[Code of Federal Regulations]
[Title 9, Volume 1]
[Revised as of January 1, 2007]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR94.17]

[Page 548-554]
 
                  TITLE 9--ANIMALS AND ANIMAL PRODUCTS
 
  CHAPTER I--ANIMAL AND PLANT HEALTH INSPECTION SERVICE, DEPARTMENT OF 
                               AGRICULTURE
 
PART 94_RINDERPEST, FOOT-AND-MOUTH DISEASE, FOWL PEST (FOWL PLAGUE),
EXOTIC NEWCASTLE DISEASE, AFRICAN SWINE FEVER, CLASSICAL SWINE FEVER,
 
Sec. 94.17  Dry-cured pork products from regions where foot-and-mouth disease, rinderpest, African swine fever, classical swine fever, or swine vesicular 
          disease exists.

    Notwithstanding any other provisions in this part, dry-cured ham, 
pork shoulder, or pork loin, whether whole or sliced and packaged, shall 
not be prohibited from being imported into the United States if it meets 
the following conditions:
    (a) Except for Italian-type hams, Serrano hams, Iberian hams, 
Iberian pork shoulders, and Iberian pork loins that have been processed 
in accordance with paragraph (i) of this section, the dry-cured ham, 
pork shoulder, or pork loin came from a swine that was never out of the 
region in which the dry-cured ham, pork shoulder, or pork loin was 
processed;
    (b) The ham, pork shoulder, or pork loin came from a region 
determined by the Administrator, to have and to enforce laws requiring 
the immediate reporting to the national veterinary services in that 
region any premises found to have any animal infected with foot-and-
mouth disease, rinderpest, African Swine fever, classical swine fever, 
or swine vesicular disease;
    (c) The ham, pork shoulder, or pork loin came from a swine that was 
not on any premises where foot-and-mouth disease, rinderpest, African 
swine fever, classical swine fever, or swine vesicular disease exists or 
had existed within 60 days prior to slaughter;
    (d) The whole ham, pork shoulder, or pork loin was accompanied from 
the slaughtering facility to the processing establishment by a numbered 
certificate issued by a person authorized by the government of the 
region of origin stating that the provisions of paragraphs (a) and (c) 
of this section have been met;
    (e) The ham, pork shoulder, or pork loin was processed whole as set 
forth in paragraph (i) of this section in only one processing 
establishment;\15\
---------------------------------------------------------------------------

    \15\ As a condition of entry into the United States, pork and pork 
products must also meet all of the requirements of the Federal Meat 
Inspection Act (21 U.S.C. 601 et seq.) and regulations thereunder (9 
CFR, chapter III), including requirements that the pork or pork products 
be prepared only in approved establishments.
---------------------------------------------------------------------------

    (f) The ham, pork shoulder, or pork loin was processed whole in a 
processing establishment that prior to the processing of any hams, pork 
shoulders, or pork loins in accordance with this section, was inspected 
by a veterinarian of APHIS and determined by the Administrator, to be 
capable of meeting the provisions of this section for processing hams, 
pork shoulders, or pork loins for importation into the United States;
    (g) The ham, pork shoulder, or pork loin was processed whole in a 
processing establishment for which the operator of the establishment has 
signed an agreement with APHIS prior to receipt of the hams, pork 
shoulders, or pork loins for processing, stating that all hams, pork 
shoulders, or pork loins processed for importation into the United 
States will be processed only in accordance with the provisions of this 
part;
    (h) Workers who handle fresh pork in the processing establishment 
where the dry-cured ham, pork shoulder, or pork loin was processed whole 
are required to shower and put on a full set of clean clothes, or to 
wait 24 hours after handling fresh pork, before handling hams, pork 
shoulders, or pork loins that have progressed in the aging/curing 
process as follows:
    (1) In the case of Italian-type hams processed in accordance with 
paragraph (i)(1) of this section, those that have progressed beyond the 
final wash stage;

[[Page 549]]

    (2) In the case of Serrano hams or Iberian hams or pork shoulders 
processed in accordance with paragraphs (i)(2), (i)(3), or (i)(4) of 
this section, those that have progressed beyond salting; and
    (3) In the case of Iberian pork loins processed in accordance with 
paragraph (i)(5) of this section, those that have progressed beyond 
being placed in a casing.
    (i) The dry-cured ham, pork shoulder, or pork loin was processed 
whole in accordance with this paragraph. Except for pork fat treated to 
at least 76 [deg]C (168.8 [deg]F), which may have been placed over the 
meat during curing, the dry-cured pork product must have had no contact 
with any other meat or animal product during processing.
    (1) Italian-type hams. The ham was processed for a period of not 
less than 400 days in accordance with the following conditions: after 
slaughter the ham was held at a temperature of 0[deg]-3[deg]C. (32[deg]-
34.7[deg]F.) for a minimum of 72 hours during which time the ``aitch'' 
bone and the foot was removed and the blood vessels at the end of the 
femur were massaged to remove any remaining blood; thereafter the ham 
was covered with an amount of salt equal to 4-6 percent of the weight of 
the ham, with a sufficient amount of water added to ensure that the salt 
had adhered to the ham; thereafter the ham was placed for 5-7 days on 
racks in a chamber maintained at a temperature of 0[deg]-4[deg]C. 
(32[deg]-39.2[deg]F.) and at a relative humidity of 70-85 percent; 
thereafter the ham was covered with an amount of salt equal to 4-6 
percent of the weight of the ham, with a sufficient amount of water 
added to ensure that the salt had adhered to the ham; thereafter the ham 
was placed for 21 days in a chamber maintained at a temperature of 
0[deg]-4[deg]C. (32[deg]-39.2[deg]F.) and at a relative humidity of 70-
85 percent; thereafter the salt was brushed off the ham; thereafter the 
ham was placed in a chamber maintained at a temperature of 1[deg]-
6[deg]C. (33.8[deg]-42.8[deg]F.) and at a relative humidity of 65-80 
percent for between 52 and 72 days; thereafter the ham was brushed and 
rinsed with water; thereafter the ham was placed in a chamber for 5-7 
days at a temperature of 15[deg]-23[deg]C. (59[deg]-73.4[deg]F.) and a 
relative humidity of 55-85 percent; thereafter the ham was placed for 
curing in a chamber maintained for a minimum of 314 days at a 
temperature of 15[deg]-20[deg]C. (59[deg]-68[deg]F.) and at a relative 
humidity of 65-80 percent at the beginning and increased by 5 percent 
every 2\1/2\ months until a relative humidity of 85 percent was reached.
    (2) Serrano hams. Serrano hams were processed as follows (190-day 
minimum curing process):
    (i) If the ham is received frozen, it was thawed in a chamber with 
relative humidity between 70 and 80 percent, with room temperature 
maintained at 12 [deg]C to 13 [deg]C (53.6 [deg]F to 55.4 [deg]F) for 
the first 24 hours, then at 13 [deg]C to 14 [deg]C (55.4 [deg]F to 57.2 
[deg]F) until the internal temperature of the ham reached 3 [deg]C to 4 
[deg]C (37.4 [deg]F to 39.2 [deg]F), at which point the blood vessels at 
the end of the femur were massaged to remove any remaining blood.
    (ii) The ham was covered in salt and placed in a chamber maintained 
at a temperature from 0 [deg]C to 4 [deg]C (32 [deg]F to 39.2 [deg]F), 
with relative humidity between 75 and 95 percent, for a period no less 
than 0.65 days per kg and no more than 2 days per kg of the weight of 
the ham.
    (iii) The ham was rinsed with water and/or brushed to remove any 
remaining surface salt.
    (iv) The ham was placed in a chamber maintained at a temperature of 
0 [deg]C to 6 [deg]C (32 [deg]F to 42.8 [deg]F), with a relative 
humidity of 70 to 95 percent, for no less than 40 and no more than 60 
days;
    (v) The ham was placed for curing in a chamber with a relative 
humidity of 60 to 80 percent and a temperature gradually raised in 3 
phases, as follows:
    (A) A temperature of 6 [deg]C to 16 [deg]C (42.8 [deg]F to 60.8 
[deg]F), maintained for a minimum of 45 days;
    (B) A temperature of 16 [deg]C to 24 [deg]C (60.8 [deg]F to 75.2 
[deg]F), maintained for a minimum of 35 days;
    (C) A temperature of 24 [deg]C to 34 [deg]C (75.2 [deg]F to 93.2 
[deg]F), maintained for a minimum of 30 days;
    (vi) Finally, with the relative humidity unchanged at 60 to 80 
percent, the temperature was lowered to 12 [deg]C to 20 [deg]C (53.6 
[deg]F to 68 [deg]F) and maintained at that level for a minimum of 35 
days, until at least 190 days after the start of

[[Page 550]]

the curing process; Except that: In a region where swine vesicular 
disease exists, the ham must be maintained at that level an additional 
370 days, until at least 560 days after the start of the curing process.
    (3) Iberian hams. Iberian hams were processed as follows (365-day 
minimum curing process):
    (i) If the ham is received frozen, it was thawed in a chamber with 
relative humidity between 70 and 80 percent, with room temperature 
maintained at 5.5 [deg]C to 6.5 [deg]C (41.9 [deg]F to 43.7 [deg]F) for 
the first 24 hours, then at 9.5 [deg]C to 10.5 [deg]C (49.1 [deg]F to 
50.9 [deg]F) until the internal temperature of the ham reached 3 [deg]C 
to 4 [deg]C (37.4 [deg]F to 39.2 [deg]F), at which point the blood 
vessels at the end of the femur were massaged to remove any remaining 
blood.
    (ii) The ham was covered in salt and placed in a chamber maintained 
at a temperature from 0 [deg]C to 4 [deg]C (32 [deg]F to 39.2 [deg]F), 
with relative humidity between 75 and 95 percent, and kept in the 
chamber for a period no less than 0.65 days per kg and no more than 2 
days per kg of the weight of the ham;
    (iii) The ham was rinsed with water and/or brushed to remove any 
remaining surface salt.
    (iv) The ham was placed in a chamber maintained at a temperature of 
0 [deg]C to 6 [deg]C (32 [deg]F to 42.8 [deg]F), with relative humidity 
of 70 to 95 percent, for no less than 40 and no more than 60 days.
    (v) The ham was placed for curing in a chamber with a temperature of 
6 [deg]C to 16 [deg]C (42.8 [deg]F to 60.8 [deg]F) and relative humidity 
of 60 to 80 percent for a minimum of 90 days.
    (vi) The temperature was raised to 16 [deg]C to 26 [deg]C (60.8 
[deg]F to 78.8 [deg]F) and the relative humidity reduced to 55 to 85 
percent, for a minimum of 90 days.
    (vii) Finally, with the relative humidity raised to 60 to 90 
percent, the temperature was lowered to 12 [deg]C to 22 [deg]C (53.6 
[deg]F to 71.6 [deg]F) and maintained at that level for a minimum of 115 
days, until at least 365 days after the start of the curing process; 
Except that: In a region where swine vesicular disease exists, the ham 
must be maintained at that level an additional 195 days, until at least 
560 days after the start of the curing process.
    (4) Iberian pork shoulders. Iberian pork shoulders were processed as 
follows (240-day minimum curing process):
    (i) If the pork shoulder is received frozen, it was thawed at a room 
temperature of 12 [deg]C to 13 [deg]C (53.6 [deg]F to 55.4 [deg]F), with 
the relative humidity between 75 and 85 percent, for approximately 24 
hours, until the internal temperature reached 3 [deg]C to 4 [deg]C (37.4 
[deg]F to 39.2 [deg]F), at which point the blood vessels in the scapular 
region were massaged to remove any remaining blood.
    (ii) The pork shoulder was covered in salt and placed in a chamber 
maintained at a temperature of 0 [deg]C to 4 [deg]C (32 [deg]F to 39.2 
[deg]F) with the relative humidity between 75 and 95 percent, for a 
period of no less than 0.65 days per kg and no more than 2 days per kg 
of the weight of the pork shoulder.
    (iii) The pork shoulder was rinsed with water and/or brushed to 
remove any remaining surface salt.
    (iv) The pork shoulder was placed in a chamber maintained at a 
temperature of 0 [deg]C to 6 [deg]C (32 [deg]F to 42.8 [deg]F) and a 
relative humidity of 70 to 95 percent for not less than 40 days and not 
more than 60 days.
    (v) The pork shoulder was placed for curing in a chamber at a 
temperature of 6 [deg]C to 16 [deg]C (42.8 [deg]F to 60.8 [deg]F) and a 
relative humidity of 60 to 80 percent for a minimum of 90 days.
    (vi) The temperature was raised to 16 [deg]C to 26 [deg]C (60.8 
[deg]F to 78.8 [deg]F) and the relative humidity was changed to 55 to 85 
percent, and those levels were maintained for a minimum of 90 days.
    (vii) Finally, the temperature was reduced to 12 [deg]C to 22 [deg]C 
(53.6 [deg]F to 71.6 [deg]F) and the relative humidity was raised to 60 
to 90 percent for a minimum of 45 days, until at least 240 days after 
the start of the curing process.
    (5) Iberian pork loins. Iberian pork loins were processed as follows 
(130-day minimum curing process):
    (i) If the pork loin is received frozen, it was thawed at a room 
temperature maintained at 11 [deg]C to 12 [deg]C (51.8 [deg]F to 53.6 
[deg]F), with the relative humidity between 70 and 80 per cent for the 
first 24 hours, then between 75 and 85 percent, until the loin's 
internal temperature reached 3 [deg]C to 4 [deg]C (37.4 [deg]F to 39.2 
[deg]F), at which point the external fat,

[[Page 551]]

aponeurosis, and tendons were cleaned from the loin.
    (ii) The pork loin was covered in a pickle preparation (25-30 grams 
of salt for each kilogram of pork loin) and placed in a chamber where it 
was maintained at a relative humidity of 75 to 95 percent and a 
temperature of 3 [deg]C to 4 [deg]C (37.4 [deg]F to 39.2 [deg]F) for 72 
hours.
    (iii) The pork loin was removed from the pickle preparation (25-30 
grams of salt for each kilogram of pork loin), externally cleaned 
(brushed or rinsed), placed in an artificial casing, and fastened shut 
with a metal clip.
    (iv) The pork loin was placed for curing in a chamber with a 
relative humidity of 60 to 90 percent and a temperature gradually raised 
in 3 phases, as follows:
    (A) A temperature of 2 [deg]C to 6 [deg]C (35.6 [deg]F to 42.8 
[deg]F), maintained for a minimum of 20 days;
    (B) A temperature of 6 [deg]C to 15 [deg]C (42.8 [deg]F to 59.0 
[deg]F), maintained for a minimum of 20 days;
    (C) A temperature of 15 [deg]C to 25 [deg]C (59.0 [deg]F to 77.0 
[deg]F), maintained for a minimum of 40 days;
    (v) Finally, with the relative humidity unchanged at 60 to 80 
percent and the temperature lowered to 0 [deg]C to 5 [deg]C (32.0 [deg]F 
to 41.0 [deg]F), the pork loin was vacuum-packed and maintained under 
those conditions for a minimum of 15 days, until at least 130 days after 
the start of the curing process.
    (j)(1) The whole ham, if it is Italian-type ham processed in 
accordance with paragraph (i)(1) of this section, bears a hot iron brand 
or an ink seal (with the identifying number of the slaughtering 
establishment) which was placed thereon at the slaughtering 
establishment under the direct supervision of a person authorized to 
supervise such activity by the veterinary services of the national 
government of the region of origin, bears a button seal (approved by the 
Administrator, as being tamper-proof) on the hock that states the month 
and year the ham entered the processing establishment and a hot iron 
brand (with the identifying number of the processing establishment and 
the date salting began) which were placed thereon at the processing 
establishment immediately prior to salting, under the supervision of a 
person authorized to supervise such activity by the veterinary services 
of the national government of the region of origin;
    (2) The whole dry-cured ham, if it is processed in accordance with 
paragraphs (i)(2) or (i)(3) of this section, or the whole dry-cured pork 
shoulder, if it is processed in accordance with paragraph (i)(4) of this 
section, bears an ink seal (with the identifying number of the 
slaughtering establishment) which was placed thereon at the slaughtering 
establishment under the direct supervision of a person authorized to 
supervise such activity by the veterinary services of the national 
government of the region of origin, and an ink seal (with the 
identifying number of the processing establishment and the date the 
salting began) which was placed thereon at the processing establishment, 
immediately prior to salting, under the supervision of a person 
authorized to supervise such activity by the veterinary services of the 
national government of the region of origin; or
    (3) The whole dry-cured pork loin, if it is processed in accordance 
with paragraph (i)(5) of this section, is packaged with material that 
bears a seal of the government of the region of origin which was placed 
thereon at the slaughtering establishment under the direct supervision 
of a person authorized to supervise such activity by the veterinary 
services of the national government of the region of origin, and bears a 
tamper-proof plastic tag, securely attached to the pork loin itself, 
that states the identifying number of the slaughtering establishment and 
the date the pork loin was placed in the pickle preparation under the 
supervision of a person authorized to supervise such activity by the 
veterinary service of the national government of the region of origin.
    (k) The whole dry-cured ham, pork shoulder, or pork loin came from 
an establishment where a person authorized by the veterinary services of 
the national government of the region of origin to conduct activities 
under this paragraph, maintained original records (which shall be kept 
for a minimum of two years) identifying the dry-cured ham, pork 
shoulder, or pork loin by the date it entered the processing 
establishment, by the slaughtering facility

[[Page 552]]

from which it came, and by the number of the certificate which 
accompanied the dry-cured ham, pork shoulder, or pork loin from the 
slaughtering facility to the processing establishment, and where such 
original records are maintained under lock and key by such person, with 
access to such original records restricted to officials of the 
government of the region of origin, officials of the United States 
Government, and such person maintaining the records;
    (l) The whole dry-cured ham, pork shoulder, or pork loin came from a 
processing establishment which allows the unannounced entry into the 
establishment of APHIS personnel, or other persons authorized by the 
Administrator, for the purpose of inspecting the establishment and 
records of the establishment;
    (m) The dry-cured ham, pork shoulder, or pork loin was processed in 
accordance with one of the following criteria: (1) The ham, if it is an 
Italian-type ham processed in accordance with paragraph (i)(1) of this 
section, was processed in a region which has been determined by the 
Administrator, to be free of rinderpest, and which has through its 
veterinary services submitted to the Administrator, a written statement 
stating that it conducts a program to authorize persons to supervise 
activities specified under this section;
    (2) The Serrano ham, processed in accordance with paragraph (i)(2) 
of this section, and came from any breed of large, white swine, 
including but not limited to Landrace, Pietrain, Duroc, Jersey, 
Hampshire, and Yorkshire breeds, and crosses of such breeds;
    (3) The Iberian ham, processed in accordance with paragraph (i)(3) 
of this section, and came from a swine of the Iberico breed of pigs;
    (4) The Iberian pork shoulder, processed in accordance with 
paragraph (i)(4) of this section, and came from a swine of the Iberico 
breed of pigs;
    (5) The Iberian pork loin, if processed in accordance with paragraph 
(i)(5) of this section, and came from a swine of the Iberico breed of 
pigs.
    (n) The whole dry-cured ham, pork shoulder, or pork loin came from a 
processing establishment that has entered into a cooperative service 
agreement executed by the operator of the establishment or a 
representative of the establishment and APHIS, and that pursuant to the 
cooperative service agreement is current in paying all costs for a 
veterinarian of APHIS to inspect the establishment (it is anticipated 
that such inspections will occur up to four times per year), including 
travel, salary, subsistence, administrative overhead, and other 
incidental expenses (including an excess baggage provision up to 150 
pounds). In accordance with the terms of the cooperative service 
agreement, the operator of the processing establishment shall deposit 
with the Administrator, an amount equal to the approximate costs for a 
veterinarian to inspect the establishment one time, including travel, 
salary, subsistence, administrative overhead and other incidental 
expenses (including an excess baggage provision up to 150 pounds), and 
as funds from that amount are obligated, bills for costs incurred based 
on official accounting records will be issued to restore the deposit to 
its original level. Amounts to restore the deposit to its original level 
shall be paid within 14 days of receipt of such bills.
    (o) The dry-cured ham, pork shoulder, or pork loin is accompanied at 
the time of importation into the United States by a certificate issued 
by a person authorized to issue such certificates by the veterinary 
services of the national government of the region of origin, stating:
    (1) That all the provisions of this section have been complied with, 
including paragraphs (i) and (m) of this section;
    (2) The paragraph of this section under which the dry-cured ham, 
pork shoulder, or pork loin was processed; and stating further that, if 
the product covered by the certificate:
    (i) Is an Italian-type ham processed under paragraph (i)(1) of this 
section, it was processed for a minimum of 400 days;
    (ii) Is a Serrano ham processed under paragraph (i)(2) of this 
section, it was:
    (A) Processed for a minimum of 190 days in a region free of swine 
vesicular disease, in a facility authorized by the

[[Page 553]]

veterinary services of the national government of that region to process 
only meat from regions free of swine vesicular disease; or,
    (B) Processed for a minimum of 560 days in any region, in a facility 
that may also process meat from regions where swine vesicular disease 
exists;
    (iii) Is an Iberian ham processed under paragraph (i)(3) of this 
section, it was:
    (A) Processed for a minimum of 365 days in a region free of swine 
vesicular disease, in a facility authorized by the veterinary services 
of the national government of that region to process only meat from 
regions free of swine vesicular disease; or,
    (B) Processed for a minimum of 560 days in any region, in a facility 
that may also process meat from regions where swine vesicular disease 
exists;
    (iv) Is a dry-cured pork shoulder, it was processed in accordance 
with paragraph (i)(4) of this section for a minimum of 240 days; or
    (v) Is a dry-cured pork loin, it was processed in accordance with 
paragraph (i)(5) of this section for a minimum of 130 days.
    (p) Whole hams, pork shoulders, and pork loins that have been dry-
cured in accordance with paragraph (i) of this section may be 
transported to a facility in the same region for slicing and packaging 
in accordance with this paragraph.
    (1) The slicing/packaging facility. (i) The slicing/packaging 
facility \16\ must be inspected, prior to slicing and packaging any 
hams, pork shoulders, or pork loins in accordance with this paragraph, 
by an APHIS representative and determined by the Administrator to be 
capable of meeting the provisions of this paragraph.
---------------------------------------------------------------------------

    \16\ See footnote 15 in Sec. 94.17(e) of this part.
---------------------------------------------------------------------------

    (ii) The slicing/packaging facility must be either in a separate, 
physically detached building, or in a separate room in the facility 
where the whole ham, pork shoulder, or pork loin was dry-cured in 
accordance with paragraph (i) of this section. If the slicing/packaging 
facility is in a separate room, the room must have no direct access to 
areas in the facility where pork is cured and dried and it must be 
capable of being closed off from the rest of the facility so 
unauthorized individuals cannot enter.
    (iii) The slicing/packaging facility, including all equipment used 
to handle pork and pork products, such as containers, work surfaces, 
slicing machines, and packaging equipment, must be cleaned and 
disinfected after sliced and packaged pork products that are not 
eligible for export to the United States leave the facility, and before 
whole dry-cured hams, pork shoulders, or pork intended for importation 
into the United States enter the facility for slicing and packaging. 
Cleaning and disinfecting must be adequate to ensure that disease agents 
of concern are killed or inactivated and that pork products intended for 
importation into the United States are not contaminated.
    (iv) The slicing/packaging facility must maintain under lock and key 
for a minimum of 2 years, original records on each lot of whole dry-
cured hams, pork shoulders, and pork loins entering the facility for 
slicing and packaging under this section, including:
    (A) The approval number of the facility where the whole ham, 
shoulder, or loin was dry-cured in accordance with paragraph (i) of this 
section;
    (B) The date the whole ham, shoulder, or loin started dry-curing;
    (C) The date the whole ham, shoulder, or loin completed dry-curing;
    (D) The date the whole ham, shoulder, or loin was sliced and 
packaged; and
    (E) A copy of all certifications required under paragraph (p) of 
this section.
    (v) Access to records required to be maintained under paragraph (p) 
of this section must be restricted to officials of the national 
government of the region of origin, representatives of the United States 
Government, and persons maintaining the records.
    (vi) The operator of the slicing/packaging facility must have signed 
a cooperative service agreement with APHIS prior to receipt of the whole 
dry-cured hams, pork shoulders, or pork loins for slicing and packaging, 
stating that all hams, pork shoulders, or pork loins sliced and packaged 
at the facility for importation into the United States will

[[Page 554]]

be sliced and packaged only in accordance with this section.
    (vii) The operator of the slicing/packaging facility must be 
current, in accordance with the terms of the cooperative service 
agreement signed with APHIS, in paying all costs for an APHIS 
representative to inspect the establishment, including travel, salary, 
subsistence, administrative overhead, and other incidental expenses.
    (viii) The slicing/packaging facility must allow the unannounced 
entry into the establishment of APHIS representatives, or other persons 
authorized by the Administrator, for the purpose of inspecting the 
establishment and records of the establishment.
    (ix) Workers at the slicing/packaging facility who handle pork or 
pork products in the facility must shower and put on a full set of clean 
clothes, or wait 24 hours after handling pork or pork products that are 
not eligible for importation into the United States, before handling 
dry-cured hams, pork shoulders, or pork loins in the slicing/packaging 
facility that are intended for importation into the United States.
    (x) Pork products intended for importation into the United States 
may not be in the slicing/packaging facility at the same time as pork 
products not intended for exportation to the United States.
    (2) Slicing and packaging and labeling procedures. (i) A full-time 
salaried veterinarian employed by the national government of the region 
of origin must inspect each lot of whole dry-cured hams, pork shoulders, 
and pork loins at the slicing/packaging facility, before slicing is 
begun, and must certify in English that it is eligible for importation 
into the United States in accordance with this section; and
    (ii) Either a full-time salaried veterinarian employed by the 
national government of the region of origin, or, if the national 
government of the region of origin recognizes a local consortium as 
responsible for product quality, a representative of that local 
consortium, must certify in English that he or she personally supervised 
the entire process of slicing and packaging each lot of dry-cured hams, 
pork shoulders, and pork loins at the slicing/packaging facility; that 
each lot of dry-cured hams, pork shoulders, and pork loins was sliced 
and packaged in accordance with the requirements of this paragraph; and 
that the sliced and packaged pork ham, shoulder, or loin is the same 
dry-cured ham, pork shoulder, or pork loin certified under paragraph 
(p)(2)(i).
    (iii) The sliced and packaged dry-cured pork ham, pork shoulder, or 
pork loin must be labeled with the date that processing of the meat 
under paragraph (i) of this section began, and with the date the meat 
was sliced and packaged.

(Approved by the Office of Management and Budget under control number 
0579-0015)

[52 FR 11625, Apr. 10, 1987, as amended at 53 FR 48520, Dec. 1, 1988; 54 
FR 7395, Feb. 21, 1989, 59 FR 55024, Nov. 3, 1994; 59 FR 67134, Dec. 29, 
1994; 62 FR 46181, Sept. 2, 1997; 62 FR 56023, Oct. 28, 1997; 62 FR 
61004, Nov. 14, 1997; 64 FR 38550, July 19, 1999; 68 FR 16939, Apr. 7, 
2003]