South Australian Repealed Regulations

This legislation has been repealed.

MEAT HYGIENE REGULATIONS 1994 - REG 5A

5A—Definition of meat (section 3)

        (1)         For the purposes of the definition of "meat" in section 3 of the Act—

            (a)         the following products as defined in Standards 1.6.2 and 2.2.1 of the Food Standards Code are included within the ambit of the definition:

                  (i)         cured meat (see Division 1 of Standard 2.2.1);

                  (ii)         dried meat (see clause 5 of Standard 1.6.2);

                  (iii)         manufactured meat (see Division 1 of Standard 2.2.1), including—

                        (A)         ready-to-eat meat; and

                        (B)         extended muscle products;

                  (iv)         processed meat (see Division 1 of Standard 2.2.1);

                  (v)         sausage meat (see Division 2 of Standard 2.2.1);

                  (vi)         sausage (see Division 1 of Standard 2.2.1);

            (ab)         the following products are included within the ambit of the definition:

                  (i)         minced meat;

                  (ii)         salted meat;

                  (iii)         tripe;

            (b)         the following are excluded from the ambit of the definition:

                  (ii)         a meat pie, or meat and vegetable pie, as defined in Division 1 of Standard 2.2.1 of the Food Standards Code (clause 1);

                  (iii)         a sausage roll or meat pastie or any other pastry product containing meat;

                  (iv)         canned meat products;

                  (v)         pasta, or pasta sauce, containing meat;

                  (vi)         meat (unless it constitutes a meat product, or part of a meat product, referred to in paragraph (a)) that is cooked.

        (2)         In this regulation—

"cooked", in relation to meat, means meat the core temperature of which has been maintained—

            (a)         at 65° Celsius for a period of at least 10 minutes; or

            (b)         at a higher temperature for a period of time that produces an equivalent microbiological effect in relation to the meat;

"ready-to-eat meat" means bacon, chicken roll, devon, frankfurters, ham, meat paste, saveloys, salami and similar meats that do not require further processing prior to eating.