（別紙） 対米輸出食肉を取り扱うと畜場等の認定要綱 （作
Contents
1.2. 1
3. Y 9
4. O CX
5. CX 1 CX
6. CF 2
7. GE QM 2 gs S 3 Product s description XH Process category Product category Product group Remarks Raw product Intact Raw intact beef Carcass Ribeye Primals subprimals Sirloin Cuts Tenderloin Blns Mfg Trimmings Head meat Raw intact beef Cheek meat con t Weasand meat Heart meat Edible offal Other intact 1
8. CCP 4 3 y 100 2 LO 4 251500 7 5 0 1 1 1 QE 41 4 1 1 1 0 Ne 2 ure
9. 7 5 1 HACCP Cr 1 HACC m DO Ea 37 HACCP 2 Pe de 7 e B HACCP
10. 1 2 EY E o Gr 1 ZO e 3 HACCP 1 2 3 HACCP CX
11. 2 3 4 5 3 42 1 2 JAPAN 3
12. 2 0m 7 Cr Ex T 8 3 CB x 7
13. 3 4 N Re 3 1 CF
14. m M n c 100cfu cm 13 3 10 0cfu e 13 3 Q 5cfu cm 2 MP Mo 1 S D Rm os uu es 1 cm tum d 3l 3 Pu qu MU rem 6 2 4 EYE
15. XE 1 1 0 MERER EHH D T 9 m n RG SS 5 4 0 CEPI EX PL 7 ULERAL Bs
16. puo dod ud NE N xod 7 3 1 7 92 2 NN o UE 3 AmDAEORASAE SL BE 0 6m 2 1 usu NEUE 1 0 1 5 19 5 1 2 Pi
17. 1 lt E coli AOAC gt 3 M 1 VRB 2 3 4 1 8 2 3 4 2 5 5 0 2 5
18. 1 1 HACCP BEER zt HACCP 2 3 4 y P 5 y EN m HACCP CP CC TI HA CCP 2 3 CCP Y 2 1 E C
19. 2 S SOP Hy N 6 1 SSOP 28 2 2 ET 1 2 1 1
20. 4 Ij 22 MZ 1 o 2 3 3 4 E 5 i NI E
21. 1 H 2 8 8 2 5 2 165 7 4 2 X 5 3 Iuba Beg 5
22. EU deu 1 ior 1 1 1 16 UNS 2 1 EIE EEAPE 00 R S OAL e 7 A WE KHE 7 T Un
23. EE CA CB F R Cr 2 F CREW 2 HACCP n 35 F d HACCP i 3 CCP HACCP 3 HACCP HACCP
24. 2 2 WEE WO eS 3 HACCP 7 3 1 3 Cr 4 CT 4 sp m 2 7 E E M 1 at
25. 1 NOHNEAMN 2 9 code of federal regulations 894 1 2015 3 6 RAP asm T
26. 44 H 20 5f
27. X Ta i254 a a a 28 55 b b b 56 77 1 1 1 78 81 1 2 1 82 134 2 2 1 1 a 1 b 1 1 2 a XIX b 2 1 2 3 HACCP 3 4 5
28. 3 1 0 6 4 1 1 3 5 1 2 TE
29. CF 7 5 i 4 1 4 2
30. HACCP 3 5 4 1 4 1 HACCP X ME HACCP CP HAC 7 CCP 1 HACCP HACCP
31. IND m 7 Ene DN UE 8 uS 9 10 3 5 1
32. E 2 5 24 2 7 4 27 1 2 1 2
33. T CCP 2 mo 7
34. Net weight On products and containers Producing establishment number HEN 4 Shipping marks Signature of official G amp 4 Name of officia Official title 13 CONTINUATION SHEET FOR CERTIFICATE Date issued Product s description Number of Net weight pieces or of each lot containers Process category Product category Product group Remarks in each lot Signature of officiaD CEA Name of official Official title 14 6 E H 1 E 2 1 2 3 1 2 4 1 2 f m 5
35. 5 6 7 8 24 i3 HACC 7
36. 6 E 7 1 0 15 5 8 Sc Duc 26 3 1 E s E 1 25 oes
37. Ea mo Eu 1 1
38. 1 8 8 AER 5T 7wEOVtoOtoss RO kIT UCIK2VRU YE 57208 T4 7AKOS 0 ORNUEZZAT 280btc 0 8Ju3Xmei mois Syy W E v ye
39. QE EE 7 HACCP Hazard Analysis and Critical Control Points 8 HACCP 34 HACCP 9 HACCP HACCP HACCP 10 11 12 HAC
40. 2 2 1 3 5 SON ENS 3 1 5 1 IC MS F The International Commission on Microbiological Specification for Foods 3 D n 1 3 m 7 m M mo M c 3 m M 4 M 1
41. 5 3 6 Ba 7 m SEa aoc uox At O MERTE 2 1 CL pac c De ui EANe 2 3 4
42. 2 1 s 2 Gum EE C ZR P ACE CES 0D sid ene e E cr m E d 3 4
43. P T c PPVAROBRSZS HACCP 1 2 1 b X MER bpOs gg bebpuOSA SIE COPON SHE RE BI 7
44. CI eu in 40 4 y 1 2 3 FSIS Microbiology Laboratory Guidebook E CF Qt HACCP 7 m 3
45. 2 3 0 1 p pm 1 3 4 1 5 prae a 6 8 3 6 0
46. PLE 10 11 12 25 13 14 B SE REI UE zn HX JJ F 1 1
47. Escherichia coli Biotype 1 2 1 2 1 2 3 flank brisket EB rump 3 1 4 1
48. 5 0 5 6 1 MS B 7 8 9 10 GEAR 3 1 2 1ml 3 4 32
49. 4 N Ko DAS 1 1 HACCP 38 HACCP LUN 1 HACCP 2 HACCP 3 3 A 5 HACCP 5
50. Ea 4 HACCP HACCP HACCP HACCP 7 HACCP Qf 7 HH 5 2 HACCP 4 Eg RUE 3 1 HACCP CCP 36
51. 7 HACCP 7 HACCP 1 2 2 HACCP HACCP 2 3 HACCP 4 1 SSOP 1 SSOP 2 SSOP SSOP SSOP mo 3 2
52. 1 3 0 0 1 3 0 0 1 5 3 HACCP 29 Bd 1 EEHmSYTVABIBA HEUS ZIAR rump Roe SOEOSGN DNE flank om BAH D BOB ORO DEA SE CU st LIZAR c5Woo XES brisket BO EO BORED ROREOSE 30 3 1 AOAC 1 REE MPN MPN 9 5 4 1
53. BSE 21 U S C 601 et seq 9CFR327 2 9CFRT BSE Product s description Species of livestock derived from Sk zt oo fi I hereby certify that the meat and meat byproducts herein described were derived from livestock which received ante mortem and post mortem veterinary inspections at time of slaughter in plants certified for importation of their products into the United States and are not adulterated or misbranded as defined by the regulations governing meat inspection o
54. S SOP S SOP 2 HACCP 1 HACCP 3
55. HACCP 39 NoA4e BONO HO NR AM OM 3 HACCP CCP HACCP CCP S SOP HACCP E lk XodER RIS CEA SEZ d
56. 2 3 EE 2 3 4 3
57. 2 5ml 1ml 3 M 1 ml 1 2cm 3 0 0cm2 2 5m 1 0 0 8cfu cm 1 1 2cm 3 13 cfu cm 1 2 L on AUNA ESSE DUET 33 10 11 12 13 14 15 16 17 LAS ER HACCP gt t 1 2 1 ER Jug 2 MD E
58. CCP CCP CCP CCP CCP CCP 3 5 CCP 4
59. 2 3 4 DA 4 1 6 E AS 1 C UKSB E 1
60. apu 2 2mX2 5m T IK 18 v CT Cv 4 9m 3 4m 3 8m
61. 1 2 m 6 1 2 7 15 1 1 1 ubl 2 lm RT E 1 nA 2 2 1 1 CX
62. H F dil 2 3 4 11 4 H H A Wm od om
63. S SOP 3 S SOP 4 S SOP es 3 SSOP 1 S SOP 2 S SOP 4 SSOP S SOP SSOP 5 1 S SOP
64. 2 x3 WA 4 5 1 H E B 1 2 3 I Ac SS CF 7 T 7 CE
65. 1 1 2 Ds 3 Es 3 1 1 2 1 Ea 2 3 1 RHH ZERTAZ E 4 3 1 2 3
66. 2 2 4 NSBB ZR RESONBRw amp O Ss 1 2 2 4 3 punc dni ou duc de 4 1 5
67. 6 7 RABI 21 3 HACCP 1 1 Sanitation Standard Operating Procedures TS SOP 2 SSOP 1 SSOP S SOP 2 SSOP
68. n BE TERRE 3 4 5 RT 6
69. 1 2 B 4 5 6 7 8 9 10 m Hip e HH 11 12 03 14 12 5 Place DEPARTMENT OF FOOD SAFETY INSPECTION AND SAFETY DIVISION CERTIFICATE FOR EXPORT TO UNITED STATES ORIGINAL City Country JAPAN MINISTRY OF HEALTH LABOUR AND WELFARE NO FORM 8 90 Official Meat Inspection Certificate for Chilled Frozen Meat and Meat Byproducts Date The commodi The commodi requirements equivalent to those in the Federal Meat Inspection Act and said regulations following requirements ies were exported from a region of negligible risk for BSE ies were derived from bovines that passed ante mortem and post mortem inspections T Number of pieces orcontainers Identification marks Consignor Address Consignee Address Destination
70. 2 3 MB DIA Mo QU A 2 Ga A ed 6 1 m e 23 7
71. Race BS 4 C13 2 2 n c T gd XH a n c 1 0 82 1 RAFA TEREA 2 7 58 2 3 Pi
72. RII PRE VE Me SS a Cu RIEN HERE E FH B EEL CbEITIBDODEI C3 0 45 CF T 7 RIR 1 mo 1 Li 3 3 0 17
73. ee 3 5 1 SEDE HACCP HACCP pus
74. EL pu 1 opu Ro Lu 1 wm 1 8 3 20 5 3 21 mE 2 1 1 1
75. JAPAN INSPECTED AND PASSED BY MINISTRY OF HEALTH LABOUR amp WELFARE EST XX 4 1 O1 l9 6 INSP D amp P S D XXXXXXXX 43 2
76. MA 15 CT 2 QUE B nuca RU CHER I mue Je U Bx Jo 3 ism 1 2 3 4 5 6 7 8 9 1 2 3 4
77. X 3 3 3 HACCP HACCP xt ub Tub i Er Si D ul ul ul uult MB WB xS Ke Tor 9 KE E 2S 2 H H E 1 2 WER 3
78. 5 1 6 35 1C24 2 1 2 3 2 4 2 4 1 2 3 1 2 1 0ml 3 0 0cm 1 5ml
79. CP 1 Tl ESANEAN Eg
80. I Ac SS HEK REXI CF 7 T 7 3 3 3 HACCP HACCP xt ub Tub i Er Si D ul ul ul uult MB WB xS Ke 9 KE E xt 2S 10 3
81. f the U S Department of Agriculture and that said products have been handled in a sanitary manner in this country and are otherwise in compliance with The undersigned authorized veterinary official of the Government of Japan certifies that the beef and beef byproducts meet the If BSE has been diagnosed in one or more indigenous bovines in the region of negligible risk the commodities were derived from bovines subject to a ban on the feeding to ruminants of meat and bone meal or greaves derived from ruminants The commodities were prepared in an establishment that is eligible to have its products imported into the United States under the Federal Meat Inspection Act 21 U S C 601 et seq and the regulations of 9 CFR 327 2 and the beef meets all other applicable requirements of the Federal Meat Inspection Act and regulations thereunder 9 CFR chapter M
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