Procedure for Importation of Meat and Meat Products issued by Livestock Breeding and Veterinary Department of the Ministry of Agriculture, Livestock and Irrigation

Livestock Breeding and Veterinary Department

Ministry of Agriculture, Livestock and Irrigation

Procedure for Importation of Meat and Meat Products

Step (1)

A person importing meat and meat products into Myanmar shall apply a recommendation certificateo the Livestock Breeding and Veterinary Department (LBVD) along with the following supporting documents.

1. Import application form
2. Application letter with Company letter head signed by the company’s director. It should be expressed meat quality, place and bio-security level of storage and sale market.
3. Copy of Veterinary Health Certificate issuing by the Veterinary authority of exporting country. For chicken meat, duck meat and turkey meat, it should express free of avian influenza in exporting country.
4. HACCP and GMP certificate of meat processing plant
5. Performa invoice
6. Sale contract
7. Recommendation from Meat Inspection Board under the Myanmar Livestock Federation
8. Copy of company registration issued by Directorate of Investment and Company Administration.
9. Sample products for lab testing
10. Form VI
11. Form XXVI

Step (2)

LBVD shall check and review on the completeness of the application and register the documents. For the incomplete and incorrect application, LBVD informs the importer with reason. The importer corrects, completes and resubmit the documents. If application is rejected, the process ends here. The LBVD test the sample products for the assurance of standard quality and free from harmful pathogens or toxins. For the complete and correct application and successful lab test, the LBVD shall issue the import recommendation certificate. After receiving the import recommendation certificate from the LBVD, the importer shall continue to apply the import license at the Ministry of Commerce.

Step (3)

Upon the arrival to designated port or border gate of Myanmar, the importer shall submit the Import Declaration and relevant documents to the Customs Department and the LBVD for laboratory test via the Myanmar Automated Cargo Clearance System (MACCS). LBVD shall check the sample product of imported meat, including recommendation certificate issued by the LBVD, import license issued by the Department of Trade under the MOC, original Veterinary Health Certificate issued by the Veterinary Authority of exporting country, packing list and bill of lading/Airway bill and PC3 for border trade importation.

Step (4)

For the successful lab test, the LBVD will provide the result and approval of “Agree” via the MACSS and shall issue the Veterinary Health Certificate (VHC) to the importer. The LBVD shall, with the approval of the Ministry establish Inspection Stations in required regions for inspection of imported meat and meat products. The importer shall pay the laboratory testing fee and Health Certificate fee (1500 Kyats per ton for meat products and 4000 Kyats per ton for value added dry meat) as determined by the LBVD.

Remark-

The overall process will take from 7 to 10 days.

1. The health certificate must include the following information.

For Beef and Mutton

1. The country of origin is free from Rinderpest and Bovine Spongiform Encephalopathy.
2. The country/ region/ zone of origin has been free from FMD.
3. The farms or premises of origin has been free from for infectious and contagious disease notifiable in the country of origin for the past (12) months preceding the slaughter of the animals and until the time of export.
4. The animals are born and reared in the country of origin or have been in the country of origin for not less than 4 months prior to slaughter.
5. The animals have received ante-mortem and post-mortem inspection and found to be free from infectious and contagious disease.
6. The meat/meat products have been processed under supervision of full-time authorized veterinary officials. Every precaution has been taken to prevent any contamination during the manufacturing, packaging and until the time of export.
7. The meat/meat products do not contain preservatives, additives or any substances posing a harmful risk to human health.
8. The meat/meat products have been sampled to tests for food microrganisms as well as drugs and pesticide residae.
9. The meat/meat products have been stored by frozen for not more than (3) months prior to export.
10. The meat/meat products shall bear a health mark or meat inspection legend in any form or a label.

For Chicken Meat

1. The original country also has to be free from Highly Pathogenic Avian Influenza (HPAI) the past (6) months prior to export.
2. The country of origin is free from Fowl plague and Salmonella pullorum.
3. During the (6) months, immediately prior to export the premises of origin must be free from clinical signs or other evidence of Avian Encephalomyelitis, Egg-drop Syndrome (EDS), Parvo Virus Infection, Infectious Anaemia and Ornithosis.
4. The farms or premises of origin has been free from for infectious and contagious disease notifiable in the country of origin the past (12) months preceding the slaughter of the animals and until the time of export.
5. The animals are born and reared in the country of origin or have been in the country of origin for not less than 4 months prior to slaughter.
6. The animals have received ante-mortem and post-mortem inspection and found to be free from infectious and contagious disease.
7. The meat/meat products must be processed under the supervision of full-time authorized veterinary officials. Every precaution must be taken by the importer to prevent any contamination during the manufacturing, packaging and until the time of export.
8. The meat/meat products must not be contained preservatives, additives or any substances posing a harmful risk to human health.
9. The importer must provide meat/meat products sample to tests for food microorganisms as well as drugs and pesticide residue.
10. The meat/meat products must be stored in frozen for not more than (3) months prior to the exportation.
11. The meat/meat products must have a successful health test marking or successful meat inspection in any form or a label.

For Pork Meat

1. The country of origin has to be free from Rinderpest, African Swine Fever, Enteroviral Encephalomyelitis and Swine Vesicular Disease
2. The country/ region/ zone of origin has to be free from Foot and Mouth Disease (FMD) and Porcine Respiratory and Reproductive Syndrome (PRRS).
3. The farms or premises of origin has to be free from for infectious and contagious disease notifiable in the country of origin the past (12) months preceding the slaughter of the animals and until the time of export.
4. The animals are born and reared in the country of origin or have been in the country of origin for not less than 4 months prior to slaughter.
5. The animals have received ante-mortem and post-mortem inspection and found to be free from infectious and contagious disease.
6. The meat/meat products have been processed under supervision of full-time authorized veterinary officials. Every precaution has been taken to prevent any contamination during the manufacturing, packaging and until the time of export.
7. The meat/meat products must not be contained preservatives, additives or any substances posing a harmful risk to human health.
8. The importer must provide meat/meat products sample to tests for food microorganisms as well as drugs and pesticide residue.
9. The meat/meat products must be stored in frozen for not more than (3) months prior to the exportation.

2. The meat/meat products are subjected to inspection for laboratory testing upon arrival. The owner/ importer shall be charged for the testing fees.
3. Failure to follow the import procedures may result in returning the meat/meat products to the country of origin or shall be destroyed without compensation.