Case Glossary

See Commercially prepared and packaged

Commercially prepared and packaged goods must contain information about the product either on a label or on commercial documentation accompanying the goods e.g. a commercial invoice.

Handwritten or handmade labels (for example: labels made of fabric/leather/metal/crafty material/handwritten on a label) are not acceptable. Package must be tamper evident or tamper resistant.

The following information must be included:

1. Name or description of the goods,
2. A list of all the ingredients or components (if multiple),
3. Country where the goods were made or produced,
4. The quantity of the package contents (weight, volume, count), AND  

5. At least one of the other components from the below list:

   • Name and address of the manufacturer or supplier of the goods,
   • Serial, batch or lot identification numbers,
   • Branding information (including marks numerals or symbols),
   • Date marking information,
   • Bar codes, Universal Product Codes, and RFID labels,
   • Nutrition information,
   • Directions for use and storage conditions.

Note: Refer to Attachments 1 (Acceptable packaging) and 2 (Unacceptable packaging) for examples of packaging.

A consignment is considered to be exported either:

1. when it is lodged with the freight forwarder, shipping company/airline, charter operator or an appointed agent in the place of origin, for ultimate destination in an Australian territory
2. when it is shipped on board the vessel for an ultimate destination in an Australian territory, or
3. when it is packed in a container and sealed in preparation for transport for an ultimate destination in an Australia territory.

Freeze drying is the process of dehydrating frozen foods under a vacuum. The process of freeze-drying consists of three phases: prefreezing, primary drying and secondary drying. Removing moisture prevents freeze dried food from deteriorating at room temperature.

Fruit is defined as the fleshy product of a tree or other plant, that contains seed and can be eaten as food.

Thoroughly dried may be defined as dried to the extent that the greater part of the moisture has been removed, and the product in that state is fit for non-temperature controlled storage without spoilage. This is usually 10-15% moisture content for conventionally dried goods or 20-25% for osmotically dried (sugared goods) (CAC/RCP 3-1969). While the specific moisture content can be measured with an electrical conductivity meter, physical observation and inspection is the primary method used by the department to determine if the fruit is sufficiently dried.