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  • Food Safety
    • Recalls & Public Health Alerts
      • Report a Problem with Food
        • Additional Recalls
      • Annual Recall Summaries
        • Summary of Recall Cases in Calendar Year 2012
        • Summary of Recall Cases in Calendar Year 2013
        • Summary of Recall Cases in Calendar Year 2014
        • Summary of Recall Cases in Calendar Year 2015
        • Summary of Recall Cases in Calendar Year 2016
        • Summary of Recall Cases in Calendar Year 2017
        • Summary of Recall Cases in Calendar Year 2018
        • Summary of Recall Cases in Calendar Year 2019
        • Summary of Recall Cases in Calendar Year 2020
        • Summary of Recall Cases in Calendar Year 2021
    • Food Safety Stats
      • Consumer Research
    • Foodborne Illness and Disease
      • Illnesses and Pathogens
        • Campylobacter
          • Campylobacter En Español
        • Clostridium botulinum
        • Escherichia coli O157:H7
        • Parasites and Foodborne Illness
        • Salmonella Questions and Answers
      • Resources for Public Health Partners
        • State Departments of Public Health
      • Outbreaks
        • Outbreak Investigations: Prevention
        • Outbreak Investigations: Response
    • Safe Food Handling and Preparation
      • Food Safety Basics
        • Additives in Meat and Poultry Products
        • Appliance Thermometers
        • Asar a la parrilla y seguridad alimentaria
        • Cleanliness Helps Prevent Foodborne Illness
        • Cooking for Groups
        • Cooking with Microwave Ovens
        • Cutting Boards
        • Deep Fat Frying
        • Doneness Versus Safety
        • Food Allergies
        • Glossary of Packaging Terms
        • Grilling Food Safely
        • Grilling and Food Safety
        • High Altitude Cooking
        • How Temperatures Affect Food
        • How to Find the USDA Establishment Number
        • Importing Meat, Poultry & Egg Products US
        • Inspection for Food Safety: The Basics
        • Irradiation and Food Safety FAQ
        • Keeping "Bag" Lunches Safe
        • Keeping Food Safe During an Emergency
        • Kitchen Thermometers
        • Mail Order Food Safety
        • Meat and Poultry Labeling Terms
        • Meat and Poultry Packaging Materials
        • Natural Flavors on Meat and Poultry Labels
        • Safe Handling of Take-Out Foods
        • Slaughter Inspection 101
        • Slow Cookers and Food Safety
        • Smoking Meat and Poultry
        • Tailgating Food Safety Q & A
        • Understanding FSIS Food Recalls
        • Water in Meat & Poultry
        • Danger Zone 40F - 140F
        • Food Product Dating
        • Freezing and Food Safety
        • Leftovers and Food Safety
        • Molds on Food: Are They Dangerous?
          • Hongos en los Alimentos: ¿Son Peligrosos?
        • Refrigeration
        • Safe Temperature Chart
        • Shelf-Stable Food
        • Steps to Keep Food Safe
        • The Big Thaw — Safe Defrosting Methods
        • The Color of Meat and Poultry
        • Washing Food: Does it Promote Food Safety?
        • Food Safety While Hiking, Camping & Boating
        • Seguridad Alimentaria Durante Caminatas, Campamentos y Paseos en Bote
      • Meat
        • Bacon and Food Safety
        • Bagre de la Granja a la Mesa
        • Beef From Farm To Table
        • Bison from Farm to Table
        • Carne de res ablandada mecánicamente
        • Catfish from Farm to Table
        • Color of Cooked Ground Beef as It Relates to Doneness
        • Corned Beef
        • Door-to-Door Meat Sales
        • Fresh Pork from Farm to Table
        • Goat from Farm to Table
        • Ground Beef and Food Safety
        • Hams and Food Safety
        • Hot Dogs & Food Safety
        • Jerky
        • Lamb From Farm to Table
        • Mechanically Tenderized Beef
        • Rabbit From Farm to Table
        • Roasting Those "Other" Holiday Meats
        • Sausages and Food Safety
        • Veal from Farm to Table
        • Yersiniosis and Chitterlings Tips
      • Poultry
        • Chicken From Farm to Table
        • Chicken Liver
        • Duck and Goose from Farm to Table
        • Hock Locks and Other Accoutrements
        • Is Pink Turkey Meat Safe?
        • Let's Talk Turkey Roasting
        • Poultry Processing: Questions & Answers
        • Poultry: Basting, Brining, and Marinating
        • Stuffing and Food Safety
        • The Poultry Label Says "Fresh"
        • Turduckens Require Safe Food Handling
        • Turkey Basics: Handling Cooked Dinners
        • Turkey Basics: Safe Cooking
        • Turkey Basics: Safe Thawing
        • Turkey Basics: Stuffing
        • Turkey from Farm to Table
        • Turkey: Alternate Routes to the Table
      • Eggs
        • Egg Products and Food Safety
        • Shell Eggs from Farm to Table
      • Emergencies
        • A Consumer's Guide to Food Safety: Severe Storms and Hurricanes
        • Fires and Food Safety
        • Keep Your Food Safe During Emergencies
        • Removing Odors from Refrigerators and Freezers
      • USDA Meat and Poultry Hotline
      • Brochures & Publications
    • Food Defense and Emergency Response
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        • International Food Defense
  • Science & Data
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      • Microbiology
        • Baseline Microbiology Data Reports
        • Microbiological Testing Program for RTE Meat and Poultry Products
          • Tables & Results Microbiological Testing Program for RTE Meat
          • Tables & Results: Microbiological Testing Program Pasteurized Egg Products
          • Aggregate Salmonella Categorization of Raw Chicken Parts, NRTE Comminuted Poultry, Young Chicken Carcass and Young Turkey Carcass Establishments Using Moving Windows
          • Salmonella Initiative Program Criteria
            • Quarterly Sampling Reports on Antimicrobial Resistance
            • Quarterly Sampling Reports on Raw Beef Products
            • Quarterly Sampling Reports on Ready-to-eat Products and Egg Products
            • Quarterly Sampling Reports on Salmonella
            • Salmonella Action Plan: A One and Two Year Update
            • Salmonella Categorization of Individual Establishments for Poultry Products
        • Microbiological Testing Program for Escherichia coli O157:H7 and non-O157 Shiga toxin-producing Escherichia coli (STEC)
          • Year-to-Date Totals: Testing of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC)
          • Annual Report for STEC in Raw Ground Beef or Veal and Raw Ground Beef or Veal Components
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2017
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2018
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2016
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2015
          • Year-to-Date 2018 Totals: Results of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC):
        • National Antimicrobial Resistance Monitoring System (NARMS)
        • Salmonella Verification Testing Program Monthly Posting
      • Residue Chemistry
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        • Egg Product Testing, Years 1995-2017
      • Inspection Task Data
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        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2022
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2021
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2016
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2017
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2018
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2019
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2020
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2023
      • Interagency Food Safety Analytics Collaboration (IFSAC)
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      • Regulatory Priorities
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      • National Advisory Committee on Meat and Poultry Inspection (NACMPI)
      • National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
        • 2021-2023 National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
        • NACMCF 2022 Subcommittee
        • 2018-2020 National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
  • Inspection
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        • Humane Handling Ombudsman
        • Modernization of Swine Slaughter Inspection
      • Inspection of Poultry Products
        • Reducing Salmonella in Poultry
          • Pilot Projects: Salmonella Control Strategies
          • Proposed Regulatory Framework to Reduce Salmonella Illnesses Attributable to Poultry
            • Component 1
            • Component 2
            • Component 3
          • Salmonella By the Numbers
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        • Modernization of Poultry Slaughter Inspection
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    • Compliance Guidance
      • Significant Guidance
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        • HACCP-Based-Inspection Models Project
          • New Poultry Inspection System (NPIS)
          • HIMP Redesign Achievement of Performance Standards Young Chicken Plants
          • List of HIMP Participating Plants
        • HACCP Validation
      • PHIS
        • PHIS: Historical Information
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        • Small Plant Help Desk
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      • Microbial Risk
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          • BSE Rules Being Strictly Enforced
        • Guidance for Controlling Listeria monocytogenes (Lm) in Retail Delicatessens - Best Practice Tips for Deli Operators
      • Specified Risk Material Resources
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      • Labeling
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        • Ingredients Guidance
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          • Integration of Paper Label Applications into the Label Submission and Approval System (LSAS)
        • Labeling Policies
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          • Comprehensive List of Reasons for Label Modifications and Returns
          • Questions and Answers Concerning the Recently Published Generic Labeling Final Rule
        • Labeling Procedures
          • Information Required For Requesting a Temporary Approval
          • 10 Most Common Mistakes And How to Avoid Them
          • Label Submission Checklist
          • Labeling Situations That Can Not Have a Temporary Approval
          • Labeling and Establishment Responsibilities
          • Ten Most Commonly Asked Labeling Questions
          • Trans Fat Declarations in the Nutrition Facts Panel on Product Labeling
      • New Technology
        • Cooperative Agreements FY 2003
        • Cooperative Agreements FY 2004
        • Cooperative Agreements FY 2005
        • Food Safety Technologies FY 2003
        • Food Safety Technologies FY 2004
        • Food Safety Technologies FY 2005
        • NOL for Non-O157 STEC Test Methods
        • New Technology Information Table
      • Humane Handling
    • Import & Export
      • Import & Export Library
        • Eligible Foreign Establishments
        • U.S. Establishments by Country
          • Australia Eligible Establishments
          • Brazil Export Eligible Establishments
          • Egypt Export Eligible Establishments
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          • Israel Export Eligible Establishments
          • Japan (Casings) Export Eligible Establishments
          • Japan (Cold Storage Facilities) Export Eligible Establishments
          • Mexico Export Eligible Establishments
          • Russia (Beef) Export Eligible Establishments
          • Russia (Pork) Export Eligible Establishments
          • Russia (Poultry) Export Eligible Establishments
          • Russia (Prepared Products) Export Eligible Establishments
          • South Africa Eligible Establishments
      • Import Guidance
        • FSIS Import Procedures for Meat, Poultry & Egg Products
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    • Regulatory Enforcement
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      • FSIS Policies on Regulatory Decisions
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  • About FSIS
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  • Contact Us
    • FSIS Offices
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      • DDM Jeffery Jacobsen Ensures Meat is Safe and Cooks it, Too!
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    • Submit Your Stories
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    • Disability: Part of the Equity Equation
    • Archives
      • ARCHIVE: National Preparedness Month - Cyber Security for Remote Work
      • ARCHIVE: National Preparedness Month: Occupant Emergency Planning
      • ARCHIVE: Message from Leadership — Women’s Equality Day
      • ARCHIVE: Managing Heat Risk in Hot Weather
      • ARCHIVE: New Netflix Show Features USDA and FSIS
      • ARCHIVE: Asian American, Native Hawaiian and Pacific Islander Heritage Month — Advancing Leaders Through Collaboration
      • ARCHIVE: Thank You for Your Public Service
      • ARCHIVE: World Veterinary Day — Recognizing the Resilience of FSIS Veterinarians
      • ARCHIVE: Two Hero Inspectors Provide Potentially Life-Saving CPR to a Plant Employee
      • ARCHIVE: Hero Inspector Saves a Life While on the Road
      • ARCHIVE: Administrative Professionals Day — Thank You
      • ARCHIVE: Chief Information Security Officer Marvin Lykes Recognized for Operational Excellence
      • ARCHIVE: Women’s History Month: Women Providing Healing, Promoting Hope
      • ARCHIVE: Alameda District Awards Petaluma Circuit Inspectors Recognition Coins
      • ARCHIVE: Collaborating in the Caribbean — Bringing Awareness About African Swine Fever
      • ARCHIVE: Message from Leadership — Be an Advocate for Public Health
      • ARCHIVE: Message from Leadership — Honoring Dr. Martin Luther King Jr.
      • ARCHIVE: In Their Own Words: The 2021 Administrator’s Awards for Excellence Winners Speak Out
      • ARCHIVE: CSI Koffi Hoenou – From Togolese Teacher to U.S. Citizen
      • ARCHIVE: Dearborn, Mich., Circuit Inspectors Receive Collaborative Coins
      • ARCHIVE: Don’t Invite Foodborne Illness to the Party
      • ARCHIVE: Inspection for Ritual Meat and Poultry Slaughter
      • ARCHIVE: Thanksgiving Message from Leadership
      • ARCHIVE: Make a Difference for You and Your Colleagues – Respond to FEVS by Dec. 3
      • ARCHIVE: American Indian/Alaskan Native Heritage Month — Together Towards Tomorrow
      • ARCHIVE: Federal State Audit Staff Twice Honored for Supporting Military Staff
      • ARCHIVE: Veterans Day Messages from FSIS Leadership
      • ARCHIVE: Food Inspector Apprenticeship Programs for Veterans
      • ARCHIVE: Disability Employment Awareness Month — America’s Recovery: Powered by Inclusion
      • ARCHIVE: Helping Today’s Inspectors Be Tomorrow’s Leaders with Tuition Reimbursement
      • ARCHIVE: Dr. Geraldine Vidal-Covas Embraces Her Hispanic Heritage, Encourages All
      • ARCHIVE: National Preparedness Month – Home Go Kits & Pets
      • ARCHIVE: Mask Requirements Updated for FSIS Employees
      • ARCHIVE: Modernizing Egg Inspection
      • ARCHIVE: FSIS Recognized Twice for 2020 Food Safety Education Efforts
      • ARCHIVE: Four Steps to Good Mental Health
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      • ARCHIVE: Pride Month and USDA’s Commitment to Inclusion
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      • ARCHIVE: Asian American and Pacific Islander Contributions to Our Nation’s History
      • ARCHIVE: USDA Vaccination Heroes Do Their Part for America
      • ARCHIVE: Remembering Their Sacrifice: Jean Hillery, Tom Quadros and Bill Shaline

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Raw chicken on plate with ingredients laying near.

Public Health Information System (PHIS) Definitions

RTE
Ready-to-eat
NRTE
Not ready-to-eat
Raw Poultry Products
Poultry includes the following species: chicken, turkey, duck, geese, guineas, and squab.
Raw ratite Products
Ratites includes emu, ostrich, and rhea.
Processed Meat Products
Meat includes the following species: beef, veal, goat, lamb, mutton, and pork.
Processed Poultry Products
Poultry includes the following species: chicken, duck, goose, guinea, squab, turkey, emu, ostrich, and rhea.
Egg Products
Chicken, turkey, duck, goose, and guinea.
Ask FSIS

askFSIS

Find answers to questions on inspection-related policies, programs, systems, and procedures.
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State Inspection

State Inspection

Apply for Federal or State inspection. States operate under a cooperative agreement with FSIS.
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Raw chicken on plate with ingredients laying near.

Public Health Information System (PHIS) Definitions

RTE
Ready-to-eat
NRTE
Not ready-to-eat
Raw Poultry Products
Poultry includes the following species: chicken, turkey, duck, geese, guineas, and squab.
Raw ratite Products
Ratites includes emu, ostrich, and rhea.
Processed Meat Products
Meat includes the following species: beef, veal, goat, lamb, mutton, and pork.
Processed Poultry Products
Poultry includes the following species: chicken, duck, goose, guinea, squab, turkey, emu, ostrich, and rhea.
Egg Products
Chicken, turkey, duck, goose, and guinea.

Argentina

Library Updates

Export - 11/21/2018, AR-30

Import - 2/28/2022, AR-01

Export Requirements

Last update Nov 21, 2018

  1. Beef, beef products, and beef offals derived from cattle that were born, raised, and slaughtered in the United States or from cattle legally imported and slaughtered in the United States.
  2. Pork pancreas glands for pharmaceutical use.
  3. Natural Salted Swine Casings.
  4. Pork and Pork Products that are Thermally Processed/Commercially Sterile (canned).
  5. Pork and Pork Products that are Fresh or frozen that:
    1. Tested negative for Trichinella SPP. by a digestion method assay as described in the FSIS Compliance Guideline for the Prevention and Control of Trichinella and Other Parasitic Hazards in Pork and Products Containing Pork and approved by CODEX Guidelines For The Control of Trichinella SPP. in Meat of Suidae CAC/GL 86-2015; or
    2. The raw pork or products were, or are derived, from raw pork that was subject to a freezing, cooking, or curing/drying process validated by FSIS that guarantees the destruction of the parasite Trichinella spiralis, as described in the FSIS Compliance Guideline for the Prevention and Control of Trichinella and Other Parasitic Hazards in Pork and Products Containing Pork and approved by CODEX Guidelines For The Control of Trichinella SPP. in Meat of Suidae CAC/GL 86-2015; or
    3. Are sourced from swine and swine enterprise that are certified participants in the National Pork Board’s Pork Quality Assurance (PQAPlus) program. Establishment’s presenting pork or pork products for FSIS export certification under a PQAPlus program must produce the product under either the AMS PQAPlus Pork EV program for Argentina or the Animal and Plant Health Inspection Service (APHIS) PQAPlus Pork Sourcing Verification Program (APHIS PSVP) as verified by FSIS inspection at the time of export certification. FSIS inspection program personnel must have access to the establishment AMS PQAPlus Pork EV program or APHIS PSVP written program and records at all times upon request. These documents are to be kept at the establishment.
      1. AMS PQAPlus Pork EV Program:
        1. Information about the porcine EV program can be accessed at the AMS Porcine Export Verification Program for Argentina. A list of AMS EV approved establishments can be obtained from AMS' web site. Details for AMS export verification programs can be accessed from the Export Verification (EV) Programs Additional Requirements (QAD 1030) on the AMS' web site. The purpose, scope, and program elements of the AMS PQAPlus Pork EV program can be accessed from PQA Plus Pork Export Verification (EV) Program (QAD 1008 Procedure).
        2. FSIS inspection program personnel are to verify that each consignment presented for export under this verification program was produced in compliance with the establishment’s written program. The written program complies with the AMS PQAPlus Pork EV Program, the Export Verification (EV) Programs Additional Requirements and the PQA Plus Pork Export Verification (EV) Program (QAD 1008 Procedure).
        3. The establishment must provide supporting documentation upon request to verify the product was produced in compliance with the AMS PQAPlus Pork EV Program, was properly segregated throughout production and storage, and the producing and exporting establishment are listed on the AMS' Web site. If the pork was purchased from a different source supplier for export, or further processing then export, the establishment must provide documentation that the source supplier is also a participant in the AMS PQAPlus Program.
        4. The unique product identification system can be accessed by authorized FSIS inspection personnel from the SharePoint.
      2. APHIS PQAPlus Pork Sourcing Verification Program (APHIS PSVP):
        1. Information about the APHIS PSVP and a list of Participating FSIS Establishments is available on the APHIS website.
        2. FSIS inspection program personnel are to verify that each consignment presented for export under the APHIS PSVP program was produced in compliance with the establishment’s written program.
        3. The establishment must provide supporting documentation upon request to verify the product was produced in compliance with the APHIS PSVP, was properly segregated throughout production and storage, and the producing and exporting establishment are on the Participating FSIS Establishments list. If the pork was purchased from a different source supplier for export or further processing then export, the establishment must provide documentation that the source supplier is also a participant in the APHIS PSVP.
        4. The unique product identification system can be accessed by authorized FSIS inspection personnel from the SharePoint.
      3. FSIS inspection program personnel must have access to the establishment AMS PQAPlus Pork EV or APHIS PSVP written programs and records at all times upon request. These documents are to be kept at the establishment. If FSIS inspection program personnel become aware that an AMS PQAPlus EV or APHIS PSVP establishment is not properly executing its written program, they should:
        1. Not issue or sign the FSIS From 9060-5 Export Certificate of Wholesomeness for the consignment(s) in question and follow the instruction in follow Dir. 9000.1 and document their observations in an MOI issued to the establishment and copy their supervisory chain;
        2. For an AMS inspection program personnel will notify AMS at QAD.AuditService@usda.gov.
        3. For an APHIS PSVP inspection program personnel will notify APHIS at ExportsProducts@usda.gov.
        4. 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
        5. Inspection personnel should include their immediate supervisor and IEPDS at ImportExport@usda.gov on messages to AMS and APSH regarding program deficiency concerns and maintain a copy of the message in the inspection office export file.
        6. Meat and poultry products destined for ship’ stores.

  1. Beef, beef products, and beef offals derived in whole or in part from imported beef. 
  2. Beef, beef products, and beef offals that have been irradiated as a pathogen reduction treatment and bear the RADURA logo or are otherwise labeled as an irradiated product (ex. such as “Treated with Irradiation”). 
  3. Pork and pork products derived in whole or in part from imported pork.
  4. Pork offals derived from internal organs.
  5. Pork and pork products that have been irradiated as a pathogen reduction treatment and bear the RADURA logo or otherwise labeled as an irradiated product (ex. such as “Treated with Irradiation”).
  6. Sheep and sheep products.
  7. Poultry and poultry products. 

  1. Bilingual labels must be pre-approved by SENASA prior to export. 
  2. Bilingual labels are generally provided by the exporter to the importer for pre-approval to SENASA as part of the importer’s permit application.
  3. All label elements must be bilingual, in English and Spanish language, and include: 
    1. Sales name of product;
    2. Product Description (e.g., pork loin, frozen or chilled);
    3. US Exporter number;
    4. Argentine Importer number;
    5. Handling/Storage Instructions;
    6. Expiration Date;
    7. Weight (Unit kg); and
    8. Product Registration Number.
  4. Label approval is notified to the importer by SENASA. 
  5. After approval by SENASA, the bilingual label will contain the exporter number, importer number and product registration number as provided by SENASA.
  6. Bilingual labels may be applied to the product by the exporter or the importer. 

  1. Beef, beef products, and beef offals - Obtain FSIS Form 9060-5, Export Certificate of Wholesomeness and FSIS Letterhead Certificate for the Export of Beef, Beef Products, and Beef Offals to Argentina.
  2. Fresh or Frozen and thermally processed/commercially sterile pork and pork products:
    Note: On the FSIS Letterhead Certificate, the non-applicable trichinae mitigation(s) and AMS PQAPlus or APHIS PSVP program must be struck through and signed with the full name of the FSIS certifying official beside the strike through, in blue ink.

    Note: The establishment must have an acceptable control program to identify and segregate pork found to be trichinae-free destruction of the parasite Trichinella spiralis. Laboratories used to conduct the analysis must participate in the Agricultural Marketing Service (AMS) Laboratory Approval Program (LAP) for Exports for Trichinae Analysis. Information about the program can be obtained from AMS' website.
    1. Obtain and complete FSIS Form 9060-5, Export Certificate of Wholesomeness, and the [FSIS Letterhead Certificate].
    2. Fresh/frozen pork and pork products exported to Argentina must be verified by FSIS inspection by supporting documentation from the exporter that the product was either:
      1. tested negative for trichinosis by digestion method assay; OR
      2. was subject to a freezing, cooking, or curing/drying process that guarantees the destruction of the parasite Trichinella spiralis, as described in FSIS Compliance Guideline for the Prevention and Control of Trichinella and Other Parasitic Hazards in Pork and Products Containing Pork (2018) and approved by CODEX Guidelines For The Control of Trichinella SPP. in Meat of Suidae CAC/GL 86-2015;OR
      3. was derived from swine and swine enterprises with certified participation in the National Pork Board’s PQAPlus program as verified by establishment participation in the AMS PQAPlus Pork EV program or the APHIS PSVP.
  3. Natural Salted Swine Casings:
    1. Obtain and complete FSIS Form 9060-7, Export Certificate of Wholesomeness, and the [FSIS Letterhead Certificate for casings].
  4. Edible Pork Pancreases glands for Pharmaceutical Use
    1. Obtain FSIS form 9060-5.
    2. The shipping containers must be marked "For Pharmaceutical Use Only."
  5. Meat and poultry products destined for ship’ stores:
    1. ?Obtain and complete FSIS Form 9060-5: USDA Meat And Poultry Export Certificate of Wholesomeness
    2. The FSIS Form 9060-5 Remarks block shall include the statement:
      Product destined for ship’ stores in transit.
      And
      Identify the means of transport and the commercial seal number.

  1. Beef, beef products, beef offals, and pork and pork products must be registered with Argentina prior to export. To register imported products, the exporter must submit a bilingual (English and Spanish) industry monograph that lists descriptive characteristics of each product for which a company seeks eligibility for import to Argentina. Each company monograph may register the same individual products produced at different establishments under the same company ownership. A monograph describes how the product is processed and/or packed, the product formulation with ingredients listed in decreasing percentage order. If a thermal treatment was used to produce the product, this information should also be included in the monograph. The monograph must be signed by the individual at the producing establishment responsible as the sanitary authority and does NOT require the signature of a U.S. government competent authority.
  2. Industry monographs must be submitted for product registration to Argentina’s Servicio Nacional de Sanidad y Calidad Agroalimentaria (SENASA). For U.S. products, the exporter/establishment may submit the monograph to SENASA in three ways:
    1. Directly to the importer to file with an import permit application, or
    2. Via email to SENASA Coordinacion Generale de Aprobacion de Productos Alimenticios (CAPA) at: CAPA@SENASA.gob.ar, or
    3. Via mail at AZOPARDO 1020, 2nd piso, CABA, Buenos Aires.
  3. For U.S. exports, exporters/producers should work with their importers to complete this registration and may confer with FAS Buenos Aires (AgBuenosAires@usda.gov) for any additional questions or support.
  4. Additionally, the exporter/producer of pork, pork products, beef, beef products and beef offals must provide Argentina’s import authority, SENASA, with additional information through an industry affidavit, bill of lading, customs form, and/or unloading permit before the product can move into the commercial system. The additional information must include:
    1. Date of production;
    2. Temperature of the product(s);
    3. Type of packaging (industry monograph);
    4. Shelf Life (by product);
    5. Slaughter establishment;
    6. Producer establishment;
    7. Address;
    8. Container information (bill of lading); and
    9. Seal number (bill of lading).

    Note: Exporters that are pursuing monograph approvals are advised to contact USDA’s Foreign Agricultural Service in Buenos Aires, Argentina via email at: AgBuenosAires@usda.gov or via phone at: (011-54-11) 5777-4627 for additional information and assistance on this process.

  1. All FSIS inspected establishment  are eligible to export eligible products to Argentina. 
  2. Pork pancreas glands for pharmaceutical use can be harvested from all federally inspected pork establishments.

Import Requirements

Last update Feb 28, 2022

Process Category
Product Category
Product Group
Process Raw - Intact
Eligible Products Raw Intact Beef
Product category Beef - All Products Eligible except Cheek Meat; Head Meat; Heart Meat; and Weasand Meat
Process Raw - Non Intact
Eligible Products Raw Ground, Comminuted, or Otherwise Non-intact Beef
Product category Beef - All Products Eligible except Advanced Meat Recovery Product (AMR); Finely Textured Beef (FTB); Low Temperature Rendered Product (LTRP); Other Non-Intact; Partially Defatted Beef Fatty Tissue (PDBFT); and Partially Defatted chipped Beef (PDCB)

Additional Information

The products identified in the table above are eligible for export from Argentina to the United States as determined by the United States Department of Agriculture (USDA), Food Safety and Inspection Service (FSIS) Equivalence Process. 

Source materials used to produce product intended for export to the United States must originate from a certified establishment in an eligible country that has an equivalent raw or processed products inspection system.

The above are the Process Categories, Product Categories, and Product Groups as listed in the FSIS Product Categorization document and defined in the Public Health Information System (PHIS).

APHIS Animal Disease Requirements for Argentina

The USDA, Animal and Plant Health Inspection Service (APHIS) restricts certain animal products from entering the United States because of animal disease conditions in the country of origin. Applicable APHIS animal disease requirements that may have an impact on Argentina’s eligibility to export product to the United States are listed below:

Beef imported from Argentina is subjected to Bovine Spongiform Encephalopathy (BSE) requirements specified in 9 CFR 94.18 or 9 CFR 94.19. In addition, Argentina is affected with Foot-and-Mouth Disease (FMD) and beef is subjected to requirements in 9 CFR 94.4, except beef imported from the region of Argentina that consists of Patagonia North “B” and Patagonia South which is subjected to animal health requirements specified in 9 CFR 94.11. Fresh (chilled or frozen) beef imported from the Northern Argentina region is subjected to animal health requirements specified 9 CFR 94.29.

For information or questions concerning a country’s animal disease status and restrictions please contact the APHIS Veterinary Services, Strategy and Policy, Animal Product Import and Export at:

USDA-APHIS
Veterinary Services, Strategy and Policy, Animal Product Import and Export (APIE)
4700 River Road, Unit 40
Riverdale, MD 20737
Phone: (301) 851-3300
E-mail: APIE@USDA.GOV

Link to Argentina’s Certified Establishment List

A certified establishment is an establishment that the Central Competent Authority (CCA) of the foreign country has certified as meeting the requirements of the inspection system that FSIS has determined equivalent to the United States inspection system and, therefore, eligible to export meat, poultry, or egg products to the United States.  

  • Establishments Certified to Export Beef Products to the United States
Last Updated: Jun 15, 2021
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