We are a SALSA approved manufacturer of Charcuterie products and have had some interest in exporting of products (including China and the UAE) We produce products from a number of different species of animals.
We have had some information from the APHA regarding health certificates and OV but haven’t found them particularly helpful apart from that.
Hoping that someone may to give us a bit of help in regards to the following questions:
1. Does a OV have to be used?
2. If they do, is this per consignment, per meat species, per product batch?
3. Does a new health certificate need to be produced every new consignment, meat species, product batch?
Thanks in advance