1. Purpose
   
   In addition to the examinations stated in Part 4, Section 3,”Product Examination” of the Import Manual of Procedures, certain types of imported meat and poultry products must be subjected to special forms of inspection as outlined in this section.



2. Cancellation
   
   Part 4, Section 4, “Special Requirements”, dated November 15, 2003
   Part 4, Uruguay Re-Inspection of Beef, dated November 15, 2003



3. Blood Stained Containers:  Standards and Procedures
   
   
   1. Identification of Blood Stained Containers
      
      Soft or blood-stained shipping cartons of frozen product must be sorted and removed from the lot. A shipping carton stained from an external source, such as an adjacent carton or from internal cry-o-vac product, is not regarded as transportation damage.
   
   
   
   2. AIIS Assignment.
      
      Except as provided below, import inspection personnel will perform the type(s) of inspection (TOI) assigned by the Automated Import Information System (AIIS). The inspection will be performed on the portion of the lot which remains after the blood stained cartons have been removed from the lot.
   
   
   
   3. Frozen Product Examination Procedures
      
      If five percent or more of the cartons in a lot of frozen product are blood stained or soft, import inspection personnel must perform a product examination on the lot. The blood stained cartons will be excluded.
      
      
      1. If, after the product examination, the lot is off-condition and the AIIS has not assigned a product examination, import inspection personnel will refuse entry on the entire lot as a partial rejection for transportation damage (Code 14) and indicate “S” (skipped) in block 112 of FSIS Form 9530-1. Import Inspection personnel will add an unscheduled product examination in the AIIS.
      
      
      
      2. If, after the product examination, the lot is off-condition and the AIIS has assigned a product examination, import inspection personnel will refuse entry on the entire lot for transportation damage (Code 14) and indicate “S” (skipped) in block 112 of FSIS Form 9530-1.
      
      
      
      3. If, after the product examination, the lot is off-condition, but other defect(s) are discovered that will cause lot rejection and the AIIS has or has not assigned a product examination, import inspection personnel will refuse entry on the entire lot under the appropriate rejection code and indicate “R” (reject) in block 112 of FSIS Form 9530-1. Import inspection personnel will add an unscheduled product examination in the AIIS for “skipped” lots and enter the results in the AIIS.
      
      
      
   4. Special Instructions for Completing FSIS Form 9530-1
      
      
      1. Enter in block 131 the number of pounds refused entry.
      2. Enter in block 132:
         1. lot rejection code 03, if unsound condition is identified
         2. lot rejection code 14, if “keep frozen” product is found to be stained or soft
         3. lot rejection code 15, if other transportation damage has been identified
      3. Indicate A (accept) or R (reject), as appropriate, in the test results section depending upon the outcome of any type of inspection performed on the balance of a lot, minus the portion removed for transportation damage. Do not use “R” to signify a rejection of product for transportation damage.
         
         
4. Perishable Cooked Meat From Countries Affected With Foot and Mouth Disdase (FMD) or Rinderpest (RP)
   
   A pink juice examination will be performed on every lot (skip or reinspection or samples) of cooked meat imported from a country that is restricted for foot and mouth disease (FMD) or Rinderpest (RP) by the Animal and Plant Health Inspection Service (APHIS). Import inspection personnel must refer to the APHIS Disease Chart posted in the Import Folder in Outlook for the current status of restricted countries or contact the Import Inspection Division (IID) headquarters for assistance.
   
   APHIS has the responsibility for preventing the importation of perishable cooked meat from countries affected with Foot and Mouth Disease (FMD) or Rinderpest (RP). Due to the creation of the Department of Homeland Security (DHS), Customs and Border Protection (CBP), inspection authority has been delegated to CBP.
   
   
   1. Sanitation
      
      Non-shelf-stable cooked meat from restricted countries must be handled in a sanitary manner so as to preclude contamination of any product. Equipment, such as tables, saws, trays, scales, and defrost tanks must be cleaned and sanitized before and after use. The defrost tank water cannot be reused for other type of product examinations after use. In addition, cooked meat must not be thawed in the same tank simultaneously with other products unless they are fully cooked, ready-to-eat meat samples.
   
   
   
   2. Notification of FMD Shipment- E-Mailed to FSIS
      
      A Customs and Border Protection (CBP)/Food Safety Inspection Service (FSIS) Notification Form (for Perishable Cooked Beef from Countries Affected with FMD; see Table 81) or CBP Form AI-629 Notification Form (Notification for Perishable Cooked Ruminant or Cooked Swine Meat from Restricted Countries, see Table 83) must be received from CBP prior to inspecting cooked meat from countries affected with FMD. The notification sheet is used to track movement of imported perishable cooked meat from CBP review of documentation through FSIS import reinspection.
      
      Note: Specific ports of entry may have a CBP e-mail mailbox. Procedures for these mailboxes may be set up on a case by case basis by the RIFO.
      
      
      1. CBP Responsibilities
         
         CBP will:
         1. Initiate the notification form at the port of entry.
         2. Complete Section A of the notification form (see Enclosure 2).
         3. Indicate on the notification form whether a pink juice test (PJT) is required or is not required (see 5A of the notification sheet).
         4. Save the notification form as a file, naming it by Import Establishment (e.g., I191) and Country Code Abbreviation (AR = Argentina; BR = Brazil; UY = Uruguay).
         5. E-mail the notification form to the appropriate regional import field office mailbox (see Enclosure 1).
         
         
         
      2. FSIS Responsibilities
         
         FSIS import inspection personnel will:
         >
         1. Notify Regional Import Field Office (RIFO) if shipment arrives without notification form from CBP
         2. Retrieve the notification form (Table 81 or 83) from the regional import mailbox and confirm back to CBP that the notification was received.
         3. Complete Section B of the notification form as per the instructions (see Enclosure 2).
         4. E-mail or fax the notification form to the CBP office identified in Section A with a cc to the RIFO as confirmation that the inspection by FSIS was completed before the product was released into commerce. Completed forms should be e-mailed or faxed on the same day the reinspection is completed. Emailed copies of the notification sent back to CBP must be printed and attached to the case file.
         5. File the fully completed and signed notification form along with the FSIS Form 9540-1, “Import Inspection Application and Report.” If approved by the FSIS Regional Import Field Supervisor, container seals may be broken by a designated plant employee and made available to import inspection personnel.
         6. Notify the RIFO if a shipment fails to present (within 3 days) for reinspection or if the container seal is broken on a shipment.
         
         
         
   3. Notification of FMD Shipment- Courier Service to FSIS
      
      Due to e-mail outages or were e-mail service is not available, APHIS and FSIS will use the following procedures for shipment notification.
      
      
      1. CBP Responsibilities
         
         CBP will:
         1. Initiate the notification form at the port of entry.
         2. Complete Section A of the notification form (Table 81 or 83)
         3. Indicate on the notification form whether a pink juice test (PJT) is required or is not required (see 5A of the notification sheet).
         4. Use a professional courier service (e.g. Fed Ex, Air Borne, DHL, etc….) in lieu of e-mail.
         5. Send the notification form to the attention of the “FSIS Inspector in Charge” at the Import Establishment indicated in section 7A of the form.
         6. Place the notification form in a sealed official government envelope to prevent tampering or manipulation of the notification form. The sealed envelope should be inserted into the courier service envelope addressed to the “FSIS Inspector” at the appropriate import establishment.
         
         
         
      2. FSIS Responsibilities
         
         FSIS import inspection personnel will:
         1. Ensure receipt of the notification form at the import establishment directly from the courier service or from an official of the import establishment who signed for the delivery. Inspection personnel will notify the CBP office indicated in Section A of the notification form if the sealed official government envelope within the courier envelope has been opened or tampered with.
         2. Complete Section B of the notification form as per the instructions (Table 81 or 83).
         3. Fax the notification form to the CBP office identified in Section A as confirmation that the inspection by FSIS was completed before the product was released into commerce. Completed forms should be faxed on the same day the reinspection is completed.
         4. File the fully completed and signed notification form along with the FSIS Form 9540-1, “Import Inspection Application and Report.
         5. Notify the regional import field office if a shipment fails to present for reinspection, if the proper certification statements are not included on the certificate, if the certificate is not with the shipment, or if the container seal is broken on a shipment. If approved by the FSIS Regional Import Field Supervisor, container seals may be broken by a designated plant employee and made available to import inspection personnel.
         
         
         
   4. Regional Import Field Office (RIFO) Responsibilities
      
      The RIFO will:
      1. Verify that all import establishments receiving restricted product are approved to perform the reinspections.
      2. Notify IID headquarters when an establishment is approved or disapproved to conduct reinspection of cooked meat from a country affected with foot and mouth disease.
      3. Notify CBP locally and IID headquarters if a shipment has not been presented for reinspection within 3 days of receipt of the notification. Notification should be made to the CBP office indicated in Section A that the shipment has not arrived.
      4. Maintain, as part of the contingency plan procedures for handling CBP notifications if there is a computer outage. The plan should include:
         • A back up means of notifying CBP that e-mail communication is not operational
         • Procedures for the reinspection of perishable cooked meat from restricted countries when the notification cannot be obtained through electronic or courier service
         
         
         
   5. Certification of Shipment
      
      Import inspection personnel will hold shipments per 9 CFR 94.1(d) (1) and notify the RIFO when a health cerrtificate does not match the shipment or a guaranty is necessary. The RIFO will notify IID Headquarters via email (importinspection@fsis.usda.gov) regarding any shipments with certification issues. IID headquarters will communicate the issue with APHIS headquarters in order to resolve the issue. IID headquarters will notify the RIFO of the outcome of the certification issue discussed with APHIS headquarters.
   
   
   
   6. AIIS Scheduled/Unscheduled TOI for Pink Juices
      
      The AIIS should assign a Pink Juice Test (PJT) type of inspection (TOI) automatically for every shipment of 03G (Fully Cooked, Not Shelf Stable) cooked/uncured meat imported from a FMD/RP restricted country. If the AIIS does not assign a PJT TOI (or is not available for assignments), the import inspector will add the pink juice testing TOI as “Unscheduled.”
      
      Note: The RIFO will notify IID Headquarters when the AIIS does not assign a PJT.
      
      Further, the import inspector will:
      1. Perform the examination and properly report the results into the AIIS; and,
      2. Report the results back to the Department of Homeland Security, Customs and Border Protection (DHS, CBP) on the “FSIS Notification for Perishable Cooked Beef from Countries Affected with FMD” or CBP Form AI-629 (Table 81 or 83).
         
         Note: This form must be sent by DHS/CBP to the import establishment prior to the shipments arrival for FSIS re-inspection.
      
      
      
   7. Net Weight Requirements
      
      If sampled tubes of cooked beef from FMD countries must meet APHIS weight restriction requirements as stated in CFR 94. 4 (b) (5), “meat cooked in tubes, weighing no more than 5kg (11.05 lbs.)”
      
      If any lots are found with product weighing in excess of 5 kg (11.05 lb), the import inspector must control the lot (e.g. retain). Import inspection personnel must notify the RIFO. The RIFO will notify IID headquarters who will work jointly to resolve the situation with APHIS headquarters. IID headquarters will give further guidance on the lots disposition.
   
   
   
   8. Pink Juice Exam for Cooked Meat from Restricted Countries
      
      There are currently 3 ways in which products subject to a pink juice examination may be presented for examination. They are:
      
      Presentation Method # 1: Packaged in a tube having an indicator piece (one solid piece of meat) no smaller than a 1½” cube in size at the approximate center of the tube.
      
      Presentation Method # 2: Packaged in a tube having an indicator piece (heat sensitive disk) at the approximate center of the tube.
      
      Presentation Method # 3: Further processed in the foreign plant with indicator pieces sealed in bags along with the shipment. Further processing may include diced, cubed, sliced, or other cuts taken from the skeletal muscle tissue.
      
      
      1. Presentation Method # 1 or 2:
         
         FSIS import inspection personnel will:
         1. Select the number of sample units using the sampling plan for a product examination of boneless manufacturing meat located in Table SP5 (see Table 66).
         2. Remove and defrost the center section of one tube from each carton and place the tube in plastic bags suitable for defrosting.
            
            Note: If the importer/broker/applicant wants to defrost the entire tube, this is acceptable; however, the tube should be placed in a plastic bag suitable for defrosting.
         3. Thaw the product samples using a water temperature in the defrost tank to be kept as low as possible to reduce the possibility of further cooking.
         4. Examine each sample unit of cooked meat to verify that at least one solid piece of meat should be no smaller than a 1½” cube in size (referred to as the “indicator piece”).
         5. For tubes having an indicator piece (one solid piece of meat)
            • After the center section of the sample unit has been completely thawed, the import inspector will manually separate and remove the indicator piece.
            • The import inspector will slice the indicator piece in half, squeeze one piece onto a white impermeable tray, and observe for the presence of pink juices on the tray.,/li>
         6. For tubes with heat sensitive disks
            • After the center sections of the sample unit have been completely thawed, the import inspector will manually separate and remove the heat-sensitive disc.
            • The import inspector will observe to see if the heat-sensitive disk has changed from silver to black. An example of an acceptable disk can be seen in Table 82.
            
            
            
      2. Presentation Method # 3: Further processed in the foreign plant with indicator pieces sealed in bags along with the shipment. Further processing may include diced, cubed, sliced, or other cuts taken from the skeletal muscle tissue.
         
         
         1. The following Certification Statement is required under 9 CFR 327.4 for indicator pieces containing TID as outlined in “Presentation Method #3.” The certificate must contain the following statements:
            
            “This cooked meat produced for export to the United States meets the requirements of Title 9, Code of Federal Regulations, 94.4(b, 7, ii).”
            
            
            “No more than two tubes were randomly selected per batch per cooker for cutting an indicator piece or obtaining a piece containing a TID. The indicator piece or piece containing a TID represents a shipment of (describe form of processed product – e.g., diced cubes of a particular size). A piece containing a TID or a piece 3.8 cm (1.5 in) or larger in each dimension was cut from the cold spot of the tube, and was sealed and marked with the following cooking date, cooker, and batch: __________ and the following date of selection of the tube ____________. The total number of indicator pieces or pieces containing TID’s enclosed in a sealed box is ______.”
         
         
         
         2. When a shipment of this type is presented for reinspection, import inspection personnel will:
            • Use AIIS process category O3G (fully cooked – not shelf stable). The subcategory to select in the AIIS is Cooked/Uncured
            • Enter the accurate product description to ensure capturing the type of further processing (e.g., cubed, diced, sliced, etc….) in the AIIS
            
            
            
         3. Import inspection personnel will verify:
            • The presence of a representative indicator piece from each cooker batch code identified on the health certificate.
            • Verify that each indicator piece (s) shipped with the lot corresponds to a specific batch identified on the health certificate.
            • The shipment cooker batch code certified on the certificate (certificates may have more than one cooker batch code) versus the case count identified for each lot of product.
            • If lots presented for reinspection have batch codes not identified on the certificate.
            
            Note: If the shipment does not meet any of the requirements as stated above then the lot must be controlled (e.g., retained). Import inspection personnel must notify the RIFO. The RIFO will notify IID headquarters who will work jointly to resolve the situation with APHIS headquarters. IID headquarters will give further guidance and lot disposition guidance.
            
            The indicator piece(s) and piece(s) containing the TID are:
            • Individually sealed,
            • Properly labeled with the cooking date, cooker and batch number,
            • Enclosed together in one sealed box that accompanies the shipment.
            
            
            
            For shipments without the indicator pieces, the lot will be refused entry. CBP and the Regional Import Field Office will be notified so that arrangements can be made for the product to be exported out of the country within 48 hours.
         
         
         
         4. FSIS import inspection personnel will:
            • Use the sealed indicator pieces or indicator pieces containing the TID to determine thoroughness of cooking (pink juice test).
            • Thaw the product samples using a water temperature in the defrost tank to be kept as low as possible to reduce the possibility of further cooking.
            • Examine each TID sample unit of cooked meat to verify for the presence of pink juices.
            
            
            
   9. Disposition of Pink Juice Test
      
      If pink juices are observed or the heat-sensitive disc has not turned black, import inspection personnel will immediately:
      
      
      1. Place the lot on FSIS Hold and notify their supervisor or designee.
      2. Notify the local CBP office identified in Section A of the notification form for guidance on possible further sampling of the lot and disposition of the lot. Regarding the tube size requirements, the import inspector will provide CBP or APHIS with all pertinent lot information.
      3. Retain one half of the sample for possible laboratory analysis, if requested by CBP or APHIS.
      4. Refuse entry on the shipment if CBP or APHIS so instructs (VS Requirements). APHIS/CBP must concur with the disposition of the lot due to the animal health risks to U.S. livestock.
      
      
      
   10. Recording Results
       
       Import inspection personnel will record the results of the examination in the AIIS.
   11. Bones Found in Cooked Meat
       
       If any amounts of bone or bone fragments are found in cooked meat from a restricted country, import inspection personnel must control (e.g., retain) the lot and notify local CBP/APHIS officials for guidance and disposition of the lot. Import inspection personnel will refuse entry on the shipment if CBP or APHIS so instructs (VS Requirements). APHIS/CBP must concur with the disposition of the lot due to the animal health risks to U.S. livestock.
   
   
   
   12. Microbiological Sampling
       
       If a Listeria/Salmonella type of inspection (TOI) is assigned on any shipment, import inspection personnel will:
       • Take an intact sample (1tube or 1 of the extra sealed sample TID indicator pieces)
       • Submit the sample to the lab as per Part 3, Section 4 of the Import Manual of Procedures
       • Notify the RIFO if they exempt laboratory sampling on any shipments
       
       
       
   13. Temperature Indicator Devices for Cooked Beef Patties (Uruguay only)
       
       At the present time, only Uruguay is approved by APHIS to use the process of inserting a temperature indicator device (TID) into meat before cooking to ensure that the meat reaches the specified temperature.
       
       
       1. Sampling
          
          Import inspection personnel will verify that each lot has a specially marked box (representing that lot) that contains square beef patties with a TID inserted in the center of each patty. If product is found to be raw or the TID is not located in the center of the patty, the import inspector must immediately put the lot on hold and notify the RIFO supervisor and IID headquarters. The import inspector will also notify local APHIS /CBP officials for guidance.
       
       
       
       2. Handling
          
          Product will be handled in a sanitary manner as specified in IV.B of this section.
       
       
       
       3. Thawing
          
          Import inspection personnel must temper the patty enough to remove the TID (Caution: over-tempering may cause the indicator piece to activate which may indicate cooking that has not taken place in the foreign country).
       
       
       
       4. Verifying Temperature Indicator Device Activation
          
          
          1. Import inspection personnel will remove the TID from the center of the beef patty to verify that the TID is activated (has turned black). See Table 82 for an example of how the device should appear when properly activated. If thoroughness of cooking in the product is verified, the lot is acceptable and the lot is allowed entry per APHIS requirements.
          2. If the temperature indicator device is not black, meaning it is only partially activated or did not activate, import inspection personnel must immediately:
             1. Place the lot on FSIS Hold and notify the RIFO supervisor or designee,
             2. Retain the square patties,
             3. Notify the local CBP office identified in Section A of the notification form for guidance on possible further sampling of the lot and disposition of the lot,
             4. Refuse entry on the shipment if CBP or APHIS so instructs (VS Requirements). APHIS/CBP must concur with the disposition of the lot due to the animal health risks to U.S. livestock.
             
             
             
       5. Recording Results
          
          Import inspection personnel will record the results of the examination in the AIIS.
       
       
       
5. Catalase Enzyme Test (CET) for Flat-Sour Spoilage
   
   
   1. The Catalase Enzyme Test (CET) is performed on 03D (thermally processed-commercially sterile) lots of canned cooked beef product. This includes corned beef, beef in gravy, and cubed beef whenever open-can sampling indicates a possibility of flat-sour spoilage (unsound condition).
   
   
   
   2. Import inspection personnel will perform the CET on product from the suspect can.
   
   
   
   3. Import inspection personnel must follow the procedures in the self-instructional guide titled; “Performing the Catalase Enzyme Test (CET)” pertaining to canned cooked beef products. The import inspector must consult with the RIFO supervisor or designee prior to purchasing the materials needed for the CET. The guide is available from IID headquarters.
   
   
   
   4. If either the CET or the organoleptic test result is positive, import inspection personnel must select additional samples from the lot. In addition, the product exam will be expanded as outlined in Table SP7 (see Table 67A) for an Intensified reinspection.
   
   
   
   5. The lot will be required to undergo an incubation examination which must be added as an unscheduled TOI. Additionally, the microbiologist-in-charge (MIC) at the Western Laboratory will be contacted as outlined in the CET guide under Step 47.
   
   
   
   6. Import inspection personnel will submit samples as instructed by the MIC.
   
   
   
   7. The results of samples submitted to the Western Laboratory will be reported to the Technical Service Center (TSC), Technical Assistance and Correlation (TAC) staff.
   
   
   
   8. The TAC will complete FSIS Form 7500-1 (see Table 14) with a recommendation for disposition of the lot. The recommendation will be forwarded to IID headquarters.
   
   
   
   9. IID headquarters will provide the import inspector with disposition instructions for the lot through the RIFO. If the lot is determined to be unacceptable, the lot will be refused entry for unsound condition under test results for product exam.
   
   
   
6. Prosciutto and Parma Hams
   
   
   1. Import inspection personnel will randomly select the number of required hams from the lot using Sampling Plan SP6 (see Table 67) for products subjected to normal sampling. Sampling Plan SP7 (see Table 67A) will be used for products subjected to intensified sampling.
   
   
   
   2. Import inspection personnel will apply the defect criteria in Table D5 (see Table 80) for canned and packaged products.
   
   
   
   3. Import inspection personnel will perform the following inspection procedures.
      
      
      1. The import inspector will perform a visual inspection of outer surfaces by:
         
         
         1. Observing for contamination, dirt, wood, insects, slime, off condition, etc…. The presence of mold on this type of product may be a result of the process. If present, the RIFO supervisor or designee should be consulted.
         2. Smelling the outer surface for any sign of odor.
         
         
         
      2. After the outer surface inspection, the import inspector checks for possible under-curing or off-condition by:
         
         
         1. Placing the ham on the inspection table with the face of the ham turned up and inserting a trier or knife into the hole of the aitch bone. If the aitch bone has been removed, a trier or knife is inserted into the area where the aitch bone was located.
         2. Inserting the trier or knife into the area of the stifle joint. The stifle joint is the joint connecting the hind shank bone and femur. If it is a boneless ham, the trier or knife is inserted into the area from which the stifle joint was removed.
         3. The import inspector quickly removes the trier or knife after each insertion and very carefully smells it.
         4. If an off condition or sour odor is detected, the import inspector holds the product and notifies the RIFO supervisor or designee for guidance on lot disposition.
         
         
         
      3. Samples are submitted for laboratory analyses as assigned by the AIIS. When possible, product that was used for and passed the trier inspection is sent for laboratory analyses.

[Return to Main Table of Contents]

Enclosure 1

PART 4: Reinspection
Section 4: Special Requirements

 

Import Regional Offices, E-Mailboxes, and States Covered

Detroit Office e-mail: Detroitmailbox@fsis.usda.gov 
Crowne Point Building
25900 Greenfield Rd.
Room 203
Oak Park, MI 48237
Phone: (248) 968-0722 Facsimile: (248) 967-2148

Areas of responsibility: Idaho, Illinois, Indiana, Iowa, Kentucky, Michigan, Minnesota, Missouri, Montana, Nebraska, New Hampshire, New York (along the Canadian border), North Dakota, Ohio, South Dakota, Vermont, Wisconsin, and Wyoming.

Los Angeles Office e-mail: LosAngelesmailbox@fsis.usda.gov
Gateway Corporate Center
21660 Copley Drive
Suite 175
Diamond Bar, CA 91765
Phone: (909) 396-9518 Facsimile: (909) 396-9520

Areas of responsibility: Alaska, American Samoa, Arizona, California, Colorado, Guam, Hawaii, Mariana Islands, Nevada, Oregon, Trust Territories of the Pacific, Utah, and Washington.

Miami Office e-mail: Miamimailbox@fsis.usda.gov
(Sunrise, FL)
7771 West Oakland Blvd
Suite 142
Sunrise, FL 33351
Phone: (954) 578-1398 Facsimile: (954) 578-1536

Areas of responsibility: Alabama, Arkansas, Florida, Georgia, Kansas, Louisiana, Mississippi, New Mexico, North Carolina, Oklahoma, Puerto Rico, South Carolina, Tennessee, Texas, and the U.S. Virgin Islands.

Philadelphia Office e-mail: Philadelphiamailbox@fsis.usda.gov
701 Market Street
Philadelphia, PA 19106
Phone: (215) 597-4219 Ext. 120 or 130 Facsimile: (215) 597-4946

Areas of responsibility: Connecticut, Delaware, District of Columbia, Maine, Maryland, Massachusetts, New Jersey, New York (downstate), Pennsylvania, Rhode Island, Virginia, and West Virginia.

[Return to Main Table of Contents]

Enclosure 2

PART 4: Reinspection (05/09/06)
Section 4: Special Requirements

Instructions for completion of CBP/FSIS Notification For or AI-629
Section A is to be completed by CBP at the port of arrival. The form must be completed for all shipments of perishable cooked meat from countries affected with FMD. Multiple meat/meat product shipments under the same Port Shipment ID number(s) may be documented on the same notification form.
Section B is to be completed by USDA/FSIS.
SECTION A: CBP (Print or Type)
ITEM 1A: Enter the Port Shipment ID number using either: Container number, Bill (Bill of Lading number/Air Way Bill number/Rail Bill number), or Truck Entry number. Enter the appropriate method.
ITEM 2A: Enter the country of origin of the product.
ITEM 3A: Enter the meat certificate number(s).
ITEM 4A: Enter the appropriate species name.
ITEM 5A: Indicate if a Pink Juice Test (PJT) is required by placing an “X” in the appropriate block. A PJT is required to determine if the perishable cooked meat has been cooked sufficiently to deactivate Foot and Mouth Disease (FMD). The meat must originate from an APHIS approved foreign facility. The PJT is performed by an FSIS Inspector at the FSIS Rapid-Defrost Facility approved to perform this test.
ITEM 6A: Confirm and enter the seal number on the container(s).
ITEM 7A: Enter information on the FSIS I-House.
ITEM 8A: Enter your name and badge number legibly. Make a copy for CBP records.
SECTION B: USDA/FSIS (Print or Type)
Fill out the bottom portion of the sheet and return to the CBP office indicated in Section A of this sheet.
ITEM 1B: Place an “X” in the appropriate box referring to whether the shipment arrived with the seal(s) intact and the seal number(s) match those listed in Item 6A.
ITEM 2B and ITEM 3B: Place an “X” in the appropriate box.
ITEM 4B: Place an “X” in the appropriate box. If pink juices are detected, refer to IV.D.6 or E.4 of this section for disposition instructions.

For Notification Form:
ITEM 5B: Place an “X” in the appropriate box.
ITEM 6B: Enter your name and badge number legibly.


For AI-629:
ITEM 5B: Currently FSIS is not reporting MIT to CBP/AI- Not applicable at this time
ITEM 6B: Place an “X” in the appropriate box
ITEM 7B. Enter your name and badge number legibly (7B for AI-629).


Note: AI-629 has a dual purpose for reporting MIT and PJT; however, FSIS currently does not report MIT to CBP-AI.

[Return to Main Table of Contents]

Enclosure 3

PART 4: Reinspection (05/09/06)
Section 4: Special Requirements Uruguay


The Animal and Plant Health Inspection Service (APHIS) allows the importation of shipments of fresh beef (chilled or frozen) from Uruguay into the U.S., provided that all bones and visually identifiable blood clots and lymphoid tissue are removed. Beef parts/products that may not be imported include all parts of bovine heads, feet, hump, hooves, internal organs, and ground products. All ground product will be refused entry for VS requirements. Import inspection personnel must notify their Regional Import Field Office if ground product is found during reinspection.

1. Fresh (chilled or frozen) de-boned beef or cooked beef products with no indicator piece for a pink juice test (e.g., rare roast beef)
   
   The following certification statements must be included in the health certificate issued by the Government of Uruguay that accompanies the shipment.
   
   
   1. The meat is beef from bovines that have been born, raised, and slaughtered in Uruguay.
   2. Foot-and-mouth disease has not been diagnosed in Uruguay within the previous 12 months.
   3. The beef came from bovines that originated from premises where foot-and-mouth disease has not been present during the lifetime of any bovines slaughtered for the export of beef to the United States.
   4. The beef came from bovines that were moved directly from the premises of origin to the slaughtering establishment without any contact with other animals.
   5. The beef came from bovines that received ante-mortem and post-mortem veterinary inspections, paying particular attention to the head and feet, at the slaughtering establishment, with no evidence found of vesicular disease.
   6. The beef consists only of bovine parts that are, by standard practice, part of the animal's carcass that is placed in a chiller for maturation after slaughter. Bovine parts that may not be imported include all parts of bovine heads, feet, hump, hooves, and internal organs.
   7. All bone and visually identifiable blood clots and lymphoid tissue have been removed from the beef.
   8. The beef has not been in contact with meat from regions other than those listed in Sec. 94.1(a) (2).
   9. The beef came from bovine carcasses that were allowed to maturate at 40 to 50 [deg] F (4 to 10[deg] C) for a minimum of 36 hours after slaughter and that reached a pH of 5.8 or less in the loin muscle at the end of the maturation period. Measurements for pH must be taken at the middle of both longissimus dorsi muscles. Any carcass in which the pH does not reach 5.8 or less may be allowed to maturate an additional 24 hours and be retested, and, if the carcass still has not reached a pH of 5.8 or less after 60 hours, the meat from the carcass may not be exported to the United States.
   10. An authorized veterinary official of the Government of Uruguay certifies on the foreign meat inspection certificate that the above conditions have been met.
   11. The establishment in which the bovines are slaughtered allows periodic on-site evaluation and subsequent inspection of its facilities, records, and operations by an APHIS representative.
   
   
   
2. Any shipment of frozen cooked beef, 03G (Fully Cooked, Not Shelf Stable) Cooked/Uncured product from Uruguay that does not have the additional animal health certification statements will be subject to a product exam for “Pink Juices”.



3. Shipments of frozen cooked beef, either rare or fully cooked, must be presented on a meat food product health certificate as outlined in Part 4, Section 2, and Enclosure 3 of the import manual. Cooked beef product presented for reinspection on the fresh meat and meat by-products health certificate will be put on “FSIS Hold.” Inspection personnel must notify the RIFO and refer to Part 4, Section 2, and IV for guidance.

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