Chapter 02
Chapter 02 was published to:
i) add a registration type and modify the import conditions to the following HS codes with the end uses “Human consumption”, “In transit through Canada” and “Other end uses” originating from Croatia, Czech Republic, Estonia, Hungary, Italy, Poland, Romania, Slovakia and Sweden:
02.10.19.5285.01 – Cured ribs
02.10.19.5285.02 – Bacon
02.10.19.5285.03 – Prosciutto
02.10.19.5285.04 – Capicollo/Porcetta
02.10.19.5285.99 – Other
ii) add a registration type and modify the import conditions to the following HS codes with the end use “Human consumption” originating from Germany and Greece:
02.03.11 – Fresh or chilled: carcasses and half-carcasses
02.03.12.5054.01 – Quarters – bone in
02.03.12.5055.01 – 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
02.03.19.5059.04 – Trimmings – boneless
02.03.19.5059.05 – Ground/minced – regular
02.03.19.5059.06 – Ground/minced – medium
02.03.19.5059.07 – Ground/minced – lean
02.03.19.5059.08 – Ground/minced – extra lean
02.03.21 – Frozen: carcasses and half-carcasses
02.03.22.5067.01 – Quarters – bone in
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
02.03.29.5071.04 – Trimmings – boneless
02.03.29.5071.05 – Ground/minced – regular
02.03.29.5071.06 – Ground/minced – medium
02.03.29.5071.07 – Ground/minced – lean
02.03.29.5071.08 – Ground/minced – extra lean
02.06.30 – Of swine, fresh or chilled
02.06.41 – Of swine, frozen: livers
02.06.49 – Of swine, frozen
02.09.10 – Of pigs
02.10.11.5276.98 – Other, unprocessed
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
02.10.19.5285 – Pork – ready-to-eat
iii) add a registration type and modify the import conditions to the following HS codes with the end uses “Other end uses” and “In transit through Canada” originating from Germany and Greece:
02.03 – Meat of swine, fresh, chilled or frozen
02.06.30 – Of swine, fresh or chilled
02.06.41 – Of swine, frozen: livers
02.06.49 – Of swine, frozen
02.09.10 – Of pigs
02.10.11 – Meat of swine: hams, shoulders and cuts thereof, with bone in
02.10.12 – Meat of swine: bellies (streaky) and cuts thereof
02.10.19 – Meat of swine: other
iv) add a registration type and modify the import conditions to the following HS code with the end uses “Human consumption”, “In transit through Canada” and “Other end uses” originating from Czech Republic, Estonia, Hungary, Italy, Romania and Slovakia:
02.10.11.5277 – Pork, ready-to-eat
If you have any questions, please contact your National Import Service Centre.