, dehydrated
ii) add a release recommendation to the following HS codes with the end use “Human consumption” and the miscellaneous code “Fully marked” originating from Sweden:
02.03.12.5054.01 – Quarters – bone in.
02.03.19.5058.07 – Mechanically separated.
02.03.19.5058.08 – Ground/minced – regular.
02.03.19.5058.09 – Ground/minced – medium.
02.03.19.5058.10 – Ground/minced – lean.
02.03.19.5058.11 – Ground/minced – extra lean.
02.03.19.5058.14 – Trimmings – boneless.
02.03.19.5058.15 – Raw, seasoned – boneless.
02.03.19.5058.16 – Finely textured – boneless.
02.03.29.5069.01 – Quarters – bone in.
02.03.29.5070.08 – Mechanically separated.
02.03.29.5070.09 – Ground/minced – regular.
02.03.29.5070.10 – Ground/minced – medium.
02.03.29.5070.11 – Ground/minced – lean.
02.03.29.5070.12 – Ground/minced – extra lean.
02.03.29.5070.13 – Trimmings – boneless.
02.03.29.5070.16 – Raw, seasoned – boneless.
02.03.29.5070.17 – Finely textured – boneless.
02.06.30.5154.01 – Hearts.
02.06.30.5154.02 – Boneless head meat.
02.06.30.5154.03 – Miscellaneous tail/feet.
02.06.30.5154.04 – Tongues.
02.06.30.5154.05 – Kidneys.
02.06.30.5154.06 – Livers.
02.06.30.5154.07 – Miscellaneous offal.
02.06.30.5154.08 – Pork skins, rinds.
02.06.30.5154.09 – Pork bones.
02.06.30.5154.10 – Pork ears.
02.06.30.5154.98 – Other, unprocessed.
02.06.30.5154.99 – Other, other.
02.06.30.5167.01 – Other swine, fresh or chilled.
02.06.41.5166 – Pork, livers, frozen.
02.06.41.5170 – Other swine, livers, frozen.
02.06.49.5161.01 – Hearts.
02.06.49.5161.02 – Boneless head meat.
02.06.49.5161.03 – Miscellaneous tail/feet.
02.06.49.5161.04 – Tongues.
02.06.49.5161.05 – Kidneys.
02.06.49.5161.06 – Livers.
02.06.49.5161.07 – Miscellaneous offal.
02.06.49.5161.08 – Pork bones.
02.06.49.5161.09 – Pork skins/rinds.
02.06.49.5161.10 – Pork ears.
02.06.49.5161.98 – Other, unprocessed.
02.06.49.5161.99 – Other, other.
02.06.49.5168.01 – Other swine, frozen.
02.09.10.5260.01 – Bacon fat.
02.09.10.5260.02 – Fat – raw, fresh.
02.09.10.5260.03 – Back fat – salted.
02.10.11.5276.98 – Other, unprocessed.
02.10.11.5276.99 – Other, other.
02.10.11.5277.01 – Cured ham.
02.10.11.5277.99 – Other.
02.10.12.5280.98 – Other, processed.
02.10.12.5280.99 – Other, other.
02.10.19.5283.98 – Other, unprocessed.
02.10.19.5283.99 – Other.
If you have any questions, please contact your National Import Service Centre.