THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY

USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT

POLICY

-

Date:

GAIN Report Number:

Post:

Report Categories:

Approved By:

Prepared By:

Report Highlights:

M. Melinda Meador and Lazaro Sandoval

M. Melinda Meador

FAIRS Subject Report

Exporter Guide

Export Requirements for Pork Products and Casings to

Argentina

Buenos Aires

Argentina

6/20/2018

Public Voluntary

Registration and Labeling Requirements for Export of Fresh or Frozen Pork and

Pork Products and Salted Natural Swine Casings from the United States to

Argentina

In compliance with Decree 4238/68 – “Regulations for the Inspection of Animal Products, By-Products,

and Derivatives Related to the approval of Animal Products, By-products, and Derivatives that are

Manufactured or Used in Approved Establishments,” all food products imported into Argentina must be

registered with Argentina’s National Food Safety and Quality Service, El Servicio Nacional de Sanidad

y Calidad Agroalimentaria (SENASA).

For imported products, each product must be registered with SENASA prior to its initial entry to

Argentina through an industry-provided monograph. Subsequent imports of the same company product

do not require additional registration for import by different importers. SENASA will provide a unique

registration number based on the descriptive aspects of the product to the importer.

Following the initial product registration, Argentine importer(s) may apply for an import permit license

from SENASA only for products registered under the company’s monograph.

Prior to entry, U.S. exporters must also submit product labels to SENASA for pre-approval. SENASA

will communicate with the Argentine importer about the approval status of the label. The label must be

present on the product prior to domestic distribution in Argentina.

SENASA may also require some additional product information not provided through the monograph,

FSIS Forms 9060-5 or 9060-7 and/or Letterhead Certificate but which may be provided at the

commercial level through various documentary resources.

Pre-Shipment of U.S. Pork and Pork Products and Domestic Salted Natural Swine

Casings Products from the United States to Argentina - Product Registration with SENASA by Industry

1. Industry provided Monograph

Prior to export to Argentina, any U.S. pork, pork products, and domestic salted natural swine casings

must be pre-registered with SENASA through a signed monograph1. No U.S. competent government

authority is required to provide an official endorsement/signature on the monograph for product

registration. The monograph is usually provided to SENASA through an Argentine importer, however,

SENASA will accept monograph submissions directly from U.S. industry at the following address:

Coordinación general de aprobación de productos alimenticios (CAPA), Azopardo 1020, 2do. Piso,

CABA and also at CAPA@SENASA.gob.ar

The monograph must include the following information:

Description of the manufacturing process,

1 A Spanish version of the monograph is required by SENASA, but a bilingual version will be accepted.

List of ingredients, including percentages, o in natura products (i.e., one ingredient products) are exempted from this requirement2,

Weight (unit kg),

Type of packaging

Handling instructions and

Shelf life

Following submission of the monograph, SENASA will assign a unique registration number by

company to each product according to its descriptive characteristics. Each monograph may serve to

register the same descriptive products produced at different establishments under the same company

ownership. However, any products produced by a company that were not included in the monograph for

registration are not eligible for export to Argentina until registered.

In the event a monograph needs to be updated or otherwise amended after its initial submission, a

supplementary product monograph will be accepted by SENASA directly or through an Argentine

importer. [See Annex 1.1 and 1.2 for samples]

2. SENASA’s Product Label Pre-Approved Process

In addition to the monograph, U.S. exporters must submit product labels to SENASA for pre-approval

prior to arrival of the product at an Argentine point of entry. Product labels must include the following

information in Spanish and English:

Sales name of product,

Product description (e.g., pork loin, frozen or chilled),

U.S. exporter/consignor

Argentine importer,

handling/storage instructions,

expiration date,

weight (unit in kg), and

SENASA’s product registration number

SENASA will communicate with the Argentine importer about the status of the label approval.

FSIS Export Certification Documents Required by SENASA at the Port of Entry in

Argentina

Fresh or Frozen Pork and Pork Products

1. FSIS Form 9060-5: Meat and Poultry Export Certificate of Wholesomeness

After product registration and label approval, U.S. pork or pork product(s) shipments to Argentina

require an FSIS Form 9060-5: Meat and Poultry Export Certificate of Wholesomeness signed by an

FSIS public health veterinarian. [See Annex 2]

2 Conceding that U.S. exporters are likely sensitive about disclosing proprietary information, such as product formulations, SENASA can

receive the monograph directly from the U.S. exporter at the time of product registration.

The FSIS Form 9060-5 fulfills the SENASA product import requirements for the following information:

Exporter Full Name and Address [Block 7 of the FSIS Form 9060-5]

FSIS Exporter Export Establishment Number [Block 7 for the US exporting establishment number and Block 3 for the consignor/exporter]

Weight (Unit kg) [Block 8 for the Total Net Weight and Column 11 Net Weight of Lot]

2. FSIS Form 2630-9: FSIS Letterhead Certificate for the Export of Fresh or Frozen Pork and Pork Products from the United States to Argentina

Each fresh or frozen pork and pork products shipment identified on FSIS Form 9060-5 must be

accompanied by the bilingual (Spanish and English) FSIS Form 2630-9: FSIS Letterhead Certificate for

the Export of Fresh or Frozen Pork and Pork Products from the United States to Argentina. [ See Annex

3] The FSIS Form 2630-9 must be signed by the same FSIS public health veterinarian that signed the

FSIS Form 9060-5 for each shipment.

Domestic Salted Natural Swine Casings 1. FSIS Form 9060-7: Animal Casings Export Certificate For Countries Requiring Ante-Mortem, Post-

Mortem and Sound and Clean Statements

Following registration of the salted natural swine casings product(s) with SENASA, shipments of salted

natural swine casings product to Argentina require an FSIS Form 9060-7: Animal Casings Export

Certificate For Countries Requiring Ante-Mortem, Post-Mortem and Sound and Clean Statements

signed by an FSIS public health veterinarian. [See Annex 4]

2. FSIS Form 2630-9: FSIS Letterhead Certificate for the Export of Salted Natural Swine Casings from the

United States to Argentina

Each consignment identified on the FSIS Form 9060-7 must be accompanied by an FSIS Form 2630-9:

FSIS Letterhead Certificate for the Export of Salted Natural Swine Casings from the United States to

Argentina [See Annex 5.] The FSIS Form 2630-9 must be signed by the FSIS public health veterinarian

that also signed the FSIS Form 9060-7 for each shipment.

Industry Information Required at the Port of Entry in Argentina

1. U.S. Industry Affidavit

SENASA may also require some additional product information not provided through the above

monograph, FSIS Forms 9060-5 or 9060-7 and/or Letterhead Certificate. This information may be

provided at the commercial level through various documentary resources, including a company affidavit,

bill of lading, customs form, import permit application, and/or unloading permit. SENASA does not

require FSIS’s official endorsement/signature in the provision of any of this additional information.

The following information falls under this requirement:

Date of production

Product temperature (handling instructions)

Type of packaging

Expiration date

Slaughter Establishment

Processing Establishment

Address

Container identification number

Seal number

Additional product information/description

Annex 1.1 – Sample Monograph for Pork Meat and Products without Additives

Annex 1.1 Guidelines for Completing Monograph for Pork Meat and Products without Additives

Box No. 1: Importer Number

Box No. 2: Processing Establishment Data

a. Name b. Physical Address

Telephone Fax

Box No. 3: Product Name Description

Box No. 4: Brand

Box No. 5: Net Weight/Unit Weight (based on product)

Box No. 6: Primary Container/Packaging

Box No. 7: Secondary Container/Packaging

Box No. 8: Label Type and Location

Box No. 9: Label Material

Box No. 10: Shelf Life and Handling Requirements

Storage Temperature

Shelf Life (days)

Handling Instructions after Opening Packaging/Container

Box No. 11: Signature and Print Name of Responsible Party (Establishment)

Annex 1.1

Annex 1.1

Annex 1.1

Annex 1.2 – Sample Monograph for Pork Meat and Products with Additives

Annex 1.2 Guidelines for Completing Monograph for Pork Meat and Products with Additives

Box No. 1: Importer Number

Box No. 2: Processing Establishment Data

a. Name b. Physical Address

Telephone Fax

Box No. 3: Establishment Number

Box No. 4: Product Name/Description

Box No. 5: Brand

Box No. 6: Net Weight/Unit Weight (based on product)

Box No. 7: Primary Container/Packaging

Box No. 8: Container/Packaging Material

Box No. 9: Secondary Container/Packaging (usually box type)

Box No. 10: Label Type and Location

Box No. 11: Label Material

Box No. 12: Ingredient Composition by Percent

Ingredient 1 - Percent

Ingredient 2 - Percent

“ “ “ “

Box No. 13: Shelf Life and Handling Requirements

Storage Temperature

Shelf Life (days)

Handling Instructions after Opening Packaging/Container

Box No. 14: Signature and Print Name of Responsible Party (Establishment)

Annex 1.2

Annex 1.2

Annex 1.2

Annex 2 – Sample 9060-5 Form

DRAFT

Annex 3 – Letterhead Certificate For Pork and Pork Products

United States Food Safety Washington, D.C.

Department of and Inspection 20250

Agriculture Services

FSIS Letterhead Certificate for the Export of Fresh or Frozen Pork and Pork Products

from the United States to Argentina

Certificado Sanitario del FSIS para la Exportación de Carne de Cerdo Fresca o Congelada,

y Productos Porcinos, de los Estados Unidos a la Argentina

Date Issued: _____________________ Certificate Number: ___________________ Fecha de Emisión__________________ Número de Certificado: __________________

1. The United States is free of foot-and-mouth disease without vaccination, classical swine fever,

swine vesicular disease, and African swine fever, or the certified pork or pork product has been

sufficiently treated to inactivate the virus. / Los Estados Unidos se encuentra libre de fiebre

aftosa sin vacunación, peste porcina clásica, enfermedad vesicular porcina y peste porcina

africana, o la carne o el producto porcino certificado fue tratado lo suficiente para inactivar el

virus.

2. The pork and pork products were derived from swine that originated in areas which are not under

Federal quarantine or restricted conditions or slaughtered due to a disease control or eradication

program for a disease transmissible through the product that may affect the species. / Las carnes

y los productos porcinos fueron derivados de cerdos provenientes de áreas que no se encuentran

en cuarentena federal, ni en condiciones restringidas, ni fueron faenados a causa de un programa

de control o erradicación de enfermedades transmisibles a través del producto, que puedan

afectar la especie.

3. The swine from which the pork and pork products were derived were slaughtered and processed

in the United States or were legally imported from a country meeting the conditions in

Attestation 1. / Los cerdos de los que se derivaron las carnes y los productos porcinos fueron

faenados y procesados en los Estados Unidos o se importaron legalmente de un país que cumple

con las condiciones expresadas en la Declaración 1.

4. The pork and pork products bear the USDA Mark of Inspection. USDA’s Mark of Inspection: /

Las carnes y productos porcinos contienen la Marca de Inspección del USDA. La Marca de

Inspección del USDA:

i. identifies the producing establishment in the Mark of Inspection; / identifica el

establecimiento productor en la Marca de Inspección;

ii. provides assurance that the products are derived from swine that passed FSIS’s ante-

mortem inspection and did not present with signs of systemic disease or infection; /

asegura que los productos provienen de cerdos que pasaron la inspección ante-mortem

del FSIS y que no presentaron signos de enfermedades sistémicas ni de infección;

iii. provides assurance that the swine carcasses and parts passed FSIS post-mortem

inspection with no signs of infectious or systemic disease; / asegura que las canales de

cerdos y sus partes pasaron la inspección post-mortem del FSIS sin presentar signos de

enfermedades infecciosas ni sistémicas;

iv. were declared fit for human consumption by official FSIS inspection; and / se les

declaró aptos para consumo humano mediante inspección oficial del FSIS; y

v. are eligible for sale and transport within the United States, or for export. / son elegibles

para venta y transporte dentro de los Estados Unidos, o para exportación.

5. The pork and pork products export originates from slaughter, processing or storage

establishments under FSIS inspection, which requires that all inspected establishments: / Las

carnes y los productos porcinos para exportación provienen de establecimientos de faena,

procesamiento o almacenamiento bajo inspección del FSIS, lo cual exige que todos los

establecimientos inspeccionados:

i. comply with all applicable Federal statutes and regulations for sanitation; / cumplan

con todos los estatutos y las normativas sanitarias federales vigentes;

ii. implement a Hazard Analysis and Critical Control Points (HACCP) program; /

implementen un programa de Análisis de Riesgo y Puntos de Control Críticos

(HACCP, según su sigla en inglés);

iii. comply with all Federal labeling and packaging statues and regulations; and / cumplan

con todos los estatutos y las normativas federales vigentes sobre rotulado y embalaje; y

iv. are safe, wholesome, and properly labeled and packaged. / sean seguros, sanos y estén

correctamente rotulados y embalados.

6. The pork and pork products were subject to sampling in accordance with the U.S. National

Residue Program, which assures that the products do not contain harmful levels of veterinary

drugs, pesticides, or environmental contaminants. / Las carnes y los productos porcinos fueron

sometidos a un muestreo de acuerdo con el Programa Nacional de Residuos de los Estados

Unidos, el cual asegura que los productos no contienen niveles perjudiciales de drogas

veterinarias, pesticidas, ni contaminantes del medio ambiente.

7. The pork and pork products were derived from swine carcasses that: / Las carnes y productos

porcinos provienen de canales porcinas que:

a. Tested negative for Trichinella spp. by a digestion method assay as described in FSIS

Compliance Guideline for the Prevention and Control of Trichinella and Other

Parasitic Hazards in Pork and Products Containing Pork (Mar 2016) and approved

by CODEX Guidelines For The Control of Trichinella SPP. in Meat of Suidae CAC/GL

86-2015; or / Dieron resultados negativos para Trichinella spp. por ensayo de método de

digestión, según se describe en FSIS Compliance Guideline for the Prevention and

Control of Trichinella and Other Parasitic Hazards in Pork and Products

Containing Pork (marzo 2016) y se los aprobó según CODEX Guidelines For The

Control of Trichinella SPP. in Meat of Suidae CAC/GL 86-2015; o

b. The raw pork was subject to a freezing, cooking, or curing/drying process validated by

FSIS that guarantees the destruction of the parasite Trichinella spiralis, as described in

FSIS Compliance Guideline for the Prevention and Control of Trichinella and

Other Parasitic Hazards in Pork and Products Containing Pork (Mar 2016) and

approved by CODEX Guidelines For The Control of Trichinella SPP. in Meat of Suidae

CAC/GL 86-2015 ; or / A la carne cruda se la expuso a un proceso de congelamiento,

cocción, o curado/ deshidratación validado por el FSIS, que garantiza la destrucción del

parásito Trichinella spiralis, según se describe en FSIS Compliance Guideline for the

Prevention and Control of Trichinella and Other Parasitic Hazards in Pork and

Products Containing Pork (marzo 2016) y se lo aprobó según CODEX Guidelines For

The Control of Trichinella SPP. in Meat of Suidae CAC/GL 86-2015 ; o

c. Are sourced from swine and swine enterprises with certified participation in the National

Pork Boards Pork Quality Assurance (PQAPlus) program that addresses product

wholesomeness and biosecurity, as verified by the USDA, and are subject to surveillance

conducted in the United States, and have a minimal risk for infection from Trichinella

spp. / Provienen de cerdos y empresas porcinas con participación certificada en el

Programa de Aseguramiento de Calidad Porcina de la Cámara Nacional de Productores

Porcinos (PQAPlus, según sus siglas en inglés), el cual se enfoca en la salubridad y

bioseguridad del producto, según verifica el USDA, y se los somete a vigilancia

conducida en los Estados Unidos, y presentan riesgo mínimo de infección por Trichinella

spp.

(The FSIS certifying official will line through and initial the none applicable statements.) / El

funcionario oficial del FSIS que emite la certificación tachará e inicialará las declaraciones que no

correspondan.)

8. The pork and pork products were hygienically handled while under FSIS jurisdiction. / Las

carnes y los productos porcinos fueron manipulados de manera higiénica mientras

permanecieron en jurisdicción del FSIS.

Signature of Official Veterinarian: _____________________________________________

Firma del Veterinario Oficial:

Printed Name: ______________________________________________________________

Aclaración:

Title/Professional Degree: ____________________________________________________

Cargo/Título:

Annex 4 – FSIS Form 9060-7

Annex 5 – FSIS Form 2630-9 – Salted Natural Swine Casing Letterhead Certificate