1. Meat and meat products.
2. Poultry and poultry products derived from birds raised or processed in zones other than those indicated in B.
3. Meat and poultry imported from third countries.
4. Ratite meat and meat products, other than those indicated in B.

• Fresh/Frozen Poultry, Poultry Products, Ratite Meat and Ratite Meat Products not meeting the processing requirements for inactivation of the avian influenza virus (as listed under Processing Requirements) from zones with highly pathogenic avian influenza (HPAI) as indicated below: *
  • South Carolina
    • All poultry meat and meat products derived from birds raised, slaughtered or processed in Chesterfield County on or after April 8, 2020 and before August 5, 2020 are ineligible. 
• Fresh/Frozen Poultry, Poultry Products, Ratite Meat and Ratite Meat Products not meeting the processing requirements for inactivation of the Newcastle disease virus (as listed below under Processing Requirements section) from zones with Newcastle disease (ND) as indicated below: *
  • Arizona
    • All poultry meat and poultry meat products derived from birds raised, slaughtered or processed in Arizona on or after April 1, 2019 and before October 30, 2019 are ineligible. 
  • California
    • All poultry meat and poultry meat products derived from birds raised, slaughtered or processed in California on or after May 17, 2018 and before June 1, 2020 are ineligible.
  • Utah
    • All poultry meat and poultry meat products derived from birds raised, slaughtered or processed in Utah on or after January 17, 2019 and before August 18, 2019 are ineligible. 
• Eligibility of equine products, including horsemeat, has not been determined at this time. Information will be provided as it becomes available. Until eligibility information is provided, export certification cannot be issued for equine products intended for export to French Polynesia.

1. For heat-processed products from zones affected with HPAI, the processing parameters outlined in the OIE Terrestrial Animal Health Code Article 10.4.26 for Avian Influenza must be met as shown below.

   	Core temperature (°C)	Time
   Poultry meat	60.0	507 seconds
   	65.0	42 seconds
   	70.0	3.5 seconds
   	73.9	0.51 second

    

2. For heat-processed products from zones affected with Newcastle disease, the processing parameters outlined in the OIE Terrestrial Animal Health Code Article 10.9.21 for Newcastle disease, must be met as shown below.

   	Core temperature (°C)	Time
   Poultry meat	65.0	39.8 seconds
   	70.0	3.6 seconds
   	74.0	0.5 seconds
   	80.0	0.03 second

1. Labeling may be in French or Tahitian, or bilingual with English and French or Tahitian. English only labeling is not acceptable.
2. All products must bear a label indicating:
   1. A "Best before" date, "Best before the end of..." or a "Use by" date in the day/month/year format.
   2. The net weight expressed in metric units.
   3. The abbreviations "D.L.C." (Use by) or "D.L.U.O." (Best before) or their equivalent, are permitted for small consumer ready packaging labels.
   
   Note: Exporters should work closely with importers to determine maximum shelf life requirements for specific products.
   
   Products certified for export on or after January 1, 2014 must comply with these new labeling requirements.

All FSIS export certificates accompanying the product must be signed by a FSIS veterinarian. The veterinary degree (DVM or equivalent) must be indicated after the signature.

1. Meat and meat products and poultry and poultry products - Obtain FSIS Form 9060-5 - Export Certificate of Wholesomeness
   1. Products must be identified as "frozen" or "chilled" or "cooked" in the "Remarks" section of FSIS Form 9060-5. Slaughter and production dates are required in the "Remarks" section (slaughter date not required for cooked or further processed products).
       
2. Special statements for red meat products
   1. For all meat products other than beef and beef products, the following statement must appear in the "Remarks" Section of the FSIS Form 9060-5:
      
      "This product originated from a country which is officially free, according to the definition of OIE, from foot and mouth disease, rinderpest, peste des petits ruminants, swine vesicular disease, hog cholera, and African swine fever."
       
   2. For pork and pork products, the following is required to be typed in the "Remarks" section of FSIS 9060-5 or on a FSIS Letterhead Certificate:

      
      “The pork and pork products were derived from carcasses that:
                       a. Tested negative for trichinosis; or
                       b. Were subject to a freezing process or other mitigation process that guarantees the destruction of the                               parasite Trichinella spiralis.”

   3. For beef and beef products not meeting the cooking parameters in B.4., the following statement must appear in the "Remarks" Section of FSIS Form 9060-5:
      
      "This product originated from a country which is officially free, according to OIE criteria, from foot-and-mouth disease, rinderpest, and Rift Valley Fever and from a country officially recognized by the OIE as having a negligible or controlled risk status for bovine spongiform encephalopathy (BSE)."
       
   4. For beef and beef products that are canned, shelf stable or have undergone a core thermal treatment of 70° C for 1 hour or an equivalent heat treatment, the following statement must appear in the "Remarks" section of FSIS Form 9060-5:
      
      "The bovine meat in this product originated from a country officially recognized by the OIE as having a negligible or controlled risk status for bovine spongiform encephalopathy (BSE)."
       
3. Special statements for poultry or ratite products
   1. For fresh/frozen poultry or ratite products or heat-treated/processed poultry or ratite products from zones not affected with HPAI or ND, the following statement must be typed in the "Remarks" section of FSIS Form 9060- 5 or on a FSIS  Letterhead Certificate:
      
      "The products were derived from birds raised and slaughtered/processed in zones (i.e., counties) free of highly pathogenic avian influenza and States free of Newcastle disease."
       
   2. For heat-treated poultry or ratite products from zones affected with HPAI or ND, the following must be typed in the FSIS Form 9060- 5 or on a FSIS Letterhead Certificate:
      1. “For heat-processed products from zones affected with HPAI, the processing parameters outlined in the OIE Terrestrial Animal Health Code, Article 10.4.26 were met.”
      2. "For heat-processed products from zones affected with Newcastle disease, the processing parameters outlined in the OIE Terrestrial Animal Health Code, Article 10.9.21 were met."
          
4. Ship stores shipments require the same certification as shipments intended for entry into French Polynesia.

All Federally inspected establishments are eligible to export to French Polynesia.

1. Eligible Products
   1. Egg products originating outside the control zone for Highly Pathogenic Avian Influenza (HPAI) whether pasteurized or not.
   2. Pasteurized egg products regardless of the state of origin.
2. Ineligible Products
   1. Egg products produced in the following control zones and not pasteurized to OIE processing requirements below are ineligible
      • Alabama
        • Egg products not pasteurized to OIE processing requirements and produced in Pickens County on or after February 20, 2017 or before July 12, 2017.
        • Egg products not pasteurized to OIE processing requirements and produced in Lauderdale County on or after February 15, 2017 or before June 20, 2017.
        • Egg products not pasteurized to OIE processing requirements and produced in Cullman County on or after February 28, 2017 or before July 18, 2017.
      • Georgia
        • Egg products not pasteurized to OIE processing requirements and produced in Chattooga County on or after March 4, 2017 and before July 20, 2017.
      • Kentucky
        • Egg products not pasteurized to OIE processing requirements and produced in Christian County between February 24, 2017 and August 24, 2017.
      • Missouri
        • Egg products not pasteurized to OIE processing requirements and produced in Jasper County between February 5, 2018 and July 30, 2018 are ineligible.
      • South Carolina
        • Egg products not pasteurized to OIE processing requirements and produced in Chesterfield County on or after April 8, 2020 and before August 5, 2020. *
      • Tennessee
        • Egg products not pasteurized to OIE processing requirements and produced in Lincoln County between February 9, 2017 and August 11, 2017.
        • Egg products not pasteurized to OIE processing requirements and produced in Giles County on or after February 10, 2017 or before July 2, 2017.
      • Texas
        • Egg products not pasteurized to OIE processing requirements and produced in Hopkins County between February 9, 2018 and June 21, 2018. 
      • Wisconsin 
        • Egg products not pasteurized to OIE processing requirements and produced in Barron County between February 9, 2017 and August 22, 2017.

Processing Requirements

1. For egg products from zones affected with HPAI, the processing parameters outlined in the OIE Terrestrial Animal Health Code Article for Avian Influenza must be met as shown below.

• 	Core temperature (°C)	Time
  Whole egg	60	188 seconds
  Whole egg blends	60	188 seconds
  Whole egg blends	61.1	94 seconds
  Liquid egg white	55.6	870 seconds
  Liquid egg white	56.7	232 seconds
  10% salted yolk	62.2	138 seconds
  Dried egg white	67	20 hours
  Dried egg white	54.4	513 hours