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Export Requirements for Japan

JA-259 (Aug 22, 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.


Meat Export Requirements for Japan

Eligible/Ineligible Product

  1. Eligible Products - The following products are eligible to be exported to Japan as edible product:
    1. Beef and beef products derived from cattle less than 30 months of age that are in compliance with FSIS regulations that ensures the removal of the distal ileum of the small intestines and the tonsils (per 9 CFR 310.22(a)(2) and FSIS Directive 6100.4.
      1. Fresh /frozen beef and beef offal (raw intact beef).  Effective June 3, 2013, raw ground beef, without added seasoning, is eligible for export to Japan.
      2. Effective April 1, 2014, scalded small intestines, scalded stomachs, scalded blood vessels (including scalded aortas) are eligible for export to Japan.
      3. Fresh/frozen veal and veal offal (raw intact veal).  Effective June 3, 2013, raw ground veal, without added seasoning, is eligible for export to Japan.

      Further, to be eligible to export beef and beef products to Japan, the slaughter and processing establishment (including cold storage facilities repackaging beef and beef products under Identification Services) must implement a USDA Less Than 30 Months Age Verification Quality System Assessment Program (QSA Program GVD1035A) that is approved by USDA's Agricultural Marketing Service (AMS). Only upon completion of a successful on-site audit by AMS of a meat establishment to ensure compliance with QSA LT-30 Program requirements will that meat establishment be approved as eligible to export beef and beef products to Japan. Establishments operating under an approved EV program for beef to Japan are eligible under the QSA LT-30 program. Information about the QSA LT-30 Program for Japan and a list of QSA-approved establishments for Japan, including their approval dates can be obtained from the AMS web site.

      Each company is required to maintain a unique product identification system, which can be accessed by authorized FSIS inspection personnel from FSIS' Intranet site.

      FSIS inspection personnel should refer to FSIS Notice 12-13, "Certifying Products Under Export Verification and Less Than 30 Months of Age Verification Quality System Assessment (EV/QSA) Programs", for guidance on verification activities related to certification of beef and beef products to Japan.

      Note: Beef and beef products derived from cattle 20 months of age or younger, slaughtered prior to February 1, 2013, and produced under an approved AMS Export Verification (EV) program for beef to Japan will be eligible. To export product produced under the EV program to Japan, the applicant must request a Statement of Verification (SOV) from AMS' ARC Branch for each shipment. For more information on obtaining a SOV, access the Export Verification (EV) Programs Additional Requirements page from AMS' Web site. The unique product identification system can be accessed by authorized FSIS inspection personnel from FSIS' Intranet site.
    2. Pork and pork products.
    3. Equine products, including horsemeat.
    4. Pork placentas.
      1. To meet HACCP requirements, establishments seeking to save swine placentas as edible are required to perform a hazard analysis per 9 CFR 304.3(c) and develop and validate, if necessary, a HACCP plan applicable to that product in accordance with 9 CFR 417.2.
      2. Establishments are expected to develop collection procedures that meet sanitary dressing requirements (9 CFR 416.4(d)) and may incorporate such procedures in their HACCP, SSOP or PR program.
      3. Certification of swine placentas requiring reinspection for export is a reimbursable service.
    5. Non-ruminant origin meat products produced using natural ruminant casings (See Processing Section and Documentation Section A.4.a. and b. Plant Eligibility Section.)
    6. Non-ruminant origin meat products produced using natural pork casings (See Documentation Section A.4.c.)
    7. Non-ruminant origin meat products produced using artificial casings derived from cattle hides and pork skins. (See Documentation Section A.4.d. and e.)
    8. Natural pork casings and imported natural ruminant casings from certain countries. (See Processing, Documentation, and Plant Eligibility Sections.)
  2. Ineligible Meat Products
    1. Processed beef products and veal products (except scalded products listed in Eligible Products)  (including ready-to-eat products), and advanced meat recovery products containing beef or veal.
    2. Meat and meat products derived from sheep and goats.
    3. Coloring agents are not permitted in raw meat products.
    4. Bison, deer and elk meat.
  3. Eligibility of Meat Imported into the U.S.
    1. Imported beef is not eligible for export to Japan.
    2. Pork imported from Canada and Denmark is eligible for export to Japan. See the documentation requirements in A.2.f. of the Documentation section. Pork imported from other countries is not eligible for export to Japan at this time.


Processing Requirements

Note: Exporters are advised to work closely with their importer regarding Japanese standards of meat products intended for export to Japan. The information presented below is not inclusive of all the details of the standards of composition and manufacture. Please contact the Export Programs Staff at (202) 720-0082 or (855) 444-9904 if additional assistance is needed.

 

  1. Processed Meat Product.
    1. Unheated Meat Products (e.g., parma, prosciutto, coppa or country ham or unpasteurized ham requiring refrigeration)
      1. May contain up to 70 ppm nitrite in the finished product (NOTE: USDA requires a minimum of 120 ppm nitrite going into non-heated, cured products. Non-heated, cured product containing a maximum of 70 ppm nitrite may be exported to Japan provided that the outside container is marked "For Export to Japan.").
      2. Exporters should be aware of the raw material requirements for producing unheated meat products for Japan since they may have to document this information to their Japanese importer. The meat must be maintained chilled at 4° C (39.2° F) and the pH of the meat is to be 6.0 or below.
      3. Smoked or dried product intended to be stored at room temperature must either have a pH below 4.6 or the water activity less than .93, if the pH is between 4.6 and 5.1.
    2. Specifically heated meat products. (e.g., bacon, etc.)
      1. may contain up to 70 ppm nitrite in the finished product,
      2. must be heated to an internal temperature of 60° C (140° F) maintained for 12 minutes or the equivalent. Note: Current Japanese regulations recognize the cooking standards for roast beef (9 CFR 318.17) as equivalent to the above requirements or the time/temperature chart listed below:

        (F°) Time
        55 (131.0) 97 minutes
        56 (132.8) 64 minutes
        57 (134.6) 43 minutes
        58 (136.4) 28 minutes
        59 (138.2) 19 minutes
        60 (140.0) 12 minutes
        61 (141.8) 9 minutes
        62 (143.6) 6 minutes
        63 (145.4) 0

      3. Exporters should be aware of the raw material requirements for producing specifically heated meat products for Japan since they may have to document this information to their Japanese importer. The meat must be maintained chilled at 4°C (39.2°F) and the pH of the meat is to be 6.0 or below:
    3. Heat treated products. (e.g., Ham, bacon, sausage products)
      1. May contain up to 70 ppm nitrite in the finished product,
      2. Must be heated to an internal temperature of 63° C (145° F) maintained for 30 minutes or equivalent. Current Japanese regulations recognize the following time/ temperature relationships as equivalent:

        (F°) Time
        60 (140.0) 129 minutes
        61 (141.8) 80 minutes
        62 (143.6) 49 minutes
        63 (145.4) 30 minutes
        64 (147.2) 19 minutes
        65 (149.0) 12 minutes
        66 (150.8) 7 minutes
        67 (152.6) 5 minutes
        68 (154.4) 3 minutes
        69 (156.2) 2 minutes
        70 (158.0) 1 minute
        71 (159.8) 38 seconds
        72 (161.6) 23 seconds
        73 (163.4) 14 seconds
        74 (165.2) 9 seconds
        75 (167.0) 5 seconds

    4. Dried meat products. (e.g., salami)
      1. May contain up to 70 ppm nitrite in the finished product,
      2. Water activity must be under 0.87.
    5. Sodium tripolyphosphate and sodium phosphate are permitted to be used in processed meats. Product descriptions entered on FSIS Form 9060-5 and FSIS form 9290-1 should coincide exactly with product name approved by the Label Review Branch (LRB).
    6. Intestines
      1. Pork intestines must be cleaned, then scalded at 80° C (176° F) for 3 minutes. When the export request is for chitterlings or bungs, scalding is not required.
    7. Nongravid Uteri--Immediately after passing inspection, uteri must be chilled, preferably in crushed ice. Uteri are then drained, packed, and frozen. Hot freezing is not permitted.
    8. Non-ruminant origin meat products produced using natural ruminant casings.
      1. The natural casings must be derived from animals which were born and raised in countries other than the United Kingdom (Great Britain and Northern Ireland), Ireland, Switzerland, France, Portugal, Belgium, Luxembourg, Denmark, the Netherlands, Liechtenstein, Germany, Spain, Greece, Italy, Czech Republic, Slovakia, Austria, Finland, Slovenia, Poland, Sweden, Israel, Canada, USA or Brazil.
      2. U.S. establishments that process or repackage the imported natural casings and establishments that produce the meat product must only handle ruminant casings that comply with the source requirement in 8.a. for all production. Segregation programs are not permitted.
    9. Imported natural ruminant casings
      1. The natural casings must be derived from animals which were born and raised in countries other than the United Kingdom (Great Britain and Northern Ireland), Ireland, Switzerland, France, Portugal, Belgium, Luxembourg, Denmark, the Netherlands, Liechtenstein, Germany, Spain, Greece, Italy, Czech Republic, Slovakia, Austria, Finland, Slovenia, Poland, Sweden, Israel, Canada, USA or Brazil.
      2. U.S. establishments that process or repackage the imported natural ruminant casings must only handle ruminant casings that comply with the source requirement in 9.a. for all production. Segregation programs are not permitted.
    10. Natural Pork casings
      1. If U.S. establishments that process or repackage natural pork casings also process or repackage natural ruminant casings, the ruminant casings must comply with the source requirement in 9.a. above for all production. Segregation programs are not permitted.


Approved Beef Antimicrobial Treatments

Eligible beef and beef products and veal and veal products intended for export to Japan derived from animals slaughtered on and after November 25, 2013, can only be treated with the following antimicrobial agents. These agents must be used in accordance with FSIS Directive 7120 or, in the case of sodium hydroxide, on the basis of a no objection letter from FSIS to the establishment.

    1. Acetic acid
    2. An aqueous solution of hydrochloric acid, phosphoric acid and lactic acid
    3. An aqueous solution of sulfuric acid and sodium sulfate
    4. A blend of lactic acid (45-60%), citric acid (20-35%) and potassium hydroxide (>1%)
    5. Calcium hypochlorite
    6. Citric acid
    7. Egg white lysozyme
    8. Electrolytically generated hypochlorous acid
    9. An aqueous solution of citric and hydrochloric acids adjusted to a pH of 0.5 to 2.0
    10. Lactic acid
    11. Organic acids (only lactic, acetic and citric)
    12. Ozone
    13. An aqueous solution of peroxyacetic acid, octanoic acid, acetic acid, hydrogen peroxide, peroxyoctanoic acid, and 1-hydroxyethylidene-1, 1-diphosphonic acid (HEDP)
    14. A mixture of peroxyacetic acid, hydrogen peroxide, acetic acid, and 1-hydroxyethylidene-1, 1-diphosphonic acid (HEDP)
    15. A combination of two aqueous mixtures of Peroxyacetic (peracetic) acid, hydrogen peroxide, acetic acid, and stabilizer 1-hydroxyethylidene-1, 1-diphosphonic acid (HEDP)
    16. An aqueous mixture of peroxyacetic acid, hydrogen peroxide, acetic acid, and 1-hydroxyethylidene-1, 1-diphosphonic acid (HEDP)
    17. A mixture of peroxyacetic acid, hydrogen peroxide, acetic acid and hydroxyethylidene-1, 1-diphosphonic acid (HEDP) and water
    18. Sodium citrate buffered with citric acid to a pH of 5.6
    19. Sodium hypochlorite
    20. Sodium hydroxide

Note: The use of peroxyacetic formulation, the above 13-17, is provisionally permitted. 

In addition, the following list of acidifiers/alkalizers may be used to adjust the pH of the antimicrobial agents used on beef and beef products and veal and veal products exported to Japan. These compounds must be used in accordance with FSIS Directive 7120.1 or, in the case of sodium hydroxide, on the basis of a no objection letter from FSIS to the establishment.

  1. An aqueous solution of citric acid, hydrochloric acid, and phosphoric acid
  2. An aqueous solution of hydrochloric acid, phosphoric acid and lactic acid
  3. An aqueous solution of sulfuric acid, citric acid and phosphoric acid
  4. A blend of citric acid, hydrochloric acid and phosphoric acid
  5. Sodium hydroxide


Labeling Requirements

  1. Meat Products
    1. Cartons containing non-heated, cured only products with a maximum of 70 ppm nitrite must be labeled "For Export to Japan."
    2. Water activity, pH, cooking temperatures and heated before packing/heated after packing, must be identified on the labels when printed in Japanese.
    3. If there are no specification standards for processed meat products in Japan, then the product name can be used in the Japanese Label.
  2. Net Weight
    1. If not preprinted by the label manufacturer, the net weight (in kilograms) should be stenciled, stamped or handwritten on the carton. Pounds may be shown on the label as well.
    2. Product arriving in Japan without net weight labeling on the retail packages must be weighed and labeled in compliance with the Japanese Measurement Law.
  3. Food Additives. Japanese food additives requirements are very complex. Importers can provide samples of new products to the Ministry of Health and Welfare inspectors to verify that all additives are approved by Japan. Exporters are advised to work with their importers to confirm eligibility of additives in the products being exported to Japan.
  4. Meat or meat products that deteriorate within days must bear a "use by" date, and products whose quality can be maintained longer than five days are required to show a "best before" date. This information must be present on imported products when the product enters Japanese commerce. The date information can be applied in the United States prior to export or it can be applied in Japan prior to release from a bonded warehouse. This requirement applies to bulk packed products as well as consumer ready packages.
  5. Use of “best before” and “use by” dates is regulated by the Consumer Affairs Agency of Japan.  Japanese importers are responsible for clearly labeling meat or meat products with the appropriate “best before” or “use by” date in Japanese at the time the importer sells the product.  In practice, Japanese importers may request that U.S. suppliers/manufacturers of meat and meat products provide information for the importer to set the appropriate “best before” or “use by” date.*


Documentation Requirements

  1. Certification requirements for meat products. All export certificates to Japan may be signed by an FSIS veterinarian or inspector.
    1. Obtain FSIS Form 9060-5 Meat and Poultry Certificate for Wholesomeness and FSIS Form 9290-1 (05/20/2014) Certificate for Export to Japan for all meat and meat products, including equine products.
    2. Fresh/frozen beef and beef offal and veal and veal offal
      1. The export applicant must provide information about the consignment that includes specific product identification information, production date, number of boxes, manufacturer, and the statement "Product meets all the requirements of the QSA LT-30 Program requirements for Japan" in Block 14 of FSIS Form 9060-6.
      2. Obtain FSIS Form 9060-5, Meat and Poultry Export Certificate of Wholesomeness
      3. Obtain FSIS Form 9290-1, Certificate for Export to Japan. See Clarification of Export Procedures for Certifying Product for information about completing this certificate.
      4. For beef and beef products derived from cattle slaughtered on and after February 1, 2013 and produced under the QSA LT-30 program. Obtain an FSIS Letterhead Certificate with the following statements:
        1. Cattle slaughtered for the production of the exported beef to Japan (hereinafter referred to as "the slaughtered cattle") have been born and raised only in the USA, or legally imported from Canada, or legally imported from one of the following third free countries recognized by the Japanese animal health authorities as eligible to export beef and beef products to Japan: Norway, Hungary, Iceland, Mexico, Belize, Guatemala Honduras, El Salvador, Nicaragua, Costa Rica, Panama, Dominican Republic, Chile, Northern-Mariana Islands, New Zealand, Vanuatu, New Caledonia, and Australia.
        2. The slaughtered cattle were not suspect or confirmed BSE cases, or cohorts of BSE cases, as defined in the Terrestrial Animal Health Code adopted by the World Organization for Animal Health (OIE).
        3. The exported beef or beef products to Japan were produced by eligible meat establishments and fulfilled all the requirements of the USDA Less than 30 Months Age Verification Quality System Assessment (QSA) Program for Japan.
        4. The beef and beef products will be produced and handled in a manner to prevent contamination with any causative agents of animal infectious diseases.
      5. For beef and beef products derived from cattle slaughtered prior to February 1, 2013 and produced under the EV program. In addition to the FSIS Form 9060-5 and FSIS Form 9290-1, obtain an FSIS Letterhead Certificate with the following statements:
        1. Cattle slaughtered for the production of the exported beef to Japan (hereinafter referred to as "the slaughtered cattle") have been born and raised only in the USA, or legally imported from Canada, or legally imported from the third free countries listed here and raised in the USA. Third free countries are: Norway, Hungary, Iceland, Mexico, Belize, Guatemala, Honduras, El Salvador, Nicaragua, Costa Rica, Panama, Dominican Republic, Chile, Commonwealth of the Northern Mariana Islands, New Zealand, Vanuatu, New Caledonia, Australia.
        2. The slaughtered cattle were not suspect or confirmed BSE cases, or confirmed or suspected progenies, or cohorts of BSE cases, as defined in the Terrestrial Animal Health Code adopted by the World Organization for Animal Health (OIE).
        3. The slaughtered cattle were found to be sound and healthy as a result of ante- and post-mortem inspections conducted by USDA veterinary inspectors in the designated facilities at the time of slaughter.
        4. The exported beef to Japan fulfilled all of the required conditions described in the EV Program. In case the slaughtered cattle have been legally imported from Canada, criteria 5.2.1.1 or 5.2.1.2 of the EV program is applied in order to verify 20 months of age or younger. In case the slaughter cattle have been legally imported from the third free countries listed above other than Mexico and raised in the USA, only criteria 5.2.1.1 of the EV Program is applied in order to verify 20 months of age or younger.
        5. The exported beef to Japan has been handled at the designated facilities in such a way as to prevent contamination with any causative agents of animal infectious diseases until shipment to Japan.

        Note: Product derived from cattle slaughtered before February 1, 2013, cannot be certified on the same certificate (e.g., FSIS Form 9060-5, FSIS Form 9290-1, and the letterhead certificate) as product from cattle slaughtered on or after February 1, 2013 under the QSA LT-30 program.
      6. Pork, pork placentas, and pork products - The following statements and information must be included in the "Remarks" section of FSIS Form 9060-5:
        1. For pork and pork products of U.S. origin:

          "The USA is free of hog cholera; vaccination against hog cholera is prohibited; and importation of pigs vaccinated against hog cholera is prohibited."
        2. For pork and pork products imported into the U.S. from Canada, and now being exported to Japan in Canadian packaging (no processing in the United States):

          "for the product described above, the processing including slaughtering, dressing, eviscerating, dividing and chopping or the manufacturing, has been done in accordance with Canadian livestock meat inspection requirements which are deemed equivalent to the Japanese Food Sanitation Law, and the Japanese Abattoir Law."

          "Canada is free from hog cholera and that vaccination against hog cholera and the importation into Canada of pigs vaccinated against hog cholera is prohibited."

          Also include the name, address, official establishment number of the Canadian facility and the slaughter or processing dates in Canada in the Remarks section.

          It is the exporter´s responsibility to provide a copy of an official Canadian Food Inspection Agency (CFIA) certificate that includes this information for the consignment in order for these statements to be included on the FSIS certificate. A copy of the CFIA certificate must also be presented at the Japan port of entry.
        3. For pork imported from Canada and processed in the United States, the certification statements in i. and ii. must be included.
        4. For pork and pork products imported into the U.S. from Denmark, and now being exported to Japan in Danish packaging (no processing in the United States):

          "Denmark is free from CSF."
          "In Denmark, vaccination against CSF is prohibited."
          "In Denmark, importation of pigs vaccinated against CSF is prohibited."

          OR

          "The pig meat etc. used for the production of the exported pig meat etc. was derived from pigs subjected to ante- and post-mortem without any evidence of CSF and not vaccinated against CSF and was processed in a way to ensure the destruction of CSF virus in Denmark."

          Also include the name, address, official establishment number of the Danish facility and the slaughter or processing dates in Denmark in the "Remarks" section.

          It is the exporter's responsibility to provide a copy of an official Danish Veterinary and Food Administration certificate that includes these statements for the consignment in order for these statements to be included on the FSIS certificate. A copy of the Danish Veterinary and Food Administration certificate must also be presented at the Japan port of entry.
        5. For pork imported from Denmark and processed in the United States, the certification statements i. and iv. must be included.
        6. Label claims such as "Berkshire" or "Kurobuta" should not be part of the product name identified on the export certificate. Further, additional certification statements referring to such label claims should not be included on FSIS export certificates.
      7. Non-ruminant origin meat products produced using natural or artificial casings. In addition to the certification indicated above, the following specific certification is required for these products.
        1. For meat products using natural sheep casings the following statements must be included in the Remarks section of FSIS 9060-5:

          (1) "The casings are derived from animals which were born and raised in countries other than the United Kingdom (Great Britain and Northern Ireland), Ireland, Switzerland, France, Portugal, Belgium, Luxembourg, Denmark, the Netherlands, Liechtenstein, Germany, Spain, Greece, Italy, Czech Republic, Slovakia, Austria, Finland, Slovenia, Poland, Sweden, Israel, Canada, USA or Brazil. At the time of import to the United States it has been confirmed that the casings do not have risk of infection with contagious animal disease by health certificates issued by the originating government."

          (2) "Natural casings from (country of origin) of ovine origin."
        2. For meat products using natural bovine casings the following statements must be included in the Remarks section of FSIS 9060-5 or on an FSIS letterhead certificate:

          (1) "The casings are derived from animals which were born and raised in countries other than the United Kingdom (Great Britain and Northern Ireland), Ireland, Switzerland, France, Portugal, Belgium, Luxembourg, Denmark, the Netherlands, Liechtenstein, Germany, Spain, Greece, Italy, Czech Republic, Slovakia, Austria, Finland, Slovenia, Poland, Sweden, Israel, Canada, USA or Brazil. At the time of import to the United States it has been confirmed that the casings do not have risk of infection with contagious animal disease by health certificates issued by the originating government."

          (2) "Natural casings from (country of origin) of bovine origin."

          (3) "The cattle origin raw material from which the certified casing were derived originate from raw materials from cattle slaughtered in countries other than those listed above, and these materials and final products were kept separate from any bovine materials from animals slaughtered in countries listed above."

          (4) "The casings production facility is under official U.S. Department of Agriculture (USDA) supervision and maintains a system for tracing the animal origin materials, which guarantees the origin (collagen production facility for artificial casings and country of origin for intestinal casings) can be identified."
        3. For meat products using natural pork casings the following statements must be included in the Remarks section of FSIS 9060-5:

          (1) "The casings are free from animal infectious disease as a consequence of ante- and postmortem inspection conducted by official USDA inspectors. If the casings are imported from third countries, at the time of import into the United States, it has been confirmed that the casings do not have risk of infection with contagious animal disease by health certificates issued by the originating government."

          (2) "Natural casings from (country of origin) of porcine origin."
        4. For meat products using artificial casing derived from pork skins the following statements must be included in the Remarks section of FSIS 9060-5:

          (1) "Artificial casings prepared exclusively from hides and skins."
        5. For meat products using artificial casing derived from cattle hides the following statements must be included in the Remarks section of FSIS 9060-5 or on an FSIS Letterhead Certificate:

          (1) "Artificial casings prepared exclusively from hides and skins."

          (2) "The cattle origin raw material from which the certified casing were derived originate from raw materials from cattle slaughtered in countries other than those listed in the annex, and these materials and final products were kept separate from any bovine materials from animals slaughtered in countries listed in the annex."

          (3) "The casings production facility is under official US Department of Agriculture (USDA) supervision and maintains a system for tracing the animal origin materials, which guarantees the origin (collagen production facility for artificial casings and country of origin for intestinal casings) can be identified."

          "Annex: United Kingdom (Great Britain and Northern Ireland), Ireland, Switzerland, France, Portugal, Belgium, Luxembourg, Denmark, the Netherlands, Liechtenstein, Germany, Spain, Greece, Italy, Czech Republic, Slovakia, Austria, Finland, Slovenia, Poland, Sweden, Israel, Canada, USA or Brazil."
        6. For meat products using artificial casings imported from Japan the following statements must be included in the Remarks section of FSIS 9060-5 or on an FSIS letterhead certificate:

          "The artificial casings in this processed meat product were legally imported into the United States from Japan and are prepared exclusively from hides and skins as certified by MAFF health certificate number __________, showing the manufacturer of the artificial casings to be _________________________. The U.S. meat production facility maintains a system for tracing the origin of the casings and verifies that only MAFF certified casings have been used."
        7. For meat products using artificial casings derived from cellulose, a statement indicating the composition of the casing must be included in the Remarks section of FSIS 9060-5. For example, "Artificial casings prepared from cellulose, fibrous paper, glycerin, and moisture".
      8. Imported natural ruminant casings
        1. Obtain FSIS Form 9060-18. The following statements must be included the Remarks section or on an FSIS letterhead certificate:
          1. "The casings are derived from animals which were born and raised in countries other than the United Kingdom (Great Britain and Northern Ireland), Ireland, Switzerland, France, Portugal, Belgium, Luxembourg, Denmark, the Netherlands, Liechtenstein, Germany, Spain, Greece, Italy, Czech Republic, Slovakia, Austria, Finland, Slovenia, Poland, Sweden, Israel, Canada, USA or Brazil."
          2. "At the time of import to the United States it has been confirmed by official inspection, or confirmed by health certificates issued by the originating government that the casings do not have risk of infection with contagious animal disease. The casings were transported to the approved facilities in a manner to prevent contamination with infectious animal diseases."
          3. "The casings were stored in clean and sanitary containers and handled in a way to prevent contamination with infectious animal disease."
          4. "Natural casings from (country of origin) of (ruminant species) origin."
          5. Name, address, and establishment number of approved casings facility.
      9. Natural pork casings
        1. Obtain FSIS 9060-7 for casings derived from swine slaughtered in the U.S. The following statements must be in the Remarks section or on an FSIS letterhead certificate:
          1. "The casings were derived from pigs born and raised in the U.S. or legally imported from Canada and subjected to ante-mortem and post-mortem veterinary inspection conducted by official inspectors at the time of slaughter. The casings were transported to the approved facilities in a manner to prevent contamination with infectious animal disease."
          2. "The casings were stored in clean and sanitary containers and handled in a way to prevent contamination with infectious animal disease."
          3. "Natural casings from the United States or Canada of porcine origin."
          4. Name, address, and establishment number of approved casings facility.
        2. Obtain FSIS 9060-18 for imported pork casings. The following statements must be in the Remarks section or on an FSIS letterhead certificate:
          1. "At the time of import to the United States it has been confirmed by official inspection, or confirmed by health certificates issued by the originating government that the casings do not have risk of infection with contagious animal disease. The casings were transported to the approved facilities in a manner to prevent contamination with infectious animal disease."
          2. "The casings were stored in clean and sanitary containers and handled in a way to prevent contamination with infectious animal disease."
          3. "Natural casings from (country of origin) of porcine origin."
          4. "Name, address, and establishment number of approved casings facility."

          Note: APHIS regulation (9 CFR 96.3) requires imported natural casings to be certified by the originating country as coming from healthy animals which received antemortem and postmortem inspection and are clean and sound and were prepared in a sanitary manner. Producers must be able to demonstrate that the casings comply with the country of origin requirements indicated above.
    3. Pharmaceutical requirements. Obtain FSIS Form 9135-3 only if the product bears the U.S. mark of inspection. 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.
    4. Military requirements for red meat purchases. Delivery/Purchase Order Number must be placed on the face of FSIS Form 9060-5 for all Defense Personnel Support Center (DPSC) purchases of meat. Military shipments must also be accompanied by a completed FSIS Form 9290.1.
    5. When multiple establishments must be entered into blocks 5, 6, and/or 8 of FSIS form 9290-1 it is acceptable to use a continuation sheet that includes the MP(J) number of the 9060-5 and is signed by the same individual signing the 9060-5 and 9290-1.
    6. Include the word "chilled" or "frozen" as applicable, on FSIS Form 9060-5 under product description and on FSIS Form 9290-1 in Block 2.
    7. On FSIS Form 9290-1, indicate species for each item in Block 1; for example, franks made of pork and chicken must be shown as "pork and chicken". "FSIS" should be placed in Block 10 for fresh/frozen product.
    8. When multiple establishments must be entered into blocks 5, 6, and/or 8 of FSIS form 9290-1 it is acceptable to use a continuation sheet that includes the MP(J) number of the 9060-5 and is signed by the same individual signing the 9060-5 and 9290-1.
    9. Any container of meat product exported to Japan, regardless of the product's source, that transits through a third country, must be sealed with an official USDA seal at a USDA inspected facility. The following statement must be typed on a FSIS Letterhead Certificate:

      "The container was sealed by FSIS with USDA seal number_______________."


Other Requirements

  1. Products for Personal Consumption.
    1. Products intended for personal consumption in Japan must either be certified with FSIS forms 9060-5 and 9290-1 or labeled as outlined below. Products exported to Japan through mail order will be considered as product for personal consumption, provided the quantity is small enough to reasonably believe that it is intended for personal use and the addressee is an individual (not a company or organization.)
    2. Personal consumption entries of inspected and passed meat and meat products and poultry products are permitted under simplified certification as provided in section 322.4 of the MPI Regulations. Such product need not be accompanied by FSIS Form 9060-5 and FSIS Form 9290-1 and must enter Japan as it was packaged at time of preparation in a federally inspected plant.
      1. The package must be labeled to include:
        1. Name of product.
        2. Name and address of packer or distributor.
        3. Statement of net quantity of contents.
        4. Official inspection legend including the official establishment number.
        5. For other than shelf-stable canned product, the label must bear the following statement immediately below the product name.

          "The meat contained herein is for personal use only and not for sale. It is derived from animals that received ante-mortem and post-mortem inspection and were found sound and healthy and have been inspected and passed as provided by law and regulations of USDA."
      2. Meat products which are imported from Australia or New Zealand and are repackaged in USDA approved establishments in the U.S. can be exported to Japan for personal consumption provided the label contains the following statement, in addition to items (1) through (4) in para. a. above:

        "The meat contained herein is for personal use only and not for sale. It is legally imported into the United States directly from (Australia or New Zealand) and was packed in a U.S.D.A. approved plant under supervision of the U.S.D.A."
      3. Meat products which are imported into the U.S. from New Zealand and are sold in the original package at U.S. airports are eligible for entry into Japan for personal consumption, provided the following information is provided on the label:

        (1) Name of the product
        (2) Name and address of distributor
        (3) Net Weight
        (4) New Zealand inspection legend
        (5) The following statement:

        "The meat contained herein is for personal use and not for sale. It is legally imported into the United States directly from New Zealand and passed import inspection by the U.S.D.A."
    3. Applying label to package - The required labeling must be applied to the carton by a printed adhesive label that will self destruct if the package is opened between time of packaging at the producing establishment and inspection at the Japanese port of entry. (NOTE: Labels should be applied on cartons at the junction of closed lid flaps or at the junction of the top and bottom of telescope cartons.)
    4. Beef and beef products intended for personal consumption are not eligible to enter Japan.
  2. Microbiological standards. Exporters are cautioned that the Japanese standards for imported ready-to-eat meat/poultry products (dried or heat treated processed products) require coliform and salmonella to be negative and clostridia or staphylococci to be <1000 organisms per gram. Japanese standards for unheated or specifically heated processed products require coliform to be <100 organisms per gram, clostridia or staphylococci to be <1000 organisms per gram and salmonella to be negative. The Japanese Ministry of Health and Welfare reserves the right to test shipments upon arrival and exporters should be aware of such testing and possible rejection as a result of such test.
  3. Japan has established provisional maximum residue limits (MRLs) for agricultural chemicals (veterinary drugs and pesticides) on foods. These MRLs can be found at http://www.mhlw.go.jp/english/topics/foodsafety/positivelist060228/index.html.
  4. Classification as a sausage. Japanese standards require products classified as sausage to be made from meat that is ground or minced, mixed with spices, and formed into a "sausage-like" shape. In addition, the product name must contain the word "sausage".
  5. FSIS inspection personnel are not to issue export certification of beef or beef products if there are any concerns related to the age determination, SRM removal, or compliance with the AMS approved QSA LT-30 program. If the QSA LT-30 program is not being properly executed, FSIS inspection personnel are to retain the product in question and contact AMS at ARCBranch@usda.gov immediately. Inspection personnel should include their immediate supervisor on messages to AMS. The following information should be included in the message:
    • Establishment name, address, and 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
  6. Exporting establishments, including the slaughter, processing, and cold storage facility, are cautioned that great care should be taken when producing and assembling shipments of beef products for export to Japan. In particular, establishments should ensure that all involved in the export are fully aware of the export requirements and are encouraged to enforce sufficient management controls to prevent the inclusion of ineligible beef products in any box or other container that is exported to Japan. Cold storage facilities, container freight stations and other logistics establishments need to be constantly vigilant when assembling shipments of product for export to Japan. Export orders must be carefully carried out to ensure that all products loaded are eligible for export to Japan. Assembly and loading errors have in the past resulted in the suspension of cold storage and slaughter/processing establishment eligibility for export to Japan. Eligible plants exporting beef to Japan are cautioned to be extra vigilant in engaging/contracting with logistics companies to make sure their contractors will be aware of QSA LT-30 program requirements for Japan.


Reimbursable Services

The following specific inspection activities performed by IPP are reimbursable services. However, it is not an all inclusive list of inspection activities considered to be reimbursable services related to the export of beef to Japan.

  1. Becoming familiar with updated requirements in the Export Library.
  2. Reviewing the FSIS Form 9080-3 (12/10/2008), Establishment Application for Export, and comparing the information in the application against requirements in the Export Library.
  3. Verifying that all of the requirements for Japan have been met.
  4. Signing the FSIS Form 9290-1, Certificate for Export to Japan.
  5. Signing any additional FSIS Letterhead Certificates defined in the Documentation Section, such as the Letterhead Certificate for Beef and Beef Products to Japan.


The amount of time necessary to conduct these activities should be recorded by IPP. IPP should refer to FSIS Directive 12,600.1 for specific instructions on how these reimbursable charges should be handled.

Plants Eligible for Export

For beef and beef products derived from cattle slaughtered on or after February 1, 2013, federally inspected establishments producing fresh/frozen beef and beef offal intended for export to Japan must participate in the QSA LT-30 Program that is approved by USDA's Agricultural Marketing Service (AMS). The Official Listing of Approved Suppliers for the USDA QSA Program for Japan, Korea and Tawain is available on the AMS Web site. For beef and beef products derived from cattle slaughtered prior to February 1, 2013, federally inspected establishments producing fresh/frozen beef and beef offal intended for export to Japan must participate in an AMS, BEV program and be present on the "tOfficial Listing of Eligible Suppliers for USDA Bovine EV Program".  The list can be obtained from AMS' Web site.

A list of cold storage facilities eligible to export fresh/frozen beef and beef offal to Japan is available on FSIS' website. Cold storage establishments that want to be added to the list must complete and submit FSIS Form 9080-3, Establishment Application for Export, to FSIS. All fields on this form must be completed in order to process the request. The application must be submitted through the FSIS Inspector-In-Charge (IIC) to the appropriate FSIS District Office. The District Office will sign and send this form to FAX (202) 720 7990, or email to ImportExport@fsis.usda.gov, or mail to 1400 Independence Avenue, SW, Room 2137-South Building, Washington, DC 20250.

Beef and beef products intended for U.S. military or shipstores can originate from any federally inspected establishment. Beef and beef products for these uses do not have to be produced under the QSA LT-30 Program.

Beef and beef products intended for airline meals that remain on the aircraft and are consumed on the aircraft do not have to be produced under the EV program. However, beef and beef products processed and/or stored in a bonded warehouse inside or outside of the airport in Japan must be produced under the QSA LT-30 program.

Casings establishments that process or repackage natural ruminant casings for direct export to Japan or for use in the production of meat products for export to Japan and the meat processing establishments that produce meat products with natural ruminant casings must comply with the specific establishment requirements indicated in the Processing Section, and must be notified to Japan prior to export. Establishments that comply with these requirements should submit FSIS Form 9080-3 as directed on the Form. FSIS will notify Japan of eligible establishments and maintain the list of eligible establishments in the Export Library.

All other red meat and red meat products identified as eligible under Eligible/Ineligible Products for export to Japan can originate from any federally inspected establishment.

Exporters should be aware that establishments not listed in the Meat, Poultry and Egg Product Inspection Directory may experience delayed entry into Japan. Contact FSIS, FAX (202) 720-7990, Phone (202) 720-0082) or (855) 444-9904 for assistance.

Plants Relisted for Export

Est. 960/960A, Greater Omaha Packing Co., Omaha, NE. is relisted for the export of eligible product derived from animals slaughtered before February 8, 2011, and on or after April 6, 2012. Product derived from animals slaughtered on and after February 8, 2011, through April 5, 2012, is not eligible.

Est. 245J, Tyson Fresh Meats, Inc., Hillsdale, IL. is relisted for the export of eligible product derived from animals slaughtered before October 25, 2011, and on or after May 2, 2012. Product derived from animals slaughtered on and after October 25, 2011, through May 1, 2012, is not eligible.

Est. 969G, Swift Beef Company, Grand Island, NE is relisted for the export of eligible product derived from animals slaughtered before December 21, 2011, and on or after May 25, 2012. Product derived from animals slaughtered on and after December 21, 2011, through May 24, 2012, is not eligible.

Est. 86M, Cargill Meat Solutions Corp., Schuyler, NE is relisted for the export of eligible product derived from animals slaughtered and product certified before November 29, 2012, and on or after January 18, 2013. Product derived from animals slaughtered on and after November 29, 2012, through January 17, 2013, is not eligible.


Poultry Requirements

Eligible/Ineligible Poultry Products
 

  1. Eligible Products
    1. Poultry and poultry products (except as restricted in the INELIGIBLE section below).

    Note: Japan accepts chicken, turkey, guinea fowls, ducks, geese, pigeons, and ostrich.
  2. Ineligible Products

    1. Specific state restrictions:

      New York - Poultry slaughtered on or after December 30, 2011 and before August 31, 2012 is ineligible. Poultry slaughtered on or after August 31, 2012 and before December 12, 2012 is eligible. Poultry slaughtered on or after December 12, 2012 and before October 9, 2013 is ineligible. Poultry slaughtered on or after October 9, 2013 is eligible.
      Pennsylvania - Poultry slaughtered on or after May 17, 2010, and before January 11, 2013, is eligible. Poultry slaughtered on or after January 11, 2013 and before May 29, 2013 and before October 1, 2013 is ineligible. Poultry slaughtered on or after May 29, 2013, is eligible. Poultry slaughtered on or after October 1, 2013 and before February 24, 2014, is ineligible. Poultry slaughtered on or after February 24, 2014 is eligible.
      Ohio - Poultry slaughtered prior to October 18, 2011 is eligible. Poultry slaughtered on or after October 18, 2011 and before August 31, 2012 is not eligible. Poultry slaughtered on or after August 31, 2012 is eligible.
      South Dakota - Poultry slaughtered after March 20, 2008, and prior to January 9, 2012 is eligible. Poultry slaughtered on or after January 9, 2012, and before August 31, 2012 is ineligible. Poultry slaughtered on or after August 31, 2012 is eligible.
      Arkansas - Poultry slaughtered on or after May 16, 2013 and before October 22, 2013 is ineligible. Poultry slaughtered on or after October 22, 2013 is eligible.
      Wisconsin
      - Poultry slaughtered on or after June 3, 2013 and before October 30, 2013 is ineligible. Poultry slaughtered on or after October 30, 2013 is eligible.
      New Jersey – Poultry slaughtered on or after January 21, 2014 and before May 19, 2014, is ineligible. Poultry slaughtered on or after May 19, 2014 is eligible.
      Delaware – Poultry slaughtered on or after March 12, 2014 and before July 7, 2014 is ineligible. Poultry slaughtered on or after July 7, 2014 is eligible.
      Maryland
      - Poultry slaughtered on or after March 10, 2014 and before August 7, 2014 is ineligible. Poultry slaughtered on or after August 7, 2014 is eligible.
      California - Poultry slaughtered on or after March 24, 2014, is ineligible

      Notes:
      1. Eligibility will be determined by the slaughter or production date entered on FSIS Form 9290-1 which must be in month/day/year format (use this format in lieu of the "Month & Year" indicated on Form 9290-1).
      2. These restrictions and poultry certification statements do not apply to product in hermetically sealed containers cooked to 100° C. It is the importer's responsibility to complete an application at the port of entry to confirm that it is canned product that is cooked to 100° C.
      3. These restrictions may not apply to dried poultry products. Exporters are advised to work closely with importers to determine if product is eligible based on the type of processing applied to the product. Alternate certification for specific dried poultry product produced at specific establishments is shown in the Documentation section, Part C.
    2. Duckling Giblet Imports. Though Japanese regulations permit the import of liver in the giblet pack of whole frozen ducklings, the Ministry of Agriculture, Forestry and Fisheries (MAFF) prefer the liver not to be included in the package. Import inspectors have been notified of this preference and exporters should be aware that consignments may be detained/rejected.
    3. Coloring agents are not permitted in raw products in Japan.


Processing Requirements

Note: Exporters are advised to work closely with their importer regarding Japanese standards of meat products intended for export to Japan. The information presented below is not inclusive of all the details of the standards of composition and manufacture. Please contact FSIS at (202) 720-0082 or (855) 444-9904 if additional assistance is needed.

 

  1. Processed Poultry Product.
    1. Unheated Poultry Products
      1. May contain up to 70 ppm nitrite in the finished product (NOTE: USDA requires a minimum of 120 ppm nitrite going into non-heated, cured products. Non-heated, cured product containing a maximum of 70 ppm nitrite may be exported to Japan provided that the outside container is marked "For Export to Japan.").
      2. Exporters should be aware of the raw material requirements for producing unheated meat products for Japan since they may have to document this information to their Japanese importer. The meat must be maintained chilled at 4°C (39.2° F) and the pH of the meat is to be 6.0 or below.
    2. Specifically heated meat products.
      1. May contain up to 70 ppm nitrite in the finished product
      2. Must be heated to an internal temperature of 60° C (140° F) maintained for 12 minutes or the equivalent. Note: Current Japanese regulations recognize the cooking standards for roast beef (9 CFR 318.17) as equivalent to the above requirements or the time/temperature chart listed below:

        (F°) Time
        55 (131.0) 97 minutes
        56 (132.8) 64 minutes
        57 (134.6) 43 minutes
        58 (136.4) 28 minutes
        59 (138.2) 19 minutes
        60 (140.0) 12 minutes
        61 (141.8) 9 minutes
        62 (143.6) 6 minutes
        63 (145.4) 0

      3. Exporters should be aware of the raw material requirements for producing specifically heated meat products for Japan since they may have to document this information to their Japanese importer. The meat must be maintained chilled at 4° C (39.2° F) and the pH of the meat is to be 6.0 or below.
    3. Heat treated products. (e.g., Turkey Ham, bacon, sausage products):
      1. May contain up to 70 ppm nitrite in the finished product.
      2. Must be heated to an internal temperature of 63° C (145° F) maintained for 30 minutes or equivalent. Current Japanese regulations recognize the following time/temperature relationships as equivalent:

        (F°) Time
        60 (140.0) 129 minutes
        61 (141.8) 80 minutes
        62 (143.6) 49 minutes
        63 (145.4) 30 minutes
        64 (147.2) 19 minutes
        65 (149.0) 12 minutes
        66 (150.8) 7 minutes
        67 (152.6) 5 minutes
        68 (154.4) 3 minutes
        69 (156.2) 2 minutes
        70 (158.0) 1 minute
        71 (159.8) 38 seconds
        72 161.6) 23 seconds
        73 (163.4) 14 seconds
        74 (165.2) 9 seconds
        75 (167.0) 5 seconds

    4. Dried meat products.
      1. May contain up to 70 ppm nitrite in the finished product.
      2. Water activity must be under 0.87.


Labeling Requirements

  1. Net Weight
    1. If not preprinted by the label manufacturer, the net weight (in kilograms) should be stenciled, stamped or handwritten on the carton. Pounds may be shown on the label as well.
    2. Product arriving in Japan without net weight labeling on the retail packages must be weighed and labeled in compliance with the Japanese Measurement Law.
  2. Food Additives. Japanese food additives requirements are very complex. Importers can provide samples of new products to the Ministry of Health and Welfare inspectors to verify that all additives are approved by Japan. Exporters are advised to work with their importers to confirm eligibility of additives in the products being exported to Japan.
  3. Packages which contain products that deteriorate within five days must bear a "use by" date, and products whose quality can be maintained longer than five days are required to show a "best before" date. The date information can be applied in the United States prior to export or it can be applied in Japan prior to release from a bonded warehouse. This requirement applies to bulk packed products as well as consumer ready packages.
  4. Use of “best before” and “use by” dates is regulated by the Consumer Affairs Agency of Japan.  Japanese importers are responsible for clearly labeling meat or meat products with the appropriate “best before” or “use by” date in Japanese at the time the importer sells the product.  In practice, Japanese importers may request that U.S. suppliers/manufacturers of meat and meat products provide information for the importer to set the appropriate “best before” or “use by” date.*


Documentation Requirements for Poultry Products
 

  1. Certification requirements for poultry products. All export certificates to Japan may be signed by an FSIS veterinarian or inspector.
    1. Obtain FSIS Form 9060-5, Meat and Poultry Export Certificate of Wholesomeness and FSIS Form 9290-1 (05/20/2014)  Certificate for Export to Japan.
      1. In the "remarks" section of FSIS 9060-5, include the word "chilled" or "frozen", as applicable.
  2. Poultry may be restricted from originating or passing through certain states in which low path avian influenza has been reported. Applicants for export certification must determine which certification statement or statements apply to the product to be exported based on the date of slaughter. Additional certification for State transit restrictions has been removed and official seals are no longer required for poultry transiting restricted States.
    1.  Slaughtered on or after January 9, 2012, and before August 31, 2012 FSIS Letterhead Certificate.a
    2. Slaughtered on or after August 31, 2012, and before December 12, 2012 FSIS Letterhead Certificate.
    3. Slaughtered on or after December 12, 2012, and before January 11, 2013 FSIS Letterhead Certificate.
    4. Slaughtered on or after January 11, 2013 and before May 16, 2013 FSIS Letterhead Certificate.
    5. Slaughtered on or after May 16, 2013 and before May 29, 2013 FSIS Letterhead Certificate.
    6. Slaughtered on or after May 29, 2013 and before June 3, 2013 FSIS Letterhead Certificate.
    7. Slaughtered on or after June 3, 2013 and before October 1, 2013 FSIS Letterhead Certificate.
    8. Slaughtered on or after October 1, 2013 and before October 9, 2013 FSIS Letterhead Certificate.
    9. Slaughtered on or after October 9, 2013 and before October 22, 2013 FSIS Letterhead Certificate.
    10. Slaughtered on or after October 22, 2013 and before October 30, 2013 FSIS Letterhead Certificate.
    11. Slaughtered on or after October 30, 2013 and before January 21, 2014 FSIS Letterhead Certificate.
    12. Slaughtered on or after January 21, 2014 and before February 24, 2014 FSIS Letterhead Certificate.
    13. Slaughtered on or after February 24, 2014 and before March 10, 2014 FSIS Letterhead Certificate.
    14. Slaughtered on or after March 10, 2014 and before March 12, 2014 FSIS Letterhead Certificate.
    15. Slaughtered on or after March 12, 2014 and before March 24, 2014 FSIS Letterhead Certificate.
    16. Slaughtered on or after March 24, 2014 and before May 19, 2014 FSIS Letterhead Certificate.
    17. Slaughtered on or after May 19, 2014 and before July 7, 2014 FSIS Letterhead Certificate.
    18. Slaughtered on or after July 7, 2014 and before August 7, 2014 FSIS Letterhead Certificate.
    19. Slaughtered on or after August 7, 2014 FSIS Letterhead Certificate.

    Note: Additional certification for State transit restrictions has been removed and official seals are no longer required for poultry transiting restricted States. Appropriate letterheads in section B above must be used.
  3. Alternate Certification

    In addition to the certification indicated in A., a FSIS Letterhead Certificate must be issued for specific dried poultry products produced at the establishments listed below. The letterhead certificates indicated in B. should not be issued for this product.

    Est. P-94, Henningsen Foods, Norfolk, NE (Cooked Spray Dried Chicken Meat Powder and Cooked Spray Dried Chicken Broth Powder only).
  4. On FSIS Form 9290-1, the species for each item should be indicated in Block 1; for example, all turkey franks must be shown as "turkey" and franks made of beef, pork and chicken as "beef, pork and chicken". Block 2 should contain the same product description as listed on FSIS form 9060-5. Blocks 6 and 7 should be completed for plants preparing cuts or packing byproducts (including legs, thighs, drumsticks, midjoint wings). Blocks 7 and 8 should be completed for all processed products. The slaughter or production date (month/day/year format) should be entered in Block 9 for all poultry and poultry products. "FSIS" should be placed in Block 10 for fresh/frozen product. Blocks 11 and 12 must agree with the consignor and consignee on FSIS form 9060-5. The same USDA official that signed FSIS form 9060-5 must sign FSIS form 9290-1.
  5. Ready-to-cook poultry products. When poultry for export to Japan is processed with shank portion attached, the statement "portion of shank attached" shall be entered on FSIS Form 9060-5 under "remarks."
  6. Certification requirements for ground or comminuted turkey or chicken. Such products include those labeled "Ground Turkey", "Ground Chicken", "Ground Turkey Meat," "Ground Chicken Meat," "Mechanically Deboned Turkey," "Mechanically Deboned Turkey Meat," and Mechanically Deboned Chicken Meat." The Japanese Ministry of Health and Welfare reserves the right to test such shipments for Salmonellae upon arrival and exporters should be aware of such testing and possible rejection as a result of such test.
  7. Ostrich Meat. Obtain FSIS Form 9060-5 and FSIS Form 9290-1.
  8. Military requirements for Poultry Purchases. Delivery/Purchase Order Number must be placed on the face of FSIS Form 9060-5 for all Defense Personnel Support Center (DPSC) purchases of poultry. Military shipments must also be accompanied by a completed FSIS Form 9290.1. Poultry shipments to the military must comply with AI State restrictions for export to Japan.
  9. When multiple establishments must be entered into blocks 5, 6, and/or 8 of FSIS form 9290-1 it is acceptable to use a continuation sheet that includes the MP(I) number of the 9060-5 and is signed by the same individual signing the 9060-5 and 9290-1.
  10. Any container of poultry product exported to Japan, regardless of the product's source, that transits through a third country, must be sealed with an official USDA seal at a USDA inspected facility. The following statement must be typed on a FSIS Letterhead Certificate:

    "The container was sealed by FSIS with USDA seal number_______________."
  11. For poultry and poultry products imported into the U.S. from Canada, and now being exported to Japan in Canadian packaging (no processing in the United States): In addition to FSIS Form 9060-5 and FSIS Form 9290-1, a Canadian Food Inspection Agency (CFIA) certificate is required. This must be the same certificate as issued by CFIA for direct export to Japan. It is the exporter's responsibility to provide a copy of an official CFIA certificate for the consignment. A copy of the CFIA certificate must also be presented at the Japan port of entry, and must include the name, address, official establishment number of the Canadian facility and the slaughter or processing dates in Canada in the Remarks section.
  12. For poultry and poultry products imported from Canada and processed in the United States, requirements A-K must be met.


Other Requirements

  1. Products for Personal Consumption.
    1. Products intended for personal consumption in Japan must either be certified with FSIS forms 9060-5 and 9290-1 or labeled as outlined below. Products exported to Japan through mail order will be considered as product for personal consumption, provided the quantity is small enough to reasonably believe that it is intended for personal use and the addressee is an individual (not a company or organization.)
    2. Personal consumption entries of inspected and passed meat and meat products and poultry products are permitted under simplified certification as provided in section 322.4 of the MPI Regulations. Such product need not be accompanied by FSIS Form 9060-5 and FSIS Form 9290-1 and must enter Japan as it was packaged at time of preparation in a federally inspected plant.
      1. The package must be labeled to include:
        • Name of product.
        • Name and address of packer or distributor.
        • Statement of net quantity of contents.
        • Official inspection legend including the official establishment number.
      2. For other than shelf-stable canned product, the label must bear the following statement immediately below the product name:

        "The poultry contained herein is for personal use only and not for sale. It is derived from birds that received ante-mortem and post-mortem inspection and were found sound and healthy and have been inspected and passed as provided by law and regulations of USDA."
      3. Applying label to package--The required labeling must be applied to the carton by a printed adhesive label that will self destruct if the package is opened between time of packaging at the producing establishment and inspection at the Japanese port of entry. NOTE: Labels should be applied on cartons at the junction of closed lid flaps or at the junction of the top and bottom of telescope cartons.
  2. Microbiological standards. Exporters are cautioned that Japanese standards for imported ready-to-eat meat/poultry products (dried or heat treated processed products) require coliform and salmonella to be negative and clostridia or staphylococci to be <1000 organisms per gram. Japanese standards for unheated or specifically heated processed products require coliform to be <100 organisms per gram, clostridia or staphylococci to be <1000 organisms per gram and salmonella to be negative. The Japanese Ministry of Health and Welfare reserves the right to test shipments upon arrival and exporters should be aware of such testing and possible rejection as a result of such test.
  3. Japan has established provisional maximum residue limits (MRLs) for agricultural chemicals (veterinary drugs and pesticides) on foods. These MRLs can be found at http://www.mhlw.go.jp/english/topics/foodsafety/positivelist060228/index.html.


Plants Eligible for Export

All federally inspected establishments are eligible to export to Japan. Exporters should be aware that establishments not listed in the Meat, Poultry and Egg Product Inspection Directory may experience delayed entry into Japan. Contact FSIS, FAX (202) 720-7990, Phone (202) 720-0082 or (855) 444-9904 for assistance.


 

Last Modified Aug 22, 2014