Exports (Dairy Produce) Regulations (Cth)
EXPORTS (DAIRY PRODUCE) REGULATIONS
- Incorporating all amendments by legislation made to 31 March 1981
- Reprinted as at 31 March 1981 (HISTREG CHAP 385 #DATE 31:03:1981)
- Incorporating all amendments by legislation made to 31 March 1981
- Reprinted as at 31 March 1981 (HISTREG CHAP 385 #DATE 31:03:1981)
*1*The Exports (Dairy Produce) Regulations (in force under the Customs Act 1901 and the Commerce (Trade Descriptions) Act 1905) as shown in this reprint comprise Statutory Rules 1962 No. 36 as amended by the other Statutory Rules specified in the following table:
Application,
Date of saving or Year and notification Date of transitional number in Gazette commencement provisions
------------------------------------------------------------------------------ --
1962 No. 36 31 May 1962 31 May 1962 1963 No. 137 24 Dec 1963 24 Dec 1963 - 1965 No. 45 22 Apr 1965 22 Apr 1965 - 54 20 May 1965 20 May 1965 - 1966 No. 46 11 Feb 1966 14 Feb 1966 - 1969 No. 30 13 Mar 1969 13 Mar 1969 - 1974 No. 219 27 Nov 1974 27 Nov 1974 - 1976 No. 122 22 June 1976 22 June 1976 - 1977 No. 256 21 Dec 1977 21 Dec 1977 - 1978 No. 45 22 Mar 1978 22 Mar 1978 - 283 29 Dec 1978 29 Dec 1978 - 1980 No. 122 30 May 1980 30 May 1980 - 201 24 July 1980 24 July 1980 -
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EXPORTS (DAIRY PRODUCE) REGULATIONS - TABLE OF PROVISIONS TABLE
TABLE OF PROVISIONS
PART I - PRELIMINARY
Regulation
1. Citation
2. Repeal and saving
3. (Repealed)
4. Interpretation
5. Application of Regulations
6. Delegation
PART II - GENERAL PROVISIONS AS TO EXPORTATION OF DAIRY
PRODUCE
7. Exportation of dairy produce prohibited except subject to conditions
8. Grades of butter, margarine and cheese
PART III - TRADE DESCRIPTIONS
9. Exportation of dairy produce prohibited unless trade description
applied
10. Trade description
11. Trade description applies as at time of shipment
12. Trade descriptions and official marks not to be interfered with
PART IV - SUPERVISION, INSPECTION AND EXAMINATION
13. Registration of export establishments
14. Dairy produce deemed to be prescribed goods
15. Preparation of dairy produce under supervision
16. Dairy produce to be sent to appointed places
17. Examination at places other than appointed places
18. Notice of intention to export, and declaration
19. Export permits, certificates, & c.
20. Re-examination of dairy produce and cancellation of permit,
certificate, & c.
PART V - REGISTRATION OF BRANDS
21. Register of brands
22. Application to be accompanied by copies of brand
23. Registration as a trade mark necessary
24. Registration number
25. Assignments and transmissions of trade marks to be notified
26. Cancellation of brand where no longer registered as a trade mark
PART VI - MISCELLANEOUS
27. Analysts
28. Certificates of analysis
29. Method of analysis
30. Performance of, and fees for analyses
31. Fees for officers' services
32. False declarations
THE SCHEDULES
FIRST SCHEDULE
Repeals
SECOND SCHEDULE
Conditions and Restrictions
THIRD SCHEDULE
Conditions and restrictions to be complied with after examination of dairy
produce
FOURTH SCHEDULE
Designs to be applied to butter (other than tinned butter)
FIFTH SCHEDULE
Designs to be applied to Eggs in Shell and egg products exported
SIXTH SCHEDULE
Forms
SEVENTH SCHEDULE
Design to be applied to Australian whole milk Cheddar Cheese exported
EXPORTS (DAIRY PRODUCE) REGULATIONS - PART I
PART I - PRELIMINARY
EXPORTS (DAIRY PRODUCE) REGULATIONS - REG 1
Citation
1. These Regulations may be cited as the Exports (Dairy Produce) Regulations.*1*
SEE NOTES TO FIRST ARTICLE OF THIS CHAPTER .
EXPORTS (DAIRY PRODUCE) REGULATIONS - REG 2
Repeal and saving
2. (1) The Statutory Rules specified in the First Schedule are repealed. (2) Every number and word allotted, certificate and permit issued, approval and notice given, appointment and declaration made, and brand, export establishment and appointed place registered under the Regulations repealed by the last preceding sub-regulation and in force or subsisting immediately prior to the commencement of these Regulations shall be deemed to have been allotted, issued, given, made or registered, as the case may be, under these Regulations.
Regulation 3 repealed by 1978 No. 45 r. 1
* * * * * * * *
EXPORTS (DAIRY PRODUCE) REGULATIONS - REG 4
InterpretationSub-reg. (1) amended by 1974 No. 219 r. 1; 1978 No. 45 r. 2
4. (1) In these Regulations, unless the contrary intention appears -
"analyst" means a person who holds, or is to be deemed to hold, office
as an analyst under sub-regulation 27 (1);
"appointed place" means premises registered under regulation 13 of
these Regulations;
"butter fat" or "milk fat" means the fat of milk;
"butter concentrate" or "butter mix" means the substance obtained
by adding and blending small quantities of one or more of the
constituents of milk with dry butter fat;
"butter spread" means the substance obtained by adding and
blending
small quantities of one or more of the constituents of milk
with butter;
"casein" means the protein precipitated in skim milk by the addition
of acid (either added or formed by souring) or by the addition or
rennet or any other suitable enzyme;
"cheese" means the substance obtained by coagulating milk by the
addition of rennet or any other suitable enzyme or by the
addition
of acid and submitting it to subsequent treatment
appropriate
to the type of cheese desired;
"container system unit" means a container (including a lift-van, but
not including a vehicle) designed for repeated use as a unit of
cargo-handling equipment in the transport of goods by ships
specially constructed, adapted or equipped for the handling and
carrying of containers of the kind to which the container belongs
in the course of a transportation system in which goods are
transported to, in and from the ship in containers of that kind;
"coverings" means all the principal coverings in which dairy produce
is contained;
"cream" means that portion of milk in which, through mechanical
separation, the greater part of the milk fat has become
concentrated;
"creamery butter" means butter (other than whey butter)
manufactured
from centrifugally separated cream and not mixed or
blended into milled butter;
"dairy produce" means any produce wholly or mainly made from
milk, eggs or vegetable fat, and includes goods of the kinds
specified or described in the first column of the Second Schedule;
"dried egg" means the product obtained by evaporating the moisture
from liquid egg;
"dried milk products" means all dried preparations of which milk or a
constituent of milk is a component, the trade description of which
states milk to be a component;
"dry butter fat" means the fat obtained by melting butter at a
temperature
below the boiling point of water and separating the fat
from the milk serum by centrifugal force;
"egg product" means dried egg, sugared dried egg or frozen liquid
egg;
"export establishment" means premises registered under regulation
13 of these Regulations as an export establishment;
"ghee" means the pure clarified fat obtained from the milk of a cow,
buffalo or goat;
"liquid egg" means the product obtained by separating the edible
portions of eggs from the shells;
"long hundred" in relation to eggs, means ten dozen;
"margarine" means any fatty substances, whether compound or
otherwise, containing animal fats or vegetable oils or both,
prepared
as a substitute for, or in imitation of, butter, and whether
mixed with butter or not;
"milk" means cows' milk;
"officer" has the same meaning as in section 3 of the Commerce
(Trade Descriptions) Act 1905-1950;
"package" includes bag, box, carton, crate, jar, tin and case;
"pasteurized", in relation to milk or cream, means subjected to a
process
of heating to a temperature sufficiently high and for a time
sufficiently long to ensure the destruction of active germ life
contained
in the milk or cream;
"preservative" means any preparation or chemical compound used as
a preservative agent, and includes benzoic acid, boric acid,
nitrous
acid, fluoric acid, hydrogen peroxide, salicylic acid,
sulphurous
acid and formic aldehyde;
"processed cheese" means the product obtained by milling, blending
and pasteurizing one or more types of cheese and by adding
thereto an emulsifying agent;
"registered brand" means a brand registered under these Regulations;
"registered number" means the number allotted to an export
establishment
under these Regulations;
"registered word" means a word or combination of words allotted to
an export establishment under these Regulations for use on
choicest quality butter, cheese, eggs in shell or egg products;
"salt" means commercial sodium chloride;
"ship" includes aircraft;
"State" includes any Territory of the Commonwealth to which the
Customs Act 1901-1960 and the Commerce (Trade
Descriptions)
Act 1905-1950 apply;
"sugared dried egg" means the product obtained by evaporating the
moisture from liquid egg in which sucrose has been dissolved;
"the Approved for Export Stamp" means a stamp in accordance with
the following design:<
<
(Sketch omitted)
"the Commonwealth Standardization Trade Mark" means a mark in
accordance with the following design (being the design of Trade
Mark No. 34,531) of which the diameter of the outer circle is two
and three-quarters inches and the diameter of the inner circle is
two and one-half inches:
(Sketch Omitted)
"the Department" means the Department of Primary Industry;
"the Minister" means the Minister of State for Primary Industry;
"the Secretary" means the person for the time being holding, or
performing
the duties of, the office of Secretary to the Department;
"whey" means the watery fluid of milk that is separated from the curd
in the manufacture of cheese or casein;
"whey butter" means butter manufactured wholly from milk fat
centrifugally
separated from whey.(2) In these Regulations, any reference to a Schedule shall be read as a reference to a Schedule to these Regulations, and any reference to a Form shall be read as a reference to a Form contained in the Sixth Schedule.
(3) Strict compliance with the Forms contained in the Sixth Schedule is not necessary and substantial compliance is sufficient.
EXPORTS (DAIRY PRODUCE) REGULATIONS - REG 5
Application of Regulations
5. These Regulations apply to and in relation to all dairy produce (including dairy produce that is imported into Australia) other than -
(a) ships' stores brought to or shipped in Australia;
(b) dairy produce that is not, in the opinion of the Secretary,
produced or manufactured in Australia; and
(c) dairy produce that is imported into Australia and held in bond.
EXPORTS (DAIRY PRODUCE) REGULATIONS - REG 6
Delegation
6. (1) The Secretary may, in relation to a matter or class of matters, or to a State or part of the Commonwealth, by writing under his hand, delegate to an officer all or any of his powers and functions under these Regulations, except this power of delegation. (2) A power or function so delegated may be exercised or performed by the delegate with respect to the matter or to the matters included in the class of matters, or with respect to the State or part of the Commonwealth, specified in the instrument of delegation.
(3) A delegation under this regulation is revocable at will and does not prevent the exercise of a power or the performance of a function by the Secretary.
EXPORTS (DAIRY PRODUCE) REGULATIONS - PART II
PART II - GENERAL PROVISIONS AS TO EXPORTATION
OF DAIRY PRODUCE
EXPORTS (DAIRY PRODUCE) REGULATIONS - REG 7
Exportation of dairy produce prohibited except subject to conditionsSub-reg. (1) amended by 1965 No. 45 r.1; 1974 No. 219 r.2
7. (1) The exportation of dairy produce is prohibited unless -
(a) the dairy produce has been prepared or manufactured and
packed in an export establishment;
(b) the dairy produce has been prepared or manufactured from milk
or cream that has been filtered at an export establishment;
(c) in the opinion of an officer, the dairy produce is contained in
packages which -
(i) will not cause or permit it to deteriorate;
(ii) will not impart a taint to it when stored; and
(iii) are sufficiently strong to enable them to be carried
without
breakage when subjected to ordinary treatment,
and is packed in such a manner and with such material as to
ensure that it will arrive at its destination in a sound condition;
(d) the design, dimensions and nature of any label, brand or mark
applied to the dairy produce, or to the coverings of the dairy
produce,
have been approved by the Secretary;
(e) the dairy produce complies with the conditions and restrictions
(if any) specified in the second column of the Second Schedule
opposite to the name or description of the dairy produce;
(f) in the case of butter (other than tinned butter), cheese (other
than tinned cheese), margarine (other than tinned margarine),
frozen milk, frozen liquid egg, dried egg and sugared dried egg,
and eggs in shell, which have been inspected and examined in
accordance
with Part IV of these Regulations - the goods comply
with such of the conditions and restrictions specified in the Third
Schedule as are applicable to that dairy produce;
(g) in the case of tinned butter, tinned butter concentrate, tinned
butter spread, tinned margarine, tinned ghee and tinned dry
butter
fat, unless the Secretary otherwise approves - the goods are
packed in tins the actual net weight of the contents of which are
four ounces, six ounces, eight ounces, twelve ounces, sixteen
ounces, twenty-four ounces, sixty ounces and multiples of one
pound;
(h) the exporter holds a valid export permit issued under these
Regulations
in respect of the dairy produce;
(i) it is considered by an officer to be fit for export; and
(j) the dairy produce is loaded, for export, into a hold of a ship or is
stowed, for export, in a container system unit that in the opinion
of an officer -
(i) is not in an insanitary condition; and
(ii) does not contain any goods that are likely to cause the
dairy produce to become contaminated,
and is stored in that hold or container system unit, as the case may be, to the satisfaction of an officer.(2) Notwithstanding the provisions of the last preceding sub-regulation, the Secretary may certify that, on account of the use of any dairy produce for experimental purposes, or an account of special circumstances, it is not desirable that such of the prescribed conditions or restrictions as he specifies in the certificate should apply to that dairy produce, and thereupon the exportation of that dairy produce shall be exempted from the application of those conditions or restrictions.
EXPORTS (DAIRY PRODUCE) REGULATIONS - REG 8
Grades of butter, margarine and cheese
8. (1) The grade of any butter, butter concentrate, butter spread, cheese or margarine shall, for the purposes of these Regulations, be determined by taking into consideration the flavour, aroma, texture (including body, grain and moisture) and condition (including colour, salting, packing and covering) of the butter, cheese or margarine, and points shall be allotted for those qualities which shall not exceed the following: Flavour and aroma . . . . . . . . . . . . . . . . . . . . . 50 points
Texture . . . . . . . . . . . . . . . . . . . . . . . . . . 30 points
Condition . . . . . . . . . . . . . . . . . . . . . . . . . 20 points
(2) Butter and margarine shall not be graded unless the temperature of the butter and margarine is not lower than 50 degrees Fahrenheit and not higher than 62 degrees Fahrenheit.Amended by 1965 No. 45 r. 2; 1974 No. 219 r. 3
(3) Butter, cheese or margarine that is graded at the number of points specified in the first column of the following table is in these Regulations referred to as being of the grade specified opposite to that number of points in the second column of that table: ------------------------------------------------------------------------------ --
Number of Points Grade ------------------------------------------------------------------------------ --
Butter graded at 93 to 100 points inclusive . . . . . Choicest quality Butter (including whey butter) graded at 90 to 92 First quality points inclusive Butter (including whey butter) graded at 86 to 89 Second quality points inclusive Butter (including whey butter) graded at 83 to 85 Pastry or Cooking quality points inclusive Cheese graded at 93 to 100 points inclusive . . . . . Choicest quality Cheese graded at 90 to 92 points inclusive . . . . . . First quality Cheese graded at 88 to 89 points inclusive . . . . . . Second quality Margarine graded at 83 to 86 points inclusive. . . . . Manufacturing quality ------------------------------------------------------------------------------ --
EXPORTS (DAIRY PRODUCE) REGULATIONS - PART III
PART III - TRADE DESCRIPTIONS
EXPORTS (DAIRY PRODUCE) REGULATIONS - REG 9
Exportation of dairy produce prohibited unless trade description applied
9. The exportation of dairy produce is prohibited unless there is applied to the dairy produce a trade description in accordance with these Regulations.
EXPORTS (DAIRY PRODUCE) REGULATIONS - REG 10
Trade description
10. (1) Subject to the succeeding provisions of this regulation, the trade description of dairy produce intended for export shall -
(a) be in the form of a principal label or brand affixed to the dairy
produce, or to the coverings containing the dairy produce, in a
prominent position and in a conspicuous and reasonably
permanent
manner;
(b) contain in prominent and legible characters a true description of
the dairy produce, together with the word "Australia";
(c) be in the English language, unless the Minister permits the whole
or portion of the trade description, other than the word
"Australia", to be in a language other than English;
(d) contain the registered number of the export establishment in
which the dairy produce was prepared or manufactured; and
(e) in the case of manufactured goods, contain the date of
manufacture.(2) Where the trade description is applied to the immediate containers of dairy produce intended for export -
(a) the Secretary may, subject to such conditions as he thinks
necessary,
permit the particulars referred to in paragraphs (d) and (e)
of the last preceding sub-regulation to be marked by a code mark;
and
(b) the particulars referred to in paragraph (d) of that
sub-regulation
may, if the containers are made of tin plate, instead of
appearing on label, be embossed or impressed on the containers.(3) Subject to the next succeeding sub-regulation, the trade description appearing on immediate containers of dairy produce shall, in addition to the particulars specified in accordance with sub-regulation (1) of this regulation, contain the name, the registered brand or both the name and the registered brand of the manufacturer, producer or exporter.
(4) The Secretary may, subject to such conditions as he considers necessary, permit the trade description to contain the name or brand of the consignee instead of the particulars referred to in the last preceding sub-regulation.
(5) The trade description shall contain a statement of the net weight or quantity, whichever is appropriate, of dairy produce intended for export, but -
(a) in the case of butter or margarine (other than tinned butter,
tinned butter concentrate, tinned butter spread, tinned ghee,
tinned dry butter fat and tinned margarine), the marked net
weight shall be less than the actual net weight of the contents of
the container, exclusive of paper, by at least two ounces in
respect
of each fifty-six pounds marked; and
(b) in the case of eggs in shell, the marked net weight shall be the
net weight per long hundred, and, in the case of eggs that have
not been oiled, shall be less than the actual net weight of the
eggs by at least one-sixth of a pound in respect of each long
hundred.(6) Where a label on which the trade description appears is applied to the immediate containers of dairy produce and the label contains several panels, the particulars referred to in paragraph (b) of sub-regulation (1) of this regulation and the statement of net weight or quantity referred to in the last preceding sub-regulation shall appear in the main panel.
(7) Subject to the next succeeding sub-regulation, the trade description of tinned dairy produce intended for export shall be applied to the tins entirely by means of one of the following methods:
(a) Lithographing;
(b) Impressing into the tin; or
(c) By rubber stamp and indelible opaque ink.(8) Where cheese, condensed milk, concentrated milk, cream, dried milk, dried milk products, dried egg and milk preparations are contained in tins not exceeding ten pounds net weight, the trade description may be applied to the tins by means of a paper label.
(9) The trade description of tinned butter that is below first quality shall describe the contents of the tins as "cooking butter".
Substituted by 1965 No. 45 r. 3
(10) In the case of tinned dairy produce that is packed in another container, the trade description may be applied to the tinned dairy produce by means of a paper label if the Secretary so authorizes. Sub-reg. (11) omitted by 1974 No. 219 r.4
* * * * * * * *
(12) In addition to the requirements prescribed by the preceding provisions of this regulation, the trade description of dairy produce intended for export shall comply with such requirements as are specified in the third column of the Second Schedule in relation to the name or description of the dairy produce, and, if there is any inconsistency between the first-mentioned and the second-mentioned requirements, the first-mentioned requirements shall be subject to the second-mentioned requirements. (13) Paragraph (e) of sub-regulation (1) and sub-regulation (5) of this regulation do not apply to ice cream packed in immediate containers.
EXPORTS (DAIRY PRODUCE) REGULATIONS - REG 11
Trade description applies as at time of shipment
11. The trade description to be applied to dairy produce in pursuance of these Regulations shall have relation to the condition of the dairy produce as at the time of shipment.
EXPORTS (DAIRY PRODUCE) REGULATIONS - REG 12
Trade descriptions and official marks not to be interfered with
12. (1) A person (other than an officer or a person authorized by an officer) shall not apply the Approved for Export Stamp or the Commonwealth Standardization Trade Mark to dairy produce. (2) A person shall not, except by the authority of an officer, remove, alter or interfere with a trade description or official stamp or mark marked on or applied to any dairy produce that is intended for export and has been inspected and examined by an officer.
Penalty amended by 1969 No. 30 r.2
Penalty: One hundred dollars.
EXPORTS (DAIRY PRODUCE) REGULATIONS - PART IV
PART IV - SUPERVISION, INSPECTION AND EXAMINATION
EXPORTS (DAIRY PRODUCE) REGULATIONS - REG 13
Registration of export establishments
13. (1) A person who is the owner or occupier of premises used for the preparation, manufacture or packing, or for the examination of dairy produce intended for export may apply to the Secretary, in accordance with Form 1, for the registration of the premises as an export establishment or as an appointed place, as the case may be. (2) Where the Secretary is satisfied that the premises are constructed, equipped and operated in an efficient and hygienic manner, he may, subject to such conditions and restrictions as he considers necessary, register the premises as an export establishment or as an appointed place, as the case requires, and shall issue to the applicant a certificate of registration in accordance with Form 2, which shall specify -
(a) all operations that may be conducted in the premises to which it
refers; and
(b) the conditions and restrictions under which the registration is
granted.(3) The Secretary shall allot a number to each export establishment so registered, and, where the premises are registered in respect of butter, cheese, eggs in shell or egg products, may allot a word for use on choicest quality butter, cheese, eggs in shell or egg products, as the case requires.
(4) The registration of an export establishment or an appointed place shall remain in force until such time as it is cancelled by the Secretary or the premises cease to be used for the preparation, manufacture, packing or examination of the kind of dairy produce in respect of which it was registered.
(5) Where the Secretary is satisfied that -
(a) a breach of the conditions or restrictions subject to which an
export establishment or appointed place has been registered has
been committed; or
(b) an export establishment or appointed place is not constructed,
equipped or operated in an efficient or hygienic manner,
he may cancel its registration.(6) A certificate in accordance with Form 2, signed by the Secretary, or an officer authorized in that behalf by the Secretary, is prima facie evidence of the facts stated in the certificate.
EXPORTS (DAIRY PRODUCE) REGULATIONS - REG 14
Dairy produce deemed to be prescribed goods
14. For the purposes of section 5 of the Commerce (Trade Descriptions) Act 1905-1950, dairy produce shall be deemed to be prescribed goods.
EXPORTS (DAIRY PRODUCE) REGULATIONS - REG 15
Preparation of dairy produce under supervision
15. (1) Upon the application of any person engaged in the manufacture, preparation or packing of any dairy produce intended for export, the Secretary may make available the services of an officer to supervise the manufacture, preparation or packing of the dairy produce, and that person may then mark on the dairy produce, or on the coverings containing the dairy produce, a statement that the dairy produce has been manufactured, prepared or packed under his supervision, and the supervising officer may sign the statement or stamp his name at the end thereof. Amended by 1969 No. 30 r. 2
(2) Where the services of an officer are made available in pursuance of an application under this regulation, the applicant shall pay to the Department the sum of Fifty cents for each hour during which the officer is engaged in supervising the manufacture, preparation or packing of the dairy produce, and, in addition, in any case where the amount so payable is exceeded by the expenses incurred by the Department in supplying the services of the officer, the Minister may require to be paid, and, if the Minister so requires, the applicant shall pay, to the Department a sum equal to the amount of the excess.
EXPORTS (DAIRY PRODUCE) REGULATIONS - REG 16
Dairy produce to be sent to appointed places
16. (1) Subject to the succeeding provisions of this regulation, a person who intends to export dairy produce shall deliver the dairy produce at an appointed place in sufficient time before shipment to enable an officer to inspect and examine it. Amended by 1974 No. 219 r. 5
(2) A person who intends to export butter, margarine, cheese, frozen liquid egg, eggs in shell or dried egg intended for export shall deliver the dairy produce at an appointed place for inspection and examination at least three clear working days before the proposed date of shipment. Amended by 1974 No. 219 r. 5
(3) A person who intends to export edible oil or margarine shall deliver the dairy produce at an appointed place for inspection and examination at least seven clear working days before the proposed date of shipment.
EXPORTS (DAIRY PRODUCE) REGULATIONS - REG 17
Examination at places other than appointed places
17. The Secretary may permit the inspection and examination of dairy produce to be made at a place other than an appointed place if he considers that exceptional circumstances warrant that permission.
EXPORTS (DAIRY PRODUCE) REGULATIONS - REG 18
Notice of intention to export, and declaration
18. (1) A person who intends to export dairy produce shall furnish to the Department, at least three clear working days before the proposed date of shipment of the dairy produce, a notice and declaration in writing which shall, subject to the next succeeding sub-regulation, be in accordance with Form 3, 4, 5 or 6, as the case requires. (2) Where, at the time when any person furnishes a notice and declaration under the last preceding sub-regulation, he is unable to specify the ship by which the dairy produce will be exported, it shall not be necessary for him to specify in the notice and declaration the name of the ship by which the dairy produce is to be exported, the date of sailing of the ship or the destination of the ship, but he shall furnish to the Department, at least one clear working day before the proposed date of shipment, a shipping list in accordance with Form 7, Form 8, Form 9 or Form 10, as the case requires.
EXPORTS (DAIRY PRODUCE) REGULATIONS - REG 19
Export permits, certificates, & c.Sub-reg. (1) amended by 1965 No. 45 r. 4
19. (1) When an officer has inspected and examined dairy produce intended for export and -
(a) the dairy produce is marked in the prescribed manner with the
prescribed trade description; and
(b) the conditions and restrictions applicable under these
Regulations
in respect of the dairy produce have been complied with,
the officer -
(c) shall issue to the exporter an export permit in accordance with
Form 11;
(d) in the case of butter and cheese graded at 93 points or over -
shall mark the coverings or labels of the dairy produce with the
Commonwealth Standardization Trade Mark;
(e) in the case of butter and cheese graded at 92 points or under, dry
butter fat, butter concentrate, butter spread, ghee, eggs in shell,
frozen liquid egg, dried egg and margarine - shall mark the
coverings or labels of the dairy produce with the Approved for
Export Stamp;
(f) in the case of cheese graded at 92 points or under - shall mark the
outer coverings of the cheese as follows:Cheese graded at 90 to 92 points inclusive - First Quality;
Cheese graded at 88 to 89 points inclusive - Second Quality;
and
(g) shall, if the exporter so requires, issue to the exporter a certificate
in accordance with whichever of Forms 12, 13, 14, 15, 16, 17 and
18 (inclusive) is applicable in the circumstances, and, in the case
of butter, butter concentrate, butter spread, ghee, cheese, dry
butter fat, eggs in shell, frozen liquid egg, dried egg and
margarine,
mark the coverings or labels of the dairy produce with the
number of the certificate.(2) When any dairy produce is brought to a wharf for shipment, the exporter shall deliver the export permit issued in respect of that dairy produce to the officer of Customs on duty at the ship by which the dairy produce is to be exported.
(3) Where a certificate is issued to an exporter in pursuance of paragraph (g) of sub-regulation (1) of this regulation, the officer shall, if so required, furnish a copy of the certificate to the manufacturer of the dairy produce in respect of which the certificate was issued.
(4) If the owner of any dairy produce that has been marked in accordance with the provisions of paragraph (d) or paragraph (e) of sub-regulation (1) of this regulation abandons his intention to export the dairy produce, he shall not remove it from the cool store in which it was placed after inspection and examination unless there has been stamped across the markings a design, approved by the Secretary, that includes the words "Withdrawn from export".
Penalty amended by 1969 No. 30 r. 2
Penalty: One hundred dollars.
EXPORTS (DAIRY PRODUCE) REGULATIONS - REG 20
Re-examination of dairy produce and cancellation of permit, certificate, & c.
20. (1) If an officer has reasonable cause to think that, since the examination of any dairy produce intended for export, the condition, quality, grade or class of the dairy produce has changed, he may re-examine the dairy produce, and, if, having regard to the condition, quality, grade or class of the dairy produce as disclosed by the re-examination, he is satisfied that -
(a) the dairy produce is not marked in the prescribed manner with
the prescribed trade description; or
(b) any condition or restriction applicable under these Regulations
has not been complied with,
he may cancel the export permit and any certificate as to the condition of the dairy produce issued in respect of the dairy produce.(2) Where an export permit or certificate as to the condition of any dairy produce has been cancelled under the last preceding sub-regulation, the exporter shall, if so required by an officer, forthwith surrender the permit or certificate, as the case may be, to the officer.
Penalty amended by 1969 No. 30 r. 2
Penalty: One hundred dollars.
EXPORTS (DAIRY PRODUCE) REGULATIONS - PART V
PART V - REGISTRATION OF BRANDS
EXPORTS (DAIRY PRODUCE) REGULATIONS - REG 21
Register of brands
21. (1) Subject to regulation 23 of these Regulations, the Secretary may register a brand as a brand that may be included in the trade description of dairy produce intended for export, and shall keep a register, to be known as the Register of Brands, of brands so registered. (2) A brand may be registered as a brand which may be included in the trade description of a particular kind of dairy produce.
(3) A register of brands kept under the Regulations repealed by these Regulations and any register incorporated with and forming part of that register shall be incorporated with and form part of the register under these Regulations.
EXPORTS (DAIRY PRODUCE) REGULATIONS - REG 22
Application to be accompanied by copies of brand
22. An application for the registration of a brand shall be accompanied by seven copies of the brand.
EXPORTS (DAIRY PRODUCE) REGULATIONS - REG 23
Registration as a trade mark necessary
23. A brand shall not be registered under these Regulations unless it is registered, or deemed to be registered, in the Register of Trade Marks kept under the Trade Marks Act 1955-1958 as a trade mark in respect of the goods to which it is to be applied as a brand and the applicant is the registered proprietor or registered user of the trade mark.
EXPORTS (DAIRY PRODUCE) REGULATIONS - REG 24
Registration number
24. The Secretary shall allot a number in respect of each registered brand and that number may be applied to dairy produce in conjunction with the brand.
EXPORTS (DAIRY PRODUCE) REGULATIONS - REG 25
Assignments and transmissions of trade marks to be notified
25. Where a trade mark which is registered as a brand under these Regulations is assigned or transmitted, the person to whom the trade mark is assigned or transmitted shall give notice in writing to the Secretary of the assignment or transmission.
EXPORTS (DAIRY PRODUCE) REGULATIONS - REG 26
Cancellation of brand where no longer registered as a trade mark
26. Where a trade mark which is registered as a brand under these Regulations ceases to be registered as a trade mark, the Secretary shall cancel the registration of the brand.
EXPORTS (DAIRY PRODUCE) REGULATIONS - PART VI
PART VI - MISCELLANEOUS
EXPORTS (DAIRY PRODUCE) REGULATIONS - REG 27
Analysts
27. (1) The Minister may appoint to be analysts, for the purposes of these Regulations, persons who he is satisfied have the necessary qualifications. Substituted by 1978 No. 45 r. 3
(2) The person for the time being occupying, or performing the duties of -
(a) the office of Assistant Secretary in the Analytical Services
Branch in the Department of Science; or
(b) an office in the Analytical Services Branch in the Department of
Science the designation of which includes the word "Science",
shall be deemed to have been appointed to be an analyst under sub-regulation (1).Substituted by 1978 No. 45 r. 3
(3) An analyst may analyse samples of dairy produce that are taken by an officer under the Commerce (Trade Descriptions) Act 1905. Sub-reg. (4) omitted by 1978 No. 45 r. 3
* * * * * * * * * *
EXPORTS (DAIRY PRODUCE) REGULATIONS - REG 28
Certificates of analysis
28. (1) In proceedings arising under the Customs Act 1901-1960, the Commerce (Trade Descriptions) Act 1905-1950 or these Regulations in relation to dairy produce intended for export, a certificate given by an analyst as to the result of an analysis of a sample of that dairy produce is prima facie evidence of the matters stated in the certificate. (2) Judicial notice shall be taken of the signature of an analyst appearing on a certificate referred to in the last preceding sub-regulation and of the fact that the person by whom the certificate purports to have been signed is an analyst.
EXPORTS (DAIRY PRODUCE) REGULATIONS - REG 29
Method of analysis
29. Except where otherwise expressly prescribed with respect to any particular type of dairy produce, all analyses of dairy produce intended for export shall be made in accordance with Royal Australian Chemical Institute standard methods.
EXPORTS (DAIRY PRODUCE) REGULATIONS - REG 30
Performance of, and fees for analysesSub-reg. (1) amended by 1969 No. 30 r. 2
30. (1) Where an analysis of any dairy produce intended for export has been made at the instance of an officer for departmental purposes, a copy of the certificate of analysis may be supplied by the Secretary to the manufacturer or exporter of the dairy produce upon payment of a fee of Thirty cents. Amended by 1969 No. 30 r. 2
(2) At the written request of a manufacturer or exporter, and upon payment of the fee specified in the following scale, an analysis of dairy produce intended for export may be made for any of the purposes specified in that scale. SCALE OF FEES
------------------------------------------------------------------------------ --
Purpose of Analysis Fee ------------------------------------------------------------------------------ --
$ Moisture Determination . . . . . . . . . . . . . . . . . . . . . 1.50 Fat Determination . . . . . . . . . . . . . . . . . . . . . . . 1.50 Salt Determination . . . . . . . . . . . . . . . . . . . . . . . 1.50 Preservative Determination . . . . . . . . . . . . . . . . . . . 1.50 Acidity Determination. . . . . . . . . . . . . . . . . . . . . . 1.50 Complete Analysis . . . . . . . . . . . . . . . . . . . . . . . 6.30 ------------------------------------------------------------------------------ --
(3) Where an analysis has been made in accordance with the provisions of the last preceding sub-regulation, a copy of the certificate of analysis shall be supplied to the manufacturer or exporter, as the case may be.
EXPORTS (DAIRY PRODUCE) REGULATIONS - REG 31
Fees for officers' servicesSub-reg. (1) substituted by 1977 No. 256; amended by 1980 No. 122
31. (1) Subject to sub-regulation (3), where, at the request of a person, the services of an officer are made available to the person for the purposes of these Regulations, the person shall be charged -
(a) in respect of services rendered on a Saturday or Sunday - a fee of
$3.20 for each quarter-hour or part of a quarter-hour during
which the services are so rendered;
(b) in respect of services rendered on a week day either before the
hour of 7 o'clock in the morning or after the hour of 5 o'clock in
the evening of that day - a fee of $2.35 for each quarter-hour
during which the services are so rendered;
(c) in respect of services rendered on a week day after the hour of
7 o'clock in the morning and before the hour of 5 o'clock in the
afternoon of that day, being services so rendered for more than 8
hours - a fee of $2.35 for each quarter-hour or part of a
quarter-hour
during which the services are so rendered after the services
have been so rendered for 8 hours; or
(d) in respect of services rendered on a holiday - a fee of $3.90 for
each quarter-hour or part of a quarter-hour during which the
services
are so rendered.Substituted by 1977 No. 256
(2) In calculating the fee to be charged a person under sub-regulation (1) in respect of the services of an officer made available to him, the time reasonably occupied by the officer in proceeding to and returning from the place where his attendance is required shall be treated as time during which the services are rendered. (3) Where an officer is required to proceed on duty away from his ordinary station, the rate of charge to be made in respect of his services shall be fixed by the Minister.
Amended by 1977 No. 256
(4) In this regulation -
"holiday" in relation to the services of an officer on a day, means a day
observed, at the place at which the attendance of the officer is
required, as a holiday under section 76 of the Public Service Act
1922-1964;
"officer" has the same meaning as in section 4 of the Customs Act
1901-1965;
"week day", in relation to the services of an officer on a day, means a
Monday, Tuesday, Wednesday, Thursday or Friday that is not a
holiday.
EXPORTS (DAIRY PRODUCE) REGULATIONS - REG 32
False declarationsSub-reg. (1) amended by 1969 No. 30 r. 2
32. (1) A person shall not make a false or misleading statement in any declaration furnished in pursuance of these Regulations. Penalty: One hundred dollars.
(2) In any proceedings for an offence against sub-regulation (1) of this regulation, a certificate, signed by the Secretary, certifying that the declaration was furnished in pursuance of these Regulations and was made by the person by whom it purports to have been made, is prima facie evidence of the matters certified.
(3) Judicial notice shall be taken of the signature to any certificate given under sub-regulation (2) of this regulation and of the fact that the person whose signature it purports to bear holds, or held at the time at which the certificate was issued, the office of Secretary to the Department.
EXPORTS (DAIRY PRODUCE) REGULATIONS - SCHEDULE 1 SCH
THE SCHEDULES
FIRST SCHEDULE Regulation 2
STATUTORY RULES REPEALED
Statutory Rules 1955, No. 18
Statutory Rules 1955, No. 37
Statutory Rules 1956, No. 12
Statutory Rules 1956, No. 119
Statutory Rules 1957, No. 19
Statutory Rules 1957, No. 45
Statutory Rules 1958, No. 11
Statutory Rules 1958, No. 80
Statutory Rules 1959, No. 37
Statutory Rules 1960, No. 35.
EXPORTS (DAIRY PRODUCE) REGULATIONS - SCHEDULE 2 SCH
SECOND SCHEDULE Regulations 7
and 10
Amended by 1965 No. 45 rr.5 and 16; 1974 No. 219 rr.6 and 7; 1976 No. 122; 1978
No. 283; 1980 No. 201
SCH
------------------------------------------------------------------------------ --
FIRST COLUMN SECOND COLUMN THIRD COLUMN
Name or Conditions and Restrictions to be Provisions relating to
description complied with in addition to those trade descriptions in
of dairy contained in regulation 7 addition to those
produce contained in regulation
10
------------------------------------------------------------------------------ --
1. Butter 1. Subject to the next three succeeding 1. The trade
paragraphs, the butter shall description to be applied
contain - to butter for
(a) not less than 80 parts per centum export to destinations
of butter fat; and
(b) not more than - other than Great
Britain shall -
(i) 16 parts per centum of water; (a) be indelibly
(ii) 2 parts per centum of curd; impressed on both ends
and
(iii) 2 parts per centum of salt. of the box -
(i) in the case of
2. Tinned butter may contain not more choicest quality
than 2.5 parts per centum of salt. creamery butter - in
blue colour;
3. Butter intended for export to a (ii) in the case of
country in which the salt standard is first quality
creamery
more than 2 parts per centum may, with butter - in black
the approval of the Secretary, contain colour;
not more than 4 parts per centum of salt. (iii) in the case of
second quality
4. Cooking butter may contain not creamery butter - in
less
than 75 parts per centum of butter fat brown colour; and
and not more than 12 parts per centum (iv) in the case of
of
salt if intended for export to a country milled butter, whey
that permits the importation of cooking butter and pastry
butter with those standards for butter quality creamery
fat and salt respectively. butter - in red
colour; and
5. The butter shall not contain any (b) specify whether the
ingredient foreign to milk other than butter is pure creamery
colouring matter that is, in the butter, milled butter
opinion of the Secretary, harmless. or whey butter, and in
the case of pastry
6. The butter shall have been quality creamery butter
manufactured from pasteurized cream. shall contain the words
"pastry quality or
"cooking quality" in
prominent letters.
7. The butter shall not -
(a) be graded at less than 83 points; 2. In the case of bulk
(b) be rancid; butter, the trade
(c) have been melted and re-worked or description shall
re-churned and re-worked, with or comply with the
without the addition of milk, cream, following requirements:
water or any other substance; (a) It shall be
(d) be, in the opinion of the officer indelibly impressed
by whom it is inspected and examined, on both ends of the box
unfit for export; or and shall be in
(e) except in the case of whey butter,accordance with such one
contain any milk fat derived from of the designs set out in
whey. the Fourth Schedule as is
applicable thereto.
8. The butter shall not, except with (b) In the case of
the approval of the Secretary, have choicest quality
been manufactured in premises in which creamery butter, it may
margarine or fat (other than butter fat)include a registered
is manufactured or stored. word, which shall be
placed immediately
9. The butter shall, unless the above the design and
Secretary otherwise approves, be at shall be in condensed
least four days old when it is type sans serif capital
inspected and examined. letters 1/2 inch high
and 1/16 inch thick. No
10. Each box in which butter (other letter shall be more
than tinned butter) is packed shall be than 1/2 inch wide and
lined with pure dry vegetable parchment the letters shall be
paper or other lining approved by the spaced 1/2 inch apart.
Secretary in such a manner as to preclude (c) No other brands or
the butter from coming into direct marks, except the port
contact with the box. or shipping marks shall
appear on the box.
11. Where the butter is packed in pat
form, the wraps shall be of pure 3. Where fibreboard
vegetable parchment paper or other boxes are used, the
material approved by the Secretary. markings specified in
12. Subject to paragraph 13, the paragraphs 1 and 2 may be
butter shall be packed in boxes that printed or applied by
are known as the fibreboard box and means of a rubber stamp.
shall conform to Australian Standard 4. Where butter bearing
Specification No. 21 of 1972 as adopted a trade description in
by the Standards Association of accordance with paragraph
Australia. 2 is found upon
13. Paragraph 12 shall not apply in inspection and
relation to tinned butter, or in examination under these
relation to pat butter, which may be Regulations to be of a
exported in cases of a type approved by quality lower than that
the Secretary. indicated by a design
14. Where butter in tins is packed in applied before that
containers of fibreboard, the board inspection and
used shall conform to Australian examination, the trade
Standard Specification No. N.43.1 of description shall be
1968 as amended by Amendment No. 1 applied as follows:
SCH
published August 1971, as adopted by (a) Where butter packed
the Standards Association of Australia. in boxes bearing the
15. In the case of bulk butter, all quality design has been
surfaces of the butter contained in found to be first
each box shall be smooth.
2. Butter 1. Butter concentrate or butter mix
concentrate or shall contain -
butter mix (a) not less than 88 parts per
centum of butter fat; and
(b) not more than -
(i) 5 parts per centum of skim
milk powder;
(ii) 3 parts per centum of salt;
(iii) 0.6 parts per centum of
moisture;
(iv) 0.15 parts per million of
copper;
(v) 1 part per million of diacetyl;
or
(vi) 1 unit of total gas index.
2. Subject to paragraphs 1 and 3,
butter concentrate or butter mix shall
not contain any ingredient foreign to
milk other than such colouring matter
as, in the opinion of the Secretary, is
harmless.
3. Hardened butter concentrate or butterquality, the boxes
mix may contain 5 parts per centum of shall be stamped "First
hydrogenated vegetable oils or animal Quality" by means of a
fats, and shall have a melting point of rubber stamp in
not less than 100 degrees Fahrenheit. indelible violet
coloured ink above the
4. Butter concentrate or butter mix word "Australia" and
(a) rancid; within the map of
(b) graded at less than 90 points; or Australia in letters
(c) in the opinion of the officer by measuring 1/2 inch high
whom it is inspected and examined, and 1/16 inch thick;
unfit for export.
(b) where butter
3. Butter spread 1. Butter spread shall contain - bearing the design of a
(a) not less than 60 parts per centum quality other than
of butter fat; and choicest has been found
(b) not more than - to be one grade lower
(i) 30 parts per centum of water; than the quality
(ii) 6 parts per centum of milk indicated by that
protein; design, the boxes shall
(iii) 3 parts per centum of lactose; be stamped "Second
Quality" or "Pastry
(iv) 2 parts per centum of salt Quality" as the case
(sodium chloride); or requires, across the
(v) 2 parts per million of diacetyl. face of the design in
letters measuring 1 1/4
2. Subject to paragraphs 1, 3 and 4, inch high and 1/16 inch
butter spread shall not contain any thick; and
ingredient foreign to milk other than
salt, small amounts of flavouring (c) Where the quality
substances approved by the Secretary or of the butter has been
such colouring matter as, in the opinion found to be more than
of the Secretary, is harmless. one grade lower than
the quality indicated
3. Butter spread may contain not more by the design applied
than 2.5 parts per centum of emulsifying before the inspection
and stabilizing agents approved by the and examination, the
Secretary. butter shall be
repacked into boxes
4. Butter spread intended for export to bearing the design
a country which permits the use of indicative of the true
preservatives may contain not more than quality.
0.2 parts per centum of boric acid
preservative. 5. In the case of
butter that has been
5. Butter spread shall not be - manufactured without the
(a) rancid; addition of salt but
(b) graded at less than 90 points; or contains not more than
(c) in the opinion of the officer by 0.075 parts per centum of
whom it is inspected and examined, sodium chloride, the
unfit for export. trade description shall
include the word
4. Casein 1. Casein shall be - "UNSALTED" in condensed
(a) rennet casein, grade 1; type sans serif capital
(b) rennet casein, grade 2; letters 1/2 inch high and
(c) acid casein, special grade; 1/16 inch thick on each
(d) acid casein, standard grade; or end of the box
(e) casein of a quality approved by immediately below the
the Secretary. design comprising the
trade description. The
2. For the purpose of this item - word "UNSALTED" shall be
(a) rennet casein shall be graded 2 1/2 inches long.
grade 1 if it complies with the
following requirements: * * * * * * * *
7. In the case of
butter (other than butter
in pats or tins) that has
been repacked by any
person other than the
manufacturer of the
butter under a brand
other than the brand of
the manufacturer, the
trade description shall
include the word
"Repacked" indelibly
impressed in prominent
characters.
8. In the case of
butter (other than butter
in tins), the trade
description shall include
the following marks:
(a) figures
representing the number
of the vat;
(b) figures
representing the number
of the churn;
(c) figures indicating
the number of boxes in
the churning;
(d) figures
representing the day of
the month on which, and
the month in which, the
butter was churned; and
(e) the figure being
the last figure of the
year in which the
butter was
manufactured.
The marks shall be
applied in violet
coloured ink to the
left-hand
top corner of the
ends of the boxes bearing
the trade description, by
means of rubber stamps,
in figures 1/2 inch high
and 1/16 inch thick. The
marks referred to in
sub-paragraphs
(a), (b) and
(c) shall be in one line
and shall be applied in
the following order:
(1) the number of the
vat;
(2) the number of the
churn;
(3) the number of boxes
in the churning.
The marks referred to
in sub-paragraphs (d) and
(e) shall be applied
immediately below the
line containing the other
marks.
1. The trade
description, other than
the trade description of
casein referred to in
sub-paragraph (e) of
paragraph
1 of the Second Column of
this item shall include -
(a) the grade of the
casein; and
(b) in the case of -
(i) rennet casein -
the words "rennet
casein"; or
(i) it contains not more than - (ii) acid casein -
(A) 1.5 parts per centum of fat; and the words "lactic
(B) 13 parts per centum of moisture casein",
or, where the casein has been stored "hydrochloric casein"
for a period of not less than one or "sulphuric
month, 13.5 parts per centum of casein", as the case
moisture; requires.
(ii) it contains not less than 7.5 2. The trade
parts per centum of ash; and description of casein
(iii) the colour of the casein is referred to in
not deeper in colour than colour sub-paragraph (e) of
standard "B" specified in British paragraph 1 of the Second
Standard No. 1416C of 1962; and Column of this item shall
(b) rennet casein shall be graded include words indicating
grade 2 if it complies with the the quality of the
following requirements: casein.
(i) it contains not more than - 3. Where the trade
(A) 2 parts per centum of fat; and description of casein
(B) 13 parts per centum of includes the size of the
moisture or, where the casein has particles of the casein,
been stored for a period of not the statement of the size
less than one month, 13.5 parts shall be by reference to
per centum of moisture; a size of mesh of a sieve
(ii) it contains not less than 7.5 specified in British
parts per centum of ash; and Standard 410 of 1962
(iii) the colour of the casein is published by the British
not deeper in colour than colour Standards Institution.
standard "C" specified in British
Standard No. 1416C of 1962.
3. For the purposes of this item,
rennet casein shall be deemed to
comply with the requirements specified
in sub-paragraph (a) or sub-paragraph
(b) of the last preceding paragraph, as
the case requires, if -
(a) a sample of rennet casein has
been taken in accordance with the
method specified in British Standard
No. 1416 of 1962;
(b) a part of the sample so taken has
been analysed in accordance with the
method specified in British Standard
No. 1416 of 1962 in relation to the
matters specified in the last
preceding paragraph;
(c) another part of the sample has
been prepared for viewing in
accordance with the method specified
in British Standard No. 1416 of 1962;
and
(d) the results of the analysis and
of the viewing of the sample show
that the sample complies with the
requirements specified in
sub-paragraph (a) or sub-paragraph
(b) of the last preceding paragraph,
as the case requires.
4. For the purpose of this item -
(a) acid casein shall be graded
special grade if it complies with the
following requirements:
(i) it contains not more than -
(A) 12 parts per centum of
moisture or, where the casein has
been stored for a period of not
less than one month, 12.5 parts
per centum of moisture;
(B) 2 parts per centum of fat;
(C) 0.22 of free acidity
expressed as millilitres of 0.1 N
sodium hydroxide required to
neutralize the extract from one
gramme of casein; and
(D) 2.2 parts per centum of
residue on ignition at 850
degrees Centigrade; and
(ii) where a sample of the casein
is heated to a temperature of 102
degrees Centigrade and maintained
at that temperature for five hours,
the colour of the casein is not
deeper in colour than colour
standard "B" specified in British
Standard No. 1417C of 1963; and
(b) acid casein shall be graded
standard grade if it complies with
the following requirements:
(i) it contains not more than -
(A) 12 parts per centum of
moisture or, where the casein has
been stored for a period of not
less than one month, 12.5 parts
per centum of moisture;
(B) 2.25 parts per centum of fat;
(C) 0.28 of free acidity
expressed as millilitres of 0.1 N
sodium hydroxide required to
neutralize the extract from one
gramme of casein; and
(D) 2.5 parts per centum of
residue on ignition at 850
degrees Centigrade; and
(ii) where the casein is heated to
a temperature of 102 degrees
Centigrade and maintained at that
temperature for five hours, the
colour of the casein is not deeper
in colour than colour standard "C"
specified in British Standard No.
1417C of 1963.
5. For the purpose of this item, acid
casein shall be deemed to comply with
the requirements specified in
sub-paragraph (a) or sub-paragraph (b)
of the last preceding paragraph, as the
case requires, if -
(a) a sample of acid casein has been
taken in accordance with the method
specified in British Standard No.
1417 of 1963;
(b) a part of the sample so taken has
been analysed in accordance with the
method specified in British Standard
No. 1417 of 1963 in relation to the
matters specified in the last
preceding paragraph;
(c) another part of the sample has
been heated in accordance with the
provisions of this item and prepared
for viewing in accordance with the
method specified in British Standard
No. 1417 of 1963; and
(d) the results of the analysis and
of the viewing of the sample, when so
heated and prepared, show that the
sample complies with the requirements
specified in sub-paragraph (a) or
sub-paragraph (b) of the last
preceding paragraph, as the case
requires.
6. Casein shall be free or
practically free of charred particles
and extraneous matter.
7. A reference in the preceding
paragraphs of this item to a British
Standard is a reference to a British
Standard published by the British
Standards Institution.
5. Cheese 1. Except as otherwise specified in a 1. The trade
succeeding paragraph of this item, description shall be
cheese shall not contain any foreign indelibly impressed on
matter other than rennet, salt, or such both ends of the outer
colouring matter as, in the opinion of container in blue
the Secretary, is harmless, or small coloured ink and shall
amounts of wholesome flavouring include -
substances approved by the Secretary. (a) a true description
1A. The cheese shall have been of the variety of the
prepared from pasteurized milk. cheese;
2. The cheese shall not be graded at (b) if no milk fat
less than 88 points. content is prescribed
3. The cheese shall not, in the for the particular
opinion of the officer by whom it is variety, a statement of
inspected and examined, be unfit for the minimum percentage
export. of milk fat in the
4. The cheese shall not, except with water-free substance
the approval of the Secretary, have accompanied by the
been manufactured or stored in premises words "dry basis" or
wherein margarine or fat (other than the letters "DB"; and
butter fat) is manufactured or stored. (c) figures or a code
5. The cheese shall, unless the mark (being a code mark
Secretary otherwise approves, be at approved by the
least three weeks old when it is Secretary) stamped in
inspected and examined. violet coloured ink
6. If the cheese is waxed, it shall above the trade
not have been waxed until it was at description indicating
least twelve days old. The wax used for the date and year of
coating the cheese shall not contain manufacture and the vat
any substance harmful to health and or batch number.
shall be of a type and quality approved 2. Where the trade
by the Secretary. description is also
7. Australian Cream Cheese shall
contain not more than 55 parts per applied to the immediate
centum of water and not less than 65 containers of cheese, it
parts per centum of milk fat in the shall include the
water-free substance. particulars prescribed in
8. Australian Cream Cheese Spread sub-paragraphs (a) and
shall consist of cream cheese with an (b) of the last preceding
admixture of flavouring substances paragraph.
approved by the Secretary and shall 3. In the case of
contain not more than 62.5 parts per processed cheese, the
centum of water and not less than 52.5 word "Processed" shall be
parts per centum of milk fat in the included in the trade
water-free substance. It may contain description in prominent
not more than 0.3 parts per centum of and legible characters
sorbic acid. and be associated with
9. Australian Cream Cheese Relish the name of the variety
shall consist of cream cheese with an of cheese if the latter
admixture of flavouring substances is included in the trade
approved by the Secretary and the description.
finished mixture shall consist of not 4. Each hard pressed
less than 70 parts per centum of cream cheese shall have stamped
cheese. It may contain not more than on the side in violet
0.3 parts per centum of sorbic acid. coloured ink the name of
10. Australian Whole Milk Cheddar the manufacturer or his
Cheese - registered brand or the
(a) shall contain not more than 37 registered number of the
parts per centum of water and not export establishment in
less than 50 parts per centum of milk which the cheese was
fat in the water-free substance; manufactured, the date
(b) shall, for a period of not less and year of renetting and
than 12 days before being packed into the number of the vat in
crates for export, have been kept on which the cheese was
shelves in a curing room at an export manufactured in letters
establishment or in a room approved and figures not less than
by an officer at an appointed place, 3/4 inch high.
being a curing room or a room so 5. Notwithstanding the
appointed, as the case may be, that provisions of paragraphs
was, during the whole of that period, 1 and 2 of this item, the
maintained at a temperature not below trade description to be
53 degrees Fahrenheit and not applied to Australian
exceeding 57 degrees Fahrenheit; and Whole Milk Cheddar Cheese
(c) shall have been turned over each shall be in accordance
day during that period. with the design set out
11. Australian Whole Milk Cheddar in the Seventh Schedule
Cheese exported to Great Britain shall and shall include -
comply with the following conditions: (a) if the cheese
(a) Each cheese shall be rimless. contains added
(b) Each cheese shall, unless the colouring matter, the
Secretary otherwise approves, weigh word "coloured" stamped
approximately 80 pounds or 40 pounds. in violet coloured ink
(c) The height of a. 80 pound cheese applied by means of a
shall be not more than 12 1/4 inches rubber stamp in letters
and the height of a 40 pound cheese 3/4 inch high and 3/32
shall be approximately 6 1/2 inches. inch thick
(d) All cheeses shall have a diameter
of approximately 14 1/4 inches.
12. Australian Tinned Cheddar Cheese
shall consist of Australian whole milk
cheddar cheese finely ground and packed
in tins. It shall contain not more than
40 parts per centum of water and not
less than 50 parts per centum of milk
fat in the water-free substance. It may
contain -
(a) not more than 0.03 parts per
centum of sulphur dioxide;
(b) not more than 0.2 parts per
centum of sorbic acid; or
(c) both sulphur dioxide and sorbic
acid where the amounts of sulphur
dioxide and sorbic acid in the cheese
are such that the sum of the
fractions obtained by dividing the
number of parts per centum of sulphur
dioxide present in the cheese by 0.03
and the number of parts per centum of
sorbic acid present in the cheese by
(3) The word "Australia" shall be in letters 3/4 inch high and 1/8 inch thick.
(4) The name of the State and the letters "REGD. NO." shall be in letters 9/16
inch high and 3/32
inch thick, with the exception of the letters "D" and "O", which shall be 3/8
inch high
and 1/16 inch thick.
(5) The figures showing the registered number shall be 9/16 inch high and 3/32
inch thick.
(6) The frames surrounding "56 lb." and "Net" shall measure 1 inch wide and
3/4 inch high.
The space between the border of the oval and the frames shall be 3/32 inch.
FIRST QUALITY CREAMERY BUTTER
The trade description shall be printed on both ends of the box in black ink in
accordance
with the following design:
Design No. 2<
<
Design Omitted<
<
Design No. 2 shall comply with the following additional requirements:
(1) The words "First Quality" shall be in letters 1 inch high and 1/8 inch
thick.
(2) The name of the State and the word "Australia" shall be in letters 9/16
inch high and 3/32
inch thick.
(3) The letters "Regd. No." shall be 3/8 inch high and 1/16 inch thick with
the exception of the
letters "d" and "o", which shall be 1/4 inch high, and the letters "R" and
"N", which
shall be 1/2 inch high.
(4) The figures showing the registered number shall be 9/16 inch high and 3/32
inch thick.
SECOND QUALITY CREAMERY BUTTER
The trade description shall be printed on both ends of the box in brown ink in
accordance
with the following design:
Design No. 3<
<
Design Omitted<
<
Design No. 3 shall comply with the following additional requirements:
(1) The words "Second Quality" shall be in letters 1 inch high and 1/8 inch
thick.
(2) The name of the State and the word "Australia" shall be in letters 9/16
inch high
and 3/32 inch thick.
(3) The letters in "Regd. No." shall be 3/8 inch high and 1/16 inch thick with
the exception of
the letters "d" and "o", which shall be 1/4 inch high, and the letters "R" and
"N",
which shall be 1/2 inch high.
(4) The figures showing the registered number shall be 9/16 inch high and 3/32
inch thick.
PASTRY QUALITY CREAMERY BUTTER
The trade description shall be printed on both ends of the box in red ink in
accordance with
the following design:
Design No. 4<
<
Design Omitted
Design No. 4 shall comply with the following additional requirements:
(1) The words "Pastry Quality" shall be in letters 1 inch high and 1/8 inch
thick.
(2) The name of the State and the word "Australia" shall be in letters 9/16
inch high and 3/32
inch thick.
(3) The letters "Regd. No." shall be 3/8 inch high and 1/16 inch thick with
the exception of the
letters "d" and "o", which shall be 1/4 inch high, and the letters "R" and
"N", which shall
be 1/2 inch high.
(4) The figures showing the registered number shall be 9/16 inch high and 3/32
inch thick.
WHEY BUTTER
The trade description shall be printed on both ends of the box in red ink in
accordance with
the following design:
Design No. 5<
<
Design Omitted<
<
Design No. 5 shall comply with the following additional requirements:
(1) The words "Whey Butter" shall be in letters 1 inch high and 1/8 inch
thick.
(2) The name of the State and the word "Australia" shall be in letters 9/16
inch high
and 3/32 inch thick.
(3) The figures showing the registered number shall be 9/16 inch high and 3/32
inch thick.
(4) The letters "Regd. No." shall be 3/8 inch high and 1/16 inch thick, with
the exception of
the letters "d" and "o", which shall be in 1/4 inch high, and the letters "R"
and "N",
which shall be 1/2 inch high and 1/16 inch thick.
EXPORTS (DAIRY PRODUCE) REGULATIONS - SCHEDULE 5 SCH
FIFTH SCHEDULE
DESIGNS TO BE APPLIED TO EGGS IN SHELL AND EGG PRODUCTS
EXPORTED
SPECIFICATIONS TO BE COMPLIED WITH BY ALL DESIGNS
All designs shall comply with the following specifications:
(1) The oval shall measure 8 1/4 inches by 6 1/4 inches overall and shall
measure one inch from
the outer to the innermost line.
(2) The space between the two innermost lines shall be 27/32 inch and the
space between the
two outer lines shall be 1/16 inch.
(3) The outer line of the oval shall be 3/32 inch thick. The inside line of
the oval shall be 1/32
inch thick. The innermost line of the oval shall be 1/32 inch thick.
(4) The map of Australia shall measure 5 inches across and the outline of the
map shall be
1/8 inch thick.
(5) The word "Australia" shall be in letters 3/4 inch high and 1/8 inch thick.
(6) The letters "Reg. No." shall be in letters 9/16 inch high and 3/32 inch
thick with the
exception of the letter "o" which shall be 3/8 inch high and 1/16 inch thick.
(7) The registered number of the export establishment shall appear in the
space marked
"A" in figures 9/16 inch high and 3/32 inch thick.
EGGS IN SHELL
The trade description shall be printed on both ends of the container in blue
ink in
accordance
with the following design:
Design No. 1<
<
Design Omitted<
<
Design No. 1 shall comply with the following additional requirements:
(1) The words "DOZ. HEN EGGS" shall be in letters 9/16 inch high and 3/32 inch
thick with
the exception of the letters "o" and "z" which shall be 3/8 inch high.
(2) The letters and figures "Not less than lb. per 10 Doz." shall be 9/16
inch high and 3/32 inch
thick with the exception of the letters "o" and "z" in "Doz." which shall be
3/8 inch high
and 1/16 inch thick.
(3) The circle on the left hand top corner shall have a diameter of 2 inches
inside
measurement.
The line forming the circle shall be 1/8 inch thick. The outside edge of
the circle
shall be 1/4 inch from the outside line of the oval and the top of the circle
shall be 1/2 higher
than the top of the outer line of the oval.
(4) Figures representing the weight in pounds per 10 doz. shall be inserted in
the space
marked "B" and shall be 9/16 inch high and 3/32 inch thick.
(5) Figures representing the weight grade per long hundred shall be inserted
in the space
marked "C" and shall be 1 1/2 inches high and 3/16 inch thick.
(6) Figures representing the number of dozens of eggs in the case shall be
inserted in the space
marked "D" and shall be 9/16 inch high and 3/32 inch thick.
DRIED AND LIQUID EGG PRODUCTS
The trade description shall be printed on two opposite sides of the container
in accordance
with the following design:
Design No. 2<
<
Design Omitted<
<
(1) The words "Frozen Liquid Whole Egg", "Frozen Liquid Egg White", "Frozen
Liquid
Egg Yolk", "Dried Whole Egg", "Sugar Dried Whole Egg", "Dried Egg White" or
"Dried Egg Yolk" as the case may be shall be inserted in the space marked "C"
in
letters 9/16 inch high and 3/32 inch thick.
(2) Figures representing the net weight shall be inserted in the space marked
"B" in figures 9/16
inch high and 3/32 inch thick.
(3) The letters "lb. net." shall be 9/16 inch high and 3/32 inch thick with
the exception of the
letter "e" which shall be 3/8 inch high.
EXPORTS (DAIRY PRODUCE) REGULATIONS - SCHEDULE 6 SCH
SIXTH SCHEDULE
FORM 1 Regulation 13
COMMONWEALTH OF AUSTRALIA
Exports (Dairy Produce) Regulations
APPLICATION FOR REGISTRATION OF PREMISES AS EXPORT
ESTABLISHMENT* APPOINTED PLACE*
To the Secretary,
Department of Primary Industry,
Canberra
I* (or We)^ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
of+ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
hereby apply in pursuance of the Exports (Dairy Produce) Regulations for the
registration of
the| . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
situated at . . . . . . . . . . . . in the State of . . . . . . . . . . . as an
*Export Establishment for the preparation, manufacture and packing
*Appointed Place for the examination
of~ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
intended for export, and I* (or We) declare -
I am *occuper(s)
(a) that the of the said premises; and
We are *owner(s)
(b) that the said premises are constructed, equipped and operated in an
efficient and
hygienic
manner.
Dated this . . . . . . . . . . day of . . . . . . . . . ., 19 . . . .
. . . . . . . . . . . . . . . . . .
(Signature(s) of applicant(s))
*Strike out whichever is inapplicable.
^ Here insert full name of applicant.
+ Here insert address.
| Here insert name or description of premises.
~ Here insert kind of dairy produce.
FORM 2 Regulation 13
Registration No . . . .
COMMONWEALTH OF AUSTRALIA
Exports (Dairy Produce) Regulations
CERTIFICATE OF REGISTRATION OF EXPORT ESTABLISHMENT OR
APPOINTED PLACE
I hereby certify that, in pursuance of the Exports (Dairy Produce)
Regulations, the premises
situated at . . . . . . . . . . . . . . . . . . . . . . . . . . . . in the State
*owned
of . . . . . . . . and by . . . . . . . . . . have been registered
*occupied
*Export Establishment for the preparation, manufacture and packing
as an
*Appointed Place for the examination
of^ . . . . . . . . . . . . . . . . . . . . intended for export.
Dated this . . . . . . . . . . day of . . . . . . . . . ., 19 . . . .
. . . . . . . . . . . . . . . . . .
Secretary, Department of Primary
Industry
*2* Strike out whichever is inapplicable.
^ Here insert kind of dairy produce.
FORM 3 Regulation 18
COMMONWEALTH OF AUSTRALIA
Exports (Dairy Produce) Regulations
NOTICE OF INTENTION TO EXPORT BUTTER
. . . . . . . . . .
. . . . . . . . . . , 19. . .
To the Department of Primary Industry,
Port of . . . . . . . . . .
State of . . . . . . . . . .
Notice is hereby given that I intend to export the butter specified in the
statement
hereunder. The butter has been delivered to the Appointed Place at . . . . . . .
I hereby declare -
(a) that I am the duly authorized agent of* . . . . . . . . the owner of the
butter specified
in the statement hereunder;
(b) that the butter is^. . . . . . . . . . ;
(c) that the conditions and restrictions applicable in respect of the butter
under the
Exports (Dairy Produce) Regulations have been complied with; and
(d) that the butter is marked in the prescribed manner with the prescribed
trade
description.
* Strike out the words in italics if not applicable.
^ Here insert " Pure Creamery Butter ", " Pastry Butter ", " Whey Butter " or
" Milled Butter ", as the case may be.
STATEMENT OF BUTTER TO BE EXPORTED
------------------------------------------------------------------------------ --
No. of Packages of each Weight Actual
Factory ------------------------------- Churn and Date of Percentage
Brand, Salted Vat Mark Manufacture of Moisture
or Unsalted Content
. . . lb. . . . . lb. . . . lb.
------------------------------------------------------------------------------ --
------------------------------------------------------------------------------ --
Export ship . . . . . . . . . .
Date of sailing . . . . . . . . . .
Destination . . . . . . . . . .
. . . . . . . . . . . . . . . . .
(Signature of agent or owner)
FORM 4 Regulation 18
COMMONWEALTH OF AUSTRALIA
Exports (Dairy Produce) Regulations
NOTICE OF INTENTION TO EXPORT CHEESE
. . . . . . . . . . . . . . . . .
. . . . . . . . . . , 19. . .
To the Department of Primary Industry,
Port of . . . . . . . . . .
State of . . . . . . . . . .
Notice is hereby given that I intend to export the cheese specified in the
statement
hereunder. The cheese has been delivered to the Appointed Place at . . . . . .
I hereby declare -
(a) that I am the duly authorized agent of*. . . . . the owner of the cheese
specified in the statement hereunder;
(b) that the cheese is^ . . . . . . . . . .;
(c) that the conditions and restrictions applicable in respect of the cheese
under the
Exports (Dairy Produce) Regulations have been complied with; and
(d) that the cheese is marked in the prescribed manner with the prescribed
trade
description.
* Strike out the words in italics if not applicable.
^ Here insert the name of the variety of cheese.
STATEMENT OF CHEESE TO BE EXPORTED
------------------------------------------------------------------------------ --
No. of Crates Weight
Factory Date of
----------------- Crate No. per Crate Vat Marks
Brand Manufacture
Coloured White (lb.)
------------------------------------------------------------------------------ --
------------------------------------------------------------------------------ --
Export ship . . . . . . . . . .
Date of sailing . . . . . . . . . .
Destination . . . . . . . . . .
. . . . . . . . . . . . . . . . .
(Signature of agent or owner)
FORM 5 Regulation 18
COMMONWEALTH OF AUSTRALIA
Exports (Dairy Produce) Regulations
NOTICE OF INTENTION TO EXPORT EGGS IN SHELL
. . . . . . . . . . . . . . . . . .
. . . . . . . . , 19 . . . . .
To the Department of Primary Industry,
Port of . . . . . . . . . .
State of . . . . . . . . . .
Notice is hereby given that I intend to export the eggs in shell specified in
the statement
hereunder. The eggs in shell have been delivered to the Appointed Place at . . .
I hereby declare -
(a) that I am the duly authorized agent of* . . . . . the owner of the eggs
in shell
specified in the statement hereunder;
(b) that the conditions and restrictions applicable in respect of the eggs
in shell under the
Exports (Dairy Produce) Regulations have been complied with; and
(c) that the eggs in shell are marked in the prescribed manner with the
prescribed trade
description.
STATEMENT OF EGGS IN SHELL TO BE EXPORTED
------------------------------------------------------------------------------ --
Grader's
Brand Date of Pack Size of Package
No.
------------------------------------------------------------------------------ --
------------------------------------------------------------------------------ --
Export ship . . . . . . . . . . . . . . . . . . . .
Date of sailing . . . . . . . . . . . . . . . . . . . .
Destination . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . .
(Signature of agent or owner)
FORM 6 Regulation 18
COMMONWEALTH OF AUSTRALIA
Exports (Dairy Produce) Regulations
NOTICE OF INTENTION TO EXPORT DAIRY PRODUCE OTHER THAN
BUTTER, CHEESE OR EGGS
. . . . . . . . . . . . . . . . . .
. . . . . . . . ., 19 . . . .
To the Department of Primary Industry,
Port of . . . . . . . . . . . . . . . . . . . .
State of . . . . . . . . . . . . . . . . . . . .
Notice is hereby given that I intend to export the dairy produce specified in
the statement
hereunder. The dairy produce has been delivered to the Appointed Place at . . .
I hereby declare -
(a) that I am the duly authorized agent of* . . . . . . . . . . the owner of
the dairy produce
specified in the statement hereunder;
(b) that the dairy produce is^ . . . . . . . . . .;
(c) that the conditions and restrictions applicable in respect of the dairy
produce under the
Exports (Dairy Produce) Regulations have been complied with; and
(d) that the dairy produce is marked in the prescribed manner with the
prescribed trade
description.
* Strike out the words in italics if not applicable.
^ Here insert a true description of the dairy produce.
STATEMENT OF DAIRY PRODUCE TO BE EXPORTED
------------------------------------------------------------------------------ --
If not in
If in Packages
Packages
----------------------------------------------------
Goods Brands
Size, Weight, or
No. of Measure and Number No.
Packages of Contents
------------------------------------------------------------------------------ --
------------------------------------------------------------------------------ --
Export ship . . . . . . . . . . . . . . . . . . . .
Date of sailing . . . . . . . . . . . . . . . . . . . .
Destination . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . .
(Signature of agent or owner)
FORM 7 Regulation 18
COMMONWEALTH OF AUSTRALIA
Exports (Dairy Produce) Regulations
SHIPPING LIST - DAIRY PRODUCE OTHER THAN BUTTER, CHEESE AND
EGGS IN, SHELL
To the Department of Primary Industry,
I hereby apply for authority to remove from store for exportation the DAIRY
PRODUCE
specified hereunder -
Port of . . . . . . . . . . . . . . . . . . . . State of . . . . . . . . . . . .
Cool Store . . . . . . . . . . . . . . . . . . .Export Ship . . . . . . . . . .
Destination . . . . . . . . . . . . . . . . . . Sailing on . . . . . . . . . . .
------------------------------------------------------------------------------ --
Date of
Manufacture
Registered No. of Certificate
Description Brand or Grade Points
No. Packages No.
Code
Mark
------------------------------------------------------------------------------ --
------------------------------------------------------------------------------ --
. . . . . . . . . . . . . . . . . .
Signature of Exporter
/ /19
FORM 8 Regulation 18
COMMONWEALTH OF AUSTRALIA
Exports (Dairy Produce) Regulations
SHIPPING LIST - BUTTER
To the Department of Primary Industry,
I hereby apply for authority to remove from cool store for exportation the
BUTTER
specified hereunder -
Port of . . . . . . . . . . . . . . . . State of . . . . . . . . . . . . .
Cool Store . . . . . . . . . . . . . . . Export Ship . . . . . . . . . . . .
Destination . . . . . . . . . . . . . . Sailing on . . . . . . . . . . . .
------------------------------------------------------------------------------ --
No. of Boxes and Grade*
Date of Registered ----------------------------------- Certificate
Points
Storage Est. No. No.
Choice First Second Pastry
------------------------------------------------------------------------------ --
------------------------------------------------------------------------------ --
*Indicate if butter is unsalted.
. . . . . . . . . . . . . . . . . .
Signature of Exporter
/ /19
FORM 9 Regulation 18
COMMONWEALTH OF AUSTRALIA
Exports (Dairy Produce) Regulations
SHIPPING LIST - CHEESE
To the Department of Primary Industry,
I hereby apply for authority to remove from cool store for exportation the
CHEESE
specified hereunder -
Port of . . . . . . . . . . . . . . . . State of . . . . . . . . . . . . .
Cool Store . . . . . . . . . . . . . . . Export Ship . . . . . . . . . . . .
Destination . . . . . . . . . . . . . . Sailing on . . . . . . . . . . . .
------------------------------------------------------------------------------ --
Weights
---------------
Date of Registered No. of Certificate Total
Grade Points
Storage Est. No. Crates* No. Crate Marked
Numbers Weight
lb.
------------------------------------------------------------------------------ --
------------------------------------------------------------------------------ --
* Indicate if cheese is white or coloured, doubles or singles, waxed or unwaxed.
. . . . . . . . . . . . . . . . . .
Signature of Exporter
/ /19
FORM 10 Regulation 18
COMMONWEALTH OF AUSTRALIA
Exports (Dairy Produce) Regulations
SHIPPING LIST - EGGS IN SHELL
To the Department of Primary Industry,
I hereby apply for authority to remove from cool store for exportation the
EGGS specified
hereunder -
Port of . . . . . . . . . . . . . . . . State of . . . . . . . . . . . . .
Cool Store . . . . . . . . . . . . . . . Export Ship . . . . . . . . . . . .
Destination . . . . . . . . . . . . . . Sailing on . . . . . . . . . . . .
------------------------------------------------------------------------------ --
Number of Cases Containing Eggs
Registered Date Delivered Weighing per Ten Dozen Eggs Total No. Certificate
----------------------------
Est. No. to Cool Store of Packages No.
. . . lb. . . . lb. . . . lb.
------------------------------------------------------------------------------ --
------------------------------------------------------------------------------ --
. . . . . . . . . . . . . . . . . .
Signature of Exporter
/ /19
FORM 11 Regulation 19
COMMONWEALTH OF AUSTRALIA
Exports (Dairy Produce) Regulations
EXPORT PERMIT
Port of . . . . . . . . . . . . . .
Date . . . . . . . . . , 19 . . .
To the Officer of Customs,
. . . . . . . . . . . . . . Wharf
The undermentioned dairy produce to be shipped per . . . . . is marked in the
prescribed manner with the prescribed trade description and the conditions and
restrictions
applicable
under the Exports (Dairy Produce) Regulations in respect of the dairy
produce have
been complied with -
Name of exporter . . . . . . . . . . . . . . . . . . . .
------------------------------------------------------------------------------ --
Factory Brand and Marks Character of Goods Certificate No. Destination
------------------------------------------------------------------------------ --
------------------------------------------------------------------------------ --
. . . . . . . . . . . . . . . . . .
Officer of the Department of
Primary Industry
FORM 12 Regulation 19
No.
COMMONWEALTH OF AUSTRALIA
Exports (Dairy Produce) Regulations
BUTTER GRADE CERTIFICATE
I hereby certify that the . . . . . . . . packages of* . . . . . . . . . . .
BUTTER specified hereunder and shipped per . . . . . . . to . . . . . . . . . .
on . . . . . . . , 19 . . . . , have been inspected and examined and have been
allotted points as
follows:
------------------------------------------------------------------------------ --
Reg. No. of Packages Size of
Cert.
Brand Est. ----------------- Points Grade each
No.
No. Salted Unsalted Package
------------------------------------------------------------------------------ --
* Indicate if butter is bulk, in pats or tinned.
Dated at . . . . . . . in the State of . . . . . . . this . . . . . . . . . .
day of . . . . . . . . . . , 19 . . . .
. . . . . . . . . . . . . . . . .
Officer of the Department of
Primary Industry
FORM 13 Regulation 19
No . . . . . COMMONWEALTH OF AUSTRALIA
Exports (Dairy Produce) Regulations
CHEESE GRADE CERTIFICATE
I hereby certify that the . . . . . . . packages of* . . . . . . . . . . . .
CHEESE specified hereunder and shipped per . . . . . . . to . . . . . . . . . .
on . . . . . . . . , 19 . . . . , have been inspected and examined and have been
allotted points as
follows:
------------------------------------------------------------------------------ --
Reg. No. of Packages Size of Total
Cert.
Brand Est. ----------------- Points Grade each Net
No.
No. Waxed Unwaxed Package Weight
------------------------------------------------------------------------------ --
* Indicate type of cheese (i.e., Cheddar, Processed, Edam, &c.), and whether
white or coloured
Dated at . . . . . . . in the State of . . . . . . . this . . . . . . . . . .
day of . . . . . . . . , 19 . . . . .
. . . . . . . . . . . . . . . . .
Officer of the Department of
Primary Industry
* * * * * * * *
SCH
FORM 14 Regulation 19
No . . . . . COMMONWEALTH OF AUSTRALIA
Exports (Dairy Produce) Regulations
CERTIFICATE AS TO EGGS IN SHELL
I hereby certify that . . . . . . . . cases of hen eggs in shell (each 30
dozen) described
hereunder and branded . . . . . . and shipped per . . . . . . to . . . . . . .
on . . . . . . . , 19 . . . . , have been examined and found upon examination of
packages
selected at random to be fresh and packed and graded in accordance with the
Exports (Dairy
Produce) Regulations.
------------------------------------------------------------------------------ --
Number of cases containing eggs weighing -
------------------------------------------------- Total
Certificate
12lb. 14lb. 16lb. Number of
No.
per 10 doz. per 10 doz. per 10 doz. Cases
eggs eggs eggs
------------------------------------------------------------------------------ --
Dated at . . . . . . . in the State of . . . . . . . this . . . . . . . . . .
day of . . . . . . . . , 19 . . . .
. . . . . . . . . . . . . . . . .
Officer of the Department of
Primary Industry
FORM 15 Regulation 19
COMMONWEALTH OF AUSTRALIA
Exports (Dairy Produce) Regulations
CERTIFICATE AS TO FROZEN LIQUID EGG
I hereby certify that . . . . . . tins of frozen liquid egg described
hereunder and
shipped per . . . . . . to . . . . . . on . . . . . . , 19 . . . . have been
examined
and found upon examination to comply with the requirements of the Exports
(Dairy Produce)
Regulations.
------------------------------------------------------------------------------ --
Frozen Liquid Frozen Liquid Frozen Liquid
Whole Egg Egg White Egg Yolks
Registered Certificate --------------- --------------- --------------- Total
No. No.
Batch Batch Batch
28lb.40lb. 28lb.40lb. 28lb.40lb.
No. No. No.
------------------------------------------------------------------------------ --
Dated at . . . . . . in the State of . . . . . . this . . . . . . . . . . . .
day of . . . . . . . , 19 . . . .
. . . . . . . . . . . . . . . . .
Officer of the Department of
Primary Industry
FORM 16 Regulation 19
COMMONWEALTH OF AUSTRALIA
Exports (Dairy Produce) Regulations
CERTIFICATE AS TO CONDITION
I hereby certify that the dairy produce described hereunder and shipped per
. . . . . . . to . . . . . . . on . . . . . . . . . . . . . . has been examined
and found to be* . . . . . . . . . . . . . . . . . . . . . . and the conditions
and restrictions applicable under the Exports (Dairy Produce) Regulations in
respect of the
goods have been complied with.
------------------------------------------------------------------------------ --
No. of
Description of Goods and Brand Cases Port Marks Size or Weight
------------------------------------------------------------------------------ --
* Here insert condition of goods.
Dated at . . . . . in the State of . . . . . . this . . . . . . . . . . . . .
day of . . . . . . ., 19 . . . .
. . . . . . . . . . . . . . . . . .
Officer of the Department of
Primary Industry
FORM 17 Regulation 19
No . . . . . . .
COMMONWEALTH OF AUSTRALIA
Exports (Dairy Produce) Regulations
MARGARINE GRADE CERTIFICATE
TABLE QUALITY (90-100 POINTS)
Cert. No . . .
I hereby certify that . . . . . boxes of margarine, branded . . . . . . . . .
and shipped per . . . . . to . . . . . on . . . . . . . . . ., 19 . . . . . ,
have been inspected and examined and points have been allotted thereto as
follows:
------------------------------------------------------------------------------ --
Flavour Texture Condition Total
Grade (Maximum 50) (Maximum 30) (Maximum 20) (Maximum 100)
------------------------------------------------------------------------------ --
Table Quality . . . .
------------------------------------------------------------------------------ --
Remarks:
Net weights of sample boxes . . . . . . . . . .
------------------------------------------------------------------------------ --
Dated at . . . . . in the State of . . . . . this . . . . . . . . . .
day of . . . . . . . . . ., 19 . . . .
. . . . . . . . . . . . . . . . . .
Officer of the Department of
Primary
Industry
FORM 18 Regulation 19
No . . . . .
COMMONWEALTH OF AUSTRALIA
Exports (Dairy Produce) Regulations
MARGARINE GRADE CERTIFICATE
COOKING QUALITY (83-89 POINTS)
Cert. No . . .
I hereby certify that . . . . . . boxes of margarine, branded . . . . . . . .
and shipped per . . . . . to . . . . . on . . . . . . . . . ., 19 . . . .,
have been inspected and examined and points have been allotted thereto as
follows:
------------------------------------------------------------------------------ --
Flavour Texture Condition Total
Grade (Maximum 50) (Maximum 30) (Maximum 20) (Maximum 100)
------------------------------------------------------------------------------ --
Cooking Quality . . . .
------------------------------------------------------------------------------ --
Remarks:
Net weights of sample boxes . . . . . . . . . .
------------------------------------------------------------------------------ --
Dated at . . . . . . . in the State of . . . . . this . . . . . . . . . . . .
day of . . . . . . . . ., 19 . . . .
. . . . . . . . . . . . . . . . .
Officer of the Department of
Primary
Industry
EXPORTS (DAIRY PRODUCE) REGULATIONS - SCHEDULE 7 SCH
SEVENTH SCHEDULE
DESIGN TO BE APPLIED TO AUSTRALIAN WHOLE MILK CHEDDAR
CHEESE EXPORTED
The trade description shall be printed on both ends of the container in blue
ink in
accordance
with the following design:
(Design omitted)
The design shall comply with the following specifications:
(1) The ellipse shall measure 9 inches by 6 1/4 inches overall and shall
measure one inch from
the outer to the innermost line.
(2) The outer line of the ellipse shall be 3/32 inch thick. The inner line of
the ellipse shall be 1/32
inch thick.
(3) The map of Australia shall measure 5 inches across and the outline of the
map shall be
1/8 inch thick.
(4) The word "Australia" shall be in letters 3/4 inch high and 1/8 inch thick.
(5) The letters "Regd. No." shall be in letters 9/16 inch high and 3/32 inch
thick with the
exception of the letters "d" and "o" which shall be 3/8 inch high and 1/16 inch
thick.
(6) The words "Whole Milk Cheddar Cheese" and the letters "lb. net" shall be
in letters 9/16
inch high and 3/32 inch thick.
(7) The registered number of the export establishment shall appear in the
space marked
"A" in figures 7/8 inch high and 1/8 inch thick.
(8) The net weight shall appear in the space marked "B" in figures 3/4 inch
high and 1/8 inch
thick.
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