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96
CERTIFICATION OF MEAT FOR EXPORT TO THE UNITED
STATES OF AMERICA.
The importation of meat and meat food products into the United States of
America has for some years been the subject of certain restrictions in the form of
certification. These restrictions have now been increased by the issue of new
regulations* relating to the certificates in question.
Persons exporting meat and meat food products to the United States who give an
undertaking to the Local Government Board, in writing, agreeing to permit and to
allow the officers of the Board and others to make any necessary inspections, either
with regard to the structure of the premises where the food is stored or prepared, &c.,
are entitled to receive a certificate from the Certifying Officer appointed in respect of
the particular premises.
Imported meat and meat food products are divided into three groups, and a
different certificate is provided for each.
Form A is to be given in respect of meat and meat food products derived from
animals slaughtered in this country and transported to the United States without
unloading in any foreign country, except for the purposes of transfer from one carrier
to another.
Provision is made in this form of certificate to the effect that the meat (1) is
derived from animals which have received ante-mortem and post-mortem veterinary
inspection at the time of slaughter, (2) does not contain any preservative or colouring
matter, &c., (3) has been handled in a sanitary manner, and (4) is otherwise fit for
human food.
Form B is the certificate to be used in respect of meat and meat food products, the
transportation of which to the United States from the country of the slaughter of the
animals has been interrupted by unloading in another foreign country for the purpose
other than the transfer from one carrier to another.
This form of certificate provides for a declaration to the same effect as in Form A,
with the addition of a statement that the meat and meat food products have not been
treated in this country with any preservative, colouring matter, &c., and have been
handled in a sanitary manner and are otherwise fit for human food.
Form C is to be used in respect of articles of a kind customarily prepared to be
eaten without cooking and which contains muscle tissue of pork. Provision is made in
this certificate for a declaration to the effect that the article when fresh or freshly cured
in salt was subjected to a temperature not higher than 12 degrees F. for not less than
20 days, and that the said article contains no muscle tissue of pork which has not been
so treated.
There are obviously many difficulties which may arise in the signing of the above
documents, and in those cases where the meat has not been continuously under the
supervision of your own Inspectors, some form of supplementary proof may be required
by the Certifying Officer.
Your Medical Officer of Health is designated Certifying Officer for the above
purposes.
Copies of Forms A, B, and C are reproduced in Appendix C.
* Bureau of Animal Industry Order 211, Regulation 27.