Export Requirements for Japan JA-225 (Sep 4, 2012) 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. Go to Poultry Export Requirements Red Meat Export Requirements for Japan Eligible/Ineligible Product Eligible Products - The following products are eligible to be exported to Japan as edible product: Beef and beef offal and veal and veal offal intended for export to Japan must be produced from animals slaughtered after 5:00 AM Eastern Daylight Time on July 27, 2006. Fresh/frozen beef and beef offal and veal and veal offal derived from animals 20 months of age or younger. Spinal cord and spinal column (excluding the transverse process of the thoracic and lumbar vertebrae, the wings of the sacrum, and the vertebrae of the tail) must be removed. Eligible beef and beef offal and veal and veal offal must be produced under an approved AMS Export Verification (EV) program for beef to Japan. Information about the EV program for Japan and a list of BEV approved establishments can be obtained from AMS' Web site. To export to Japan, the applicant must request, from AMS' ARC Branch, a Statement of Verification (SOV) for each shipment. For more information on obtaining a SOV, access the Export Verification (EV) Programs Additional Requirements page from AMS' Web site. The unique product identification system can be accessed by authorized FSIS inspection personnel from FSIS' Intranet site. If FSIS inspection personnel become aware of concerns that an AMS approved EV establishment is not properly executing its EV program, export certification should not be issued for the product in question and AMS should be notified at ARCBranch@usda.gov.  Inspection personnel should include their immediate supervisor on messages to AMS.  The following information should be included in the message: Establishment name, address, and establishment number Product type, product code, and quantity of product Date of production, lot number, and shift Date and nature of observation Name of country product is intended for export Export certificate number (if applicable) Any other information to verify claim Name of inspection official Exporting establishments are cautioned that great care should be taken when assembling shipments of beef products for export to Japan. In particular, exporting establishments should establish and enforce sufficient management controls to prevent the inclusion of ineligible beef products in any box or other container that is exported to Japan. Pork and pork products. Pork placentas. To meet HACCP requirements, establishments seeking to save swine placentas as edible are required to perform a hazard analysis per 9 CFR 304.3(c) and develop and validate, if necessary, a HACCP plan applicable to that product in accordance with 9 CFR 417.2. Establishments are expected to develop collection procedures that meet sanitary dressing requirements (9 CFR 416.4(d)) and may incorporate such procedures in their HACCP, SSOP or PR program. Certification of swine placentas requiring reinspection for export is a reimbursable service. Non-ruminant origin meat products produced using natural ruminant casings (See Processing Section and Documentation Section A.4.a. and b. Plant Eligibility Section.) Non-ruminant origin meat products produced using natural pork casings (See Documentation Section A.4.c.) Non-ruminant origin meat products produced using artificial casings derived from cattle hides and pork skins. (See Documentation Section A.4.d. and e.) Natural pork casings and imported natural ruminant casings. (See Processing, Documentation, and Plant Eligibility Sections.) Ineligible Meat Products Beef heads (hygienically removed tongues and cheek meat are eligible), processed beef products and veal products, ground beef and ground veal, and advanced meat recovery products containing beef or veal. Meat and meat products derived from sheep and goats. Coloring agents are not permitted in raw meat products. Bison, deer and elk meat. Eligibility of Meat Imported into the U.S. Pork imported from Canada is eligible for export to Japan. See the documentation requirements in A.3.b. of the Documentation section. Pork imported from other countries is not eligible for export to Japan at this time. Processing Requirements Note: Exporters are advised to work closely with their importer regarding Japanese standards of meat products intended for export to Japan. The information presented below is not inclusive of all the details of the standards of composition and manufacture. Please contact the Export Programs Staff at (202) 720-0082 or (855) 444-9904 if additional assistance is needed. Processed Meat Product. Unheated Meat Products (e.g., parma, prosciutto, coppa or country ham or unpasteurized ham requiring refrigeration) May contain up to 70 ppm nitrite in the finished product (NOTE: USDA requires a minimum of 120 ppm nitrite going into non-heated, cured products. Non-heated, cured product containing a maximum of 70 ppm nitrite may be exported to Japan provided that the outside container is marked "For Export to Japan."). Exporters should be aware of the raw material requirements for producing unheated meat products for Japan since they may have to document this information to their Japanese importer. The meat must be maintained chilled at 4° C (39.2° F) and the pH of the meat is to be 6.0 or below. Smoked or dried product intended to be stored at room temperature must either have a pH below 4.6 or the water activity less than .93, if the pH is between 4.6 and 5.1. Specifically heated meat products. (e.g., bacon, etc.) may contain up to 70 ppm nitrite in the finished product, must be heated to an internal temperature of 60° C (140° F) maintained for 12 minutes or the equivalent. Note: Current Japanese regulations recognize the cooking standards for roast beef (9 CFR 318.17) as equivalent to the above requirements or the time/temperature chart listed below: C° (F°) Time 55 (131.0) 97 minutes 56 (132.8) 64 minutes 57 (134.6) 43 minutes 58 (136.4) 28 minutes 59 (138.2) 19 minutes 60 (140.0) 12 minutes 61 (141.8) 9 minutes 62 (143.6) 6 minutes 63 (145.4) 0 Exporters should be aware of the raw material requirements for producing specifically heated meat products for Japan since they may have to document this information to their Japanese importer. The meat must be maintained chilled at 4°C (39.2°F) and the pH of the meat is to be 6.0 or below: Heat treated products. (e.g., Ham, bacon, sausage products) May contain up to 70 ppm nitrite in the finished product, Must be heated to an internal temperature of 63° C (145° F) maintained for 30 minutes or equivalent. Current Japanese regulations recognize the following time/ temperature relationships as equivalent: C° (F°) Time 60 (140.0) 129 minutes 61 (141.8) 80 minutes 62 (143.6) 49 minutes 63 (145.4) 30 minutes 64 (147.2) 19 minutes 65 (149.0) 12 minutes 66 (150.8) 7 minutes 67 (152.6) 5 minutes 68 (154.4) 3 minutes 69 (156.2) 2 minutes 70 (158.0) 1 minute 71 (159.8) 38 seconds 72 (161.6) 23 seconds 73 (163.4) 14 seconds 74 (165.2) 9 seconds 75 (167.0) 5 seconds Dried meat products. (e.g., salami) May contain up to 70 ppm nitrite in the finished product, Water activity must be under 0.87. Sodium tripolyphosphate and sodium phosphate are permitted to be used in processed meats. Product descriptions entered on FSIS Form 9060-5 and FSIS form 9290-1 should coincide exactly with product name approved by the Label Review Branch (LRB). Intestines Pork intestines must be cleaned, then scalded at 80° C (176° F) for 3 minutes. When the export request is for chitterlings or bungs, scalding is not required. Nongravid Uteri--Immediately after passing inspection, uteri must be chilled, preferably in crushed ice. Uteri are then drained, packed, and frozen. Hot freezing is not permitted. Non-ruminant origin meat products produced using natural ruminant casings. The natural casings must be derived from animals which were born and raised in countries other than the United Kingdom (Great Britain and Northern Ireland), Ireland, Switzerland, France, Portugal, Belgium, Luxembourg, Denmark, the Netherlands, Liechtenstein, Germany, Spain, Greece, Italy, Czech Republic, Slovakia, Austria, Finland, Slovenia, Poland, Sweden, Israel, Canada, or the USA. U.S. establishments that process or repackage the imported natural casings and establishments that produce the meat product must only handle ruminant casings that comply with the source requirement in 8.a. for all production. Segregation programs are not permitted. Imported natural ruminant casings The natural casings must be derived from animals which were born and raised in countries other than the United Kingdom (Great Britain and Northern Ireland), Ireland, Switzerland, France, Portugal, Belgium, Luxembourg, Denmark, the Netherlands, Liechtenstein, Germany, Spain, Greece, Italy, Czech Republic, Slovakia, Austria, Finland, Slovenia, Poland, Sweden, Israel, Canada, or the USA. U.S. establishments that process or repackage the imported natural ruminant casings must only handle ruminant casings that comply with the source requirement in 9.a. for all production. Segregation programs are not permitted. Natural Pork casings If U.S. establishments that process or repackage natural pork casings also process or repackage natural ruminant casings, the ruminant casings must comply with the source requirement in 9.a. above for all production. Segregation programs are not permitted. Labeling Requirements Meat Products Cartons containing non-heated, cured only products with a maximum of 70 ppm nitrite must be labeled "For Export to Japan." Water activity, pH, cooking temperatures and heated before packing/heated after packing, must be identified on the labels when printed in Japanese. If there are no specification standards for processed meat products in Japan, then the product name can be used in the Japanese Label (example: Salisbury Steak.) Net Weight If not preprinted by the label manufacturer, the net weight (in kilograms) should be stenciled, stamped or handwritten on the carton. Pounds may be shown on the label as well. Product arriving in Japan without net weight labeling on the retail packages must be weighed and labeled in compliance with the Japanese Measurement Law. Food Additives. Japanese food additives requirements are very complex. Importers can provide samples of new products to the Ministry of Health and Welfare inspectors to verify that all additives are approved by Japan. Exporters are advised to work with their importers to confirm eligibility of additives in the products being exported to Japan. Meat or meat products that deteriorate within days must bear a "use by" date, and products whose quality can be maintained longer than five days are required to show a "best before" date. This information must be present on imported products when the product enters Japanese commerce. The date information can be applied in the United States prior to export or it can be applied in Japan prior to release from a bonded warehouse. This requirement applies to bulk packed products as well as consumer ready packages. Documentation Requirements Certification requirements for red meat products. Obtain FSIS Form 9060-5 Meat and Poultry Certificate for Wholesomeness and FSIS Form 9290-1 (12/06/2000) Certificate for Export to Japan. Fresh/frozen beef and beef offal and veal and veal offal The export applicant must provide information about the consignment that includes specific product identification information, production date, number of boxes, manufacturer, and the statement "Product meets EV Program requirements for Japan" in Block 14 of FSIS Form 9060-6. Obtain FSIS Form 9060-5, Meat and Poultry Export Certificate of Wholesomeness Obtain FSIS Form 9290-1, Certificate for Export to Japan.  See e. Clarification of Export Procedures for Certifying Product below for information about completing this certificate. Obtain an FSIS Letterhead Certificate with the following statements: Cattle slaughtered for the production of the exported beef to Japan (hereinafter referred to as "the slaughtered cattle") have been born and raised only in the USA, or legally imported from Canada, or legally imported from the third free countries listed here and raised in the USA. Third free countries are: Norway, Hungary, Iceland, Mexico, Belize, Guatemala, Honduras, El Salvador, Nicaragua, Costa Rica, Panama, Dominican Republic, Chile, Commonwealth of the Northern Mariana Islands, New Zealand, Vanuatu, New Caledonia, Australia The slaughtered cattle were not suspect or confirmed BSE cases, or confirmed or suspected progenies, or cohorts of BSE cases, as defined in the Terrestrial Animal Health Code adopted by the World Organization for Animal Health (OIE). The slaughtered cattle were found to be sound and healthy as a result of ante- and post-mortem inspections conducted by USDA veterinary inspectors in the designated facilities at the time of slaughter. The exported beef to Japan fulfilled all of the required conditions described in the EV Program. In case the slaughtered cattle have been legally imported from Canada, criteria 5.2.1.1 or 5.2.1.2 of the EV program is applied in order to verify 20 months of age or younger. In case the slaughter cattle have been legally imported from the third free countries listed above other than Mexico and raised in the USA, only criteria 5.2.1.1 of the EV Program is applied in order to verify 20 months of age or younger. The exported beef to Japan has been handled at the designated facilities in such a way as to prevent contamination with any causative agents of animal infectious diseases until shipment to Japan. Review Clarification of Export Procedures for Certifying Product prior to product certification. Pork, pork placentas, and pork products - The following statements and information must be included in the "Remarks" section of FSIS Form 9060-5: For pork and pork products of U.S. origin: "The USA is free of hog cholera; vaccination against hog cholera is prohibited; and importation of pigs vaccinated against hog cholera is prohibited." For pork and pork products imported into the U.S. from Canada, and now being exported to Japan in Canadian packaging (no processing in the United States): "for the product described above, the processing including slaughtering, dressing, eviscerating, dividing and chopping or the manufacturing, has been done in accordance with Canadian livestock meat inspection requirements which are deemed equivalent to the Japanese Food Sanitation Law, and the Japanese Abattoir Law." "Canada is free from hog cholera and that vaccination against hog cholera and the importation into Canada of pigs vaccinated against hog cholera is prohibited." Also include the name, address, official establishment number of the Canadian facility and the slaughter or processing dates in Canada in the Remarks section. It is the exporter´s responsibility to provide a copy of an official Canadian Food Inspection Agency (CFIA) certificate that includes this information for the consignment in order for these statements to be included on the FSIS certificate. A copy of the CFIA certificate must also be presented at the Japan port of entry. For pork imported from Canada and processed in the United States, the certification statements in a. and b. must be included. Label claims such as "Berkshire" or "Kurobuta" should not be part of the product name identified on the export certificate.  Further, additional certification statements referring to such label claims should not be included on FSIS export certificates. Non-ruminant origin meat products produced using natural or artificial casings. In addition to the certification indicated above, the following specific certification is required for these products. For meat products using natural sheep casings the following statements must be included in the Remarks section of FSIS 9060-5: (1) "The casings are derived from animals which were born and raised in countries other than the United Kingdom (Great Britain and Northern Ireland), Ireland, Switzerland, France, Portugal, Belgium, Luxembourg, Denmark, the Netherlands, Liechtenstein, Germany, Spain, Greece, Italy, Czech Republic, Slovakia, Austria, Finland, Slovenia, Poland, Sweden, Israel, Canada, or the USA. At the time of import to the United States it has been confirmed that the casings do not have risk of infection with contagious animal disease by health certificates issued by the originating government." (2) "Natural casings from (country of origin) of ovine origin." For meat products using natural bovine casings the following statements must be included in the Remarks section of FSIS 9060-5 or on an FSIS letterhead certificate: (1) "The casings are derived from animals which were born and raised in countries other than the United Kingdom (Great Britain and Northern Ireland), Ireland, Switzerland, France, Portugal, Belgium, Luxembourg, Denmark, the Netherlands, Liechtenstein, Germany, Spain, Greece, Italy, Czech Republic, Slovakia, Austria, Finland, Slovenia, Poland, Sweden, Israel, Canada, or the USA. At the time of import to the United States it has been confirmed that the casings do not have risk of infection with contagious animal disease by health certificates issued by the originating government." (2) "Natural casings from (country of origin) of bovine origin." (3) "The cattle origin raw material from which the certified casing were derived originate from raw materials from cattle slaughtered in countries other than those listed above, and these materials and final products were kept separate from any bovine materials from animals slaughtered in countries listed above." (4) "The casings production facility is under official U.S. Department of Agriculture (USDA) supervision and maintains a system for tracing the animal origin materials, which guarantees the origin (collagen production facility for artificial casings and country of origin for intestinal casings) can be identified." For meat products using natural pork casings the following statements must be included in the Remarks section of FSIS 9060-5: (1) "The casings are free from animal infectious disease as a consequence of ante- and postmortem inspection conducted by official USDA inspectors. If the casings are imported from third countries, at the time of import into the United States, it has been confirmed that the casings do not have risk of infection with contagious animal disease by health certificates issued by the originating government." (2) "Natural casings from (country of origin) of porcine origin." For meat products using artificial casing derived from pork skins the following statements must be included in the Remarks section of FSIS 9060-5: (1) "Artificial casings prepared exclusively from hides and skins." For meat products using artificial casing derived from cattle hides the following statements must be included in the Remarks section of FSIS 9060-5 or on an FSIS letterhead certificate: (1) "Artificial casings prepared exclusively from hides and skins." (2) "The cattle origin raw material from which the certified casing were derived originate from raw materials from cattle slaughtered in countries other than those listed in the annex, and these materials and final products were kept separate from any bovine materials from animals slaughtered in countries listed in the annex." (3) "The casings production facility is under official US Department of Agriculture (USDA) supervision and maintains a system for tracing the animal origin materials, which guarantees the origin (collagen production facility for artificial casings and country of origin for intestinal casings) can be identified." "Annex:  United Kingdom (Great Britain and Northern Ireland), Ireland, Switzerland, France, Portugal, Belgium, Luxembourg, Denmark, the Netherlands, Liechtenstein, Germany, Spain, Greece, Italy, Czech Republic, Slovakia, Austria, Finland, Slovenia, Poland, Sweden, Israel, Canada, or the USA." For meat products using artificial casings imported from Japan the following statements must be included in the Remarks section of FSIS 9060-5 or on an FSIS letterhead certificate: "The artificial casings in this processed meat product were legally imported into the United States from Japan and are prepared exclusively from hides and skins as certified by MAFF health certificate number __________, showing the manufacturer of the artificial casings to be _________________________. The U.S. meat production facility maintains a system for tracing the origin of the casings and verifies that only MAFF certified casings have been used." For meat products using artificial casings derived from cellulose, a statement indicating the composition of the casing must be included in the Remarks section of FSIS 9060-5. For example, "Artificial casings prepared from cellulose, fibrous paper, glycerin, and moisture". Imported natural ruminant casings Obtain FSIS Form 9060-18. The following statements must be included the Remarks section or on an FSIS letterhead certificate: "The casings are derived from animals which were born and raised in countries other than the United Kingdom (Great Britain and Northern Ireland), Ireland, Switzerland, France, Portugal, Belgium, Luxembourg, Denmark, the Netherlands, Liechtenstein, Germany, Spain, Greece, Italy, Czech Republic, Slovakia, Austria, Finland, Slovenia, Poland, Sweden, Israel, Canada, or the USA." "At the time of import to the United States it has been confirmed by official inspection, or confirmed by health certificates issued by the originating government that the casings do not have risk of infection with contagious animal disease. The casings were transported to the approved facilities in a manner to prevent contamination with infectious animal diseases." "The casings were stored in clean and sanitary containers and handled in a way to prevent contamination with infectious animal disease." "Natural casings from (country of origin) of (ruminant species) origin." Name, address, and establishment number of approved casings facility. Natural pork casings Obtain FSIS 9060-7 for casings derived from swine slaughtered in the U.S.  The following statements must be in the Remarks section or on an FSIS letterhead certificate: "The casings were derived from pigs born and raised in the U.S. or legally imported from Canada and subjected to ante-mortem and post-mortem veterinary inspection conducted by official inspectors at the time of slaughter. The casings were transported to the approved facilities in a manner to prevent contamination with infectious animal disease." "The casings were stored in clean and sanitary containers and handled in a way to prevent contamination with infectious animal disease." "Natural casings from the United States or Canada of porcine origin." Name, address, and establishment number of approved casings facility. Obtain FSIS 9060-18 for imported pork casings. The following statements must be in the Remarks section or on an FSIS  letterhead certificate: "At the time of import to the United States it has been confirmed by official inspection, or confirmed by health certificates issued by the originating government that the casings do not have risk of infection with contagious animal disease. The casings were transported to the approved facilities in a manner to prevent contamination with infectious animal disease." "The casings were stored in clean and sanitary containers and handled in a way to prevent contamination with infectious animal disease." "Natural casings from (country of origin) of porcine origin." "Name, address, and establishment number of approved casings facility." Note: APHIS regulation (9 CFR 96.3) requires imported natural casings to be certified by the originating country as coming from healthy animals which received antemortem and postmortem inspection and are clean and sound and were prepared in a sanitary manner. Producers must be able to demonstrate that the casings comply with the country of origin requirements indicated above. Pharmaceutical requirements.  Obtain FSIS Form 9135-3 only if the product bears the U.S. mark of inspection. 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. All export certificates to Japan may be signed by an FSIS veterinarian or inspector. Military requirements for red meat purchases. Delivery/Purchase Order Number must be placed on the face of FSIS Form 9060-5 for all Defense Personnel Support Center (DPSC) purchases of meat. Military shipments must also be accompanied by a completed FSIS Form 9290.1. When multiple establishments must be entered into blocks 5, 6, and/or 8 of FSIS form 9290-1 it is acceptable to use a continuation sheet that includes the MP(D) number of the 9060-5 and is signed by the same individual signing the 9060-5 and 9290-1. Include the word "chilled" or "frozen" as applicable, on FSIS Form 9060-5 under product description and on FSIS Form 9290-1 in Block 2. On FSIS Form 9290-1, indicate species for each item in Block 1; for example, franks made of pork and chicken must be shown as "pork and chicken". "FSIS" should be placed in Block 10 for fresh/frozen product. When multiple establishments must be entered into blocks 5, 6, and/or 8 of FSIS form 9290-1 it is acceptable to use a continuation sheet that includes the MP(D) number of the 9060-5 and is signed by the same individual signing the 9060-5 and 9290-1. Any container of meat product exported to Japan, regardless of the product's source, that transits through a third country, must be sealed with an official USDA seal at a USDA inspected facility. The following statement must be typed on a FSIS Letterhead Certificate: "The container was sealed by FSIS with USDA seal number_______________." Other Requirements Products for Personal Consumption. Products intended for personal consumption in Japan must either be certified with FSIS forms 9060-5 and 9290-1 or labeled as outlined below. Products exported to Japan through mail order will be considered as product for personal consumption, provided the quantity is small enough to reasonably believe that it is intended for personal use and the addressee is an individual (not a company or organization.) Personal consumption entries of inspected and passed meat and meat products and poultry products are permitted under simplified certification as provided in section 322.4 of the MPI Regulations. Such product need not be accompanied by FSIS Form 9060-5 and FSIS Form 9290-1 and must enter Japan as it was packaged at time of preparation in a federally inspected plant. The package must be labeled to include: (1) Name of product. (2) Name and address of packer or distributor. (3) Statement of net quantity of contents. (4) Official inspection legend including the official establishment number. (5) For other than shelf-stable canned product, the label must bear the following statement immediately below the product name. "The meat contained herein is for personal use only and not for sale. It is derived from animals that received ante-mortem and post-mortem inspection and were found sound and healthy and have been inspected and passed as provided by law and regulations of USDA." Meat products which are imported from Australia or New Zealand and are repackaged in USDA approved establishments in the U.S. can be exported to Japan for personal consumption provided the label contains the following statement, in addition to items (1) through (4) in para. a. above: "The meat contained herein is for personal use only and not for sale. It is legally imported into the United States directly from (Australia or New Zealand) and was packed in a U.S.D.A. approved plant under supervision of the U.S.D.A." Meat products which are imported into the U.S. from New Zealand and are sold in the original package at U.S. airports are eligible for entry into Japan for personal consumption, provided the following information is provided on the label: (1) Name of the product (2) Name and address of distributor (3) Net Weight (4) New Zealand inspection legend (5) The following statement: "The meat contained herein is for personal use and not for sale. It is legally imported into the United States directly from New Zealand and passed import inspection by the U.S.D.A." Applying label to package - The required labeling must be applied to the carton by a printed adhesive label that will self destruct if the package is opened between time of packaging at the producing establishment and inspection at the Japanese port of entry. (NOTE: Labels should be applied on cartons at the junction of closed lid flaps or at the junction of the top and bottom of telescope cartons.) Beef and beef products intended for personal consumption are not eligible to enter Japan. Microbiological standards. Exporters are cautioned that the Japanese standards for imported ready-to-eat meat/poultry products (dried or heat treated processed products) require coliform and salmonella to be negative and clostridia or staphylococci to be <1000 organisms per gram. Japanese standards for unheated or specifically heated processed products require coliform to be <100 organisms per gram, clostridia or staphylococci to be <1000 organisms per gram and salmonella to be negative. The Japanese Ministry of Health and Welfare reserves the right to test shipments upon arrival and exporters should be aware of such testing and possible rejection as a result of such test. Japan has established provisional maximum residue limits (MRLs) for agricultural chemicals (veterinary drugs and pesticides) on foods. These MRLs can be found at http://www.mhlw.go.jp/english/topics/foodsafety/positivelist060228/index.html. Classification as a sausage. Japanese standards require products classified as sausage to be made from meat that is ground or minced, mixed with spices, and formed into a "sausage-like" shape. In addition, the product name must contain the word "sausage". Plants Eligible for Export Effective July 27, 2006, federally inspected establishments producing fresh/frozen beef and beef offal intended for export to Japan must participate in an AMS, BEV program and be present on the "Official Listing of Eligible Suppliers for USDA Bovine EV Program".  The list can be obtained from AMS' Web site. A list of cold storage facilities eligible to export fresh/frozen beef and beef offal to Japan is available on FSIS' website. Cold storage establishments that want to be added to the list should complete and submit FSIS Form 9080-3, Establishment Application for Export, to the Office of International Affairs. Complete FSIS Form 9080-3 in its entirety. All fields must be completed in order to process the request. Please submit the application through the IIC to the appropriate FSIS District Office. The District Office will sign and send this form to the FSIS Office of International Affairs via FAX (202) 720 7990, or email to ImportExport@fsis.usda.gov, or mail to Office of International Affairs, 1400 Independence Avenue, SW, Room 2137-South Building, Washington, DC 20250. Cold storage facilities, container freight stations and other logistics establishments are cautioned to be constantly vigilant when assembling shipments of product for export to Japan. Export orders must be carefully carried out to ensure that all products loaded are Japan-eligible. Assembly and loading errors have in the past resulted in the suspension of cold storage and slaughter/cutting facility eligibility for export to Japan and must be avoided in the future. Eligible plants exporting beef to Japan are cautioned to be extra vigilant in engaging/contracting with logistics companies to make sure their contractors will be aware of EV program requirements for Japan. Beef and beef products intended for U.S. military or shipstores can originate from any federally inspected establishment. Beef and beef products for these uses do not have to be produced under the EV Program. Beef and beef products intended for airline meals that remain on the aircraft and are consumed on the aircraft do not have to be produced under the EV program. However, beef and beef products processed and/or stored in a bonded warehouse inside or outside of the airport in Japan must be produced under the EV program. Casings establishments that process or repackage natural ruminant casings for direct export to Japan or for use in the production of meat products for export to Japan and the meat processing establishments that produce meat products with natural ruminant casings must comply with the specific establishment requirements indicated in the Processing Section, and must be notified to Japan prior to export. Establishments that comply with these requirements should submit FSIS Form 9080-3 as directed on the Form. FSIS will notify Japan of eligible establishments and maintain the list of eligible establishments in the Export Library. All other red meat and red meat products eligible for export to Japan can originate from any federally inspected establishment. Exporters should be aware that establishments not listed in the Meat, Poultry and Egg Products Inspection Directory may experience delayed entry into Japan. Contact the FSIS Office of International Affairs, Export Programs Staff, (importexport@fsis.usda.gov, FAX (202) 720-7990, Phone (202) 720-0082) or (855) 444-9904 for assistance. Plants Relisted for Export Est. 960/960A, Greater Omaha Packing Co., Omaha, NE. is relisted for the export of eligible product derived from animals slaughtered before February 8, 2011, and on or after April 6, 2012. Product derived from animals slaughtered on and after February 8, 2011, through April 5, 2012, is not eligible. Est. 245J, Tyson Fresh Meats, Inc., Hillsdale, IL. is relisted for the export of eligible product derived from animals slaughtered before October 25, 2011, and on or after May 2, 2012. Product derived from animals slaughtered on and after October 25, 2011, through May 1, 2012, is not eligible. Est. 969G, Swift Beef Company, Grand Island, NE is relisted for the export of eligible product derived from animals slaughtered before December 21, 2011, and on or after May 25, 2012. Product derived from animals slaughtered on and after December 21, 2011, through May 24, 2012, is not eligible. Est. 278, Tyson Fresh Meats, Inc., Holcomb, KS is relisted for export of eligible product without restriction as to date of production. Poultry Export Requirements for Japan Eligible/Ineligible Poultry Products Eligible Products Poultry and poultry products (except as restricted in the INELIGIBLE section below). Note: Japan accepts chicken, turkey, guinea fowls, ducks, geese, pigeons, and ostrich. Ineligible Products Specific state restrictions: New York -Poultry slaughtered on or after December 25, 2009, and before December 30, 2011, is eligible. Poultry slaughtered on or after December 30, 2011 and before August 31, 2012 is ineligible. Poultry slaughtered on or after August 31, 2012 is eligible* Minnesota - Poultry slaughtered during the following time periods are ineligible: on or after April 15, 2009 but before April 1, 2010; on or after April 18, 2011 but before November 17, 2011. Poultry slaughtered during other time periods are eligible. Nebraska - Poultry slaughtered on or after March 15, 2011 and prior to October 26, 2011 is ineligible. Poultry slaughtered on or after October 26, 2011 is eligible. Illinois - Poultry slaughtered on or before March 25, 2009, and on or after February 9, 2010 is eligible. Poultry slaughtered on or after March 26, 2009, but before February 9, 2010 is ineligible. Poultry slaughtered on or after February 9, 2010 is eligible.   Pennsylvania - Poultry slaughtered before November 15, 2009 and on or after May 17, 2010 is eligible. Poultry slaughtered on or after November 15, 2009 and before May 17, 2010 is ineligible. North Carolina � Poultry slaughtered prior to February 9, 2011 and on or after December 21, 2011, is eligible. Poultry slaughtered on or after February 9, 2011 and before December 21, 2011 is not eligible. Missouri � Poultry slaughtered prior to February 28, 2011, and on or after August 25, 2011, is eligible. Poultry slaughtered on or after February 28, 2011, and before August 25, 2011, is not eligible. Ohio - Poultry slaughtered prior to October 18, 2011 is eligible. Poultry slaughtered on or after October 18, 2011 and before August 31, 2012 is not eligible. Poultry slaughtered on or after August 31, 2012 is eligible.* South Dakota - Poultry slaughtered after March 20, 2008, and prior to January 9, 2012 is eligible. Poultry slaughtered on or after January 9, 2012, and before August 31, 2012 is ineligible. Poultry slaughtered on or after august 31, 2012 is eligible.* Notes: Eligibility will be determined by the slaughter or production date entered on FSIS Form 9290-1 which must be in month/day/year format (use this format in lieu of the "Month & Year" indicated on Form 9290-1). These restrictions and poultry certification statements do not apply to product in hermetically sealed containers cooked to 100° C. It is the importer's responsibility to complete an application at the port of entry to confirm that it is canned product that is cooked to 100° C. These restrictions may not apply to dried poultry products. Exporters are advised to work closely with importers to determine if product is eligible based on the type of processing applied to the product. Alternate certification for specific dried poultry product produced at specific establishments is shown in the Documentation section, Part C. Duckling Giblet Imports. Though Japanese regulations permit the import of liver in the giblet pack of whole frozen ducklings, the Ministry of Agriculture, Forestry and Fisheries (MAFF) prefer the liver not to be included in the package. Import inspectors have been notified of this preference and exporters should be aware that consignments may be detained/rejected. Coloring agents are not permitted in raw products in Japan. Processing Requirements Note:  Exporters are advised to work closely with their importer regarding Japanese standards of meat products intended for export to Japan. The information presented below is not inclusive of all the details of the standards of composition and manufacture. Please contact the Office of International Affairs, Export Programs Staff at (202) 720-0082 or (855) 444-9904 if additional assistance is needed. Processed Poultry Product. Unheated Poultry Products May contain up to 70 ppm nitrite in the finished product (NOTE: USDA requires a minimum of 120 ppm nitrite going into non-heated, cured products. Non-heated, cured product containing a maximum of 70 ppm nitrite may be exported to Japan provided that the outside container is marked "For Export to Japan."). Exporters should be aware of the raw material requirements for producing unheated meat products for Japan since they may have to document this information to their Japanese importer. The meat must be maintained chilled at 4°C (39.2° F) and the pH of the meat is to be 6.0 or below. Specifically heated meat products. May contain up to 70 ppm nitrite in the finished product Must be heated to an internal temperature of 60° C (140° F) maintained for 12 minutes or the equivalent. Note: Current Japanese regulations recognize the cooking standards for roast beef (9 CFR 318.17) as equivalent to the above requirements or the time/temperature chart listed below: C° (F°) Time 55 (131.0) 97 minutes 56 (132.8) 64 minutes 57 (134.6) 43 minutes 58 (136.4) 28 minutes 59 (138.2) 19 minutes 60 (140.0) 12 minutes 61 (141.8) 9 minutes 62 (143.6) 6 minutes 63 (145.4) 0 Exporters should be aware of the raw material requirements for producing specifically heated meat products for Japan since they may have to document this information to their Japanese importer. The meat must be maintained chilled at 4° C (39.2° F) and the pH of the meat is to be 6.0 or below. Heat treated products. (e.g., Turkey Ham, bacon, sausage products): May contain up to 70 ppm nitrite in the finished product. Must be heated to an internal temperature of 63° C (145° F) maintained for 30 minutes or equivalent. Current Japanese regulations recognize the following time/temperature relationships as equivalent: C° (F°) Time 60 (140.0) 129 minutes 61 (141.8) 80 minutes 62 (143.6) 49 minutes 63 (145.4) 30 minutes 64 (147.2) 19 minutes 65 (149.0) 12 minutes 66 (150.8) 7 minutes 67 (152.6) 5 minutes 68 (154.4) 3 minutes 69 (156.2) 2 minutes 70 (158.0) 1 minute 71 (159.8) 38 seconds 72 161.6) 23 seconds 73 (163.4) 14 seconds 74 (165.2) 9 seconds 75 (167.0) 5 seconds Dried meat products. May contain up to 70 ppm nitrite in the finished product. Water activity must be under 0.87. Labeling Requirements Net Weight If not preprinted by the label manufacturer, the net weight (in kilograms) should be stenciled, stamped or handwritten on the carton. Pounds may be shown on the label as well. Product arriving in Japan without net weight labeling on the retail packages must be weighed and labeled in compliance with the Japanese Measurement Law. Food Additives. Japanese food additives requirements are very complex. Importers can provide samples of new products to the Ministry of Health and Welfare inspectors to verify that all additives are approved by Japan. Exporters are advised to work with their importers to confirm eligibility of additives in the products being exported to Japan. Packages which contain products that deteriorate within five days must bear a "use by" date, and products whose quality can be maintained longer than five days are required to show a "best before" date. The date information can be applied in the United States prior to export or it can be applied in Japan prior to release from a bonded warehouse. This requirement applies to bulk packed products as well as consumer ready packages. Documentation Requirements for Poultry Products Certification requirements for poultry products. Obtain FSIS Form 9060-5. In the "remarks" section of FSIS 9060-5, include the word "chilled" or "frozen", as applicable. Poultry may be restricted from originating or passing through certain states in which low path avian influenza has been reported. Applicants for export certification must determine which certification statement or statements apply to the product to be exported based on the date of slaughter. Additional certification for State transit restrictions has been removed and official seals are no longer required for poultry transiting restricted States. Slaughtered on or after February 9, 2011 and before February 28, 2011 FSIS Letterhead Certificate: Slaughtered on or after February 28, 2011, and before March 15, 2011 FSIS Letterhead Certificate: Slaughtered on or after March 15, 2011, and before April 18, 2011 FSIS Letterhead Certificate: Slaughtered on or after April 18, 2011, and before August 25, 2011 FSIS Letterhead Certificate: Slaughtered on or after August 25, 2011, and before October 18, 2011 FSIS Letterhead Certificate: Slaughtered on or after October 18, 2011, and before October 26, 2011 FSIS Letterhead Certificate: Slaughtered on or after October 26, 2011, and before November 17, 2011 FSIS Letterhead Certificate: Slaughtered on or after November 17, 2011 and before December 21, 2011FSIS Letterhead Certificate: Slaughtered on or after December 21, 2011 and before December 30, 2011 FSIS Letterhead Certificate: Slaughtered on or after December 30, 2011 and before January 9, 2012 FSIS Letterhead Certificate: Slaughtered on or after January 9, 2012, and before August 31, 2012 FSIS Letterhead Certificate:* Slaughtered on or after August 31, 2012 FSIS Letterhead Certificate:* Note: Additional certification for State transit restrictions has been removed and official seals are no longer required for poultry transiting restricted States. Appropriate letterheads in section B above must be used. Alternate Certification In addition to the certification indicated in A., a FSIS Letterhead Certificate must be issued for specific dried poultry products produced at the establishments listed below. The letterhead certificates indicated in B. should not be issued for this product. Est P-94, Henningsen Foods, Norfolk, NE (Cooked Spray Dried Chicken Meat Powder and Cooked Spray Dried Chicken Broth Powder only). On FSIS Form 9290-1, the species for each item should be indicated in Block 1; for example, all turkey franks must be shown as "turkey" and franks made of beef, pork and chicken as "beef, pork and chicken". Block 2 should contain the same product description as listed on FSIS form 9060-5. Blocks 6 and 7 should be completed for plants preparing cuts or packing byproducts (including legs, thighs, drumsticks, midjoint wings). Blocks 7 and 8 should be completed for all processed products. The slaughter or production date (month/day/year format) should be entered in Block 9 for all poultry and poultry products. "FSIS" should be placed in Block 10 for fresh/frozen product. Blocks 11 and 12 must agree with the consignor and consignee on FSIS form 9060-5. The same USDA official that signed FSIS form 9060-5 must sign FSIS form 9290-1. Ready-to-cook poultry products. When poultry for export to Japan is processed with shank portion attached, the statement "portion of shank attached" shall be entered on FSIS Form 9060-5 under "remarks." Certification requirements for ground or comminuted turkey or chicken. Such products include those labeled "Ground Turkey", "Ground Chicken", "Ground Turkey Meat," "Ground Chicken Meat," "Mechanically Deboned Turkey," "Mechanically Deboned Turkey Meat," and Mechanically Deboned Chicken Meat." The Japanese Ministry of Health and Welfare reserves the right to test such shipments for Salmonellae upon arrival and exporters should be aware of such testing and possible rejection as a result of such test. Ostrich Meat. Obtain FSIS Form 9060-5 and FSIS Form 9290-1. Military requirements for Poultry Purchases. Delivery/Purchase Order Number must be placed on the face of FSIS Form 9060-5 for all Defense Personnel Support Center (DPSC) purchases of poultry. Military shipments must also be accompanied by a completed FSIS Form 9290.1. Poultry shipments to the military must comply with AI State restrictions for export to Japan. All export certificates to Japan may be signed by an FSIS veterinarian or inspector. When multiple establishments must be entered into blocks 5, 6, and/or 8 of FSIS form 9290-1 it is acceptable to use a continuation sheet that includes the MP(I) number of the 9060-5 and is signed by the same individual signing the 9060-5 and 9290-1. Any container of poultry product exported to Japan, regardless of the product's source, that transits through a third country, must be sealed with an official USDA seal at a USDA inspected facility. The following statement must be typed on a FSIS Letterhead Certificate: "The container was sealed by FSIS with USDA seal number_______________." Other Requirements Products for Personal Consumption. Products intended for personal consumption in Japan must either be certified with FSIS forms 9060-5 and 9290-1 or labeled as outlined below. Products exported to Japan through mail order will be considered as product for personal consumption, provided the quantity is small enough to reasonably believe that it is intended for personal use and the addressee is an individual (not a company or organization.) Personal consumption entries of inspected and passed meat and meat products and poultry products are permitted under simplified certification as provided in section 322.4 of the MPI Regulations. Such product need not be accompanied by FSIS Form 9060-5 and FSIS Form 9290-1 and must enter Japan as it was packaged at time of preparation in a federally inspected plant. The package must be labeled to include: Name of product. Name and address of packer or distributor. Statement of net quantity of contents. Official inspection legend including the official establishment number. For other than shelf-stable canned product, the label must bear the following statement immediately below the product name: "The poultry contained herein is for personal use only and not for sale. It is derived from birds that received ante-mortem and post-mortem inspection and were found sound and healthy and have been inspected and passed as provided by law and regulations of USDA." Applying label to package--The required labeling must be applied to the carton by a printed adhesive label that will self destruct if the package is opened between time of packaging at the producing establishment and inspection at the Japanese port of entry. NOTE: Labels should be applied on cartons at the junction of closed lid flaps or at the junction of the top and bottom of telescope cartons. Microbiological standards. Exporters are cautioned that Japanese standards for imported ready-to-eat meat/poultry products (dried or heat treated processed products) require coliform and salmonella to be negative and clostridia or staphylococci to be <1000 organisms per gram. Japanese standards for unheated or specifically heated processed products require coliform to be <100 organisms per gram, clostridia or staphylococci to be <1000 organisms per gram and salmonella to be negative. The Japanese Ministry of Health and Welfare reserves the right to test shipments upon arrival and exporters should be aware of such testing and possible rejection as a result of such test. Japan has established provisional maximum residue limits (MRLs) for agricultural chemicals (veterinary drugs and pesticides) on foods. These MRLs can be found at http://www.mhlw.go.jp/english/topics/foodsafety/positivelist060228/index.html. Plants Eligible for Export All federally inspected establishments are eligible to export to Japan. Exporters should be aware that establishments not listed in the Meat, Poultry and Egg Product Inspection Directory may experience delayed entry into Japan. Contact the FSIS Office of International Affairs, Export Programs Staff, (importexport@fsis.usda.gov), FAX (202) 720-7990, Phone (202) 720-0082 or (855) 444-9904 for assistance. JA-225 (Sep 4, 2012)