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CFIA-AIRS Updates November 29th, 2018

A) Chapter 02 was published to add a Registration Type to the following HS codes with the end use “Other end uses” originating from Belgium and Hungary. 

02.03.11 - Fresh or chilled: carcasses and half-carcasses. 02.03.12 - Fresh or chilled: hams, shoulders and cuts thereof, with bone in.                                02.03.19 - Fresh or chilled: other. 02.03.21 - Frozen: carcasses and half-carcasses. 02.03.22 - Frozen: Hams, shoulders and cuts thereof, with bone in. 02.03.29 - Frozen: Other. 02.06.30 - Of swine, fresh or chilled. 02.06.41 - Of swine, frozen: livers. 02.06.49 - Of swine, frozen. 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.

This created a requirement version change for the following HS codes with the end use “In transit through Canada”.

02.03.11 - Fresh or chilled: carcasses and half-carcasses. 02.03.12 - Fresh or chilled: hams, shoulders and cuts thereof, with bone in. 02.03.19 - Fresh or chilled: other. 02.03.21 - Frozen: carcasses and half-carcasses. 02.03.22 - Frozen: Hams, shoulders and cuts thereof, with bone in. 02.03.29 - Frozen: Other. 02.04.10.5081 - Lamb <13 months old. 02.04.21.5084 - Mutton. 02.04.22.5087 - Lamb - bone in. 02.04.22.5088 - Mutton - bone in. 02.04.23.5091 - Lamb - bone out. 02.04.23.5092 - Mutton - bone out. 02.04.30.5102 - Lamb <13 months old. 02.04.41.5105 - Mutton. 02.04.42.5108 - Lamb - bone in. 02.04.42.5109 - Mutton - bone in. 02.04.43.5112 - Lamb - bone out. 02.04.43.5113 - Mutton - bone out. 02.04.50.5116 - Goats. 02.05.00.5126 - Carcasses. 02.05.00.5127 - Quarters. 02.05.00.5128 - Cuts - bone in. 02.05.00.5129 - Cuts - bone out. 02.06.30 - Of swine, fresh or chilled. 02.06.41 - Of swine, frozen: livers. 02.06.49 - Of swine, frozen . 02.08.10.5236.01 - Rabbit - 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. 02.08.10.5237 - Other. 02.08.60.5254 - Lama/Alpaca. 02.08.90.5239 - Antelope. 02.08.90.5240 - Reindeer. 02.08.90.5241 - Venison. 02.08.90.5255 - Yak. 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.

B) Chapter 16 was published to add a Registration Type to the following HS codes with the end use “Other end uses” originating from Belgium, Hungary and Poland. 

16.01.00.5458.04 - Sausages - dried cured 16.01.00.5458.05 - Sausage sticks 16.01.00.5458.06 - Sausages - fresh 16.01.00.5458.08 - Sausages - semi-cooked 16.01.00.5458.09 - Sausages - breaded 16.01.00.5458.10 - Sausages - dry cured, fermented, shelf stable, ready-to-eat 16.01.00.5458.11 - Sausages - dry cured, fermented, non-shelf stable, ready-to-eat 16.01.00.5458.99 - Sausages - other

This created a requirement version change for the following HS codes with the end uses “Other end uses” and “In transit through Canada”.

16.01.00.5457  Lamb. 16.01.00.5462  Various/combined. 16.01.00.5458.03 - Sausages - cooked. 16.01.00.5458.07 - Blood pudding. 16.02.10.5475 - Pork - baby food. 16.02.20.5481 - Of liver of any animal. – Pork. 16.02.20. 5487 -  Various/combined. 16.02.41.5518 - Other processed. 16.02.41.5519 - Ready-to-eat. 16.02.41.5520 - Semi-prepared. 16.02.42.5522 - Ready-to-eat. 16.02.42.5523 - Semi-prepared. 16.02.49.5519 - Pork - ready-to-eat. 16.02.49.5520 - Pork - semi-prepared. 16.02.49.5521 - Wild boar - ready-to-eat. 16.02.90.5543 - Mutton - ready-to-eat. 16.02.90.5544 - Lamb - ready-to-eat. 16.03.00.5548 - Pork - other processed.

Please verify your version numbers before submitting through EDI.

If you have any questions, please contact your National Import Service Centre.

Topic(s)

Other Government Departments (OGDs) Requirements
Release
System Updates/Outages & Delays at the Border

Information source

Canadian Food Inspection Agency (CFIA)
Disclaimer

The foregoing information is provided for informational purposes only and is not intended as, nor should it be considered, professional advice or a substitute for conducting your own thorough research and review. Before making any decisions or taking any action based on the information provided, you should conduct your own independent investigation and/or seek professional advice from a qualified expert in the relevant field. The CSCB disclaims all liability for actions taken or not taken based on the information provided.