Part 1 – CFIA-AIRS Updates December 12, 2024

December 12, 2024

(Le français suit l’anglais)

CFIA-AIRS Updates December 12, 2024

A) Chapter 02

Chapter 02 was published to modify import conditions of the following HS codes with the end uses “Human consumption”, “In transit through Canada” and “Other end uses” originating from New Zealand:

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.

Mises à jour ACIA-SARI le 12 décembre 2024

A) Chapitre 02

Le chapitre 02 a été publié pour modifier les conditions d’importation des codes SH suivants avec les usages finaux « Autres usages », « Consommation humaine » et « En transit à travers le Canada » en provenance de la Nouvelle-Zélande :

02.07 – Viandes et abats comestibles, frais, réfrigérés ou congelés, des volailles du no 01.05
02.08.90.5242 – Émeu
02.08.90.5243 – Autruche
02.08.90.5244 – Perdrix
02.08.90.5245 – Faisan
02.08.90.5246 – Pigeon, colombe et autres oiseaux de chasse non énumérés
02.08.90.5247 – Lagopède
02.08.90.5248 – Caille
02.08.90.5249 – Nandou
02.08.90.5250 – Pigeonneau
02.08.90.5251 – Autre volaille
02.09.90.5261 – Gras de volaille
02.09.90.5262 – Gras de poulet
02.09.90.5263 – Gras de poulet adulte
02.09.90.5264 – Gras de vieux coq
02.09.90.5265 – Gras de canard
02.09.90.5266 – Gras d’oie
02.09.90.5267 – Gras de dinde
02.10.99.5297 – Dinde et volaille de l’espèce Gallus domesticus
02.10.99.5500 – Poulet – Desséché, déshydraté
02.10.99.5501 – Poulet adulte – Desséché, déshydraté
02.10.99.5502 – Vieux coq – Desséché, déshydraté
02.10.99.5503 – Dinde – Desséché, déshydraté

Topic(s)

System Updates/Outages & Delays at the Border

What Our Community Says

“Thanks again for all your help. Without your organization, we would never get these types of issues resolved.”

– Colleen, a long standing member

“Your [CARM webinar] content is outstanding and fun. Bravo.”

– Gillian, a CSCB member

“The new website is more user-friendly and very informative! Thank you for providing this tool to us members.”

– Shellane, an employee of a member firm

“I have used the TwoGreySuits website for the past several years and have found it to be very helpful. There is significant HR information there... Thank-you to CSCB for providing this valuable service year after year for the members.”

– Kim, a long standing member

“All [were] excellent sessions and pertinent to today's environment.”

– 2024 CSCB National Conference Attendee

“Thank you for the information!... CSCB is a great organization!”

– Margaret, an importer and a CSCB Preferred Business Client

“...I want to thank the CSCB for all the support and knowledge over the years. Working in this field has been very inspiring to me and has kept me in the business for 35 years.”

– Debbie, a long-standing member

“...thank you and the rest of the CSCB team for being so knowledgeable and timely, as always.”

– Joe, a long standing member

“I just wanted to reach out to you and your staff with appreciation for what you do. Thanks for the support and representation offered by the CSCB to my business for over 20 years... Thanks for not making me feel like a little guy without a voice...”

– Bob, a long standing member

“Thank you so much for your prompt reply... Your consistent willingness to help is truly appreciated.”

– Emma, a long standing member