Skip navigation
U.S. flag

An official website of the United States government

Here’s how you know

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

  • 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
        • Summary of Recall and PHA Cases in Calendar Year 2022
    • 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
      • Emergency Response
      • Continuity of Operations (COOP)
      • Food Defense
        • Risk Mitigation Tool
        • Food Defense Considerations for Transportation of FSIS-Regulated Products
        • Food Defense Tools, Resources and Training
        • Functional Food Defense Plans
        • International Food Defense
  • Science & Data
    • Research Priorities
    • Data Sets & Visualizations
      • 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
        • 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):
        • Salmonella Verification Testing Program Monthly Posting
      • Chemical Residues and Contaminants
      • Humane Handling Data
      • Laboratory Sampling Data
        • Egg Product Testing, Years 1995-2017
      • Inspection Task Data
    • Developer Resources
      • Recall API
    • Scientific Reports
      • Public Health Regulations (PHR)
        • 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
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2024
      • Interagency Food Safety Analytics Collaboration (IFSAC)
    • Laboratories & Procedures
      • Accredited Laboratory Program
        • Key Facts: ISO Accreditation
      • FSIS Laboratories
        • Requesting Bacterial Isolates from FSIS
    • Risk Assessments
    • Sampling Program
      • Raw Pork Products Exploratory Sampling Program
      • Sampling Results for FSIS Regulated Products
    • National Antimicrobial Resistance Monitoring System (NARMS)
    • Journal Publications
  • Policy
    • Food Safety Acts
      • Federal Meat Inspection Act
      • Poultry Products Inspection Act
      • Egg Products Inspection Act
      • Humane Methods of Slaughter Act
    • FSIS Guidelines
    • Directives & Notices
      • FSIS Notices
      • FSIS Directives
    • Petitions
    • Federal Register & Rulemaking
      • Federal Register Notices
      • Federal Register Rules
      • Executive Orders, Small Business Protection Laws & Other Guidance
      • Regulatory Priorities
    • Advisory Committees
      • 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
    • Inspection Programs
      • Inspection of Meat Products
        • 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
          • Salmonella KPI
          • Salmonella Risk Assessments
        • Modernization of Poultry Slaughter Inspection
      • Inspection of Egg Products
      • Inspection of Siluriformes
    • Compliance Guidance
      • Significant Guidance
      • HACCP
        • 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
      • Retail Guidance
      • Small & Very Small Plant Guidance
        • Appealing Inspection Decisions
        • Food Safety Resources for Small and Very Small Plant Outreach: Order Form
        • Small Plant Help Desk
        • Small Plant Help Desk Form
      • Microbial Risk
        • Listeria Monocytogenes
        • Salmonella
        • Shiga Toxin-Producing E.Coli (STEC) and E. Coli O157:H7
        • Specified Risk Material
          • BSE Rules Being Strictly Enforced
      • Specified Risk Material Resources
      • Food Safety Assessments Tools
      • Recall Process
      • Sanitation Performance Standards Compliance Guide
      • Labeling
        • Basics of Labeling
        • Claims Guidance
        • Nonfood Compounds
          • Compounds Used for Construction and Repair in Federally Inspected Meat and Poultry Plants
          • Criteria Used by the Former Compounds and Packaging Branch for Evaluating Nonfood Compounds and Proprietary Substances
        • Ingredients Guidance
        • Label Submission and Approval System (LSAS)
          • Integration of Paper Label Applications into the Label Submission and Approval System (LSAS)
        • Labeling Policies
          • Human Food Made with Cultured Animal Cells
          • Regulations for Package Dating
          • Comprehensive List of Reasons for Label Modifications and Returns
        • 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
          • Gibraltar Export Eligible Establishments
          • 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
        • FSIS Import Reinspection
        • Sourcing Egg Products and Shell Eggs From Foreign Countries
      • Export Guidance
      • Equivalence
      • PHIS Components
      • International Reports
        • Foreign Audit Reports
        • Import and Export Data
    • Regulatory Enforcement
      • Humane Handling Enforcement
      • Quarterly Enforcement Reports
        • Quarterly Enforcement Reports (Narrative, Archived v1)
        • Quarterly Enforcement Reports (Narrative, Archived v2)
        • Quarterly Enforcement Reports (Narrative, Archived v3)
        • Quarterly Enforcement Reports (Narrative, Archived v4)
      • FSIS Policies on Regulatory Decisions
    • Inspection Training & Videos
      • Inspection & Mission Training
      • Meat, Poultry and Egg Product Inspection Videos
      • Regulatory Education Video Seminars
    • Apply for Grant of Inspection
      • Grants & Financial Options
    • State Inspection Programs
      • Cooperative Interstate Shipping Program
        • Cooperative Interstate Shipment (CIS) Establishments
      • Guidance Documents for State and Local Agencies
      • States With and Without Inspection Programs
      • Reviews of State Programs
    • Establishments
      • FSIS Inspected Establishments
      • Meat, Poultry and Egg Product Inspection Directory
    • Inspection Forms
  • About FSIS
    • History
    • Leadership & Organizational Structure
    • Strategic Planning
      • FSIS Enterprise Governance Decision Making Process
    • Core Values
    • Food Safety & Agency Partners
      • Memoranda of Understanding (MOU)
    • Freedom of Information Act (FOIA)
      • FSIS Adjudications
      • FSIS FOIA Reading Room
      • Frequently Requested Records
    • Federal Employee Viewpoint Survey (FEVS)
  • Contact Us
    • FSIS Offices
      • Office for Food Safety (OFS)
      • Office of the Administrator (OA)
      • Office of Field Operations (OFO)
      • Office of Investigation, Enforcement, and Audit (OIEA)
      • Office of Public Health Science (OPHS)
      • Office of Policy and Program Development (OPPD)
      • Office of the Chief Financial Officer (OCFO)
      • Office of International Coordination (OIC)
      • Office of Employee Experience and Development (OEED)
      • Office of the Chief Information Officer (OCIO)
      • Office of Management (OM)
      • Office of Public Affairs and Consumer Education (OPACE)
      • Internal Affairs (IA)
      • Office of Planning Analysis Risk Management (OPARM)
      • Civil Rights Staff
    • FSIS Department Emails
    • State Contacts
    • askFSIS
      • Having Trouble with the Webform
    • Pregúntele a Karen
  • Careers
    • Apply for a Job
    • Job Opportunities
    • Career Profiles
      • Administrative Positions
      • Compliance Investigator Positions
      • Consumer Safety Inspector
      • Food Inspector
      • Professional Positions
      • Public Health Veterinarian (PHV)
      • Scientific Positions
    • Incentives
      • Federal Employee Benefits Summary
    • Hiring Paths
      • Veterans Apprenticeship Program
      • Professionals with Disabilities
      • FSIS Student Employment Programs
      • Externships and Volunteer Opportunities
    • Who Works for Us
      • CSI James McDonald’s Federal Career Spans 55 Years and Counting
      • Dr. Kenneth Clevenger — Celebrating a 60-Year Federal Career Offering Work-Life Balance
      • Vincent Daniel “Found a Job” that Became a 40-Plus-Year Career
      • Manuel Madrid’s Climb up the FSIS Career Ladder
      • Archives
  • News & Events
    • Events & Meetings
      • Officials' Calendar of Meetings
      • Food Safety Education Month
    • News & Press Releases
      • News Feeds & Subscriptions
    • Publications
    • Branding & Toolkits
  • Employees
    • HR Policies & Systems
      • Forms
      • Performance Management
      • Understanding Your Benefits
        • Emergency Backup Dependent Care (EBDC) Program
    • FSIS Safety
      • COVID-19 Pandemic Resources
        • Information about Face Coverings/Masks and Face Shields
      • Workplace Violence
    • Onboarding
      • New Hire Training
    • Agency Awards & Achievements
    • Professional Development Opportunities
      • OFO Workforce Investment Initiative Pilot Program
    • Employee News & Stories
      • FSIS Snapshots
        • September 2023 Snapshots
        • August 2023 Snapshots
        • July 2023 Snapshots
        • June 2023 Snapshots
        • May 2023 Snapshots
        • April 2023 Snapshots
        • March 2023 Snapshots
        • February 2023 Snapshots
        • January 2023 Snapshots
        • December 2022 Snapshots
        • November 2022 Snapshots
        • October 2022 Snapshots
        • September 2022 Snapshots
        • August 2022 Snapshots
        • July 2022 Snapshots
        • June 2022 Snapshots
        • May 2022 Snapshots
        • April 2022 Snapshots
        • March 2022 Snapshots
        • February 2022 Snapshots
        • January 2022 Snapshots
        • December 2021 Snapshots
        • November 2021 Snapshots
        • October 2021 Snapshots
        • September 2021 Snapshots
        • August 2021 Snapshots
        • July 2021 Snapshots
        • June 2021 Snapshots
      • Submit Your Stories
      • Hispanic Heritage Month — Latinos: Driving Prosperity, Power and Progress in America
      • The Power of Alternate Dispute Resolution Programs: Resolving Workplace Conflicts Efficiently
      • Archives
        • ARCHIVE: Black History Month — Resistance Through Agricultural Innovations
        • ARCHIVE: Meet Pickle-Eating Champ, CSI Joe Smith
        • ARCHIVE: Supervisors Make All the Difference!
        • ARCHIVE: Disability: Part of the Equity Equation
        • ARCHIVE: National Preparedness Month — Workplace Violence: Active Shooter
        • ARCHIVE: National Preparedness Month - Cyber Security for Remote Work
        • ARCHIVE: National Preparedness Month: Occupant Emergency Planning
        • ARCHIVE: Unidos: Inclusivity for a Stronger Nation
        • ARCHIVE: National Preparedness Month: Emergency Alerts
        • ARCHIVE: Chief Data Scientist — and Puzzle Solver — Justin Ronca
        • 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
        • ARCHIVE: Building Relationships at Work
        • ARCHIVE: Pride Month and USDA’s Commitment to Inclusion
        • ARCHIVE: Honoring the Dedicated Public Servants of FSIS
        • 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
    • Facilities and Services
    • Employee Bargaining
    • Civil Rights

Food Safety and Inspection Service

  • About FSIS
  • Contact Us
  • Careers
  • News & Events
  • Employees
  • Food Safety
  • Science & Data
  • Policy
  • Inspection
  • Recalls
  • Search
  • Full Menu
ALERT: FSIS Issues Public Health Alert for… See more details
Page Hero
  • Inspection
    • Inspection Programs
      • Inspection of Meat Products
        • Humane Handling Ombudsman
        • Modernization of Swine Slaughter Inspection
      • Inspection of Poultry Products
        • Reducing Salmonella in Poultry
        • Modernization of Poultry Slaughter Inspection
      • Inspection of Egg Products
      • Inspection of Siluriformes
    • Compliance Guidance
      • Significant Guidance
      • HACCP
        • HACCP-Based-Inspection Models Project
        • HACCP Validation
      • PHIS
        • PHIS: Historical Information
      • Retail Guidance
      • Small & Very Small Plant Guidance
        • Appealing Inspection Decisions
        • Food Safety Resources for Small and Very Small Plant Outreach: Order Form
        • Small Plant Help Desk
        • Small Plant Help Desk Form
      • Microbial Risk
        • Listeria Monocytogenes
        • Salmonella
        • Shiga Toxin-Producing E.Coli (STEC) and E. Coli O157:H7
        • Specified Risk Material
      • Specified Risk Material Resources
      • Food Safety Assessments Tools
      • Recall Process
      • Sanitation Performance Standards Compliance Guide
      • Labeling
        • Basics of Labeling
        • Claims Guidance
        • Nonfood Compounds
        • Ingredients Guidance
        • Label Submission and Approval System (LSAS)
        • Labeling Policies
        • Labeling Procedures
      • 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
      • Import Guidance
        • FSIS Import Procedures for Meat, Poultry & Egg Products
        • FSIS Import Reinspection
        • Sourcing Egg Products and Shell Eggs From Foreign Countries
      • Export Guidance
      • Equivalence
      • PHIS Components
      • International Reports
        • Foreign Audit Reports
        • Import and Export Data
    • Regulatory Enforcement
      • Humane Handling Enforcement
      • Quarterly Enforcement Reports
        • Quarterly Enforcement Reports (Narrative, Archived v1)
        • Quarterly Enforcement Reports (Narrative, Archived v2)
        • Quarterly Enforcement Reports (Narrative, Archived v3)
        • Quarterly Enforcement Reports (Narrative, Archived v4)
      • FSIS Policies on Regulatory Decisions
    • Inspection Training & Videos
      • Inspection & Mission Training
      • Meat, Poultry and Egg Product Inspection Videos
      • Regulatory Education Video Seminars
    • Apply for Grant of Inspection
      • Grants & Financial Options
    • State Inspection Programs
      • Cooperative Interstate Shipping Program
        • Cooperative Interstate Shipment (CIS) Establishments
      • Guidance Documents for State and Local Agencies
      • States With and Without Inspection Programs
      • Reviews of State Programs
    • Establishments
      • FSIS Inspected Establishments
      • Meat, Poultry and Egg Product Inspection Directory
    • Inspection Forms
Subscribe for Updates
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.
Find An Answer
State Inspection

State Inspection

Apply for Federal or State inspection. States operate under a cooperative agreement with FSIS.
Find Nearest Office
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.

Australia

Library Updates

Export - 6/27/2023, AU-68

Import - 7/21/2022, AU-03

Export - 3/09/2020, EAU-9

Export Requirements

Last update Aug 08, 2023

  1. Eligible Products
    1. Egg products


Documentation Requirements

  1. Obtain FSIS Form 9060-5EP with additional certification as necessary as indicated on the Requirements for Processed Egg Products in the middle of the page.
  2. For all egg products, the following statement must be provided on a
  3. "The (Processing Plant and Number) has current approval by USDA for production of egg products."
  • For spray dried whole egg and egg yolk products, the following statements must be provided on a FSIS Letterhead Certificate.*
    1. The eggs are sourced from chickens (Gallus gallus domesticus) which were hatched, raised and continuously resident in one of the following approved countries: Canada and/or the United States of America.
    2. The product was Manufactured in the United States of America.
    3. Manufacturing establishment address
    4. The manufacturing facility does not handle any egg (or egg product) other than those meeting Australian import conditions,
      OR
      The facility approval includes validation of procedures that prevent contamination of the egg product meeting Australian import conditions, with other egg (or egg products)
    5. The egg or egg yolk has been spray dried and prior to spray drying the only additives were citric acid, glucose oxidase and/or yeast, or that the product contains no additives.
    6. The product has been heated to a minimum core temperature of not less than 70°C for 120 minutes.

      NOTE: Statement 1 should be verified by reviewing supporting documentation that the flocks from which the eggs were derived participate in the National Poultry Improvement Plant (NPIP). The list of NPIP registered flocks can be found on APHIS website. Questions about a listing should be directed to NPIP at (770) 922-3496.

      NOTE: For Statement 2, Manufacture includes all steps prior to certification. This includes, but is not limited to processing, packaging, labeling and storage.
  • For spray dried egg white products, the following statements must be provided in the remarks section of the 9060-5EP:
    1. "The product has been spray dried and then 'hot boxed' in its final packaging to a minimum of 70 °C for 7 days."
      OR
    2. "The product has been spray dried and then ‘hot boxed’ in its final packaging to a minimum of 62 °C for 10 days."
      AND
    3. "The product consists of 100% spray dried egg whites."
      OR
    4. "The egg whites were spray dried prior to the addition of any other ingredients."

  1. Frozen boneless pork and boneless pork meat products
  2. Cooked pork and pork meat products (see Processing Requirements)
  3. Canned pork and poultry
  4. Retorted beef and beef products (see additional information immediately below)
  5. Heat-processed beef flavors (less than 5% and more than 5% beef) (see additional information immediately below)

    Further, to be eligible to export retorted beef and beef products and heat-processed beef flavors to Australia, the slaughter and processing establishment (fabricators/further processors) must implement a USDA Export Verification (EV) Program, QSA 1030BB for Australia, 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 the EV Program requirements will that meat establishment be approved as eligible to export retorted beef and beef products and heat-processed flavors to Australia. Establishments operating under the approved EV program, QSA 1030BB, for beef to Australia are eligible to export. Information about the EV program for Australia can be obtained from the AMS web site and a list of approved establishments for Australia, including their approval dates, can also be obtained from the AMS web site.

    Each establishment that participates in the AMS EV Program for beef to Australia is required to maintain a unique product identification system, which can be accessed by authorized FSIS inspection personnel on SharePoint.
  6. Heat-processed non-beef meat and poultry-based flavors with more than 5% meat
  7. Rendered animal fat
  8. Cooked Poultry (see Processing Requirements)
  9. Pork casings
    1. U.S. origin pork casings. U.S. origin pork casings prepared, processed, selected or stored in a country other than the countries listed in 7.b. are not eligible for export to Australia.
    2. Pork casings originating, prepared, processed, selected, and stored in Australia, New Zealand, Canada, Netherlands, and/or Denmark and imported into the U.S. Pork casings prepared, processed, selected or stored in a country other than these countries are not eligible for export to Australia.
  10. Bovine, ovine and caprine casings originating from New Zealand or Australia. Bovine, ovine and caprine casings prepared, processed, selected or stored in a country other than the countries listed in 7.b. are not eligible for export to Australia
  11. Ovine and caprine casings from sheep and goats slaughtered in the United States that are less than 12 months of age, and are produced under an approved AMS EV program are eligible for export to Australia (see documentation requirement).

    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 SharePoint. 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:
    • 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
  12. Protein-free tallow.

  1. Beef and beef products, including canned beef and blood products. Exceptions are indicated in the Documentation Section.
  2. Fresh (chilled) pork; Bone-in pork 
  3. Fresh/frozen poultry
  4. Fresh/frozen lamb

  1. The slaughter or packaging date (month, day and year or year, month and day) must be placed on the cartons at the time of packaging.
  2. Shipping containers must be marked "Product of USA".

  1. Cooked poultry products must be cooked to one of the following time/temperatures to meet Australian requirements:

    74° C for 165 min. or
    75° C for 158 min. or
    76° C for 152 min. or
    77° C for 145 min. or
    78° C for 138 min. or
    79° C for 132 min. or
    80° C for 125 min
     
  2. Cooked pork products must be cooked to one of the following time/temperatures to meet Australian requirements:

    56° C for 60 minutes or
    57° C for 55 min. or
    58° C for 50 min. or
    59° C for 45 min. or
    60° C for 40 min. or
    61° C for 35 min. or
    62° C for 30 min. or
    63° C for 25 min. or
    64° C for 22 min. or
    65° C for 20 min. or
    66° C for 17 min. or
    67° C for 15 min. or
    68° C for 13 min. or
    69° C for 12 min. or
    70° C for 11 min.

All FSIS certification must be signed by an FSIS Veterinarian. In addition, the letterhead certificates must be typed. Handwritten letterhead certificates are considered unacceptable.

  1. Effective immediately, all exports must contain a commercial link of the shipment in the remarks section of FSIS Form 9060-5 or on the remarks continuation page, FSIS Form 9060-5B. This link can be accomplished by entering a PO (purchase order) number or commercial seal and container numbers. The linking number that is used should be identified as a PO number or as seal and container numbers. For example, PO 1234567890 or Container ABCD1234567, Seal 1234567. Failure to include a commercial link on the export certificate could result in delayed or rejected shipments.
  2. Pork casings from animals slaughtered in the United States, Australia, New Zealand, Denmark, Netherlands, and/or Canada.
    1. 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 or FSIS 9060-18 (08/25/2011), Animal Casings Export Certificate for Countries Requiring Ante-Mortem, Post-Mortem and Sound and Clean Statements as applicable. Refer to Directive 9000.2. FSIS 9060-7 and 9060-18 must be stamped with the FSIS rubber export stamp indicating the certificate number or replacement certificate number if a replacement certificate is issued.

      The following statements must be provided on FSIS letterhead certificate (PDF Only):
      1. The casings are of porcine origin only.
      2. The animals from which the casings were derived were born, raised and slaughtered in an approved country which is free from foot and mouth disease, African swine fever, classical swine fever, swine vesicular disease, and Teschen disease.
      3. Slaughter dates.
      4. The name, address, and identification/veterinary control number(s) of the establishment(s) where the animals from which the casings were derived were slaughtered.
      5. The animals from which the casings were derived were subject to ante-mortem and post- mortem inspection at the time of slaughter and were free from contagious and infectious disease which could be transmitted in casings.
      6. That all preparation, processing and storage of the casings were carried out in an approved country which is free from foot and mouth disease, African swine fever, classical swine fever, swine vesicular disease, and Teschen disease.
      7. The name, address, and identification/veterinary control number(s) of the establishment(s)where the casings were prepared, processed and/or stored.
      8. The casings were processed and packed:
        • so that each packing container contains casings derived from a single species of animal only;
        • so that the casings were not exposed to contamination before export;
        • in clean, new or disinfected packing containers; and
        • so that the identification/veterinary control number of the establishment where the casings were packed is readily visible on the outer wrapping or package.
    2. Note: For casings originating in another country, it is the U.S. exporter's responsibility to provide a copy of an official Canada, Australia, New Zealand, the Netherlands, or Denmark government certificate that provides the information corresponding to statements a.- h. for the consignment in order for these statements to be included on the FSIS certificate.

      Note: Exporters should confirm that the certification requirements on the Australian Department of Agriculture, Fisheries, and Forestry (DAFF) import permit issued for their consignments corresponds to the statements shown above. Questions about the DAFF permit should be directed to FSIS at 202-720-0082 or importexport@usda.gov.
  3. Bovine or ovine or caprine casings imported from New Zealand or Australia
    1. Obtain FSIS form 9060-18 (08/25/2011), Animal Casings Export Certificate for Countries Requiring Ante-Mortem, Post Mortem, and Sound and Clean Statements. FSIS 9060-18 must be stamped with the FSIS rubber export stamp indicating the certificate number or replacement certificate number if a replacement certificate is issued.
    2. The following statements must be provided on an FSIS letterhead certificate (PDF Only):
      Note: It is the U.S. exporter´s responsibility to provide a copy of an official New Zealand or Australian government certificate that provides the information corresponding to statements a-j. for the consignment in order for these statements to be included on the FSIS certificate.

      Note: Exporters should confirm that the certification requirements on the Australian Department of Agriculture, Fisheries, and Forestry (DAFF)import permit issued for their consignments corresponds to the statements shown above. Questions about the DAFF permit should be directed to the Export Programs Staff at 202-720-0082 or importexport@uda.gov.
      1. The casings were derived from bovine, ovine, or caprine animals that have been born, raised and slaughtered in New Zealand or Australia which are free from foot and mouth disease, rinderpest and peste des petits ruminants.
      2. Indicate species of origin (bovine, ovine or caprine):
      3. Slaughter Dates:
      4. The name, address, and establishment numbers of the establishments where the animals from which the casings were derived were slaughtered:
      5. The name, address, and establishment numbers of the establishments where the casings were prepared, processed and/or stored.
      6. The animals from which the casings were derived were subject to ante-mortem and post-mortem inspection at the time of slaughter and were free from contagious and infectious disease which could be transmitted in casings.
      7. That all preparation, processing and storage of the casings were carried out in a country that is officially free from foot and mouth disease, rinderpest, and peste des petits ruminants.
      8. That the country of origin of the ovine casings is a scrapie free country or the consignment does not contain casings derived from sheep or goats Over 12 months of age which originate from countries or zones not considered free from scrapie.
      9. The country of origin of bovine casings is a BSE free country/zone.
      10. The casings were processed and packed:
        • so that each packing container contains casings derived from a single species of animal only;
        • so that the casings were not exposed to contamination before export;
        • in clean, new or disinfected packing containers; and
        • so that the official establishment number of the establishment where the casings were packed was readily visible on the outer wrapping or package.
  4. Ovine or caprine casings from animals slaughtered in the United States.
    1. For casings derived from sheep and goats less than 12 months of age, if the slaughter establishment and all subsequent processing establishments are on the AMS list of approved establishments, 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 and an FSIS Letterhead Certificate. FSIS 9060-7 must be stamped with the FSIS rubber export stamp indicating the certificate number or replacement certificate number if a replacement certificate is issued.

      The list of AMS approved U.S. establishments can be found at AMS' Web site
  5. Product intended for animal food - 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 http://www.aphis.usda.gov/animal_health/area_offices.
  6. Rendered animal fat - Obtain FSIS 9060-5, Meat and Poultry Export Certificate of Wholesomeness.

    The following are also required:
    1. A declaration shall be made and signed by management on firm's letterhead stating that:

      "During the rendering process, the animal fat (or tallow) was maintained at a temperature of 120° C. for a continuous period of not less than 30 minutes."
    2. The following statement must be certified by FSIS in the "Remarks" section of FSIS Form 9060-5:

      "I have no reason to doubt manufacturer's declaration."
  7. For canned Pork products, obtain FSIS Form 9060-5, Meat and Poultry Certificate of Wholesomeness. The following statements are required in the "Remarks" section of FSIS Form 9060-5 or on a FSIS Letterhead Certificate:
    1. The product does not contain any bovine derived material (other than dairy ingredients, gelatin and/or collagen derived from hides and skins)
    2. The product does not contain any ovine or caprine (sheep or goat) derived material (other than dairy ingredients).
    3. The final product has been retorted, and during the retorting process the product was heated to a minimum core temperature of 100oC, obtaining an F0 value of at least 2.8.
    4. The final product is in the hermetically sealed (airtight) container in which it was retorted.
    5. The hermetically sealed container is stamped or embossed with a permanent mark with:
      1. The identification number of the manufacturing establishment; and
      2. The batch code.
  8. For canned Poultry products, obtain FSIS Form 9060-5, Meat and Poultry Certificate of Wholesomeness. The following statements are required in the "Remarks" section of FSIS Form 9060-5 or on a FSIS Letterhead Certificate:
    1. The product does not contain any bovine derived material (other than dairy ingredients, gelatin and/or collagen derived from hides and skins).
    2. The product does not contain any ovine or caprine (sheep or goat) derived material (other than dairy ingredients).
    3. The final product has been retorted, and during the retorting process the product was heated to a minimum core temperature of 100oC, obtaining an F0 value of at least 2.8.
    4. The final product is in the hermetically sealed (airtight) container in which it was retorted.
    5. The hermetically sealed container is stamped or embossed with a permanent mark with:
      1. The identification number of the manufacturing establishment; and
      2. The batch code.
  9. Retorted Beef and Beef products derived from cattle born and raised in Mexico and the United States and slaughtered in the United States. See additional information in eligibility section.

    The following statements are required to appear in the "Remarks" section of FSIS Form 9060-5 or on a FSIS Letterhead Certificate (PDF Only).
    1. The beef and/or beef food product is derived from bovine animals that have been born and raised in either the United States of America or Mexico, and slaughtered in the United States of America and passed antemortem and postmortem veterinary inspection under official veterinary supervision. The beef or beef product(s) is considered fit for human consumption.
    2. The animals from which the product was derived were subjected to ante-mortem and post-mortem veterinary inspection and were found to be free of contagious or infectious disease.
    3. Select the applicable option below.
      1. The product does not contain any material derived from ovines and/or caprines (sheep and goats)

        OR
      2. The consignment does not contain offal (including protein products derived from the offal) from sheep and goats over 12 months of age originating from countries or zones not considered free from scrapie. Offal includes skulls including brains and eyes, spinal cord, tonsils, thymus, spleen, distal ileum, proximal colon, lymph nodes, adrenal gland, pancreas, liver, or bone marrow.
    4. The final product has been retorted to a minimum core temperature of 100° C, obtaining an F0 value of at least 2.8.
    5. The final product:
      1. is in a hermetically sealed (airtight) container; and
      2. has been retorted within this container; and
      3. is shelf stable (not requiring refrigeration).
    6. The hermetically sealed container is stamped or embossed with a permanent mark with the identification number of the manufacturing establishment and the batch code.
  10. Fresh/frozen and cooked pork and pork meat products. Obtain FSIS Form 9060-5, Meat and Poultry Export Certificate of Wholesomeness and FSIS Form 9115-2 (PDF Only), Veterinary Certificate for Fresh/Frozen Pork and Pork Meat Products (10/16/2012) or FSIS Form 9115-3 (PDF Only), Veterinary Certificate for Cooked Pork and Pork Meat Products (10/11/2012) as applicable. In addition, names and addresses of the slaughterhouse(s), processing plant(s) and/or cold storage warehouse(s) listed on the FSIS Form 9115-2 or FSIS Form 9115-3 must be included in the Remarks section of the FSIS Form 9060-5.

    Note: Pen and ink certificate changes are unacceptable. If the seal number is known at the time the product is certified for export, the exporter should indicate the seal number in block 24 on FSIS Form 9060-6, Application for Export Certificate. Also, the seal number should be included in certification statement 10 of the FSIS 9115-2 fresh pork certificate or in statement 13 of the FSIS 9115-3 cooked pork certificate as applicable. If the seal number is not known at the time the product is certified for export: (1) The applicant completes FSIS Form 9060-6 entering the company name, contact person, address, and phone number of the company that will seal the container. FSIS will then provide the FSIS Form 9060-5, Meat and Poultry Export Certificate of Wholesomeness, allow product to be stamped with the export stamp, perform export inspection, and allow shipment of the product without signing FSIS Form 9060-6, FSIS Form 9060-5, and the corresponding FSIS 9115 certificate, (2) the unsigned certificates are to be held by the original applicant. When the seal number is obtained, it should be entered in block 24 of FSIS Form 9060-6 and included in certification statement 10 or statement 13 of the corresponding FSIS 9115 certificate, (3) The applicant then requests signature of the completed FSIS Form 9060-6 by the inspector who provided export inspection. FSIS Form 9060-5 and the corresponding FSIS Form 9115 certificate can then be signed by an FSIS veterinarian.
  11. Heat Processed Meat Based Flavors (containing less than 5% beef) derived from cattle born and raised in Mexico or the United States and slaughtered in the United States. Obtain FSIS Form 9060-5, Meat and Poultry Certificate of Wholesomeness. See additional information in eligibility section.

    The following statements are required to appear in the "Remarks" section of FSIS Form 9060-5 or on a FSIS Letterhead Certificate (PDF Only).
    1. The beef and/or beef food product is derived from bovine animals that have been born and raised in either the United States of America or Mexico, and slaughtered in the United States of America and passed antemortem and postmortem veterinary inspection under official veterinary supervision. The beef or beef product(s) is considered fit for human consumption.
  12. Heat Processed Meat Based Flavors (containing more than 5% beef) derived from cattle born and raised in Mexico or the United States and slaughtered in the United States. Obtain FSIS Form 9060-5, Meat and Poultry Certificate of Wholesomeness.

    The following statements are required to appear in the "Remarks" section of FSIS Form 9060-5 or on a FSIS Letterhead Certificate (PDF Only).
    1. The meat based flavor was derived from (species) .
    2. The beef and/or beef food product is derived from bovine animals that have been born and raised in either the United States of America or Mexico, and slaughtered in the United States of America and passed antemortem and postmortem veterinary inspection under official veterinary supervision. The beef or beef product(s) is considered fit for human consumption.
    3. The animals from which the product was derived were subjected to ante-mortem and post-mortem veterinary inspection and were found to be free of contagious or infectious disease.
    4. This meat based flavor was heat processed on (date) .
    5. The identification/veterinary control number(s) of the establishment(s) where the meat was heat processed , which is currently approved for export to Australia.
    6. The core temperature of the meat exceeded 100° C for not less than 30 minutes, or an alternative heat treatment approved by the Australian Government Department of Agriculture and Water Resources.
    7. The meat based flavor contains no discernible pieces of meat.
    8. The meat based flavor has been packed in clean, new bags, wrappers or packing containers.
    9. Select the applicable option below.
      1. The identification/veterinary control number of the establishment where the meat was heat processed is readily visible on the outer wrapping or package. The identification/veterinary control numbers are not able to be removed without damage.

        Or
      2. A product batch code/number, traceable back to the establishment where the meat was heat processed, is readily visible on the outer wrapping or package. The batch codes/numbers are not able to be removed without damage. If the product has been packed so that only a product batch code/number is readily visible on the outer wrapping, list the batch codes/numbers for the exported products in the designated area below.
    10. The meat based flavor has not been exposed to contamination before export.
    11. The meat based flavor is being shipped to Australia in a clean container the seal of which is intact at the time of export.
    12. Select the applicable option below.

      Note: If the exporter is seeking an alternative heat treatment per attestation 6 above and on the FSIS Letterhead Certificate, it is the responsibility of the exporter to work with the importer to obtain such approval. Additional information for the exporter is also available from the Australian Government DAWR by email at imports@agriculture.gov.au or on their website: http://www.agriculture.gov.au/import/online-services/bicon.
      1. The product does not contain any material derived from ovines and/or caprines (sheep and goats)

        Or
      2. The consignment does not contain offal (including protein products derived from the offal) from sheep and goats over 12 months of age originating from countries or zones not considered free from scrapie. Offal includes skulls including brains and eyes, spinal cord, tonsils, thymus, spleen, distal ileum, proximal colon, lymph nodes, adrenal gland, pancreas, liver, or bone marrow.
  13. Heat Processed Non-Beef Meat Based Flavors With More Than 5% Meat - Obtain FSIS Form 9060-5, Meat and Poultry Certificate of Wholesomeness.

    The following statements are required in the "Remarks" section of FSIS Form 9060-5 or on a FSIS Letterhead Certificate (PDF Only):
    1. The meat was derived from (species) .
    2. This product does not contain bovine meat.
    3. The date(s) on which the meat was heat processed ____________________.
    4. The product was produced at Establishment No. , which is approved for export to Australia.
    5. The animals from which the meat was derived were subjected to ante-mortem and post-mortem veterinary inspection and were found to be free from contagious or infectious disease.
    6. The meat has been treated with heat so that the core temperature of the meat exceeded 100°C for not less than 30 minutes, or an alternative heat treatment approved by the Australian Government Department of Agriculture and Water Resources.
    7. Select the applicable option below.
      1. The identification/veterinary control number of the establishment where the meat was heat processed is readily visible on the outer wrapping or package. The identification/veterinary control number must not be able to be removed without damage.

        Or
      2. The product batch code/number, traceable back to the establishment where the meat was heat processed is readily visible on the outer wrapping or package. The batch code/number must not be able to be removed without damage.
    8. The meat based flavor has not been exposed to contamination before export.
    9. The meat based flavor is being shipped to Australian territory in a clean container the seal of which was intact at the time of export.
    10. The meat based flavor component contains no discernable pieces of meat.
    11. Select the applicable option below. Note: If the exporter is seeking an alternative heat treatment per attestation 6 above and on the FSIS Letterhead Certificate, it is the responsibility of the exporter to work with the importer to obtain such approval. Additional information for the exporter is also available from the Australian Government DAWR by email at imports@agriculture.gov.au or on their website: http://www.agriculture.gov.au/import/online-services/bicon.
      1. This product does not contain any material derived from ovines and/or caprines (sheep and goat).

        Or
      2. This product does not contain offal (including protein products derived from the offal) from sheep and goats over 12 months of age originating from countries or zones not considered free from Scrapie.
  14. The following certification statements must be provided when product is to be re-exported to Japan. Upon request of the exporter, the following information must be provided either in the "Remarks" section of the FSIS Form 9060-5 or on an FSIS letterhead certificate (which is signed by the same FSIS Inspector signing the export certificate).

    Include the following for all products intended for re-export to Japan:

    "The meat and/or meat products described herein were processed under sanitary conditions in accordance with laws and regulations of the United States. The laws and regulations of the United States have been deemed to be equivalent to the inspection laws of Japan."

    In addition, the following must be provided: Name, address, and establishment number of the slaughter (if product is quarter, half, or whole carcass) or processing plant (if packaged product). It should be presented as follows: "Date (month/year) of Manufacture," if cuts or processed products, i.e., pack date; or "Date (month/year) of Slaughter and Inspection." Note: Slaughter dates must be identified by the phase exactly as presented above. Do not omit "and inspection".

    For pork to be re-exported to Japan, also include the following statement:

    "The USA is free of hog cholera; vaccination against hog cholera is prohibited; and importation of pigs vaccinated against hog cholera is prohibited."
  15. Ship stores. Meat products destined for ship stores are considered eligible for export to Australia on a case by case basis. Obtain FSIS Form 9060-5, Meat and Poultry Export Certificate of Wholesomeness, with a "Product destined for Ship Stores" statement in the "Remarks" section. In addition, exporters are advised to work closely with their importers to determine if an import permit or additional certification is required.

  1. Australia requires that the Australian importer obtain a permit directly from the Director of Animal and Plant Quarantine (Australia). Applications must include: country of export, exporting company's name and establishment number, species, product type, and full details of the process of manufacture. The product type exported must correspond exactly to the approved product. The certification requirements for each type of product are indicated on the permit.
     
  2. Australia requires treatment of all packing material made of conifer materials as a preventive measure against pinewood parasites. This includes wood pallets. USDA, APHIS has established a marking procedure for treated pallets. More information is available from APHIS' Website, under T404-e—Approved marking for regulated wood packing material.

NOTE: Beginning on June 29, 2018, all 9080-3 requests must be submitted through PHIS. IPP will not accept paper forms for review on or after June 29, 2018. Establishments that are not using PHIS must submit a fully completed (not including FSIS signatures) 9080-3 Form to the FSIS Proxy for entry into PHIS. Information on sending completed 9080-3 Forms to the FSIS Proxy is available on the FSIS Export Library – Requirements by Country page or by clicking "Export Certification Checklist".

  1. Cooked poultry, canned products, and heat processed meat/poultry-based meat flavors must be produced in plants approved by Australia prior to exportation of product. To become eligible to export to Australia, establishments should complete FSIS Form 9080-3 and submit the application through PHIS or to the FSIS Proxy for entry into PHIS.

    The meat/poultry raw materials for canned meat or heat processed meat/poultry based flavors can originate from any federally authorized establishment or imported product. Prior plant approval by Australia is not necessary for export of natural casings.
     
  2. Fresh/frozen and cooked pork meat products must be slaughtered, processed, and stored in plants approved by Australia prior to exportation of product. To become eligible to export to Australia, establishments should complete FSIS Form 9080-3 and submit the application through PHIS or to the FSIS Proxy for entry into PHIS.

    For pork imported from Canada, it is the U.S. exporter's responsibility to work with their importer to obtain a valid import permit directly from the Director of Animal and Plant Quarantine (Australia) and provide documentation that the product originated from Australian-approved Canadian establishments and is eligible for export to Australia in order for FSIS to certify the Canadian-origin pork products. 
  3. List of Eligible Plants - The Australian list of approved plants is updated periodically and is available in the Export Library.*

Import Requirements

Last update Jul 14, 2022

Process Category
Product Category
Product Group
Process Raw - Non Intact
Eligible Products Raw Ground, Comminuted, or Otherwise Non-intact Beef
Product category Beef and Veal - All Products Eligible except Advanced Meat Recovery Product (AMR); Low Temperature Rendered Product (LTRP); Partially Defatted Beef Fatty Tissue (PDBFT); Partially Defatted Chopped Beef (PDCB); and Finely Textured Beef
Process Raw - Non Intact
Eligible Products Raw Ground, Comminuted, or Otherwise non-intact meat-other (sheep, goat)
Product category Goat, Lamb, and Mutton - All Products Eligible except Mechanically Separated and Advance Meat Recovery Product (AMR)
Process Raw - Non Intact
Eligible Products Raw Ground, Comminuted, or Otherwise Non-intact Poultry-Other (ducks, geese, squab)
Product category Ostrich - All Products Eligible except Mechanically Separated
Process Raw - Intact
Eligible Products Raw Intact Beef
Product category Beef and Veal - All Products Eligible
Process Raw - Intact
Eligible Products Raw Intact Meat-Other (Sheep, Goat)
Product category Goat, Lamb, and Mutton - All Products Eligible
Process Raw - Intact
Eligible Products Raw Intact Poultry-Other
Product category Ostrich - All Products Eligible
Process Thermally Processed - Commercially Sterile
Eligible Products Thermally Processed, Commercially Sterile
Product category Beef, Veal, Goat, Lamb, and Mutton - All Products Eligible
Process Heat Treated - Shelf Stable
Eligible Products NRTE Otherwise Processed Meat
Product category Beef, Veal, Goat, Lamb, and Mutton - All Products Eligible
Process Fully Cooked - Not Shelf Stable
Eligible Products RTE Fully-Cooked Meat
Product category Beef, Veal, Goat, Lamb, and Mutton - All Products Eligible
Process Fully Cooked - Not Shelf Stable
Eligible Products RTE Meat Fully-Cooked Without Subsequent Exposure to the Environment
Product category Beef, Veal, Goat, Lamb, and Mutton - All Products Eligible
Process Heat Treated - Not Fully Cooked - Not Shelf Stable
Eligible Products NRTE Otherwise Processed Meat
Product category Beef, Veal, Goat, Lamb, and Mutton - All Products Eligible

Additional Information

NOTE:  Australia participates in a government-to-government electronic transmission of the inspection certificate data as an alternative to the paper certificate (eCert).

The products identified in the table above are eligible for export from Australia 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 Australia

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 Australia’s eligibility to export product to the United States are listed below:

Beef and Veal imported from Australia is subjected to the Bovine Spongiform Encephalopathy (BSE) requirements specified in 9 CFR 94.18 or 9 CFR 94.19.

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 Australia’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, Veal, Goat, Lamb, Mutton, and Ostrich Products to the United States
    Last Updated: Aug 08, 2023
    • USDA.gov
    • USA.gov
    • Whitehouse.gov
    • About Us
    • Our Performance
    • Information Quality & Publishing Schedule
    • Visit OIG
    • FOIA
    • Accessibility Statement
    • Privacy Policy
    • Non-Discrimination Statement
    • Plain Writing
    • No FEAR
    • Significant Guidance

    Food Safety and Inspection Service

    • Pinterest
    • Twitter
    • Facebook
    • GovDelivery
    • Instagram
    • Flickr
    • YouTube
    • Linked In
    • RSS
    .

    Start your search

    Popular Topics

    Recalls Import & Export FSIS Directives FSIS Guidelines Petitions