Regarding the Inspection and Quarantine Requirements for the Poultry of Finland
1. Basis for Inspection and Quarantine
1.1 Laws and Regulations.
The "Food Safety Law of the People's Republic of China" and its implementation regulations, the "Entry-Exit Animal and Plant Quarantine Law of the People's Republic of China" and its implementation regulations, the "Law of the People's Republic of China on the Inspection of Import and Export Commodities" and its implementation regulations, the "Special Provisions of the State Council on Strengthening the Supervision and Management of the Safety of Food and Other Products", as well as the "Regulations on the Administration of Food Safety for Imported and Exported Foods" and the "Regulations on the Management of Registration of Overseas Production Enterprises for Imported Foods" of the People's Republic of China.
1.2 Bilateral Protocol.
The "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 the Inspection, Quarantine, and Veterinary Health Requirements for Poultry Meat Imported from Finland" (hereinafter referred to as the "Protocol").
2. Permitted Import Products
The import of Finnish poultry meat is allowed, specifically referring to edible frozen chicken meat (the body's edible parts after live poultry are slaughtered, bled, de-feathered, eviscerated, and the removal of feathers, internal organs, head, neck, wings, and feet) and its by-products. This includes: frozen chicken meat (whole or in pieces, excluding frozen chicken breasts and legs), frozen chicken breasts, frozen chicken legs, whole frozen chickens (excluding internal organs and digestive tract organs such as stomach and intestines), and frozen chicken drumsticks. Also included are frozen chicken feet, whole frozen chicken wings, middle segments of frozen chicken wings, bases of frozen chicken wings, tips of frozen chicken wings, two-joint frozen chicken wings (including wing tips), frozen chicken cartilage, frozen chicken hearts, frozen chicken livers, frozen chicken bones, and frozen chicken skin.
3. Production Enterprise Requirements
Production enterprises exporting poultry meat to China, including slaughterhouses, cutting, processing, and storage facilities, must operate under the supervision of the Finnish Food Authority and comply with the relevant veterinary health and public health laws and regulations of China, the European Union, and Finland. These enterprises must be registered with the General Administration of Customs of the People's Republic of China. Enterprises not registered are not permitted to export to China.
4. Inspection and quarantine requirements
4.1 Management of animal epidemic diseases.
The Finland confirmed that is a highly pathogenic avian influenza and Newcastle disease-free country in accordance with the requirements of the World Organization for Animal Health (WOAH) Terrestrial Animal Health Code.
4.2 The conditions to be met by live poultry used in the production of poultry meat exported to China.
4.2.1 Hatched, raised and slaughtered in Finland, not mixed with other captive animals, and traced to the farm of origin.
4.2.2 From farms that have not been infected with avian chlamydia, avian mycoplasma disease, avian infectious bronchitis, avian infectious laryngotracheitis, infectious bursal disease, low pathogenic avian influenza, Marek's disease, avian tuberculosis, avian cholera and avian salmonella in the 6 months prior to slaughter.
4.2.3 From farms that have not been subject to quarantine surveillance or movement restrictions in the six months prior to slaughter due to the occurrence of other notifiable poultry epidemics in China, the EU, Finland and WOAH.
4.2.4 Never used veterinary drugs and feed additives that are prohibited in China and Finland.
4.3 Processing requirements.
4.3.1 According to the relevant laws and regulations of China, EU and Finland, carry out pre-mortem and post-mortem inspection on live poultry used for the production of poultry meat exported to China, and the results are qualified; All slaughtered live birds were healthy, without any clinical signs of infectious diseases, and without pathological changes in carcasses and organs.
4.3.2 Implement the Finnish National residue control plan, and the residues of veterinary drugs, pesticides, heavy metals, persistent organic pollutants (POPs) and other toxic and harmful substances in the products do not exceed the "maximum residue limits" (MRLs) set by China, the EU and Finland.
4.3.3 The product is not contaminated by pathogenic microorganisms, and meets the requirements of Chinese, European Union and Finnish laws and regulations and international standards.
4.3.4 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 whole process of raw material reception, processing, packaging, storage, transportation and other prevention and control measures are effective and not cross-contaminated.
4.3.5 The product is hygienic, safe and suitable for human consumption.
4.4 Storage requirements.
In the cold storage of poultry meat, there shall be a special area for storing poultry meat exported to China and it shall be clearly marked.
5. Certificate requirements
Each container of poultry meat exported to China shall be accompanied by at least one original official veterinary health certificate certifying that the product complies with the relevant provisions of the veterinary and public health laws and regulations of China, the European Union and Finland and the Protocol.
The veterinary health certificate shall be printed or written in Chinese and English, and the format and content shall be approved by both parties in advance. The Finland shall provide the official inspection and quarantine seal impression and logo, sample of health certificate, list of authorized vets and corresponding signature pattern, description of anti-counterfeiting mark, name of e-certificate sending mailbox and other materials to the Chinese side for record. In case of any changes, the Chinese side shall be notified at least one month in advance.
The Finland shall send the electronic information of the veterinary health certificate issued to the Chinese side in a timely manner through official channels for the Chinese side to check the import, and the Finland shall ensure the security and accuracy of the electronic information.
6. Packaging, storage, transportation and marking requirements
Poultry meat exported to China must be packaged in new materials that meet the national food safety standards of China, the European Union and Finland and international health standards.
There should be a separate inner package, and the product name (product description), country of origin, production enterprise registration number and production batch number should be marked in both Chinese and English or Chinese on the inner package.
The outer package shall be marked in both Chinese and English or Chinese with the country of origin, product name, product specifications, origin (specific to the state/province/city), production enterprise registration number, production batch number, destination (destination shall be marked as the People's Republic of China), production date (year/month/day), warranty period, storage temperature and other contents. Apply the official Finnish inspection and quarantine mark approved by the Chinese side.
Pre-packaged poultry meat should also meet the requirements of China's laws, regulations and standards on pre-packaged food labeling.
Poultry meat exported to China, from packaging, storage to transportation, should meet the relevant health requirements of China, the European Union and Finland, to prevent pollution by harmful substances.
The storage and transportation of poultry meat should be carried out under the corresponding temperature conditions, and the central temperature of the product should not be higher than minus 15 ° C.
After the goods are loaded into the container, they are sealed under the supervision of an official Finnish veterinarian before transport, and the seal number must be indicated in the veterinary health certificate. Do not open and change the package during transportation.
7. Hygienic requirements for processing edible poultry by-products
7.1 processing sites and facilities and equipment requirements.
Edible poultry by-products imported to China should have an independent processing space or area, which is relatively isolated from the processing of non-edible by-products. The processing plant or area and the hygienic conditions of its processing shall comply with Finnish and EU hygienic standards for edible meat products. The area of the processing workshop should be appropriate for the slaughter and processing capacity, the facilities and equipment should meet the health requirements, the process layout should be separated from the dirty and the net, and the process should be reasonable to avoid cross-contamination. If pre-cooling is implemented, there should be dedicated pre-cooling facilities and packaging rooms for edible poultry by-products exported to China.
7.2 Personnel hygiene requirements.
Production and processing enterprises should be equipped with appropriate trained personnel according to the processing process of edible poultry by-products. Personnel in meat and edible poultry by-product processing areas, as well as personnel in various processing areas with different degrees of cleanliness, shall not work in tandem with each other without undergoing cleaning procedures such as disinfection and change of work clothes.
7.3 Temperature requirements.
The temperature of the edible poultry by-product processing division should be controlled below 12℃ (excluding the hot washing workshop of the claw); The freezing temperature should be controlled below minus 28℃; The temperature of the refrigerated storage shall be controlled below minus 18℃. The hot water temperature for facility cleaning should not be lower than 40℃, and the hot water temperature for equipment disinfection should not be lower than 82℃. If pre-cooling is implemented, the central temperature of edible poultry by-products after pre-cooling should be maintained at no higher than 3 ° C. The central temperature of edible poultry by-products during transportation should not be higher than minus 15 ° C.
7.4 Requirements for products after processing.
Poultry by-products should be thoroughly washed and dressed before freezing and packaging, and ensure that their surface is clean and free of pus, exudates, diseased tissues, body fluids, gastrointestinal contents or other foreign matter (plastic, metal, residual feed, etc.). Poultry by-products after cleaning and dressing shall not be processed in the same area as non-edible products. Edible poultry by-products for export to China must be packaged separately by product type, with a special area for storage and clearly marked.
7.5 Health control in the production process.
Production and processing enterprises should formulate microbial monitoring plans for edible poultry by-products exported to China by different processes, record, save and regularly analyze microbial monitoring data, and establish databases.
It is hereby announced.
GACC
Dec. 22, 2023
