Annex L-3: Guideline for grouping products for reinspection – How to fill out form 9540-1
Meat cuts by species
Process category: 03C
All wholesale and retail cuts, bone-in or boneless, can be combined into one lot.
By-products (including livers, tongues, brains, bones, feet, etc.) can be combined into one lot.
Boneless meat for manufacturing (trimmings, meat for stewing, etc.) can be combined into one lot.
Cheek meat or meat from the head must be identified in a separate lot.
Example: The following veal products are certified by the foreign inspection system on a single health certificate (#642997). All products are marked with the same shipping mark, which is the health certificate number (#642997).
As certified by foreign country – Description of product on health certificate | As certified by foreign country – No. of cartons | As certified by foreign country – Net weight (lb) | PHIS Lot | Grouped on FSIS form 9540-1 for entry into the PHIS Table Note 1 – Description of product in PHIS | Grouped on FSIS form 9540-1 for entry into the PHIS Table Note 1 – No. of cartons | Grouped on FSIS form 9540-1 for entry into the PHIS Table Note 1 – Net weight (lb) |
---|---|---|---|---|---|---|
Livers | 5 | 46 | 1 | Offals | 172 | 7011 |
Tongues | 1 | 11 | 1 | Offals | 172 | 7011 |
Brains | 11 | 110 | 1 | Offals | 172 | 7011 |
Bones | 125 | 6250 | 1 | Offals | 172 | 7011 |
Feet | 30 | 594 | 1 | Offals | 172 | 7011 |
Hindshanks | 16 | 438 | 1 | Offals | 172 | 7011 |
Bone-in legs | 4 | 256 | 2 | Cuts | 132 | 4580 |
Boneless legs | 75 | 1809 | 2 | Cuts | 132 | 4580 |
Boneless top rounds | 76 | 1031 | 2 | Cuts | 132 | 4580 |
Bone-in racks | 29 | 558 | 2 | Cuts | 132 | 4580 |
Bone-in forequarter | 8 | 488 | 2 | Cuts | 132 | 4580 |
Cheek meat | 10 | 100 | 3 | Cheek meat | 10 | 100 |
Boneless veal for stewing | 152 | 1520 | 4 | Boneless meat for manufacturing | 152 | 1520 |
Table Note
- Table note 1
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PHIS = Public Health Information System /Système d'information en santé publique.
Carcasses and meat cuts by species
Process category: 03B and 03C
Carcasses must be presented in a separate lot.
All wholesale and retail cuts, bone-in or boneless, can be combined into one lot.
Boneless red meat (beef or pork) for manufacturing (trimmings, meat for stewing, etc.) can be combined into one lot. Boneless poultry meat can be combined into the lot with the cuts.
The following poultry products are certified by the foreign inspection system on a single health certificate (#591197). All products are marked with the same shipping mark, which is the health certificate number (#591197).
As certified by foreign country – Description of product on health certificate | As certified by foreign country – No. of cartons | As certified by foreign country – Net weight (lb) | PHIS Lot | Grouped on FSIS form 9540-1 for entry into the PHIS – Description of product in PHIS | Grouped on FSIS form 9540-1 for entry into the PHIS – No. of cartons | Grouped on FSIS form 9540-1 for entry into the PHIS – Net weight (lb) |
---|---|---|---|---|---|---|
Chicken cut up | 20 | 1017 | 1 | Cuts | 96 | 4718 |
Chicken legs | 17 | 543 | 1 | Cuts | 96 | 4718 |
Chicken wings | 13 | 458 | 1 | Cuts | 96 | 4718 |
Chicken drumsticks | 3 | 130 | 1 | Cuts | 96 | 4718 |
Chicken thighs | 15 | 935 | 1 | Cuts | 96 | 4718 |
Chicken white meat | 16 | 1050 | 1 | Cuts | 96 | 4718 |
Chicken breasts | 12 | 585 | 1 | Cuts | 96 | 4718 |
Whole chickens | 16 | 926 | 2 | Whole chickens | 16 | 926 |
Further processed products by species/species combination
Includes products in process categories: 03D, 03E, 03F, 03G, 03H, 03I
If the number of packages per carton is the same and the individual package weight is:
- 1 lb. or less, these may all be in one lot
- Over 1 lb. up to 2 lb., these may all be in one lot
- Over 2 lb. up to 3 lb., these may all be in one lot
- Over 3 lb. up to 4 lb., these may all be in one lot
- Over 4 lb. up to 5 lb., these may all be in one lot
- Over 5 lb., these may all be in one lot
Products with different brand names should be combined into one lot.
The following bacon products are certified by the foreign inspection system on a single health certificate (#642998). All products are marked with the same shipping mark, which is the health certificate number (#642998).
As certified by foreign country – Description of product on health certificate | As certified by foreign country – No. of cartons | As certified by foreign country – Net weight (lb) | PHIS Lot | Grouped on FSIS form 9540-1 for entry into the PHIS – Description of product in PHIS | Grouped on FSIS form 9540-1 for entry into the PHIS – No. of cartons | Grouped on FSIS form 9540-1 for entry into the PHIS – Net weight (lb) |
---|---|---|---|---|---|---|
"Brand Name" naturally smoked sliced bacon 8 oz | 40/108 | 2162 | 1 | Sliced bacon | 40/108 | 2162 |
Naturally smoked sliced bacon 16 oz | 180/48 | 8647 | 2 | Sliced bacon | 8647 | |
"Brand Name 1" layer pack bacon 15 lbs | 1078/1 | 16,170 | 3 | Sliced bacon | 17,930 | |
"Brand Name 2" layer pack bacon 15 lbs 12-14 | 98/1 | 1470 | 3 | Sliced bacon | 17,930 | |
"Brand Name 1" layer cut bacon 15 lbs | 98/1 | 1470 | 3 | Sliced bacon | 17,930 | |
"Brand Name 2" layer cut bacon 15 lbs 12-14 | 10/1 | 150 | 3 | Sliced bacon | 17,930 |
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