Health Certificate for Semen of Domestic Animals of The Bovine Species

1. Country of origin: CANADA

2. Health certificate No

and competent authority: Canadian Food Inspection Agency (CFIA)

A. ORIGIN OF SEMEN

3. Approval number of the centre of provenance of the consignment: collection/storage (1)

4. Name and address of centre of provenance of the consignment: collection/storage (1)

5. Name and address of the consignor

6. Country and place of loading

7. Means of transport

B. DESTINATION OF SEMEN

8. Member State of destination

9. Name and address of the consignee

C. IDENTIFICATION OF SEMEN

10. Identification mark of the doses (2)

11. Number of doses

12. Approval number of the collection centre of origin

D. HEALTH INFORMATION

13. I, the undersigned official veterinarian, certify that:

(a) the semen complies with the relevant Canadian health standards and requirements which have been recognised as equivalent to the European Community standards and requirements (3), specifically, in accordance with the Health and Animals Act and subsections (1.5.6) on EBL and (3.6.6) on IBR of section 15.4.1 on the Export Eligible Semen to the European Union of the Artificial Insemination Program (4).

(b) the semen described above was sent to the place of loading in a sealed container bearing the number , under conditions which comply with the relevant Canadian health standards and requirements which have been recognised as equivalent to the European Community standards and requirements (3).

E. VALIDITY

14. Date and place

15. Name and qualification of the official veterinarian

16. Signature and stamp of the official veterinarian

(1) Delete as necessary.

(2) Corresponding to the identification of the donor animals and date of collection.

(3) Council Directive 88/407/EEC as amended by Directive 2003/43/EC.

(4) Version March 2004.

Animal and Public Health Certificate for Fresh Meat of Domestic Swine

1. Consignor (name and address in full)

VETERINARY CERTIFICATE

for fresh meat of domestic swine (1),

consigned to the European Community

No (2) ORIGINAL

3. Origin of the meat

2. Consignee (name and address in full)

3.1. Country: CANADA

3.2. Code of territory: CA

4. Competent authority

Canadian Food Inspection Agency (CFIA)

5. Intended destination of the meat

5.1. EU Member State:

5.2. Name, address of the establishment:

Approval or registration number (where applicable):

6. Place of loading for exportation

7. Means of transport and consignment identification (3)

7.1. (Lorry, Rail-wagon, Ship, or Aircraft) (4)

7.2. Registration number(s), ship name or flight number:

7.3. Consignment identification details (5):

8. Identification of the meat

8.1. Meat from: Domestic Swine

8.2. Temperature conditions of the meat included in this consignment: chilled/frozen (4)

8.3. Individual identification of the meat included in this consignment:

Approval number of the establishments

Nature of cuts (6)

Slaughterhouse

Cutting/Manufacturing

Cold store

Number of packages/pieces

Net weight (kg)

Total

9. Public health attestation

I, the undersigned official veterinarian, hereby certify, that:

9.1. the fresh meat complies with the relevant Canadian public health standards and requirements which have been recognised as equivalent to the European Community standards and requirements (7), specifically, in accordance with the Meat Inspection Act and subsections (2) and (3) of section 11.7.3 on the European Union of Chapter 11 of the Meat Hygiene Manual (8) and is fit for human consumption;

9.2. the fresh meat, or the packages of meat, bear an official health mark attesting that the meat has been wholly dressed and inspected in the establishments indicated under point 8.3 that are approved for exportation to the European Community.

10. Animal health attestation I, the undersigned official veterinarian, hereby certify, that the fresh meat described above:

10.1. has been obtained in the territory with code CA which, at the date of issuing this certificate:

(4) either [(a) has been free for 12 months from foot-and-mouth disease, rinderpest, African swine fever, classical swine fever, swine vesicular disease, and]

(4) or [(a) (i) has been free for 12 months from rinderpest, African swine fever, [foot-and-mouth disease] (4), [classical swine fever] (4) and [swine vesicular disease] (4), and

(ii) has been considered free from [foot-and-mouth disease] (4), [classical swine fever] (4) and [swine vesicular disease] (4), since (date), without having had cases/outbreaks afterwards, and authorised to export this meat by Commission Decision 2005/290/EC, of 4 April 2005, and]

(b) during the last 12 months no vaccination against these diseases have been carried out and imports of domestic animals vaccinated against these diseases are not permitted in this territory;

10.2. has been obtained from animals that:

(4) [have remained in the territory described under point 10.1 since birth, or for at least the last three months before slaughter]

(4) and/or [have been introduced on (date) into the territory of Canada, from the territory with code (9) that, at that date, was authorised to export this fresh meat to the European Community;]

(4) and/or [have been introduced on (date) into the territory described under point 10.1, from the EU Member State ;]

10.3. has been obtained from animals coming from holdings:

(a) in which none of the animals present therein have been vaccinated against the diseases mentioned under point 10.1,

(b) in and around which, in an area of 10 km radius, there has been no case/outbreak of the diseases mentioned under point 10.1 during the previous 40 days,

(c) that are not subject to prohibition as a result of an outbreak of porcine brucellosis during the previous six weeks;

10.4. has been obtained from animals that:

(a) have remained separate since birth from wild cloven-hoofed animals,

(b) have been transported from their holdings to an approved slaughterhouse in cleaned and disinfected vehicles, without contact with other animals which did not comply with the conditions mentioned above,

(c) at the slaughterhouse, have passed ante-mortem health inspection during the 24 hours before slaughter and, in particular, have shown no evidence of the diseases mentioned under point 10.1 above, and

(d) have been slaughtered on or between (10);

10.5. has been obtained in an establishment around which, within a radius of 10 km, there has been no case/outbreak of the diseases mentioned under point 10.1 above during the previous 40 days or, in the event of a case of disease, the preparation of meat for exportation to the European Community has been authorised only after slaughter of all animals present, removal of all meat, and the total cleaning and disinfection of the establishment under the control of an official veterinarian;

10.6. has been obtained and prepared without contact with other meats not complying with the conditions required above.

11. Animal welfare attestation

I, the undersigned official veterinarian, hereby certify, that the fresh meat described above derives from animals which have been treated in the slaughterhouse before and at the time of slaughter or killing under conditions which offer guarantees of humane treatment at least equivalent to the relevant provisions of European Community legislation (11).

Official stamp and signature Done at on

(signature of official veterinarian)

(stamp)

(name in capital letters, qualifications and title)

Notes

(1) Fresh meat means all parts, whether fresh, chilled or frozen, fit for human consumption of domestic swine (Sus scrofa), excluding deep-frozen minced meat.

(2) Issued by CFIA.

(3) The registration number(s) of rail-wagon or lorry and the name of the ship should be given as appropriate. If known, the flight number of the aircraft.

In case of transport in containers or boxes, the total number, their registration and seal numbers, if present, should be indicated under point 7.3.

(4) Keep as appropriate.

(5) Complete if appropriate.

(6) If frozen, indicate the date of freezing (mm/yy) of the cuts/pieces.

(7) The provisions of Council Directive 2002/99/EC (as last amended).

Regarding general hygiene, the provisions of Commission Decision 2002/477/EC (as last amended).

Regarding trichinosis, the provisions of Council Directive 77/96/EEC (as last amended).

(8) Directive No 2005-3.

http://www.inspection.gc.ca/francais/anima/meavia/mmopmmhv/chap11/eu-uef.shtml for the French version http://www.inspection.gc.ca/english/anima/meavia/mmopmmhv/chap11/eu-uee.shtml for the English version

(9) Country and code of territory as appearing in Part 1 of Annex II to Council Decision 79/542/EEC (as last amended).

(10) Date or dates of slaughter. Imports of this meat shall not be allowed when obtained from animals slaughtered either prior to the date of authorisation for exportation to the European Community of the territory mentioned under (3), or during a period where restrictive measures have been adopted by the European Community against imports of this meat from this territory.

(11) Council Directive 93/119/EC (as last amended).

Notes for the completion of the certificate

(a) A separate and unique certificate must be provided for meat which is consigned to the same destination and transported in the same railway wagon, lorry, aircraft or ship.

(b) The original of each certificate shall consist of a single page, both sides, or, where more text is required, it shall be in such a form that all pages needed are part of an integrated whole and indivisible.

(c) It shall be drawn up in the English or French language as well as in one of the official languages of the Member State in which the inspection at the border post shall be carried out and of the EU Member State of destination.

However, these Member States may allow other languages, if necessary, accompanied by an official translation.

(d) If for reasons of identification of the items of the consignment (schedule in point 8.3 of the model of certificate), additional pages are attached to the certificate, these pages shall also be considered as forming part of the original of the certificate by the application of the signature and stamp of the certifying official veterinarian, in each of the pages.

(e) When the certificate, including additional schedules referred to in (d), comprises more than one page, each page shall be numbered — (page number) of (total number of pages) — at the bottom and shall bear the code number of the certificate that has been designated by the competent authority at the top.

(f) The original of the certificate must be completed and signed by an official veterinarian. In doing so, the competent authorities of the exporting country shall ensure that the principles of certification equivalent to those laid down in Council Directive 96/93/EC are followed.

The colour of the signature shall be different to that of the printing. The same rule applies to stamps other than those embossed or watermarked.

(g) The original of the certificate must accompany the consignment at the EU border inspection post.