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CFIA-AIRS Updates October 22nd, 2018

A) Chapter 04 was published to remove a registration type for the following HS codes. NO VERSION CHANGE

04.07.21.0271 - Shell eggs from chicken. 
04.07.21.0285 - Shell eggs from chicken, cooked or boiled.
04.08.11.0273 - Egg yolk from chicken (Gallus domesticus) and/or turkey. 
04.08.19.0275 - Egg yolk from chicken (Gallus domesticus) and/or turkey. 
04.08.91.0277 - Egg products from chickens (Gallus domesticus) and/or turkeys. 
04.08.99.0279 - Pasteurized egg products from chickens (Gallus domesticus) and/or turkeys. 
04.08.99.0280 - Unpasteurized egg products from  chickens (Gallus domesticus) and/or turkeys.

B) Chapter 21 was published to remove a registration type for the following HS code. NO VERSION CHANGE

21.06.90.0292 - Food preparations - containing 50% or more egg products. 

C) Chapter 35 was published to remove a registration type for the following HS codes. NO VERSION CHANGE.

35.02.11.0286 - Containing 100% egg albumin. 
35.02.11.0287 - Containing at least 50% and less than 100% egg albumin. 
35.02.19.0289 - Frozen egg albumin. 
35.02.19.0290 - Liquid egg albumin. 

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.