Regarding the Inspection and Quarantine Requirements for the Pork from France to China (Supplemental Terms)
1. New inspection and quarantine basis
Supplementary Provisions to the Protocol between the General Administration of Customs of the People's Republic of China and the Ministry of Agriculture and Food Sovereignty of the French Republic on Inspection, Quarantine and Sanitary Requirements for Pork Exported from France to China (hereinafter referred to as the "Supplementary Provisions").
2. Imported products are allowed
Pork allowed to be imported refers to chilled and frozen pork skeletal muscle (deboned or bone-in) and attached fat, carcass segments and edible by-products.
Edible pig by-products allowed to be imported include:
Chilled or frozen pig heart, pig liver, pig kidney, pig stomach, pig intestine, unrefined pig fat (including body fat only, excluding visceral fat), pig tongue, pig tail, pig ear, pig trotters (whole hoof), pig testicles, pig nose, pig foot ring, pig face, pig lip, pig jaw, pig heart tube, pig skin, pig head, pig brain, pig diaphragm, pig cartilage, pig trachea, pig esophagus, pig throat (bone), pig bone, pig whip, pig bladder, pig uterus.
3. New inspection and quarantine requirements
3.1 for slaughtering live pigs should meet the conditions.
From porcine pseudorabies-free farms that comply with Chapters 1.4 and 8.2 of the World Organisation for Animal Health (WOAH) Terrestrial Animal Code (2023 Edition).
3.2 Processing hygiene requirements.
3.2.1 Edible pig by-products exported to China shall come from farms, registered slaughterhouses and processing plants that have established traceability systems, and shall be processed and processed in accordance with the safety and health requirements of meat products for human consumption, and the production and processing process shall meet the requirements of the relevant quality, safety and health control system (such as HACCP system) that has been established.
3.2.2 Edible pig by-products exported to China do not contain chemical residues such as pesticides, veterinary drugs, pollutants and other toxic and harmful substances that endanger human health.
3.2.3 Producers of edible pig by-products shall meet the following conditions:
(1) There is an independent edible pig by-product processing workshop or area and the permission of the Chinese side, the workshop area is suitable for the slaughtering and processing capacity, the process layout is dirty and clean, the equipment and facilities meet the health requirements, the process is reasonable, and cross-contamination is avoided.
(2) If pre-cooling is implemented, there are special pre-cooling facilities and packaging rooms for edible pig by-products exported to China.
(3) The ear, hoof, and tail processing room is equipped with scalding pool, hair removal machine, cleaning machine and other equipment.
(4) The pork belly treatment area is equipped with an air control system to prevent the circulation of pollutants, odors and vapors; a physical barrier between the pork belly emptying and washing areas; Gastric contents and wastewater are discharged into a closed sewage discharge system; The washing area is equipped with an air overpressure device or a suitable ventilation system.
(5) Pig intestines should be washed, chopped, and boiled in water at 80-90 °C for more than 4 minutes.
3.2.4 The production and processing temperature of edible pig by-products shall meet the following conditions:
(1) The temperature of the processing division room or area is controlled below 12 °C (excluding the hot washing workshop or area of hooves, ears, tail, intestines and belly); The temperature of the freezer is controlled below minus 28°C; The temperature of the refrigerated storage warehouse is controlled below minus 18 °C.
(2) The temperature of hot water for facility cleaning shall not be less than 40 °C, and the temperature of hot water for equipment disinfection shall not be less than 82 °C.
(3) The requirements for product freezing time should be consistent with the relevant standards and regulations of China and France.
(4) If pre-cooling is implemented, the core temperature of visceral products should be kept below 3°C, and the core temperature of other by-products should be kept no higher than 7°C after pre-cooling.
3.2.5 The product should be fully cleaned and trimmed before freezing and packaging, and the surface should be confirmed to be clean and free of pus, exudate, diseased tissue, body fluids, gastrointestinal contents or other foreign bodies (plastics, metals, residual feed, etc.). Pig by-products after cleaning and trimming shall not be processed in the same area as non-edible products.
3.2.6 Edible pig by-products used for export to China are individually packaged according to the type of product, stored in a special area and clearly marked.
3.2.7 Production and processing enterprises shall formulate microbial monitoring and control plans for edible pig products exported to China with different processes in accordance with the relevant standards of China and France, keep records and regularly analyze microbial monitoring data, and establish databases. Encourage enterprises to adopt the Hazard Analysis and Critical Control Points (HACCP) system to control food safety in the production process.
4. New packaging, storage, transportation and labeling requirements
The storage and transportation temperature of chilled and fresh products should be between 0°C and 4°C, and the core temperature of frozen products during transportation should not be higher than -15°C. Chilled fresh vacuum or non-vacuum packaged pork (with or without modified atmosphere packaging) exported to China shall comply with China's national food safety standards, and exporters shall confirm the shelf life and clearly mark it on the outer packaging. The shelf life of cold and fresh vacuum-packed pork exported to China shall not exceed 80 days, and the shelf life of cold and fresh non-vacuum packaged pork exported to China shall not exceed 14 days.
GACC
May 14, 2024
