Export Requirements for Costa Rica

CR-16 May 6, 2008)

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Eligible/Ineligible Products

Eligible Products
1. Fresh/frozen boneless beef including further processed products, and beef tongues, kidneys, livers, and hearts from cattle less than 30 months of age produced under an approved AMS Export Verification (EV) program. Veal is not subject to an approved EV program; however, an EV program is necessary if the facility also handles non-conforming product in which case the EV program is required to ensure control of the non-conforming product. Information about the EV program for Costa Rica and a list of EV approved establishments can be obtained from AMS' Web site.
  
  If FSIS inspection personnel become aware of concerns that an AMS approved EV establishment is not properly executing its EV program, export certification should not be issued for the product in question and AMS should be notified at ARCBranch@usda.gov. Inspection personnel should include their immediate supervisor on messages to AMS. The following information should be included in the message:
  - Establishment name, address, an establishment number.
  - Product type, product code, and quantity of product.
  - Date of production, lot number, and shift.
  - Date and nature of observation.
  - Name of country product is intended for export.
  - Export certificate number (if applicable).
  - Any other information to verify claim.
  - Name of inspection official.
2. Fresh/frozen boneless pork, pork chops, ribs, bone-in ham, livers, skin, and fat.
3. Fresh/frozen poultry and poultry meat products.
4. Fully cooked poultry meat products.
5. Fully cooked pork meat products.

Documentation Requirements

Certification Requirements
1. For fresh/frozen boneless beef and beef tongues, kidneys, livers and hearts. In completing the FSIS Form 9060-6, Application for Export, the following statement must be included: "The product meets EV requirements for Costa Rica." Obtain FSIS Form 9060-5, Meat and Poultry Export Certificate of Wholesomeness. The following statements must be provided on a letterhead certificate:
  1. The boneless beef, tongues, kidneys, livers, or hearts must come from animals less than 30 months of age.
  2. The meat was derived from animals that were not fed meat and bone meal of ruminant origin. Feeding ruminants with animal proteins of ruminant origin (meat and bone meal) is prohibited in the United States.
  3. The meat was processed as boneless beef, tongues, kidneys, livers or hearts and does not include tonsils.
  4. The meat, tongues, kidneys, livers or hearts contain no specified risk material related to bovine spongiform encephalopathy (BSE), including skull, brain, eyes, tonsils, trigeminal ganglia, vertebral column excluding the tail and the transverse processes of the thoracic and lumbar vertebrae, spinal cord, dorsal root ganglia or intestines (from duodenum to the rectum).
  5. The meat, tongues, kidneys, livers or hearts were subject to testing for chemical residues in accordance with the USA National Residue Programs sampling plans.
  6. The product (beef, tongues, kidneys, livers or hearts) was inspected and passed and found fit for human consumption.
  7. The product (beef, tongues, kidneys, livers or hearts) was produced under mandatory HACCP regulations that require testing for salmonella and Escherichia coli and was found to be in full compliance.
2. Fresh/frozen boneless pork, pork chops, ribs, bone-in ham, livers, skin and fat - obtain FSIS Form 9060-5, with the following certification statements additionally provided on a letterhead certificate:
  1. The United States is free of classical swine fever and vaccination against the disease is prohibited.
  2. The pork and pork products were derived from animals that were subject to testing for chemical residues in accordance with the USA National Residue Program sampling plans.
  3. The pork and pork products were inspected and passed and found to be wholesome and fit for human consumption.
  4. The pork and pork products were produced under mandatory HACCP regulations that require testing for Salmonella and Escherichia coli and were found to be in full compliance.
3. Fresh/frozen poultry � obtain FSIS Form 90605,with the following certification statements additionally provided on a letterhead certificate:
  1. The product was derived from birds originating from a zone free of exotic Newcastle disease and highly pathogenic notifiable avian influenza (HPNAI) for at least 21 days prior to slaughter, and from birds subjected to ante-mortem and post-mortem inspections for NAI with favorable results.
  2. The birds are the progeny of flocks participating in the National Poultry Improvement Plan which are routinely monitored and free from Salmonella pathogenic to poultry.
  3. The slaughter plant or establishment where the birds were processed was under official inspection and is authorized to export poultry meat.
  4. The product was inspected and passed and found fit for human consumption.
  5. The poultry meat was produced under mandatory HACCP regulations that require testing for Salmonella and Escherichia coli and was found to be in compliance.
  6. The poultry meat was produced in accordance with the U.S. National Residue Program.
  In addition, the following condition must be met:
  1. Any frozen product arriving in Costa Rica more than two months from its packing date will be refused entry.
  2. Spanish language product labels must include lot number, packaging date, and the official number of the producing establishment.
  3. Product must be packed and maintained at -18 degrees Celsius for the duration of the shipment to Costa Rica.
4. Fully cooked poultry meat products - obtain FSIS Form 9060-5, and include the following certification statement in the "Remarks" section:
  
  "The fully cooked processed poultry product was produced in accordance with USDA regulatory requirements."
5. Fully cooked pork meat products - obtain FSIS Form 9060-5, and include the following certification statement in the "Remarks" section:
  
  "The fully cooked processed pork product was produced in accordance with USDA regulatory requirements."

Other Requirements

Frozen boneless beef, tongues, kidneys, livers, or hearts arriving in Costa Rica more than six (6) months after their packing date will be refused entry. Fresh boneless beef shipments arriving in Costa Rica more than nine (9) days after their packing date will be refused entry.
The beef product should be labeled in Spanish and the labels must include lot number, packaging date and the official number of the producing establishment.
Frozen beef product must be packed and maintained at -18 degrees Centigrade during storage and inside shipping containers while in-transit to Costa Rica. Fresh beef products should be kept at 0 degrees Centigrade or below.
For beef and pork products destined for the retail market, product labeling must be in compliance with Ministry of Health and Ministry of Commerce and Economy regulations. Exporters are advised to work closely with Costa Rican importers to assure labeling meets these requirements.
Frozen pork and pork products arriving in Costa Rica more than six (6) months after their packing date will be refused entry. Fresh pork and pork products arriving in Costa Rica more than nine (9) days after their packing date will be refused entry.
The pork product should be labeled in Spanish and the labels must include lot number, packaging date, and the official number of the producing establishment.
Frozen pork product must be packed and maintained at -18°C during storage and inside shipping containers while in-transit to Costa Rica. Fresh pork products should be kept at 0°C or below.
All export certificates accompanying product must be signed by an FSIS veterinarian in blue ink.

Plants Eligible to Export

All Federally inspected establishments are eligible to export to Costa Rica.*

CR-16 (May 6, 2008)


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