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Certification Requirements - Australia

Last update: 10/08/2004

Acts and Regulations

Import Control:

Imported Food Inspection Program
Australian Quarantine and Inspection Service (AQIS)
GPO Box 858
Canberra, ACT 2600
Australia

Import of fish products is subject to the Australian Food Standards Code developed by the National Food Authority.

Labelling - Labels must be printed in English and contain information regarding content, weight, additives, manufacture, trademarks and country of origin.

Tolerances or Guidelines

Standard A12: Metals and Contaminants in Food

Certificate Requirements

Fish Products:

A Certificate of Origin & Hygiene CFIA/ACIA 5003 (2002/05)(CFP1404 (11/96)) is required by the Australian authorities under the Memorandum of Understanding signed June 28, 1993 concerning the inspection and certification of fish and fishery products traded between Australia and Canada.

Note: Bivalve molluscan shellfish and raw products derived therefrom are not covered under the Memorandum of Understanding.

Products may be exported accompanied by Canadian certification; however, mandatory inspection may still be conducted in Australia.

Uncanned Salmon, Trout, Salmon Roe:
All commercial shipments of uncanned salmon, trout & salmon roe (caviar) must be accompanied by:

1) An ORIGINAL Canadian Food Inspection Agency (CFIA) declaration letter, stating:

"TO WHOM IT MAY CONCERN:

Copies of the process description submitted by _______________ of _________________ , has been reviewed by, and is on file with, the Department. An Inspection Officer of the Department has examined the process on ( __________ ) and verified that it was carried out as stated in the manufacturer's original declaration."

OR:

A Certificate of Origin & Hygiene CFIA/ACIA 5003 (2002/05)(CFP1404 (11/96)) containing the above verification statement.

2) A valid copy of the Australian "Permit to Import".

All uncanned smoked salmon and trout require a quarantine permit, ("Permit to Import") for which the processor must provide details of the temperature at which the salmon or trout is smoked and the length of time for which this temperature is maintained.

3) An ORIGINAL declaration by the manufacturer stating "the salmon/trout has been heated from a thawed state to at least ____ °C for at least _______ hrs/minutes". Times and temperatures must be in ink.

Airport packs/consumer packs (i.e. for personal consumption) must have a label affixed to the product giving the name and address of the processor and stating "This product has been heat-treated as per the Australian Quarantine Requirements." A CFIA inspector must verify the heat treatment every 6 months.