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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Export Requirements for Uruguay

UY-16 (Jul 10, 2014)

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. 


Ineligible/Eligible Products

  1. Eligible
    1. Beef and beef products
    2. Pork and pork products
    3. Pork casings
    4. Turkey meat and turkey meat products
    5. Fresh/frozen poultry and poultry products
    6. Cooked poultry and poultry products

Documentation Requirements

All required forms and letterhead statements must be dated and signed by an FSIS veterinarian (name, degree [DVM or equivalent] must be typed after the signature).

  1. Certification Requirements
    1. Beef and beef products – Obtain FSIS Form 9060-5, Meat and Poultry Export Certificate of Wholesomeness and the FSIS Letterhead Certificate for Export of Beef and Beef Products to Uruguay.
    2. For all pork and pork products - Obtain FSIS Form 9060-5. Include the following statements in the "Remarks" section:
      "The animals from which the product was obtained originated from farms that are free of O.I. E. List A diseases that affect swine." "The animals from which the product was obtained were slaughtered in official establishments with permanent veterinary inspection and are fit for human consumption."

      Note: The above certification statements are not to be used on FSIS Form 9060-18 for pork casings.
    3. Pork Casings - Obtain FSIS Form 9060-18 (08/25/2011) Animal Casings Export Certificate for Countries Requiring Ante-Mortem, Post-Mortem and Sound and Clean Statements.
    4. Turkey meat and turkey meat products - Obtain FSIS Form 9060-5, Meat and Poultry Export Certificate of Wholesomeness and the FSIS Letterhead Certificate for Export of Turkey Meat and Turkey Mead Products to Uruguay.
    5. Fresh/Frozen poultry and poultry products - Obtain FSIS Form 9060-5, Meat and Poultry Export Certificate of Wholesomeness and the FSIS Letterhead Certificate for Export of Fresh and Frozen Poultry and Poultry Products (poultry carcasses, and cuts, including bone-in and boneless) to Uruguay:
    6. Poultry product for ship stores - Obtain FSIS Form 9060-5, Meat and Poultry Export Certificate of Wholesomeness. Additionally, the following statement must be typed in the "Remarks" section of FSIS 9060-5:
      "Product for ship stores. This product originated from birds slaughtered and processed in a State free of exotic Newcastle disease."
    7. Cooked poultry and poultry products - Obtain FSIS Form 9060-5, Meat and Poultry Export Certificate of Wholesomeness and the FSIS Letterhead Certificate for Cooked Poultry and Poultry Products for Export to Uruguay,
  2. Additional Certification Requirements
    1. Export certification of inedible products, other than technical animal fat (9 CFR 351) and certified pet food (9 CFR 355), is no longer provided by FSIS. Exporters should contact APHIS field offices to obtain information about certification of inedible products. A list of APHIS offices is available at APHIS' Web site.

Other Requirements

Processed meat and poultry products must be registered with the Intendencia Municipal de Montevideo, and receive a Certificate of Marketing from Technical Laboratory of Uruguay. For more information about this process, please see the Foreign Agricultural Service’s Global Agricultural Information Network report.  Meat and poultry products exporters should verify that a valid import permit has been issued to the importer prior to shipment.

All exporters intending to export meat and poultry products to Uruguay must submit a monograph of how the product is processed and or packed.  This monograph can describe the process with text or graphically, and must be submitted to the Ministerio de Ganaderia Agricultura Y Pesca (MGAP) prior to embarkation of the product.  The monograph must also include the formulation of the product, and should list ingredients in percentages in descending order.  If a thermal treatment was used to produce the product this information should be included in the monograph.  Product which is Thermally processed – commercially sterile, must have documentation indicating the process being used by the producing establishment is certified by an official institute or accredited by the company.  The monograph must be signed by the individual at the producing establishment responsible as the sanitary authority.*

Exporters must also submit to MGAP the label that the exporter intends to use on the product being exported.  This label submission should include “Safe Handling Instructions”, and must be submitted in duplicate for review. Additionally, exported meat and poultry product to Uruguay must have an expiration date or best used by date in a MM DD YYYY format with the product.*

All submitted documents must be accompanied with a Spanish translation.*

Plants Eligible to Export

All Federally inspected meat establishments are eligible to export to Uruguay.
 

Last Modified Jul 10, 2014