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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 Mexico

MX-233 (Jun 16, 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.

Eligible/Ineligible Products

  1. Eligible Products
    1. Poultry and poultry products, except as indicated in B. Ineligible.
    2. Pork and pork products, except as indicated in B. Ineligible.
    3. Beef and beef products, except as indicated in B. Ineligible.  Effective April 30, 2014, the requirement for beef and beef products to be derived from animals 30 months or younger has been removed.  An EV program is no longer necessary to be eligible to export these products to Mexico.  The beef and beef products must be derived from cattle slaughtered after May 28, 2013. Revised letterhead certificates are available in the Documentation section. The previous versions of the letterhead certificates can be used for product entering Mexico before June 27, 2014.

      Bone-in and boneless beef trimmings, tongue, and tripe imported from establishments in Canada, and beef and beef products imported from Australia and New Zealand are eligible for export.
    4. Sheep and goat meat and carcasses can originate from animals of any age.
    5. Sheep and goat offals, including heads, feet, must be derived from animals less than 12 months of age and be produced under an AMS EV program.

      Information about the EV program and a list of EV approved establishments can be obtained from AMS' Web site. FSIS inspection personnel will verify the eligibility of the establishment and product. The unique product identification system can be accessed by authorized FSIS inspection personnel from FSIS' Intranet site. Details of the Export Verification program can be accessed from the Export Verification (EV) Programs Additional Requirements page on the AMS' Web site.

      If FSIS inspection personnel become aware of concerns that an AMS approved EV establishment is not properly executing its EV program, 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, 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 for which is intended (for export)
      • Export certificate number (if applicable)
      • Any other information to verify claim
      • Name of inspection official (IPP) documenting concerns
    6. Sheep and goat meat imported from Australia and New Zealand.
  2. Ineligible products
    1. Pork carcasses (whole or split) with feet attached will be rejected.
    2. Raw poultry imported from Canada.
    3. Beef meat products containing advanced meat recovery, and mechanically separated meat.
    4. Ovine and caprine meat products containing advanced meat recovery, mechanically separated meat and ground meat.
    5. Eligibility of equine products, including horsemeat, has not been determined at this time.  Information will be provided as it becomes available.  Until eligibility information is provided, export certification cannot be issued for equine products intended for export to Mexico.


Labeling Requirements

  1. Shipping Container Labels - A bilingual shipping container label is now required for all boxed products with the information indicated below:
    1. For fresh/frozen meat and poultry:
      1. Country of origin (Spanish/English)
      2. Name, establishment number, and physical location of the producing establishment (Same as the establishment number identified on the boxes).
      3. Specific destination¹ - (Suggest using name and city of consignee entered on the health certificate)
      4. Name of product (according to the tariff classification) (Spanish/English)
      5. "Keep Refrigerated" or "Keep Frozen", as applicable (Spanish/English). Products labeled both "Keep Refrigerated" and "Keep Frozen" are not permitted by Mexico.
      6. Net Weight (Metric)¹
      7. Slaughter date¹ (Use format described for slaughter date as indicated in DOCUMENTATION)
      8. Slaughter establishment number¹
      9. Pack date¹ - (Use format described for packing date as indicated in DOCUMENTATION)
      10. Lot number¹
      11. A 3 X 8 cm space so that the stamp of approval or rejection, as appropriate, can be applied to the box.

      ¹ = The above information may appear on the label in English only
    2. For processed products, include the following. Items a-i are required upon entry into Mexico. Exporters are advised to check with their importers to see if items j-q apply to the product being exported.
      1. Country of origin (Spanish/English)
      2. Name, establishment number, and physical location of the producing establishment (Same as the establishment number identified on the boxes).¹
      3. The importer's name and address¹
      4. Slaughter establishment number(s)¹
      5. Processing dates¹ (Use the same format as that described for slaughter and packing dates under DOCUMENTATION).
      6. Packing date(s)¹ (Use format described for packing date as indicated in DOCUMENTATION).
      7. Expiration date¹
      8. Lot number(s)¹
      9. Importer's Ministry of Finance Taxation number.
      10. Name of manufacturer.
      11. The product's commercial name.
      12. The trademark of commercial name brand.
      13. Description of raw material involved.
      14. Instructions for use and care.
      15. Product description whenever the product is packed such that it is not visible.
      16. A generic description in Spanish.
      17. A generic description in English

      ¹ The above information can appear in English only.
    3. This information can be applied using pressure sensitive labels, or may be either printed or stamped on the box prior to issuance of the export certificate. It is not required that the additional information be applied in the presence of the official inspection legend. It is considered additional information to satisfy the labeling requirements of Mexico therefore does not require FSIS sketch approval if placed on containers with labeling that meets FSIS requirements.
    4. Strict enforcement of mandatory labeling features occurs. U.S. exporters are advised to work with an importing agent/representative in Mexico to assure proper labeling of their products. Under certain conditions, product may be allowed entry into Mexico with labeling deviations. Export certification can be provided in these situations, however, exporters requesting certification of product without the required labeling are responsible for assuring product entry into Mexico.
    5. Additional information on labels for food products can be obtained from: Direccion General de Regulacion Sanitaria de Alimentos, Secretaria de Salud, Donceles 39, Centro, 06000 Mexico, D. F. Phone: 011-52-5-518-3696.
  2. Prepackaged Products

    The following mandatory information must appear on the labels of prepackaged products:
    1. Name of the products.
    2. List of ingredients.
    3. Net content.
    4. Name and address of the manufacturer or company responsible for its manufacture. Imported products must show the importer's name and address. This information may be applied on prepackaged products in Mexico after Custom's clearance, but prior to marketing the product.
    5. Country of origin.
    6. Batch or lot number.
    7. Expiration Date - Any special conditions required for preservation must also be indicated if the validity of the date depends on these conditions. For example, "Keep Frozen", "Keep refrigerated", etc.
    8. Nutritional Information - Nutritional information is only mandatory when a qualitative statement is made regarding a nutritional property.

      The information listed above must be in Spanish. If other languages are also used, Spanish must be at least of the same size and typographic proportions and in an equally obvious manner.

      Under certain conditions, prepackaged product may be allowed entry into Mexico without the required labeling. Exporters should consult with their importer to determine the conditions for such exports. Exporters requesting export certification of prepackaged products without the required labeling are responsible for assuring correct labeling of the product in Mexico.
  3. Unscalded beef stomachs. Shipping containers must be prominently marked: "Unscalded Beef Stomachs for Export to Mexico Only".
  4. Fresh Pork ham should be labeled "uncured pork ham" or "uncured pork leg" on labeling for export to Mexico to avoid confusion over the type of ham (fresh, cured, or cured-and-smoked) being exported.


Documentation Requirements

  1. General Requirements
    1. All export certificates accompanying product to Mexico can be signed by either an FSIS veterinarian or a food inspector.
    2. Obtain FSIS Form 9060-5 - Export Certificate of Wholesomeness. This certificate is accepted by the Mexican Department of Health as a certificate of free sale for U.S. processed meat and poultry products.
      1. FSIS Form 9060-5 shall include the species of livestock from which the product was derived. If not already part of the product name, this information should be placed in parentheses immediately preceding the name of the product in the "PRODUCT AS LABELED" column.
      2. Mexico requires that the "PRODUCT EXPORTED FROM:" column of FSIS Form 9060-5 identify both the city and state location of the exporting establishment. The name, establishment number, and address of the exporting establishment must be provided in the "Remarks" section of FSIS Form 9060-5 effective with certificates signed on or after October 1, 2011. The information must correspond to the exporting establishment information appearing on the FSIS Eligible Plants List for Mexico. Before October 1, 2011, FSIS Form 9060-5 may or may not carry this information. Certificates signed on or after October 1, 2011, FSIS Form 9060-5 must have this information. The address must appear in the following format:
        • Establishment Number
        • Establishment Name
        • Address
        • City, State, Zip Code

      Please see guidelines for completion of FSIS Form 9060-5.

    3. For pork casings, obtain FSIS Form 9060-7 (08/26/2011), Animal Casings Export Certificate for countries requiring Ante-mortem, Post-Mortem, and Fit for Human Food statements.
      1. The name, establishment number, and address of the exporting establishment must be provided in the "Remarks" section of FSIS Form 9060-7. The information must correspond to the exporting establishment information appearing on the FSIS Eligible Plants List for Mexico. The address must appear in the following format:
        • Establishment Number
        • Establishment Name
        • Address
        • City, State, Zip Code
      2. The "Remarks" section also needs to include the following information for each casing lot listed on the 9060-7.
        • Pack Date(s)
        • Slaughter Dates
        • Lot No(s)

      The dates should be entered in the "Remarks" section of FSIS Form 9060-5. The date should be in the day/month/year (dd/mm/yyyy) format. For example, "Slaughter dates 15-03-2001 to 15-04-2001" would indicate a slaughter date range of March 15, 2001 to April 15, 2001. "Packing dates 18-04-2001 to 23-04-2001" would include a packing date range from April 18, 2001 to April 23, 2001. Date ranges are acceptable.
    4. The importer must obtain a license/permit from the Mexican Department of Commerce for importation of meat and poultry products. Appropriate labeling and processing requirements will be included with this permit.
    5. Slaughter, Packing, Processing, and Expiration Dates: The exporter is required to provide slaughter and packing dates for all fresh/frozen meat and poultry and all meat and poultry products with the exception of cooked and processed product. Slaughter dates are not required for cooked or processed products; however, packing and processing dates are required for cooked or processed products and expiration dates are required for cooked products. The dates should be entered in the "Remarks" section of FSIS Form 9060-5. The date should be in the day/month/year (dd/mm/yyyy) format. For example, "Slaughter dates 15-03-2001 to 15-04-2001" would indicate a slaughter date range of March 15, 2001 to April 15, 2001. "Packing dates 18-04-2001 to 23-04-2001" would include a packing date range from April 18, 2001 to April 23, 2001. Date ranges are acceptable.
    6. Lot numbers must be typed in the "Remarks" section of FSIS Form 9060-5. For example, "Lot No. 25" would indicate a single lot; "Lot nos. 14-25" would indicate sequential lot numbers 14 through 25; and "Lot nos. 14,22,17" would indicate non-sequential lot numbers, 14, 22, and 17. Lot numbers are designated by the shipper and can be any unique identifier for the lot.
    7. Mexican customs requires that all invoices and country of origin certificates show full street addresses including City/State and zip code information. Listing a P.O. Box number is not acceptable and will result in confiscation of product. Since FSIS health certificates are considered country of origin certificates by Mexican inspection officials, full street addresses should be indicated on the certificates when issued.
  2. Mexican Port Restrictions

    Entry into Mexico of some FSIS inspected products may be restricted to specific ports of entry. Exporters can obtain information about what ports of entry are authorized to handle the products being exported by consulting the Mexican authorities. Mexico's requirements can be reviewed online at the following website: http://sistemas2.senasica.gob.mx/mcrz/welcome.jsf. The requirements listed by Mexico on this system are only available in Spanish. The USDA’s Foreign Agricultural Service (FAS) recommends use of an experienced freight forwarder and Mexican customs broker that can assist the exporter in meeting the above criteria to avoid border entry problems. More information on this topic can be obtained by reading the Global Agricultural Information Network (GAIN) Report. For additional information on services provided by FAS in Mexico to help U.S. exporters expand their business throughout Mexico, please visit www.mexico-usda.com.
  3. Poultry Products
    1. For raw poultry meat, carcass, mechanically de-boned meat (which also may be cured) including meat for further processing, as defined under "Eligible Products", a bilingual FSIS Letterhead Certificate for Raw Poultry - Fresh/Frozen poultry (marinated or others, but not including offals), smoked (not heat treated) poultry, mechanically de-boned meat (which may also be brined), preparations with raw poultry formulated with dairy/egg products or hydrolyzed protein (gelatin) of bovine origin must accompany FSIS Form 9060-5.
    2. For raw poultry offal (organs), which includes heart, liver and gizzards, a bilingual FSIS Letterhead Certificate for USA origin Raw Poultry Offal, Offal in Brine (Organs) must accompany FSIS Form 9060-5.
    3. For raw poultry offal (other than organs), which includes necks, frames, feet, backs, tails, and skin, a bilingual FSIS Letterhead Certificate for USA origin Raw Poultry Offal, Offal in Brine (Other than Organs), including necks, frames, feet, backs, and tails, and skin must accompany FSIS Form 9060-5.
    4. For cooked poultry meat, pre-cooked or smoked, whole or cut, as described under "Eligible Products", a bilingual FSIS Letterhead Certificate for Thermally Processed Poultry must accompany FSIS Form 9060-5.
    5. For poultry bacon, a bilingual FSIS Letterhead Certificate for USA Poultry Bacon must accompany FSIS Form 9060-5.
    6. For poultry that has been dehydrated, a bilingual FSIS Letterhead Certificate for USA Poultry Dried Meat must accompany FSIS Form 9060-5.
    7. For poultry edible fats, a bilingual FSIS Letterhead Certificate for USA Poultry Edible Fats needs to accompany FSIS Form 9060-5.
    8. For cooked poultry meat, pre-cooked or smoked, whole or cut, derived from Canada, a copy of the health certificate issued by Canada must accompany the shipments. At the exporter's request, CFIA will issue an Annex A-10 that will include the necessary animal health attestations required by Mexico. In addition, a bilingual FSIS Letterhead Certificate for cooked poultry meat, pre-cooked or smoked, whole or cut, originating from Canada must accompany FSIS Form 9060-5.
    9. Statements allowed when poultry is to be re-exported to Japan - Upon the request of the exporter, on an FSIS letterhead certificate (which is signed by the same FSIS Inspector signing the export certificate).

      Poultry is restricted for export to Japan from certain States for specific periods. Upon presenting supporting documentation to the FSIS certifying official, certification must be provided that poultry did not originate from or transit unsealed through these States during the restricted periods relative to each affected State. Obtain the appropriate FSIS Letterhead Certificates from the Japan requirements.
    10. The avian influenza statement is required for all raw poultry presented for importation. The exporter must indicate in Block 14 of the FSIS 9060-6 that "the product comes from flocks/farms from which 59 serological samples were taken and tested for AI using the double Agar Gel Immunodiffusion (AGID) test or the ELISA test with negative results" or "the flock/farm of origin is registered in the National Poultry Improvement Plan". To meet Mexico export requirements all product must originate from slaughter plants participating in NPIP or conducting required AI testing. A list of NPIP registered broiler slaughter establishments, turkey slaughter establishments, and spent hen slaughter establishments can be obtained from the APHIS Website.*

      Questions about a listing should be directed to NPIP at (770) 922-3496.
    11. Industry Affidavit Required for All Raw Poultry

      A veterinarian employed by the establishment or corporation must certify on company letterhead that trucks and containers used to transport raw poultry product to Mexico have been cleaned and disinfected:

      "That the vehicles and containers that transport the meat, offal, or viscera were cleaned and disinfected prior to shipment."

      Note: This industry affidavit must be provided to the FSIS official prior to signing the letterhead certificate and must be maintained in the FSIS file for each certificate issued.
  4. Pork Products
    1. For pork, including items such as carcasses, raw, brined, whole, prepared (marinated or other), salted, cut-up, trimmings, a bilingual FSIS Letterhead Certificate for Pork - carcasses, raw, brined, whole, prepared (marinated or other), salted, cut-up, trimmings must accompany FSIS Form 9060-5.
    2. For pork bacon, a bilingual FSIS Letterhead Certificate for Pork Bacon must accompany FSIS Form 9060-5.
    3. For pork rendered fat (lard), a bilingual FSIS Letterhead Certificate for Pork Fat and Lard must accompany FSIS form 9060-5.
    4. For pork offal products (organs), which include hearts, livers, kidneys, stomachs, brains, uteri, and tongues, a bilingual FSIS Letterhead Certificate for Pork offal (organs) must accompany FSIS Form 9060-5.
    5. For pork offal products (other than organs), a bilingual FSIS Letterhead Certificate for Pork Offal (other than organs) - head, cheek, tail, glands, rendered fat, mask, ear, jowls, feet, snout, unrendered fat, skin.
    6. For pork skin popping pellets, a bilingual FSIS Letterhead Certificate for Pork Skin Popping Pellets must accompany FSIS Form 9060-5.
    7. For dry-cured country ham/pork shoulder, a bilingual FSIS Letterhead Certificate for Dry/Country Hams Intended for Export to Mexico must accompany FSIS Form 9060-5.
    8. For pork casings, a bilingual FSIS Letterhead Certificate for Pork Casings must accompany FSIS Form 9060-7.
    9. For edible pork blood and its parts, a bilingual FSIS Letterhead Certificate for Edible Pork Blood must accompany FSIS Form 9060-5.
    10. Statements allowed when pork product is to be re-exported to Japan - Upon the request of the exporter, the following information must be provided on an FSIS Letterhead certificate (which is signed by the same FSIS Inspector signing the export certificate).
    11. For all pork products derived from Canada, a copy of the health certificate issued by Canada must accompany the shipments. At the exporters request, CFIA will issue an Annex A-11 that will include the necessary animal health attestations required by Mexico. In addition, a bilingual FSIS Letterhead Certificate for pork products originating from Canada must accompany FSIS Form 9060-5.
  5. Beef Products
    1. For edible beef tallow, a bilingual FSIS Letterhead Certificate for Beef Tallow must accompany FSIS Form 9060-5.
    2. For edible beef blood and plasma, a bilingual FSIS Letterhead Certificate for Beef Blood (and parts thereof) intended for Export to Mexico must accompany FSIS Form 9060-5.
    3. For beef, bone-in and bone-in beef products, boneless and boneless products, smoked, prepared products (marinated or others), prepared dried beef, sliced beef, including veal, a bilingual FSIS Letterhead Certificate for US Beef - Bone in and bone-in beef products, boneless and boneless products, prepared products (marinated or others), prepared dried beef, sliced beef.

      If the beef used in processing was imported from Canada, CFIA Annex D must be provided to the FSIS official prior to signing the certificate and must be maintained in the FSIS file for each certificate issued.

      If the beef used in processing was imported from Australia or New Zealand, documentation that shows that the imported product complies with the conditions in the letterhead certificate (e.g. That the raw materials originate from plants approved by the Secretariat of Agriculture, Livestock, Rural Development, Fisheries and Food) must be presented to the FSIS official prior to signing the FSIS certificate and must be maintained in the FSIS file for each certificate issued.

      If the beef used in processing was imported from Mexico, the TIF establishment number from which the raw materials were derived must be indicated on the space provided on the FSIS Letterhead Certificate as well as on the shipping container label. Note: If no beef imported from Mexico was used, the space on the FSIS Letterhead Certificate should be left blank.
    4. For beef offals (organs), including veal, a bilingual FSIS Letterhead Certificate for Bovine Organs (raw and cooked) - Tongue, reticulum, rumen, omasum, abomasum, heart, kidney, liver, thymus (sweetbread), pancreas, bladder.
    5. For beef offals (0ther than organs), including veal, a bilingual FSIS Letterhead Certificate for Bovine Offals (raw and cooked) - Lips, diaphragm (skirt steak), cheek meat, feet.
    6. For beef trimmings, a bilingual FSIS Letterhead Certificate for Beef Trimmings must accompany FSIS Form 9060-5.
    7. For ground beef, a bilingual FSIS Letterhead Certificate for Ground Beef must accompany FSIS Form 9060-5.
    8. For head meat, a bilingual FSIS Letterhead Certificate for Beef Head Meat must accompany FSIS Form 9060-5.
    9. For weasand meat, a bilingual FSIS Letterhead Certificate for Beef Weasand Meat must accompany FSIS Form 9060-5.
    10. For small intestine, a bilingual FSIS Letterhead Certificate for Small Intestine must accompany FSIS Form 9060-5.
    11. For beef products originating from Canada, a copy of the health certificate issued by Canada must accompany the shipments. At the exporter's request, CFIA will issue an Annex A-5 that will include the animal health attestations required by Mexico. In addition, a bilingual FSIS Letterhead Certificate for beef products originating from Canada must accompany FSIS Form 9060-5.
    12. For beef trimmings originating from Canada, a copy of the health certificate issued by Canada must accompany the shipments. At the exporter's request, CFIA will issue an Annex A-12 that will include the animal health attestations required by Mexico. In addition, a bilingual FSIS Letterhead Certificate for beef trimmings originating from Canada must accompany FSIS Form 9060-5.
    13. For beef viscera (organs) originating from Canada, a copy of the health certificate issued by Canada must accompany the shipments. At the exporter's request, CFIA will issue an Annex A-6 that will include the animal health attestations required by Mexico. In addition, a bilingual FSIS Letterhead Certificate for beef viscera originating from Canada must accompany FSIS Form 9060-5.
    14. For beef meat derived from Australia, a copy of the health certificate issued by Australia must accompany the shipments. In addition, a bilingual FSIS Letterhead Certificate for beef meat derived from Australia must accompany FSIS form 9060-5.
    15. For beef meat derived from New Zealand, a copy of the health certificate issued by New Zealand must accompany the shipments. In addition, a bilingual FSIS Letterhead Certificate for beef meat derived from New Zealand must accompany FSIS Form 9060-5.
  6. Sheep and Goat Products
    1. For sheep and goat meat products, a bilingual FSIS Letterhead Certificate for Ovine/Caprine Carcasses, smoked meat, cooked meat, raw meat, pre-cooked meat of US origin must accompany FSIS Form 9060-5.
    2. For sheep and goat offal including organs, a bilingual FSIS Letterhead Certificate for Ovine/Caprine Offal (organs) must accompany FSIS Form 9060-5.
    3. For sheep and goat offal other than organs, a bilingual FSIS Letterhead Certificate for Ovine/Caprine Offal - Other than organs (heads, Feet) must accompany FSIS Form 9060-5.
    4. For sheep and goat meat derived from Australia or New Zealand, a copy of the health certificate issued by Australia or New Zealand must accompany the shipments. In addition, a bilingual FSIS Letterhead Certificate for Ovine/Caprine Carcasses, smoked meat, cooked meat, raw meat, pre-cooked meat of Australia or New Zealand origin must accompany FSIS Form 9060-5.
  7. Processed products containing meat from one or multiple animal species
    1. For food preparations, including canned food preparations, containing meat and poultry products, a bilingual FSIS Letterhead Certificate for Processed Food Preparations containing Meat and Poultry products must accompany FSIS Form 9060-5.
    2. For cooked hams and cooked sausages, a bilingual FSIS Letterhead Certificate for hams, canned hams, mortadella, sausages and other cold sausages that have been thermally processed must accompany FSIS Form 9060-5.
    3. For pâté or meat spreads, a bilingual FSIS Letterhead Certificate for Pâté or Meat Spreads, Canned Meat Spreads Containing Meat and Poultry Products must accompany FSIS Form 9060-5.
    4. For dry/fermented sausages, a bilingual FSIS Letterhead Certificate for Dry/Fermented Sausages containing Beef and/or Pork must accompany FSIS Form 9060-5.
    5. For food preparations containing raw meat, including raw sausages, a bilingual FSIS Letterhead Certificate for Raw Preparations containing Poultry and/or Pork must accompany FSIS Form 9060-5.


Other Requirements

  1. Special sanitation emphasis - Establishments that produce meat and poultry and meat and poultry products for export to Mexico must comply with the following sanitation requirements. Effective immediately, documented controls should be present in each establishment, assuring that these requirements are met during production for export to Mexico.
    1. Personnel must wear appropriate outer clothing (e.g., smocks, coveralls, uniforms, etc.) covering any portion of street clothes which might be exposed to product or product-contact areas.
    2. Footwear used in the establishment must be clean. This could be accomplished in a number of different ways, such as:
      1. dedicating a pair of washable boots solely for use at the plant;
      2. cleaning and sanitizing footwear before entering the plant; and/or
      3. other means of assuring clean footwear that is acceptable to the IIC.
    3. To avoid product contamination, personnel entering any processing area:
      1. must follow necessary washing and sanitization procedures for hands and footwear; and
      2. necessary equipment must be available to personnel to accomplish this.
    4. Wooden pallets and other wooden implements in the plant must be clean and in good condition.
    5. Sanitizers are required for instruments, e.g., knives, scissors, and other instruments, that are used:
      1. at trim stations on the evisceration line; and
      2. in boning rooms.
  2. Import Inspection Procedures--Port of Entry
    1. Shipments must arrive at a port of entry with available cold storage facilities. Product consigned to TIF plants (federally inspected plants in Mexico) will have the physical inspection of the product at the TIF plant by the Mexican official stationed there, rather than at the border.
    2. Product subject to inspection (either under random checks or 100% checks) will be handled at the discretion of the customs broker or exporter as follows:
      1. Carcasses
        1. In the cases where carcasses are transferred from U.S. to Mexican trailers, the sample will be pulled as the carcasses are being moved.
        2. 100% of the carcasses can be transferred to U.S. or Mexican cold storage and samples taken.
        3. Carcass inspection can be performed in the truck, provided there is adequate space. Space requirements indicate the shipment needs to be 30 percent less than a full load to permit inspection in the truck.
      2. Boxed Product
        1. The product will be "staged" for import inspection and samples taken.
        2. In the cases where the boxes are transferred from the U.S. trailers to Mexican trailers, the sample will be pulled as the product is being moved.
  3. Import Inspection Procedures--Rate of Inspection
    1. 100 percent of all lots will be inspected for documentation, certification of plant approval, and product authorization.
    2. Rate of product inspection will be phased in. If a shipment is rejected during any of these phases, sampling rate returns to Phase 1.
      • Phase 1: 100 percent of the first 50 shipments from an approved plant and/or Custom Broker will be inspected. If no rejections occur, move into phase 2.
      • Phase 2: 50 percent of the next 50 shipments will be inspected. If no rejections occur, move into phase 3.
      • Phase 3: 24 percent of the next 50 shipments will be inspected. If no rejections occur, move into phase 4.
      • Phase 4: 25 percent of subsequent shipments will be inspected on a random basis.


    Import inspection records have been maintained by the Mexican authorities for the past 5 months, on a port by port basis. Establishments and/or customs brokers that have accounted for 2% or more of the shipments into Mexico from January to May, 1994, will receive random inspection immediately (Phase 4.) Product from any other establishment/customs broker will be subjected to Phase 1 of the new inspection system. This data is maintained by the port of entry, so the status of the plant or broker can vary from port to port.

    Any exporter using a customs broker with a proven track record will automatically receive random inspection (Phase 4), even if it is the plant's first shipment. However, if a customs broker brings a shipment in that is rejected, the customs broker, as well as the supplying plant, loses its "good standing" and returns to Phase 1 of the inspection system. All product that exports through this customs broker will be subjected to 100% inspection (Phase 1.) Exporters should be prepared to work with other custom brokers in the case that their current broker loses its "good standing".


Plants Eligible to Export

  1. Any federally inspected U.S. meat and poultry establishment, and cold storage facility, interested in exporting to Mexico must submit FSIS Form 9080-3 to Import Export Coordination and Policy Development Staff, FSIS, (202) 720-0082 or (855) 444-9904/fax (202) 720-7990/email - importexport@fsis.usda.gov. Sheep and goat offals must also originate from AMS EV approved establishments.
    1. The application (FSIS Form 9080-3) should have the following information:
      1. Establishment Number
      2. Establishment Name
      3. Physical Location of Establishment
      4. Type of Facility (slaughter, processing, boning, cold storage)
      5. Species (beef, poultry, pork, lamb, etc.)
      6. Contact Name, telephone number and fax number.

      FSIS will certify these establishments to Mexican Officials. Product should not be shipped until confirmation of certification is received from Mexico through FSIS. Upon FSIS receipt of notification from the Mexican officials of their approval, these establishments will be added to the current FSIS Eligible Plant List for Mexico. This list is available through the Export Library or can be requested from FSIS at (202) 720-0082 or (855) 444-9904.

      Issuance of an updated Grant of Inspection does not automatically change the establishment information on the Mexico approved plant list. When an updated Grant is issued that indicates an administrative change (name, dba, address, type of operation, or species changes), a copy of the Grant and a written request from the establishment (preferably on establishment letterhead) indicating what change needs to be made to the plant list should be faxed to Import Export Coordination and Policy Development Staff, FSIS at 202-720-7990 or emailed to importexport@fsis.usda.gov. Mexico will be notified of the changes. The FSIS list will be updated when confirmation is received from Mexico.
    2. Products intended for personal consumption. Small quantities (10-15 lbs) of hand-carried meat and poultry products are allowed into Mexico without export certification, provided the product is in its original packaging and is properly labeled with the USDA inspection legend.
  2. List of Eligible Plants - The list of approved plants eligible to export to Mexico is updated periodically and is available in the Export Library.


 

Last Modified Jun 16, 2014