Conditions for Smoked Chicken Products
- The consignment must originate from birds kept in Newcastle Disease (ND) and Highly Pathogenic Avian Influenza (HPAI) free environments for at least 21 days or since hatching.
- Birds must be slaughtered in an accredited abattoir and tested free from Foot and Mouth Disease (FMD) before and after slaughter.
- The meat must be safe and fit for human consumption.
- Processing methods for exported products must comply as follows:
- Chicken floss must be boiled to well-cooked status, de-boned, skinned, and stir-fried.
- Smoked chicken sausage must be smoked at a temperature not less than 70°C for at least three days.
Conditions for Smoked Pork Products
- The consignment must come from animals raised in Classical Swine Fever (CSF) and Foot and Mouth Disease (FMD) free zones or countries since birth.
- Animals must be slaughtered in government-accredited abattoirs and be healthy before and after slaughter, confirmed free from infectious diseases.
- The pork meat must be safe and fit for human consumption.
- Processing standards for pork products include:
- Smoked Chinese sausage must be smoked for at least three days at a minimum temperature of 70°C.
- Pork floss must be cooked at boiling temperature.
Compliance and Enforcement
- The veterinary clearance and associated certification serve as enforcement tools ensuring import safety.
- The memorandum adopts and enforces these standards as of August 20, 1998.
- The Acting Secretary of Agriculture is responsible for the administration and compliance monitoring of this memorandum.