Chinanews.com, December 25 According to the website of the General Administration of Customs, the General Administration of Customs issued an announcement on December 22 that in accordance with the relevant laws and regulations of the mainland and the General Administration of Customs of the People's Republic of China and the Ministry of Agriculture and Forestry of the Republic of Finland on the inspection, quarantine and veterinary health requirements of poultry meat imported from Finland by China, from now on, Finnish poultry meat that meets the relevant requirements will be allowed to be imported.
1. Basis for inspection and quarantine
(1) Laws and regulations.
The Food Safety Law of the People's Republic of China and its implementing regulations, the Law of the People's Republic of China on the Quarantine of Animals and Plants Entering and Leaving China and its implementing regulations, the Law of the People's Republic of China on the Inspection of Import and Export Commodities and its implementing regulations, the Special Provisions of the State Council on Strengthening the Safety Supervision and Administration of Food and Other Products, as well as the Measures of the People's Republic of China on the Administration of Import and Export Food Safety, and the Regulations of the People's Republic of China on the Registration and Administration of Overseas Manufacturers of Imported Food, etc.
(ii) Bilateral protocols.
Protocol between the General Administration of Customs of the People's Republic of China and the Ministry of Agriculture and Forestry of the Republic of Finland on Inspection, Quarantine and Veterinary Health Requirements for Poultry Meat Imported from Finland by China (hereinafter referred to as the Protocol).
2. Imported products are allowed
Finnish poultry meat allowed to be imported refers to edible frozen chicken (the edible part of the body of live poultry that has been slaughtered and bloodlet removed, including hair, internal organs, head, neck, wings and feet) and its by-products, including: frozen chicken (whole or block, excluding frozen chicken breast, frozen chicken thigh), frozen chicken breast, frozen chicken thigh, frozen whole chicken (excluding digestive organs such as internal organs and gastrointestinal tract), frozen chicken lute leg; Contains wing tips), frozen chicken cartilage, frozen chicken heart, frozen chicken liver, frozen chicken bones, frozen chicken skin.
3. Requirements of production enterprises
Producers (including slaughtering, cutting, processing and storage enterprises) exporting poultry meat to China shall comply with the requirements of the relevant veterinary health and public health laws and regulations of China, the European Union and Finland under the supervision of the Finnish Food Agency (hereinafter referred to as the Finnish side);
Fourth, inspection and quarantine requirements
(1) Management of animal diseases.
Finland confirms that Finland is free of highly pathogenic avian influenza and Newcastle disease in accordance with the requirements of the World Organisation for Animal Health (WOAH) Terrestrial Animal Health Code.
(2) The conditions that must be met for the production of live poultry meat exported to China.
1. Incubated, raised and slaughtered in Finland, not mixed with other animals in captivity, traceable to the farm from which it came from.
2. From farms that have not had avian chlamydia, avian mycoplasmosis, chicken infectious bronchitis, avian infectious laryngotracheitis, infectious bursal disease, low pathogenic avian influenza, Marek's disease, avian tuberculosis, avian cholera and avian salmonella infection within 6 months before slaughter.
3. From farms that have not been subject to quarantine monitoring or movement restrictions due to the occurrence of other notifiable poultry diseases stipulated by China, the European Union, Finland and WOAH in the 6 months prior to slaughter.
4. Never used veterinary drugs and feed additives banned in China and Finland.
(3) Processing process requirements.
1. In accordance with the relevant laws and regulations of China, the European Union and Finland, the live poultry used for the production of poultry meat exported to China shall be inspected before and after slaughter, and the results shall be qualified; all slaughtered live poultry are healthy, without any clinical symptoms of infectious diseases, and there are no pathological changes in the carcass and organs.
2. Implement the Finnish National Residue Monitoring Plan, and the residues of veterinary drugs, pesticides, heavy metals, persistent organic pollutants (POPs) and other toxic and harmful substances in products do not exceed the "Maximum Residue Limits" (MRLs) set by China, the European Union and Finland.
3. The product is not contaminated by pathogenic microorganisms, and meets the requirements and international standards of laws and regulations of China, the European Union and Finland.
4. During the epidemic period of major public health epidemics, enterprises should carry out epidemic prevention and control in accordance with relevant international standards, formulate necessary meat safety prevention and control measures, and ensure that the prevention and control measures in the whole process of raw material receiving, processing, packaging, storage, and transportation are effective and not cross-contaminated.
5. The product is hygienic, safe and suitable for human consumption.
(4) Storage requirements.
In the cold storage where poultry meat is stored, there should be a special area for storing poultry meat exported to China and it should be clearly marked.
5. Certificate requirements
Each container of poultry meat exported to China should be accompanied by at least one original official veterinary health certificate certifying that the product complies with the veterinary and public health laws and regulations of China, the European Union and Finland and the relevant provisions of the Protocol.
The veterinary health certificate should be printed or written in Chinese and English, and the format and content must be approved by both parties in advance. The Finnish side shall provide the Chinese side with the impression and logo of the official inspection and quarantine seal, a sample of the health certificate, the list of authorized veterinarians with visas and the corresponding signatures, the description of the anti-counterfeiting mark, and the name of the email address to which the electronic certificate was sent to the Chinese side for the record. If there are any changes or changes, the Chinese side will be notified at least one month in advance.
The Finnish side shall send the electronic information of the issued veterinary health certificate to the Chinese side through official channels in a timely manner so that the Chinese side can verify it at the time of import, and the Finnish side shall ensure that the electronic information is secure and accurate.
6. Packaging, storage, transportation and labeling requirements
Poultry meat exported to China must be packaged in new materials that meet the national food safety and international hygiene standards of China, the European Union and Finland.
There should be a separate inner packaging, and the inner packaging should be marked with the product name (product description), country of origin, manufacturer registration number, and production batch number in Chinese, English or Chinese.
The outer packaging shall indicate the country of origin, product name, product specifications, place of origin (specific to state/province/city), manufacturer registration number, production batch number, destination (destination shall be marked as People's Republic of China), production date (year/month/day), shelf life, storage temperature, etc. in Chinese, English or Chinese, plus the official inspection and quarantine mark of Finland that has been registered and approved by the Chinese side.
Pre-packaged poultry meat should also meet the requirements of China's laws, regulations and standards on the labeling of pre-packaged foods.
Poultry meat exported to China, from packaging, storage to transportation, should comply with the relevant hygiene requirements of China, the European Union and Finland to prevent contamination by harmful substances.
The storage and transport of poultry meat should be carried out under the appropriate temperature conditions, and the core temperature of the product should not be higher than -15 °C.
Once the goods are loaded into the container, they are sealed before shipment under the supervision of an official Finnish veterinarian, and the seal number must be indicated in the veterinary health certificate. The packaging shall not be opened or changed during transportation.
7. Hygienic requirements for the processing of edible poultry by-products
(1) Requirements for processing sites and facilities and equipment.
Edible poultry by-products exported to China should have an independent processing room or area, which is relatively isolated from the processing of non-edible by-products. The processing plant or area and its hygienic conditions shall comply with the Finnish and EU standards for the hygiene of edible meat products. The area of the processing workshop should be appropriate for the slaughtering and processing capacity, the facilities and equipment should meet the sanitary requirements, the process layout should be dirty and clean, the process should be reasonable, and cross-contamination should be avoided. If pre-cooling is implemented, there should be special pre-cooling facilities and packaging rooms for edible poultry by-products exported to China.
(2) Personnel hygiene requirements.
Production and processing enterprises should be equipped with corresponding trained personnel according to the edible poultry by-product processing process. Personnel in the processing areas of meat and edible poultry by-products, as well as personnel in processing areas with different levels of cleanliness, shall not work in tandem with each other without going through cleaning procedures such as disinfection and change of work clothes.
(3) Temperature requirements.
The temperature of the edible poultry by-product processing and cutting room should be controlled below 12 °C (excluding the scalding workshop of the claws), the temperature of the freezing room should be controlled below minus 28 °C, and the temperature of the refrigerated storage room should be controlled below minus 18 °C. The temperature of hot water for facility cleaning should not be lower than 40°C, and the temperature of hot water for equipment disinfection should not be lower than 82°C. If pre-cooling is implemented, the core temperature of edible poultry by-products should be kept at no higher than 3°C after pre-cooling. The core temperature of edible poultry by-products during transportation should not be higher than minus 15 °C.
(4) Requirements for products after processing.
Poultry by-products are thoroughly washed, trimmed and confirmed to be clean and free of pus, exudates, diseased tissues, body fluids, gastrointestinal contents or other foreign bodies (plastics, metals, residual feed, etc.) before freezing and packaging. Poultry by-products after cleaning and trimming shall not be processed in the same area as non-edible products. Edible poultry by-products used for export to China must be individually packaged according to the type of product, stored in a special area and clearly marked.
(5) Sanitation control of the production process.
Production and processing enterprises should formulate microbial monitoring plans for edible poultry by-products exported to China from different processes, record, save and regularly analyze microbial monitoring data, and establish a database.
The announcement is hereby made.
Customs
December 22, 2023
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