. /.   WORLD TRADE  
ORGANIZATION  G/TBT/N/CAN/225 
18 January 2008 
 (08-0265) 
Committee on Technical Barriers to Trade Original:   English 
  
 
NOTIFICATION 
 
The following notification is being circ ulated in accordance with Article 10.6. 
 
1. Member to Agreement notifying:   CANADA
 
If applicable, name of local government involved (Articles 3.2 and 7.2):         
2. Agency responsible:   Canadian Food Inspection Agency 
Name and address (including telephone and fax numbers, e-mail and web-site 
addresses, if available) of  agency or authority designated to handle comments 
regarding the notification shall be  indicated if different from above:    
Canadian Enquiry Point 
200-270 Albert Street Ottawa, Ontario Canada K1P 6N7 
Tel:  (+1 613) 238 3222 
Fax:  (+1 613) 569 7808 E-mail:  enquirypoint@scc.ca 
3. Notified under Article 2.9.2 [  X ], 2.10.1 [   ], 5.6.2 [   ], 5.7.1 [   ], other:         
4. Products covered (HS or CCCN where applicable, otherwise national tariff heading. 
ICS numbers may be provided in  addition, where applicable):   Pork Meat  
ICS:  67.120 
5. Title, number of pages and language(s) of the notified document:   Meat Cut Manual 
(available in English and French) 
6. Description of content:   The Meat Inspection Act and Regulations , the Food and Drugs 
Act and Regulations , and the Consumer Packaging and Labelling Act  and Regulations , 
which are administered by the Canadian Food Inspection Agency at all levels of trade, 
require that meat cuts, organs, and other carca ss parts be identified on labels with proper 
common names. 
The Uniform Meat Cut Nomenclature System  (UMCNS) is designed to provide industry 
and consumers with a simple a nd informative system of nomenclature which will ensure the 
use of standardized terms in the naming of meat cuts, discourage any misuse of these terms and provide consumers with information whic h they require in making price comparisons 
and in selecting cooking methods.
  
The definitions enclosed in the manual establis h limits within which these cut names may 
be used. G/TBT/N/CAN/225 
Page 2  
 
  Canada made changes to the retail pork cut nomenclature system in 2004.  A number of 
changes to the common name requirements are needed to facilitate the declaration of appropriate product descriptions using retail labelling equipment.  The 2004 revisions 
provided a three year transition period, which has been extended to 10 March 2008. 
7. Objective and rationale, including the na ture of urgent problems where applicable:  
Consumer Protection 
8. Relevant documents:   None 
9. Proposed date of adoption:    July 2004 
Proposed date of entry into force:   10 March 2008  
10. Final date for comments:   10 March 2008 
11. Texts available from:  National enquiry point [  X ] or address, telephone and fax 
numbers, e-mail and web-site addresses, if available of the other body:  
The electronic version of these documents can be downloaded at: Meat Cut Manual 
http://www.inspection.gc.ca/english/ fssa/labeti/mcmancv/mcmancve.shtml
 (English) 
http://www.inspection.gc.ca/francais/fssa/labeti/mcmancv/mcmancvf.shtml  (French) 
 Revisions to the Pork Cut Nomenclature System http://www.inspection.gc.ca/englis h/fssa/labeti/inform/20040309e.shtml
 (English) 
http://www.inspection.gc.ca/francai s/fssa/labeti/inform/20040309f.shtml  (French)