(2)

In Part 2, the model veterinary certificate for egg products (EP) is replaced by the following: ‘Model veterinary certificate for egg products (EP) Text of image COUNTRY: Veterinary certificate to EU Part I : Details of dispatched consignment I.1. Consignor Name Address Tel. I.2. Certificate reference No I.2.a. I.3. Central competent authority I.4. Local competent authority I.5. Consignee Name Address Postcode Tel. I.6. I.7. Country of origin ISO code I.8. Region of origin Code I.9. Country of destination ISO code I.10. I.11. Place of origin Name Approval number Address Name Approval number Address Name Approval number Address I.12. I.13. Place of loading I.14. Date of departure I.15. Means of transport Aeroplane Ship Railway wagon Road vehicle Other Identification Documentation references I.16. Entry BIP in EU I.17. I.18. Description of commodity I.19. Commodity code (HS code) I.20. Quantity Text of image I.21. Temperature of product Ambient Chilled Frozen I.22. Number of packages I.23. Seal/Container No I.24. Type of packaging I.25. Commodities certified for: Human consumption I.26. I.27. For import or admission into EU I.28. Identification of the commodities Approval number of establishments Species (Scientific name) Nature of commodity Manufacturing plant Cold store Net weight Text of image COUNTRY: EP (egg products) II. Health information II.a. Certificate reference number II.b. II.1 Animal health attestation I, the undersigned official veterinarian, hereby certify that the egg products described in this certificate were produced from eggs coming from (an) establishment(s) in which highly pathogenic avian influenza and Newcastle disease as defined in Regulation (EC) No 798/2008 have not been present within the last 30 days prior to the time of collection of eggs; and (1) either [II.1.1 within a 10 km radius of which, including, where appropriate, the territory of a neighbouring country, there has been no outbreak of highly pathogenic avian influenza for at least the previous 30 days.] (1) or [II.1.1 the egg products were processed: (1) either [liquid egg white was treated: (1) either [with 55.6 °C for 870 seconds.] (1) or [with 56.7 °C for 232 seconds.]] (1) or [10% salted yolk was treated with 62.2 °C for 138 seconds.] (1) or [dried egg white was treated: (1) either [with 67 °C for 20 hours.] (1) or [with 54.4 °C for 513 hours.]] (1) or [whole eggs were at least treated: (1) either [with 60 °C for 188 seconds.] (1) or [completely cooked.]] (1) or [whole egg blends were at least treated: (1) either [with 60 °C for 188 seconds.] (1) or [with 61.1 °C for 94 seconds.] (1) or [completely cooked.]]] (1) either [II.1.2 within a 10 km radius of which, including, where appropriate, the territory of a neighbouring country, there has been no outbreak of Newcastle disease for at least the previous 30 days.] (1) or [II.1.2 with respect to the presence of Newcastle disease the egg products were processed: (1) either [liquid egg white was treated: (1) either [with 55 °C for 2 278 seconds.] (1) or [with 57 °C for 986 seconds.] (1) or [with 59 °C for 301 seconds.]] (1) or [10% salted yolk was treated with 55 °C for 176 seconds.] (1) or [dried egg white was treated with 57 °C for 50.4 hours.] (1) or [whole eggs were at least treated: (1) either [with 55 °C for 2 521 seconds.] (1) or [with 57 °C for 1 596 seconds.] (1) or [with 59 °C for 674 seconds.] (1) or [completely cooked.]]] Part II: Certification Text of image COUNTRY: EP (egg products) II. Health information II.a. Certificate reference number II.b. II.2. Public health attestation I, the undersigned, official veterinarian/official inspector declare that I am aware of the relevant provisions of Regulations (EC) Nos 178/2002, 852/2004 and 853/2004 and hereby certify that the egg products described in this certificate have been obtained in accordance with those requirements, and in particular that: II.2.1 they come from (an) establishments(s) implementing a programme based on the HACCP principles in accordance with Regulation (EC) No 852/2004; II.2.2 they have been produced from raw material which meets the requirements of Section X, Chapter II (II) of Annex III to Regulation (EC) No 853/2004; II.2.3 they have been manufactured in compliance with the hygiene requirements laid down in Section X, Chapter II (III) of Annex III to Regulation (EC) No 853/2004; II.2.4 they satisfy the analytical specifications in Section X, Chapter II (IV) of Annex III to Regulation (EC) No 853/2004 and the relevant criteria in Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs; II.2.5 they have been marked with an identification mark in accordance with Section I of Annex II and Section X, Chapter II (V) of Annex III to Regulation (EC) No 853/2004; II.2.6 the guarantees covering live animals and products thereof provided by the residue plans submitted in accordance with Directive 96/23/EC, and in particular Article 29 thereof, are fulfilled. Notes Part I: — Box I.8: provide the code for the zone or the compartment of origin, if necessary, as defined under code of column 2 of Part 1 of Annex I to Regulation (EC) No 798/2008. — Box I.11: Name, address and approval number of establishment of dispatch. — Box I.15: Indicate the registration number(s) of railway wagons and lorries, the names of ships and, if known, the flight numbers of aircraft. In the case of transport in containers or boxes, the total number of these and their registration and where there is a serial number of the seal it has to be indicated in box I.23. — Box I.19: use the appropriate Harmonised System (HS) code of the World Customs Organisation: 04.07, 04.08, 21.06, 35.02 or 35.07. — Box I.28: Nature of commodity: specify the egg content percentage. Part II: (1) Keep as appropriate. Official veterinarian or official inspector Name (in capital letters): Qualification and title: Date: Signature: Stamp: