11.7.3 Australia

This page is part of the Guidance Document Repository (GDR).

Looking for related documents?
Search for related documents in the Guidance Document Repository

11.7.3.1 General information

Australia maintains extremely strict quarantine controls which have the effect of limiting the types of meat products which may be exported from Canada to Australia. Only fresh (chilled or frozen) pork, cooked pork, cooked canned meat products (including poultry products), rendered animal fats and natural pork casings are permitted from Canada. Permission to import meat products into Australia must be obtained in writing from the Director of Animal and Plant Quarantine (Australia) prior to the product being exported. Each application for permission to import must include the following details: country of export, name and identification or veterinary control number of producing establishment, species of origin, product type and full details of any process of manufacture the meat has been subjected to. The exporter is responsible to ensure that the certification issued by the CFIA reflects the certification conditions imposed by the import permit.

11.7.3.2 Import prohibitions or restrictions

11.7.3.2.1 Import prohibitions

Beef - Bovine Spongiform Encephalopathy (BSE): The importation of beef is prohibited.

Poultry meat: The importation of fresh/frozen poultry meat from domesticated or wild birds is strictly prohibited.

11.7.3.2.2 Import restrictions

  1. Pork meat:

    Before exporting pork meat and/or pork products to Australia, slaughter, cutting/boning and further processing establishments must be approved by the Australian authorities. Application for approval must be submitted by the operator of the establishment to the Inspector in Charge (IIC) of the establishment and when acceptable, forwarded to the Area Office (ref. Annex I of the Introduction, Application for Establishment Approval).

    Refer to Annex 1 for the list of approved establishments

    1. Raw pork:

      2.1.1 The animals from which the meat is derived must have been permanently resident in Canada and/or the United States.

      2.1.2 The meat must not be derived from the head or neck, major peripheral lymph nodes (popliteal, iliac, inguinal, axillary, ventral, middle and dorsal superficial cervical and those in the region of the head and neck) must be removed and the meat must be deboned.

      2.1.3 The establishment where the pigs were slaughtered, the meat cut/boned/processed/further processed and/or stored has a quality assurance program providing assurance that the meat destined to Australia is identified and totally segregated from meat not eligible for export to Australia.

      Note: Segregation by code by a computerized system is acceptable in slaughter, processing and cold storage establishments.

      2.1.4 Processing records must ensure the traceability of the origin of the raw pork used to manufacture pork products destined to Australia so that it can be verified that only eligible pork was used.

      2.1.5 The shipping container must be sealed in a tamper evident manner as provided in section 3.6.3.2 (Ensuing policy requirements) of Chapter 3. When both eligible meat and non eligible meat is present on premises, eligible meat must be clearly identified so that it can be easily distinguished from non eligible meat.

    2. Cooked pork:

      In addition to the items listed above the following restrictions apply:

      2.2.1 The meat must be heated at one of the prescribed time/temperature parameters indicated in Annex C (see footnote 8 in Annex C). As of January 11, 2017, cooked pork can be prepared by ultra-high temperature (UHT) processing. Details can be found at the following link: a Biosecurity Advice - PDF (577 kb).

      2.2.2 The temperature recording equipment must be checked during the cooking process and must be in good working order. Records must confirm that the applicable time/temperature is met.

      2.2.3 The cooked pork product destined to be exported to Australia must be processed and stored separately from all other products. This requirement is satisfied when the pork products destined to Australia are processed separately from products not eligible (ref. to 2.1.3. above) for export to Australia and stored separately from products not eligible for export to Australia in a manner that they are not exposed to contamination (e.g., fully packaged) and can be easily identified.

      2.2.4 Processing records, including cooking charts, must be kept for at least two years.

    3. Canned pork meat:

      In the case of canned pork products the following requirements must be fulfilled:

      2.3.1 The product must not be of a quality that requires refrigeration and must not be transported to Australia under refrigeration; and

      2.3.2 The net weight of each can must not exceed 1 kg.

  2. Rendered animal fat:

    In the case of rendered animal fat, the following requirements must be met:

    During the rendering process, the animal fat is maintained at a temperature of not less than 120°C for a continuous period of not less than 30 minutes or is subjected to other alternative heat treatments as outlined in the import permit issued by the Australian authorities.

    An attestation signed by the person who was in charge of the animal fat rendering process, specifying the rendering temperature at which the rendering or production took place, and the continuous period during which that temperature was maintained, must be provided to the CFIA and kept on file by the veterinarian in charge or the inspector in charge (VIC/IIC).

    Note: The Australian authorities may approve alternative heat treatments. The alternative heat treatments and/or other certification requirements will be outlined in the import permit issued by the Australian authorities. The import requirements are subject to change without prior notification. The applicant is responsible to ensure that the certification issued by the CFIA reflects the certification requirements imposed by the import permit. For additional certification requirements, please contact your Area Program Specialist - Export.

  3. Poultry meat - fresh/frozen:

    Poultry meat (fresh or frozen) derived from domestic or wild birds are prohibited.

11.7.3.3 Specific or additional inspection procedures

Pork:

11.7.3.3.1 Operators of establishments where pork is received and used in the manufacturing of pork destined to Australia must develop and implement effective and verifiable receiving controls to ensure that the pork received at the establishment in view of manufacturing of products destined to Australia meets Australian requirements.

11.7.3.3.2 Operators of establishments where pork is manufactured for export to Australia must develop and implement effective and verifiable control measures for all additional Australian requirements listed in section 11.7.3.2.2 (a) above.

11.7.3.3.3 The controls must include monitoring, verification and deviation procedures.

11.7.3.3.4 The measures taken by the operator to comply with applicable requirements must be reviewed and found satisfactory by the inspector. The inspector will verify compliance through usual inspection activities.

11.7.3.4 Additional certification

  1. Canned red meat products:

    See section 11.7.3.2.1 for import prohibitions.

    Certificate by an official veterinarian certifying:

    1. that the goods were derived from animals slaughtered for human consumption, at a registered establishment in Canada or an approved foreign plant;
    2. that the animals from which the goods were derived were subjected to ante-mortem and post-mortem veterinary inspection at the time of slaughter and were free from contagious and infectious diseases; and
    3. that the goods were not exposed to contamination prior to export.

    Declaration by the manufacturer, stating:

    1. that, in the course of manufacture, every portion of the contents of the cans or tins have been heated to a temperature of not less than 100°C; and
    2. The temperature of the heat used for that purpose and the length of time for which it was used, which was endorsed by an Official Veterinarian in the country of manufacture, with a certificate certifying that he is familiar with the process of manufacture of the goods, and that he has no reason to doubt the truth of the declaration.
  2. Fresh pork meat:

    Annex A together with the CFIA/ACIA 1454 and the "Permit to Import" (Import Permit) document provided by the Australian authorities are part of the manifest that must accompany the shipment.

  3. Canned poultry meat products:

    A declaration by the manufacturer, stating:

    1. that, in the course of the manufacture, every portion of the contents of the cans or tins have been heated to a temperature of not less than 100°C; and
    2. the temperature of the heat used for that purpose and the length of time for which it was used; and a statement by an official veterinarian endorsing the declaration which certifies that he is familiar with the process of manufacture of the goods and that he has no reason to doubt the truth of the declaration.

    It should be noted that the cooked meats or cooked and edible parts of animals referred to above shall not be landed unless the Chief Quarantine Officer of Australia is satisfied that the temperature of the heat used and the length of time for which it was used to heat the contents of the cans, as shown in the declaration under this regulation relating to the cooked meats or cooked and edible parts, are sufficient to ensure that every portion of the contents of the cans or tins has been heated to a temperature of not less than 100°C.

  4. Rendered animal fat:

    Note: As indicated in section 11.7.3.2.2 (b), certification requirements are subject to change without prior notification.

  5. Cooked pork:

    Annex C together with CFIA/ACIA 1454 and the "Permit to Import" (Import Permit) document provided by the Australian authorities must accompany the shipment.

  6. Annex D:

    At the request of the exporter/importer, and if all applicable Japanese requirements are met, the certificate in Annex D can be issued.

11.7.3.5 Special marking and packaging requirements

The shipping container must be sealed in a tamper evident manner as provided in section 3.6.3.2 (Ensuing policy requirements) of Chapter 3. When both eligible meat and non eligible meat is present on premises, eligible meat must be clearly identified so that it can be easily distinguished from non eligible meat.

11.7.3.6 Other requirements

The transport container must be sealed with an official seal.

Date modified: