Data Samples and Guidelines for Using the Partner

Government Agency (PGA) Message Set for Electronic

Completion of the U.S. Department of Agriculture (USDA),

Food Safety Inspection Service (FSIS) Application for Import 

Inspection (FSIS Form 9540-1) 

Version 3, 

February 2018 
 

 

 

 

 

 

 

 

 

 

 

Summary of Changes 

• This revision provides new codes in the PG10 record to accommodate the electronic 

submission of data required for Siluriformes fish and fish products. 

• This revision also clarifies data input instructions in the PG19, PG25 and PG30 

records. 

Document Summary 

This document is intended as a supplemental guide to the United States Department of 

Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) data requirements when an 

Automated Broker Interface (ABI) filer (broker or self-filing importer) is using the Automated 

Commercial Environment (ACE) System of Customs and Border Protection (CBP) to provide 

PGA Message Set data. Specifically this guidance covers the data to be provided when a filer is 

submitting an Entry Summary certified for Cargo Release for products regulated by FSIS. 

The CBP Customs and Trade Automated Interface Requirements (CATAIR) chapters and 

appendices can be found on CBP.gov at: 

http://www.cbp.gov/document/guidance/pga-message-set 

The PGA Message Set and its related Appendix PGA can be found on CBP.gov at: 

http://search.usa.gov/search?query=pga+message+set&affiliate=cbpgov 

Other related appendices that could be used when submitting an entry can be found at: 

http://search.usa.gov/search?utf8=%E2%9C%93&affiliate=cbpgov&query=appendix+b 

It should be noted that the PGA Message Set does not stand alone and must be submitted with an 

entry filing (i.e. ACE Entry Summary certified for cargo release (AE)). The Entry Summary 

contains certain data elements that are common to both FSIS and CBP requirements. The PGA 

Message Set data requirements for FSIS will not duplicate those common data elements, but rather 

provide the additional data needed to complete the FSIS application for import inspection (FSIS 

Form 9540-1) electronically. 

This guidance provides data samples of frequently imported products. The samples include a grid 

and accompanying text. The grid represents the 80- character limit, per record, allowed by ABI. 

The PGA Message Set defines the character length, class and position required by ABI for 

transmission to CBP and the grid shows how the data would be represented in ABI. 

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FSIS Overview 

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. Through the 2008 and 2014 Farm Bills, FSIS now inspects Siluriformes, including 

catfish, under the Federal Meat Inspection Act. FSIS ensures that meat, poultry, egg products, 

and Siluriformes imported to the United States originate from eligible countries and are produced 

under standards equivalent to U.S. inspection standards. 

In order to enhance the Agency's ability to protect public health, FSIS has launched the Public 

Health Information System (PHIS) as part of its effort to collect, consolidate, and analyze data. 

The PHIS interface with ACE enables seamless transfer of data required for the application for 

FSIS import inspection in advance of the shipment arrival. The inclusion of the data in the PGA 

Message Set eliminates the need to submit a paper copy of FSIS Form 9540-1 eliminates the 

manual data entry by FSIS inspection personnel and thereby, expedites the clearance of FSIS 

regulated shipments. 

All shipments of meat, poultry, egg products, and Siluriformes (including catfish) imported to 

the United States must be presented to FSIS at an official import inspection establishment for 

reinspection prior to release into commerce in the United States. Eligibility of the foreign 

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

of Record or U.S. Customs Broker files the mandatory application for FSIS import inspection. 

FSIS ensures that the exporting country’s inspection certificates are authentic and accurate, and 

when assigned by the PHIS, FSIS performs a more in-depth reinspection of product, including 

product examination and laboratory testing for pathogens and chemical residues. FSIS sampling 

is allocated by country, process category, product category, product group, and species and the 

inspection results are entered into the PHIS. If the shipment fails reinspection, the noncompliant product is refused entry and the rate of inspection is intensified to ensure product 

compliance of subsequent shipments. 

FSIS PGA Message Set – FSIS Electronic Application (FSIS Form 9540-1) Data 

Requirements 

Below is the set of data elements FSIS requires from the trade, depending on the commodity and 

depending on whether electronic certification (government-to-government eCert) is applicable. 

Required PG Records for eCert Country (Currently Australia, New Zealand, and the 

Netherlands) 

PG Record Description 

OI Commercial Description 

PG01 Government Agency Code, 

PGA Line Number, Supplemental Product Codes (if applicable) 

PG02 Always P for Product 

PG06 Process Country, Source Country (if applicable) 

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PG13 Official Inspection Certificate Country of Issuance 

PG14 Official Inspection Certificate Number 

PG19 Processing Establishment Number, Exporting Establishment Number, Source 

Establishment Number (if applicable) 

PG21 Importer/Broker/Consignee Individual First and Last Name, Telephone 

number of the individual, Email address and/or fax number for the individual 

PG22 Document Identifier, Entity Role Code, Declaration Certification, Date of 

Signature 

PG30 Official Import Inspection Establishment and Estimated Date of Arrival 

Required PG Records for non-eCert Country 

PG Record Description 

OI Commercial Description 

PG01 Government Agency Code, 

PGA Line Number, Supplemental Product Codes (if applicable) 

PG02 Always P for Product 

PG06 Process Country, Source Country (if applicable) 

PG10 Species, Process Category, Product Category and Product Group (codes in 

Appendix PGA) 

PG13 Official Inspection Certificate Country of Issuance 

PG14 Official Inspection Certificate Number 

PG19 Processing Establishment Number, Exporting Establishment Number, Source 

Establishment Number (if applicable) 

PG21 Importer/Broker/Consignee Individual First and Last Name, Telephone 

number of the individual, Email address and/or fax number for the individual 

PG22 Document Identifier, Entity Role Code, Declaration Certification, Date of 

Signature 

PG25 Lot Number, Lot Production Dates (if applicable) 

PG26 Shipping and Immediate Container (if applicable) Package Types, Count, 

Shipping Mark 

PG29 Net Weight of Lot 

PG30 Official Import Inspection Establishment and Estimated Date of Arrival 

Foreign Inspection Certificate 

FSIS requires that all imported shipments of meat, poultry, egg products and Siluriformes 

(including catfish) be properly certified by the exporting foreign country. Some of the data 

elements needed to complete the ABI entry is supplied from the foreign inspection certificate, 

which accompanies each shipment. 

It is important to note that currently, FSIS receives official certification electronically from 

Australia, New Zealand and the Netherlands. For filers making entries from these three 

countries, the filer only needs to identify the inspection certificate number in PG14. 

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The PGA Message Set requirement for records identifying specific lot information will 

automatically populate from the data received from the foreign country’s electronic 

certification into PHIS. 

Point(s) of Contact 

If you have questions about the content of these data samples, please contact: 

Mary Stanley 

USDA, FSIS 

Office of International Coordination (OIC) 

mary.stanley@fsis.usda.gov 

202-708-9543 Phone 

Robert Berczik 

USDA, FSIS 

Office of Policy and Program Development (OPPD) 

robert.berczik@fsis.usda.gov 

202-690-4163 Phone 

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CATAIR: The following are FSIS input and descriptions in the CATAIR format followed by the 

applicable FSIS codes from Appendix PGA and other related appendices. Data elements marked 

M in the Status block are mandatory. Data elements marked O in the Status block are optional. 

Data elements marked N/A in the Status block are not applicable for FSIS form 9540-1 in the 

message set. 

Record Identifier OI (Input) 

Since only one OI record is allowed per HTS code, a generalized commercial description is acceptable 

for FSIS purposes. 

Record Identifier OI (Input) 

Data Element Length/ 

Class 

Position Status Description Note 

Control Identifier 2A 1-2 M Must always equal OI. 

Filler 8AN 3-10 M Space fill. 

Commercial 

Description 

70X 11-80 M A generalized commercial description is 

acceptable for FSIS purposes (e.g. Beef 

Cuts, Pork Loins, Lamb Shanks, etc.) 

Record Identifier PG01 (Input) 

FSIS Government Agency Code is FSI. FSIS can accept Globally Unique Product Identification Codes, 

Intended Use Codes in positions below, but they are not required. FSIS is not utilizing the Document 

Imaging System (DIS) for the purposes of supporting images relating to the electronic submission of FSIS 

form 9540-1. 

Record Identifier PG01 (Input) 

Data Element Length/ 

Class 

Position Status Description Note 

Control Identifier 2A 1-2 M Must always equal PG. 

Record Type 2N 3-4 M Must always be 01. 

PGA Line Number 3N 5-7 M Number required by PGAs beginning with 

001 within a CBP line and sequentially 

incremented on subsequent PG01 records, if 

applicable. 

Government 

Agency Code 

3AN 8-10 M FSIS code is “FSI” 

Government 

Agency Program 

Code 

3X 11-13 M Refer to Appendix PGA. FSIS code is 

“FSI” 

1/ 

Government 

Agency Processing 

Code 

3AN 14-16 N/A 

Electronic Image 

Submitted 

1A 17 N/A 

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I I 

Record Identifier PG01 (Input) 

Data Element Length/ 

Class 

Position Status Description Note 

Confidential 

Information 

Indicator 

1A 18 N/A 

Globally Unique 

Product 

Identification Code 

Qualifier 

4AN 19-22 O Code indicating the type of globally unique 

number used to identify the commercial 

product or commodity. Valid codes are 

listed in Appendix PGA of this publication. 

2/ 

Globally Unique 

Product 

Identification Code 

19X 23-41 O FSIS can accept GTIN or UPC codes, but 

they are not required. 

Intended Use Code 16X 42-57 O FSIS can accept Intended Use Codes, but 

they are not required. Refer to Appendix R 

Intended Use Codes for ACE for valid 

codes. 

Intended Use 

Description 

22X 58-79 N/A 

Disclaimer 1A 80 N/A FSIS has no specific business rules 

regarding Disclaims. Any disclaim codes 

available through ACE can be utilized. 

1/ Appendix PGA, PG01 – Agency Program Codes 

FSIS Programs 

Code Definition 

FSI Applicable to all USDA/FSIS programs 

2/ Appendix PGA, PG01 – Globally Unique Product Identification Code Qualifiers 

Code Name Definition 

SRV GS1 Global Trade Item 

Number 

A globally unique 14-digit number assigned to a product according 

to the numbering structure of the GS1 system. 

AI UPC (Universal product 

code) 

A globally unique number assigned to consumer units of a product 

for use at point-of-sale registers according to the numbering 

structure of the GS1 system. 

Record Identifier PG02 (Input) 

At this time, FSIS will only expect a ‘P’ in position 5 of this record. 

Record Identifier PG02 (Input) 

Data Element Length/ 

Class 

Position Status Description Note 

Control Identifier 2A 1-2 M Must always equal PG. 

Record Type 2N 3-4 M Must always be 02. 

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Record Identifier PG02 (Input) 

Data Element Length/ 

Class 

Position Status Description Note 

Item Type 1A 5 M Always “P” for FSIS. 

Product Code 

Qualifier 

4AN 6-9 N/A 

Product Code 

Number 

19X 10-28 N/A 

Product Code 

Qualifier 

4AN 29-32 N/A 

Product Code 

Number 

19X 33-51 N/A 

Product Code 

Qualifier 

4AN 52-55 N/A 

Product Code 

Number 

19X 56-74 N/A 

Filler 6X 75-80 N/A 

Record Identifier PG06 (Input) 

FSIS requires the country of production, meaning the country that has certified the product for export to 

the U.S. on the foreign inspection certificate. Use code 39 from Appendix PGA in positions 5-7. If 

needed, repeat this record to identify the country of source (code 30 from Appendix PGA) in positions 5-

7. The source country (when needed) is identified on the foreign inspection certificate. The ISO country 

code is then required in position 8-9. FSIS can accept Canadian Province codes in position 10-29, but is 

not required. 

Record Identifier PG06 (Input) 

Data Element Length/ 

Class 

Position Status Description Note 

Control Identifier 2A 1-2 M Must always equal PG. 

Record Type 2N 3-4 M Must always be 06. 

Source Type Code 3AN 5-7 M FSIS requires the country of production, 

meaning the country that has certified the 

product for export to the U.S. on the foreign 

inspection certificate. Use code “39” from 

Appendix PGA in positions 5-7 for country 

of production. If needed, repeat this record 

to identify the country of source (code “30” 

from Appendix PGA) in positions 5-7. The 

source country (when needed) is identified 

on the foreign inspection certificate. 

1/ 

Country Code 2X 8-9 M A two-letter code that identifies where 

production or raw material came from. 

Valid International Organization for 

Standardization (ISO) Country and 

Currency Code codes are in Appendix B in 

the ACS ABI CATAIR. 

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I I 

Record Identifier PG06 (Input) 

Data Element Length/ 

Class 

Position Status Description Note 

Geographic 

Location 

20X 10-29 N/A 

Processing Start 

Date 

8N 30-37 N/A 

Processing End 

Date 

8N 38-45 N/A 

Processing Type 

Code 

5AN 46-50 N/A 

Processing 

Description 

30X 51-80 N/A 

1/ Appendix PGA, PG06 – Source Type Codes 

Code Name Definition 

39 Country of Production Country where item has been produced. 

30 Country of Source Country in which raw material or components originated. 

Record Identifier PG10 (Input) 

FSIS requires this record for non-eCert countries. These records identify the species, process category, 

product category, and product group data fields from FSIS form 9540-1 and are certified on the official 

foreign inspection certificate. Category Type Code is always FS1 in position 5-10. Category codes for 

FS1 Product Species Name are in Appendix PGA for position 11-15. The Commodity Characteristic 

Qualifier Codes for position 20-23 are in Appendix PGA; Example RPNI 1A means Raw Product NonIntact [Process Category] Raw ground, comminuted, or otherwise non-intact beef: Ground beef [Product 

Category: Product Group] 

Record Identifier PG10 (Input) 

Data Element Length/ 

Class 

Position Status Description Note 

Control Identifier 2A 1-2 M Must always equal PG. 

Record Type 2N 3-4 M Must always be 10. 

Category Type 

Code 

6AN 5-10 M “FS1” is Category Type Code for FSIS. 

See Appendix PGA (Category Type Code) 

of this publication for valid codes. 

1/ 

Category Code 5AN 11-15 M See Appendix PGA (Category Code) of this 

publication for valid codes. Use FS1 

Product Species Name list in Appendix 

PGA. Example: 5= Meat: Mutton. 

2/ 

Commodity 

Qualifier Code 

4X 16-19 M Enter the code for the process category 

(example: RPNI). See Appendix PGA 

(Commodity Qualifier Code) of this 

publication for valid codes. 

3/ 

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I I 

Commodity 

Characteristic 

Qualifier 

4AN 20-23 M Enter the code for the process category: 

product group (Example 1A= Raw ground, 

comminuted, or otherwise non-intact beef: 

Groundbeef).SeeAppendixPGA 

(Commodity Characteristic Qualifier) of 

this publication for valid FSIS codes. 

4/ 

Commodity 

Characteristic 

Description 

57X 24-80 N/A 

1/ Appendix PGA, PG10 – Category Type Codes 

Code Name 

FS1 FSIS – Product Name Category 

2/ Appendix PGA, PG10 – Category Codes 

Code Name 

1 Meat: Beef 

2 Meat: Veal 

3 Meat: Goat 

4 Meat: Lamb 

5 Meat: Mutton 

6 Meat: Pork 

7 Meat: Horse 

8 Meat: Equine other than horse 

9 Poultry: Chicken 

10 Poultry: Turkey 

11 Poultry: Duck 

12 Poultry: Goose 

13 Poultry: Guinea 

14 Poultry: Squab 

15 Poultry: Emu 

16 Poultry: Ostrich 

17 Poultry: Rhea 

18 Eggs: Chicken 

19 Eggs: Turkey 

20 Eggs: Duck 

21 Eggs: Goose 

22 Eggs: Guinea 

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23 Egg Products: Chicken 

24 Egg Products: Turkey 

25 Egg Products: Duck 

26 Egg Products: Goose 

27 Egg Products: Guinea 

28 Meat: Siluriformes - Ictaluridae (Catfish) 

29 Meat: Siluriformes - Other 

3/ Appendix PGA, PG10 – Commodity Qualifier Codes 

Code Name 

RPNI Raw Product – Non-intact 

RPI Raw Product – Intact 

TPCS Thermally Processed – Commercially Sterile 

NHTS Not Heat Treated –Shelf Stable 

HTSS Heat Treated – Shelf Stable 

FCNS Fully Cooked – Not Shelf Stable 

NFC Heat Treated but Not Fully Cooked – Not Shelf Stable 

PWSI Products with Secondary Inhibitors – Not Shelf Stable. 

EEP Eggs/Egg Products 

4/ Appendix PGA, PG10 – Commodity Characteristic Qualifiers 

RPNI: Raw Product – Non-Intact 

Code Name Definition 

1A Raw ground, comminuted, or otherwise non-intact beef: Ground beef 

[319.15(a)] 

1B Raw ground, comminuted, or otherwise non-intact beef: Hamburger 

[319.15(b)] 

1C Raw ground, comminuted, or otherwise non-intact beef: Beef Patty 

Product [319.15(c)] 

1D Raw ground, comminuted, or otherwise non-intact beef: Formed 

Steaks [319.15(d)] 

1E Raw ground, comminuted, or otherwise non-intact beef: Sausage 

[319.142; 319.143] 

1F Raw ground, comminuted, or otherwise non-intact beef: Advanced 

Meat Recovery Product (AMR) [318.24] 

1G Raw ground, comminuted, or otherwise non-intact beef: Finely 

Textured Beef 

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RPNI: Raw Product – Non-Intact 

Code Name Definition 

1H Raw ground, comminuted, or otherwise non-intact beef: Non-Intact 

Cuts 

1I Raw ground, comminuted, or otherwise non-intact beef: Trimmings 

from Non-Intact 

1J Raw ground, comminuted, or otherwise non-intact beef: Bench Trim 

from non-intact 

1K Raw ground, comminuted, or otherwise non-intact beef: Other NonIntact 

1L Raw ground, comminuted, or otherwise non-intact beef: Low 

Temperature Rendered Product 

1M Raw ground, comminuted, or otherwise non-intact beef: Partially 

Defatted Chopped Beef (PDCB) 

1N Raw ground, comminuted, or otherwise non-intact beef: Partially 

Defatted Beef Fatty Tissue (PDBFT) 

2A Raw ground, comminuted, or otherwise non-intact pork: Ground 

Product 

2B Raw ground, comminuted, or otherwise non-intact pork: Sausage 

(319.142; 319.143; 319.144; 319.145) 

2C Raw ground, comminuted, or otherwise non-intact pork: Other NonIntact 

2D Raw ground, comminuted, or otherwise non-intact pork: Advanced 

Meat Recovery Product (AMR) (318.24) 

2E Raw ground, comminuted, or otherwise non-intact pork: Mechanically 

Separated (319.5) 

3A Raw ground, comminuted, or otherwise non-intact meat – Other: 

Ground Product 

3B Raw ground, comminuted, or otherwise non-intact meat - Other: 

Sausage 

3C Raw ground, comminuted, or otherwise non-intact meat - Other: 

Other Non-Intact 

3D Raw ground, comminuted, or otherwise non-intact meat - Other: 

Advanced Meat Recovery Product (AMR) [318.24] 

3E Raw ground, comminuted, or otherwise non-intact meat - Other: 

Mechanically Separated [319.5] 

4A Raw ground, comminuted, or otherwise non-intact chicken: Ground 

Product 

4B Raw ground, comminuted, or otherwise non-intact chicken: Sausage 

4C Raw ground, comminuted, or otherwise non-intact chicken: Other 

Non-Intact 

4D Raw ground, comminuted, or otherwise non-intact chicken: 

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RPNI: Raw Product – Non-Intact 

Code Name Definition 

Mechanically Separated [319.5] 

5A Raw ground, comminuted, or otherwise non-intact turkey: Ground 

Product 

5B Raw ground, comminuted, or otherwise non-intact turkey: Sausage 

5C Raw ground, comminuted, or otherwise non-intact turkey: Other NonIntact 

5D Raw ground, comminuted, or otherwise non-intact turkey: 

Mechanically Separated [319.5] 

6A Raw ground, comminuted, or otherwise non-intact poultry - other: 

Ground Product 

6B Raw ground, comminuted, or otherwise non-intact poultry - other: 

Sausage 

6C Raw ground, comminuted, or otherwise non-intact poultry - other: 

Other Non-Intact 

6D Raw ground, comminuted, or otherwise non-intact poultry - other : 

Mechanically Separated [319.5] 

7A Raw ground comminuted or 

otherwise non-intact Siluriformes or Ictaluridae (Catfish), Siluriformes 

– Other: Ground Product 

7B Raw ground comminuted or 

otherwise non-intact Siluriformes or Ictaluridae (Catfish), Siluriformes 

– Other: Non-Intact Cuts 

7C Raw ground comminuted or 

otherwise non-intact Siluriformes or Ictaluridae (Catfish), Siluriformes 

– Other: Other Non-Intact 

RPI: Raw Product – Intact 

Code Name Definition 

1A Raw Intact Beef: Carcass (including halves or quarters) 

1B Raw Intact Beef: Primals and Subprimals 

1C Raw Intact Beef: Cuts 

1D Raw Intact Beef: Bnls. Mftg. Trimmings 

1E Raw Intact Beef: Head Meat 

1F Raw Intact Beef: Cheek Meat 

1G Raw Intact Beef: Weasand Meat 

1H Raw Intact Beef: Heart Meat 

1I Raw Intact Beef: Edible Offal 

1J Raw Intact Beef: Other Intact 

2A Raw Intact Pork: Carcass (including halves or quarters) 

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RPI: Raw Product – Intact 

Code Name Definition 

2B Raw Intact Pork: Primals and Subprimals 

2C Raw Intact Pork: Cuts 

2D Raw Intact Pork: Bnls. Mftg. Trimmings 

2E Raw Intact Pork: Edible Offal 

2F Raw Intact Pork: Other Intact 

3A Raw Intact Meat – Other: Carcass (including halves or quarters) 

3B Raw Intact Meat – Other: Primals and Subprimals 

3C Raw Intact Meat – Other: Cuts 

3D Raw Intact Meat – Other: Bnls. Mfg. Trimmings 

3E Raw Intact Meat – Other: Edible Offal 

3F Raw Intact Meat – Other: Other Intact 

3G Raw Intact Meat – Other: Whole Fish 

4A Raw Intact Chicken: Whole Bird 

4B Raw Intact Chicken: Poultry Parts (including necks/feet & giblets) 

4C Raw Intact Chicken: Boneless and/or Skinless Parts 

4D Raw Intact Chicken: Bnls. Mfg. Trimmings 

5A Raw Intact Turkey: Whole Bird 

5B Raw Intact Turkey: Poultry Parts (including necks/feet & giblets) 

5C Raw Intact Turkey: Boneless and/or Skinless Parts 

5D Raw Intact Turkey: Bnls. Mfg. Trimmings 

6A Raw Intact Poultry - Other: Whole Bird 

6B Raw Intact Poultry – Other: Poultry Parts (including necks/feet & 

giblets) 

6C Raw Intact Poultry – Other: Boneless and/or Skinless Parts 

6D Raw Intact Poultry – Other: Bnls. Mfg. Trimmings 

TPCS: Thermally Processed – Commercially Sterile 

Code Name Definition 

1A Meat Thermally Processed – Commercially Sterile: Meat Species Sausage 

[319.140; 319.180; 319.181] 

1B Poultry Thermally Processed – Commercially Sterile: Poultry Species Sausage 

1C Meat and Poultry Thermally Processed – Commercially Sterile: Meat and Poultry 

Species Soups 

1D Meat and Poultry Thermally Processed – Commercially Sterile: Meat and Poultry 

Species Corned (Species) 

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TPCS: Thermally Processed – Commercially Sterile 

Code Name Definition 

1E Meat and Poultry Thermally Processed – Commercially Sterile: Meat and Poultry 

Species Other 

1F Pork Thermally Processed – Commercially Sterile: Pork Species Ham 

(includes shoulders, picnics, butts, loins, chopped ham, pressed ham, 

spiced ham, etc.) 

1G Siluriformes Thermally Processed – Commercially Sterile: Siluriformes species 

Other 

NHTS: Not Heat Treated – Shelf Stable 

Code Name Definition 

1A Not Ready-To-Eat (NRTE) Otherwise Processed Meat: Rendered Fats, 

Oils 

1B Not Ready-To-Eat (NRTE) Otherwise Processed Meat: Bacon 

1C Not Ready-To-Eat (NRTE) Otherwise Processed Meat: 

Meals/Dinners/Entrees 

1D Not Ready-To-Eat (NRTE) Otherwise Processed Meat: 

Sandwiches/Filled Rolls/Wraps 

1E Not Ready-To-Eat (NRTE) Otherwise Processed Meat: Sauces 

1F Not Ready-To-Eat (NRTE) Otherwise Processed Meat: Pies/Pot Pies 

1G Not Ready-To-Eat (NRTE) Otherwise Processed Meat: Smoked Parts 

1H Not Ready-To-Eat (NRTE) Otherwise Processed Meat: Soups 

1I Not Ready-To-Eat (NRTE) Otherwise Processed Meat: Other 

2A Not Ready-To-Eat (NRTE) Otherwise Processed Poultry: Rendered 

Fats, Oils 

2B Not Ready-To-Eat (NRTE) Otherwise Processed Poultry: Bacon 

2C Not Ready-To-Eat (NRTE) Otherwise Processed Poultry: 

Meals/Dinners/Entrees 

2D Not Ready-To-Eat (NRTE) Otherwise Processed Poultry: 

Sandwiches/Filled Rolls/Wraps 

2E Not Ready-To-Eat (NRTE) Otherwise Processed Poultry: Sauces 

2F Not Ready-To-Eat (NRTE) Otherwise Processed Poultry: Pies/Pot Pies 

2G Not Ready-To-Eat (NRTE) Otherwise Processed Poultry: Smoked 

Parts 

2H Not Ready-To-Eat (NRTE) Otherwise Processed Poultry: Soups 

2I Not Ready-To-Eat (NRTE) Otherwise Processed Poultry: Other 

3A Ready-To-Eat (RTE) Acidified/Fermented Meat (w/o cooking): 

Sausage/Salami – Not sliced 

3B Ready-To-Eat (RTE) Acidified/Fermented Meat (w/o cooking): 

Sausage/Salami – Sliced 

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NHTS: Not Heat Treated – Shelf Stable 

Code Name Definition 

3C Ready-To-Eat (RTE) Acidified/Fermented Meat (w/o cooking): Other 

– Not sliced 

3D Ready-To-Eat (RTE) Acidified/Fermented Meat (w/o cooking): Other 

– Sliced 

3E Ready-To-Eat (RTE) Acidified/Fermented Meat (w/o cooking): 

Sausage/Salami 

4A Ready-To-Eat (RTE) Acidified/Fermented Poultry (w/o cooking): 

Sausage/Salami – Not sliced 

4B Ready-To-Eat (RTE) Acidified/Fermented Poultry (w/o cooking): 

Sausage/Salami – Sliced 

4C Ready-To-Eat (RTE) Acidified/Fermented Poultry (w/o cooking): 

Other – Not sliced 

4D Ready-To-Eat (RTE) Acidified/Fermented Poultry (w/o cooking): 

Other – Sliced 

5A Ready-To-Eat (RTE) Dried Meat: Jerky 

5B Ready-To-Eat (RTE) Dried Meat: Other, Sliced (except Ham) 

5C Ready-To-Eat (RTE) Dried Meat: Other, Not Sliced (except Ham) 

5D Ready-To-Eat (RTE) Dried Meat: Other 

6A Ready-To-Eat (RTE) Dried Meat: Pork Species: Ham, Sliced (includes 

shoulders, picnics, butts, loins, chopped ham, pressed ham, spiced 

ham, etc.) 

6B Ready-To-Eat (RTE) Dried Meat: Pork Species 

Ham, Not Sliced (includes shoulders, picnics, butts, loins, chopped 

ham, pressed ham, spiced ham, etc.) 

7A Ready-To-Eat (RTE) Dried Poultry: Jerky 

7B Ready-To-Eat (RTE) Dried Poultry: Other, Sliced 

7C Ready-To-Eat (RTE) Dried Poultry: Other, Not Sliced 

8A Ready-To-Eat (RTE) Salt Cured Meat, Not Sliced 

8B Ready-To-Eat (RTE) Salt Cured Meat, Sliced 

8C Ready-To-Eat (RTE) Salt Cured Meat: Other 

9A Ready-To-Eat (RTE) Salt Cured Poultry, Not Sliced 

9B Ready-To-Eat (RTE) Salt Cured Poultry, Sliced 

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HTSS: Heat Treated – Shelf Stable 

Code Name Definition 

1A Not Ready-To-Eat (NRTE) Otherwise Processed Meat: Rendered Fats, 

Oils 

1B Not Ready-To-Eat (NRTE) Otherwise Processed Meat: Bacon 

1C Not Ready-To-Eat (NRTE) Otherwise Processed Meat: 

Meals/Dinners/Entrees 

1D Not Ready-To-Eat (NRTE) Otherwise Processed Meat: 

Sandwiches/Filled Rolls/Wraps 

1E Not Ready-To-Eat (NRTE) Otherwise Processed Meat: Sauces 

1F Not Ready-To-Eat (NRTE) Otherwise Processed Meat: Pies/Pot Pies 

1G Not Ready-To-Eat (NRTE) Otherwise Processed Meat: Smoked Parts 

1H Not Ready-To-Eat (NRTE) Otherwise Processed Meat: Soups 

1I Not Ready-To-Eat (NRTE) Otherwise Processed Meat: Other 

2A Not Ready-To-Eat (NRTE) Otherwise Processed Poultry: Rendered 

Fats, Oils 

2B Not Ready-To-Eat (NRTE) Otherwise Processed Poultry: Bacon 

2C Not Ready-To-Eat (NRTE) Otherwise Processed Poultry: 

Meals/Dinners/Entrees 

2D Not Ready-To-Eat (NRTE) Otherwise Processed Poultry: 

Sandwiches/Filled Rolls/Wraps 

2E Not Ready-To-Eat (NRTE) Otherwise Processed Poultry: Sauces 

2F Not Ready-To-Eat (NRTE) Otherwise Processed Poultry: Pies/Pot Pies 

2G Not Ready-To-Eat (NRTE) Otherwise Processed Poultry: Smoked 

Parts 

2H Not Ready-To-Eat (NRTE) Otherwise Processed Poultry: Soups 

2I Not Ready-To-Eat (NRTE) Otherwise Processed Poultry: Other 

3A Ready-To-Eat (RTE) Acidified/Fermented Meat (w/o cooking): 

Sausage/Salami – Not Sliced 

3B Ready-To-Eat (RTE) Acidified/Fermented Meat (w/o cooking): 

Sausage/Salami – Sliced 

3C Ready-To-Eat (RTE) Acidified/Fermented Meat (w/o cooking): Other 

– Not Sliced 

3D Ready-To-Eat (RTE) Acidified/Fermented Meat (w/o cooking): Other 

– Sliced 

3E Ready-To-Eat (RTE) Acidified/Fermented Meat (w/o cooking): 

Sausage/Salami 

4A Ready-To-Eat (RTE) Acidified/Fermented Poultry (w/o cooking): 

Sausage/Salami – Not Sliced 

4B Ready-To-Eat (RTE) Acidified/Fermented Poultry (w/o cooking): 

16 
 

 

 

 

 

HTSS: Heat Treated – Shelf Stable 

Code Name Definition 

Sausage/Salami – Sliced 

4C Ready-To-Eat (RTE) Acidified/Fermented Poultry (w/o cooking): 

Other – Not Sliced 

4D Ready-To-Eat (RTE) Acidified/Fermented Poultry (w/o cooking): 

Other –Sliced 

5A Ready-To-Eat (RTE) Dried Meat: Jerky 

5B Ready-To-Eat (RTE) Dried Meat: Other, Sliced 

5C Ready-To-Eat (RTE) Dried Meat: Other, Not Sliced 

5D Ready-To-Eat (RTE) Dried Meat: Other 

6A Ready-To-Eat (RTE) Dried Meat: Pork Species 

Ham, Sliced (includes shoulders, picnics, butts, loins, chopped ham, 

pressed ham, spiced ham, etc.) 

6B Ready-To-Eat (RTE) Dried Meat: Pork Species 

Ham, Not Sliced (includes shoulders, picnics, butts, loins, chopped 

ham, pressed ham, spiced ham, etc.) 

7A Ready-To-Eat (RTE) Dried Poultry: Jerky 

7B Ready-To-Eat (RTE) Dried Poultry: Other, Sliced 

7C Ready-To-Eat (RTE) Dried Poultry: Other, Not Sliced 

8A Ready-To-Eat (RTE) Salt Cured Meat: Not Sliced 

8B Ready-To-Eat (RTE) Salt Cured Meat: Sliced 

8C Ready-To-Eat (RTE) Salt Cured Meat: Other 

9A Ready-To-Eat (RTE) Salt Cured Poultry, Not Sliced 

9B Ready-To-Eat (RTE) Salt Cured Poultry, Sliced 

FCNS: Fully Cooked – Not Shelf Stable 

Code Name Definition 

1A Ready-To-Eat (RTE) Fully Cooked Meat : Hot Dog Products 

(including applicable sausages) [319.180; 319.181] 

1B Ready-To-Eat (RTE) Fully Cooked Meat : Sausage products [319.140] 

1C Ready-To-Eat (RTE) Fully Cooked Meat : Salad/Spread/Pate 

1D Ready-To-Eat (RTE) Fully Cooked Meat : Meat + Non-meat 

Component 

1E Ready-To-Eat (RTE) Fully Cooked Meat : Diced/Shredded 

1F Ready-To-Eat (RTE) Fully Cooked Meat : Nuggets 

1G Ready-To-Eat (RTE) Fully Cooked Meat : Parts 

1H Ready-To-Eat (RTE) Fully Cooked Meat : Other, Sliced (except ham) 

1I Ready-To-Eat (RTE) Fully Cooked Meat : Other, Not Sliced (except 

ham) 

17 
 

FCNS: Fully Cooked – Not Shelf Stable 

Code Name Definition 

1J Ready-To-Eat (RTE) Fully Cooked Meat : Patties (except Ham) 

1K Ready-To-Eat (RTE) Fully Cooked Meat : Other 

2A Ready-To-Eat (RTE) Fully Cooked Meat: Pork Species Ham Sliced 

(includes shoulders, picnics, butts, loins, chopped ham, pressed ham, 

spiced ham, etc.) 

2B Ready-To-Eat (RTE) Fully Cooked Meat: Pork Species Ham Not 

Sliced (includes shoulders, picnics, butts, loins, chopped ham, pressed 

ham, spiced ham, etc.) 

2C Ready-To-Eat (RTE) Fully Cooked Meat : Pork Species Ham Patties 

[319.105(d)] 

3A Ready-To-Eat (RTE) Fully Cooked Poultry : Hot Dog Products 

3B Ready-To-Eat (RTE) Fully Cooked Poultry : Salad/Spread/Pate 

3C Ready-To-Eat (RTE) Fully Cooked Poultry : Poultry + Non-poultry 

component 

3D Ready-To-Eat (RTE) Fully Cooked Poultry : Sausage Products 

3E Ready-To-Eat (RTE) Fully Cooked Poultry : Diced/Shredded 

3F Ready-To-Eat (RTE) Fully Cooked Poultry : Patties/Nuggets 

3G Ready-To-Eat (RTE) Fully Cooked Poultry : Parts 

3H Ready-To-Eat (RTE) Fully Cooked Poultry : Other, sliced 

3I Ready-To-Eat (RTE) Fully Cooked Poultry : Other, not sliced 

4A Ready-To-Eat (RTE) Fully Cooked Meat (w/o subsequent exposure to 

the environment): Hot Dog Products (including applicable sausages) 

[319.180; 319.181] 

4B Ready-To-Eat (RTE) Fully Cooked Meat (w/o subsequent exposure to 

the environment): Sausage products [319.140] 

4C Ready-To-Eat (RTE) Fully Cooked Meat (w/o subsequent exposure to 

the environment): Salad/Spread/Pate 

4D Ready-To-Eat (RTE) Fully Cooked Meat (w/o subsequent exposure to 

the environment): Meat + Non-meat Component 

4E Ready-To-Eat (RTE) Fully Cooked Meat (w/o subsequent exposure to 

the environment): Diced/Shredded 

4F Ready-To-Eat (RTE) Fully Cooked Meat (w/o subsequent exposure to 

the environment): Nuggets 

4G Ready-To-Eat (RTE) Fully Cooked Meat (w/o subsequent exposure to 

the environment): Parts 

4H Ready-To-Eat (RTE) Fully Cooked Meat (w/o subsequent exposure to 

the environment): Other, Sliced (except Ham) 

4I Ready-To-Eat (RTE) Fully Cooked Meat (w/o subsequent exposure to 

the environment): Other, Not Sliced (except Ham) 

18 
 

 

 

 

 

 

 

 

 

 

FCNS: Fully Cooked – Not Shelf Stable 

Code Name Definition 

4J Ready-To-Eat (RTE) Fully Cooked Meat (w/o subsequent exposure to 

the environment): Patties (except Ham) 

4K Ready-To-Eat (RTE) Fully Cooked Meat (w/o subsequent exposure to 

the environment): Other 

5A Ready-To-Eat (RTE) Fully Cooked Meat (w/o subsequent exposure to 

the environment): Pork Species Ham, Sliced (includes shoulders, 

picnics, butts, loins, chopped ham, pressed ham, spiced ham, etc.) 

5B Ready-To-Eat (RTE) Fully Cooked Meat (w/o subsequent exposure to 

the environment): Pork Species Ham, Not Sliced (includes shoulders, 

picnics, butts, loins, chopped ham, pressed ham, spiced ham, etc.) 

5C Ready-To-Eat (RTE) Fully Cooked Meat (w/o subsequent exposure to 

the environment): Pork Species Ham Patties [319.105(d)] 

6A Ready-To-Eat (RTE) Fully Cooked Poultry (w/o subsequent exposure 

to the environment): Hot Dog Products 

6B Ready-To-Eat (RTE) Fully Cooked Poultry (w/o subsequent exposure 

to the environment): Salad/Spread/Pate 

6C Ready-To-Eat (RTE) Fully Cooked Poultry (w/o subsequent exposure 

to the environment): Poultry + Non-poultry component 

6D Ready-To-Eat (RTE) Fully Cooked Poultry (w/o subsequent exposure 

to the environment): Sausage Products 

6E Ready-To-Eat (RTE) Fully Cooked Poultry (w/o subsequent exposure 

to the environment): Diced/Shredded 

6F Ready-To-Eat (RTE) Fully Cooked Poultry (w/o subsequent exposure 

to the environment): Patties/Nuggets 

6G Ready-To-Eat (RTE) Fully Cooked Poultry (w/o subsequent exposure 

to the environment): Parts 

6H Ready-To-Eat (RTE) Fully Cooked Poultry (w/o subsequent exposure 

to the environment): Other, sliced 

6I Ready-To-Eat (RTE) Fully Cooked Poultry (w/o subsequent exposure 

to the environment): Other, not sliced 

NFC: Heat Treated but Not Fully Cooked – Not Shelf Stable 

Code Name Definition 

1A Not Ready-To-Eat (NRTE) Otherwise Processed Meat: Rendered Fats, 

Oils 

1B Not Ready-To-Eat (NRTE) Otherwise Processed Meat: Bacon 

1C Not Ready-To-Eat (NRTE) Otherwise Processed Meat: 

Meals/Dinners/Entrees 

1D Not Ready-To-Eat (NRTE) Otherwise Processed Meat: 

19 
NFC: Heat Treated but Not Fully Cooked – Not Shelf Stable 

Code Name Definition 

Sandwiches/Filled Rolls/Wraps 

1E Not Ready-To-Eat (NRTE) Otherwise Processed Meat: Sauces 

1F Not Ready-To-Eat (NRTE) Otherwise Processed Meat: Pies/Pot Pies 

1G Not Ready-To-Eat (NRTE) Otherwise Processed Meat: Smoked Parts 

1H Not Ready-To-Eat (NRTE) Otherwise Processed Meat: Soups 

1I Not Ready-To-Eat (NRTE) Otherwise Processed Meat: Other 

1J Not Ready-To-Eat (NRTE) Otherwise Processed Meat: Sausage 

products [319.140] 

2A Not Ready-To-Eat (NRTE) Otherwise Processed Poultry: Rendered 

Fats, Oils 

2B Not Ready-To-Eat (NRTE) Otherwise Processed Poultry: Bacon 

2C Not Ready-To-Eat (NRTE) Otherwise Processed Poultry: 

Meals/Dinners/Entrees 

2D Not Ready-To-Eat (NRTE) Otherwise Processed Poultry: 

Sandwiches/Filled Rolls/Wraps 

2E Not Ready-To-Eat (NRTE) Otherwise Processed Poultry: Sauces 

2F Not Ready-To-Eat (NRTE) Otherwise Processed Poultry: Pies/Pot Pies 

2G Not Ready-To-Eat (NRTE) Otherwise Processed Poultry: Smoked 

Parts 

2H Not Ready-To-Eat (NRTE) Otherwise Processed Poultry: Soups 

2I Not Ready-To-Eat (NRTE) Otherwise Processed Poultry: Sausages 

2J Not Ready-To-Eat (NRTE) Otherwise Processed Poultry: Other 

PWSI: Products with Secondary Inhibitors – Not Shelf Stable 

Code Name Definition 

1A Not Ready-To-Eat (NRTE) Otherwise Processed Meat: Rendered Fats, 

Oils 

1B Not Ready-To-Eat (NRTE) Otherwise Processed Meat: Bacon 

1C Not Ready-To-Eat (NRTE) Otherwise Processed Meat: 

Meals/Dinners/Entrees 

1D Not Ready-To-Eat (NRTE) Otherwise Processed Meat: 

Sandwiches/Filled Rolls/Wraps 

1E Not Ready-To-Eat (NRTE) Otherwise Processed Meat: Sauces 

1F Not Ready-To-Eat (NRTE) Otherwise Processed Meat: Pies/Pot Pies 

1G Not Ready-To-Eat (NRTE) Otherwise Processed Meat: Smoked Parts 

1H Not Ready-To-Eat (NRTE) Otherwise Processed Meat: Soups 

1I Not Ready-To-Eat (NRTE) Otherwise Processed Meat: Other 

20 
 

 

PWSI: Products with Secondary Inhibitors – Not Shelf Stable 

Code Name Definition 

2A Not Ready-To-Eat (NRTE) Otherwise Processed Poultry: Rendered 

Fats, Oils 

2B Not Ready-To-Eat (NRTE) Otherwise Processed Poultry: Bacon 

2C Not Ready-To-Eat (NRTE) Otherwise Processed Poultry: 

Meals/Dinners/Entrees 

2D Not Ready-To-Eat (NRTE) Otherwise Processed Poultry: 

Sandwiches/Filled Rolls/Wraps 

2E Not Ready-To-Eat (NRTE) Otherwise Processed Poultry: Sauces 

2F Not Ready-To-Eat (NRTE) Otherwise Processed Poultry: Pies/Pot Pies 

2G Not Ready-To-Eat (NRTE) Otherwise Processed Poultry: Smoked 

Parts 

2H Not Ready-To-Eat (NRTE) Otherwise Processed Poultry: Soups 

2I Not Ready-To-Eat (NRTE) Otherwise Processed Poultry: Other 

3A Ready-To-Eat (RTE) Salt Cured Meat: Not Sliced 

3B Ready-To-Eat (RTE) Salt Cured Meat: Sliced 

3C Ready-To-Eat (RTE) Salt Cured Meat: Other 

4A Ready-To-Eat (RTE) Salt Cured Poultry: Not Sliced 

4B Ready-To-Eat (RTE) Salt Cured Poultry: Sliced 

EEP: Eggs/Egg Products 

Code Name Definition 

1A EP: Pasteurized (Tankers/Large Totes) - Whole egg (with or without 

added ingredients) 

2A EP: Pasteurized (Tankers/Large Totes) - Egg whites (with or without 

added ingredients) 

2B EP: Pasteurized (Tankers/Large Totes) - Yolk (with or without added 

ingredients) 

2C EP: Pasteurized (Tankers/Large Totes) - Egg Products (blends of 

whole egg, egg whites and or yolks with or without added ingredients) 

3A EP: Pasteurized (Frozen or Liquid) -Whole egg (with or without added 

ingredients) 

3B EP: Pasteurized (Frozen or Liquid) -Egg whites (with or without added 

ingredients) 

3C EP: Pasteurized (Frozen or Liquid)- Yolk (with or without added 

ingredients) 

3D EP: Pasteurized (Frozen or Liquid)-Egg Products (blends of whole 

egg, egg whites and or yolks with or without added ingredients) 

4A EP: Dried – Whole egg (with or without added ingredients) 

4B EP: Dried – Whites (with or without added ingredients) 

21 
 

 

 

 

 

 

 

EEP: Eggs/Egg Products 

Code Name Definition 

4C EP: Dried – Yolks (with or without added ingredients) 

4D EP: Dried –Egg Products (blends of whole egg, egg whites and or 

yolks with or without added ingredients) 

5A EP: Unpasteurized (Frozen or Liquid) -Whole egg (with or without 

added ingredients) 

5B EP: Unpasteurized (Frozen or Liquid) - Whites (with or without added 

ingredients) 

5C EP: Unpasteurized (Frozen or Liquid) - Yolks (with or without added 

ingredients) 

5D EP: Unpasteurized – Egg Products (blends of whole egg, egg whites 

and or yolks with or without added ingredients) 

6A EP: Unpasteurized (Tankers/Large Totes) - Whole egg (with or 

without added ingredients) 

6B EP: Unpasteurized (Tankers/Large Totes) - Egg whites (with or 

without added ingredients) 

6C EP: Unpasteurized (Tankers/Large Totes) - Yolk (with or without 

added ingredients) 

6D EP: Unpasteurized (Tankers/Large Totes) - Egg Products (blends of 

whole egg, egg whites and or yolks with or without added ingredients) 

Record Identifier PG13 (Input) 

FSIS requires this record to identify the country that issued the foreign inspection certificate. If using 

this record, Record Identifier PG14 is mandatory. This record is repeatable in combination with the 

PG14. 

Record Identifier PG13 (Input) 

Data Element Length/ 

Class 

Position Status Description Note 

Control Identifier 2A 1-2 M Must always equal PG. 

Record Type 2N 3-4 M Must always be 13. 

Issuer of LPCO 35X 5-39 N/A 

LPCO Issuer -

Government 

Geographic Code 

Qualifier 

3A 40-42 M The code relating to the location of the 

issuer of the foreign inspection certificate. 

FSIS can accept province code for Canada 

only: 

Canadian Province = PR 

Country Code = ISO 

22 
 

 

Location 

(Country/State/Prov 

ince) of Issuer of 

the LPCO 

3A 43-45 M Enter the appropriate country code from 

Appendix B in the ACS ABI CATAIR. 

FSIS can accept province code for Canada 

only. 

1/ 

Country 

Codes and 

2/ CA 

Province 

Codes 

Regional 

description of 

location of Agency 

Issuing the LPCO 

25X 46-70 N/A 

Filler 10X 71-80 N/A 

1/ Appendix B ISO Country Codes 

Country Code 

AFGHANISTAN AF 

ALBANIA AL 

ALGERIA DZ 

AMERICAN SAMOA AS 

ANDORRA AD 

ANGOLA AO 

ANGUILLA AI 

ANTIGUA & BARBUDA AG 

ARGENTINA AR 

ARMENIA AM 

ARUBA AW 

AUSTRALIA AU 

AUSTRIA AT 

AZERBAIJAN AZ 

BAHAMAS BS 

BAHRAIN BH 

BANGLADESH BD 

BARBADOS BB 

BELARUS BY 

BELGIUM BE 

BELIZE BZ 

BENIN BJ 

BERMUDA BM 

BHUTAN BT 

BOLIVIA BO 

BOSNIA & HERCEGOVINA BA 

BOTSWANA BW 

BOUVET ISLAND BV 

BRAZIL BR 

BRITISH INDIAN OCEAN TERRITORY IO 

23 
Country Code 

BRUNEI DARUSSALAM BN 

BULGARIA BG 

BURKINA FASO BF 

BURUNDI BI 

CAMBODIA KH 

CAMEROON, CM 

CANADA CA 

CAPE VERDE CV 

CAYMAN ISLANDS KY 

CENTRAL AFRICAN REPUBLIC CF 

CHAD TD 

CHILE CL 

CHINA CN 

CHRISTMAS ISLANDS CX 

COCOS (KEELING) ISLANDS CC 

COLOMBIA CO 

COMOROS KM 

CONGO CG 

CONGO , THE DEMOCRATIC REPUBLIC OF CD 

COOK ISLANDS CK 

COSTA RICA CR 

COTE D’IVOIRE CI 

CROATIA HR 

CUBA CU 

CYPRUS CY 

CZECH REPUBLIC CZ 

DENMARK DK 

DJIBOUTI DJ 

DOMINICA DM 

DOMINICAN REPUBLIC DO 

ECUADOR EC 

EGYPT EG 

EL SALVADOR SV 

EQUATORIAL GUINEA GQ 

ERITREA ER 

ESTONIA EE 

ETHIOPIA ET 

FALKLAND ISLANDS (MALVINAS) FK 

FAROE ISLANDS FO 

FIJI FJ 

FINLAND FI 

FRANCE FR 

FRENCH GUIANA GF 

FRENCH POLYNESIA PF 

24 
FRENCH SOUTHERN TERRITORIES TF 

GABON GA 

GAMBIA GM 

GEORGIA GE 

GERMANY DE 

GHANA GH 

GIBRALTAR GI 

GREECE GR 

GREENLAND GL 

GRENADA GD 

GUADELOUPE GP 

GUAM GU 

GUATEMALA GT 

GUINEA GN 

GUINEA-BISSAU GW 

GUYANA GY 

HAITI HT 

HEARD AND McDONALD ISLANDS HM 

HOLY SEE (VATICAN CITY STATE) VA 

HONDURAS HN 

HONG KONG HK 

HUNGARY HU 

ICELAND IS 

INDIA IN 

INDONESIA ID 

INTERNATIONAL MONETARY FUND 

(I.M.F.) 

IRAN, ISLAMIC REPUBLIC OF IR 

IRAQ IQ 

IRELAND IE 

ISRAEL IL 

ITALY IT 

JAMAICA JM 

JAPAN JP 

JORDAN JO 

KAZAKHSTAN KZ 

KENYA KE 

KIRIBATI KI 

KOREA, DEMOCRATIC PEOPLE’S 

REPUBLIC OF 

KP 

KOREA, REPUBLIC OF KR 

KOSOVO KV 

KUWAIT KW 

KYRGYZSTAN KG 

LAOS PEOPLE’S DEMOCRATIC REPUBLIC LA 

LATVIA LV 

LEBANON LB 

LESOTHO LS 

25 
LIBERIA LR 

LIBYA ARAB JAMAHIRIYA LY 

LIECHTENSTEIN LI 

LITHUANIA LT 

LUXEMBOURG LU 

MACAO MO 

MACEDONIA, THE FORMER YUGOSLAV 

REPUBLIC OF 

MK 

MADAGASCAR MG 

MALAWI MW 

MALAYSIA MY 

MALDIVES MV 

MALI ML 

MALTA MT 

MARSHALL ISLANDS MH 

MARTINIQUE MQ 

MAURITANIA MR 

MAURITIUS MU 

MAYOTTE YT 

MEXICO MX 

MICRONESIA, FEDERATED STATE OF FM 

MOLDOVA, REPUBLIC OF MD 

MONACO MC 

MONGOLIA MN 

MONTENEGRO ME 

MONTSERRAT MS 

MOROCCO MA 

MOZAMBIQUE MZ 

MYANMAR MM 

NAMIBIA NA 

NAURU NR 

NEPAL NP 

NETHERLANDS NL 

NETHERLANDS ANTILLES AN 

NEW CALEDONIA NC 

NEW ZEALAND NZ 

NICARAGUA NI 

NIGER NE 

NIGERIA NG 

NIUE NU 

NORFOLK ISLAND NF 

NORTHERN MARIANA ISLANDS MP 

NORWAY NO 

OMAN OM 

PAKISTAN PK 

PALAU PW 

PANAMA PA 

PAPUA NEW GUINEA PG 

26 
PARAGUAY PY 

PERU PE 

PHILIPPINES PH 

PITCAIRN PN 

POLAND PL 

PORTUGAL PT 

PUERTO RICO PR 

QATAR QA 

REUNION RE 

ROMANIA RO 

RUSSIAN FEDERATION RU 

RWANDA RW 

ST. HELENA SH 

ST. KITTS-NEVIS KN 

ST. PIERRE AND MIQUELON PM 

SAINT LUCIA LC 

SAINT VINCENT AND THE GRENADINES VC 

SAMOA WS 

SAN MARINO SM 

SAO TOMES AND PRINCIPE ST 

SAUDI ARABIA SA 

SENEGAL SN 

SERBIA RS 

SEYCHELLES SC 

SIERRA LEONE SL 

SINGAPORE SG 

SLOVAKIA SK 

SLOVENIA SI 

SOLOMON ISLANDS SB 

SOMALIA SO 

SOUTH AFRICA ZA 

SPAIN ES 

SRI LANKA LK 

SUDAN SD 

SURINAME SR 

SVALBARD AND JAN MAYEN, ISLANDS SJ 

SWAZILAND SZ 

SWEDEN SE 

SWITZERLAND CH 

SYRIAN ARAB REPUBLIC SY 

TAIWAN, PROVINCE OF CHINA TW 

TAJIKISTAN TJ 

TANZANIA, UNITED REPUBLIC OF TZ 

THAILAND TH 

TIMOR-LESTE TL 

TOGO TG 

27 
 

TOKELAU TK 

TONGA TO 

TRINIDAD AND TOBAGO TT 

TUNISIA TN 

TURKEY TR 

TURKMENISTAN TM 

TURKS AND CAICOS ISLANDS TC 

TUVALU TV 

UGANDA UG 

UKRAINE UA 

UNITED ARAB EMIRATES AE 

UNITED KINGDOM GB 

UNITED STATES US 

UNITED STATES MINOR OUTLYING 

ISLANDS 

UM 

URUGUAY UY 

UZBEKISTAN UZ 

VANUATU VU 

VENEZUELA VE 

VIET NAM VN 

VIRGIN ISLANDS (BRITISH) VG 

VIRGIN ISLANDS (U.S.) VI 

WALLIS AND FUTUNA ISLANDS WF 

WESTERN SAHARA EH 

YEMEN YE 

ZAMBIA ZM 

ZIMBABWE ZW 

2/ Appendix B – Canadian Province Codes 

Canadian Provinces 

Code 

Description 

AB Alberta 

BC British Columbia 

MB Manitoba 

NB New Brunswick 

NL New Foundland and Labrador Nova Scotia 

NT Northwest Territories 

NU Nunavut 

28 
 

 

 

 

 

PE Prince Edward Island 

QC Quebec 

SK Saskatchewan 

YT Yukon Territory 

Record Identifier PG14 (Input) 

FSIS requires the foreign inspection certificate number from the certificate that was issued by the Central 

Competent Authority of the foreign country identified in the PG13. There may be more than one 

certificate number in the entry. This record may be grouped to the PG13 and repeated. 

Record Identifier PG14 (Input) 

Data Element Length/ 

Class 

Position Status Description Note 

Control Identifier 2A 1-2 M Must always equal PG. 

Record Type 2N 3-4 M Must always be 14. 

LPCO Transaction 

Type 

1N 5 N/A 

LPCO Type 3AN 6-8 M Identify the foreign inspection certificate 

type. See Appendix PGA (LPCO Type 

Code) for valid codes. FSIS will accept 

FS7, FS8, or FS9 for meat, poultry or egg 

products. Note that FSIS no longer requires 

separate certificate types and Appendix 

PGA will be updated. 

1/ 

LPCO Number (or 

Name) 

33X 9-41 M FSIS requires the foreign inspection 

certificate number. Include any dashes or 

slashes as seen on the foreign inspection 

certificate. 

LPCO Date 

Qualifier 

1N 42 N/A 

LPCO Date 8N 43-50 N/A 

LPCO Quantity 16N 51-66 N/A 

LPCO Unit of 

Measure 

5AN 67-71 N/A 

Exemption Code 9X 72-80 N/A 

29 
 

 

 

 

 

 

1/ Appendix PGA, PG14 – Type Codes 

Code Name Definition 

FS7 FSIS Meat , Poultry and Egg 

Products Foreign Inspection 

Certificate 

Document or message issued by the competent authority in 

the exporting country evidencing that meat, poultry or egg 

products comply with the requirements set by the importing 

country. 

FS8 FSIS Meat, Poultry and Egg 

Products Foreign Inspection 

Certificate 

Document or message issued by the competent authority in 

the exporting country evidencing that meat, poultry or egg 

products comply with the requirements set by the importing 

country 

FS9 FSIS Meat, Poultry and Egg 

Products Foreign Inspection 

Certificate 

Document or message issued by the competent authority in 

the exporting country evidencing that meat, poultry or egg 

products comply with the requirements set by the importing 

country 

Record Identifier PG19 (Input) 

FSIS requires this record to identify the trade entities and foreign establishment numbers associated to 

this shipment. This record can be repeated if there are multiple entities. Enter foreign establishment 

numbers in the same format seen on this link to the FSIS web site 

Record Identifier PG19 (Input) 

Data Element Length/ 

Class 

Position Status Description Note 

Control Identifier 2A 1-2 M Must always equal PG. 

Record Type 2N 3-4 M Must always be 19. 

Entity Role Code 3AN 5-7 M FSIS requires entity role codes for the 

foreign exporting establishment (EXE), the 

foreign producing establishment (PE), and 

when applicable, the foreign source 

establishment (SOE). FSIS also requires 

additional entity information of the 

Consignee (CN), Customs Broker (CB), 

Importer (IM) and Certifying Individual 

(CI). The trade entity codes will precede 

the applicable PG21 records. See Appendix 

PGA (Entity Role Code) of this publication 

for valid codes. 

1/ 

Entity Identification 

Code 

3AN 8-10 N/A 

Entity Number 15X 11-25 M FSIS requires the foreign establishment 

numbers for the foreign exporting 

establishment, the foreign producing 

establishment, and when applicable the 

foreign source establishment. 

30 
 

 

 

 

Entity Name 32X 26-57 N/A 

Entity Address 1 23X 58-80 N/A 

1/ Appendix PGA, PG19 – Entity Role Codes 

Code Name Definition 

CI Certifying Individual Individual who is certifying the shipment. 

CN Consignee Party on whose account the merchandise is shipped. 

CB Customs broker Agent, representative, or a professional Customs clearing agent who deals 

directly with Customs on behalf of the importer or exporter. 

IM Importer Party on whose behalf a Customs clearing agent or other authorized person 

makes an entry. 

EXE Exporting 

Establishment 

The establishment where the export originated 

PE Producing 

Establishment 

The establishment that produced the finished product. 

SOE Source 

Establishment 

The establishment where the product raw material was sourced. 

Record Identifier PG21 (Input) 

FSIS requires this input record to provide additional data about the Importer (IM), the Customs Broker 

(CB), the Consignee (CN) and the Certifying Individual (CI) identified in the PG19. FSIS requires the 

First Name, Last Name for the CI and the First Name, Last Name, Phone Number (10 digits including 

area code) and Email address of the CB, IM, and CN. This record can be repeated and should follow each 

trade entity designated in the PG19 record. 

Record Identifier PG21 (Input) 

Data Element Length/ 

Class 

Position Status Description Note 

Control Identifier 2A 1-2 M Must always equal PG. 

Record Type 2N 3-4 M Must always be 21. 

Individual Qualifier 3AN 5-7 N/A 

Individual Name 23X 8-30 M First Name, Last Name of the Individual. 

Telephone Number 

of the Individual 

15AN 31-45 M 10 digit telephone number of the 

individual. Do NOT enter with spaces or 

dashes. 

Email Address for 

the Individual 

35X 46-80 M Email Address of the individual. 

31 
 

 

 

 

I I 

Record Identifier PG22 (Input) 

FSIS requires this information to validate the FSIS form 9540-1 application. 

Record Identifier PG22 (Input) 

Data Element Length/ 

Class 

Position Status Description Note 

Control Identifier 2A 1-2 M Must always equal PG. 

Record Type 2N 3-4 M Must always be 22. 

Importers 

Substantiating 

Signed Document 

/Signed 

Confirmation Letter 

1A 5 N/A 

Document Identifier 7AN 6-12 M Code for FSIS form 9540-1 is “956”. See 

Appendix PGA (Document Identifier) of 

this publication for valid codes. 

1/ 

Conformance 

Declaration 

5X 13-17 N/A 

Entity Role Code 3AN 18-20 M FSIS expects code “CI” for the Certifying 

Individual identified in the PG19. 

Declaration Code 4AN 21-24 M “FS3” is the declaration code for FSIS form 

9540-1. See Appendix PGA (Declaration 

Code) of this publication for valid codes. 

2/ 

Declaration 

Certification 

1A 25 M A code of “Y” (yes) indicating that the 

entity certifies the application. No other 

code is accepted. 

Date of Signature 8N 26-33 M Date of the signature in MMDDCCYY 

(month, day, century, and year) format. 

Invoice Number 17X 34-50 N/A 

Compliance 

Description 

30X 51-80 N/A 

1/ Appendix PGA, PG22 – Document Identifiers 

Code Name Definition 

956 FSIS 9540-1 Import Inspection Application and Report (Meat, Poultry & Egg 

Products) 

32 
 

 

 

 

I I 

2/ Appendix PGA, PG22 – Declaration Codes 

Code Name Definition 

FS3 Agreement to hold goods 

intact (Form 9540-1) 

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 below 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. 

Record Identifier PG24 (Input) 

FSIS only requires a seal number for certain egg products and carcass shipments that are not packaged in 

anything but the shipping conveyance. 

Record Identifier PG24 (Input) 

Data Element Length/ 

Class 

Position Status Description Note 

Control Identifier 2A 1-2 M Must always equal PG. 

Record Type 2N 3-4 M Must always be 24. 

Remarks Type Code 3AN 5-7 O When providing a seal number to FSIS, 

enter code “GEN”. See Appendix PGA 

(Remarks Type Code) of this publication. 

1/ 

Remarks Code 5AN 8-12 N/A 

Remarks Text 68X 13-80 O Enter the seal number. 

1/ Appendix PGA, PG24 – Remarks Type Codes 

Code Name Definition 

GEN General Remarks 

33 
 

 

 

 

 

 

 

 

 

 

Record Identifier PG25 (Input) 

FSIS requires the Lot Number and Production Date Ranges of the Lot (when applicable). This record is 

not required for eCert countries. This record is repeatable for multiple lot numbers. Lot numbers for 

FSIS purposes are line items on the official inspection certificate. They are NOT production lot numbers. 

For example, if a foreign inspection certificate has two line items of product, then the first line item is Lot 

1. The second line item is Lot 2. Do NOT enter any alpha characters as lot numbers. 

Record Identifier PG25 (Input) 

Data Element Length/ 

Class 

Position Status Description Note 

Control Identifier 2A 1-2 M Must always equal PG. 

Record Type 2N 3-4 M Must always be 25. 

Temperature 

Qualifier 

1A 5 N/A 

Degree Type 1A 6 N/A 

Negative Number 1A 7 N/A 

Actual Temperature 6N 8-13 N/A 

Location of 

Temperature 

Recording 

1A 14 N/A 

Lot Number 

Qualifier 

1AN 15 N/A 

Lot Number 25X 16-40 M Enter the lot number (e.g. as shown on the 

foreign inspection certificate). The number 

of lots on a certificate is not more than 3 

digits. Lot numbers are line items on the 

official inspection certificate; they are NOT 

production lot numbers. 

Production Start 

Date of the Lot 

8N 41-48 O The date when the production for the Lot 

started. A numeric date in MMDDCCYY 

(month, day, century, year) format. 

Production End 

Date of the Lot 

8N 49-56 O The date when the production for the Lot 

ended. A numeric date in MMDDCCYY 

(month, day, century, year) format. 

PGA Line Value 12N 57-68 N/A 

PGA Unit Value 12N 69-80 N/A 

Record Identifier PG26 (Input) 

FSIS requires this record to provide data pertaining to shipping and immediate container types, numbers 

of cartons/packages, and shipping marks applied to the shipping containers. This record can be repeated. 

This record is not required from eCert counties. The first record is used to describe the shipping container 

(outermost container) and the number of containers. The second record is used to describe the immediate 

container. 

34 
 

 

 

Data 

Element 

Length/Class Position Status Description Note 

Control 

Identifier 

2A 1-2 M Must always equal PG. 

Record 

Type 

2N 3-4 M Must always be 26. 

Packaging 1N 5 M This code identifies the level of packaging for the 

Qualifier product. Outermost (shipping container=1). The 

innermost (immediate container=2). There can 

be up to 2 levels of packaging for FSIS. If 

reporting only one level, show the total quantity 

for the item and report that as level 1. 

Quantity 12N 6-17 M The total quantity for the packaging level. Two 

decimal places are implied. The base quantity 

must always be the last quantity transmitted. 

Unit of 5X 18-22 M Enter the code for the package type for the 1/ 

Measure packaging level. Must use codes in Appendix 

(Packaging PGA (FDA Units of Measure for Packaging 

Level) Containers) and in Appendix B. 

Package 

Identifier 

25X 23 - 47 M Enter the shipping mark/identification mark on 

the shipping containers. 

Packaging 

Method 

3AN 48-50 N/A 

Package 

Material 

15X 51-65 N/A 

Package 

Filler 

15X 66-80 N/A 

1/ Appendix PGA and Appendix B, PG26 – Unit of Measure 

Code Description 

BX Box 

CS Case 

CT Carton 

CX Can, Cylindrical 

DR Drum 

MB Bag, Multi-ply 

PK Package 

PO Pouch 

35 
 

BG Bag 

BI Bin 

BJ Bucket 

CA Can, Rectangular 

COM Combo Bins 

CS Case 

JR Jar 

PAL Pallet 

PL Pail 

PU Tray or Tray Pack 

SW Shrink Wrapped 

TB Tub 

TN Tin 

TU Tube 

TY Tank, Cylindrical 

VA Vat 

VP Vacuum-packed 

Record Identifier PG29 (Input) 

FSIS requires the net weight of the lot (always in pounds). This record is not required for eCert countries. 

Record Identifier PG29 (Input) 

Data Element Length/ 

Class 

Position Status Description Note 

Control Identifier 2A 1-2 M Must always equal PG. 

Record Type 2N 3-4 M Must always be 29. 

Unit of Measure 

(PGA line - net) 

3AN 5-7 M Enter code “LB” for pounds. 1/ 

36 
 

 

 

 

Record Identifier PG29 (Input) 

Data Element Length/ 

Class 

Position Status Description Note 

Commodity Net 

Quantity (PGA line 

- net) 

12N 8-19 M Enter the net weight of the lot. Two 

decimals are implied. “Commodity Net 

Quantity (PGA line - net)” is required when 

“Unit of Measure (PGA line - net)” is 

reported in positions 5-7 of this record. 

Unit of Measure 

(PGA line - gross) 

3AN 20-22 N/A 

Commodity Gross 

Quantity (PGA line 

- gross) 

12N 23-34 N/A 

Unit of Measure 

(Individual Unit -

net) 

3AN 35-37 N/A 

Commodity Net 

Quantity (Individual 

Unit - net) 

12N 38-49 N/A 

Unit of Measure 

(Individual Unit -

gross) 

3AN 50-52 N/A 

Commodity Gross 

Quantity (Individual 

Unit - gross) 

12N 53-64 N/A 

Filler 16X 65-80 N/A 

1/ Appendix PGA, Units of Measure 

Code Description 

LB Pounds (avdp) (Weight) 

Record Identifier PG30 (Input) 

FSIS requires this record to provide data pertaining to the date, location of inspection, and anticipated 

date of arrival for the shipment at the FSIS official import inspection establishment. 

Record Identifier PG30 (Input) 

Data Element Length/ 

Class 

Position Status Description Note 

Control Identifier 2A 1-2 M Must always equal PG. 

Record Type 2N 3-4 M Must always be 30. 

Inspection/ 

Laboratory Testing 

Status 

1A 5 M Enter: 

“I” = Product location 

authority inspection 

for regulatory 

37 
 

 

 

 

 

 

 

 

 

Requested or 

Scheduled Date of 

Inspection; Date of 

Previous Inspection/ 

Laboratory Testing; 

Arrival date 

8N 6-13 M Enter a numeric date in MMDDCCYY 

(month, day, century, and year) format. 

Requested or 

Scheduled Time of 

Inspection; Time of 

Previous 

Inspection/Laborato 

ry Testing; Arrival 

time 

4N 14-17 N/A 

Inspection or 

Arrival Location 

Code 

4AN 18-21 M For FSIS 9540-1, enter “8” for government 

assigned number for import establishment 

to conduct inspections. Enter “10” for an 

egg processing establishment. See 

Appendix PGA of this publication for valid 

codes. 

1/ 

Inspection or 

Arrival Location 

50X 22-71 M Enter the FSIS official import inspection 

establishment where the shipment will 

present. The “I” is not necessary to enter. 

Do not enter with spaces or dashes. 

Filler 9X 72-80 N/A 

1/ Appendix PGA, PG30 – Inspection or Arrival Location Codes 

Code Name Definition 

8 Inspection Establishment 

Number Qualifier 

Government assigned number for Import establishment to conduct 

inspections. 

10 FSIS Processing 

Establishment Number 

Qualifier 

Government assigned number for egg processing establishment. 

Record Identifier PG50 (Input) 

This is a conditional PGA input record used (along with the PG51 record) to indicate that the data 

immediately following specific records should be associated together. The PG50 record is used to indicate 

the start of a grouping. 

For FSIS, the following records can be followed by the PG50 grouping indicator: PG13, PG14. Use the 

grouping indicators following the PG13 for multiple certificates in an entry. Use the grouping indicators 

following the PG14 for multiple lots on a certificate. 

38 
Record Identifier PG50 (Input) 

Data Element Length/ 

Class 

Position Status Description Note 

Control Identifier 2A 1-2 M Must always equal PG. 

Record Type 2N 3-4 M Must always be 50. 

Filler 76X 5-80 N/A 

Record Identifier PG51 (Input) 

The PG51 record is used to indicate the end of the grouping. 

Record Identifier PG51 (Input) 

Data Element Length/ 

Class 

Position Status Description Note 

Control Identifier 2A 1-2 M Must always equal PG. 

Record Type 2N 3-4 M Must always be 51. 

Filler 76X 5-80 N/A 

39 
~lo,,.,.,.__lit .......... AddffO!l, .. _______ ,.... . _ . .... ......., .. _,.,lo, • .....,..,Gl ............... ..,.... • ....,Olill1c,ae,n1 

-.lhe...MO!rill-*d_b..,.W..""'*-.....__la~ l"- ,....,_,~ .. ---,_..._......_ .. .,._., .. __ ,1 ....... 19-I~ 

.... _ ....... lioohd-. ..... h;~4--~-~ ... -........ _ _,......,~ .............. .,,...,_ U.S. DePARTMENT Of AGIUCUL TURE 1. OOUNlR"I' OF ORIGIN 2. INSPECTION CERTFICAT'E N..llllleeR 

FOOOSMETY ANDlNSPECTION SERVICE 

IMPORT INSPECTION APPLICATION 

(Mea~ Poultry & Egg Products) 

"- US. PORT OF anRVICBP PORT COCE S. U.8. PORT OF~ PORT COOE 

6. F818ESTM!USHIENTNJM8ER 17. HAWE & MX>RE:88 Of FSl8 ESTM!USHMENT 

8 ~ . BUSlNE88 ~ & ADDRESS OFCU8TOM8 BROICERORN'PUCNll' I 8c. E-WM. ADDRESS 

9. ~ BU81NE88 HAWE & MXlRE:88 OF OONSIONEE 10. tw,E.8UDE88HAME&ADORE880FMPORTEROFREOORO 

Block6 13 through 32 repeat. for Heh lot on the inspection c«tificate 

·--··- J 

"'°" I"' 16. NET W£IG-IT 17.SHPPNOLNT ......... 8. IMMECAATE LNT 20. NJMBERPER ~· SEA&.NJMSEAIS) OFLOT (~I PJll:¥NlE. TYPE~ OFUNIT8 PACKNJETYPE)WIE 8-IPPINQ~fT 

22. PROCES8INl3 EST. NO. 2180UACE COUNTR'!'(S)C,.......,_.,... 11 la. 80UACE EST. HO. 25. l-n'8 OOOE (St 

~. '17. PROOUCT CATEOORY "' PROllUCT ....... 

20.SPECIE8~ 291. ADOITIONAl.SPECIES (,t ~ 30. CESCRFTIONOF M00UCT 

31. 81.ff>LEwan'.IIL M00UCT OOCES !BTIN. M'9CED USE OOOE, U'C) -

1:,._, , _ , tl. 8Hf'PINCl/lOEHTIFJCATION MN'lK 14. CUSTOM ENTRY NUMeEA(St 

"'°"' I"' ,. ,~-- I,. 21. 8lW. NJMBEAIS) OFLOT (ooutldt} PAC:KAGE TYPE *"'IE 0flHT8 PJ/1:¥.NJE. T'!'PE )WE 3Hff>INC3LNT 

22. PROCESSINQ EST. HO. 23. 80.RCE CCUfTRYt8)(1 .............. ,, 2'1.SOLACE EST. NO. 25. HTS COOE(8) 

28. MOCE88CAT'EOORY '17. PROOUCT CATEOOR'I' 28 M00UCT QROLP 

a 8PE<::IE8 C0omiMtCJ :2511. ADOfTIOtw.8PE<::IE8 ~ ~ 30. OESCRPTIONOF PR00UCT 

31. 8Lf>PLEMENTAl.PROOUCTOOOE8(0Tl<4,INTENCEOU8ECOOE,t.PC') 32 ESTIMAtEOOATE Of NUWAl. 

_,.OONSIOEAATIOHd l'>eU.S. Ot.-da....N._..,........,~--,..,......, .. hnllllr..,_~Glbai;,,IMdpoM,dcl-=•11•od..,..,_......,..w,_o1twac1ba,ty ...... Uiilocl ..... lf#9 _ __ .., ... toeld._dC--.._...,,.._,...,_~_'*""-" .............. .-v,e.v,..-....-...... -- llftl•...._.,.,, ........... .__"""'~ ..... ....,poocMO _llll ........... ....__ .... ll_t-....,.__.,_llf•ltoocl.....-... m .. ,_s-.,_~ Seffloe« _ __ .._..,_.,,,._.__......,Gl• U&a-.._...,_"'*'-°"'-•• RISI...-,. 

3& DATE 

FSIS 9540-1, IMPORT INSPECTION APPLICATION (Meat, Poultry & Egg Products) 

40 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sample 1: The FSIS form 9540-1 has been modified to capture more detailed information about 

shipments. Below are the instructions that accompany the revised form. Additionally, in red font, are 

fictitious data representing a shipment of Boneless Beef Trimmings from a non eCert country (Mexico) 

and how that information would be entered in ABI for the message set. This example is two foreign 

inspection certificates on the entry. One certificate has 2 lots and one certificate has 1 lot. 

Block: 

1. Country of Origin. Enter the name of the country that issued the inspection certificate for the export of 

the product. Mexico is the name of the country that issued the foreign inspection certificates. This 

information comes from the entry. 

2. Inspection Certificate Number. Enter the serial number, including dashes/slashes, from the foreign 

country inspection contained on the inspection certificate. Certificate numbers are123456AAAA and 

123456BBBB. 

3. Exporting Establishment Number. Enter the official number of the foreign facility that the product was 

exported from the inspection certificate. Foreign establishment number 5555A is the exporting 

establishment certified on both foreign inspection certificates. 

4. U.S. Port of Entry/CBP Port Code. This is the name of the port of entry and the associated CBP port 

code designation where the entry is filed with U.S. Customs and Border Protection (CBP). This 

information comes from the entry. 

5. U.S. Port of Unlading/CBP Port Code. This is the name of the U.S. port of entry and the associated 

CBP port code for merchandise. This information comes from the entry. 

6. FSIS Establishment Number. This is the official number assigned by FSIS to the establishment where 

the product will move for FSIS import inspection. 425. 

7. Name and Address of FSIS Establishment. The name and address of the FSIS establishment where the 

product is to be moved for FSIS import inspection. This information comes from PHIS based on the 

number provided in block 6 above. 

8. Name (first/last), Business Name and Address of Customs Broker or Applicant, as applicable 

(including zip code). NOTE: the name of a responsible person is required, in addition to the name of the 

business). Business name and address come from the entry. Broker name is Martha Stewart. 

8a. Phone Number. Martha Stewart’s phone number is 3136667777 

8b. Facsimile Number. Martha Stewart’s fax number is 3136667771 

8c. E-Mail Address. The email address is used for refused entry notifications and communication with the 

applicant. Martha Stewart’s email address is JAS2@HOTMAIL.COM 

9. Name (first/last), Business Name and Address of Consignee (including zip code): The name and 

address, including zip code, of the company or person to which the product is consigned. 

Business name and address come from the entry. Consignee’s name is Hilda Brand. Hilda Brand’s 

phone number is 8566667777. Hilda Brand’s email address is HILDA@HOTMAIL.COM 

41 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

10. Enter Name (first/last), Business Name and Address of Importer of Record (IR) (including zip code). 

The name and address of the Importer of Record as declared to Customs when the entry is filed. 

Business name and address come from the entry. Importer’s name is Hilda Brand. Hilda Brand’s phone 

number is 8566667777. Hilda Brand’s email address is HILDA@HOTMAIL.COM 

11. Bill of Lading Number(s). Enter the applicable bill of lading numbers for this application. 

This information comes from the entry. 

12. Lot No. The lot number of each line item of product identified on the foreign inspection certificate. 

Start with 1 and continue with 2, 3, etc. 

Certificate number 123456AAAA certifies 2 lots of boneless beef trimmings and certificate number 

123456BBB certifies 1 lot of boneless beef trimmings. 

NOTE: Blocks 13 through 32 repeat for each lot on an inspection certificate. FSIS expects that each line 

item on the inspection certificate is one (1) lot on the form 9540-1. 

13. Shipping/Identification Mark. Enter the unique number from the inspection certificate that links the 

product in the lot to the inspection certificate. Include slashes/dashes as appropriate. The shipping mark 

applied by the government of Mexico on the shipping containers (cartons; outermost package type) and 

certified on foreign inspection certificate number 123456AAAA for both lots1 and lot 2 is XYXYXY123. 

The shipping mark applied by the government of Mexico on the shipping containers (cartons; outermost 

package type) and certified on foreign inspection certificate number 123456BBBB for lot1 is 

ABABAB1239. 

14. Custom Entry Number(s). Enter each applicable 11 digit custom entry number associated with the 

shipment. For locations where the custom entry number is not 11 characters long, enter enough zeros at 

the beginning to make an eleven digit number. This information comes from the entry. 

15. Production Date(s). Enter the range of production dates from the foreign inspection certificate for 

each lot when applicable. These products were produced between 01012011 and 02012011. These 

production dates are certified for all lots on both foreign inspection certificates. 

16. Net Weight of Lot. Enter the net weight of each lot in pounds from the inspection certificate. The net 

weight of Lot 1 certified on certificate number 123456AAAA is 23325 pounds. The net weight of Lot 2 

certified on certificate number 123456AAAA is 23300 pounds. 

The net weight of Lot 1 certified on certificate number 123456BBBB is 23325 pounds. 

17. Shipping Unit Package Type Name. Enter the type of shipping unit. Cartons as certified on both 

foreign inspection certificates and all lots. 

18. Number of Units. Enter the number of shipping units from the inspection certificate. The number of 

cartons certified on certificate number 123456AAAA for Lot 1 is 1000 cartons. The number of cartons 

certified on certificate number 123456AAAA for Lot 2 is 1000 cartons. 

The number of cartons certified on certificate number 123456BBBB for Lot 1 is 2000 cartons. 

19. Immediate Unit Package Type Name. Enter the type of immediate container packaging. There are no 

immediate containers in this shipping carton; however, we will show 100 Multi-Bags (MB) as an example 

in all lots. 

42 
 

 

 

 

 

 

20. Number per Shipping Unit. Enter the number of immediate containers contained in a shipping unit. 

When the amount is not standard in each shipping container, enter an average/approximate number 

There are no immediate containers in this shipping carton; however, we will show 100 Multi-Bags (MB) 

as an example in all lots. 

21. Seal Number(s). Enter the conveyance seal number(s) from the inspection certificate (egg products, 

red meat carcass shipments, etc.). Seal numbers are not needed for this shipment. Only certain egg 

products and red meat carcass shipments require seal numbers. If they were needed, this information 

would be provided in a PG24 record. 

22. Processing Est. No. Enter the foreign establishment number from the inspection certificate of the 

foreign plant that produced the product (e.g., last processed the product). Foreign establishment number 

5555A is the processing/producing establishment certified on both foreign inspection certificates. 

23. Source Country(s). Enter each country, other than the exporting country, from which product was 

sourced to produce the product in this lot. There is not a source country in this example. If there were, the 

source country would be identified in a repeating PG06 record as identified on the foreign inspection 

certificate. 

24. Source Est. No. Enter each establishment, other than an establishment in the exporting country, from 

which product was sourced to produce the product in this lot. There is not a source establishment in this 

example. If there were, the source establishment would be identified in a repeating PG19 record as 

certified on the foreign inspection certificate. 

25. HTS Code(s): Enter the 10 number Harmonized Tariff Schedule code(s) for the product(s) in the lot. 

This information comes from the entry. 

26. Process Category. Enter the process category from the inspection certificate. The process category is 

Raw Product-Intact as certified on both foreign inspection certificates for all lots. 

27. Product Category. Enter the product category from the inspection certificate. The product category is 

Raw Intact Beef as certified on both foreign inspection certificates for all lots. 

28. Product Group. Enter the product group from the inspection certificate. The product group is 

Bnls.Mfg.Trimmings as certified on both foreign inspection certificates for all lots. 

29. Species (dominant:) Enter one of the following species that the product predominantly contains: Beef, 

Veal, Goat, Lamb, Mutton, Pork, Horse, Equine other than horse, Chicken, Duck, Goose, Guinea, Squab, 

Turkey, Emu, Ostrich, or Rhea. The species is Beef as certified on both foreign inspection certificates for 

all lots. 

29a. Additional Species (if applicable). Enter the less predominant additional species from the inspection 

certificate, when applicable. Refer to #29 for the applicable entries. There are no additional species for 

this example. FSIS is not yet capturing additional species designations in the message set. 

30. Description of the Product. Enter the name or description of the product from the inspection 

certificate. For example, lamb legs, beef short loin, etc. Boneless Beef Trimmings. 

31. Supplemental Product Code. Enter the GTIN, Intended Use Code, UPC, or other product code that is 

used in commerce for the product. GTIN is 100578620002680. Intended Use Code is 230.000. FSIS 

does not require these codes presently. FSIS will map these codes at the entry line level if provided. 

43 
 

 

32. Estimated Date of Arrival. Enter the date that the product is expected to arrive at the FSIS 

establishment for import inspection. The importer has chosen I-425 as the official import inspection 

establishment for all lots associated with both certificates to present to FSIS for reinspection. The 

estimated date of arrival for the products associated to this customs entry at the official import inspection 

establishment is 08012011. 

33. Printed Name of Customs Broker or Applicant. Enter actual name of person signing this application. 

Martha Stewart is the broker and has prepared this 9540-1 application. 

34. Signature. Signature of person filing this application. Martha Stewart is the broker and has prepared 

this 9540-1 application. 

35. Date. Enter the date the application is completed. Martha Stewart prepared/entered this application on 

07262011. 

44 
 

 

 

1 2 3 4 5 6 7 8 9 

10

1 2 3 4 5 6 7 8 9 

20

1 2 3 4 5 6 7 8 9 

30

1 2 3 4 5 6 7 8 9 

40

1 2 3 4 5 6 7 8 9 

50

1 2 3 4 5 6 7 8 9 

60

1 2 3 4 5 6 7 8 9 

70

1 2 3 4 5 6 7 8 9 

80 

O I B O N E L E S S B E E F T R I M M I N G S 

P G 0 1 0 0 1 F S I F S I S R V 1 0 0 5 7 8 6 2 0 0 0 2 6 8 0 2 3 0 . 0 0 0 

P G 0 2 P 

P G 0 6 3 9 M X 

P G 1 3 I S O M X 

P G 1 4 F S 7 1 2 3 4 5 6 A A A A 

P G 5 0 

P G 1 0 F S 1 1 R P I 1 D 

P G 1 9 P E 5 5 5 5 A 

P G 1 9 E X E 5 5 5 5 A 

P G 2 5 1 0 1 0 1 2 0 1 1 0 2 0 1 2 0 1 1 

P G 2 6 5 0 0 0 0 0 0 1 0 0 0 0 0 C T X Y X Y X Y 1 2 3 

P G 2 6 6 0 0 0 0 0 0 0 1 0 0 0 0 M B 

P G 2 9 L B 0 0 0 0 0 0 2 3 3 2 5 0 0 

P G 5 1 

P G 5 0 

P G 1 0 F S 1 1 R P I 1 D 

P G 1 9 P E 5 5 5 5 A 

P G 1 9 E X E 5 5 5 5 A 

P G 2 5 2 0 1 0 1 2 0 1 1 0 2 0 1 2 0 1 1 

P G 2 6 5 0 0 0 0 0 0 1 0 0 0 0 0 C T X Y X Y X Y 1 2 3 

P G 2 6 6 0 0 0 0 0 0 0 1 0 0 0 0 M B 

P G 2 9 L B 0 0 0 0 0 0 2 3 3 0 0 0 0 

P G 5 1 

P G 1 3 I S O M X 

P G 1 4 F S 7 1 2 3 4 5 6 B B B B 

P G 5 0 

P G 1 0 F S 1 1 R P I 1 D 

P G 1 9 P E 5 5 5 5 A 

P G 1 9 E X E 5 5 5 5 A 

P G 2 5 1 0 1 0 1 2 0 1 1 0 2 0 1 2 0 1 1 

P G 2 6 5 0 0 0 0 0 0 2 0 0 0 0 0 C T A B A B A B 1 2 3 9 

P G 2 6 6 0 0 0 0 0 0 0 1 0 0 0 0 M B 

P G 2 9 L B 0 0 0 0 0 0 2 3 3 2 5 0 0 

P G 5 1 

P G 1 9 C B 

P G 2 1 M A R T H A S T E W A R T 3 1 3 6 6 6 7 7 7 7 J A S 2 @ H O T M A I L . C O M 

P G 2 1 3 1 3 6 6 6 7 7 7 1 

P G 1 9 C I 

P G 2 1 M A R T H A S T E W A R T 

P G 1 9 C N 

P G 2 1 H I L D A B R A N D 8 5 6 6 6 6 7 7 7 7 H I L D A @ H O T M A I L . C O M 

P G 1 9 I M 

P G 2 1 H I L D A B R A N D 8 5 6 6 6 6 7 7 7 7 H I L D A @ H O T M A I L . C O M 

P G 2 2 9 5 6 C I F S 3 Y 0 7 2 6 2 0 1 1 

P G 3 0 I 0 8 0 1 2 0 1 1 8 4 2 5 

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Sample 2: The FSIS form 9540-1 has been modified to capture more detailed information about 

shipments. Below are the instructions that accompany the revised form. Additionally, in red font, are 

fictitious data representing a shipment of Boneless Beef Trimmings from an eCert country (New Zealand) 

and how that information would be entered in ABI for the message set. This example is three foreign 

inspection certificates on the entry. 

Block: 

1. Country of Origin. Enter the name of the country that issued the inspection certificate for the export of 

the product. New Zealand is the name of the country that issued the foreign inspection certificates. This 

information comes from the entry. 

2. Inspection Certificate Number. Enter the serial number, including dashes/slashes, from the foreign 

country inspection contained on the inspection certificate. Certificate numbers are NZL/2014/AAAA, 

NZL/2014/BBBB and NZL/2014/CCCC. 

3. Exporting Establishment Number. Enter the official number of the foreign facility that the product was 

exported from the inspection certificate. This information comes from eCert and is not required in the 

message set. 

4. U.S. Port of Entry/CBP Port Code. This is the name of the port of entry and the associated CBP port 

code designation where the entry is filed with U.S. Customs and Border Protection (CBP). This 

information comes from the entry. 

5. U.S. Port of Unlading/CBP Port Code. This is the name of the U.S. port of entry and the associated 

CBP port code for merchandise. This information comes from the entry. 

6. FSIS Establishment Number. This is the official number assigned by FSIS to the establishment where 

the product will move for FSIS import inspection. I425. Note the FSIS can accept this official import 

inspection establishment with or without the “I”. Example 1 does not reflect the “I,” but this example 

shows the “I.” 

7. Name and Address of FSIS Establishment. The name and address of the FSIS establishment where the 

product is to be moved for FSIS import inspection. This information comes from PHIS based on the 

number provided in block 6 above. 

8. Name (first/last), Business Name and Address of Customs Broker or Applicant, as applicable 

(including zip code). NOTE: the name of a responsible person is required, in addition to the name of the 

business). Business name and address come from the entry. Broker name is Martha Stewart. 

8a. Phone Number. Martha Stewart’s phone number is 3136667777 

8b. Facsimile Number. Martha Stewart’s fax number is 3136667771 

8c. E-Mail Address. The email address is used for refused entry notifications and communication with the 

applicant. Martha Stewart’s email address is JAS2@HOTMAIL.COM 

9. Name (first/last), Business Name and Address of Consignee (including zip code): The name and 

address, including zip code, of the company or person to which the product is consigned. 

46 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Business name and address come from the entry. Consignee’s name is Hilda Brand. Hilda Brand’s 

phone number is 8566667777. Hilda Brand’s email address is HILDA@HOTMAIL.COM 

10. Enter Name (first/last), Business Name and Address of Importer of Record (IR) (including zip code). 

The name and address of the Importer of Record as declared to Customs when the entry is filed. 

Business name and address come from the entry. Importer’s name is Hilda Brand. Hilda Brand’s phone 

number is 8566667777. Hilda Brand’s email address is HILDA@HOTMAIL.COM 

11. Bill of Lading Number(s). Enter the applicable bill of lading numbers for this application. 

This information comes from the entry. 

12. Lot No. The lot number of each line item of product identified on the foreign inspection certificate. 

Start with 1 and continue with 2, 3, etc. 

This information comes from eCert and is not required in the message set. 

NOTE: Blocks 13 through 32 repeat for each lot on an inspection certificate. FSIS expects that each line 

item on the inspection certificate is one (1) lot on the form 9540-1. 

13. Shipping/Identification Mark. Enter the unique number from the inspection certificate that links the 

product in the lot to the inspection certificate. Include slashes/dashes as appropriate. This information 

comes from eCert and is not required in the message set. 

14. Custom Entry Number(s). Enter each applicable 11 digit custom entry number associated with the 

shipment. For locations where the custom entry number is not 11 characters long, enter enough zeros at 

the beginning to make an eleven digit number. This information comes from the entry. 

15. Production Date(s). Enter the range of production dates from the foreign inspection certificate for 

each lot when applicable. This information comes from eCert and is not required in the message set. 

16. Net Weight of Lot. Enter the net weight of each lot in pounds from the inspection certificate. This 

information comes from eCert and is not required in the message set. 

17. Shipping Unit Package Type Name. Enter the type of shipping unit. This information comes from 

eCert and is not required in the message set. 

18. Number of Units. Enter the number of shipping units from the inspection certificate. This 

information comes from eCert and is not required in the message set. 

19. Immediate Unit Package Type Name. Enter the type of immediate container packaging. This 

information comes from eCert and is not required in the message set. 

20. Number per Shipping Unit. Enter the number of immediate containers contained in a shipping unit. 

When the amount is not standard in each shipping container, enter an average/approximate number 

This information comes from eCert and is not required in the message set. 

21. Seal Number(s). Enter the conveyance seal number(s) from the inspection certificate (egg products, 

red meat carcass shipments, etc.). Seal numbers are not needed for this shipment. Only certain egg 

products and red meat carcass shipments require seal numbers. If they were needed, this information 

would be provided in a PG24 record. 

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22. Processing Est. No. Enter the foreign establishment number from the inspection certificate of the 

foreign plant that produced the product (e.g., last processed the product). This information comes from 

eCert and is not required in the message set. 

23. Source Country(s). Enter each country, other than the exporting country, from which product was 

sourced to produce the product in this lot. This information comes from eCert and is not required in the 

message set. 

24. Source Est. No. Enter each establishment, other than an establishment in the exporting country, from 

which product was sourced to produce the product in this lot. This information comes from eCert and is 

not required in the message set. 

25. HTS Code(s): Enter the 10 number Harmonized Tariff Schedule code(s) for the product(s) in the lot. 

This information comes from the entry. 

26. Process Category. Enter the process category from the inspection certificate. This information comes 

from eCert and is not required in the message set. 

27. Product Category. Enter the product category from the inspection certificate. This information comes 

from eCert and is not required in the message set. 

28. Product Group. Enter the product group from the inspection certificate. This information comes from 

eCert and is not required in the message set. 

29. Species (dominant:) Enter one of the following species that the product predominantly contains: Beef, 

Veal, Goat, Lamb, Mutton, Pork, Horse, Equine other than horse, Chicken, Duck, Goose, Guinea, Squab, 

Turkey, Emu, Ostrich, or Rhea. This information comes from eCert and is not required in the message set. 

29a. Additional Species (if applicable). Enter the less predominant additional species from the inspection 

certificate, when applicable. Refer to #29 for the applicable entries. This information comes from eCert 

and is not required in the message set. 

30. Description of the Product. Enter the name or description of the product from the inspection 

certificate. For example, lamb legs, beef short loin, etc. Boneless Beef Trimmings. 

31. Supplemental Product Code. Enter the GTIN, Intended Use Code, UPC, or other product code that is 

used in commerce for the product. This information is optional, and was not provided in this example. 

32. Estimated Date of Arrival. Enter the date that the product is expected to arrive at the FSIS 

establishment for import inspection. The importer has chosen I-425 as the official import inspection 

establishment for all lots associated with these three certificates to present to FSIS for reinspection. The 

estimated date of arrival for the products associated to this customs entry at the official import inspection 

establishment is 08012011. 

33. Printed Name of Customs Broker or Applicant. Enter actual name of person signing this application. 

Martha Stewart is the broker and has prepared this 9540-1 application. 

34. Signature. Signature of person filing this application. Martha Stewart is the broker and has prepared 

this 9540-1 application. 

48 
 

 

 

35. Date. Enter the date the application is completed. Martha Stewart prepared/entered this application on 

07262011. 

1 2 3 4 5 6 7 8 9 

10

1 2 3 4 5 6 7 8 9 

20

1 2 3 4 5 6 7 8 9 

30

1 2 3 4 5 6 7 8 9 

40

1 2 3 4 5 6 7 8 9 

50

1 2 3 4 5 6 7 8 9 

60

1 2 3 4 5 6 7 8 9 

70

1 2 3 4 5 6 7 8 9 

80 

O I B O N E L E S S B E E F T R I M M I N G S 

P G 0 1 0 0 1 F S I F S I 

P G 0 2 P 

P G 0 6 3 9 N Z 

P G 1 3 I S O N Z 

P G 5 0 

P G 1 4 N Z L / 2 0 1 4 / A A A A 

P G 1 4 N Z L / 2 0 1 4 / B B B B 

P G 1 4 N Z L / 2 0 1 4 / C C C C 

P G 5 1 

P G 1 9 C B 

P G 2 1 M A R T H A S T E W A R T 3 1 3 6 6 6 7 7 7 7 J A S 2 @ H O T M A I L . C O M 

P G 2 1 3 1 3 6 6 6 7 7 7 1 

P G 1 9 C I 

P G 2 1 M A R T H A S T E W A R T 

P G 1 9 C N 

P G 2 1 H I L D A B R A N D 8 5 6 6 6 6 7 7 7 7 H I L D A @ H O T M A I L . C O M 

P G 1 9 I M 

P G 2 1 H I L D A B R A N D 8 5 6 6 6 6 7 7 7 7 H I L D A @ H O T M A I L . C O M 

P G 2 2 9 5 6 C I F S 3 Y 0 7 2 6 2 0 1 1 

P G 3 0 I 0 8 0 1 2 0 1 1 8 I 4 2 5 

49 
 

 

Other Links 

General information for importing meat, poultry or egg products under the jurisdiction of the Food Safety 

and Inspection Service (FSIS) into the United States: 

http://www.fsis.usda.gov/wps/portal/fsis/topics/international-affairs/importing-products 

Listing of eligible countries, products and foreign establishments: 

http://www.fsis.usda.gov/wps/portal/fsis/topics/international-affairs/importing-products/eligiblecountries-products-foreign-establishments 

Information for importer and brokers regarding the import final rule publication and the PHIS: 

http://www.fsis.usda.gov/wps/portal/fsis/topics/international-affairs/importing-products/phis-importcomponent 

FSIS Product Categorization: http://www.fsis.usda.gov/wps/wcm/connect/abbf595d-7fc7-4170-b7be37f812882388/Product-Categorization.pdf?MOD=AJPERES 

Listing of FSIS official establishments: http://www.fsis.usda.gov/wps/portal/fsis/topics/inspection/mpidirectory/ 

50