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 VETERINARY CERTIFICATE FOR IMPORT OF PORK AND PORK PRODUCTS INTO 
INDIA 
(APPLICABLE FOR ALL CATEGORIES OF  PROCESSED AND UN-PROCESSED 
PORK AND PORK PRODUCTS) 
 
Certificate No. ---------------- -----              Date of issue........................................ 
 
Name of exporting country:  _____________________________________ 
Name and address of the veterinary authority: ________________________ Email:..................................................................................................  
                          I.  Identification of the meat 
 
Type of portions of meat and meat  
products.___________________________________________________ 
Number and type of package: 
_____________________________________________________________ 
Net weight: __________________________________________________________________ 
                              II. Origin of the meat  
Address (es) and number(s) of veterinary approval of the abattoir(s) or farms: _________ ____________________________________________________________________ 
 
 
                                 III. Destination of the meat 
 
The meat/meat product is being sent from -------------------------------------
___________________________________ (place of dispatch) to  _____________ (country and 
place of destination).  Nature and identification of means of transport: ______________________________ 
Container No.---------------------------------------------------------------------------- 
 
(Specify the number of wagon, truc k, flight number, name of the ship) 
 
Name and address of exporter: _________________________________________ 
Name and address of the consignee:   ___________________________ 
 
IV.  Attestation of wholesomeness 
 
The undersigned Official Veterinarian certifies that: 
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 1.  The meat comes from abattoir(s)/proces sing  plant(s) accredited/ approved for 
export by the  competent authority of the exporting country;  
2.   The animal(s) from which the product has been sourced was/were born and 
reared in the country of export, 
or 
     The pork meat products ha ve been produced in the exporting 
country…………(name of the exporting coun try) with the raw materials legally 
imported from the country.................. (Name of the country) that satisfies the Indian 
requirements detailed in th e sanitary information. 
 
3. The pork  or pork product(s) come(s ) from animal(s) slaughtered in abattoirs 
/processing plant(s) where no meat other than pork  has been processed during 
production of fresh meat or added to the meat products at any stage during 
production. 
 
4. The consignment(s) destined to India do not contain beef and beef products in any 
form. 
 
5.  The exporting country has system in place to demonstrate that the  residues of 
pesticides, drugs, mycotoxins and chemical s in the meat and meat products comply 
with the Indian Food Safety and Standard Regulation or Codex Alimentarius. 
 
6. The consignment contains fresh/frozen/ chilled meat and satisfies the following 
sanitary  requirements:  
 (a)  The country is free from Foot and Mouth Disease (Type C, SAT 1, 2, and 3); 
  (b) The country is also free from FMD (O,A, and Asia 1). 
or 
 
     The country is free from FMD of type C, SAT 1,2,3 but not free from O, A, Asia 1 
and has established FMD free zones with vaccination and without vaccination in 
accordance with OIE guidelines. The entire consignment of meat and meat products 
has been sourced from the said FMD free zones and has been processed in accordance 
with the OIE Terrestrial Animal Health Code,  
or 
 
              The pork and pork produc t(s) have been sourced from the FMD free compartment 
(name of the compartment) established in accordance with principles of compartmentalization for FMD of OIE. Th e meat and meat products have been 
sourced from that compartment and have been processed in accordance with OIE 
guidelines. 
 
               (c) The country is free from African Swine Fever (ASF); 
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 or 
 
    The country is not free from African swine fever and the country has surveillance 
programme in place and established a zone in accordance with the OIE Terrestrial 
Animal Health Code. The fresh meat satisfies the following conditions: 
 (i)   The source animals have been kept in an ASF free zone since birth or for 
at least the past 40 days, or which ha ve been imported in accordance with OIE 
guidelines; 
 (ii)   The source animals have been slaughtered in an approved abattoir , have 
been subjected to ante- and post-mortem inspections in accordance with OIE, 
and have been found free of any signs suggestive of ASF. 
(d) The fresh pork and pork products ha ve been produced in accordance with 
the Codex Code of Hygienic Prac tice for Meat (CAC/RCP 58-2005); 
and 
either: 
 comes from domestic pigs originating from a compartment  with a 
negligible risk for Trichinella infection  in accordance with OIE; 
o or 
 comes from domestic pigs that test ed negative by an approved method 
for the detection of Trichinella  larvae;  
o or 
 was processed to ensure the inactivation of Trichinella  larvae in 
accordance with the recommendations of the Codex. 
(e) The country is free from Aujeskey’s  disease and the source animals were 
kept in the country since birth . 
or, 
   The country is not free from Aujesk ey’s disease and the country has 
established zone in accordance with OIE and the fresh pork and pork products have been sourced from the said established zone and do not contain head, 
thoracic and abdominal viscera. 
 
          (f)  The pork and pork product(s) come(s ) from animals which was/were also 
kept in an establishment for at least three months where,  Enterovirus 
encephalomyelitis, Transmissible gastro-enteritis, Tuberculosis, Porcine 
Brucellosis and Anthrax have not been reported.  
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 7.    In case the consignment contains pork products (other than fresh/chilled 
or frozen), the Official veter inarian has to certify the condition no. 1 to 6 as well 
as the following condition : 
 
    The pork product(s) has/have be en produced by adopting one of the 
following three procedures :  
1. Canning 
Meat is subjected to heat treatment in a hermetically sealed container to reach 
an internal core temperature of at least 70°C for a minimum of 30 minutes or 
to any equivalent treatment which has been demonstrated to inactivate the 
pathogens mentioned in the above sanitary conditions. 
2. Thorough cooking 
       Meat, previously deboned and defatted, and subjected to heating so that 
an internal temperature of 70°C or greater was maintained for a minimum of 
30 minutes. 
After cooking, it has been packed and handled in such a way to avoid exposure 
to any pathogens. 
3. Drying after salting 
After the completion of rigor mortis , the meat was deboned, salted with cooking 
salt (NaCl) and completely dried. It will  not deteriorate at ambient temperature. 
(‘Drying’ is defined in terms of the ratio between water and protein which must 
not be greater than 2.25:1.) 
(g) The meat should be packed asepti cally, adopting proper hygiene and 
sanitary measures. 
 
(h)  Fresh packing material is used and satisfies the necessary sanitary-hygienic 
requirements.             
 
Official stamp:  
Signature _______________________ 
Issued at ____________ on ________ 
Name and address of Veterinarian 
_________________________________ 
Email: 
  Contact: 5 
  
 
Post Import Requirements:  
 
1. On arrival, the consignment and the documents will be examined by the 
Regional/Quarantine Officer. 
 
2. The samples may be drawn for testing of diseases as mentioned in the health certificate. The cost of testing shall be borne by the importer. 
 
3. In case of positive findings, appropriate action shall be taken by the 
Department of Animal Husbandry, Dairying and Fisheries, Government of India at the 
cost of importing agency.