Chapter 02 was published to :
i) change the release recommendation from “Approved” to “Refer to CFIA-NISC” for the following HS codes with the end uses “Samples for testing” and “Show or exhibition” originating from the United States:
02.08.90.5242.01 – Cuts, portions, bone in raw.
02.08.90.5242.02 – Cuts, portions, bone out raw.
02.08.90.5242.03 – Minced or ground – regular.
02.08.90.5242.04 – Minced or ground – medium.
02.08.90.5242.05 – Minced or ground – lean.
02.08.90.5242.06 – Minced or ground – extra lean.
02.08.90.5242.08 – Tails.
02.08.90.5242.10 – Raw miscellaneous – bones.
02.08.90.5242.11 – Feet.
02.08.90.5242.98 – Other, unprocessed.
02.08.90.5243.01 – Cuts, portions bone in.
02.08.90.5243.02 – Cuts, portions bone out.
02.08.90.5243.03 – Minced or ground – regular.
02.08.90.5243.04 – Minced or ground – medium.
02.08.90.5243.05 – Minced or ground – lean.
02.08.90.5243.06 – Minced or ground – extra lean.
02.08.90.5243.08 – Tails.
02.08.90.5243.11 – Raw miscellaneous – bones.
02.08.90.5243.12 – Feet.
02.08.90.5243.98 – Other, unprocessed.
02.08.90.5244.01 – Carcasses – eviscerated whole raw.
02.08.90.5244.02 – Cuts, portions raw.
02.08.90.5244.99 – Other.
02.08.90.5245.01 – Carcasses – eviscerated whole raw.
02.08.90.5245.02 – Cuts, portions raw.
02.08.90.5245.99 – Other.
02.08.90.5246.01 – Carcasses – eviscerated whole raw.
02.08.90.5246.02 – Cuts, portions raw.
02.08.90.5246.99 – Other.
02.08.90.5247.01 – Carcasses – eviscerated whole raw.
02.08.90.5247.02 – Cuts, portions raw.
02.08.90.5247.99 – Other.
02.08.90.5248.01 – Carcasses – eviscerated whole raw.
02.08.90.5248.02 – Cuts, portions raw.
02.08.90.5248.99 – Other.
02.08.90.5249.01 – Cuts, portions bone in.
02.08.90.5249.02 – Cuts, portions bone out.
02.08.90.5249.03 – Minced or ground – regular.
02.08.90.5249.04 – Minced or ground – medium.
02.08.90.5249.05 – Minced or ground – lean.
02.08.90.5249.06 – Minced or ground – extra lean.
02.08.90.5249.08 – Tails.
02.08.90.5249.10 – Raw miscellaneous – bones.
02.08.90.5249.11 – Feet.
02.08.90.5249.98 – Other, unprocessed.
02.08.90.5250.01 – Carcasses – eviscerated whole raw.
02.08.90.5250.02 – Cuts, portions raw.
02.08.90.5250.99 – Other.
02.08.90.5251 – Other fowl.
ii) change the release recommendation from “Refuse entry” to “Approved” for the following HS codes with the end uses “Samples for testing” “Scientific use (research)” and “Show or exhibition” originating from the States of Indiana and Kentucky:
02.08.10.5236.01 – Eviscerated, whole, raw.
02.08.10.5236.02 – Cut up.
02.08.10.5236.04 – Portions raw.
02.08.10.5236.05 – Ground/minced – regular.
02.08.10.5236.06 – Ground/minced – medium.
02.08.10.5236.07 – Ground/minced – lean.
02.08.10.5236.08 – Ground/minced – extra lean.
02.08.10.5236.98 – Other, unprocessed.
02.08.10.5236.99 – Other, other.
02.08.10.5237 – Other.
iii) streamline the requirements for the following HS codes with the end uses “Samples for testing” and “Show or exhibition” 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
02.09.90.5261 – 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.