How to complete the optional indications certificate application form
Updated 5 October 2021
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This publication is available at https://www.gov.uk/government/publications/export-or-move-poultry-meat-apply-for-an-optional-indications-certificate/how-to-complete-the-optional-indications-certificate-application-form
This guidance explains how you should complete an application for an optional indications certificate if you’re:
- exporting poultry meat from Great Britain to the EU
- moving poultry meat from Great Britain to Northern Ireland
General information
Export date: enter the export date that your consignment of poultry meat will be dispatched from Great Britain. This will enable Animal and Plant Health Agency (APHA) to prioritise your application.
Country of destination: enter the country of destination for your poultry meat consignment in the EU or Northern Ireland.
Name of exporter or exporting agent: enter the name of the exporter or exporting agent.
Full address including postcode of premises to which the certificate will apply: enter the full address and postcode of the premises the optional indications certificate will apply for.
Email: enter your email address.
Telephone number: enter your telephone number including any dialling codes.
EORI number: enter your Economic Operators Registration and Identification (EORI) number. Your EORI number is 12 digits and begins with ‘GB’. Find out how to get an EORI number.
Export health certificate (EHC) serial number: enter the EHC serial number that you have certified for the poultry meat export or movement to the EU or Northern Ireland. You can find this number in box I.2 of the EHC (certificate reference number) you have printed and issued from the EHC Online service.
Country of origin: select England or Wales as the country of origin the poultry meat was raised, processed in and will be exported from.
If the poultry meat was raised, processed in and will be exported from Scotland, you should contact [email protected].
Details of the export consignment for each batch being exported
Select one type of bird to be exported per entry from the dropdown list:
- domestic fowl chicken
- domestic fowl hen
- duck
- geese
- guinea fowl
- turkey
Special marketing terms (SMT)
To protect consumers, the regulations include the management and production criteria for farming method marks. Farming method marks are also referred to as SMT.
You can include these methods on the labelling using an SMT.
Select one of the SMT from the dropdown list:
- fed with …%… of
- oats-fed goose
- extensive indoor or barn-reared
- free range
- free range total freedom
- traditional free range
If you want to also label your poultry as organic, you’ll need to follow the requirements for organic labelling and certification, in addition to the requirements for special marketing terms.
Chilling methods
Select one of the following chilling methods used from the dropdown list:
- air chilling
- air-spray chilling
- immersion chilling
Name and full postal address of the farm of the producer (farm of origin): enter the name and address of the producer’s farm (farm or origin).
CPH number of the farm of the producer (farm of origin): enter the county parish holding (CPH) number for the producer’s farm (farm of origin). Read guidance on CPH numbers.
House number in which the birds were reared on the farm of the producer (farm of origin): enter the house number for the producer’s farm where the birds were reared (farm of origin).
Producer’s APHA Customer Registration Number: enter the producer’s (farm of origin) APHA Customer Registration Number. This will enable APHA to locate the relevant inspection report information on internal records in order to process your application.
Email address for the farm of the producer (farm of origin): enter the email address for the producer’s farm (farm of origin).
Telephone number of the farm of the producer (farm of origin): enter the telephone number for the producer’s farm (farm of origin) including any dialling code.
Name and full postal address of processor (slaughterhouse): enter the name and address of the processor (slaughterhouse).
Email address for the processor (slaughterhouse): enter the processor’s email address (slaughterhouse).
Telephone number of the processor (slaughterhouse): enter the processor’s telephone number (slaughterhouse) including any dialling code.