Security at Melbourne MEL Airport

Check in:
The check in counters for international passengers are located on the first floor of T2. Passengers are advised to arrive for their international flight 3 hours prior to scheduled departure time. When checking in, you must have the following documents: Passport; Travel documents, including ticket and/or booking reference; and Departing passenger card.

Customs and Border Protection:
Once checked-in, passengers can then proceed to the Customs and Border Protection screening point. Passengers are advised to proceed to Customs and Border Protection at least one hour before their scheduled departure time.

A Guide for Travelers:
The Australian Customs and Border Protection Service has a guide for international travelers to familiarize themselves with the laws of Australia’s prohibited and restricted goods , the Tourist Refund Scheme (TRS) and personal duty-free concessions.

Customs and Border Protection and Immigration: Departures information
(a) Currency: There is no limit on the amount of Australian or foreign cash that may be taken out of Australia. However, amounts of A$10,000 or more must be reported to Customs and Border Protection before departure.

(b) National Heritage Items: Items important to Australia's natural heritage cannot be taken out of Australia without a permit. Be sure to contact Customs and Border Protection or the Department of Environment and Heritage if you are in doubt about any item.

(c) Flora and Fauna: The export of live birds, reptiles and other species is generally prohibited. In all cases an export permit must be issued by the Wildlife Protection Authority before export occurs. An Australian Export permit for manufactured crocodile products is required and should be provided at the time of purchase. If you are in doubt about any item contact the Department of Environment and Heritage.

Travel Advice: For advice on travel warnings, visas and consular services, visit the Federal Government's Smart Traveler website at www.smartraveller.gov.au.






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