Minimum Maturation Temperature Changes for Beef and Ovine Meat Imports from FMD-Affected Regions
Stay current on regulatory changes affecting the importation of boneless beef and ovine meat from regions impacted by foot-and-mouth disease (FMD). This course highlights the USDA-APHIS proposal to lower the minimum required maturation temperature from 4°C to 2°C, aligning U.S. standards with the World Organization for Animal Health (WOAH) recommendations. Learn what this technical adjustment means for trade, animal health safeguards, and compliance—while keeping all existing disease prevention measures intact.
In this course you will learn the following:
* Understand the purpose and intent of the proposed rule and its alignment with international standards.
* Identify the specific regulatory change and the conditions under which it applies.
* Recognize the opportunity for public participation and how to submit comments.
* Appreciate that the rule is not final and may change based on stakeholder input.
NOTE: Unless otherwise indicated, all course purchases are for access to the course for a period of 1-year. At the end of the one year term, the course will be set to “inactive”.