You will require this accreditation if you intend to export red meat (bovine or ovine) or run a red meat export business.
Meat export businesses can include:
- abattoirs
- boning rooms
- further processing facilities
- non-packer exporters.
A non-packer exporter is a holder of a Meat Export Licence who does not hold the registration required to pack the meat they are exporting. A further processing facility is a facility that processes meat or meat products to form a new product. For instance:
- curing
- heat treating
- drying
- canning
- fermenting
- rendering.
To apply for a Red Meat (Bovine and Ovine) Export Licence, you will first require this accreditation.
