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
    • 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
            • 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
      • Humane Handling Data
      • Laboratory Sampling Data
        • Egg Product Testing, Years 1995-2017
      • Inspection Task Data
    • 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
      • 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
    • 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
        • Guidance for Controlling Listeria monocytogenes (Lm) in Retail Delicatessens - Best Practice Tips for Deli Operators
      • 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
          • 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
          • 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
      • Making a Freedom of Information Act (FOIA) Request
    • 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
    • Who Works for Us
      • Dr. Summer Addo — an Unexpected Career Path
      • Dr. Jeanetta Tankson Shares Her Passion for Science and Food Safety
      • Micheall Myrie - Visual Information Specialist and AAFE Award Winner
      • DDM Jeffery Jacobsen Ensures Meat is Safe and Cooks it, Too!
      • CSI Sherri Rodriguez: Thankful for FSIS and Friends
      • Stephen Whatley Celebrates 50 Years of Federal Service
      • Stevie Hretz Enjoys Putting “Humans First!”
      • Archives
    • 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
    • Employment Programs
    • Food Inspector Apprenticeship Programs
    • Professional with Disabilities
  • 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
    • Facilities and Services
    • Employee Bargaining
    • Civil Rights
    • Employee News & Stories
    • FSIS Snapshots
      • January 2023 Snapshots
      • December 2022 Snapshots
      • September 2022 Snapshots
      • August 2022 Snapshots
      • November 2022 Snapshots
      • July 2022 Snapshots
      • October 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
    • Meet Pickle-Eating Champ, CSI Joe Smith
    • Supervisors Make All the Difference!
    • 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
      • 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

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
      • Inspection of Poultry Products
      • Inspection of Egg Products
      • Inspection of Siluriformes
    • Compliance Guidance
      • Significant Guidance
      • HACCP
      • PHIS
      • Retail Guidance
      • Small & Very Small Plant Guidance
      • Microbial Risk
      • Specified Risk Material Resources
      • Food Safety Assessments Tools
      • Recall Process
      • Sanitation Performance Standards Compliance Guide
      • Labeling
      • New Technology
      • Humane Handling
    • Import & Export
      • Import & Export Library
      • Import Guidance
      • Export Guidance
      • Equivalence
      • PHIS Components
      • International Reports
    • Regulatory Enforcement
      • Humane Handling Enforcement
      • Quarterly Enforcement Reports
      • 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
      • 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.

Brazil

Library Updates

Export - 1/04/2023, BR-44

Import - 2/28/2022, BR-01

Export Requirements

Last update Jan 04, 2023

  1. Beef, beef products, and beef offals sourced from cattle slaughtered and processed on or after July 27, 2016 except as noted below in B. Ineligible Product and the Eligible Establishment List for Brazil. *
  2. Pork casings.
  3. Lamb casings imported from New Zealand that have not undergone processing or repackaging in the U.S.
  4. Airline Meals - U.S. meat intended for use in meals on airlines for the consumption of the crew and passengers on board international flights may be exported from any U.S. inspected facility.
  5. Protein free tallow.
  6. Edible products for pharmaceutical or other industrial purposes.

  1. Beef, beef products, and offals that have undergone radiation treatment.
  2. Fresh/frozen poultry and poultry products.
  3. Fresh/frozen and further processed pork and pork products.

Processing Requirements

  1. Bulk-packed meat products must be packaged in plastic (cryovac or similar material), even if packed in waxed or impermeable boxes.
  2. The production date (date on which the product was prepared) must be identified on the master carton.

  1. Information for Exporters on Label Registration: Brazil requires that labels be registered before exports can be certified by FSIS. Exporting establishments are responsible for obtaining the label registration from the Government of Brazil. FSIS is not responsible for label registration with the Government of Brazil – either the Ministry of Agriculture, Livestock, and Supply (MAPA) and/or the Department of Animal Origin Products (DIPOA). However, documentation of the label registration with MAPA/DIPOA must be provided to and verified by FSIS personnel and the label registration number must be included on the FSIS Beef, Beef Products, and Offals letterhead certificate (LHC) which is required as part of export certification.
  2. Requests for label registration can only be submitted by establishments who are already included on the Eligible Establishment List for Brazil. Instructions on how to obtain establishment registration are included below in the “Establishments Eligible to Export” section of this Export Library. Once an establishment is registered with the Government of Brazil, label registration is obtained by the establishment. The establishment must complete the label registration in the Government of Brazil’s electronic system (which is in Portuguese) in order to obtain the registration. Please see the attached label template.
  3. If requested, USDA’s Foreign Agricultural Service (FAS) in Brasilia, Brazil can facilitate the label registration process. Please contact FAS at: 

    E-mail: AgBrasilia@usda.gov

    Note: FAS Brasilia’s role in the label registration process is to pass information and assist the U.S. exporter in accessing the MAPA/DIPOA system. FAS Brasilia will not copy or keep a file or record of the information sent to the MAPA/DIPOA by the U.S. exporter for label registration purposes.

  4. The importer based in Brazil may also be able to provide assistance to the U.S.-based exporter in preparing the required form(s) and label(s) in Portuguese. Please contact your Brazil-based importer for assistance with Portuguese.
  5. Brazil’s label registration process may take several weeks to complete. Once the Government of Brazil (MAPA/DIPOA) makes a decision about the label registration application, the electronic system will send an e-mail to the U.S.-based exporter and the process is complete.
  6. Finally, please retain all documentation regarding Brazil’s label registration at your establishment as it will be required to be viewed by FSIS personnel to complete export certification.

Certification

  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 Brazil. See Notes below.
  2. Glands for Pharmaceutical Use
    a. Edible product- Obtain FSIS Form 9060-5. Do not check the box certifying "wholesomeness". Type the following statement in the remarks section "FOR PHARMACEUTICAL USE ONLY".
  3. Pork Casings produced domestically - Obtain FSIS Form 9060-7 (08/26/2011), Export Certificate for Animal Casings. In addition a bilingual FSIS Letterhead Certificate is required.

    Note: U.S. origin salted hog casings that were sent to China for selection can be certified for export to Brazil.
  4. Lamb casings imported from New Zealand that have not undergone processing or repackaging in the U.S. - Obtain FSIS Form 9060-18 (08/25/2011), Animal Casings Export Certificate for Countries Requiring Ante-mortem, Post-mortem, and Sound and Clean Statement.

    Note: The exporter is responsible for ensuring that any certification issued by New Zealand that is required for entry into Brazil accompanies the shipment.
  5. Airline Meals - Obtain FSIS Form 9060-5. Type the following statement in the "Remarks" section:

    "This product is intended for exclusive use for airline or ship meals."

Notes for completing FSIS Form 9060-5:

  1. Certificates should never be stamped with the export stamp or embossed with a stamp.
  2. A product lot number must be provided on the FSIS Form 9060-5 in block 15 for each product listed in block 10.
  3. A packing date or packing date range must be provided in the FSIS Form 9060-5 Remarks block corresponding to each product listed in block 10.
  4. The Establishment number on the product provided on FSIS Form 9060-5 block 16 must be the same as it appears on the Eligible Establishment List for Brazil as this is how the establishment number was registered with Brazil following the process noted in the Establishments Eligible to Export tab.

Note for completing the FSIS Letterhead Certificate for the Export of Beef, Beef Products, and Beef Offals to Brazil.

  1. The shipping information table below the FSIS certifying official’s signature is to be completed by the applicant or shipping company and is not required to be verified by FSIS or to be completed prior to signing the letterhead certificate by the FSIS certifying official.

 

  1. Establishment Registration
    1. Establishments wishing to export to Brazil are required submit FSIS Form 9080-3: Establishment Application for Export through PHIS. Please refer to FSIS Directive 13,000.5, Public Health Information System Export Certification, for more information and instructions on the FSIS web site at: https://www.fsis.usda.gov/sites/default/files/media_file/2021-02/9080-3-Application-Submission.pdf.
    2. IPP are to be aware that export applicants that do not have access to or use PHIS are to send a fully completed paper copy of FSIS Form 9080-3 to the FSIS Proxy, using one of the three options listed below, for entry into PHIS on the applicant’s behalf. FSIS Proxy information is located on the FSIS Export Library page.
      1. Email: FSCExport.Recon@usda.gov;
      2. Mail: U.S. Department of Agriculture, Food Safety and Inspection Service, FMD, Financial Services Center,
        P.O. Box 9205, Des Moines, IA 50306-9948; or
      3. Fax: 1-844-378-1048
  2. Eligible Establishment List for Brazil *
    1. FSIS will certify these establishments to the Government of Brazil when OPPD approves the FSIS Form 9080-3. Product cannot be shipped until confirmation of both establishment and label of registration is received from the Government of Brazil. When FSIS receives notification from the Government of Brazil that the establishment is registered with MAPA/DIPOA, FSIS will update the Eligible Establishment List for Brazil.

Import Requirements

Last update Feb 28, 2022

Process Category
Product Category
Product Group
Process Raw - Non Intact
Eligible Products Raw Ground, Comminuted, or Otherwise Non-intact Pork
Product category Pork - All Products Eligible except Mechanically Separated and Advanced Meat Recovery Product (AMR)
Process Raw - Intact
Eligible Products Raw Intact Pork
Product category Pork - All Products Eligible
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 Thermally Processed - Commercially Sterile
Eligible Products Thermally Processed, Commercially Sterile
Product category Beef and Pork - All Products Eligible
Process Heat Treated - Shelf Stable
Eligible Products NRTE Otherwise Processed Meat
Product category Beef and Pork - All Products Eligible
Process Heat Treated - Shelf Stable
Eligible Products RTE Dried Meat
Product category Beef and Pork - All Products Eligible
Process Fully Cooked - Not Shelf Stable
Eligible Products RTE Fully-Cooked Meat
Product category Beef and Pork - All Products Eligible
Process Fully Cooked - Not Shelf Stable
Eligible Products RTE Meat Fully-Cooked Without Subsequent Exposure to the Environment
Product category Beef and Pork - All Products Eligible

Additional Information

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

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

Beef imported from Brazil is subject to the Bovine Spongiform Encephalopathy (BSE) requirements specified in 9 CFR 94.18 or 9 CFR 94.19.  In addition, Brazil is affected with Foot-and-Mouth Disease (FMD) and the importation of beef from Brazil is prohibited as per 9 CFR 94.1 except from the following States:  State of Catarina, which is recognized by APHIS to be free of FMD; however, imports from Santa Catarina are subject to animal health requirements in 9 CFR 94.11.  Also, fresh (chilled or frozen) beef can be imported from the States of Bahia, Distrito Federal, Espírito Santo, Goiás, Mato Grosso, Mato Grosso do Sul, Minas Gerais, Paraná, Rio Grande do Sul, Rio de Janeiro, Rondônia, São Paulo, Sergipe, and Tocantins if requirements specified in 9 CFR 94.29, in addition to other applicable requirements, are met.

The importation of cooked and cured meats derived from ruminants originating from regions of Brazil as designated in 9 CFR 94.1 is prohibited unless conditions specified in 9 CFR 94.4 have been fulfilled.

Pork imported from Brazil is subjected to African Swine Fever (ASF) requirements specified in 9 CFR 94.8, Classical Swine Fever (CSF) requirements specified in 9 CFR 94.32, and Swine Vesicular Disease (SVD) requirements specified in 9 CFR 94.13. In addition, Brazil is affected with Foot-and-Mouth Disease (FMD) and is subjected to animal health requirements in 9 CFR 94.4, except pork imported from the state of Santa Catarina, which is subjected to animal health requirements specified in 9 CFR 94.11.

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 Brazil’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 and Pork Products to the United States

Last Updated: Jan 04, 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