Certificate reference number: ______________   
Page 1 of 3 MODEL HEALTH CERTIFICATE FOR PRAWNS AND PRAWN MEAT FOR HUMAN CONSUMPTION  
 
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 applied1: 
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 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  Certificate reference number: ______________  
Page 2 of 3 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: 
 
 7.1 Uncooked  prawns  frozen with the head and shell removed (the last shell segment and tail fans 
permitted ) and deveined ; 
 
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 pr awns have been deveined (removal of the digestive tract to at least the  last shell 
segment ); 
3. The uncooked prawns have been processed, inspected , and graded in a premises approved by and 
under the con trol of the Competent Authority ;  
4. The uncooked prawns are free from visib le signs of infectious diseases ; 
5. Product from each batch has been found post -processing to be free of white spot syndrome virus 
and yellow head virus  genotype 1  based on a sampling and testing method recognised by the 
World Organisation for Animal Health (OIE) for d emonstrating absence of disease ; 
6. The uncooked prawns are fit for human consumption ; 
7. Each package is marked with the words “ for human consumption only -not to be used as bait or feed 
for aquatic animals ”. 
 
 7.2 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 whereby the raw prawn meat is processed into dumpling, spring 
roll, samosa, roll, ball or dim sum -type product  
 
 7.3 Breaded, battered or crumbed  prawns which have had the head and shell removed (the last 
shell segment and tail fans permitted ) and are  par-cooked ; 
 
1. The breaded, battered and crumbed prawns have been processed, inspected and graded in 
premises approved by and under the control of the Competent Authority ; 
2. The prawns  are free from visible signs of infectious diseases  prior to coating ; 
3. The b readed, battered and crumbed prawns have undergone a par-cooking step  (for example, pre -
frying or baking)  after the prawn s have been coated , to solidify and adhere the coating to the 
prawn . 
 Certificate reference number: ______________  
Page 3 of 3  7.4 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.  
 
8. CERTIFYING GOVERNMENT OFFICIAL  DETAILS  
Name (print):  
Position:  
Issued at (location):  
Phone:  
Fax: 
E-mail:  
Office Address:  
Signature:  
Date:  
Official stamp: