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.  
Amended by Council of Agriculture on August 24, 2017  
Article 1  
1.1 Definition  
1.1.1  “Poultry ” refers to animals including c hicken, 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, processing plants, cold stores and warehouses. 
Article 2  
These Requirements ma y not be appl icable to an  exporting country which  has signed  a bilateral 
agreement  with this country to include  the relevant quarantine requirements . 
Article 3  
To import  meat , the exporting 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  
4.1 If the exporting country  (zone ) has not yet been recognized by the central competent authority 
of this country  as free from ND, its m eat shall have been heat treated using one of the following 
methods  before exportation:   
4.1.1 The core temperature of the meat products reaching  70℃ for at least 30 minutes . 
4.1.2 The core temperat ure of the meat products reaching  80℃ for at least 9 minutes . 
4.1.3 The core temperatur e of the meat products reaching  100℃ for at least 1 minute . 
4.1.4 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  2/5 be not ifiable 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 or 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 meat to this country, the competent  authority of the exporting country shall submit t he 
questionnaire  and the documents fill ed out by the establishment(s)  to the animal quarantine 
authority of this country  for approval. The approval process includes document review s and 
on-site inspection s to confirm tha t the inspection system of slaughtering of the exporting 
country  meet s the requirements set by  the relevant  regulations  of this country . Necessary 
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 The animal quarantine authority of th is country  may review  the relevant data mentioned in 8 .1 
to assess the  poultry meat inspection system and the official management and supervision 
measures of the exporting country. Based on t he result of the reviewing process and the on -site 
audit , the animal quarantine authority of this country  may determine  the following results: 
8.2.1 A systematic approval for the exporting country.  
8.2.2 A partial approval for meat produced from designated establishments  audited by this country.  
8.2.3 Rejection of the application.  
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 , whic h was slaughtered, cut, 
processed , or stored in the establishments,  and shall keep the records for at least two years.  
Article 10  
A sample copy of veterinary certificate and official stamp from the competent authority of the 
exporting country sh all be subm itted for approval  by the animal quarantine authority of th is country  
before it can be used . 
Article 11  
11.1 The poultry for slaughter shall be born and raised in the exporting country  (zone) .  
11.2 Article 11.1 does not apply if the poultry is  imported fr om a third country (zone) , and the third  3/5 country  (zone) conforms to  the requirements of Article 3, 5 and 6 of these  Requirements . 
Article 12  
12.1 M eat cut, processed , and stored in the designated establishment s shall originate from poultry 
slaughtered in t he exporting country .  
12.2 Article 12.1 does not apply for meat  imported from  a third country  (zone) if  the following 
requirements  are complied with : 
12.2.1 The third country  (zone ) shall be a country ( zone ) in compliance with Article 3 and Article 4 
of this Requirements.  
12.2.2  The meat shall originate from  poultry  which are born and raised in the third country  (zone) . 
12.2.3  The meat shall come from the designated establishment s in the third country (zone) which 
are approved by the  animal quarantine  authority of this country.  
12.2.4  The 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 meat shall not be in contact with those from different origins  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  
establishment s supervised by the competent authority of the exporting country. The 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  
While  in the designated establish ments or being transported, t he 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  meat sh all 
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 transportation, it 
shall c omply with the requirements of the “ Rules of Import Quarantine Operation for Animal 
Products Transported by Closed Container ”. 
Article 17   4/5 If necessary, t he animal quarantine authority of th is country  may send inspectors to conduct  on-site 
re-inspection at  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 the se Requirements has 
been found, t his country may suspend the importation of the 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 if 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 meat to th is country and 
inform the animal quarantine  authority of this country .  
18.2 After investigation, the 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 shall  have official veterinarians at the designated  
establishments and conduct regular inspect ions of these establishments. If an establishment  is found 
with any incompliance  with  these R equirements, the competent authority of the exporting country 
shall nullify its  qualification as a desi gnated  establishment, stop the export of  its poultry meat to this 
country , and inform the animal quarantine authority of this country about the det ails of the event . 
After the non- compliance has been corrected, the competent authority of the exporting country shall 
inform the animal quarantine authority of this country.  
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 c onsignment. 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 products, number of the packages and net weight.  
20.1.4 Date of slaughtering the fr esh meat , date of packaging of the processed meat , and the 
slaughter date of the processed meat . 
20.1.5 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 .2 or 12.2 apply to 
this consignment , the name of the third country or the designated establishments  must be 
stated .  5/5 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 these 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  the name and 
signature of the veterinary officer.