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)
        • 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
          • 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
          • Foods 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 & Technical 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
      • Consumer Safety Inspector
      • Food Inspector
      • Professional Positions
      • Public Health Veterinarian (PHV)
      • Scientific Positions
    • Incentives
      • Federal Employee Benefits Summary
    • Employment Programs
    • Food Inspector Apprenticeship Programs
  • News & Events
    • Events & Meetings
      • Officials' Calendar of Meetings
      • USDA FSIS Laboratory Open House Registration
    • 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
    • Environmental, Safety and Health
      • COVID-19 Pandemic Resources
        • Information about Face Coverings/Masks and Face Shields
      • Workplace Violence
    • Onboarding
      • New Hire Training
    • Professional Development Opportunities
      • Agency Awards & Achievements
    • Employee News & Stories
      • Submit Your Stories
      • FSIS Snapshots
        • February 2022 Snapshots
        • April 2022 Snapshots
        • January 2022 Snapshots
        • December 2021 Snapshots
        • March 2022 Snapshots
        • May 2022 Snapshots
        • November 2021 Snapshots
        • August 2022 Snapshots
        • July 2022 Snapshots
        • October 2021 Snapshots
        • June 2022 Snapshots
        • September 2021 Snapshots
        • August 2021 Snapshots
        • July 2021 Snapshots
        • June 2021 Snapshots
      • Managing Heat Risk in Hot Weather
      • New Netflix Show Features USDA and FSIS
      • Asian American, Native Hawaiian and Pacific Islander Heritage Month — Advancing Leaders Through Collaboration
      • Thank You for Your Public Service
      • World Veterinary Day — Recognizing the Resilience of FSIS Veterinarians
      • Archives
    • 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: Conagra Brands, Inc., Recalls Frozen… 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 & Technical 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.

Dominican Republic

Library Updates

Export - 7/19/2022, EDR-11

Export - 7/19/2022, DR-68

Import - 4/29/2022, DR-01

Export Requirements

Last update Jul 19, 2022

  1. Eligible Products
    1. Egg products except as indicated in Ineligible Product section. 
  2. Ineligible
    1. The Dominican Republic is currently banning egg products from all States with confirmed cases of highly pathogenic avian influenza (HPAI), regardless of the type of flock in which the confirmation has occurred. For those States listed without a date, the Dominican Republic has indicated this ban extends to all egg products produced within or shipped from that State, regardless of the date of production. 
    2. Eggs laid in, produced or shipped from the areas below on the respective dates are ineligible for export:
      • State of Colorado 

      • State of Delaware 

      • State of Idaho 

      • State of Indiana

      • State of Iowa 

      • State of Kansas

      • State of Kentucky

      • State of Maine

      • State of Maryland

      • State of Michigan

      • State of Minnesota 

      • State of Missouri 

      • State of Montana 

      • State of Nebraska

      • The State of New Jersey *

      • State of New York

      • State of North Carolina 

      • State of North Dakota

      • State of Oklahoma 

      • The State of Oregon *

      • State of Pennsylvania 

      • State of South Dakota

      • State of Texas 

      • State of Utah 

      • State of Washington and 

      • State of Wisconsin

Documentation Requirements

  1. Obtain the FSIS Form 9060-5EP and see Requirements for Exporting Processed Egg Products in the middle of the page for all countries.  The additional certification statement is no longer required.

Note to Industry: Please note that the Dominican Republic requires importers to apply for an import permit through the VUCE system prior to shipment.  Please request your authorized import representative/broker to complete this process. *

Plants Eligible for Export

All FSIS inspected egg products plants are eligible to export.

  1. Meat and meat products from cattle, swine, sheep, and goat. An EV program is no longer required to export beef and beef products.
  2. Poultry and poultry products (except as indicated in Ineligible Product section)
  3. Bison and Venison meat and meat products. 

  1. Imported beef and beef products that have not been further processed in the United States.
  2. The Dominican Republic is currently banning poultry products from all States with confirmed cases of highly pathogenic avian influenza (HPAI) in poultry flocks as defined by the World Organization for Animal Health (WOAH). For those States listed without a date, the Dominican Republic has indicated this ban extends to all poultry products produced within or shipped from that State, regardless of the date of production. *

    1. Fresh/frozen poultry and poultry products derived from birds raised, slaughtered, processed or stored in the States of:
      1. The State of Colorado
      2. The State of Delaware
      3. The State of Idaho
      4. The State of Indiana
      5. The State of Iowa
      6. The State of Kansas
      7. The State of Kentucky
      8. The State of Maine
      9. The State of Maryland
      10. The State of Michigan 
      11. The State of Minnesota 

      12. The State of Missouri 

      13. The State of Montana 

      14. The State of Nebraska
      15. The State of New Jersey *
      16. The State of New York
      17. The State of North Carolina 
      18. The State of North Dakota

      19. The State of Oklahoma 

      20. The State of Oregon *

      21. The State of Pennsylvania 

      22. The State of South Dakota

      23. The State of Texas

      24. The State of Utah 

      25. The State of Washington and 

      26. The State of Wisconsin

(Note:  State restrictions do not apply to poultry products cooked according to requirements specified below.)

  1. Certification Requirements - Obtain FSIS Form 9060-5.
  2. For poultry and poultry products - FSIS Form 9060-5. The following statement(s) must be put in the Remarks section:

    Either
    1. For fresh/frozen poultry and poultry producdts: "The poultry and poultry products were derived from birds raised, slaughtered, processed, or stored in a State free from infection of poultry by highly pathogenic avian influenza since they were hatched for at least the past 21 days, and did  not display signs of the disease upon ante- and postmortem inspection."

      OR
    2. For cooked poultry and poultry products from states and regions indicated under Ineligible Products above: “The poultry and poultry products were heat treated to a core temperature of 70⁰ C for 3.6 seconds or, 74⁰  C for 0.5 seconds or 80⁰ C for .03 seconds.".
    3. The following statement should be placed in the remarks section, but is not required for poultry parts, ground poultry, or mechanically separated poultry : "The product is Grade “B” or better.”
  3. For beef, including veal - A bilingual FSIS Letterhead Certificate for export of beef to the Dominican Republic must accompany FSIS Form 9060-5.
  4. For Bison and Venison meat and meat products – Obtain and complete FSIS Form 9060-5. 

Note to Industry: Please note that the Dominican Republic requires importers to apply for an import permit through the VUCE system prior to shipment.  Please request your authorized import representative/broker to complete this process. *

All USDA federally inspected plants are eligible to export to the Dominican Republic.

Requirements for Exporting Processed Egg Products

Import Requirements

Last update Apr 29, 2022

Process Category
Product Category
Product Group
Process Raw - Intact
Eligible Products Raw Intact Beef
Product category BEEF - ALL PRODUCTS ELIGIBLE EXCEPT CHEEK MEAT; HEAD MEAT; HEART MEAT; AND WEASAND MEAT

Additional Import Information

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

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

Beef imported from the Dominican Republic is subjected to Bovine Spongiform Encephalopathy (BSE) requirements specified in 9 CFR 94.18 or 9 CFR 94.21.

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 the Dominican Republic’s Certified Establishment List

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

  • Establishments Certified to Export Beef Products to the United States
Last Updated: Jul 19, 2022
  • 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