Foodlynx EHC Schedule

Unique Attestation Number

Name & Address of ManufacturerPlease Complete Manufacturing Site Details.

Street Address

Street Address Line 2

City

State / Province

Postal / Zip Code

Country

Have you previously uploaded your Authorised Signatory Template?

YESNO

Please print and complete this Authorisation Form (Only needed once)Once completed, please upload at the end of this schedule using our drag and drop uploader.

Approval Number of Manufacturer's SiteExample GBFM023

What Type of product is being exported.

Meat Preparations Certificate 8383 Supplier Declaration (Burgers, Sausages etc)

Meat Products 8384 Supplier Declaration (Bacon, Gammons, Gammon Steaks etc)

Composite Products 8350/8351 Supplier Declaration (Pork Pies, Black Pudding, Pies Haggis, Spreads etc)

Dairy 8468 Supplier Declaration (Cheese, Butter etc)

Does your composite product contain any Egg?

YESNO

Egg DetailsScroll across for all fields

Does your composite product contain a Dairy Ingredient? (eg). any butter in pastry or milk glaze on a Brioche.

YESNO

Dairy DetailsScroll across for all fields

At the end of this schedule, please use our drag and drop or upload facility to send us a supplier declaration or attestation regarding the processing details of the milk products, including country of origin of the milk and any heat treatments etc.

Identification of Meat in the ProductUse same product ID to identify the product and scroll across for all fields

Finished Product Details for Customs & SIVEPScroll across for all fields

Do you want to add another product?

YESNO

Supplier Raw Material Attestation(s)

PIG MEAT: Any pig meat was tested for trichinella by the digestion method with negative results.

PIG MEAT: Any pig meat from animals kept solely for fattening and slaughter, has come from holding(s) recognised by the competent authority as free from Trichinella in accordance with EU regulation 2015/1375 (annex IV) (CONTROLLED HOUSING)

BEEF OR LAMB MEAT: Any beef or lamb meat was derived from animals in, and produced in, a region(s) with ‘negligible’ or ‘controlled’ BSE risk and was not derived from mechanically separated meat from bones of cattle or sheep, nor does it contain any specified risk materials as defined in EU reg 999/2001

POULTRY: Any poultry must be free from Avian Influenza and Newcastle disease. All farms must be 10Km from all outbreaks and have no outbreaks within 30 days of slaughter.

EGGS: Any Eggs used in the product must be free of Avian Influenza and Newcastle Disease 30 days prior to egg collection and there has been no outbreak of Avian Influenza or Newcastle Disease within a 10Km Radius of the farms.

EGGS: Any Liquid egg white was treated with 55.6ºC for870 seconds; or Liquid egg white was treated with 56.7ºC for232 seconds; or 10% salted yolk was treated with 62.2ºC for138 seconds; or Dried egg white was treated with 67ºC for 20 hours; or Dried egg white was treated with 54.4ºC for 50.4 hours or Whole eggs were at least treated with 60ºC for188 seconds; or Whole eggs were completely cooked; or Whole egg blends were at least treated with 60ºCfor 188 seconds; or Whole egg blends were at least treated with 61.1ºCfor 94 seconds; or Whole egg blends were completely cooked;

MILK PRODUCTS: The raw milk used in any of the processed dairy products has been subjected to at least:- Either - A pasteurisation treatment of 72C for 15 seconds, sufficient to ensure a negative reaction to an alkaline phosphatase test applied immediately after the heat treatment:- Or - a sterilisation process, to achieve a Fo value equal to or greater than three: Or - a UHT treatment at not less than 135ºC in combination with a suitable holding time:- Or - a HTST at 72ºC for 15seconds applied twice to the milk with a pH equal to or greater than 7.0 achieving where applicable, a negative reaction to an alkaline phosphatase test, applied immediately after the heat treatment: Or - a HTST pasteurisation treatment of milk with a pH lower than 7.0:- Or - a HTST pasteurisation treatment combined with another physical treatment by:* Either lowering the pH below 6 for one hour:-Or additional heating equal to or greater than72ºC combined with desiccation.

MILK PRODUCTS: The dairy product has been derived from milk obtained from animals which were in a country or a part thereof which was free from foot and mouth disease and rinderpest for at least 12 months prior to the date of the milk being collected, and that foot and mouth vaccination has not taken place in that time. Belonging to animals which were not under restrictions due to foot and mouth disease or rinderpest

MILK PRODUCTS: Which was produced, collected, cooled, stored and transported in accordance with the hygiene conditions laid down in Chapter I of Section IX of Annex III to Regulation (EC) No 853/2004. Which meets the plate and somatic cell count criteria laid down in Chapter I of Section IX of Annex III to Regulation (EC) No 853/2004.Which complies with the guarantees on the residues status of raw milk provided by the monitoring plans for the detection of residues or substances submitted in accordance with Council Directive 96/23/EC, and in particular Article 29thereof.Which, pursuant to testing for residues of antibacterial drugs carried out by the food business operator in accordance with the requirements of Annex III, Section IX, Chapter I, Part III, Point 4 of Regulation (EC) No 853/2004 , it complies with the maximum residue limits for residues of antibacterial veterinary medicinal products laid down in the Annex to Regulation (EU) No 37/2010. Which has been produced under conditions guaranteeing compliance with the maximum residue levels for pesticides laid down in Regulation (EC) 396/2005 and maximum levels for contaminants laid down in Regulation (EC) 1881/2006. That a HACCP plan is in place at the place of manufacture.

MILK PRODUCTS: That the product was produced from raw milk obtained from:Either: (i): cows from within the country stated above, that: Either: (a): have remained in the country referred to Above since birth, or for at least 3 months prior to the point of milking. And/Or (b): were introduced into the country from either a third country and the animals remained there for at least 3 months prior to milking And/OR ©: from a member state.(ii): Have been kept in establishments (farms) registered by and under the control of the competent authority and have a system in place to keep records in accordance with Article 8 of Commission Delegated regulation (EU)2020/692.; which receive regular animal health visits by a veterinarian for the purpose of and information on signs indicative of the occurrence of diseases (ie: are Red Tractor Members and up to date with inspections): were not subject to national restriction measures at the time of milking.

Manufacturer Declaration StatementPlease check the boxes to agree.

The products comply with EU reg 853/2004 and all public health legislation applicable to exports of food to the EU; they are produced in an establishment implementing a HACCP program and any non-conformances have been addressed. The HACCP plan and local Authority report has been previously uploaded or will be uploaded using the drag and drop facility at the end.

All ingredients of animal origin are produced in the UK, the EU or a third country approved for export of that product to the EU.

The products are legally imported from a country or region approved for export to the EU. Export Health Certificates will be attached to this document via the drag and drop facility at the end.

UK Meat used in any of the products listed are accompanied by a support attestation from the abattoir which produced the fresh meat, indicating that the meat complies with EU public and animal health requirements, for export to the EU. A copy of which will be uploaded using the drag and drop facility at the end.

The products have been frozen and stored at aninternal temperature of not more than –18'C.

Vet/Authorised Company Person

First Name

Last Name

Veterinary Number or Position in Company

If you require a copy, Please enter your Email AddressFor you to receive a copy

example@example.com

You will need to upload the following documents:

1)For Every Export when using UK Meat:

Slaughterhouse Attestations for all meat products

In addition to this:

Pork: A Trichinella Statement.
Beef: A BSE Statement.
Poultry: Bird Flu and Newcastle Disease Statement.

2)For Every Export when using EU Meat:

The Export Health Certificate pertaining to the imported meat.

3) Once Only at the commencement of supply:

1) HACCP

2) BRC or similar if registered.

3) Local Authority Report

Supporting Documentation

Drag and drop files here

Select files to upload

Max. file size: 10.6MB

The above Raw Material Attestation and The Manufacturer Statement have been completed by a competent, authorised person from The Manufacturer and all details are deemed to be correct. I am aware that it is an offence to make a false declaration.* This field is required.

Foodlynx EHC Schedule