You will require this accreditation if you hold a Meat Export Licence.
There are three types of accreditation:
- meat processor (abattoirs and boning rooms)
- further processor
- non-packer exporter
Further processing operations means a process applied to meat or meat products to form essentially a new product with different characteristics and flavour (such as curing, heat treatment, drying, canning, fermenting or rendering).
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.
Note, accreditation is optional for domestic registered meat abattoirs and boning rooms.
