VETERlNARY PUBLlC HEALTH CERTlFICATE

FOR THE EXPORT

OF BEEF

TO THE ISLAMIC

REPUBLIC

I- IDENTIFICATION OF MEAT

OF IRAN
N

- Type of portion, of meat:

- Type of package:
- Number of objects of package:
- Net weight:
- Temperature on shipping:
II- 0RIGIN OF MEAT
Name, address and number of veterinary approval

of the abattoir:

Name, address and number of veterinary approval of the Cold Store:

III- DESTINATION OF MEAT.
- The meat is being sent:
- From (place of dispatch):
- To (country and place of destination):
- Name and address of exporter:
- Name and address of consignee:
IV- HEALTH CERTIFICATION
1- Federal Veterinary Inspector hereby certify that:
1.

Paraguay is free of Contagious Bovine Pleuropneumonia and Lumpy Skin

Disease.
2. The
BSE

risk

status of the cattle population of the Paraguay is

negligible BSE risk in accordance with the

latest OIE standards

&

mandates (OIE codes & Manual of diagnostic and Vaccines).

3. Paraguay has a surveillance system for BSE
in accordance to the
Terrestrial Animal Sanitary Code of the 0IE:4
4. In Paraguay, it is forbidden to feed ruminants with products of animal
origin.
5. The animals come from a region known as free of Foot and Mouth Disease
with vaccination by OIE and are not from the states of.
6. The meat is derived from healthy animal that.
- Were Born and raised in Paraguay

Are not older than 30 months of age:

Come from officially registered herds;
Come from bovine herds in which, for the last 12 months, there was no

registered cases of Bluetongue and Vesicular Stomatitis.

7. All animals were.
- Checked by Officially
Inspection
Services of Paraguay,
hereby certifies

and attests that

the

animals

subject

Veterinary Public l Health Certificate were originated

of present

from Paraguayo

territory according to GTA certificate

issued by official authorities of

Paraguay.
Examined

Inspector

by an Official

Veterinary

after slaughtering and considered

-

which

before,

free of clinical

during

and

signs of infectious

and contagious disease.

Slaughtered in establishments under control of the Official inspection
Service of Paraguay, approved by IVO, which follow the requirements of
the Islamic Republic of lran, and are subjected to routine examinations of
the National Plan for Controlling Biological Residues and the regulations
of the FF, which monitors the absence of growth promoting substances,
preservatives, color dyes, and that the period of withdrawal of antibiotics

was observed in the farm.

8. The meat in this consignment:
- Is fit for human consumption;
- Is
free of contamination by esophageal content and blood clots,
-

especially in the neck and intercostal muscles of the ribs;

Shows no evidence of pathogenic agents (bacterium, fungus, parasite);
Was obtained from animals, which were examined by Official Veterinary
Inspector of the veterinary service of Paraguay and representatives of the
IVO before, during and after slaughtering, and was considered fit for
human consumption and also controlled during processing and final

handling.
9. The beef to be exported to the

Islamic Republic of lran derives form

carcasses that:
Showed no lesions, bruises, nor icterus;
-

Were kept in chill rooms at a temperature higher than 2,0C for a period

no shorter than 24 hours;

Showed a core temperature no higher than 7C at the time of removal

from the chill rooms;

10.During deboning and cutting:
- All evident lymphatic glands and nervous tissues were removed;

The temperature of the boning hall/ cutting room was maintained al 1OC

with a variation of +/-2C;

11.When packaged, a label showing the date of production and date of
expire (12 months for frozen and 90 days for fresh beef) was affixed in
each primary package of beef and required information.
12.The frozen beef was:
- Blast frozen at a temperature between -35C and -45C for a period up to
-

48 hours;
At the time of removal from the blast freezer the temperature was not

higher than -l 8C;

The cold storage chamber and the stored beef were kept at a
temperature no higher than -l8C during the period of storage of the

beef;
The beef temperature, at the time of loading on vehicles or refrigerated
containers for movement to the port of export or to the cold store, was no

higher than -l8C.

13.The fresh beef:
- The fresh beef was storage in chambers with temperatures between1,5C and 2,0C during the time of storage.
14.The maximum duration from slaughter to export shipment shall be no
more than 60 days for frozen and 30 days for fresh beef.

For longer

periods, the IVO representatives should give a special authorization.

15.The trucks used to transport beef intended for export to the Islamic
Republic of lran are fitted with appropriate refrigeration equipment and
recording thermographs.
16.The beef was produced under conditions, which observe the requirements
of the Islamic Republic of Iran,
17.In the entrance ports of lran the consignment will be controlled and
organoleptic and microbiological tests will be run, and the results must
fulfill the Islamic Republic of lran standard.
18.The animals were exclusively slaughtered observing Islamic rites and
stunning and diagnosis of BSE in Brain slaughtered animals were not
employed in accordance terrestrial Animals Health Code.
OFFICIAL

STAMP