You will require this accreditation if you intend to export meat or run a meat export business.
Meat export businesses can include:
- 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 additional registration required to pack the meat they are exporting. Further processing is defined as any process applied to meat or meat products to form essentially a new product, for instance:
- heat treating
All meat exporters must have this accreditation before they will be issued with a meat export licence.
Please consult the Contact Officer for more information.