Export Requirements for Uruguay

UY-11 (Jun 30, 2010)

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Eligible/Ineligible Products

Eligible
1. Pork
  1. Fresh/frozen pork and pork products
  2. Pork fat
2. Pork casings
3. Turkey meat and turkey meat products
4. Cooked poultry and poultry products
Ineligible
1. Fresh/Frozen poultry and poultry products (except turkey meat and turkey meat products) are ineligible for export to Uruguay.
2. Products and by-products of bovine origin.*
Note: Poultry products for ship stores remains eligible if certified according to the DOCUMENTATION section.

Documentation Requirements

Certification Requirements
1. For all pork product and pork fat - Obtain FSIS Form 9060-5. Include the following statements in the "Remarks" section:
  
  "The animals from which the product was obtained originated from farms that are free of O.I. E. List A diseases that affect swine." "The animals from which the product was obtained were slaughtered in official establishments with permanent veterinary inspection and are fit for human consumption."
2. Pork Casings - Obtain FSIS Form 9060-18 Animal Casings Export Certificate for Countries Requiring Ante-Mortem, Post-Mortem and Sound and Clean Statements.
3. Turkey meat and turkey meat products - Obtain FSIS Form 9060-5. Additionally, the following certification statements must be placed in the "Remarks" section of FSIS Form 9060-5 or on an accompanying FSIS Letterhead Certificate:
  1. The country or State of origin meets the requirements of the World Animal Health Organization (OIE) to be considered free of Newcastle disease and highly pathogenic avian influenza, diseases of obligatory notifcation for the United States Department of Agriculture.
  2. The entire consignment of fresh turkey meat derives from poultry flocks which have been kept in a country, zone or compartment free of notifiable avian influenza (NAI) and Newcastle disease (ND) as defined by the OIE since they were hatched or for at least the past 21 days and which were slaughtered in a slaughter facility where they were subjected to ante-mortem and post-mortem inspections for NAI and ND with favorable results.
  3. The entire consignment of fresh turkey meat derives from clinically healthy birds under routine surveillance for H5/H7 notifiable avian influenza
  4. Turkey meat and meat products were produced according to the U.S. Pathogen Reduction/HACCP systems regulations.
  5. The meat was derived from birds that were officially given an ante-mortem and post-mortem inspection by FSIS inspection officials.
  6. The birds were slaughtered in plants approved to export by the Food Safety and Inspection Service (FSIS)
  7. The turkey meat is packed in new packaging material and labeled to identify the country of origin and the official establishment number.
  8. Packages have been sealed in a safe and secure manner. Packaging is designed to resist illegitimate opening.
4. Poultry product for ship stores - Obtain FSIS Form 9060-5, Export Certificate of Wholesomeness. Additionally, the following statement must be typed in the "Remarks" section of FSIS 9060-5:
  
  "Product for ship stores. This product originated from birds slaughtered and processed in a State free of exotic Newcastle disease."
5. Cooked poultry and poultry products - Obtain FSIS Form 9060-5. Additionally, the following certification statements must be placed in the "Remarks" section of FSIS Form 9060-5 or on an accompanying FSIS Letterhead Certficate:
  1. The cooked poultry products were produced in plants approved to export by the Food Safety and Inspection Service (FSIS).
  2. The poultry and poultry products came from birds that were officially given an antemortem and postmortem inspection and passed in accordance with applicable laws and regulations of the United States Department of Agriculture and are wholesome and fit for human consumption.
  3. The fully cooked poultry products were produced using processes which ensured that a 7-log₁₀ reduction of Salmonella or an alternative lethality that achieves an equivalent probability that no viable Salmonella organisms remain in the finished product, as well as the reduction of other pathogens and their toxins or toxic metabolites.
  4. Packages have been sealed in a safe and secure manner which precludes contamination.
Additional Certification Requirements
1. All required forms and letterhead statements must be dated and signed by an FSIS veterinarian (name, degree [DVM or equivalent] must be typed after the signature).
2. Export certification of inedible products, other than technical animal fat (9 CFR 351) and certified pet food (9 CFR 355), is no longer provided by FSIS. Exporters should contact APHIS field offices to obtain information about certification of inedible products. A list of APHIS offices is available at APHIS' Web site.

Plants Eligible to Export

All Federally inspected meat establishments are eligible to export to Uruguay

UY-11 (Jun 30, 2010)


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