Annex

Section A: General information

Purpose of this form

Information provided in this form will be assessed and used to determine the risk of the product and the import conditions that will be applied to the import permit.

Questionnaire requirements

• It is the responsibility of the MANUFACTURER of the product(s) intended for export to Australia to complete this questionnaire.
  

• Please submit this questionnaire with the application for a permit.
  

• A separate questionnaire is to be completed for each product intended for export to Australia.
  

• Commercial-in-confidence information should be marked as such by the manufacturer and the questionnaire returned directly to the Animal and Biological Import Assessments Branch (ABIAB).
  

What you must know

• It is the responsibility of the owner and importer to be aware of relevant Australian state, territory and Commonwealth laws.
  

• In accordance with Biosecurity legislation, Biosecurity officers may decide to suspend, vary or revoke your import permit.
  

• The Department of Agriculture and Water Resources may contact overseas government competent authorities to verify any information provided in this questionnaire.
  

• It is a criminal offence under the Criminal Code Act 1995 to knowingly give false or misleading information to a Commonwealth officer exercising powers under Commonwealth law. This offence carries a potential penalty of 12 months' imprisonment.
  

To complete this form

Enter data in all relevant fields, expand text boxes if space is insufficient, save the document and ensure to include with BICON permit application. If you have any questions please contact

Department of Agriculture and Water Resources Animal and Biological Import Assessments Branch
Phone: 1800 900 090 or Email imports@agriculture.gov.au

Importer company name

Import permit application number (if known)

Previous import permit number for this product (if applicable)

Name of manufacturer

Street address

City

Country

Phone

Fax

Email

Administrative office

Street address

City

Country

Phone

Fax

Email

Brand name

Product name

Does the product contain discernible pieces of meat?

Yes or No

Package type

Package size and weight

End use

E.g. Happy’s

E.g. Chunky Pork Stew

Yes

Can

850 gram can

Human Consumption

Ingredients

Please list all ingredients below, including added water.

%

must add up to 100%

Sub–ingredients

Please include percentages adding up to the same % as the ingredient they form.

Species of origin

(animal only) or

Genus and species

(fungi / microbial)

Country of origin

Required for animal derived material only. The country in which the animals resided at the time of collection. Please note: the EU is not a country.

Heat treatment

Please include:

- heat treatments applied to the core of the meat.

- any additional heat treatments applied.

Country of heat treatment

- country in which heat treatment applied to meat.

- country/ies in which any additional heat treatment/s were applied.

E.g. Pork Meat

60%

Porcine

Spain

1. Meat reached a minimum core temperature of 85°C for at least 35 minutes

2. Product retorted at a minimum core temperature of 110°C for at least 10 minutes

1. Meat heat treated in Spain

2. Product retorted in France

E.g. Flavouring

20%

Salt 10%

Dextrin 5%

Beef stock 5%

(90% water, 9% beef meat extract, 1% rosemary)

Bos Taurus

Spain

1. Meat reached a minimum core temperature of 115°C for a minimum of 135 minutes

2. Product retorted at a minimum core temperature of 110°C for at least 10 minutes

1. Beef stock heat treated in Spain

2. Product retorted in France

Please insert here (electronically) either a manufacturing flow chart or a robust description of the manufacture of this product.

Please ensure that you clearly label at what stage the heat treatment (retort) occurs.

Please label the most conservative (i.e. the coolest point) core temperature and time that the product was heated to during the retort phase.

E.g. The core of the product was heated to reach a minimum time and temperature and of 110C for 20 minutes during the retort process.

Check if Commercial-in-confidence information

Signature

Date (dd/mm/yyyy)

Full Name

Email

Position