"Model veterinary certificate for egg products (EP)Part I: Details of dispatched consignmentCOUNTRYVeterinary certificate to EUI.1. ConsignorNameAddressTel.I.2. Certificate reference NoI.2.a.I.3. Central competent authorityI.4. Local competent authorityI.5. ConsigneeNameAddressPostcodeTel.I.6.I.7. Country of originISO codeI.8. Region of originCodeI.9. Country of destinationISO codeI.10.I.11. Place of originNameApproval numberAddressNameApproval numberAddressNameApproval numberAddressI.12.I.13. Place of loadingI.14. Date of departureI.15. Means of transportAeroplaneShipRailway wagonRoad vehicleOtherIdentificationDocumentation referencesI.16. Entry BIP in the EUI.17.I.18. Description of commodityI.19. Commodity code (HS code)I.20. QuantityI.21. Temperature of productAmbientChilledFrozenI.22. Number of packagesI.23. Seal/Container NoI.24. Type of packagingI.25. Commodities certified for:Human consumptionI.26.I.27. For import or admission into EUI.28. Identification of the commoditiesApproval number of establishmentsSpecies (Scientific name)Nature of commodityManufacturing plantCold storeNet weightPart II: CertificationCOUNTRYEP (egg products)II. Health informationII.a. Certificate reference numberII.b.II.1. Animal health attestationI, the undersigned official veterinarian, hereby certify that the egg products described in this certificate were produced from eggs coming from an establishment which at the date of issue of the certificate is free from highly pathogenic avian influenza as defined in Regulation (EC) No 798/2008 andeither(1) II.1.1 [within a 10 km radius of which, including, where appropriate, the territory of a neighbouring country, there has been no outbreak of highly pathogenic avian influenza or Newcastle disease for at least the previous 30 days.]or(1) II.1.2 [the egg products were processed:(1) either [liquid egg white was treated:(1) either [with 55,6 °C for 870 seconds.](1) or [with 56,7 °C for 232 seconds.]](1) or [10 % salted yolk was treated with 62,2 °C for 138 seconds.](1) or [dried egg white was treated:(1) either [with 67 °C for 20 hours.](1) or [with 54,4 °C for 513 hours.]](1) or [whole eggs were at least treated:(1) either [with 60 °C for 188 seconds.](1) or [completely cooked.]](1) or [whole egg blends were at least treated:(1) either [with 60 °C for 188 seconds.](1) or [with 61,1 °C for 94 seconds.]]]II.2. Public health attestationI, the undersigned, official veterinarian/official inspector declare that I am aware of the relevant provisions of Regulations (EC) No 178/2002, (EC) No 852/2004 and (EC) No 853/2004 and hereby certify that the egg products described in this certificate have been obtained in accordance with those requirements, and in particular that:II.2.1 they come from (an) establishments(s) implementing a programme based on the HACCP principles in accordance with Regulation (EC) No 852/2004;II.2.2 they have been produced from raw material which meets the requirements of Section X, Chapter II (II) of Annex III to Regulation (EC) No 853/2004;II.2.3 they have been manufactured in compliance with the hygiene requirements laid down in Section X, Chapter II (III) of Annex III to Regulation (EC) No 853/2004;II.2.4 they satisfy the analytical specifications in Section X, Chapter II (IV) of Annex III to Regulation (EC) No 853/2004 and the relevant criteria in Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs;II.2.5 they have been marked with an identification mark in accordance with Section I of Annex II and Section X, Chapter II (V) of Annex III to Regulation (EC) No 853/2004;II.2.6 the guarantees covering live animals and products thereof provided by the residue plans submitted in accordance with Directive 96/23/EC, and in particular Article 29 thereof, are fulfilled.COUNTRYEP (egg products)II. Health informationII.a. Certificate reference numberII.b.NotesPart I:Box I.8: provide the code for the zone or the compartment of origin, if necessary, as defined under code of column 2 of Part 1 of Annex I to Regulation (EC) No 798/2008.Box I.11: Name, address and approval number of establishment of dispatch.Box I.15: Indicate the registration number(s) of railway wagons and lorries, the names of ships and, if known, the flight numbers of aircraft. In the case of transport in containers or boxes, the total number of these and their registration and where there is a serial number of the seal it has to be indicated in box I.23.Box I.19: use the appropriate Harmonised System (HS) code the World Customs Organisation: 04.07, 04.08, 35.02 or 21.06.10.Box I.28: Nature of commodity: specify the egg content percentage.Part II:(1) Keep as appropriate.Official veterinarian or official inspectorName (in capital letters):Qualification and title:Date:Signature:"Stamp: