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Script: Import Permit Policies IV |
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Intro:
Welcome to USDA’s Food Safety and Inspection Service podcast. Each episode
will bring you cutting edge news and information about how FSIS is working to ensure public
health protection through food safety. While we’re on the job, you can rest assured that
your meat, poultry, and processed egg products are safe, wholesome, properly labeled,
and packaged correctly. So turn up your volume and listen in.
Host:
Hello and welcome to our last podcast of this series about the enhanced
efforts of FSIS to ensure that imported products with small amounts of meat and
poultry are from an approved source. I’m Alexandra Tarrant and your host for this
podcast. Before we begin today, I want to let our listeners know that in the coming
weeks FSIS will be switching to a new digital format to ensure the highest quality of
audio and video podcasts. Please stay tuned to our podcasts, or visit our website at
www.fsis.usda.gov, for more information. With
me again today is Dr. Jerry Elliot from FSIS’ Office of International Affairs. Jerry
has been with FSIS for over 20 years. Thanks again.
Guest:
You’re welcome, Alexandra. It’s my pleasure.
Host:
Over the past few weeks we’ve been discussing the requirements for imported
products. Let’s sum up what we have learned so far.
Guest:
Of course, the importer will be expected to demonstrate to FSIS that the
meat, poultry or processed egg product ingredient is from an approved source when
importing product containing small amounts of meat, poultry and processed egg products
into the United States. To do so, the importer will need to provide documentation that
the meat, poultry or processed egg product ingredient was produced under FSIS
inspection or came from an approved source.
Host:
So what documentation needs to be submitted to FSIS?
Guest:
The documentation used to provide this support can take many different forms.
For example, an importer may provide a bill of lading or an invoice from a producing
establishment. Also acceptable is a statement to this effect from the government
agency in the country where the ingredient or the finished product originated.
However, at a minimum, the documents will need to provide a basis for determining two
things: the country of origin of the meat or poultry product ingredient and
the establishment where the meat or poultry ingredient was processed.
In addition, if the importer has applied for an APHIS permit, the valid APHIS permit
application reference number needs to be included on all supporting documents.
Host:
Jerry, you specifically mentioned meat and poultry ingredients. What about
the documentation needed for processed egg products?
Guest:
FSIS will be providing more information about the import policies related to
products containing processed egg products.
Host:
Alright, is there anything else FSIS will be doing to assist those who are
importing these products into the United States?
Guest:
In fact there is. We’ve conducted several information sessions for importers
and manufacturers, as well as industry associations and other interested parties. We
also intend to publish a Federal Register document that will solicit public comments
on this issue.
Host:
Sounds great. That’s all the time we have today, but you have some contact
information you’d like to share with our listeners, right?
Guest:
Absolutely. For more information go to
www.fsis.usda.gov or you can e-mail us at
permits@fsis.usda.gov or you can call us at (888) 287-7194. You can reach APHIS
for additional permit guidelines at
www.aphis.usda.gov or you can call APHIS at (301) 734-8226.
Host:
Thank you so much Jerry for helping get this information out there.
Guest:
Any time Alexandra.
Host:
And thanks to all of you for listening.
Outro:
Well, that’s all for this episode. We’d like your feedback on our podcast. Or if you
have ideas for future podcasts, send us an e-mail at
podcast@fsis.usda.gov. To learn more about food safety, try our web site at
www.fsis.usda.gov. Thanks for tuning
in.
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