[Federal Register Volume 74, Number 239 (Tuesday, December 15, 2009)]
[Rules and Regulations]
[Pages 66217-66222]
From the Federal Register Online via the Government Publishing Office [www.gpo.gov]
[FR Doc No: E9-29797]


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DEPARTMENT OF AGRICULTURE

Animal and Plant Health Inspection Service

9 CFR Part 94

[Docket No. APHIS-2008-0032]
RIN 0579-AC80


Importation of Cooked Pork Skins

AGENCY: Animal and Plant Health Inspection Service, USDA.

ACTION: Final rule.

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SUMMARY: We are amending the regulations to allow for the importation 
of cooked pork skins from regions affected with foot-and-mouth disease, 
swine vesicular disease, African swine fever, and classical swine fever 
under certain conditions. We are taking this action after preparing a 
risk assessment that concluded that the cooking methods examined are 
sufficient to inactivate the pathogens of concern. This action will 
relieve restrictions on the importation of cooked pork skins while 
continuing to protect against the introduction of those diseases of 
concern.

DATES: Effective Date: January 14, 2010.

FOR FURTHER INFORMATION CONTACT: Dr. Karen A. James-Preston, Director, 
Technical Trade Services-Products, National Center for Import and 
Export, VS, APHIS, 4700 River Road Unit 40, Riverdale, MD 20737-1231; 
(301) 734-8172.

SUPPLEMENTARY INFORMATION:

Background

    The regulations in 9 CFR part 94 (referred to below as the 
regulations) prohibit or restrict the importation of certain animals 
and animal products into the United States to prevent the introduction 
of communicable diseases of livestock and poultry. The regulations in 
Sec. Sec.  94.4, 94.8, 94.9, and 94.12, among others, contain 
requirements for the importation of cured or cooked meat and pork or 
pork products from regions where rinderpest, foot-and-mouth disease 
(FMD), African swine fever (ASF), classical swine fever (CSF), and 
swine vesicular disease (SVD) exist.
    On July 2, 2008, we published a proposed rule\1\ in the Federal 
Register (73 FR 37892-37896, Docket No. APHIS-2008-0032) in which we 
proposed to allow for the importation of cooked pork skins from regions 
affected with FMD, ASF, CSF, and SVD under certain conditions. 
Specifically, we proposed to amend the FMD-related provisions in Sec.  
94.4, the ASF-related provisions in Sec.  94.8, the CSF-related 
provisions in Sec.  94.9, and the SVD-related provisions in Sec.  94.12 
by adding a new paragraph to each section that authorizes the 
importation of pork skins if they have been cooked using one of the two 
cooking methods described in the proposed rule.
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    \1\ To view the proposed rule and the comments we received, go 
to (http://www.regulations.gov/fdmspublic/component/main?main=DocketDetail&d=APHIS-2008-0032).
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    We solicited comments on the proposed rule for 60 days ending 
September 2, 2008. We received six comments by that date, from State 
agriculture departments, a pork industry association, and a snack food 
manufacturer. The commenters raised several issues related to the 
proposed rule. These issues are discussed below.
    All the commenters expressed concern that importing cooked pork 
skins into the United States would increase the risk of introducing 
swine diseases into the United States. Some commenters expressed 
concern that disease could be introduced through contaminated packaging 
as well as through the product itself.
    As we explained in the proposed rule, cooked pork skins imported 
into the United States must meet the other requirements of our 
regulations as well as the provisions of the Federal Meat Inspection 
Act and the regulations in 9 CFR part 327. These safeguards include 
requirements for pork and pork products from regions where ASF exists 
to be packed in clean new packaging that is clearly distinguishable 
from packaging used for pork or pork products not eligible for export 
to the United States. These safeguards have been effective in 
preventing the introduction of swine diseases into the United States.
    One commenter stated that the cooking processes do not alter 
protein functionality in pork skins. The commenter expressed concern 
that pork skin pellets could be rehydrated to their original 
consistency and could therefore present a risk of spreading disease.
    As we explained in the proposed rule, cooked pork skins would be 
fully cooked by one of two cooking processes, both of which exceed the 
heat inactivation requirements for the pathogens of concern. In 
addition, the low levels of water activity in the pellets would make it 
unlikely that the pathogens would survive, since viruses prefer moist 
conditions. Rehydrating the pellets would not reactivate the pathogens.
    One commenter stated that when pork skins are cooked in accordance 
with the proposed processes, there would be a temperature discrepancy 
between the temperature of the oven or cooking oil and internal 
temperature of the product. The commenter was concerned that, without 
proper validation, the internal temperature of the product would not be 
held high enough for long enough to inactivate viruses.
    The product in this case consists of small pieces of skin which are 
typically 1 to 6 centimeters in width and half a centimeter thick. 
Given both the size of the pieces of skin and the length of the 
prescribed cooking times, we are confident that the interior 
temperature of the product will reach a temperature that will be near 
that of the oven or cooking oil and that will be sufficient to 
inactivate all the pathogens of concern.
    One commenter stated that the Animal and Plant Health Inspection 
Service (APHIS) underestimated the likelihood of the imported pork 
skins

[[Page 66218]]

being fed to swine. The commenter stated that in pork rind frying 
operations, spent or uncooked pellets would be sent to rendering 
facilities that would then sell their products to swine feedlots. The 
commenter stated that because the import request was for cooked product 
that would need further processing, not for fried product, this 
represented a risk of spreading disease to domestic swine.
    APHIS notes that both cooking processes include cooking in oil, or 
deep frying, at temperatures which exceed the inactivation requirements 
for the pathogens of concern. Furthermore, while we acknowledge that 
commercial operations may send waste pellets to rendering facilities, 
we also note that any waste pellets used as feed would be regulated 
under 9 CFR part 166, which includes requirements that any garbage 
intended for use as swine feed must be treated to kill disease 
organisms. We are making no changes to the rule in response to this 
comment.
    One commenter stated that the process for approving facilities 
required only one-time inspection and was inadequate to assure that a 
facility met the requirements in the regulations.
    We disagree. In addition to APHIS inspection and approval of 
facilities, the Food Safety and Inspection Service (FSIS), U.S. 
Department of Agriculture, also conducts periodic inspections and 
audits of overseas facilities. We are confident that these reviews will 
be effective in ensuring that foreign processing facilities meet the 
requirements of the regulations.
    Several commenters asked for an explanation of how we would know if 
the requirements set forth in the regulations have been met. One 
commenter specifically asked how quality control at foreign plants 
would be documented.
    Cooked pork skins to be imported into the United States would have 
to be produced at a facility that meets both APHIS and FSIS 
requirements, and would have to be accompanied by both the foreign meat 
inspection certificate required by 9 CFR part 327 and certificates 
issued by the national government of the region of origin that state 
that the cooked pork skins meet the requirements of our regulations. 
Products that do not meet these requirements are not allowed entry into 
the United States. These procedures are the same as those currently 
required for other meat and meat products imported into the United 
States and have been effective in preventing the introduction of 
foreign animal diseases.
    One commenter asked if there was a need for sampling of products 
and packaging at the port of entry.
    Such sampling will not be necessary. To be allowed entry into the 
United States, pork skins must be fully cooked according to one of the 
two cooking processes described in the proposed rule. Sampling cooked 
products would not provide any additional protection for U.S. animal 
health because the cooking processes will inactivate the pathogens of 
concern.
    Two commenters raised the issue that States are held to a higher 
standard of meat inspection than exporting countries.
    We are not making any changes in response to these comments, as the 
issue is outside APHIS' statutory authority.
    Therefore, for the reasons given in the proposed rule and in this 
document, we are adopting the proposed rule as a final rule, without 
change.

Executive Order 12866 and Regulatory Flexibility Act

    This final rule has been reviewed under Executive Order 12866. The 
rule has been determined to be not significant for the purposes of 
Executive Order 12866 and, therefore, has not been reviewed by the 
Office of Management and Budget.
    We are amending the regulations to allow for the importation of 
cooked pork skins from regions affected with FMD, SVD, ASF, and CSF 
under certain conditions. We are taking this action after preparing a 
risk assessment that concluded that the cooking methods examined are 
sufficient to inactivate the pathogens of concern. This action will 
relieve restrictions on the importation of cooked pork skins while 
continuing to protect against the introduction of those diseases of 
concern. In accordance with the Regulatory Flexibility Act, we have 
analyzed the potential economic effects of this action on small 
entities.
    Pork rinds are a snack food that is made from deep-fried pork rind 
pellets (cooked pig skins). The size of the pork rind snack 
manufacturing industry is considered to be relatively small. Available 
Economic Census data do not provide specific information on the pork 
rind snack industry. The Census categorizes the pork rind industry with 
certain other snack foods (excluding potato chips, corn chips, and 
related products) under ``other snack food manufacturing,'' and the 
product classification code is 3119197.\2\ As table 1 shows, the 
industry is comprised of a relatively small number of establishments. 
On average, these establishments employ fewer than 100 employees and 
therefore most, if not all, of the establishments can be considered to 
be small entities.\3\
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    \2\ The products included within this code are other chips, 
sticks, hard pretzels, bacon rinds, popcorn (except candied), etc., 
excluding crackers, soft pretzels, and nuts.
    \3\ The U.S. Small Business Administration (SBA) defines 
establishments engaged in other snack food manufacturing (North 
American Industry Classification System code 311919) as small if 
their employees number no more than 500.

        Table 1.-Snack food manufacturing, excluding potato chips, corn chips, and related products, 2002
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                                                                        Total cost of          Total value of
      Number of         Number of employees   Payroll  ($ million)      materials  ($          shipments  ($
    establishments                                                         million)               million)
----------------------------------------------------------------------------------------------------------------
47                     4,284                  $131                  $365                   $959
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Source: 2002 Economic Census (http://www.census.gov/prod/ec02/ec0231i311919.pdf).

    Although no clear-cut method exists to disaggregate the pork rind 
snack manufacturers from the other snack manufacturers in the Census 
data, we can use available sales information for pork rind snack food 
to approximate the size of this segment of the industry. Currently two 
trade associations keep track of pork rind snack sales: The Snack Food 
Association of Alexandria, VA, reported sales of $562 million (-21.6 
percent)\4\ and Information Resources, Inc., of Chicago, IL, reported 
sales of $98 million (-16.8 percent).\5\
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    \4\ Sales in 2005, which includes all distribution channels. 
Percentage shows the change from previous year.
    \5\ Total supermarket, drug store, and mass merchandising sales 
for the 52 weeks ending May 21, 2006, excluding Wal-Mart. Percentage 
shows the change from previous year.
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    Comparing these trade association data to the $959 million shipment 
value reported in the Census data for ``other snack food 
manufacturing,'' sales by the

[[Page 66219]]

pork rind snack manufacturers may represent as much as one-half of 
sales for this product category. In terms of the sales trend, it is 
notable that both trade associations reported about 20 percent declines 
in sales from the previous year. The slowdown in sales may at least 
partially reflect a shift in consumers' orientation away from the high-
protein/low-carbohydrate diet that seems to have peaked in 2004.

Pork Rind Pellet Manufacturers

    Pork rind pellets are made from cooked pork skins and are the main 
material used in making pork rind snacks. The number and size of the 
pork rind pellet manufacturers (including manufacturers of pork 
cracklings\6\) are relatively small. Only 17 establishments compose 
this industry, and they had a total shipment value in 2002 of $196 
million, as shown in table 2.
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    \6\ Cracklings are produced from pellets -- cooked pork skins -- 
that are thicker and meatier than rinds.

                                  Table 2.-Pork rind pellet manufacturers, 2002
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                                                     Number of companies                           Estimated
   Product code          Product description          with shipments of       Shipment value        shipment
                                                       $100,000 or more        ($ million)         volume\1\
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311611R121          Pork rind pellets, including   5                        $45                155.9 million
                     pork cracklings, made in                                                   pounds (70,715
                     slaughtering plants                                                        metric tons)
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311612A441          Pork rind pellets, including   12                       151                56 million pounds
                     pork cracklings, made from                                                 (91,580 metric
                     purchased carcasses                                                        tons)
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\1\ Although shipment volumes for pork rind pellets are not available in the 2002 Census data, the 1997 Census
  data indicate that 123.7 million pounds were shipped for product code 311612A441, with a total shipment value
  of $130 million. The 2002 figures are calculated based on this information.
Source: 2002 Economic Census.

U.S. Imports and Exports of Pork Rind Products

    Trade data\7\ specific to pork rinds are not available; instead, 
three harmonized tariff schedule (HTS) data for the edible offal of 
swine are examined and summarized.8, 9 Tables 3 and 4 
summarize the import and export trends for these three HTS codes.\10\
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    \7\ Source: U.S. International Trade Commission Interactive 
Tariff and Trade Dataweb.
    \8\ HTS 020649 - Edible offal of swine, frozen: Other; HTS 
0206490050 - Edible offal of swine, frozen, pork rind (Note: This 
classification is no longer available in the 2007 HTS); HTS 
1602494000 - Other prepared or preserved meat, meat offal, or blood 
of swine: Other, not containing cereals or vegetables, other.
    \9\ Of those, only one HTS is specifically for pork rind 
(frozen). The other two include other edible offal of frozen, 
prepared, or preserved swine.
    \10\ ``Landed Duty-Paid Value,'' which is the sum of the cost, 
insurance, and freight (CIF) value plus calculated duties, is used 
for the trade data.
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    The United States has imported a relatively small volume of edible 
offal of swine, including pork rinds, at an average of 7,000 metric 
tons annually with a value of $12 million over the past 5 years. 
Although the import of swine offal peaked in 2005 and has declined 
since, U.S. exports are relatively stable. The United States exported, 
on an average, about 24,000 metric tons with an average value of $24 
million, and the United States has been a consistent net exporter of 
the edible offal of swine over the past 5 years.

                 Table 3.-U.S. imports of edible offal of swine, frozen, prepared, or preserved
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                     2002                2003                2004                2005                2006
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  Country     Million    Metric    Million   Metric    Million   Metric    Million   Metric    Million   Metric
              dollars      ton     dollars     ton     dollars     ton     dollars     ton     dollars     ton
----------------------------------------------------------------------------------------------------------------
Canada       2.9        2,901     4.3       3,553     10.5      4,481     7.0       6,635     5.7       6,274
------------
Denmark      8.1        2,183     6.8       2,281     7.5       1,893     2.1       2,247     2.1       1,127
------------
Mexico       0.0        0         1.1       0         0.6       108       0.0       79        0.0       0
------------
Others       0.0        177       0.0       144       0.1       102       0.1       174       0.0       27
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Total        11.3       5,261     12.8      5,978     19.2      6,584     9.5       9,135     7.8       7,428
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Source: U.S. International Trade Commission, HTS 0206490000, 0206490050, 1602494000


                 Table 4.-U.S. exports of edible offal of swine, frozen, prepared, or preserved
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                   2002                 2003                 2004                 2005                2006
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 Country    Million    Metric    Million    Metric    Million    Metric    Million    Metric    Million   Metric
            dollars     tons     dollars     tons     dollars     tons     dollars     tons     dollars    tons
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Mexico     10.1       15,405    11.0       16,747    19.4       24,325    18.3       21,235    16.5      22,078
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Japan      9.4        3,102     3.3        1,410     0.9        272       1.4        435       4.4       1,494
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Korea      0.5        358       1.6        776       1.8        848       2.2        1,029     3.0       1,330
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[[Page 66220]]

 
Hong Kong  2.3        1,097     1.4        679       1.2        353       1.1        261       1.5       330
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Others     3.8        2,518     2.3        2,720     1.1        1,584     1.1        853       0.8       695
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Total      26.1       22,120    19.6       22,332    24.4       27,382    24.1       23,813    26.2      25,927
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 Source: U.S. International Trade Commission.

Exports of Pork Rind Products from Brazil

    Two HTS categories that include pork skins are used to examine the 
status of Brazilian exports of pork rinds: 160249 (Meat, Meat Offal or 
Mixtures of Swine, Prepared or Preserved, NESOI\11\) and 020649 (Offal 
of Swine Except Livers, Edible, Frozen).

                                   Table 5.-Exports of swine offal from Brazil
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                         2003                          2004                                2005
           -----------------------------------------------------------------------------------------------------
  Country                           Per                           Per                           Per
             Million    Metric    metric    Million   Metric    metric    Million   Metric    metric    % share
             dollars     tons       ton     dollars    tons       ton     dollars    tons       ton    of volume
----------------------------------------------------------------------------------------------------------------
Hong Kong   $7.2       9.199     781.9     $9.5      10.347    916.9     $15.2     14,537    1,046.9   65.2%
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Russia      3.4        4,621     725.3     2.2       2,897     750.1     4.1       4,689     876.8     21.0%
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Others      2.3        3,882     602.7     3.3       3,493     942.7     3.0       3,064     960.1     13.7%
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World       12.9       17,702    727.8     15.0      16,737    893.4     22.3      22,290    999.2     100%
 Total
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Source: U.S. Census Bureau, as reported by Global Trade Information Services, Inc.

    Brazil exports a relatively small amount of swine offal products. 
On an average, it exports about 19,000 metric tons annually with a 
total value of $17 million. Hong Kong is by far the largest buyer of 
Brazilian swine offal, accounting for almost two-thirds of total 
exports. Russia is the second largest buyer; however, its imports are 
limited to frozen swine offal (HTS 0206491).
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    \11\ Not Elsewhere Specified Or Indicated.
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    In terms of the aggregate world export of swine offal products, 
Brazil is ranked around tenth in both HTS categories with its share 
accounting for about 1 percent of world trade.\12\
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    \12\ Top exporters of HTS 020649 in 2005 were the United States 
(18 percent share), Germany (16 percent), Canada (13 percent), and 
Denmark (11 percent). For HTS 160249, top exporters were China (25 
percent), Denmark (14 percent), Germany (12 percent), and the United 
States (8 percent).
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Expected Economic Impact

    The expected impact of the final rule on the U.S. economy is 
illustrated under two scenarios: 3 million pounds (1,361 metric tons) 
and 4 million pounds (1,814 metric tons) of pork rind pellets imported 
from Brazil.\13\ These scenarios reflect the initial plan of the U.S. 
importer who requested the rule.
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    \13 \We used a nonspatial, partial equilibrium welfare model to 
quantify the economic effects of this rule. In addition to the 
importer's plan to import 3 to 4 million pounds, the price and 
quantity data explained in previous sections are used as inputs.
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    Table 6 summarizes the estimated price effects and impacts for U.S. 
producers and consumers under these two scenarios, using a nonspatial, 
partial equilibrium welfare model. The changes are minor; the model 
estimates that the net welfare benefit would be about $19,000 under the 
first scenario (3 million pounds imported) and $30,000 under the second 
scenario (4 million pounds imported). These welfare measures reflect a 
reduction in domestic production that would be more than offset by an 
increase in consumption. The changes in domestic production and 
consumption would be less than 1 percent. It is, therefore, safely 
assumed that the final rule will not have a significant economic impact 
on small entities in the pork rind industry.

                 Table 6.-Estimated impact on the U.S. economy of pork offal imports from Brazil
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                                                        Pork rind pellets imported from Brazil
                                     ---------------------------------------------------------------------------
                                      1,361 metric tons (3 million pounds)  1,814 metric tons (4 million pounds)
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Change in U.S. consumption, metric    680.8                                 840.8
 ton
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Change in U.S. production, metric     -730.2                                -973.2
 ton
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Change in price of pork rind          -$17.08                               -$22.76
 pellets, dollars per metric ton
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[[Page 66221]]

 
Change in consumer welfare, thousand  $1,577                                $2,104
 dollars
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Change in annual net welfare,         $19                                   $30
 thousand dollars
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    Under these circumstances, the Administrator of the Animal and 
Plant Health Inspection Service has determined that this action will 
not have a significant economic impact on a substantial number of small 
entities.

Executive Order 12988

    This final rule has been reviewed under Executive Order 12988, 
Civil Justice Reform. This rule: (1) Has no retroactive effect; and (2) 
does not require administrative proceedings before parties may file 
suit in court challenging this rule.

Paperwork Reduction Act

    This final rule contains no new information collection or 
recordkeeping requirements under the Paperwork Reduction Act of 1995 
(44 U.S.C. 3501 et seq.).

List of Subjects in 9 CFR Part 94

     Animal diseases, Imports, Livestock, Meat and meat products, Milk, 
Poultry and poultry products, Reporting and recordkeeping requirements.

0
Accordingly, we are amending 9 CFR part 94 as follows:

PART 94--RINDERPEST, FOOT-AND-MOUTH DISEASE, EXOTIC NEWCASTLE 
DISEASE, AFRICAN SWINE FEVER, CLASSICAL SWINE FEVER, SWINE 
VESICULAR DISEASE, AND BOVINE SPONGIFORM ENCEPHALOPATHY: PROHIBITED 
AND RESTRICTED IMPORTATIONS

0
1. The authority citation for part 94 continues to read as follows:

    Authority:  7 U.S.C. 450, 7701-7772, 7781-7786, and 8301-8317; 
21 U.S.C. 136 and 136a; 31 U.S.C. 9701; 7 CFR 2.22, 2.80, and 371.4.

0
2. Section 94.4 is amended as follows:
0
a. In paragraph (b)(7), by removing the citation ``Sec.  94.4(b)(4) or 
(b)(5)'' and adding the words ``paragraph (b)(4) or (b)(5) of this 
section'' in its place.
0
b. By redesignating paragraphs (b)(8) and (b)(9) as paragraphs (b)(9) 
and (b)(10), respectively, and adding a new paragraph (b)(8) to read as 
set forth below.
0
c. In newly redesignated paragraph (b)(9)(ii), by removing the citation 
``(b)(8)(i)'' and adding the citation ``(b)(9)(i)'' in its place.


Sec.  94.4  Cured or cooked meat from regions where rinderpest or foot-
and-mouth disease exists.

* * * * *
    (b) * * *
    (8) Pork rind pellets (pork skins). Pork rind pellets (pork skins) 
must be cooked in one of the following ways:
    (i) One-step process. The pork skins must be cooked in oil for at 
least 80 minutes when oil temperature is consistently maintained at a 
minimum of 114 [deg]C.
    (ii) Two-step process. The pork skins must be dry-cooked at 260 
[deg]C for approximately 210 minutes after which they must be cooked in 
hot oil (deep-fried) at 104 [deg]C for an additional 150 minutes.
* * * * *

0
3. Section 94.8 is amended as follows:
0
a. In paragraph (a)(3)(i), by removing the citation ``(a)(4)'' and 
adding the words ``(a)(5) of this section'' in its place.
0
b. By redesignating paragraph (a)(4) as paragraph (a)(5), and by adding 
a new paragraph (a)(4) to read as set forth below.


Sec.  94.8  Pork and pork products from regions where African swine 
fever exists or is reasonably believed to exist.

* * * * *
    (a) * * *
    (4) The pork product is pork rind pellets (pork skins) that were 
cooked in one of the following ways in an establishment that meets the 
requirements in paragraph (a)(5) of this section:
    (i) One-step process. The pork skins must be cooked in oil for at 
least 80 minutes when oil temperature is consistently maintained at a 
minimum of 114 [deg]C.
    (ii) Two-step process. The pork skins must be dry-cooked at a 
minimum of 260 [deg]C for approximately 210 minutes after which they 
must be cooked in hot oil (deep-fried) at a minimum of 104 [deg]C for 
an additional 150 minutes.
* * * * *

0
4. Section 94.9 is amended as follows:
0
a. In paragraph (c)(1)(ii)(B), by removing the word ``or'' the second 
time it appears.
0
b. In paragraph (c)(1)(iii)(C)(2), by removing the period at the end of 
the paragraph and adding ``; or'' in its place.
0
c. By adding a new paragraph (c)(1)(iv) to read as set forth below.
0
d. In paragraph (c)(2), by removing the citation ``(c)(1)(ii) or 
(iii)'' and adding the citation ``(c)(1)(ii), (iii), or (iv)'' in its 
place.
0
e. In paragraph (c)(3), by removing the citation ``(c)(1)(ii) or 
(iii)'' both places it occurs and adding the citation ``(c)(1)(ii), 
(iii), or (iv)'' in its place.


Sec.  94.9  Pork and pork products from regions where classical swine 
fever exists.

* * * * *
    (c) * * *
    (1) * * *
    (iv) Pork rind pellets (pork skins) originating in regions where 
classical swine fever is known to exist may be imported into the United 
States provided they have been cooked in one of the following ways:
    (A) One-step process. The pork skins must be cooked in oil for at 
least 80 minutes when oil temperature is consistently maintained at a 
minimum of 114 [deg]C.
    (B) Two-step process. The pork skins must be dry-cooked at a 
minimum of 260 [deg]C for approximately 210 minutes after which they 
must be cooked in hot oil (deep-fried) at a minimum of 104 [deg]C for 
an additional 150 minutes.
* * * * *

0
5. In Sec.  94.12, a new paragraph (b)(1)(vi) is added to read as 
follows:


Sec.  94.12  Pork and pork products from regions where swine vesicular 
disease exists.

* * * * *
    (b) * * *
    (1) * * *
    (vi) Pork rind pellets (pork skins) must be cooked in one of the 
following ways:
    (A) One-step process. The pork skins must be cooked in oil for at 
least 80 minutes when oil temperature is consistently maintained at a 
minimum of 114 [deg]C.

[[Page 66222]]

    (B) Two-step process. The pork skins must be dry-cooked at a 
minimum of 260 [deg]C for approximately 210 minutes after which they 
must be cooked in hot oil (deep-fried) at a minimum of 104 [deg]C for 
an additional 150 minutes.
* * * * *
    Done in Washington, DC, this 9\th\ day of December 2009.

Kevin Shea,
Acting Administrator, Animal and Plant Health Inspection Service.
[FR Doc. E9-29797 Filed 12-14-09; 8:33 am]
BILLING CODE 3410-34-S