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Export Requirements for Australia

AU-34 (Sep 16, 2009)

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Eligible/Ineligible Products
  1. Eligible Product
    1. Fresh/frozen pork and pork meat products, including pork imported from Australian-approved Canadian establishments.
    2. Cooked pork and pork meat products (see Processing Requirements)
    3. Canned pork, lamb, and poultry
    4. Heat-processed meat- and poultry-based flavors, except those derived from beef.
    5. Rendered animal fat
    6. Cooked Poultry (see Processing Requirements)
    7. Pork casings
      1. U.S. origin pork casings.  U.S. origin pork casings prepared, processed, selected or stored in a country other than the countries listed in 7.b. are not eligible for export to Australia.*
      2. Pork casings originating, prepared, processed, selected, and stored in Australia, New Zealand, Canada, Netherlands, and/or Denmark and imported into the U.S.  Pork casings prepared, processed, selected or stored in a country other than these countries are not eligible for export to Australia*
    8. Bovine, ovine and caprine casings originating from New Zealand or Australia.  Bovine, ovine and caprine casings prepared, processed, selected or stored in a country other than the countries listed in 7.b. are not eligible for export to Australia,*
    9. Protein-free tallow.
  2. Ineligible Product
    1. Beef and beef products.  Exceptions for imported beef products are indicated in the Documentation Section.
    2. Fresh/frozen poultry
    3. Fresh/frozen lamb

Labeling Requirements
  1. The slaughter or packaging date (month, day and year) must be placed on the cartons at the time of packaging.
  2. Shipping containers must be marked "Product of USA".

Processing Requirements
  1. Cooked poultry products must be cooked to one of the following time/temperatures to meet Australian requirements:

    74° C for 165 min. or
    75° C for 158 min. or
    76° C for 152 min. or
    77° C for 145 min. or
    78° C for 138 min. or
    79° C for 132 min. or
    80° C for 125 min.
  2. Cooked pork products must be cooked to one of the following time/temperatures to meet Australian requirements:

    56° C for 60 minutes or
    57° C for 55 min. or
    58° C for 50 min. or
    59° C for 45 min. or
    60° C for 40 min. or
    61° C for 35 min. or
    62° C for 30 min. or
    63° C for 25 min. or
    64° C for 22 min. or
    65° C for 20 min. or
    66° C for 17 min. or
    67° C for 15 min. or
    68° C for 13 min. or
    69° C for 12 min. or
    70° C for 11 min.

Documentation Requirements
  1. Pork casings from animals slaughtered in the United States, Australia, New Zealand, Denmark, Netherlands, and/or Canada.
    1. Obtain FSIS Form 9060-7 (08/13/2008), Animal Casings Export Certificate for Countries Requiring Ante-Mortem, Post Mortem, and Fit for Human Food Statements or FSIS 9060-18 (08/13/2008), Animal Casings Export Certificate for Countries Requiring Ante-Mortem, Post-Mortem and Sound and Clean Statements as applicable. Refer to Directive 9000.2.  FSIS 9060-7 and 9060-18 must be stamped with the FSIS rubber export stamp indicating the certificate number or replacement certificate number if a replacement certificate is issued.
    2. The following statements must be provided on FSIS letterhead certificate:*
      1. The casings were derived from animals that have been born, raised and slaughtered in the United States, Australia, New Zealand, Denmark, the Netherlands, and/or Canada.
      2. The casings are of porcine origin only.
      3. Slaughter dates:
      4. The name, address, and establishment numbers of the establishments where the animals from which the casings were derived were slaughtered:
      5. The name, address, and establishment numbers of the establishments where the casings were prepared,processed and/or stored.
      6. The animals from which the casings were derived were subject to ante-mortem and post-mortem inspection at the time of slaughter and were free from contagious and infectious disease which could be transmitted in casings.
      7. That all preparation, processing and storage of the casings were carried out in a country that is officially free from foot and mouth disease, rinderpest, African swine fever, classical swine fever, swine vesicular disease and Teschen disease.
      8. The casings were processed and packed:
        • so that each packing container contains casings derived from a single species of animal only;
        • so that they were not exposed to contamination before export;
        • in clean, new or disinfected packing containers;
        • so that the identification/veterinary control number of the establishment where the casings were packed was readily visible on the outer wrapping or package.


      Note:  For casings originating in another country, it is the U.S. exporter´s responsibility to provide a copy of an official Canada, Australia, New Zealand, the Netherlands, or Denmark government certificate that provides the information corresponding to statements a.- h. for the consignment in order for these statements to be included on the FSIS certificate.

      Note:  Exporters should confirm that the certification requirements on the Australia Quarantine and Inspection Service (AQIS) import permit issued for their consignments corresponds to the statements shown above. Questions about the AQIS permit should be directed to the Export Programs Division at 202-720-0082.*
  2. Bovine or ovine or caprine casings imported from New Zealand or Australia*
    1. Obtain FSIS form 9060-18 (08/13/2008), Animal Casings Export Certificate for Countries Requiring Ante-Mortem, Post Mortem, and Sound and Clean Statements.  FSIS 9060-18 must be stamped with the FSIS rubber export stamp indicating the certificate number or replacement certificate number if a replacement certificate is issued.
    2. The following statements must be provided on an FSIS letterhead certificate:*
      1. The casings were derived from bovine, ovine, or caprine animals that have been born, raised and slaughtered in New Zealand or Australia which are free from foot and mouth disease, rinderpest and peste des petits ruminants.
      2. Indicate species of origin (bovine, ovine or caprine):
      3. Slaughter Dates:
      4. The name, address, and establishment numbers of the establishments where the animals from which the casings were derived were slaughtered:
      5. The name, address, and establishment numbers of the establishments where the casings were prepared, processed and/or stored.
      6. The animals from which the casings were derived were subject to ante-mortem and post-mortem inspection at the time of slaughter and were free from contagious and infectious disease which could be transmitted in casings.
      7. That all preparation, processing and storage of the casings were carried out in a country that is officially free from foot and mouth disease, rinderpest, and peste des petits ruminants.
      8. That the country of origin of the ovine casings is a scrapie free country or the consignment does not contain casings derived from sheep or goats Over 12 months of age which originate from countries or zones not considered free from scrapie.
      9. The country of origin of bovine casings is a BSE free country/zone.
      10. The casings were processed and packed:
        • so that each packing container contains casings derived from a single species of animal only;
        • so that the casings were not exposed to contamination before export;
        • in clean, new or disinfected packing containers; and
        • so that the official establishment number of the establishment where the casings were packed was readily visible on the outer wrapping or package.


      Note:  It is the U.S. exporter´s responsibility to provide a copy of an official New Zealand or Australian government certificate that provides the information corresponding to statements a-j. for the consignment in order for these statements to be included on the FSIS certificate.

      Note:  Exporters should confirm that the certification requirements on the Australia Quarantine and Inspection Service (AQIS) import permit issued for their consignments corresponds to the statements shown above. Questions about the AQIS permit should be directed to the Export Programs Division at 202-720-0082.*
  3. Product intended for animal food - Obtain FSIS Form 9060-5 (05/06/1999), Meat and Poultry Export Certificate of Wholesomeness and FSIS Form 9115-1 (6/97), - (Health Certificate for Beef Meat/Offal Intended for Export to Australia for the Manufacture of Petfood) for edible products.  Export certification of inedible products, other than technical animal fat (9 CFR 351) and certified pet food (9 CFR 355), is no longer provided by FSIS. Exporters should contact APHIS field offices to obtain information about certification of inedible products. A list of APHIS offices is available at http://www.aphis.usda.gov/vs/ncie/iregs/products/vsavic.pdf. See FSIS Notice 17-05 for additional information.
  4. Rendered animal fat - Obtain FSIS 9060-5 (05/06/1999), Meat and Poultry Export Certificate of Wholesomeness.

    The following are also required:
    1. A declaration shall be made and signed by management on firm's letterhead stating that:

      "During the rendering process, the animal fat (or tallow) was maintained at a temperature of 120° C. for a continuous period of not less than 30 minutes."
    2. The following statement must be certified by FSIS in the "Remarks" section of FSIS Form 9060-5:

      "I have no reason to doubt manufacturer's declaration."
  5. Canned beef products derived from beef imported from Argentina, Australia, Brazil, New Zealand, or Uruguay are eligible for export to Australia.  Obtain FSIS 9060-5 (05/06/1999), Meat and Poultry Certificate of Wholesomeness. The following are required:
    1. A declaration shall be made and signed by the producing company on firm's letterhead stating that:
      1. The establishment number and batch number(s) of the product to which the declaration applies are stamped on each can or container;
      2. During processing, every portion of the contents of the batch of cans has been heated to a temperature of 100° C (212° F);
      3. This product was maintained at a temperature of _______ for _______ minutes.
      4. This product does not require refrigeration while it remains canned.
    2. Each consignment must be accompanied by the following certification statements on FSIS Form 9060-5:

      This canned _______ (species) was derived from animals subjected to ante-mortem inspection and post-mortem veterinary inspection and was found free from contagious and infectious disease. I have no reason to doubt the truth of the manufacturers declaration.

      The country/zone of origin of the meat is a BSE free country/zone.
  6. Fresh/frozen and cooked pork and pork meat products.  Obtain FSIS 9060-5, Meat and Poultry Export Certificate of Wholesomeness and FSIS 9115-2, Veterinary Certificate for Fresh/Frozen Pork and Pork Meat Products (08/17/2006) or FSIS 9115-3, Veterinary Certificate for Cooked Pork and Pork Meat Products (08/17/2006) as applicable. These certification statements for FSIS 9115-2 and certification statements for FSIS 9115-3 are required. In addition, names and addresses of the slaughterhouse(s), processing plant(s) and/or cold storage warehouse(s) listed on the FSIS 9115-2 or FSIS 9115-3 must be included in the Remarks section of the FSIS 9060-5.

    Note: Pen and ink certificate changes are unacceptable.  If the seal number is known at the time the product is certified for export, the exporter should indicate the seal number in block 14 on FSIS Form 9060-6, Application for Export Certificate.  Also, the seal number should be included in certification statement  #11 of the FSIS 9115-2 fresh pork certificate or in statement  #14 of the FSIS 9115-3 cooked pork certificate as applicable.  If the seal number is not known at the time the product is certified for export:  (1) The applicant completes FSIS Form 9060-6 entering the company name, contact person, address, and phone number of the company that will seal the container.  FSIS will then provide the FSIS Form 9060-5, Meat and Poultry Export Certificate of Wholesomeness, allow product to be stamped with the export stamp, perform export inspection, and allow shipment of the product without signing FSIS Form 9060-6, FSIS Form 9060-5, and the corresponding FSIS 9115 certificate, (2) The unsigned certificates are to be held by the original applicant.  When the seal number is obtained, it should be entered in block 14 of FSIS Form 9060-6 and included in certification statement  #11 or statement  #14 of the corresponding FSIS 9115 certificate, (3) The applicant then requests signature of the completed FSIS Form 9060-6 by the inspector who provided export inspection. FSIS Form 9060-5 and the corresponding FSIS 9115 certificate can then be signed by an FSIS veterinarian.
  7. Canned pork, lamb and poultry product - Obtain FSIS 9060-5 (05/06/1999), Meat and Poultry Certificate of Wholesomeness.  The following are required:
    1. A declaration shall be made and signed by the producing company on firm's letterhead stating that:
      1. The establishment number and batch number(s) of the product to which the declaration applies are stamped on each can or container;
      2. During processing, every portion of the contents of the batch of cans has been heated in a temperature of 100° C (212° F);
      3. This product was maintained at a temperature of _________ for ________ minutes;
      4. This product does not require refrigeration while it remains canned.
    2. Each consignment muse be accompanied by the following certification statements of FSIS for 9060-5:

      This canned __________ (species) was derived from animals subjected to ante-mortem inspection and post-mortem veterinary inspection and was found free from contagious and infectious disease. I have no reason to doubt the truth of the manufacturers declaration.
  8. Heat Processed Meat Based Flavors - Obtain FSIS Form 9060-5 (05/06/1999), Meat and Poultry Certificate of Wholesomeness.
    1. The following statements are required in the "Remarks" section of FSIS Form 9060-5:

      The animals from which the meat based flavor product was derived were subjected to ante-mortem veterinary inspection and were found to be free of contagious or infectious disease. This __________ (species) product was heat processed on _______ (dates) so that the core temperature of the meat exceeded 100° C for not less than 30 minutes. The product has not been exposed to contamination before export and has been packed in a manner approved by the Director of Animal and Plant Quarantine and is being shipped to Australia in a clean container which is sealed at the time of export. The product was processed at Establishment _______ which is currently approved for export to Australia.
  9. The following certification statements must be provided when product is to be re-exported to Japan. Upon request of the exporter, the following information must be provided either in the "Remarks" section of the FSIS Form 9060-5 or on an FSIS letterhead certificate (which is signed by the same FSIS Inspector signing the export certificate).

    Include the following for all products intended for re-export to Japan:

    "The meat and/or meat products described herein were processed under sanitary conditions in accordance with laws and regulations of the United States.  The laws and regulations of the United States have been deemed to be equivalent to the inspection laws of Japan."

    In addition, the following must be provided: Name, address, and establishment number of the slaughter (if product is quarter, half, or whole carcass) or processing plant (if packaged product). It should be presented as follows: "Date (month/year) of Manufacture," if cuts or processed products, i.e., pack date; or "Date (month/year) of Slaughter and Inspection." Note: Slaughter dates must be identified by the phase exactly as presented above. Do not omit "and inspection".

    For pork to be re-exported to Japan, also include the following statement:

    "The USA is free of hog cholera; vaccination against hog cholera is prohibited; and importation of pigs vaccinated against hog cholera is prohibited."
  10. Ship stores. Meat products destined for ship stores are considered eligible for export to Australia on a case by case basis. Exporters are advised to work closely with Australian importers who must obtain an import permit. Certification requirements are indicated on the import permit. Questions regarding certification requirements should be directed to the FSIS Technical Service Center at (402) 344-5000.
  11. All FSIS certification must be signed by an FSIS Veterinarian. In addition, the letterhead certificates must be typed. Handwritten letterhead certificates are considered unacceptable.

Other Requirements
  1. Australia requires that the Australian importer obtain a permit directly from the Director of Animal and Plant Quarantine (Australia). Applications must include: country of export, exporting company's name and establishment number, species, product type, and full details of the process of manufacture. The product type exported must correspond exactly to the approved product. The certification requirements for each type of product are indicated on the permit. Questions regarding certification requirements should be directed to the Office of International Affairs, Export Programs Division at (202) 720-0082.
  2. Australia  requires treatment of all packing material made of conifer materials as a preventive measure against pinewood parasites. This includes wood pallets. USDA, APHIS has established a marking procedure for treated pallets. More information is available at the following web site: http://www.aphis.usda.gov/ppq/swp/swaus.html

Plants Approved for Export
  1. Fresh/frozen and processed beef and poultry products, canned products, and heat processed meat/poultry-based meat flavors must be produced in plants approved by Australia prior to exportation of product. To become eligible to export to Australia, establishments should complete FSIS Form 9080-3 and submit the application through the IIC to the appropriate FSIS District Office. The District Office will sign and send this form to the FSIS Office of International Affairs, Export Programs Division, Fax (202) 720-7990, Phone 202-720-0082.

    The meat/poultry raw materials for canned meat or heat processed meat/poultry based flavors can originate from any Federally authorized establishment or imported product. In addition, prior plant approval by Australia is not necessary for export of natural casings.
  2. Fresh/frozen and cooked pork meat products must be slaughtered, processed, and stored in plants approved by Australia prior to exportation of product. To become eligible to export to Australia, establishments should complete FSIS Form 9080-3 and submit the application through the IIC to the appropriate FSIS District Office. The District Office will sign and send this form to the FSIS Office of International Affairs, Export Programs Division, Fax (202) 720-7990, Phone: 202-720-0082.

    For pork imported from Canada, it is the U.S. exporter´s responsibility to provide documentation that the product originated from Australian-approved Canadian establishments and is eligible for export to Australia.
  3. List of Eligible Plants - The Australian list of approved plants is updated periodically and is available in the Export Library.
AU-34 (Sep 16, 2009)