The U.S. Meat Export Federation (USMEF) recently released a comprehensive set of guidelines for managing the export of meat products to Mexico. The 74-page booklet covers everything from paperwork at the processing plant to documentation, the National Service of Health, Food Safety and Food Quality (SENASICA) inspection, customs verification, and provides answers to commonly asked questions.

The guidelines were developed after many USMEF staff visits to different agencies and groups engaged in transportation, freight forwarding, inspection, verification and customs clearance of red meat products along the U.S.-Mexico border, according to Chad Russell, USMEF’s regional director for Mexico, the Dominican Republic and Central America.

“Our exporter members have asked us for this kind of information over the years, and this document brings the answers to many questions together in one place for easy reference,” Russell says.

A printable English-language PDF of the document can be found on the USMEF website, http://www.usmef.org/export-resources/. The guidelines were developed with supportive funding from the USDA Market Access Program (MAP), the Beef Checkoff and the Pork Checkoff programs.