COUNTRY

Veterinary certificate to EU

I.1. Consignor

Name

Address

Tel.:

I.2. Certificate reference number

I.2.a.

I.3. Central competent authority

I.4. Local competent authority

I.5. Consignee

Name

Address

Postal code

Tel.:

I.6.

I.7. Country of origin

ISO code

I.8. Region of origin

Code

I.9. Country of destination

ISO code

I.10. Region of destination

Code

I.11. Place of origin

Name

Approval number

Address

I.12.

I.13. Place of loading

I.14. Date of departure

I.15. Means of transport

Aeroplane

Ship

Railway wagon

Road vehicle

Other

Identification:

Documentary references:

I.16. Entry BIP in EU

I.17.

I.18. Description of commodity

I.19. Commodity code (HS code)

I.20. Quantity

I.21. Temperature of product

Frozen

I.22. Number of packages

I.23. Identification of container/seal number

I.24. Type of packaging

I.25. Commodities certified for:

Human consumption

I.26.

I.27. For import or admission into EU

I.28. Identification of the commodities

Approval number of establishments

Species

(Scientific name)

Treatment type

Abattoir

Manufacturing plant

Cold store

Number of packages

Net weight

Part I: Details of dispatched consignment

COUNTRY

Meat preparations: MP-PREP

II. Health information

II.a. Certificate reference number

II.b.

The meat preparations (1) contains the following meat constituents and meet the criteria indicated below:

Species (A)

Origin (B)

(A) Insert the code for the relevant species of meat contained in the meat preparations where BOV = domestic bovine animals (including Bison and Bubalus species and their crossbreds); OVI = domestic sheep (Ovis aries) and goats (Capra hircus); EQU = domestic solipeds (Equus caballus, Equus asinus and their crossbreds), POR = domestic animals belonging to the Suidae, Tayassuidae, or Tapiridae families; RAB = domestic rabbits, PFG = domestic poultry and farmed feathered game, RUF = farmed non-domestic animals of the order Artiodactyla (excluding bovine animals (including Bison and Bubalus species and their cross-breeds), Ovis aries, Capra hircus, Suidae and Tayassuidae), and of the families Rhinocerotidae and Elephantidae; RUW = wild non-domestic animals of the order Artiodactyla (excluding bovine animals (including Bison and Bubalus species and their cross-breeds), Ovis aries, Capra hircus, Suidae and Tayassuidae), and of the families Rhinocerotidae and Elephantidae; EQW = wild non-domestic solipeds belonging to the subgenus Hippotigris (Zebra), WLP = wild lagomorphs, WGB = wild game birds.

(B) Insert the ISO code of the country of origin and, in the case of regionalization by Community legislation for the relevant meat constituents, the region.

II.1. Public health attestation

I, the undersigned official veterinarian, declare that I am aware of the relevant provisions of Regulations (EC) No 178/2002, (EC) No 852/2004, (EC) No 853/2004 and (EC) No 999/2001 and certify that the meat preparations described above were produced in accordance with those requirements, in particular that:

II.1.1. they come from (an) establishment(s) implementing a programme based on the HACCP principles in accordance with Regulation (EC) No 852/2004;

II.1.2. they have been produced from raw material which meets the requirements of Sections I to IV of Annex III to Regulation (EC) No 853/2004; in particular that:

II.1.2.1. (2) if obtained from domestic pig meat, this meat fulfills the requirements of Commission Regulation (EC) No 2075/2005 laying down specific rules on official controls for Trichinella in meat, and in particular:

(2) either [has been subjected to an examination by a digestion method with negative results;]

(2) or [has been subjected to a freezing treatment in accordance with Annex II to Regulation (EC) No 2075/2005;]

(2) or [in the case of meat from domestic swine kept solely for fattening and slaughter, comes from a holding or category of holdings that has been officially recognized by the competent authority as free from Trichinella in accordance with Annex IV to Regulation (EC) No 2075/2005;]

II.1.2.2. (2) if obtained from horse meat or wild boar meat, this meat fulfills the requirements of Regulation (EC) No 2075/2005 laying down specific rules on official controls for Trichinella in meat, and in particular, has been subject to an examination by a digestion method with negative results;

II.1.3. they have been produced in accordance with Section V of Annex III to Regulation (EC) No 853/2004 and frozen to an internal temperature of not more than – 18 °C;

II.1.4. they have been marked with an identification mark in accordance with Section I of Annex II to Regulation (EC) No 853/2004;

II.1.5. the label(s) affixed on the packaging of meat preparations described above bear(s) a mark to the effect that the meat preparations come wholly from fresh meat from animals slaughtered in slaughterhouses approved for exporting to the European Community;

II.1.6. they satisfy the relevant criteria set out in Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs;

II.1.7. the guarantees covering live animals and products thereof provided by the residue plans submitted in accordance with Directive 96/23/EC, and in particular Article 29 thereof, are fulfilled;

II.1.8. they have been stored and transported in accordance with the relevant requirements of Section V of Annex III to Regulation (EC) No 853/2004;

Part II: Certification

COUNTRY

Meat preparations: MP-PREP

II. Health information

II.a. Certificate reference number

II.b.

(2) [II.1.9. if containing material from bovine, ovine or caprine animals, the fresh meat used in the preparation of the meat preparations shall be subject to the following conditions depending on the BSE risk category of the country of origin:

either (2) [II.1.9.1. for imports from a country or a region with a negligible BSE risk as listed in the Annex to Decision 2007/453/EC:

II.1.9.1.1. the country or region is classified in accordance with Article 5(2) of Regulation (EC) No 999/2001 as a country or region posing a negligible BSE risk;

II.1.9.1.2. the animals from which the products of bovine, ovine and caprine animal origin were derived were born, continuously reared and slaughtered in the country with negligible BSE risk and passed ante-mortem and post-mortem inspections;

(2) [II.1.9.1.3. if in the country or region there have been BSE indigenous cases:

either (2) [the animals were born after the date from which the ban on the feeding of ruminants with meat-and-bone meal and greaves derived from ruminants had been enforced],

or (2) [the products of bovine, ovine and caprine animal origin do not contain and are not derived from specified risk material as defined in Annex V to Regulation (EC) No 999/2001, or mechanically separated meat obtained from bones of bovine, ovine or caprine animals.]]]

or (2) [II.1.9.1. for imports from a country or a region with a controlled BSE risk as listed in the Annex to Decision 2007/453/EC:

II.1.9.1.1. the country or region is classified in accordance with Article 5(2) of Regulation (EC) No 999/2001 as a country or region posing a controlled BSE risk;

II.1.9.1.2. the animals from which the products of bovine, ovine and caprine animal origin were derived passed ante-mortem and post-mortem inspections;

II.1.9.1.3. the animals from which the products of bovine, ovine and caprine animal origin destined for export were derived have not been slaughtered after stunning by means of gas injected into the cranial cavity or killed by the same method or slaughtered by laceration after stunning of central nervous tissue by means of an elongated rod-shaped instrument introduced into the cranial cavity;

II.1.9.1.4. the products of bovine, ovine and caprine animal origin do not contain and are not derived from specified risk material as defined in Annex V to Regulation (EC) No 999/2001, or mechanically separated meat obtained from bones of bovine, ovine or caprine animals.]

or (2) [II.1.9.1. for imports from a country or a region with an undetermined BSE risk as listed in Annex to Decision 2007/453/EC:

II.1.9.1.1. the animals from which the products of bovine, ovine and caprine animal origin were derived have not been fed meat-and-bone meal or greaves derived from ruminants and have passed ante-mortem and post-mortem inspections;

II.1.9.1.2. the animals from which the products of bovine, ovine and caprine animal origin were derived have not been slaughtered after stunning by means of gas injected into the cranial cavity or killed by the same method or slaughtered by laceration after stunning of central nervous tissue by means of an elongated rod-shaped instrument introduced into the cranial cavity;

II.1.9.1.3. the products of bovine, ovine and caprine animal origin are not derived from:

(i) specified risk material as defined in Annex V to Regulation (EC) No 999/2001;

(ii) nervous and lymphatic tissues exposed during the deboning process;

(iii) mechanically separated meat obtained from bones of bovine, ovine or caprine animals.]]

II.2. Animal Health attestation

I, the undersigned, certify that the meat preparations described above:

consist of meat derived from the species referred to in Part I box reference I.28

that is eligible for export to the European Community as fresh meat and that satisfy all the relevant animal health import requirements laid down in Decision(s) (2) (3),

and/or

that originate in a Member State of the European Community (2) (4),

COUNTRY

Meat preparations: MP-PREP

II. Health information

II.a. Certificate reference number

II.b.

II.3. Animal welfare attestation

I, the undersigned, official veterinarian hereby certify, that the meat preparations (1) described in Part I of this certificate are derived from meat from animals which have been treated in the slaughterhouse before and at the time of slaughter or killing in accordance with the relevant provisions of European Community legislation.

Notes

Part I:

Box reference I.7: name of the country of origin which must be the same as the country of export.

Box reference I.15: Registration number (railway wagons or container and lorries), flight number (aircraft) or name (ship) is to be provided. In case of unloading and reloading, the consignor must inform the border inspection post of entry into the European Community.

Box reference I.19: Use the appropriate Harmonised System (HS) code of the World Customs Organisation: 02.10, 16.01 or 16.02.

Box reference I.20: Indicate total gross weight and total net weight.

Box reference I.21: frozen corresponds to an internal temperature of not more than – 18 °C.

Box reference I.23: For containers or boxes, the container number and the seal number (if applicable) should be included.

Box reference I.28: “Species”: select among species described in Part II (A);

“Treatment type”: storage life (dd/mm/yyyy);

“Cold store”: give the address(es) and approval number(s) of approved cold stores if necessary.

Part II:

(1) Meat preparations as laid down in point 1.15 of Annex I to Regulation (EC) No 853/2004.

(2) Keep as appropriate.

(3) Comply with the animal health conditions as laid down Decision 79/542/EEC and/or Decision 2006/696/EC and/or Decision 2000/585/EC. Only meat from the concerned exporting third country can be utilised in the manufacture of the meat preparations.

(4) Only meat of species and categories for which imports from the concerned third country are authorised by the European Community can be sourced from the Member States for utilisation in the manufacture of the meat preparations.

The colour of the stamp and signature must be different from that of the other particulars in the certificate.

Note for the importer: This certificate is only for veterinary purposes and has to accompany the consignment until it reaches the border inspection post.

Official veterinarian

Name (in capitals):

Qualification and title:

Date:

Signature:

Stamp:

COUNTRY

Veterinary certificate to EU

I.1. Consignor

Name

Address

Tel.:

I.2. Certificate reference number

I.2.a.

I.3. Central competent authority

I.4. Local competent authority

I.5. Consignee

Name

Address

Postal code

Tel.:

I.6. Person responsible for the load in EU

Name

Address

Postal code

Tel.:

I.7. Country of origin

ISO code

I.8. Region of origin

Code

I.9. Country of destination

ISO code

I.10. Region of destination

Code

I.11. Place of origin

Name

Approval number

Address

I.12. Place of destination

Custom warehouse

Ship supplier

Name

Approval number

Address

Postal code

I.13. Place of loading

I.14. Date of departure

I.15. Means of transport

Aeroplane

Ship

Railway wagon

Road vehicle

Other

Identification:

Documentary references:

I.16. Entry BIP in EU

I.17.

I.18. Description of commodity

I.19. Commodity code (HS code)

I.20. Quantity

I.21. Temperature of product

Frozen

I.22. Number of packages

I.23. Identification of container/seal number

I.24. Type of packaging

I.25. Commodities certified for:

Human consumption

I.26. For transit through EU to third country

3rd country

ISO code

I.27.

I.28. Identification of the commodities

Approval number of establishments

Species

(Scientific name)

Treatment type

Abattoir

Manufacturing plant

Cold store

Number of packages

Net weight

Part I: Details of dispatched consignment

COUNTRY

Meat preparations for transit and/or storage: MP-PREP

II. Health information

II.a. Certificate reference number

II.b.

II. Animal health attestation

I, the undersigned official veterinarian, hereby certify, that the meat preparations (1) for transit/storage (2) described above:

II.1. come from a country or region authorised for imports of the species concerned into the European Community as laid down in [Part 1 of Annex II to Decision 79/542/EEC] (3) and/or [Part 1 of Annex II to Decision 2006/696/EC] (3) and/or [Annex I to Decision 2000/585/EC] (3) at the time of slaughter, and

II.2. comply with the relevant animal health conditions as laid down in the animal health attestation in the model certificate(s) [[BOV]/[POR]/[OVI]/[EQU]/[RUF]/[RUW]/[SUF]/[SUW]/[EQW] (3) in Part 2 of Annex II to Decision 79/542/EEC] and/or [[POU]/[RAT]/[WGM] (3) in Part 2 of Annex II to Decision 2006/696/EC] (3) and/or [[C]/ [E]/[H] (3) in Annex III to Decision 2000/585/EC] (3)

II.3. are derived from animals which were slaughtered and processed on or between … (4)

Notes

Part I:

Box reference I.7: Country and description of territory. Meat in the meat preparations must come from a country or region authorized for imports of the species concerned into the European Community as laid down in Annex I to Decision 2000/585/EC and/or Part 1 of Annex II to Decision 79/542/EEC and/or Annex I to Decision 2006/696/EC.

Box reference I.15: Registration number (railway wagons or container and lorries), flight number (aircraft) or name (ship) is to be provided. In case of unloading and reloading, the consignor must inform the border inspection post of entry into the European Community.

Box reference I.19: Use the appropriate Harmonised System (HS) code of the World Customs Organisation: 02.10, 16.01 or 16.02.

Box reference I.20: Indicate total gross weight and total net weight.

Box reference I.21: Frozen corresponds to an internal temperature of not more than – 18 °C.

Box reference I.23: For containers or boxes, the container number and the seal number (if applicable) should be included.

Box reference I.28: “Species”: select among species described in Part II.2;

“Treatment type”: storage life (dd/mm/yyyy);

“Cold store”: give the address(es) and approval number(s) of approved cold stores if necessary.

Part II:

(1) Meat preparations as laid down in point 1.15 of Annex I to Regulation (EC) No 853/2004.

(2) In accordance with Article 12(4) or Article 13 of Directive 97/78/EC.

(3) Keep as appropriate.

(4) Date or dates of slaughter. Imports of meat preparations shall not be allowed when the meat in the meat preparation has been obtained from animals slaughtered either prior to the date of authorisation for exportation to the European Community of the territory mentioned under Part I, box reference I.7, or during a period where restrictive measures have been adopted by the European Community against imports of meat of the species concerned from this territory.

The colour of the stamp and signature must be different from that of the other particulars in the certificate.

Official veterinarian

Name (in capitals):

Qualification and title:

Date:

Signature:

Stamp:

Part II: Certification