Agriculture and Food Production

Why This Course is Important
Without this course, you may overlook critical regulatory changes affecting import eligibility, compliance requirements, and opportunities to participate in shaping U.S. meat import policy.

Course Details
This is a self-paced eLearning course based on the Federal Register Document titled Minimum Maturation Temperature for Beef and Ovine Meat From Regions Affected With Foot-and-Mouth Disease.

Key regulatory references include:

• 9 CFR Part 94 – Foot-and-Mouth Disease, Newcastle Disease, Highly Pathogenic Avian Influenza, African Swine Fever, Classical Swine Fever, Swine Vesicular Disease, and Bovine Spongiform Encephalopathy: Prohibited and Restricted Importations

Course SKU
FR-26-3273-1