Department of Agriculture  and Water Resources  1 MODEL HEALTH CERTIFICATE FOR PRAWNS AND PRAWN MEAT FOR HUMAN CONSUMPTION1 
1. CERTIFICATE DETAILS  
Certificate reference 
number   Seal number   
Exporting country   Container number   
Competent Authority   Place of shipment   
Inspection department   Date of departure   
Destination country  AUSTRALIA    
2. IDENTIFICATION OF PRAWNS FOR EXPORT TO AUSTRALIA  
Species (list all common and scientific name(s)):  
 
Product name/ description : 
Product country of harves t  (if different to the country of export) :  
Batch definition applied2: 
Batch identifying number/s:  
Number of cartons per batch:  
Net weight of prawns for export (Kg):  
3. PROCESSING  FACILITY  
Name:  
Address:  
Competent Authority approval number/I.D:  
4. EXPORTER DETAILS  
Name:  
Address:  
Transport type (air, ship):  
5. IMPORTER DETAILS  
Name:  
Address:  
Port of import:  
                                                           
1 Effective 7 July 2017, this model health certificate and attestations for raw prawns (i.e. those that are uncooked, frozen and have had the 
head and shell removed (the last shell segment and tail fans permitted)) should be used when exporting uncooked prawns and uncooked 
prawn products marinated for human consumption and Australian origin wild-caught prawns processed overseas . 
2 A batch may be defined by one of the following (to be determin ed by the competent authority)  but in any case, a batch cannot be 
greater than  1 shipping container : 
• product from a single line in a single processing run  
• product harvested from a single aquaculture pond  
• one species of prawn wild caught during one continuous fishing period  Department of Agriculture  and Water Resources  2 6. POST PROCESSING TESTING LABORATORY DETAILS  (Not applicable for uncooked highly 
processed prawns or cooked prawns)  
Name of laboratory:  
Address:  
Testing report number:  
7. HEALTH ATTESTATIONS  
I, the undersigned, certify that the prawns or prawn meat products for human consumption (tick as 
appropriate)  are: 
 Uncooked prawns * frozen with the head and shell removed (the last shell segment and tail fans 
permitted ); 
 
1. The uncooked prawns  are frozen and have had the head and shell removed (the last shell segment 
and tail fans permitted );  
2. The uncooked prawns have been processed, inspected ,  and graded in a premises approved by and 
under the con trol of the Competent Authority ;  
3. The uncooked prawns are free from visib le signs of infectious diseases ; 
4. Product from each batch has been found post -processing to be free of white spot syndrome virus 
and yellow head virus based on a sampling and testing method recognised by the World 
Organisation for Animal Health (OIE) for d emonstrating absence of disease ; 
5. The uncooked prawns are fit for human consumption ; 
6. Each package is marked with the words “ for hu man consumption only -not to be used as bait or feed 
for aquatic animals ”. 
* Effective 7 July 2017, u ncooked prawns also includes marinated prawns  and Australian prawns processed overseas  in 
a non -Australian government approved supply chain . 
 
 Uncooked highly processed prawn s* which have had the head and shell removed (the last shell 
segment and tail fans permitted ); 
 
1. The uncooked highly processed prawns have been processed, inspected and graded in premises 
approved by and under the control of the Competent Authority ; 
2. The uncooked highly processed prawns are free from visible signs of infectious diseases ; 
* Uncooked highly processed prawns include prawns coated for human consumption by being breaded (crumbed) or 
battered  OR prawns whereby the raw pr awn meat is processed into dumpling, spring roll, samosa, roll, ball or dim sum -
type product  
 
 Cooked prawns ;  
 
1. The cooked prawns have been cooked* in premises approved by and under the control of the 
Competent Authority and as a result of the cooking process, all the protein in the prawn meat has 
coagulated and no raw prawn meat remains ; 
2. The cooked prawns are fit for human consumption.  
* For example , cooking to a minimum 70°C core  temperature for at least 11 seconds is considered to achieve 
coagulation of all proteins in prawns and prawn products.  
 
 
 Department of Agriculture  and Water Resources  3 8. CERTIFYING GOVERNMENT OFFICIAL  DETAILS  
Name (print):  
Position:  
Issued at (location):  
Phone:  
Fax: 
E-mail:  
Office Address:  
Signature:  
Date:  
Official stamp: