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  • Food Safety
    • Recalls & Public Health Alerts
      • Report a Problem with Food
        • Additional Recalls
      • Annual Recall Summaries
        • Summary of Recall Cases in Calendar Year 2012
        • Summary of Recall Cases in Calendar Year 2013
        • Summary of Recall Cases in Calendar Year 2014
        • Summary of Recall Cases in Calendar Year 2015
        • Summary of Recall Cases in Calendar Year 2016
        • Summary of Recall Cases in Calendar Year 2017
        • Summary of Recall Cases in Calendar Year 2018
        • Summary of Recall Cases in Calendar Year 2019
        • Summary of Recall Cases in Calendar Year 2020
        • Summary of Recall Cases in Calendar Year 2021
    • Food Safety Stats
      • Consumer Research
    • Foodborne Illness and Disease
      • Illnesses and Pathogens
        • Campylobacter
          • Campylobacter En Español
        • Clostridium botulinum
        • Escherichia coli O157:H7
        • Parasites and Foodborne Illness
        • Salmonella Questions and Answers
      • Resources for Public Health Partners
        • State Departments of Public Health
      • Outbreaks
        • Outbreak Investigations: Prevention
        • Outbreak Investigations: Response
    • Safe Food Handling and Preparation
      • Food Safety Basics
        • Additives in Meat and Poultry Products
        • Appliance Thermometers
        • Asar a la parrilla y seguridad alimentaria
        • Cleanliness Helps Prevent Foodborne Illness
        • Cooking for Groups
        • Cooking with Microwave Ovens
        • Cutting Boards
        • Deep Fat Frying
        • Doneness Versus Safety
        • Food Allergies
        • Glossary of Packaging Terms
        • Grilling Food Safely
        • Grilling and Food Safety
        • High Altitude Cooking
        • How Temperatures Affect Food
        • How to Find the USDA Establishment Number
        • Importing Meat, Poultry & Egg Products US
        • Inspection for Food Safety: The Basics
        • Irradiation and Food Safety FAQ
        • Keeping "Bag" Lunches Safe
        • Keeping Food Safe During an Emergency
        • Kitchen Thermometers
        • Mail Order Food Safety
        • Meat and Poultry Labeling Terms
        • Meat and Poultry Packaging Materials
        • Natural Flavors on Meat and Poultry Labels
        • Safe Handling of Take-Out Foods
        • Slaughter Inspection 101
        • Slow Cookers and Food Safety
        • Smoking Meat and Poultry
        • Tailgating Food Safety Q & A
        • Understanding FSIS Food Recalls
        • Water in Meat & Poultry
        • Danger Zone 40F - 140F
        • Food Product Dating
        • Freezing and Food Safety
        • Leftovers and Food Safety
        • Molds on Food: Are They Dangerous?
          • Hongos en los Alimentos: ¿Son Peligrosos?
        • Refrigeration
        • Safe Temperature Chart
        • Shelf-Stable Food
        • Steps to Keep Food Safe
        • The Big Thaw — Safe Defrosting Methods
        • The Color of Meat and Poultry
        • Washing Food: Does it Promote Food Safety?
      • Meat
        • Bacon and Food Safety
        • Beef From Farm To Table
        • Bison from Farm to Table
        • Carne de res ablandada mecánicamente
        • 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
            • Salmonella Verification Testing Program Monthly Posting
        • 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)
      • 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
      • 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
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      • Humane Methods of Slaughter Act
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      • 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
        • 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 Processed 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)
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      • 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)
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    • Who Works for Us
      • Dr. Jeanetta Tankson Shares Her Passion for Science and Food Safety
      • 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
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Raw chicken on plate with ingredients laying near.

Public Health Information System (PHIS) Definitions

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

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Raw chicken on plate with ingredients laying near.

Public Health Information System (PHIS) Definitions

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

Honduras

Library Updates

Export - 5/25/2022, HO-102

Import - 2/28/2022, HO-01

Export Requirements

Last update May 25, 2022

  1. Meat and meat products.
  2. Poultry and poultry products (Except as indicated in the ineligible section below.)

Poultry and poultry products, unless heat treated in accordance with OIE guidelines (Currently 10.4.26), derived from birds originating from or slaughtered, processed, or stored within:

  1. California:
    1. Stanislaus County on or after September 8, 2018 and before July 29, 2019;
    2. Monterey County on or after April 20, 2019 and before September 18, 2019; and
    3. Merced County on or after June 27, 2019.
  2. Colorado:
    1. La Plata County on or after April 19, 2022;
    2. Montrose County on or after April 19, 2022; 
    3. Pitkin County on or after April 8, 2022; and
    4. Weld County on or after April 29, 2022. 

  3. Connecticut:
    1. Fairfield County on or after March 29, 2019 and before July 6, 2019.
  4. Delaware:
    1. Kent County on or after March 17, 2022; and
    2. New Castle County on or after February 22, 2022.
  5. Idaho
    1. Ada County on or after May 10, 2022;

    2. Canyon County on or after May 9, 2022;

    3. Gooding County on or after April 14, 2022; and
    4. Madison County on or after April 20, 2022.
  6. Indiana
    1. Dubois County on or after February 8, 2022;
    2. Elkhart County on or after April 8, 2022; and
    3. Greene County on or after February 23, 2022.
  7. Iowa
    1. Bremer County on or after April 21, 2022; 
    2. Buena Vista County on or after March 6, 2022;
    3. Cherokee County on or after March 31, 2022;
    4. Franklin County on or after March 25, 2022;
    5. Guthrie County on or after March 28, 2022;
    6. Hamilton County on or after March 28, 2022;
    7. Hardin County on or after April 5, 2022;
    8. Humboldt County on or after April 2, 2022;
    9. Osceola County on or after March 31, 2022;
    10. Sac County on or after April 2, 2022; and
    11. Taylor County on or after March 10, 2022.
  8. Kansas
    1. Dickinson County on or after March 18, 2022;
    2. Franklin County on or after March 11, 2022;
    3. McPherson County on or after April 13, 2022; and
    4. Republic County on or after April 27, 2022. 

  9. Kentucky
    1. Fulton County on or after February 12,2022; and
    2. Webster County on or after February 15, 2022.
  10. Maine
    1. Cumberland County on or after March 22, 2022.
  11. Maryland
    1. Cecil County on or after March 4, 2022; and
    2. Queen Anne’s County on or after March 8, 2022.
  12. Michigan
    1. Menominee County on or after April 13, 2022; 
    2. Muskegon County on or after May 10, 2022; and

    3. Wexford County on or after April 28, 2022. 

  13. Minnesota
    1. Becker County on or after April 3, 2022;
    2. Big Stone County on or after April 5, 2022;
    3. Blue Earth County on or after April 13, 2022;
    4. Chisago County on or after May 11, 2022;

    5. Crow Wing County on or after May 10, 2022;

    6. Dakota County on or after May 21, 2022;*

    7. Dodge County on or after April 3, 2022;
    8. Kandiyohi County on or after March 29, 2022;
    9. Lac Qui Parle County on or after March 29, 2022;
    10. Le Sueur County on or after April 3, 2022;
    11. Lyon County, MN on or after May 3, 2022;
    12. Meeker County on or after March 25, 2022;
    13. Morrison County on or after March 31, 2022;
    14. Otter Tail County on or after April 8, 2022;
    15. Renville County on or after April 8, 2022;
    16. Stearns County on or after March 26, 2022;
    17. Swift County on or after April 9, 2022;
    18. Todd County on or after April 20, 2022; 
    19. Waseca County on or after April 5, 2022; and 
    20. Yellow Medicine County on or after April 12, 2022.
  14. Missouri
    1. Dade County on or after April 6, 2022;
    2. Jasper County on or after March 8, 2022;
    3. Lawrence County on or after March 9, 2022; and
    4. Stoddard County on or after March 4, 2022.
  15. Montana
    1. Cascade County on or after April 7, 2022; and 
    2. Glacier County on or after April 20, 2022.
  16. Nebraska
    1. Butler County on or after March 22, 2022;
    2. Dixon County on or after April 12, 2022; and
    3.  Knox County on or after April 27, 2022. 
  17. New Jersey
    1. Monmouth County on or after May 17, 2022; 
  18. New York
    1. Monroe County on or after March 29, 2022;
    2. Orleans County on or after April 5, 2022; and
    3. Suffolk County on or after March 23, 2022.
  19. North Dakota
    1. Barnes County on or after April 13, 2022;
    2. Dickey County on or after March 31, 2022;
    3. Kidder County on or after March 29, 2022;
    4. LaMoure County on or after April 2, 2022;
    5. Richland County on or after April 21, 2022; and
    6. Stutsman County on or after April 8, 2022.
  20. North Carolina
    1. Union County on or after March 12, 2020, and on or before October 14, 2020;
    2. Anson County on or after March 12, 2020, and on or before September 18, 2020;
    3. Johnston County on or after March 29, 2022; and
    4. Wayne County on or after April 2, 2022.
  21. Oklahoma
    1. Sequoyah County on or after April 30, 2022.
  22. Oregon
    1. Lane County on or after May 17, 2022. 
  23. Pennsylvania
    1. Berks County, PA on or after May 3, 2022;
    2. Lancaster County on or after March 13, 2019 and before August 8, 2019; and
    3. Lancaster County on or after April 15, 2022; 
  24. South Carolina
    1. Chesterfield County on or after March 17, 2020, and on or before August 5, 2020.
  25. South Dakota
    1. Beadle County on or after March 22, 2022;
    2. Bon Homme County on or after March 29, 2022;
    3. Brule County on or after March 30, 2022;
    4. Charles Mix County on or after March 5, 2022;
    5. Clark County on or after March 27, 2022;
    6. Day County, SD on or after May 4, 2022;
    7. Deuel County on or after April 13, 2022;
    8. Edmunds County on or after March 23, 2022;
    9. Faulk County on or after April 5, 2022;
    10. Hanson County on or after March 18, 2022;
    11. Hutchinson County on or after March 20, 2022;
    12. Jerauld County on or after March 24, 2022;
    13. Kingsbury County on or after March 18, 2022;
    14. Lake County on or after April 2, 2022;
    15. McPherson County on or after March 27, 2022;
    16. Spink County on or after March 29, 2022; and
    17. Yankton County on or after April 9, 2022.
  26. Texas
    1. Erath County on or after April 2, 2022.
  27. Utah

    1. Cache County on or after April 25, 2022. 

  28. Washington
    1. Pacific County on or after May 5, 2022.
  29. Wisconsin
    1. Barron County on or after April 12, 2022;
    2. Jefferson County on or after March 14, 2022;
    3. Polk County on or after April 15, 2022; and
    4. Racine County on or after April 7, 2022.

In addition to U.S. labeling requirements, the following information must appear in Spanish on the shipping carton(s).  The requested dates must be provided in the Day/Month/Year format (DD/MM/YYYY).

  1. Expiration date
  2. Lot number
  3. Production date

  1. Fresh/frozen meat, meat products, and cooked poultry products- PHIS will generate FSIS form 9060-5, Meat and Poultry Export Certificate of Wholesomeness.
  2. Fresh/ Frozen poultry -FSIS form 9060-5, Meat and Poultry Export Certificate of Wholesomeness. Additionally, the following statement must be selected by the export applicant in PHIS and included on FSIS Form 9060-5B; Meat, Poultry and Egg Products Export Certificate of Wholesomeness Continuation Sheet :

    "All fresh/frozen poultry meat, including mechanically deboned meat (MDM), comes from an area free of high or low pathogenic Avian Influenza."

    Note: The term "area" refers to farm or premise.

    Note: The importer in Honduras must apply for a permit to be able to import U.S. product.

All Federally inspected establishments are eligible to export to Honduras.

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 Beef
Product category Beef - All Products Eligible except Advanced Meat Recovery Product (AMR); Beef Patty Product; Finely Textured Beef (FTB); Ground Beef; Hamburger; Partially Defatted Chopped Beef (PDCB); Partially Defatted Beef Fatty Tissue (PDBFT); and Low Temperature Rendered Product
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 Honduras 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 Honduras

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

Beef imported from Honduras is subjected 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 Honduras 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 the United States
Last Updated: May 25, 2022
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