dark overlay
nav button USDA Logo

FSIS

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Export Requirements for Barbados

BAR-11 (Aug 12, 2009)

Asterisks (*) indicate the most recent revision to these requirements. To search, click on your browser's "Edit" menu, then click on "Find (on this page)". Enter "*" in the "Find What" field, then click "Find" or "Find Next" until all asterisks have been identified.

Eligible/Ineligible Products

  1. Eligible Products
    1. All fresh, frozen or chilled beef and beef products (beef products includes offal, variety meats and processed beef) derived from cattle slaughtered on or after January 16, 2008.
    2. Fresh/frozen beef and beef products imported from Australia may be exported to Barbados. (See Documentation Section requirements.)
    3. Fresh/frozen and cooked poultry meat products.
    4. Wild Boar.


Documentation Requirements

  1. All shipments of beef and beef products must be accompanied by FSIS Form 9060-5, Meat and Poultry Export Certificate of Wholesomeness and an FSIS Letterhead Certificate. The certificates require a veterinary signature.
    1. The following statements must be included on the letterhead certificate:
      1. The United States is free from Foot and Mouth Disease and Rinderpest.
      2. The United States complies with the conditions in Article 2.3.13.4 of the Terrestrial Animal Health Code of the OIE, as a country that presents a Controlled Risk for Bovine Spongiform Encephalopathy.
      3. The fresh meat and meat products were produced and handled in a manner which ensures that such products do not contain and are not contaminated with the following specified risk materials: the brain, skull, eyes, trigeminal ganglia, spinal cord, vertebral column (excluding the vertebrae of the tail, the transverse processes of the thoracic and lumbar vertebrae, and the wings of the sacrum), and dorsal root ganglia of cattle 30 months of age and older, and the tonsils and distal ileum of the small intestine of any cattle regardless of age.
      4. The product was obtained from animals of U.S. origin or from animals and/or products that were legally imported in accordance with U.S. import requirements.*
      5. The cattle from which the fresh meat products destined for export were derived were not subjected to a stunning process, prior to slaughter, with a device injecting compressed air or gas into the cranial cavity, or to a pithing process.
  2. Beef and beef products imported from Australia. Obtain FSIS Form 9060-5 and provide a copy of the original Australian health certificate presented upon import into the U.S. In addition, the following statement should be typed in the "Remarks" section of FSIS Form 9060-5 or typed on an FSIS Letterhead certificate:

    "The beef or beef products were legally imported from Australia into the United States in accordance with U.S. import procedures for meat and poultry products."
  3. Certification of fresh/frozen and cooked poultry meat - All shipments must be accompanied by FSIS Form 9060-5, Meat and Poultry Export Certificate of Wholesomeness. The certificates require a veterinary signature. The following statements must be typed in the "Remarks" section of FSIS Form 9060-5:

    For fresh/frozen poultry meat

    "There have been no outbreaks of highly pathogenic avian influenza virus (fowl plague) for at least 90 days in the state where the birds were produced or slaughtered. Further, in the area where the birds were produced or slaughtered (such an area being within a minimum radius of 50 kilometers from the production farm), neither Newcastle disease, fowl cholera nor any other serious infectious fowl disease as recognized by the government of the United States, has occurred for at least 90 days."

    For cooked poultry meat
    1. "The poultry meat was not derived from birds slaughtered in the context of an avian influenza or other disease control or eradication program;
    2. The poultry meat has been subjected to a heat treatment such that the middle of the product reached a temperature of at least 72 degrees Celsius;
    3. The poultry meat product was handled in such a manner that any possibility of contamination of the product by unprocessed poultry material after the heat process, either directly or indirectly, was prevented; and
    4. The poultry meat product did not come into contact with any products of bovine origin at any stage of manufacturing or handling."
  4. Certification of wild boar - Obtain FSIS Form 9060-5, Meat and Poultry Export Certificate of Wholesomeness. The certificates require a veterinary signature. In addition, the following statements must be included on a FSIS Letterhead Certificate:
    1. African Swine Fever, Foot and Mouth Disease, Hog Cholera, Rinderpest and Swine Vesicular Disease have not occurred in the United States of America during the last twelve (12) months.
    2. The products were derived from animals that passed veterinary ante-mortem and post-mortem inspection at the time of slaughter.
    3. The products originate from a USDA inspected slaughter establishment that slaughters animals for human consumption.
    4. The products are sound and fit for human consumption.
    5. The products originated from pigs tested at slaughter for trichinae in an official laboratory with negative results or, alternatively, the meat underwent treatment to destroy trichina according to one of the methods described in 9 CFR 318.10.


Other Requirements

  1. For fresh/frozen poultry meat. If the poultry product transits a third country, pre-approval must be obtained by the importer of the product from the Veterinary Services/Barbados. In addition, the container must be sealed with an official USDA seal and the seal number must be indicated in the "Remarks" section of the FSIS Form 9060-5.


Plants Eligible to Export

All USDA federally inspected plants are eligible to export to Barbados.

BAR-11 (Aug 12, 2009)

Last Modified Jun 13, 2013