A) Chapter 02 was published to:
i) change the release recommendation from “Refuse Entry” to “Refer to CFIA-NISC” for the following HS codes with the end uses “Human Consumption”, “In Transit through Canada” and “Other end uses” and with the miscellaneous codes “ Fully marked” and “Unstamped” originating from Lithuania.
02.01.10.5001 - Beef
02.01.10.5002 - Veal
02.01.10.5003 - Buffalo
02.01.10.5004 - Musk Ox
02.01.10.5005 - Other bovine
02.01.20.5007 - Beef
02.01.20.5008 - Veal
02.01.20.5009 - Buffalo
02.01.20.5010 - Musk ox
02.01.20.5011 - Other bovine
02.01.30.5013 - Beef - fresh or chilled
02.01.30.5014 - Veal - fresh or chilled
02.01.30.5015 - Buffalo - fresh or chilled
02.01.30.5016 - Musk ox - fresh or chilled
02.01.30.5017 - Other bovine - fresh or chilled
02.02.10.5026 - Beef
02.02.10.5027 - Veal
02.02.10.5028 - Buffalo
02.02.10.5029 - Musk ox
02.02.10.5030 - Other bovine
02.02.20.5032 - Beef
02.02.20.5033 - Veal
02.02.20.5034 - Buffalo
02.02.20.5035 - Musk ox
02.02.20.5036 - Other bovine
02.02.30.5038 - Beef - frozen
02.02.30.5039 - Veal - frozen
02.02.30.5040 - Buffalo - frozen
02.02.30.5041 - Musk ox - frozen
02.02.30.5042 - Other bovine - frozen
02.03.11.5050 - Pork, fresh or chilled
02.03.11.5051 - Wild boar, fresh or chilled
02.03.12.5054 - Pork, fresh or chilled - bone in
02.03.12.5055 - Wild boar, fresh or chilled - bone in
02.03.19.5058 - Pork, fresh or chilled - boneless
02.03.19.5059 - Wild boar, fresh or chilled - boneless
02.03.19.5060 - Other pork cuts, fresh or chilled - bone in
02.03.21.5062 - Pork, frozen
02.03.21.2063 - Pork, frozen
02.03.22.5066 - Pork, frozen - bone in
02.03.22.5067 - Wild boar, frozen - bone in
02.03.29.5069 - Other pork cuts, frozen - bone in
02.03.29.5070 - Other pork cuts, including hams and shoulders - boneless
02.03.29.5071 - Wild boar, frozen - boneless
02.06.10.5139 - Beef
02.06.10.5140 - Veal
02.06.10.5141 - Other bovine
02.06.10.5142 - Bison/Buffalo
02.06.21.5143 - Beef
02.06.21.5144 - Other bovine
02.06.22.5146 - Beef
02.06.22.5147 - Veal
02.06.22.5148 - Other bovine
02.06.29.5150 - Beef, frozen
02.06.29.5151 - Veal, frozen
02.06.29.5152 - Other bovine, frozen
02.06.29.5153 - Bison/Buffalo
02.06.30.5154 - Pork, fresh or chilled
02.06.30.5167 - Other swine, fresh or chilled
02.06.41.5166 - Pork, livers, frozen
02.06.41.5170 - Other swine, livers, frozen
02.06.49.5161 - Pork, frozen
02.06.49.5168 - Other swine, frozen
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
02.09.10.5260 - Pork fat
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
ii) change the release recommendation from “Refuse Entry” to “Refer to CFIA-NISC” for the following HS codes with the end uses “Human Consumption”, “In Transit through Canada” and “Other end uses” and with the miscellaneous codes “ Fully marked” and “Unstamped” originating from Czech Republic.
02.03.11.5050 - Pork, fresh or chilled
02.03.11.5051 - Wild boar, fresh or chilled
02.03.12.5054 - Pork, fresh or chilled - bone in
02.03.12.5055 - Wild boar, fresh or chilled - bone in
02.03.19.5058 - Pork, fresh or chilled - boneless
02.03.19.5059 - Wild boar, fresh or chilled - boneless
02.03.19.5060 - Other pork cuts, fresh or chilled - bone in
02.03.21.5062 - Pork, frozen
02.03.21.2063 - Pork, frozen
02.03.22.5066 - Pork, frozen - bone in
02.03.22.5067 - Wild boar, frozen - bone in
02.03.29.5069 - Other pork cuts, frozen - bone in
02.03.29.5070 - Other pork cuts, including hams and shoulders - boneless
02.03.29.5071 - Wild boar, frozen - boneless
02.06.30.5154 - Pork, fresh or chilled
02.06.30.5167 - Other swine, fresh or chilled
02.06.41.5166 - Pork, livers, frozen
02.06.41.5170 - Other swine, livers, frozen
02.06.49.5161 - Pork, frozen
02.06.49.5168 - Other swine, frozen
02.09.10.5260 - Pork fat
This created a requirement version change for various HS codes under:
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
Please verify your version numbers before submitting through EDI.
If you have any questions, please contact your National Import Service Centre.