MEAT HYGIENE REGULATIONS 1994

South Australian Repealed Regulations

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This legislation has been repealed.

MEAT HYGIENE REGULATIONS 1994 - SCHEDULE 2

Schedule 2—Codes

A code set out in an entry in the table below applies, subject to any modifications specified in the entry, in relation to the type of meat processing specified in the entry.

Type of meat processing

Code

Modifications

1

Meat processing consisting of killing an animal or bird intended for human consumption excluding—

• killing poultry; or

• killing kangaroos in the field; or

• killing rabbits; and

AS 4696-2002 The hygienic production and transport of meat and meat products for human consumption , as amended or substituted from time to time

None

Meat processing consisting of processing a killed animal or bird, or meat derived from a killed animal or bird, for human consumption excluding—

• processing poultry; or

• processing kangaroos; or

• processing rabbits,

For example—

• boning;

• pre-trimming;

• trimming;

• producing primal or other cuts of meat;

• packing of meat and offal;

• mincing;

• dicing;

• producing smallgoods; and

Meat processing consisting of transporting meat for human consumption (excluding transporting field processed kangaroos to initial refrigeration facilities)

4

Meat processing consisting of processing of any of the following products as defined in Parts 4 to 10 of Standard C1 of the Food Standards Code :

• minced meat (see Part 4, clause 18 of the Code)

• tripe (see Part 5, clause 21 of the Code)

• salted meat (see Part 6, clause 24(1) of the Code)

• cured meat (see Part 6, clause 24(2) of the Code)

• dried meat (see Part 7, clause 32 of the Code)

• manufactured meat (see Part 8, clause 34 of the Code) including the following:

• smallgoods such as frankfurters, saveloys, brawn, devon, strasburg, salami, meat paste, chicken roll and similar foods

• extended muscle products

• processed meat product (see Part 9, clause 41 of the Code)

• sausage meat (see Part 10, clause 45(1) of the Code)

• sausage (see Part 10, clause 45(2) of the Code).

Australian Code of Practice for Veterinary Public Health: Smallgoods Factories and Other Meat Manufacturing Premises published by the Agricultural Council of Australia and New Zealand, Standing Committee on Agriculture (Report No. 43), ISBN 0 643 05416 2, as amended or substituted from time to time

Before page 1:
Insert new clause as follows:

A1. INTERPRETATION

In this code—

approved means approved by the Minister;

management means the holder of an accreditation under the Meat Hygiene Act 1994 .

Page 1:
1.3.3—Leave out the last paragraph in this subclause and insert:

If an in-plant chlorinator is installed, the water must be regularly checked for chlorine residuals during each day of operation and the results recorded.

1.3.5—Leave out "licensed establishment" and insert "holder of the accreditation".

Page 3:
1.3.6—Leave out the first sentence and insert:

Temperatures of hot potable water must be—

— for sterilisation of equipment, at least 82°C;

— for cleaning of equipment, at least 80°C;

— for hand washing, between 30°C and 50°C.

Page 21:
9.2.1—Leave out all the words in this subclause and insert:

The following requirements are additional to requirements under laws relating to the packaging and labelling of meat and meat products (see especially the Food Standards Code ).

Pages 25 to 27:
11.1—Leave out all words in this subclause and insert:

The following requirements are additional to requirements under laws relating to the occupational health, safety or welfare of employees (see especially the Industrial Safety Regulations 1987 made under the Occupational Health, Safety and Welfare Act 1986 ).

11.3—Leave out this subclause.

11.5—Retain 11.5.6 and 11.5.7 and leave out the remainder of the clause.

Page 30:
14.1—Leave out all the words in this subclause and insert:

See the Guidelines for Good Manufacturing Practice in the Smallgoods Industry published by the Australian Quarantine and Inspection Service, Department of Primary Industries and Energy (Cwth) for cleaning requirements.

Page 32:
16.1—Leave out "within 24 hours of notification".

Page 33:
16.2—Leave out this subclause.
16.5—Leave out "the inspectorate".
16.6—Leave out this subclause.
16.8—Leave out this subclause.

Pages 34–36:
17 to 19—Leave out these clauses.

Guidelines for Good Manufacturing Practice in the Smallgoods Industry published by the Australian Quarantine and Inspection Service of the Department of Primary Industries and Energy (Cwth), as amended or substituted from time to time

Page 9:
Definition of Establishment —leave out "(approved and registered by the controlling authority)" and insert "(specified in an approved processing program—see section 15(2) of the Act)"

Definition of Potable water —leave out this definition and insert:

Potable water means water that complies with the standards specified in Desirable Quality for Drinking Water in Australia published by the Department of Health (Cwth). (See clause 16 of the Australian Code of Practice for Veterinary Public Health: Smallgoods Factories and Other Meat Manufacturing Premises published by the Agricultural Council of Australia and New Zealand, Standing Committee on Agriculture (Report No. 43).)

Page 10:
Leave out the Note under the heading Establishment .

Pages 30–43:
Leave out Part IV.

Pages 55–58:
Leave out Part VI.

(The Meat and Allied Trades Federation of Australia has published two further codes relevant to the smallgoods industry which, while not incorporated into these regulations, may be useful to the industry:

• Code of Hygienic Practice for the Smallgoods Industry ;

• Code of Practice for the Hygienic Manufacture of Dry and Semi-dry Sausage .)

5

Meat processing consisting of processing poultry, or meat derived from poultry, for human consumption.

Australian Standard for Hygienic Production of Poultry Meat for Human Consumption (published by the Agriculture and Resource Management Council of Australia and New Zealand) as amended or substituted from time to time

None

6

Meat processing consisting of processing kangaroos, or meat derived from kangaroos, for human consumption (including transporting field processed kangaroos to initial refrigeration facilities).

AS 4464-1998 Hygienic production of game meat for human consumption , as amended or substituted from time to time

None

8

Meat processing consisting of processing meat for consumption by pets

Part 3 (except regulation 3.18), Part 4, Part 5, Part 6 (except Division 3), Part 7, Part 8, Part 9 (except regulations 9.01 to 9.06) and Part 10 of the Pet Food Regulations 1984 (see Gazette 24.1.1984 p209 ), as in force immediately before 1 December 1994

A reference to the Authority or to the Chief Inspector is to be taken to be a reference to the Minister.

A reference to a licence is to be taken to be a reference to an accreditation.

A reference to a licensee is to be taken to be a reference to the holder of an accreditation.

A reference to an inspector is to be taken to be a reference to a meat hygiene officer or a person designated (individually or by class) by the Minister by condition of accreditation as an inspector in relation to the holder of the accreditation.

9

Meat processing consisting of processing rabbits, or meat derived from rabbits, for human consumption

AS 4466-1998 Hygienic production of rabbit meat for human consumption , as amended or substituted from time to time

None

	Type of meat processing	Code	Modifications
1	Meat processing consisting of killing an animal or bird intended for human consumption excluding— • killing poultry; or • killing kangaroos in the field; or • killing rabbits; and	AS 4696-2002 The hygienic production and transport of meat and meat products for human consumption , as amended or substituted from time to time	None
	Meat processing consisting of processing a killed animal or bird, or meat derived from a killed animal or bird, for human consumption excluding— • processing poultry; or • processing kangaroos; or • processing rabbits, For example— • boning; • pre-trimming; • trimming; • producing primal or other cuts of meat; • packing of meat and offal; • mincing; • dicing; • producing smallgoods; and
	Meat processing consisting of transporting meat for human consumption (excluding transporting field processed kangaroos to initial refrigeration facilities)
4	Meat processing consisting of processing of any of the following products as defined in Parts 4 to 10 of Standard C1 of the Food Standards Code : • minced meat (see Part 4, clause 18 of the Code) • tripe (see Part 5, clause 21 of the Code) • salted meat (see Part 6, clause 24(1) of the Code) • cured meat (see Part 6, clause 24(2) of the Code) • dried meat (see Part 7, clause 32 of the Code) • manufactured meat (see Part 8, clause 34 of the Code) including the following: • smallgoods such as frankfurters, saveloys, brawn, devon, strasburg, salami, meat paste, chicken roll and similar foods • extended muscle products • processed meat product (see Part 9, clause 41 of the Code) • sausage meat (see Part 10, clause 45(1) of the Code) • sausage (see Part 10, clause 45(2) of the Code).	Australian Code of Practice for Veterinary Public Health: Smallgoods Factories and Other Meat Manufacturing Premises published by the Agricultural Council of Australia and New Zealand, Standing Committee on Agriculture (Report No. 43), ISBN 0 643 05416 2, as amended or substituted from time to time	Before page 1: Insert new clause as follows: A1. INTERPRETATION In this code— approved means approved by the Minister; management means the holder of an accreditation under the Meat Hygiene Act 1994 . Page 1: 1.3.3—Leave out the last paragraph in this subclause and insert: If an in-plant chlorinator is installed, the water must be regularly checked for chlorine residuals during each day of operation and the results recorded. 1.3.5—Leave out "licensed establishment" and insert "holder of the accreditation". Page 3: 1.3.6—Leave out the first sentence and insert: Temperatures of hot potable water must be— — for sterilisation of equipment, at least 82°C; — for cleaning of equipment, at least 80°C; — for hand washing, between 30°C and 50°C. Page 21: 9.2.1—Leave out all the words in this subclause and insert: The following requirements are additional to requirements under laws relating to the packaging and labelling of meat and meat products (see especially the Food Standards Code ). Pages 25 to 27: 11.1—Leave out all words in this subclause and insert: The following requirements are additional to requirements under laws relating to the occupational health, safety or welfare of employees (see especially the Industrial Safety Regulations 1987 made under the Occupational Health, Safety and Welfare Act 1986 ).
			11.3—Leave out this subclause. 11.5—Retain 11.5.6 and 11.5.7 and leave out the remainder of the clause. Page 30: 14.1—Leave out all the words in this subclause and insert: See the Guidelines for Good Manufacturing Practice in the Smallgoods Industry published by the Australian Quarantine and Inspection Service, Department of Primary Industries and Energy (Cwth) for cleaning requirements. Page 32: 16.1—Leave out "within 24 hours of notification". Page 33: 16.2—Leave out this subclause. 16.5—Leave out "the inspectorate". 16.6—Leave out this subclause. 16.8—Leave out this subclause. Pages 34–36: 17 to 19—Leave out these clauses.
		Guidelines for Good Manufacturing Practice in the Smallgoods Industry published by the Australian Quarantine and Inspection Service of the Department of Primary Industries and Energy (Cwth), as amended or substituted from time to time	Page 9: Definition of *Establishment* —leave out "(approved and registered by the controlling authority)" and insert "(specified in an approved processing program—see section 15(2) of the Act)" Definition of *Potable water* —leave out this definition and insert: *Potable water* means water that complies with the standards specified in Desirable Quality for Drinking Water in Australia published by the Department of Health (Cwth). (See clause 16 of the Australian Code of Practice for Veterinary Public Health: Smallgoods Factories and Other Meat Manufacturing Premises published by the Agricultural Council of Australia and New Zealand, Standing Committee on Agriculture (Report No. 43).) Page 10: Leave out the Note under the heading Establishment .
			Pages 30–43: Leave out Part IV. Pages 55–58: Leave out Part VI.
		(The Meat and Allied Trades Federation of Australia has published two further codes relevant to the smallgoods industry which, while not incorporated into these regulations, may be useful to the industry: • Code of Hygienic Practice for the Smallgoods Industry ; • Code of Practice for the Hygienic Manufacture of Dry and Semi-dry Sausage .)
5	Meat processing consisting of processing poultry, or meat derived from poultry, for human consumption.	Australian Standard for Hygienic Production of Poultry Meat for Human Consumption (published by the Agriculture and Resource Management Council of Australia and New Zealand) as amended or substituted from time to time	None
6	Meat processing consisting of processing kangaroos, or meat derived from kangaroos, for human consumption (including transporting field processed kangaroos to initial refrigeration facilities).	AS 4464-1998 Hygienic production of game meat for human consumption , as amended or substituted from time to time	None

8	Meat processing consisting of processing meat for consumption by pets	Part 3 (except regulation 3.18), Part 4, Part 5, Part 6 (except Division 3), Part 7, Part 8, Part 9 (except regulations 9.01 to 9.06) and Part 10 of the Pet Food Regulations 1984 (see Gazette 24.1.1984 p209 ), as in force immediately before 1 December 1994	A reference to the Authority or to the Chief Inspector is to be taken to be a reference to the Minister. A reference to a licence is to be taken to be a reference to an accreditation. A reference to a licensee is to be taken to be a reference to the holder of an accreditation. A reference to an inspector is to be taken to be a reference to a meat hygiene officer or a person designated (individually or by class) by the Minister by condition of accreditation as an inspector in relation to the holder of the accreditation.
9	Meat processing consisting of processing rabbits, or meat derived from rabbits, for human consumption	AS 4466-1998 Hygienic production of rabbit meat for human consumption , as amended or substituted from time to time	None

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