[Code of Federal Regulations] [Title 9, Volume 1] [Revised as of January 1, 2003] From the U.S. Government Printing Office via GPO Access [CITE: 9CFR94.12] [Page 498-500] 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, HOG CHOLERA, AND BOVINE SPONGIFORM ENCEPHALOPATHY: PROHIBITED AND RESTRICTED IMPORTATIONS--Table of Contents Sec. 94.12 Pork and pork products from regions where swine vesicular disease exists. (a) Swine vesicular disease is considered to exist in all regions of the world except Australia, Austria, The Bahamas, Belgium, Bulgaria, Canada, Central American regions, Chile, Denmark, Dominican Republic, Fiji, Finland, France, Germany, Great Britain (England, Scotland, Wales, and the Isle of Man), Greenland, Haiti, Hungary, Iceland, Luxembourg, Mexico, The Netherlands, New Zealand, Northern Ireland, Norway, Panama, Portugal, Republic of Ireland, Romania, Spain, Sweden, Switzerland, Trust Territories of the Pacific Islands, and Yugoslavia. (b) No pork or pork product may be imported into the United States from any region where swine vesicular disease is known to exist unless it complies with the following requirements and it is not otherwise prohibited importation into the United States under this part: (1) Such pork or pork product has been treated in accordance with one of the following procedures: (i) Such pork or pork product has been fully cooked by a commercial method in a container hermetically sealed promptly after filling, but before such cooking, so that such cooking and sealing produced a fully sterilized product which is shelf-stable without refrigeration. (ii) Such pork or pork product is in compliance with the following requirements: (A) All bones were completely removed prior to cooking; and (B) Such pork or pork product received heat treatment in a commercially accepted manner used for perishable canned pork products so that it reached an internal temperature of 69 [deg]C. (156 [deg]F.) throughout. (iii) Such pork or pork product if cured and dried is in compliance with the following requirements: (A) All bones have been completely removed in the region of origin, and [[Page 499]] (B) Such pork or pork products shall be consigned directly from the port of entry in the United States to a meat processing establishment operating under Federal meat inspection and approved by the Administrator,\12\ for heating to an internal temperature of 166 [deg]F. During movement from the port of entry to the meat processing establishment, the pork or pork products must be moved under Department seals or seals of the the U.S. Customs Service, and shall be otherwise handled as the Administrator may direct in order to guard against the introduction and dissemination of swine vesicular disease. Seals applied under this section may not be broken except by persons authorized by the Administrator to do so. --------------------------------------------------------------------------- \12\ The names and addresses of approved establishments may be obtained from, and request for approval of any establishment may be made to, the Animal and Plant Health Inspection Service, Veterinary Services, National Center for Import-Export, 4700 River Road Unit 38, Riverdale, Maryland 20737-1231. Establishments will be approved only if the Administrator determines that the imported articles will be so handled at the establishment as to prevent the introduction and dissemination of livestock or poultry diseases into the United States. Approval of any establishment may be refused or withdrawn only after the operator thereof has been given notice of the proposed action and has had an opportunity to present his views thereon. --------------------------------------------------------------------------- (iv) Such pork or pork product, if it originated in a swine vesicular disease free region, has been cured and dried and is in compliance with the following requirements: (A) All bones have been completely removed, either in the region of origin or in the region where the pork or pork products are processed; and (B)(1) Such pork or pork product is accompanied from the swine vesicular disease free region of origin to the processing establishment in the swine vesicular disease infected region by a certificate signed by an official of the National Government of the swine vesicular disease free region of origin specifying that the pork or pork product involved originated in that region and the pork or pork product was consigned to a processing establishment in ------------ (a region not listed in paragraph (a) of this section as free of swine vesicular disease), in a closed container sealed by the national veterinary authorities of the swine vesicular disease free region of origin by seals of a serially numbered type. The numbers of these seals shall be entered on this certificate; and (2) The certificate required by paragraph (b)(3) of this section shall also state that: (i) The container seals specified in paragraph (b)(1)(iv)(B)(1) of this section were found intact and free of any evidence of tampering on arrival at the processing establishment in the swine vesicular disease infected region by a national veterinary inspector of that region, (ii) The processing establishment from which the pork or pork product was shipped to the United States does not receive or process any live swine, and uses only pork or pork products which originate in regions listed in paragraph (a) of this section as free of swine vesicular disease; and (iii) That such establishment processes all such pork or pork products in accordance with paragraph (b)(1)(i), (ii), (iii) or (iv) of this section. (v) Such pork or pork product is in compliance with the following requirements: (A) All bones were completely removed prior to cooking; and (B) Such pork or pork product received continual heat treatment in an oven for a minimum of 10 hours so that it reached an internal temperature of 65 [deg]C. (149 [deg]F.) throughout. The oven temperature started at a minimum of 62 [deg]C. (143.6 [deg]F.) and reached at least 85 [deg]C. (185 [deg]F.). (2) Articles under paragraph (b)(1)(ii), (iii) or (iv) of this section were prepared in an inspected establishment that is eligible to have its products imported into the United States under the Federal Meat Inspection Act and the regulations in Sec. 327.2 in chapter III of this title. (3) In addition to the foreign meat inspection certificate required in Sec. 327.4 of this title, pork or pork products prepared under paragraph (b)(1)(ii), (iii) or (iv) of this section shall be accompanied by certification that paragraph (b)(1)(ii), (b)(1)(iii)(A), or (b)(1)(iv)(B)(2) [[Page 500]] of this section has been met. The certification shall be issued by an official of the national government of the region of origin who is authorized to issue the foreign meat inspection certificate required by Sec. 327.4 of this title.\13\ Upon arrival of the pork or pork products in the United States, the certificate must be presented to an authorized inspector at the port of arrival. --------------------------------------------------------------------------- \13\ See footnote 10 in Sec. 94.9 of this part. --------------------------------------------------------------------------- (4) Small amounts of pork or pork product subject to the restrictions of this section, may in specific cases be imported for purposes of examination, testing, or analysis, if the importer applies for and receives written approval for such importation from the Administrator, authorizing such importation. Approval will be granted only when the Administrator determines that the articles have been processed by heat in a manner so that such importation will not endanger the livestock of the United States. (Approved by the Office of Management and Budget under control number 0579-0015) [38 FR 20610, Aug. 2, 1973] Editorial Note: For Federal Register citations affecting Sec. 94.12, see the List of CFR Sections Affected, which appears in the Finding Aids section of the printed volume and on GPO Access.