United States Food Safety Washington, D.C. 

Department of and Inspection 20250 

Agriculture Service 

APR 1 8 2012 

Dear Importer: 

The United States Department of Agriculture's (USDA) Food Safety and Inspection Service 

(FSIS) is the public health regulatory agency responsible for ensuring that domestic and imported 

meat, poultry, and processed egg products are safe, wholesome, and correctly labeled and 

packaged. All shipments ofmeat, poultry, and egg products exported to the United States, which 

are certified by the foreign country's competent authority, must be presented for reinspection at 

an FSIS official import inspection establishment, or alternative inspection location authorized by 

FSIS. 

In order to enhance the Agency's ability to better protect public health, FSIS will launch a 

comprehensive data analytics system called the Public Health Information System (PHIS) as part 

ofits effort to collect, consolidate, and analyze data. PHIS, which will strengthen FSIS detection 

and response to ineligible imported shipments, will replace the Automated Import Information 

System (AilS). To facilitate the implementation ofthe PHIS, FSIS is proposing changes to the 

imported products inspection regulations, including amendments to the prescriptive foreign 

inspection certificate requirements, requiring specific product infonnation that will assist in 

designating reinspection assignments, and providing a prior notification timeframe for import 

inspection applications that parallels the U.S. Customs and Border Protection entry timeframe. 

Among the many services it provides, PHIS will automate and streamline the import inspection 

application and certification processes. Specifically, PHIS will electronically link with the 

Custom and Border Protection's (CBP) Automated Commercial Environment (ACE) to create a 

unified import processing system for entering data. This system will enable U.S. importers and 

customs brokers to enter FSIS import inspection application data directly into ACE through the 

Automated Broker Interface (ABI).as part ofthe CBP entry process, thereby eliminating the need 

to file a separate paper application with FSIS. However, when PHIS implements in May, the 

CBP ACE will only transmit the entry/entry summary data existing in ACE to PHIS. Agency 

specific data (PGA Message Set) will not be transmitted until later in 2012. In addition, PHIS 

will enable electronic interface with foreign governments' certifications systems, which will 

allow for government-to-government electronic certification, eliminating the need for a paper 

inspection certificate. The electronic receipt ofthis import information to PHIS will expedite 

data entry and shipment clearance by FSIS. 

Application and presentation for import reinspection 

When PHIS is implemented on May 29, 2012, U.S. import verification activities will continue to 

be perfo_rmed on imported meat, poultry, and processed egg products that have been inspected 

and certified by an equivalent foreign inspection system. Ultimately, eligibility ofthe foreign 

FSIS Form 2630-9 (6/86) EQUAL OPPORTUNITY IN EMPLOYMENT AND SERVICES 
2 

country, foreign establishment, and product will be determined by the system when the 

application for FSIS import inspection is filed by the U.S. Importer ofRecord or U.S. Customs 

Broker. The infom1ation will be verified by the FSIS import inspector when the shipment is 

presented at the official import inspection establishment, using the official inspection certificate 

issued by the foreign inspection system. 

Interim Procedure 

Though FSIS has defined the information required to complete the FSIS application for 

inspection, these have yet to be incorporated into the PGA Message Set ofthe ACE ABI 

Customs and Trade Automated Interface Requirements (CATAIR) (Appendix T) and 

implemented by CBP. Until such time that the PGA Message Set is implemented by CBP, FSIS 

will only receive a partial set of data electronically (see attachment 1). Importers or brokers 

currently using an automated system to generate the current FSIS Form 9540-1 (version 

05/07/2002) may continue using their current programming to prepare the application, though 

PSIS requests that the following agency specific data is added to the form in "Box 31 Remarks": 

1. the e-mail address ofthe customs broker or applicant and, 2. the estimated date of arrival. 

Importers or brokers will continue to submit a paper copy ofthe current import application (FSIS 

Form 9540-1 (version 05/07/2002)) to the PSIS import inspector at the designated official import 

inspection establishment identified on the application where the product will be presented for 

reinspection, no later than the time offiling with CBP. For applications that are incomplete or 

contain inaccurate information, the applicant will be requested to correct the application before 

import reinspection will proceed. 

In preparation for implementation ofthe PGA Message Set, FSIS has revised the Import 

Inspection Application (FSIS Form 9540-1 (draft)), which will be used for all meat, poultry and 

egg products shipments. This revised DRAFT FSIS Form 9540-1 is enclosed (Attachment 2) and 

highlights the source of each data element required on the form (e.g. entry summary data from 

ACE or the foreign inspection certificate). Importers or brokers can use this version to update 

their data entry screens for the ABI. 

Shipments from Canada 

When PHIS implements, Canadian exporters will no longer submit an advance copy ofthe FSIS 

Form 9540-1 to the official import inspection establishment, or in the case of egg products, the 

importer will no longer submit an advance copy ofFSIS Form 5200-8 (Import Request Egg 

Products- CFIA Application for Inspection). The FSIS Form 5200-8 will be replaced by FSIS 

Form 9540-1. When the importer or broker files their entry with CBP, this will provide FSIS 

with prior notification. All inspection assignments for meat, poultry, and egg products will be 

generated through PHIS. 
3 

It should be noted that once PHIS implements, all importers may continue to use the paper 

application option, FSIS Form 9540-1, Import Inspection Application, in lieu of electronic entry 

through ACE. Further, a paper FSIS Form 9540-1 will continue to be required for shipments of 

meat, poultry, and egg products imported into ports where the CBP ACE system is not available 

(e.g., American Samoa, Guam, Commonwealth ofNorthern Mariana Islands). 

Failures to Present 

When the PHIS is implemented, FSIS will be able to monitor the movement ofimported product 

more effectively and efficiently. In the event that the shipment fails to present for FSIS 

reinspection at an official import inspection establishment, FSIS will consider that shipment as 

ineligible for entry and a request for redelivery will be initiated through CBP. The importer may 

be subject to appropriate civil penalties associated with this enforcement action. If the shipment 

fails to return to the official import inspection establishment (e.g. the shipment is delivered to the 

end user in the U.S.), the imported product, or any product produced from the ineligible product 

may be subject to FSIS recall or seizure. 

Certification Requirements 

The competent authority of the foreign inspection service wi1l continue to be responsible for the 

certification ofshipments ofproduct to the United States, as outlined in 9 CFR 327.4 (a) and (b), 

381.197, and 590.915. Regardless ofwhether a paper or electronic certificate is used, each 

consignment of meat, poultry or egg products certified for export to the United States must be 

accompanied with an inspection certificate, prepared in English, and contain the following 

information: 

• 	 Name ofcountry, the date the certificate is issued, and if applicable, the foreign 


establishment number where the certificate was issued 


• 	 Name and foreign establishment number that produced the product 

• 	 Species used to produce the product and the source country, establishment number, if the 

source ofthe meat, poultry, or egg products originate from a country other than the 

exporting country 

• 	 Name and address of exporter or consignor 

• 	 Name and address ofimporter or consignee 

• 	 Number ofunits 

• 	 Net weight for each lot 

• 	 Shipping or identification mark on units 

• 	 The product's description, including the product's process category, product category, 

product group (see attachment 3) 

• 	 Production dates, when appropriate 

• 	 Seal number(s), when appropriate 
4 

• 	 Name (including signature) and title of person authorized to issue inspection certificates 

for products exported to the United States (paper certificates only). 

FSIS no longer prescribes the specific statements that are to appear on the foreign inspection 

certificates, though the competent authority must certify that any product described on the official 

certificate was produced in accordance with the regulatory requirements in 9 CFR 327.2 (meat), 

9 CFR 381.196197 (poultry) or 9 CFR 590.910 (egg products). Further, FSIS no longer requires 

the certificate to be printed in the language of the foreign country oforigin certificate, though 

foreign countries have the option to include this. 

Note that FSIS has previously allowed foreign countries to guarantee the replacement of the 

foreign inspection certificate, which would allow continuation ofFSIS reinspection pending the 

arrival of the certificate within 30 days of the guarantee. FSIS will discontinue this policy when 

the PillS is implemented. FSIS will refuse entry on any shipment that has not been properly 

certified. Replacement certificates will be accepted, either electronically (e.g. scanned copy 

transmitted by e-mail or replacement through eCertification) or paper, at which time FSIS will 

continue with the reinspection. 

Sampling at port ofentry 

When PHIS implements in May, FSIS import sampling will continue to be allocated by country, 

process category, product category, and species. Reinspection ofproduct is performance-based, 

intended to verify the effectiveness of the foreign inspection system. FSIS ensures that the 

official inspection certificates issued by the exporting country, whether in electronic or paper 

format, are authentic and accurate and randomly samples meat, poultry, and egg products prior to 

releasing the consignment into commerce of the United States. This random sampling focuses 

on public health risks and food safety, subjecting specific shipments to a more in-depth 

reinspection ofproduct, which may include product examination or laboratory testing for 

pathogens and chemical residues. 

Ifthe shipment fails reinspection, the non-compliant product is refused entry and the automated 

system intensifies the rate ofreinspection to ensure product compliance. FSIS has the discretion 

to increase the level ofsampling for a specific product, country and/or foreign establishment due 

to cause other than import reinspection failures. 

Implementation 

!he PHIS ~ill be operational in all U.S. official import inspection establishments handling 

Imported shipments ofmeat, poultry, and egg products, effective May 29, 2012. At this time, 

FSIS will replace the existing Import Manual ofProcedures, which provides guidance to the 

FSIS inspection personnel, with FSIS Directives. To facilitate the implementation ofPHIS's 

~mport applications, FSIS has developed draft compliance guidance that is intended to help U.S. 

Importers, custom brokers and official import inspection establishment plant management 
understand the regulatory requirements found in 9 CFR 327.5, 381.198, and 590.920. The 

compliance guide also explains how submitting data through the entry filed in ACE will prevent 

disruptions in the entry, clearance, and movement ofimported PSIS-regulated shipments. FSIS 

will post this draft compliance guide on its Significant Guidance Documents Web page 

(http://www.fsis.usda.gov/Significant Guidance/index.asp) prior to the implementation date. 

Ifyou have specific questions about PHIS implementation, please contact FSIS Office of 

International Affairs, Import Inspection Division at (202) 720-9904 or by e-mail at 

importi nspection@fsis.usda.gov. 

Sincerely, 

Dr. Ronald K. Jones 

Assistant Administrator 

Office of International Affairs 

Attachments 

5 
Attachment 1 

The following data elements will be transferred from ACE into PHIS: 

• Country ofOrigin 

• US Point ofEntry/CBP Port Code 

• US Port ofUnlading/CBP Port Code 

• Name and Address ofCustoms Broker or Applicant 

• Broker Reference Number 

• Name and Address ofConsignee 

• Name and Address ofImporter ofRecord 

• Customs Entry Numbers 

• Harmonized Tariff System (HTS) Code (ofproduct) 

• Bill ofLading number 
According to the Paperwork Reduction Act of 1995, an agency may not conduct or sponsor, and a person is not required to respond to, a collection of information unless it displays a valid OMB control

number. The valid OMB control number for this information collection is 0583-0153. The time required to complete this information collection is estimated to average 3 minutes per response,

including the time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and completing and reviewing the collection of information.

U.S. DEPARTMENT OF AGRICULTURE

FOOD SAFETY AND INSPECTION SERVICE

IMPORT INSPECTION APPLICATION

(Meat, Poultry & Egg Products)

1. COUNTRY OF ORIGIN

Certificate

2. INSPECTION CERTIFICATE NUMBER

Certificate

3. EXPORTING ESTABLISHMENT NUMBER

Certificate

4. U.S. POINT OF ENTRY/CBP PORT CODE

Broker/Applicant

5. U.S. PORT OF UNLADING/CBP PORT CODE

Broker/Applicant

6. IMPORT EST./EGG BREAKING EST. NO. 

Broker/Applicant

7. NAME & ADDRESS OF FSIS IMPORT EST./EGG BREAKING EST.

Broker/Applicant

8. NAME & ADDRESS OF CUSTOMS BROKER OR APPLICANT

Broker/Applicant

8a. REFERENCE NUMBER

Broker/Applicant

8b. BROKER/APPLICANT PHONE NUMBER

Broker/Applicant

8c. FACSIMILE NUMBER

Broker/Applicant

8d. E-MAIL ADDRESS

Broker/Applicant

9. NAME & ADDRESS OF CONSIGNEE:

Certificate or Broker/Applicant

10. IMPORTER OF RECORD NUMBER:

Broker/Applicant

11. NAME & ADDRESS OF IMPORTER OF RECORD:

Broker/Applicant

Blocks 13 through 33 repeat for each lot on the inspection certificate

12. LOT NO.

 1.

13. SHIPPING MARK

Certificate

14. CUSTOM ENTRY NUMBER(S)

Broker/Applicant

15. PRODUCTION DATE(S)

FROM: 

Certificate

TO:

Certificate

16. NET WEIGHT 

OF LOT (pounds)

Certificate

17. SHIPPING UNIT 

PACKAGE TYPE NAME

Certificate 

18. NUMBER 

 OF UNITS

Certificate

19. IMMEDIATE UNIT

PACKAGE TYPE NAME

Certificate or Broker/

Applicant

20. NUMBER PER 

 SHIPPING UNIT

Certificate or Broker/

Applicant

21. SEAL NUMBER(S) 

Certificate

22. PROCESSING EST. NO.

Certificate

23. SOURCE COUNTRY(S) (if different from block 1)

Certificate

24. SOURCE EST. NO.

Certificate

25. HTS CODE

Broker/Applicant

26. PROCESS CATEGORY 

Certificate

27. PRODUCT CATEGORY 

Certificate

28. PRODUCT GROUP

Certificate

29. SPECIES (Dominant)

Certificate

29a. ADDITIONAL SPECIES (if applicable)

Certificate

30. DESCRIPTION OF PRODUCT

Certificate

31. SUPPLEMENTAL PRODUCT CODE

Certificate or Broker/

Applicant

32. BILL OF LADING NUMBER(S)

Broker/Applicant

33. ESTIMATED DATE OF ARRIVAL

Broker/Applicant

12. LOT NO.

 2.

13. SHIPPING MARK 14. CUSTOM ENTRY NUMBER(S) 15. PRODUCTION DATE(S)

FROM: TO:

16. NET WEIGHT 

OF LOT (pounds)

17. SHIPPING UNIT 

PACKAGE TYPE NAME

 

18. NUMBER 

 OF UNITS

19. IMMEDIATE UNIT

PACKAGE TYPE NAME

20. NUMBER PER 

 SHIPPING UNIT

21. SEAL NUMBER(S) 

22. PROCESSING EST. NO. 23. SOURCE COUNTRY(S) (if different from block 1) 24. SOURCE EST. NO. 25. HTS CODE

26. PROCESS CATEGORY 27. PRODUCT CATEGORY 28. PRODUCT GROUP

29. SPECIES (Dominant) 29a. ADDITIONAL SPECIES (if applicable) 30. DESCRIPTION OF PRODUCT

31. SUPPLEMENTAL PRODUCT CODE 32. BILL OF LADING NUMBER(S) 33. ESTIMATED DATE OF ARRIVAL

IN CONSIDERATION of the U.S. Director of Customs and Border Protection granting me/us permission to transfer the packages of foreign food product described on this form 

which are offered for entry into the United States, I/we agree, under bond filed with said director of Customs and Border Protection and subject to penalties prescribed in laws 

enacted by Congress and regulations issued there under by the Secretary of Homeland Security, to hold the said food product intact at the location indicated above until it has been inspected and 

passed by a food inspector from the Food Safety and Inspection Service or has been otherwise disposed of under the supervision of a U.S. Customs and Border Protection Officer

or a FSIS inspector.

34. PRINTED NAME OF CUSTOMS BROKER OR APPLICANT

Broker/Applicant

35. SIGNATURE 36. DATE

Broker/Applicant/ACE

FSIS FORM 9540-1 (DRAFT) 
FSIS Form 9540-1 (continuation sheet)

12. LOT NO.

 3.

13. SHIPPING MARK 14. CUSTOM ENTRY NUMBER(S) 15. PRODUCTION DATE(S)

FROM: TO:

16. NET WEIGHT 

OF LOT (pounds)

17. SHIPPING UNIT 

PACKAGE TYPE NAME

 

18. NUMBER 

 OF UNITS

19. IMMEDIATE UNIT

PACKAGE TYPE NAME

20. NUMBER PER 

 SHIPPING UNIT

21. SEAL NUMBER(S) 

22. PROCESSING EST. NO. 23. SOURCE COUNTRY(S) (if different from block 1) 24. SOURCE EST. NO. 25. HTS CODE

26. PROCESS CATEGORY 27. PRODUCT CATEGORY 28. PRODUCT GROUP

29. SPECIES (Dominant) 29a. ADDITIONAL SPECIES (if applicable) 30. DESCRIPTION OF PRODUCT

31. SUPPLEMENTAL PRODUCT CODE 32. BILL OF LADING NUMBER(S) 33. ESTIMATED DATE OF ARRIVAL

12. LOT NO.

 4.

13. SHIPPING MARK 14. CUSTOM ENTRY NUMBER(S) 15. PRODUCTION DATE(S)

FROM: TO:

16. NET WEIGHT 

OF LOT (pounds)

17. SHIPPING UNIT 

PACKAGE TYPE NAME

 

18. NUMBER 

 OF UNITS

19. IMMEDIATE UNIT

PACKAGE TYPE NAME

20. NUMBER PER 

 SHIPPING UNIT

21. SEAL NUMBER(S) 

22. PROCESSING EST. NO. 23. SOURCE COUNTRY(S) (if different from block 1) 24. SOURCE EST. NO. 25. HTS CODE

26. PROCESS CATEGORY 27. PRODUCT CATEGORY 28. PRODUCT GROUP

29. SPECIES (Dominant) 29a. ADDITIONAL SPECIES (if applicable) 30. DESCRIPTION OF PRODUCT

31. SUPPLEMENTAL PRODUCT CODE 32. BILL OF LADING NUMBER(S) 33. ESTIMATED DATE OF ARRIVAL

12. LOT NO.

 5.

13. SHIPPING MARK 14. CUSTOM ENTRY NUMBER(S) 15. PRODUCTION DATE(S)

FROM: TO:

16. NET WEIGHT 

OF LOT (pounds)

17. SHIPPING UNIT 

PACKAGE TYPE NAME

 

18. NUMBER 

 OF UNITS

19. IMMEDIATE UNIT

PACKAGE TYPE NAME

20. NUMBER PER 

 SHIPPING UNIT

21. SEAL NUMBER(S) 

22. PROCESSING EST. NO. 23. SOURCE COUNTRY(S) (if different from block 1) 24. SOURCE EST. NO. 25. HTS CODE

26. PROCESS CATEGORY 27. PRODUCT CATEGORY 28. PRODUCT GROUP

29. SPECIES (Dominant) 29a. ADDITIONAL SPECIES (if applicable) 30. DESCRIPTION OF PRODUCT

31. SUPPLEMENTAL PRODUCT CODE 32. BILL OF LADING NUMBER(S) 33. ESTIMATED DATE OF ARRIVAL

12. LOT NO.

 6.

13. SHIPPING MARK 14. CUSTOM ENTRY NUMBER(S) 15. PRODUCTION DATE(S)

FROM: TO:

16. NET WEIGHT 

OF LOT (pounds)

17. SHIPPING UNIT 

PACKAGE TYPE NAME

 

18. NUMBER 

 OF UNITS

19. IMMEDIATE UNIT

PACKAGE TYPE NAME

20. NUMBER PER 

 SHIPPING UNIT

21. SEAL NUMBER(S) 

22. PROCESSING EST. NO. 23. SOURCE COUNTRY(S) (if different from block 1) 24. SOURCE EST. NO. 25. HTS CODE

26. PROCESS CATEGORY 27. PRODUCT CATEGORY 28. PRODUCT GROUP

29. SPECIES (Dominant) 29a. ADDITIONAL SPECIES (if applicable) 30. DESCRIPTION OF PRODUCT

31. SUPPLEMENTAL PRODUCT CODE 32. BILL OF LADING NUMBER(S) 33. ESTIMATED DATE OF ARRIVAL
FSIS Product Categorization

FSIS has developed Product Categories and Product Groups to coincide with the HACCP 

Process Categories in 9 CFR 417.2(b). The guidance can be used to assist with accurate 

identification of the meat, poultry, and egg products certified for export to the United States. 

Process Category: 

There are nine (9) process categories identified in 9CFR 417.2(b). Of the nine (9) listed, 

Slaughter is considered an internal process that occurs in establishments where the animals or 

birds are slaughtered. This category is not used for imported products. An additional process 

category that is not contained in 9CFR 417.2(b) is Egg Products. 

Note that FSIS has recently renamed two process categories: Raw Product – Ground and Raw 

Product – Not Ground are now referred to as Raw Product – Non-Intact and Raw Product –

Intact, respectively. However, use of either terminology will be acceptable to FSIS. 

Note that official foreign inspection certificates should reflect the process category name, rather 

than the obsolete coding previously used by FSIS (e.g. 03B, 03C, etc.). These codes have 

been included in the table as some countries previously certified the process categories on the 

inspection certificates with this coding. 

Raw Product – Non-Intact: This process category applies to establishments that further process 

by using processing steps such as grinding, comminuting, injecting product with solutions, or 

mechanical tenderization by needling, cubing, pounding devices or other means of creating nonintact product. Examples of finished products in this category include raw products 

reconstructed into formed entrees, mechanically separated species and advanced meat 

recovery product. If the establishment produces bench trim or pieces of meat produced from 

non-intact meat, then the bench trim or pieces are also considered non-intact. 

Raw Product – Intact: FSIS considers raw products to be intact unless they have undergone 

any of the processes associated with the Raw Product – Non-Intact process category. 

Thermally Processed – Commercially Sterile: This process category applies to establishments 

that use a thermal processing step. Thermally processed, commercially sterile finished products 

are products in cans or flexible containers such as pouches, or semi-rigid, as in lunch bowls. 

Thermally processed, commercially sterile products are addressed in Subpart G, 318.300 – 311 

for meat food products, and Subpart X, 381.300 to 311, for poultry products. 

Not Heat Treated – Shelf Stable: This process category applies to establishments that further 

process by curing, drying, or fermenting processing step as the sole means by which product 

achieves food safety. Establishments in this process category may apply a low-level heat 

treatment as long as the heat treatment is not used as means to achieve food safety. The 

finished products produced under this Process Categories are shelf stable. FSIS does not 

require shelf stable products to be frozen or refrigerated for food safety purposes. 

Heat Treated – Shelf Stable: This process category applies to establishments that further 

process by using a heat treatment processing step to achieve food safety in combination with 

curing, drying, or fermenting processing step to achieve food safety. The finished products 

produced under this process category are shelf stable. FSIS does not require shelf stable 

products to be frozen or refrigerated for food safety purposes. If the establishment produces 

using the processing steps applicable under this process category and the product is not shelf 

April 17, 2012 Page 1 
FSIS Product Categorization

stable, then establishment is producing product under the process category Fully Cooked – Not 

Shelf Stable. 

Fully Cooked – Not Shelf Stable: This process category applies to establishments that further 

process products by using primarily a full lethality heat process step (e.g. cooking) to achieve 

food safety. The finished products that establishments produce under this process category are 

not shelf stable. FSIS requires the products to be frozen or refrigerated for food safety 

purposes. These products also meet the definition of Ready to Eat (RTE) as defined in 9 CFR 

430.1. 

Heat Treated but Not Fully Cooked – Not Shelf Stable: This process category applies to an 

establishment that further processes products that are (1) not ready-to-eat products (NRTE) or 

(2) raw otherwise processed products that are refrigerated or frozen throughout the product’s

shelf life. Meat and poultry products are produced using a heat process that meets one of the 

following criteria: 

a. The heat processing step is not adequate to achieve food safety. Products may be 

partially cooked or heated to set batter on a raw product. 

b. The heat processing step applied to meat or poultry component was adequate to 

achieve food safety, however product is further processed, assembled, or packaged so 

that cooked meat or poultry products contacts non-ready to-eat product ingredients. In 

this case, the final product is in a form that is not edible without additional preparing to 

achieve food safety. An example of this product is pot pie product that contains cooked 

chicken and raw dough. 

Products with Secondary Inhibitors – Not Shelf Stable: This process category applies to 

establishments that further process by using a curing processing step or a processing step 

using other ingredients that inhibit bacterial growth. These products are generally refrigerated or 

frozen throughout the product’s shelf life. Depending on the process and ingredients, these

products may or may not meet the definition of RTE as defined in 9 CFR 430.1. 

Eggs/Egg Products: This process category applies to shell eggs and egg products. 

Product Category (with Applicable Species) 

The Product Categories are shown in the FSIS Product Categorization table with the 

appropriate species indicated for each. 

The Species designations FSIS is using for PHIS are: for Meat: Beef, Veal, Pork, Lamb, Mutton, 

and Goat, including for Equine: Horse, and Equine other than horse; for Poultry: Chicken, 

Turkey, Duck, Goose, Guinea, and Squab, including for Ratites: Emu, Ostrich, and Rhea; for 

Eggs: Chicken, Turkey, Duck, Goose and Guinea; and for Egg Products: Chicken, Turkey, 

Duck, Goose, and Guinea. For each product, the certification must indicate which species is 

predominant in the product to assure the appropriate regulations are applied to the product 

when applicable. 

Product Group. The product group defines the product down to a level that FSIS can program 

appropriate types of inspections (TOI) for examinations and laboratory sampling. Regulatory 

references are added where applicable for clarification. While these appear to be selfApril 17, 2012 Page 2 
FSIS Product Categorization 

explanatory, for Raw Product – Intact, Cuts are cuts of meat (e.g., steaks, chops, etc.) that are 

below the Primal and Subprimal level. 

The following table displays the process categories and the types of finished products that can 

be present in a process category. 

Finished Product Types by Process Category 

Process Categories Finished Products 

Raw 

Product 

NRTE 

Product 

RTE 

Products 

Thermally 

Processed 

Product 

Slaughter ●

Raw –Non Intact (Raw Ground) ●

Raw – Intact (Raw Not Ground) ●

Thermally Processed –

Commercially Sterile 

●

Not Heat-Treated - Shelf Stable ● ●

Heat Treated – Shelf Stable ● ●

Fully Cooked – Not Shelf Stable ●

Heat Treated but Not Fully Cooked 

– Not Shelf Stable 

●

Product with Secondary Inhibitors –

Not Shelf Stable 

● ●

Eggs/Egg Products Not Applicable 

Ready to Eat applies to any product intended for human consumption without further 

preparation steps. Note: Products that appear fully cooked or are customarily consumed 

without further preparation, but the label does not include cooking instructions, are by default 

considered RTE. 

RTE fully cooked means that the products have been sufficiently cooked so that they are safe to 

eat as they are, with no further preparation required by the consumer. Note: Many of these 

products are customarily eaten hot, and heating instructions may be included on the label. This 

does not affect the classification of these products as RTE. 

Some frozen RTE products require reheating for palatability. These frozen products are still safe 

to eat without this further preparation by the consumer and are therefore still considered RTE. 

Some examples include: fully cooked hams, cooked beef, roast beef, pastrami, corned beef, hot 

dogs, meat loaves, meat and poultry salads, sliced luncheon meats, baked chicken, frozen 

entrees, and poultry rolls. These finished products must labeled in a manner that identifies 

them as RTE by the consumer. 

Fresh or frozen entrees with fully cooked meat or poultry portions combined with fully cooked 

sauces, vegetables, pasta, or other ingredients are RTE products. These products are 

designed to be re-heated by the consumer, and may include instructions for re-heating. 

Not Ready to Eat applies to products with cooking instructions or labeled with statements on 

the principal display panel such as “Cook Thoroughly, Cook and Serve, Not Ready to Eat, or 

April 17, 2012 Page 3 
FSIS Product Categorization

For Safety and Quality- follow these cooking instructions.” These products are considered

NRTE. 

Some NRTE finished products are heat treated but are not fully cooked. These NRTE products 

are required to have sufficient labeling information to inform the consumer that the product must 

be cooked for safety. This information may be contained within the product name on the 

principal display panel, as well as bear cooking instructions that refer to cooking the product for 

safety rather than heating the product for best quality. The product often times may bear a safe 

handling instruction. 

Some NRTE finished products are prepared with both meat/poultry components that have 

received a lethality treatment in combination with non-meat/poultry components that need to 

receive a lethality treatment. These multi-component products, e.g., meals, dinners, and 

entrees, have labeling features which are conspicuous so that intended users are fully aware 

that the product must be cooked for safety. The principle display panel on the label defines 

these products, e.g., “Cook and Serve, “Must be thoroughly cooked,” “Cook before eating”, and

the product must include cooking instructions. 

April 17, 2012 Page 4 
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