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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Export Requirements for Morocco (Egg Products)

EMO-1 (Jan 8, 2020)

Asterisks (*) indicate the most recent revision to these requirements. To search, click on your browser's "Edit" menu, then click on "Find (on this page)". Enter "*" in the "Find What" field, then click "Find" or "Find Next" until all asterisks have been identified.

Eligible/Ineligible Products*

  1. Eligible Products
    1. Egg products, except as listed in Section B below 
  2. Ineligible Products
    1. Egg products not meeting the processing requirements for inactivation of avian influenza virus (as listed below under the Processing Requirements section, paragraph B), from zones with low pathogenicity avian influenza (LPAI) as indicated below:
      1. California:
        • Egg products from birds originating from or slaughtered in the 10 km ineligible zones on the attached map on or after September 8, 2018 and before August 19, 2019. 
        • Egg products from birds originating from or slaughtered in the 10 km ineligible zone on the attached map in Monterey County on or after April 20, 2019 and before October 9, 2019.
        • Egg products from birds originating from or slaughtered in the 10km ineligible zone on the attached map in Merced County on or after June 27, 2019. 
      2. Connecticut:
        • Egg products from birds originating from or slaughtered in the 10 km ineligible zone on the attached map on or after March 29, 2019 and before July 6, 2019. 
      3. Minnesota:
        • Egg products from birds originating from or slaughtered in the 10 km ineligible zone on the attached map on or after October 20, 2018 and before May 21, 2019. 
        • Egg products from birds originating from or slaughtered in the 10 km ineligible zone on the attached map on or after October 31, 2018 and before May 21, 2019. 
      4. Missouri:
        • Egg products from birds originating from or slaughtered in the 10 km ineligible zone on the attached map in Jasper County slaughtered on or after March 3, 2018 but prior to July 30, 2018.
        • Egg products from birds originating from or slaughtered in the 10 km ineligible zone on the attached map in Webster County slaughtered on or after March 15, 2018 and before September 11, 2018. 
      5. Pennsylvania:
        • Egg products from birds originating from or slaughtered in the 10 km ineligible zone on the attached map on or after March 13, 2019 and before August 29, 2019.
    2. Egg products not meeting the processing requirements for inactivation of Newcastle Disease (as listed below under the Processing Requirements section, paragraph A), from zones with Newcastle Disease as indicated below:
      1. California:
        • Egg products from birds originating from or slaughtered in the 25 km ineligible zone on the attached map. Please reference map for effective dates and restriction zones. For facilities that reside in multiple restriction zones, please use the earliest date of ineligibility.

Processing Requirements*

  1. Processed Egg Products originating from birds from ineligible zones indicated in the Ineligible section above must meet the processing parameters outlined in the OIE Terrestrial Animal Health Code Article for the inactivation of Newcastle Disease (Article 10.9.20)  as shown below:
     
      Core temperature (°C) Time
    Whole egg 55 2,521 seconds
    Whole egg 57 1,596 seconds
    Whole egg 59 674 seconds
    Liquid egg white 55 2,278 seconds
    Liquid egg white 57 986 seconds
    Liquid egg white 59 301 seconds
    10% salted yolk 55 176 seconds
    Dried egg white 57 50.4 hours

     
  2. Processed Egg Products originating from birds from ineligible zones indicated in the Ineligible section above, must meet the processing parameters outlined in the OIE Terrestrial Animal Health Code Article for the inactivation of Avian Influenza Virus (Article 10.4.25) 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
    Plain or pure egg yolk 60 288 seconds
    10% salted yolk 62.2 138 seconds
    Dried egg white 67 20 hours
    Dried egg white 54.4 50.4 hours
    Dried egg white 51.7 73.2 hours 

Labeling Requirements*

  1. In addition to meeting all U.S. labeling requirements, products exported to Morocco must bear all additional Moroccan labeling requirements and exporters are to follow the specific requirements presented in the attached guideline document

    Note: The document is only a guideline and it is the exporter’s responsibility to ensure that all Moroccan labeling requirements have been met. 
  2. The use of a single additional affixed foreign language sticker to declare Morocco-specific label elements is permitted in the principal display area. The product name on both the foreign language sticker and the FSIS label must match exactly.

    Note: FSIS advises exporters to work with their importers in Morocco to ensure that all Morocco-specific labeling requirements are met.

Documentation Requirements*

Note: All certificates require the gross and net weights to be listed in metric units (e.g., kilograms).

  1. Certification Requirements
    1. Obtain FSIS Form 9060-5EP, Egg Products Export Certificate of Wholesomeness.
    2. Obtain FSIS Letterhead Certificate for Processed Egg Products to be Exported to the Kingdom of Morocco from the United States of America.

Other Requirements*

  1. The following requirements are the responsibility of the exporter; Morocco requires the exporter to use transportation containers equipped in a manner, including the use of a temperature recorder, to ensure that the set temperatures listed below are maintained throughout the duration of the carriage. 
    1. ​For frozen egg products: 
      1. The temperature of the egg products during transport must be maintained at or below -15°C
    2. For refrigerated egg products:
      1. The temperature of the egg products must be maintained at or between +3°C and -15°C.

Note: Shipments that fail to meet these requirements may be subject to rejection.

Plants Eligible to Export*

  1. All federally inspected egg product plants are eligible to export to the Kingdom of Morocco.

 

Last Modified Jan 08, 2020