Chapter 02 was published to:
i) modify the import conditions and remove a registration type for the following HS codes with the release recommendation “Refer to CFIA-NISC” and the end uses “In transit through Canada” and “Other end uses” originating from all countries except the United States.
02.01 – Meat of bovine animals, fresh or chilled
02.02 – Meat of bovine animals, frozen
02.03 – Meat of swine, fresh, chilled or frozen
02.04 – Meat of sheep or goats, fresh, chilled or frozen
02.05 – Meat of horses, asses, mules or hinnies, fresh, chilled or frozen
02.06 – Edible offal of bovine animals, swine, sheep, goats, horses, asses, mules or hinnies, fresh, chilled or frozen
02.07 – Meat and edible offal, of the poultry of heading No. 01.05, fresh, chilled or frozen
02.08 – Other meat and edible meat offal, fresh, chilled or frozen
02.09 – Pig fat, free of lean meat, and poultry fat, not rendered or otherwise extracted, fresh, chilled, frozen, salted, in brine, dried or smoked
02.10 – Meat and edible meat offal, salted, in brine, dried or smoked; edible flours and meals of meat or meat offal
ii) change the release recommendation from “Refer to CFIA-NISC” to “Refuse entry” for the following HS codes with the end uses “Human consumption”, “In transit through Canada” and “Other end uses” originating from China.
02.01.10 – Carcasses and half-carcasses
02.01.20 – Other cuts with bone in
02.01.30 – Boneless
02.02.10 – Carcasses and half-carcasses
02.02.20 – Other cuts with bone in
02.02.30 – Boneless
02.03.11.5051 – Wild boar, fresh or chilled
02.03.12.5055 – Wild boar, fresh or chilled – bone in
02.03.19.5059 – Wild boar, fresh or chilled – boneless
02.03.21.5063 – Wild boar, frozen
02.03.22.5067 – Wild boar, frozen – bone in
02.03.29.5071 – Wild boar, frozen – boneless
02.04.10 – Carcasses and half-carcasses of lamb, fresh or chilled
02.04.21 – Other meat of sheep, fresh or chilled: carcasses and half-carcasses
02.04.22 – Other meat of sheep, fresh or chilled: other cuts with bone in
02.04.23 – Other meat of sheep, fresh or chilled: boneless
02.04.30 – Carcasses and half-carcasses of lamb, frozen
02.04.41 – Other meat of sheep, frozen: carcasses and half-carcasses
02.04.42 – Other meat of sheep, frozen: other cuts with bone in
02.04.43 – Other meat of sheep, frozen: boneless
02.04.50 – Meat of goats
02.05.00 – Meat of horses, asses, mules or hinnies, fresh, chilled or frozen
02.06.10 – Of bovine animals, fresh or chilled
02.06.21 – Of bovine animals, frozen: tongues
02.06.22 – Of bovine animals, frozen: livers
02.06.29.5150 – Beef, frozen
02.06.29.5151.05 – Veal bones
02.06.29.5151.98 – Other, unprocessed
02.06.29.5152 – Other bovine, frozen
02.06.29.5153 – Bison/Buffalo
02.06.30.5154.01 – Hearts
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
02.06.30.5154.99 – Other, other
02.06.30.5167 – Other swine, fresh or chilled
02.06.41 – Of swine, frozen: livers
02.06.49.5161.01 – Hearts
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
02.06.49.5161.99 – Other, other
02.06.49.5168 – Other swine, frozen
02.06.80 – Other, fresh or chilled
02.06.90 – Other, frozen
02.07.13.5195.24 – Offal – giblets
02.07.13.5195.99 – Other, other
02.07.13.5196.11 – Offal – giblets
02.07.13.5196.99 – Other, other
02.07.13.5197.11 – Offal – giblets
02.07.13.5197.99 – Other, other
02.07.14.5199.25 – Offal – giblets
02.07.14.5199.99 – Other, other
02.07.14.5200.11 – Offal – giblets
02.07.14.5200.99 – Other, other
02.07.14.5201.11 – Offal – giblets
02.07.14.5201.99 – Other, other
02.07.26.5207.16 – Offal – giblets
02.07.26.5207.99 – Other, other
02.07.27.5210.17 – Offal – giblets
02.07.27.5210.99 – Other, other
02.08.60.5254 – Lama/Alpaca
02.08.90.5239 – Antelope
02.08.90.5240 – Reindeer
02.08.90.5241 – Venison
02.08.90.5242.07 – Neck
02.08.90.5242.09 – Offal – giblets
02.08.90.5242.99 – Other, other
02.08.90.5243.07 – Neck
02.08.90.5243.10 – Offal – giblets
02.08.90.5243.99 – Other, other
02.08.90.5249.07 – Neck
02.08.90.5249.09 – Offal – giblets
02.08.90.5249.99 – Other, other
02.08.90.5255 – Yak
02.09.10.5260.01 – Bacon fat
02.09.10.5260.02 – Fat – raw, fresh
02.09.10.5260.03 – Back fat – salted
02.09.90 – Other
02.10.11.5276.03 – Hams
02.10.11.5276.05 – Picnic
02.10.11.5276.99 – Other, other
02.10.11.5277 – Pork, ready-to-eat
02.10.11.5278 – Other swine
02.10.12.5280.01 – Bellies
02.10.12.5280.03 – Bacon
02.10.12.5280.98 – Other, processed
02.10.12.5281 – Other swine
02.10.19.5283.04 – Picnic
02.10.19.5283.99 – Other
02.10.19.5284 – Pork, semi prepared
02.10.19.5285 – Pork – ready-to-eat
02.10.19.5286 – Wild boar
02.10.20.5290 – Beef cuts
02.10.20.5291 – Veal
02.10.20.5292 – Buffalo
02.10.20.5293 – Musk ox
02.10.20.5294 – Other bovine
02.10.99.5296 – Ovine animals
02.10.99.5297 – Turkey and poultry of the species Gallus Domesticus
iii) streamline the requirements with the following HS codes and the end use “Scientific use (research)” originating from the United States.
02.07.11.5175 – Capon, eviscerated whole.
02.07.11.5176 – Chicken, eviscerated whole.
02.07.11.5177 – Mature chicken, eviscerated whole.
02.07.11.5178 – Old rooster, eviscerated whole.
02.07.11.5179 – Cornish hen, eviscerated whole.
02.07.11.5180 – Chicken, raw whole prepared.
02.07.11.5181 – Cornish hen, raw whole prepared.
02.07.11.5182 – Other fowl.
02.07.12.5185 – Capon, eviscerated whole.
02.07.12.5186 – Chicken, eviscerated whole.
02.07.12.5187 – Mature chicken, eviscerated whole.
02.07.12.5188 – Old rooster, eviscerated whole.
02.07.12.5189 – Cornish hen, eviscerated whole.
02.07.12.5190 – Chicken, raw whole prepared.
02.07.12.5191 – Cornish hen, raw whole prepared.
02.07.12.5192 – Other fowl.
02.07.13.5195 – Chicken.
02.07.13.5196 – Mature chicken.
02.07.13.5197 – Old rooster.
02.07.13.5198 – Other fowl.
02.07.14.5199 – Chicken.
02.07.14.5200 – Mature chicken.
02.07.14.5201 – Old rooster.
02.07.14.5202 – Other fowl.
02.07.24.5203 – Turkey.
02.07.25.5205 – Turkey.
02.07.26.5207 – Turkey.
02.07.27.5210 – Turkey.
02.07.41.5213 – Duck.
02.07.42.5217 – Duck.
02.07.43.5213 – Duck – fatty livers.
02.07.44.5221 – Duck.
02.07.45.5225 – Duck.
02.07.51.5214 – Goose.
02.07.52.5218 – Goose.
02.07.53.5214 – Goose – fatty livers.
02.07.54.5222 – Goose.
02.07.55.5226 – Goose.
02.07.60.5227 – Guinea fowl.
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.
If you have any questions, please contact your National Import Service Centre.