1/5 Appendix 4- 2 
Quarantine Requirements for the Importation of Poultry Meat  
 
(TRANSLATION)  
 (In case of any divergence in the translation, Chinese text shall prevail.)  
 
Promulgated by Council of Agriculture on April 1  and implemented on December 1, 1998.  
Amen ded by Council of Agriculture on August 21, 2002  
Amended by  Council of Agriculture on April 20, 2011 and taken  into force since  May 16, 2011.  
 
Previous name:  Quarantine Requirements for the Importation of the Carcasses, Offal and Other  
Products Derived from Poultry  
 
Article 1  
1.1 Definition  
1.1.1 “Poultry ” refers to animals including chicken, ducks, geese, turkey and other animals 
designated by the central competent authority of this country.  
1.1.2 “Meat ” refers to products for human consumption including carcasses, meat and internal 
organs derived from poultry  and the products manufactured by using aforementioned 
carcasses, meat and internal organs.  
1.1.3 “Designated establishment s” refer to establishments  for producing meat, including 
slaughterhouses, cutting plants, processin g plants, cold stores and warehouses. 
 
Article 2  
This Requirements may not apply to an  exporting country which  has signed a bilateral agreement  
with this country to include  the relevant quarantine requirements . 
 
Article 3  
To import poultry meat , the export ing country ( zone ) shall ha ve been recognized as free from highly 
pathogenic avian influenza (HPAI) and Newcastle disease (ND) by the central competent authority of this country . 
 
Article 4  
If the exporting country  (zone ) has not yet been recognized by the  central competent authority of 
this country  as free from ND, its poultry meat shall have been heat  treated using one of the 
following methods  before exportation :  
4.1 The core temperature of the meat products reaching  70℃ for at least 30 minutes . 
4.2 The core temperat ure of the meat products reaching  80℃ for at least 9 minutes .  2/5 4.3 The core temperatur e of the meat products reaching  100℃ for at least 1 minute . 
4.4 Other heating method (s) to assure complete destr uction  of the  ND virus.  
 
Article 5  
The HPAI , ND and H5 or H7 subtype low pathogenic ity notifiable avian influenza  (LPNAI) shall 
be notifiable diseases and  be subject to regular surveillance program (s) in the exporting country . 
 
Article 6  
The exporting country  (zone ) must be  free from HPAI, ND and H5 o r H7 subtype LPNAI for at 
least 90 days before the slaughter date  of the exported poultry meat.  
 Article 7  
The ante-  and post -mortem inspection system in the slaughtering of the exporting country shall 
meet the requirements s et by  the relevant  regulations of  this country.  
 
Article 8  
8.1 To export poultry meat to this country, the competent  authority of the exporting country shall 
submit an application accompanied by  relevant data on its poultry meat inspection system to 
the animal quarantine authority of this country  for approval. The approval process includes 
document review s and on- site inspection s, to confirm that the inspection system of slaughtering 
of the exporting country  meet s the requirements set by  the relevant  regulations  of this country . 
Necessar y expenses for the inspection shall be  borne by the exporting country. A lso they must 
be in accordance with  relevant laws and regulations.  
8.2 ” Relevant d ata” as specified in Article 8 .1 include  the following  content:  
8.2.1 The questionnaire filled out by the competent authority  of the exporting country  and relevant 
information  attached . 
8.2.2 The documents filled out by the establishment(s) and forwarded  by the competent authority 
of the exporting country.  
8.3 The animal quarantine authority of th is countr y may review  the relevant data mentioned in 8.2.1 , 
to assess the  poultry meat inspection system and the official management and supervision 
measures  of the exporting country . The result of the reviewing process and the on -site audit 
may determine if system atic approval can be adopted.  
Article 9  
The designated establishment s shall record the species , place of origin of the poultry, dates of  
slaughtering , processing , and quantity of each batch of the poultry meat , which was slaughtered, cut, 
processed , or sto red in the establishments,  and shall keep the records for at least two years.   3/5  
Article 10  
A sample copy of veterinary certificate and official stamp from the competent authority of the 
exporting country sh all be submitted for approval  by the animal quarant ine authority of th is country  
before it can be used . 
 
Article 11  
The poultry for slaughter shall be born and raised in the exporting country  (zone ). However , this 
provision does not apply if the poultry is  imported from a third country (zone) , and the thir d country  
(zone) conforms to  the requirements of Article 3, 5 and 6 of this Requirements . 
 
Article 12  
12.1 P oultry meat cut, processed and stored in the designated establishment s shall originate from 
poultry s laughtered in the exporting country . However , this provision does not apply for poultry 
meat  imported from  a third country  (zone) if  the following requirements  are complied with : 
12.1.1 The third country  (zone ) shall be a country ( zone ) in compliance with Article 3 and Article 
4 of this Requirements. 
12.1.2 The poul try meat shall originate from  poultry  which are  born and raised in the third 
country  (zone) . 
12.1.3 The poultry meat shall come from the designated establishment s in the third country (zone) 
which are approved by the  animal quarantine  authority of this country.  
12.1.4 The poultry meat shall be imported directly from the third country into the exporting 
country and shall not be transshipped through other countr ies (zone s). 
 Article 13  
The poultry or poultry meat shall not be in contact  with those from different origin s during  transport  
from the raising farm  to the slaughterhouse and during holding, slaughtering, processing, cutting, 
packing, storage and shipping.  
 
Article 14  
The poultry shall be subject to and pass ante - and post -mortem inspection s at the designated  
establ ishment s supervised by the competent authority of the exporting country. The poultry meat 
shall be fit for human consumption. The regulations for the ante - and post -mortem inspection shall 
comply with those of th is country . 
 Article 15   4/5 While  in the designa ted establishments or being transported , the meat shall be kept in sanitary 
conditions  and be free from contamination by pathogenic organism s or toxic substances and shall 
also be transported with clean and sanitary containers. The package or the surface  of the poultry 
meat shall bear the stamp of the competent authority of the exporting country indicating the 
registration number of the designated establishment s. 
 
Article 16  
If the shipment needs to be transshipped through a third country ( zone ) during tran sportation, it 
shall comply with the requirements of the “ Rules of Import Quarantine Operation for Animal 
Products Transported by Closed Container ”. 
 
Article 17  
If necessary, t he animal quarantine authority of th is country  may send inspectors to conduct  on-site 
re-inspection of the exporting country . Any necessary  expenses for the re -inspection shall be  borne 
by the exporting country, a nd they must be in accordance with  relevant laws and regulations.  If the 
exporting country does not accept the inspection or non- compliance  with this Requirements has 
been found, t he central competent authority of this country may suspend the importation of the 
poultry meat from the exporting country or from the  designated establishments  concerned . 
 Article 18  
18.1 If HPAI , H5 or H7 subtype  LPNAI  or other infectious animal diseases occur or the poultry 
meat are found to be  contaminated by toxic substances,  the competent authority of the 
exporting country shall immediately suspend  the exportation of the poultry meat to th is country 
and inform the animal quarantine  authority of this country .  
18.2 After investigation, t he competent authority of the exporting country  shall inform the animal 
quarantine  authority  of this country about the detail s of the event.  
 
Article 19  
The competent authority of the exporting country should have official veterinarians at the 
designated  establishment s and conduct regular inspect ions of these  establishment s. If an 
establishment is  found with any incompliance  with  this Requirements, the competent authority of 
the exporting country shall nullify its  qualification as a designated  establishment, stop the export of  
its poultry meat to this country , and inform the animal quarantine authority of this country about  the 
details of the event . After the non- comp liance has been corrected, the competent authority of the 
exporting country shall inform the animal quarantine authority of this country.  
  5/5 Article 20  
20.1 An original veterinary  certificate issued by the quarantine authority of the exporting country in 
English, Chinese or both Chinese and English is required to accompan y each consignment. The 
certificate shall state the following:  
20.1.1 Name and address of consignor and consignee.  
20.1.2 Name, ad dress and registration number of the designated establishments. 
20.1.3 Type of pro ducts, number of the packages and net weight.  
20.1.4 Date of slaughtering the  fresh meat ; date of packaging of processed meat  and the slaughter 
date of the meat . 
20.1.5 The exporting country (zone ) recognized as free from HPAI and ND by the central 
competent authority of this country . If the exporting country (zone ) has not yet been 
recognized as free from ND by the central competent authority of this country  of this 
country , it shall state the temperature and time of heat treatment  in accordance with Article 
4. If the provisions  of Article 11 or 12 apply to this  consignment , the name of the third 
country or the designated establishments  stated . 
20.1.6 The exporting  country  (zone ) must be  free from HPAI, ND and H5 or H7 subtype LPNAI 
for at least 90 days before the slaughter date  of the exported meat.  
20.1.7 The consignment  complies with  Article s 11 to 15 of this Requirements. 
20.1.8 Container  numbers and seal numbers.  
20.1.9 Date, place,  and authority  of issuance of the certificate ; official stamp s and  name and 
signature of the veterina ry officer.