DRAFT
DraftAustralian StandardDR AS 4696:2022
Public Comment is invited for: 
DR AS 4696:2022, Hygienic production and transportation of meat and meat 
products for human consumption
During their development process, Australian Standards are available in draft form during the 
public consultation period to allow any interests concerned with the application of the proposed 
Standard to review the draft and submit their comments. 
This draft is liable to alteration. It is not to be regarded as an Australian Standard until finally 
issued as such by Standards Australia.
Upon successful conclusion of the Public Comment period it is proposed to publish this Standard 
as AS 4696:202X.
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DRAFT
ii DR AS 4696:2022
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Preface
The Standard
This Standard has been approved by the Australia and New Zealand Food Ministers Meeting (FMM).
This Standard applies to the production and transportation within Australia of meat and meat 
products regardless of whether the meat or meat products are for domestic use or for export. The 
Standard incorporates risk based amendments to post mortem inspection procedures and disposition 
judgements endorsed by the Australia and New Zealand Food Regulation Standing Committee (FRSC).
The focus of this Standard is on essential health and hygiene issues and provides for standards that are 
consistent with the principles and objectives of the Codex Alimentarius Code of Hygienic Practice for 
Meat (CAC/RCP 58-2005).
Importing requirements set by overseas governments for access to their individual markets are not 
dealt with in this Standard but are dealt with under Commonwealth legislation dealing with export 
certification. Similarly, special requirements set by government or industry for all exporters of a 
particular product to a particular market are beyond the scope of, and in addition to, the requirements 
specified in this Standard.
Objectives
The prime objective of this Standard is to ensure meat and meat products for human consumption 
comply with food safety requirements and are wholesome. The food safety outcomes for each stage 
of production are specified in this Standard together with requirements to ensure meat and meat 
products are wholesome or else are removed from the food chain and dealt with separately. The 
Standard reflects the fact that food safety risks extend through the food preparation chain and are not 
confined to the preparation, handling and storage of end products.
This Standard incorporates other objectives so that wholesomeness can be ensured. These objectives 
include the need for systems to be in place for the accurate identification, traceability, effective recall 
and integrity of meat and meat products. They also include animal welfare objectives as they impact on 
food safety and on public expectations as to wholesomeness.
The Standard reflects the shared responsibility between industry and governments for food safety. 
Management and production practices underpin the Standard as do process controls based on the 
hazard analysis critical control point (HACCP) approach with its emphasis on risk assessment and 
risk management.
Scope
This Standard sets out the outcomes required for the receipt and slaughter of animals, the dressing of 
carcases, and the processing (including further processing), packaging, handling and storage of meat 
or meat products. It also sets out the rules for the construction of premises and transportation of meat 
and meat products.
This Standard potentially applies to meat and meat products derived from any animal belonging to a 
species set out in Clause  2.1. Commonwealth, state and territory laws enable permission to be given 
for the production of meat derived only from certain specified animals within these species. In this 
manner it is the Commonwealth, state and territory laws that limit in a practical way the animals to 
which this Standard applies.
Similarly, this Standard is broad enough in scope to apply to retailers who store or prepare meat and 
meat products and to the transportation of meat and meat products from the retailer to the consumer. 
However, the question of when meat and meat products cease to fall within this Standard and are to be 
covered under food laws applying to retailers is left to be dealt with under Commonwealth, state and 
territory laws governing the adoption of this Standard.DR AS 4696:2022
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This Standard is in addition to other requirements under Commonwealth, state and territory legislation 
and the standards and codes that also apply to the production of meat and meat products. These 
include animal health and welfare requirements and construction requirements. They also include 
requirements in the Australia New Zealand Food Standards Code  such as those relating to additives, 
contaminants, labelling and fermentation.
Guidelines
This Standard should be read in conjunction with guidelines as periodically developed by the Australian 
Meat Regulators Group (AMRG).
Equivalence
Where a meat business proposes a technique different from one detailed in this Australian Standard 
the assessment of equivalence is to be determined by the relevant controlling authority. AMRG will 
establish methodology for determining the equivalence of benchmarks or standards. The proposer of 
the alternative technique is to supply sufficient supporting information to validate the procedure to the 
relevant controlling authority who will advise AMRG. The submission must include a HACCP plan that 
ensures equivalence is maintained. Where the AMRG cannot reach agreement on the approval of an 
alternative technique the final decision shall be made by the relevant Ministerial Council.
Standards replaced
This Standard replaces each edition of the following Australian Standards:
AS 4460:1997, Australian Standard for the Construction of Premises for Processing Meat for Human 
Consumption (SCARM Report No. 53)
AS 4461:1997, Australian Standard for the Hygienic Production of Meat for Human Consumption (SCARM 
Report No. 54)
AS 4462:1997, Australian Standard for the Construction of Premises for Processing Animals for Human 
Consumption (SCARM Report No. 55)  
AS 4463:1997, Australian Standard for the Transportation of Meat for Human Consumption (SCARM 
Report No. 56)
AS 4696:2002, Australian Standard for the Hygienic Production and Transportation of Meat and Meat 
Products for Human Consumption (PISC Report No. 80)
AS 4696:2007, Australian Standard for the Hygienic Production and Transportation of Meat and Meat 
Products for Human Consumption (FRSC Technical Report No. 3)
Australia and New Zealand Food Ministers Meeting
The Australia and New Zealand Food Ministers Meeting (FMM) comprises Australian Commonwealth, 
state and territory health and agriculture ministers responsible for food safety and food standards, 
and their New Zealand counterparts. The objective of the council is to develop food safety and food 
standard management policies, strategies and practices for the benefit of the community.
FMM is supported by a permanent Food Regulation Standing Committee (FRSC) and Food Regulation 
Secretariat within the Commonwealth Department of Health and Ageing. Membership of FRSC 
comprises relevant departmental heads and chief executive officers of Australian Commonwealth, 
state, territory and New Zealand food safety regulatory agencies.
FMM was created on 3 November 2000 following endorsement by the Council of Australian Governments 
(COAG) of the Senior Officials Working Group’s response to the Blair Review including the drafting of a 
Food Regulation Inter-Government Agreement. Prior to 2011, the FMM was known as the Australia and 
New Zealand Food Regulation Ministerial Council (or Ministerial Council).DR AS 4696:2022
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Food Standards Australia New Zealand
Food Standards Australia New Zealand (FSANZ) was established as an independent science-based food 
standard setting body by the Food Standards Australia New Zealand (FSANZ) Act 2001 . It was created 
as an outcome of the Food Regulation Agreement (Inter-Government Agreement) signed in November 
2000 by departmental heads and chief executive officers of Australian Commonwealth, state, territory 
and New Zealand food safety regulatory agencies. The Food Regulation Agreement provides a national 
approach to food regulation.DR AS 4696:2022
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Contentsvi
Preface  ............................................................................................................................................................................................................................................. iii
Part 1 Introduction  ..................................................................................................................................................................................................................
1 Preliminary  .......................................................................................................................................................................................................... 1
Name of Standard  .....................................................................................................................................................................................
Objectives .........................................................................................................................................................................................................
Interpretation  ..............................................................................................................................................................................................
Effect of the notes  .....................................................................................................................................................................................
2 Application ........................................................................................................................................................................................................... 9
Part 2 Wholesomeness and operational hygiene  .....................................................................................................................................
3 Management of wholesomeness  .................................................................................................................................................... 10
Approved arrangement for the production of meat and meat products  ..................................................
Management and production practices at meat premises  ....................................................................................
The HACCP plan  .........................................................................................................................................................................................
Surveillance, sampling, monitoring and testing programs  ...................................................................................
Notifiable diseases  ...................................................................................................................................................................................
4 Operational hygiene  .................................................................................................................................................................................. 13
General  
Cleaning and maintenance of premises and equipment  .........................................................................................
Hazardous materials and chemicals  .........................................................................................................................................
Pest control  ....................................................................................................................................................................................................
Animals  
Personal hygiene  .......................................................................................................................................................................................
5 Cross-contamination  ................................................................................................................................................................................ 16
Meat and meat products are not contaminated  .............................................................................................................
Cross-contamination of meat and meat products and other materials  .....................................................
Processing  .......................................................................................................................................................................................................
Additional requirements for ready-to-eat and cooked product  .......................................................................
Part 3 Slaughter and dressing of animals  .........................................................................................................................................................
6 The supply and admission of animals for slaughter  ..................................................................................................... 20
Source of supply  .........................................................................................................................................................................................
Admission of animals  ............................................................................................................................................................................
Identification and handling of animals  ..................................................................................................................................
7 Animal welfare  .............................................................................................................................................................................................. 23
Handling of animals  ................................................................................................................................................................................
Young, injured, sick or stress susceptible animals  .......................................................................................................
Slaughter  ..........................................................................................................................................................................................................
Ritual slaughter  ..........................................................................................................................................................................................
Work animals  ................................................................................................................................................................................................
8 Ante-mortem inspection and disposition  .............................................................................................................................. 25
Role of meat safety inspector  .........................................................................................................................................................
Ante-mortem inspection .....................................................................................................................................................................
Ante-mortem disposition  ...................................................................................................................................................................
9 Slaughter and dressing  ........................................................................................................................................................................... 28
General  
Slaughter  ..........................................................................................................................................................................................................
Dressing – general  ....................................................................................................................................................................................
Dressing – removal of parts  .............................................................................................................................................................
10 Post-mortem inspection and disposition  ............................................................................................................................ 31
Post-mortem inspection  .....................................................................................................................................................................
Correlation  ......................................................................................................................................................................................................
Post-mortem disposition  ....................................................................................................................................................................
Part 4 Processing  .......................................................................................................................................................................................................................
11 Chilling and freezing  ............................................................................................................................................................................. 34
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12 Thawing, tempering, boning and other processing of raw meat  .................................................................... 36
General  
Additional requirements for air thawing and tempering  .................. .....................................................................
13 Further processing  ................................................................................................................................................................................. 38
General  
Curing  
Cooking  
Fermenting  .....................................................................................................................................................................................................
Canned meat  .................................................................................................................................................................................................
Dried meat  ................. .....................................................................................................................................................................................
Rendering  ........................................................................................................................................................................................................
Temperature requirements for cooling meat products  ...........................................................................................
Part  5 P ackaging, storage and handling  .............................................................................................................................................................
14 Packaging  ........................................................................................................................................................................................................ 41
15 Storage and handling  ............................................................................................................................................................................ 42
General  
Product that is not wholesome  .....................................................................................................................................................
Part 6 Identification,   traceability,   integrity   and   record   keeping  .............................................................................................
16 Identification, traceability and integrity  ......... ..................................................................................................................... 44
General  
Slaughter and dressing  .........................................................................................................................................................................
Production of meat and meat products  .................................................................................................................................
17 Animal food and pharmaceutical material  ........ ................................................................................................................ 46
Animal food  ....................................................................................................................................................................................................
Pharmaceutical material  ....................................................................................................................................................................
Identification, traceability and recall of animal food and pharmaceutical material  .......................
18 Record keeping  .......................................................................................................................................................................................... 48
Part  7 Pr emises, equipment and essential services  ..............................................................................................................................
19 Premises and equipment  .................................................................................................................................................................. 49
General  
Construction of premises and equipment  ...........................................................................................................................
20 Hygiene and sanitation facilities  ................................................................................................................................................ 51
Hygiene and sanitation facilities  ..................................................................................................................................................
Amenities  .........................................................................................................................................................................................................
21 Essential services  ..................................................................................................................................................................................... 53
General  
Energy  
Water  
Waste disposal system and drainage ..........................................................................................................................................................
Lighting  ................................................................................................................................................................................................................................
Part  8 T ransportation of meat and meat products  .................................................................................................................................
22 Management of wholesomeness  ................................................................................................................................................ 56
Approved arrangement for the transport of meat and meat products  ......................................................
Management and handling practices for transport  .................. ...................................................................................
23 Operational hygiene  .............................................................................................................................................................................. 57
General  
Hazardous materials  ................. .............................................................................................................................................................
Pests and animals  ................. ....................................................................................................................................................................
Personal hygiene  .......................................................................................................................................................................................
24 Wholesomeness and identification during transport  .............................................................................................. 58
25 Meat transport vehicles and equipment  ......... ..................................................................................................................... 60
General  
Schedule 1 ........................................................................................................................................................... ........ 62
Personal hygiene  ......................................................................................................................................................................................................
General  .................................................................................................................................................................................................................................
Hygiene obligations  ...................................................................................................................................................................................................
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Clothing, work implements and personal effects  ............................................................................................................................
Health obligations  .......................................................................................................................................................................................................
Schedule 2 ........................................................................................................................................................ ........ ... 65
Procedures for post-mortem inspection  .........................................................................................................................................
Equivalent procedures  ......... ...................................................................................................................................................................................
Equivalent procedures  ......... ...................................................................................................................................................................................
Equivalent procedures  ......... ...................................................................................................................................................................................
Schedule 3 ....................................................................................................................................................... ........... 69
Ante-mortem and post-mortem dispositions  .............................................................................................................................
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1
Australian Standard®
Hygienic production and transportation of meat and meat products for 
human consumption
Part 1 Introduction
1 Preliminary
Name of Standard
1.1 This Standard is the Australian Standard for the Hygienic Production and Transportation of Meat 
and Meat Products for Human Consumption .
Objectives
1.2 The objectives of this Standard are to ensure:
(a) meat and meat products for human consumption are wholesome; and
(b) meat and meat products that are not fit for human consumption or not intended for human 
consumption are dealt with separately; and
(c) the accurate identification, traceability and recall of meat and meat products; and
(d) any statement made in relation to the condition of meat and meat products or their production 
is accurate; and
(e) an accurate assessment can be made as to whether the objectives identified in paragraphs (a) 
to (d) are met.
Interpretation
1.3 In this Standard, unless the contrary intention appears:
animal means an animal of a kind referred to in Clause  2.1 but does not include a work 
animal.
animal food means:
(a) a part of any animal or a meat product to which a disposition has been applied 
enabling it to be recovered for animal food; and
(b) inedible material for use for food for animals.
approval includes registration, licence, accreditation, appointment or other authorization 
(however this is expressed).
approved 
arrangementwhen used in relation to a provision of this Standard applying to a meat business or 
meat transport business, means the arrangement for the business that is approved 
by the controlling authority.
batch means an identifiable quantity of a commodity produced under essentially the same 
conditions and during the same period of time not exceeding 24 h.
boning means a procedure (other than mechanical separation or rendering to produce meat 
fractions) for: 
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(a) the removal of the meat from the bones of a carcase or carcase part; or
(b) the production of bone-in or boneless meat cuts.
canning when used in relation to meat, means the application of a heat process to meat after 
it is packed in an airtight container.
carcase means the body of a slaughtered animal after bleeding.
carcase part means any tissue or structure removed from a carcase and includes, for example, 
the head, viscera, offal and blood.
clean when used in relation to premises, meat transport vehicles and equipment, means 
clean to touch and free of extraneous visible matter and objectionable odour.
commercially 
sterilewhen used in relation to canned goods, means free of microorganisms that are 
capable of growing under the conditions the goods are likely to encounter during 
storage, transport, distribution and sale.
comminuting means chopping or mincing.
condemned 
materialmeans an animal, carcase, carcase part, meat or meat product (including part of a 
carcase or carcase part):
(a) that is condemned under a provision of this Standard; or
(b) to which one of the following dispositions is applied:
(i) unfit for human consumption and may be recovered for animal food;
(ii) unfit for human consumption and may be recovered for 
pharmaceutical material;
(iii) condemned.
construction includes the design, layout, installation and assembly of the premises, equipment 
and vehicles and the materials of which they are made.
contaminate when used in relation to a meat or meat product, means to directly or indirectly 
transmit objectionable matter to the meat or meat product and includes to transmit 
the matter to any animal from which meat and meat products are derived or to 
any surface that may directly or indirectly come into contact with meat and meat 
products.
contamination means the presence of objectionable matter (including residues, microorganisms or 
matter that has been subjected to ionising radiation contrary to the Food Standards 
Code ) or any substance which may compromise food safety or wholesomeness.
controlling 
authoritywhen used in relation to:
(a) the production of meat or meat products, means the Commonwealth, state or 
territory authority that is responsible for the enforcement of this Standard as 
it applies to the meat or meat products; and
(b) the transport of meat or meat products, means the Commonwealth, state 
or territory authority responsible for the enforcement of this Standard as it 
applies to and in relation to the transportation of the meat or meat products.
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critical control 
pointmeans a point, procedure or operation or stage in the food chain, including raw 
materials, at which control can be applied and is essential to prevent or eliminate a 
hazard or reduce it to an acceptable level.
critical limit means the limit to which a hazard must be controlled at a critical control point to 
prevent or reduce to an acceptable level the occurrence of the identified food safety 
hazard.
date of 
packagingmeans:
(a) for further processed meat and meat products (other than canned meat and 
meat products), the date on which the further processing was completed; and
(b) for canned meat and meat products, the date on which the can was closed; 
and
(c) in any other case, the date the meat and meat products were first packaged.
document includes a record.
dressing means the progressive separation of the body of an animal into a carcase (or sides of 
a carcase), offal and inedible material. Examples of dressing include the removal of 
the head, hide or skin, genital organs, urinary bladder, feet, viscera and in lactating 
animals, the removal of the udder.
dried meat means meat that has been dried to a water activity of no more than 0.85, but does 
not include slow dried cured meat.
dry clean means the removal of extraneous visible matter without the use of water.
edible material means:
(a) meat that is normally regarded as of a kind that is fit for human consumption 
and to which a disposition has not been applied; and
(b) meat and meat products to which a disposition passing them for human 
consumption has been applied.
emergency 
slaughtermeans slaughter by necessity of any animal that:
(a) has recently suffered traumatic injury or is affected or suspected of being 
affected by a disease or other abnormality; and
(b) is in pain or is likely to deteriorate unless it is killed immediately.
equipment means a machine, instrument, apparatus, utensil, container or other thing used 
or for use in connection with the production and transportation of meat and meat 
products (including any thing used or for use for inspection, maintenance and 
cleaning), but does not include a meat transport vehicle.
essential 
servicesinclude the provision of drainage, waste disposal, lighting, water and electricity.
established 
limitswhen used in relation to:
(a) a contaminant, means the maximum level listed for that contaminant in the 
Food Standards Code ; and
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(b) a chemical, means the maximum residue limits permitted for the chemical
under the Food Standards Code .
evisceration means the removal of the viscera from a carcase.
food-borne diseasemeans a disease that is capable of being transmitted through the consumption of contaminated meat and meat products.
food safety means food will not cause harm to the consumer when it is prepared or eaten according to its intended use.
Food Standards Code
means the Australia New Zealand Food Standards Code  as defined in section  3 of the 
Australia New Zealand Food Authority Act 1991 .
further process means a process (such as curing, heat treatment, drying, canning, fermenting or rendering) applied to meat or meat products to form essentially a new product with different characteristics and flavour.
HACCP means hazard analysis critical control point, a system that identifies, evaluates and controls hazards that are significant for food safety.
handle includes to hold, move, load, unload or touch.
hazard means a biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse effect in humans.
hazard analysis means the process of collecting and evaluating information on hazards and conditions leading to their presence to decide which are significant for food safety.
holding in relation to the sourcing of an animal that is to be slaughtered at meat premises, means the run, station, feedlot, farm or place where the animal is fed, pastured or grazed before it arrives at the premises.
holding pen means a pen used or to be used to hold animals in preparation for their slaughter.
hot boning means the boning of a carcase before the temperature at the thermal centre of the carcase is reduced to 20°C.
human consumptionmeans consumption as food by humans.
inedible material means meat that is normally regarded as of a kind that is not fit for human 
c
onsumption and to which a disposition has not been applied.
ingredient means any substance (including a food additive) that is used in the preparation, manufacture or handling of meat and meat products.
meat means the dressed carcase and carcase parts of an animal.
meat business means a business that is engaged in the production of meat or meat products for human consumption.
meat handler means an individual who:
(a) directly engages in the handling of meat and meat products; or
(b) handles surfaces likely to come into contact with meat or meat products; for a
meat business or a meat transport business.
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meat premises means premises used for the production of meat or meat products for human 
consumption.
meat product means a product containing meat.
meat safety 
inspectormeans an individual who:
(a) is given approval by the controlling authority to inspect animals, meat and 
meat products, and to apply dispositions; and
(b) holds qualifications that are approved by the controlling authority as being 
qualifications required for the purpose of the inspection of animals, meat and 
meat products, the making of dispositions and the control of hygiene.
meat transport 
businessmeans a business that is engaged in the transportation of meat or meat products for 
human consumption.
meat transport 
vehiclemeans a vehicle used or to be used to transport meat and meat products for human 
consumption and includes the meat carrying compartment of the vehicle.
monitor when used in relation to the monitoring of a critical control point, means to conduct 
a planned sequence of observations or measurements to assess whether the critical 
control point is under control.
notifiable  
diseasewhen used in relation to a disease of animals, means a disease, the presence or 
suspected presence of, that must be notified or reported (however this is expressed) 
under a law of the state or territory in which the disease is present or suspected of 
being present.
packaging includes wrapping and containers, such as cartons and boxes.
pharmaceutical 
materialmeans:
(a) a part of any animal or a meat product to which a disposition has been applied 
enabling it to be recovered for pharmaceutical material; and
(b) inedible material for pharmaceutical use.
place of 
destruction or 
other disposalmeans a place specified in the approved arrangement as a place of destruction or 
other place of disposal of carcases and carcase parts.
place of 
productionin relation to an animal at a meat premises or a holding, means the place of 
husbandry for the animal immediately before it arrives at the premises or holding.
potable when used in relation to water, means water that is acceptable for human 
consumption.
premises means a place where operations to produce meat or meat products are carried out 
and includes:
(a) any area (whether enclosed, or built on, or not), building, facility, fixture and 
fitting at the place; and
(b) a part of an area, building, facility, fixture or fitting referred to in 
paragraph  (a).
primary 
bleedingmeans the initial and major part of bleeding that follows incisions made to initiate 
exsanguinations and that is characterized by a continuous flow of blood.
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processing when used in relation to a thing, means applying a treatment to it (including cooling 
or warming it).
production of meat or meat products, means:
(a) the admission of animals for slaughter for meat and meat products; and
(b) the slaughter and dressing of animals from which meat and meat products are 
derived; and
(c) the preparation of meat and meat products; and
(d) the storage, processing and packaging of meat and meat products.
proprietor of a meat business (or meat transport business) means:
(a) the person to whom the controlling authority has given approval for the 
production (or transportation) of meat and meat products (however this is 
expressed); or
(b) if the approval referred to in paragraph (a) is not required to be given under 
the laws of the Commonwealth, state or territory that apply to the production 
(or transportation), the person carrying on the business.
protective 
clothingmeans clothing that protects carcases, carcase parts, meat and meat products from 
contamination and includes head coverings, footwear, gloves, aprons and boots.
raw meat means meat that has not undergone a further process.
ready-to-eat when used in relation to meat and meat products, means meat and meat products 
that are ordinarily consumed in the same state as that in which they are sold.
refrigeration 
indexmeans the value obtained by using a recognized predictive model to calculate the 
potential growth of E. coli  at the site of microbiological concern.
refrigeration 
index criteriameans the criteria applied to the refrigeration indices to assess a chilling process.
rendering 
stationmeans a place specified in an applicable approved arrangement as a place for 
rendering meat and meat products.
residues means residues of chemicals and contaminants.
risk assessment when used in relation to a hazard, means an evaluation of:
(a) the likelihood that a hazard will occur; and
(b) the likelihood of the hazard affecting food safety; and
(c) the likely extent of the harm that could result if food safety was so affected.
ritual slaughter means the slaughter of animals:
(a) in accordance with Islamic rites in order to produce Halal meat; or
(b) in accordance with Judaic rites in order to produce Kosher meat.
sanitise means to apply heat, chemicals or other processes to a surface so that the number of 
microorganisms on the surface is reduced to a level that:
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(a) does not compromise the safety of meat or meat products that may directly or 
indirectly come into contact with the surface; and
(b) does not permit the transmission of infectious disease.
shelf-stable means will not deteriorate when stored and handled at ambient temperature.
site of 
microbiological 
concernwhen used in relation to meat or a meat product, means:
(a) if the site on the meat or meat product where microorganisms of concern are 
likely to be located is known, that site; and
(b) in any other case, the thermal centre of the meat or meat product.
slaughter means the killing of an animal and includes stunning, sticking and bleeding.
sticking means the severing of the large blood vessels to induce effective bleeding.
stunning means a procedure for rendering an animal unconscious and insensible to pain.
tempering means warming to a temperature of not warmer than −2°C.
thawing means warming to a temperature warmer than −2°C.
thermal centre when used in relation to meat or meat products or a carton containing meat or 
meat products, means the last point in the meat or product or the carton at which a 
change in temperature occurs.
transport includes loading and unloading.
validate means obtaining evidence to demonstrate the effectiveness of a system of controls.
verify means apply methods, procedures, tests and other evaluations in addition to 
monitoring to determine whether a requirement is complied with or a matter is met.
viscera means the organs of the thoracic and abdominal cavity and includes the kidneys.
waste includes liquid and solid waste.
wholesome when used in relation to meat and meat products, means that the meat and meat 
products may be passed for human consumption on the basis that they:
(a) are not likely to cause food-borne disease or intoxication when properly 
stored, handled and prepared for their intended use; and
(b) do not contain residues in excess of established limits; and
(c) are free of obvious contamination; and
(d) are free of defects that are generally recognized as objectionable to 
consumers; and
(e) have been produced and transported under adequate hygiene and 
temperature controls; and
(f) do not contain additives other than those permitted under the Food Standards 
Code ; and
(g) have not been irradiated contrary to the Food Standards Code ; and
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(h) have not been treated with a substance contrary to a law of the 
Commonwealth or a law of the state or territory in which the treatment takes 
place.
withholding 
periodwhen used in relation to a chemical, means the period that is specified on the label 
approved for the container of the chemical under the Agricultural and Veterinary 
Chemicals Code Act 1994  (Cth) as being the minimum recommended period that must 
elapse between the last treatment or exposure of an animal to the chemical and its 
slaughter for meat or meat products for human consumption.
work animal means:
(a) a leader animal and a horse or dog used or to be used to assist in moving and 
handling slaughter animals; and
(b) a dog used or to be used for security.
work implement means a pouch, belt, steel or knife or other implement of a similar kind used or to be 
used to produce or transport meat or meat products.
1.4 In this Standard, a reference to an Act includes any regulations made under that Act.
Effect of the notes
1.5 A note in this Standard or an outcome described at the head of a section is for information or 
guidance only and does not form part of this Standard.
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2 Application
2.1 This Standard applies to, and is in relation to, meat and meat products for human consumption 
that are derived from animals of the bovine, bubaline, camelidae, caprine, cervidae, ovine, porcine and 
soliped species slaughtered other than in a wild state.
Note For the meaning of animals, human consumption , meat, meat products  and slaughter  see Clause  1.3.
2.2 This Standard applies to and is in relation to:
(a) the production, segregation, identification and transportation of meat and meat products for 
human consumption; and
(b) the segregation and identification of animal food and pharmaceutical material derived from 
animals slaughtered to produce meat or meat products for human consumption; and
(c) the premises, equipment and essential services and meat transport vehicles used or to be 
used for their production and transportation.
Note For the meaning of animal food , equipment , essential services, meat transport vehicle, pharmaceutical 
material , premises , production  and transport  see Clause  1.3.
2.3 The proprietor of a meat business must ensure each of the matters specified in Parts 2 to 7 of this 
Standard that apply to or are in relation to:
(a) the production of meat and meat products by the business; and
(b) the premises, equipment, vehicles and essential services used or to be used by the business 
for and in relation to the production; are met.
Note For the meaning of meat business  and proprietor  see Clause  1.3.
2.4 The proprietor of a meat transport business must ensure each of the matters specified in Part 8 
of this Standard that apply to or are in relation to:
(a) the transportation of meat and meat products by the business; and
(b) the meat transport vehicles and equipment used or to be used by the business for and in 
relation to the transportation; are met.
Note For the meaning of meat transport business  see Clause  1.3.
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Part 2 Wholesomeness and operational hygiene
3 Management of wholesomeness
Outcome
Management and production practices and the implementation of HACCP ensure the production of meat 
and meat products that are wholesome.
Approved arrangement for the production of meat and meat products
3.1 The proprietor of a meat business has an approved arrangement that:
(a) covers each stage of the production of all meat and meat products produced by the business at 
the premises at which the meat and meat products are produced; and
(b) contains controls to ensure meat and meat products for human consumption do not leave 
the premises unless they are wholesome and accurately identified in accordance with this 
Standard; and
(c) contains controls to ensure meat and meat products unfit for human consumption and meat 
and meat products not intended for human consumption are removed from the food chain 
and dealt with separately from meat and meat products for human consumption; and
(d) specifies how each of the matters specified in this Standard that apply in relation to the 
operations for the production undertaken at the premises will be met by the proprietor; and
(e) provides for the implementation of a HACCP plan for each stage of the production at 
the premises.
Note For the meaning of approved arrangement, HACCP  and wholesome  see Clause  1.3.
3.2 The provisions of the approved arrangement that relate to each of the matters set out in 
paragraphs 3.1(a) to (e)  are complied with.
Management and production practices at meat premises
3.3 The management and production practices of the meat business ensure the matters specified 
in Clauses 3.4  to 3.15  are met in relation to the production of meat and meat products by the business.
3.4 The policy objectives of the meat business for the production of meat and meat products that are 
wholesome and the commitment of the proprietor of the business to these objectives are clearly stated.
3.5 The organisational structure, the provision of resources and the provision and training of 
personnel are documented and are appropriate to the operations undertaken.
Note For the meaning of document  see Clause  1.3.
3.6 A system is in place at the premises to verify whether the matters specified in this Standard 
that apply to the operations are met by the proprietor and the results of the verification are documented.
Note For the meaning of verify  see Clause  1.3.
3.7 If a matter specified in this Standard is not being met:
(a) action is taken to address the fact the matter specified is not being met; and
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(b) action is taken to ensure the failure to meet the matter specified does not recur; and
(c) the effectiveness of the action referred to in paragraphs (a) and (b) is assessed.
3.8 The effectiveness of the action taken under Clauses 3.6  and 3.7 is reviewed regularly and 
further action is taken if necessary and the results of this review are documented.
3.9 Internal audits and management reviews are conducted of steps taken under Clauses 3.6 to 3.8 
and of management’s delivery of the meat business’ policy objectives, and the results of these reviews, 
the decisions to take action as a result of the reviews and the action taken are documented.
3.10 For a meat business employing less than three people Clauses 3.8  and 3.9 are satisfied if the 
business conducts a management review.
The HACCP plan
3.11 The HACCP plan:
(a) lists the potential hazards associated with all stages of the production of meat and meat 
products undertaken by a meat business that may reasonably be expected to occur and that 
have been identified as a result of a hazard analysis and a risk assessment of each hazard; and
(b) specifies the preventative measures that can be applied to control each hazard; and
(c) lists the critical control points for each hazard identified; and
(d) lists the critical limits that must be met at each of the critical control points; and
(e) documents:
(i) the procedures that will be used to monitor each of the critical control points to 
ensure compliance with the critical limits; and
(ii) the frequency with which these procedures will be performed; and
(iii) the person, or persons included in a class of persons, who will carry out 
these procedures.
(f) documents all corrective action to be taken when monitoring indicates that a critical control 
point is not under control; and
(g) documents the procedures that the business will use to:
(i) validate the HACCP plan is working effectively;
(ii) verify compliance with the HACCP plan by the business; and lists the frequency 
with which these procedures will be performed; and
(h) provides for a system for keeping the documents that contains all matters relevant to the 
effectiveness of the implementation of the HACCP plan.
Note 1 For the meaning of critical control point , critical limit , hazard , hazard analysis , monitor, 
risk assessment  and validate  see Clause  1.3.
Note 2 For requirements to comply with the provisions of the approved arrangement, including 
with the HACCP plan, see Clause  3.2.
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Surveillance, sampling, monitoring and testing programs
3.12 The meat business complies with surveillance (targeted), sampling, monitoring and testing 
programs applying to the business that:
(a) are endorsed by the relevant Council of Commonwealth, state or territory ministers; or
(b) are programs that the controlling authority requires the meat business to comply with for the 
purposes of this provision.
Note For the meaning of controlling authority  see Clause  1.3.
3.13 The meat business records the surveillance (targeted), sampling, monitoring and testing 
performed under programs referred to in Clause 3.12  and the available results of surveillance, sampling, 
monitoring and testing.
Note For general requirements to make and keep documents, see Clauses  3.6 and 18.1 .
Notifiable diseases
3.14 If an animal at a meat premises is affected by, or is suspected of being affected by, a notifiable 
disease or a carcase or carcase part at the premises displays evidence of an animal having been so 
affected, the operator must without delay advise the authority in the state or territory in which the 
premises is located that is charged by the government of that state or territory with the responsibility for 
animal health.
Note 1 See Clauses  6.12 and 10.22 .
Note 2 For the meaning of meat premises, carcase  and carcase part  see Clause  1.3.
3.15 There is a system in place for the handling of animals, carcases and carcase parts, and other 
measures, including traceback, to control the spread of a notifiable disease.
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4 Operational hygiene
Outcome
Operational hygiene process controls ensure the production of meat and meat products that 
are wholesome.
General
4.1 The proprietor of a meat business follows a system of operational hygiene process controls 
that is effective in ensuring meat and meat products produced by the business are wholesome.
Cleaning and maintenance of premises and equipment
4.2 Meat premises (other than external areas) and equipment:
(a) are clean before operations commence each day; and
(b) are cleaned at the end of operations each day; and
(c) if there is more than one shift in a day, are dry cleaned at the end of each shift; and
(d) are cleaned and sanitised whenever it is necessary to do so to prevent the contamination of 
meat and meat products.
Note For the meaning of clean , contamination, dry clean  and sanitise  see Clause  1.3.
4.3 At the end of operations each day holding pens are cleaned to the extent necessary to ensure:
(a) contamination is not transferred from the pens to areas used for slaughter and dressing 
animals; and
(b) pests are not attracted to the pens.
Note For the meaning of holding pen  see Clause  1.3.
4.4 If any part of the premises or any thing:
(a) comes into contact with a carcase or carcase part that has not been given a post-mortem 
disposition; and
(b) there is a risk it could contaminate a carcase or carcase part intended for human consumption 
of any other animal; it is cleaned and sanitised before it comes into contact with a carcase or 
carcase part of any other animal.
Note For the meaning of contaminate  see Clause  1.3.
4.5 Meat premises and equipment are maintained in a good state of repair and working order 
having regard to their use.
4.6 Ingredients for meat and meat products:
(a) are fit for the purpose for which they are to be used; and
(b) are labelled, stored and handled in a way that ensures their identity can be ascertained.
Note For the meaning of ingredient  and handle  see Clause  1.3.
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4.7 The accumulation of material likely to cause contamination of meat and meat products at meat 
premises is prevented.
Hazardous materials and chemicals
4.8 Hazardous materials (such as cleaning compounds, pesticides, detergents and sanitisers) and 
other chemicals:
(a) are fit for the purpose for which they are to be used; and
(b) do not contaminate animals, meat and meat products and are not used if their use could cause 
contamination; and
(c) do not become contaminated during storage and handling; and
(d) are labelled, stored and handled in a way that ensures their identity can be ascertained; and
(e) are identified and stored in a manner that prevents their misuse and the contamination of 
meat and meat products; and
(f) are fit for use in connection with the operations undertaken to produce meat and 
meat products.
4.9 Containers used for storing, mixing and distributing hazardous material are identified for use 
for hazardous material and are used only for that purpose.
Pest control
4.10 There is an effective and continuous program for the control of pests.
Animals
4.11 Only the following animals are present at meat premises:
(a) animals of a kind specified in the approved arrangement that are to be slaughtered at the 
premises; and
(b) work animals used or to be used at the premises.
Note For the meaning of work animal  see Clause  1.3.
4.12 Animals are not removed from meat premises except in accordance with requirements for their 
removal specified in the approved arrangement.
4.13 Work animals used or to be used to assist in handling animals to be slaughtered are kept 
outside any buildings used to produce meat or meat products or are restricted to lairages.
4.14 Work animals used or to be used for security are restricted to perimeter areas and do not enter 
buildings used to produce meat or meat products.
4.15 Work animals are maintained in sound health and do not contaminate animals, meat or 
meat products.
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Personal hygiene
4.16 Persons at premises where meat and meat products are produced exercise personal hygiene 
practices that do not jeopardize the wholesomeness of meat and meat products.
4.17 Each of the applicable matters specified in Schedule 1 are met.
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5 Cross-contamination
Outcome
Meat and meat products are not contaminated.
Meat and meat products are not contaminated
5.1 Meat and meat products at meat premises are not contaminated by:
(a) airflow; and
(b) steam, smoke, condensation, splash, the emission of heat or other contaminants; and
(c) the movement of persons or things between areas; and
(d) the slaughter and dressing of animals; and
(e) the storage, handling, processing or packaging of meat or meat products; and
(f) the cleaning, sanitising and maintenance of meat premises, equipment or meat transport 
vehicles; and
(g) the assembly, storage, handling or use of equipment, packaging or ingredients; and
(h) any other thing or activity at the premises.
Note For the meaning of packaging  and processing  see Clause  1.3.
5.2 During production meat and meat products do not come into contact with any surface that is 
not designed for contact with the meat or meat products.
Cross-contamination of meat and meat products and other materials
5.3 Edible material is not contaminated by animals, inedible material, condemned material, animal 
food or pharmaceutical material.
Note For the meaning of condemned material , edible material  and inedible material  see Clause  1.3.
5.4 There is physical separation between areas used for edible material and areas where 
animals are held.
5.5 Areas used for inedible material and condemned material are, to the extent necessary to 
prevent contamination of edible material, physically separate from areas used for edible material.
Note For the segregation of animal food and pharmaceutical material see Clause  17.
5.6 To the extent necessary to prevent contamination of other meat and meat products, separate 
rooms and separate equipment are used for the emptying, cleansing and processing of alimentary tracts 
for human consumption.
5.7 The alimentary tract and inedible material are removed from the slaughtering and dressing 
area as soon as inspection permits and in a manner that prevents contamination of the area and of meat 
and meat products for human consumption.
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5.8 Alimentary tracts not for human consumption and inedible material are processed in parts 
of the premises intended for the purpose of treating inedible material and in a way that does not risk 
contamination of meat and meat products for human consumption.
5.9 Each of the areas, rooms or parts of premises referred to in Clauses 5.4  to 5.8 are identified so 
as to indicate the material that may be stored, handled, processed or packaged in that area, room or part 
of the premises.
5.10 Equipment used in an area, room or part of a premises referred to in Clauses 5.4  to 5.8 is not 
taken into any other area, room or part of a premises (as the case may be) unless the equipment:
(a) is used to take edible material to an area used for inedible or condemned material; and
(b) is sanitised before re-entering an area used for edible material.
5.11 Persons in areas (including rooms or parts of a premises) used for inedible material, rendered 
material or animal food do not enter areas used for edible material unless they:
(a) have thoroughly washed; and
(b) have changed their outer clothing; and
(c) are free from contamination originating in the area used for the inedible material, rendered 
material or animal food.
5.12 Carcase parts that under Clause 10.4  need not be inspected are removed from the slaughter 
floor as soon as possible after dressing.
5.13 Inedible material and condemned material:
(a) are clearly identified as inedible or as condemned as the case may be; and
(b) are secured and handled in a manner that ensures they do not contaminate edible material.
5.14 Inedible material (other than inedible material for use as animal food or for use for 
pharmaceuticals) and condemned material:
(a) are moved to a rendering station or place of destruction or other disposal at the premises and 
are destroyed or otherwise disposed of so that they cannot be used for human consumption; or
(b) are removed from the premises to a rendering station or place for destruction or other 
disposal in order to be rendered, destroyed or otherwise disposed of so that they cannot be 
used for human consumption.
Note 1 For the meaning of place of destruction or other disposal  and rendering station  
see Clause  1.3.
Note 2 For inedible material for use for animal food or for pharmaceutical material 
see section  17.
5.15 Meat and meat products that come in contact with or are contaminated by inedible material, 
animal food, pharmaceutical material or condemned material:
(a) are condemned; or
(b) are separately identified and held separately under conditions of security until a meat safety 
inspector applies a disposition to them.
Note For the meaning of meat safety inspector  see Clause  1.3.
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5.16 Inedible material is not received by a meat business for rendering for meat and meat products 
for human consumption unless the approved arrangement provides for the receipt and processing of 
the material.
5.17 Before rendering, the inedible material referred to in Clause 5.16 :
(a) is kept separate from edible material; and
(b) is stored in facilities and containers that are not used for any other purpose and are clearly 
identified as being for use for the inedible material.
5.18 Meat that is diseased or suspected of being diseased is handled in a manner that ensures meat 
and meat products are not contaminated.
5.19 Meat and meat products that are required to be retained awaiting treatment, the results of tests 
or other examination or the application of a disposition are identified as retained for that purpose and 
are held separately from meat and meat products not required to be retained.
Processing
5.20 The process flow of meat awaiting processing ensures uniform turnover of accumulated product.
5.21 Processing activities likely to cause contamination are undertaken so that there is physical 
separation from other activities.
Additional requirements for ready-to-eat and cooked product
5.22 Ready-to-eat meat and meat products are not contaminated by meat and meat products that 
are not ready-to-eat.
Note For the meaning of ready-to-eat  see Clause  1.3.
5.23 Cooked meat is not contaminated by raw meat.
5.24 The storage, handling, processing and packaging of raw meat takes place in areas that are used 
for raw meat only and are clearly identified as being for use for raw meat only.
5.25 The manual handling of cooked meat does not jeopardize its wholesomeness.
5.26 The storage, handling, processing and packaging of cooked meat takes place in areas that are 
used for cooked meat only and are clearly identified as being for use for cooked meat only.
5.27 The further processing of meat and meat products takes place in areas that:
(a) are only used for further processing of the kind undertaken; and
(b) are clearly identified as being for use only for the further processing of the kind undertaken.
Note For the meaning of further process  see Clause  1.3.
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5.28 Persons in areas used for uncooked meat and meat products do not enter areas used for cooked 
meat and meat products until they:
(a) have thoroughly washed; and
(b) have changed their outer clothing; and
(c) are free from contamination originating in the area used for uncooked meat and meat products.
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Part 3 Slaughter and dressing of animals
6 The supply and admission of animals for slaughter
Outcomes
Animals are sourced from holdings where the management of animals ensures the wholesomeness of 
meat and meat products derived from the animals is not jeopardised. Animals affected by a disease 
or other abnormality do not contaminate other animals or jeopardize the wholesomeness of meat and 
meat products.
Source of supply
6.1 Animals for slaughter for meat and meat products for human consumption (other than animals 
captured in the wild) are sourced only from a holding:
(a) where animals are raised according to good animal husbandry practices and are not fed 
feedstuffs that could jeopardize the wholesomeness of meat and meat products derived from 
the animals; and
(b) that has a system in place that is capable of reliably identifying any disease, other abnormality 
or treatment of animals that could affect their fitness for slaughter; and
(c) that complies with surveillance (targeted), sampling, monitoring and testing programs 
(including the National Residue Survey monitoring programs) that:
(i) are endorsed by a Commonwealth, state or territory authority; and
(ii) apply to the holding.
Note For the meaning of holding  and place of production  see Clause  1.3.
6.2 Animals for slaughter for meat and meat products for human consumption are sourced only 
from a holding that has a system in place that is capable of:
(a) for ovines, caprines and cervidae admitted by a meat business as part of a consignment of 
animals, reliably providing a list of:
(i) the places of production or the saleyards of the animals in the consignment; or
(ii) if the animals are captured in the wild, all the areas from which the animals in the 
consignment were captured; and
(b) for other animals, identifying:
(i) the place of production of each animal; or
(ii) if the animals are captured in the wild, the area from which each animal 
was captured.
Admission of animals
6.3 As soon as practical after animals for slaughter arrive at a meat premises a determination is 
made about their admission.
6.4 Animals suspected to have a disease or defect that could affect their fitness for slaughter are 
referred to a meat safety inspector for a decision about their admission.
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6.5 A decision that an animal is not to be admitted or is to be admitted only under conditions that 
ensure the wholesomeness of meat and meat products is not jeopardised is the responsibility of the meat 
safety inspector.
6.6 Animals are not admitted or are admitted subject to conditions specified by the meat safety 
inspector if they are animals in relation to which at the time of their admission:
(a) the meat business does not have:
(i) information indicating whether or not they are animals of the kind referred to in 
Clauses  6.7 to 6.9; or
(ii) the information about them that is referred to in paragraphs 6.2(a)  and 6.2(b) ; or
(b) the animals are not identified in accordance with any requirements applying to the animals 
under a law of the Commonwealth or a state or a territory, or under a program referred to in 
Clause  3.12 .
6.7 Animals are not admitted or are admitted subject to conditions specified by the meat safety 
inspector if there is a risk that the animals:
(a) are subject to, or have been at an area that is subject to, requirements for the control of animal 
health under a law of a state or territory; or
(b) are subject to requirements for the controls of a disease of animals under a law of the 
Commonwealth; or
(c) are delivered subject to animal health controls under a law of a state or territory; or
(d) have been fed foodstuffs capable of recycling human or animal pathogens and all necessary 
precautions have not been taken to remove the risk of recycling the pathogens; or
(e) have been grazed on areas treated with sewerage; or
(f) are affected by or suspected of being affected by a contagious or notifiable disease.
Note For the meaning of notifiable disease  see Clause  1.3.
6.8  
(1) Animals are not admitted or are admitted subject to conditions specified by the meat 
safety inspector if they have been or there is a risk that they have been exposed to a 
dangerous substance.
(2) Animals are taken to be exposed to a dangerous substance if they have been:
(a) used for trials or experiments to evaluate drugs, chemicals, biological substances or 
processes of genetic manipulation; or
(b) treated with or exposed to a new or unidentified drug, chemical or biological 
substance or treated with or exposed to a chemical and the withholding period for 
the chemical has not elapsed; or
(c) treated or exposed to a chemical likely to present a risk of a residue in excess of 
established limits; or
(d) exposed to ionising radiation contrary to the Food Standards Code .
Note For the meaning of established limits , Food Standards Code , residues  and withholding period  see Clause  1.3.
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6.9 Animals are not admitted or are admitted subject to conditions specified by the meat safety 
inspector if the animals are affected by or are suspected of being affected by any disease or other 
abnormality that:
(a) could result in contamination of other animals or of meat or meat products; or
(b) could jeopardize the wholesomeness of meat and meat products derived from the animal.
6.10 If an animal is admitted subject to conditions, the conditions specified by the meat safety 
inspector are complied with.
6.11 If an animal is admitted subject to conditions or if an animal is found after admission to be an 
animal of a kind referred to in Clauses 6.6  to 6.9, the animal:
(a) is separately identified and segregated from other animals until a decision is made by a meat 
safety inspector about its suitability for slaughter; and
(b) does not contaminate other animals, meat and meat products.
6.12  
(1) If an animal is affected by or is suspected of being affected by a contagious or a notifiable 
disease, associated animals, carcases and carcase parts are also separately identified and 
segregated from animals, carcases and carcase parts not so affected or suspected of being 
affected until a disposition is applied to them by a meat safety inspector.
(2) For the purposes of sub-clause (1): associated animals, carcases  and carcase parts  means any 
animals and the carcases and carcase parts of any animals for which there is a risk that they 
are affected by the disease.
Note For contagious or notifiable diseases discovered in carcases and carcase parts see Clause  10.22  
and see further Clause  3.14 .
Identification and handling of animals
6.13 There is a system in place for the identification and handling of animals to be slaughtered so that 
until the post-mortem disposition is applied to the carcase of each animal and each of its carcase parts:
(a) the ability to identify the place of production of the animal is retained; and
(b) information about the condition, treatment, exposure and slaughter of the animal that is 
necessary to assess the wholesomeness of meat and meat products derived from the carcase 
or carcase part of each animal can be ascertained.
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7 Animal welfare
Outcome
The minimization of the risk of injury, pain and suffering and the least practical disturbance to animals.
Handling of animals
7.1 Premises and equipment:
(a) are used in a way; and
(b) are maintained in a condition; that minimises risk of injury, pain and suffering to animals and 
causes them the least practicable disturbance.
7.2 Animals are handled at meat premises in a way that minimises the risk of injury, pain and 
suffering and causes the least practicable disturbance to them and to other animals at the premises.
7.3 The separation of animals of different species or different sexes or of animals of the same 
species is provided to the extent necessary to minimize the risk of injury, pain and suffering to them and 
causes them the least practicable disturbance.
7.4 Animals are provided with feed (where appropriate), water, shade, shelter, space and ventilation 
that is sufficient to minimize stress to the animals.
7.5 If it is necessary to minimize the stress to the animals, water sprays are provided.
Young, injured, sick or stress susceptible animals
7.6 Special provision is made for the handling and slaughter of:
(a) animals that are not weaned or are stressed, injured or diseased; and
(b) animals of a species that is particularly susceptible to stress.
7.7 Injured and sick animals are examined and given appropriate treatment and are segregated 
from other animals.
7.8 Animals identified as requiring emergency slaughter are not moved more than is necessary 
and are slaughtered or killed humanely as soon as possible after being so identified.
Note For the meaning of emergency slaughter  see Clause  1.3.
Slaughter
7.9 Animals are slaughtered in a way that prevents unnecessary injury, pain and suffering to them 
and causes them the least practicable disturbance.
7.10 Before sticking commences, animals are stunned in a way that ensures the animals are 
unconscious and insensible to pain before sticking occurs and do not regain consciousness or sensibility 
before dying.
Note For the meaning of sticking  and stunning  see Clause  1.3.
7.11 Before stunning commences, animals are restrained in a way that ensures stunning is effective.
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Ritual slaughter
7.12  
(1) This provision only applies to animals killed under an approved arrangement that provides 
for their ritual slaughter involving sticking without prior stunning.
(2) An animal that is stuck without first being stunned and is not rendered unconscious as 
part of its ritual slaughter is stunned without delay after it is stuck to ensure it is rendered 
unconscious.
Note For the meaning of ritual slaughter  see Clause  1.3.
Work animals
7.13 Work animals are kept under control and are handled, restrained and accommodated in a way 
that minimises risk of injury and stress and causes the least practicable disturbance to the animals that 
are to be slaughtered and to other work animals.
7.14 Work animals (other than leader animals) are accommodated separately from slaughter animals.
7.15 Dogs used or to be used to facilitate the handling of slaughter animals:
(a) are effectively muzzled when working; and
(b) are restrained when not working.
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8 Ante-mortem inspection and disposition
Outcome
Only animals fit for slaughter for the purpose of producing meat and meat products for human 
consumption are slaughtered.
Role of meat safety inspector
8.1 Animals are not slaughtered unless a meat safety inspector:
(a) has carried out an ante-mortem inspection in accordance with the approved arrangement; and
(b) has passed the animals for slaughter.
Ante-mortem inspection
8.2 An ante-mortem inspection of animals is carried out within 24 h before they are slaughtered.
8.3 A further inspection of the animals is carried out if after the initial inspection any of them are 
found to be or are suspected of being affected with a disease or other abnormality.
8.4 Reasonable steps are taken to present animals for inspection in a clean condition.
8.5 Animals that are not clean are not passed for slaughter or are passed for slaughter subject to 
conditions that ensure they do not contaminate animals, carcases and carcase parts during slaughter, 
dressing, post-mortem inspection and disposition.
8.6  
(1) The meat safety inspector is given all relevant information known to the meat business about 
the animals slaughtered or to be slaughtered.
(2) For the purposes of sub-clause (1), relevant information means:
(a) information identifying any place (including a run, station, feedlot, farm or other 
place where animals are fed, pastured or grazed) where the animals have been 
present before arriving at the meat business; and
(b) information indicating whether the animals may have been in contact with an 
animal affected or suspected of being affected by a disease or other abnormality 
that could affect the disposition to be applied to them; and
(c) information about the treatment and health of the animals that could affect the 
disposition to be applied to them including the results of any sampling, monitoring 
or testing of the animals under any program referred to in Clau se 3.12 ; and
(d) any other information that is relevant to whether the animals are or are suspected 
to be affected with a disease or other abnormality that could affect the disposition 
to be applied to them.
8.7 Animals are inspected to the extent necessary to determine the disposition to be applied to them.
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Ante-mortem disposition
8.8 In deciding the disposition that is to be applied to animals the meat safety inspector takes 
into account:
(a) all relevant information about the animals described in sub-clause 8.6; and
(b) the results of inspection of the animals.
8.9 One of the following dispositions is applied to the animals:
(a) passed for unconditional slaughter; or
(b) passed for slaughter subject to conditions specified by the meat safety inspector; or
(c) withheld from slaughter; or
(d) condemned.
8.10  
(1) An animal (other than an animal referred to in sub-clause (2)) is passed for slaughter only if 
the meat safety inspector knows:
(a) the place of production of the animal; or
(b) for an animal captured in the wild, the area from which the animal was captured.
(2) An animal of the ovine, caprine and cervidae species admitted by a meat business as part of a 
consignment of animals is passed for slaughter only if the meat safety inspector has a list of:
(a) all the places of production or the saleyards of the animals in the consignment; or
(b) for an animal captured in the wild, all the areas from which the animals in the 
consignment were captured.
8.11 An animal is not passed for unconditional slaughter if the animal is or is suspected of being 
affected by a disease or other abnormality that:
(a) could result in contamination of animals, carcases or carcase parts during slaughter, dressing, 
post-mortem inspection or disposition; or
(b) could jeopardize the wholesomeness of meat and meat products derived from the animal.
Note For animals affected or suspected of being affected by a notifiable disease see Clause  6.12 .
8.12 An animal affected or suspected of being affected in a way described in Clause 8.5  or 
Clause 8.11  is passed for slaughter subject to conditions specified by the meat safety inspector only if 
compliance with the conditions would ensure the disease or other abnormality does not result in the 
contamination referred to in paragraph 8.11(a)  and that the wholesomeness of meat and meat products 
is not jeopardised.
8.13 An animal passed for slaughter subject to conditions specified by the meat safety inspector:
(a) is identified as passed subject to conditions; and
(b) is segregated from animals not passed subject to conditions.
8.14 An animal is not passed for slaughter if the animal is or is suspected of being treated with or 
exposed to a drug, chemical or biological substance:
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(a) contrary to a law of the Commonwealth or a law of the state or territory in which the treatment 
or exposure takes place; or
(b) for which the withholding period has not expired.
8.15 An animal affected, or suspected of being affected, with a disease or other abnormality is 
withheld from slaughter if to do so would enable:
(a) the disease or abnormality to be identified (including symptoms of the disease to develop and 
results of tests to be obtained and examinations to be conducted); or
(b) the disease or abnormality to be treated; or
(c) the animal to recover from the disease or abnormality.
8.16 An animal required to be withheld from slaughter:
(a) is identified and segregated from animals not required to be withheld from slaughter; and
(b) is submitted for ante-mortem inspection and disposition before slaughter.
8.17 If an animal is affected or suspected of being affected by a disease or other abnormality 
specified for animals of that kind in column 1 of Schedule 3, the disposition (if any) that is specified, 
in column 2 of Schedule 3 as applying to the disease or abnormality for animals of that kind, is applied 
to the animal.
8.18 An animal is condemned if it is affected with or suspected of being affected with a disease or 
other abnormality for animals of that kind described in column 1 of Schedule 3 for which the disposition 
specified in column 2 of Schedule 3 is the condemnation of the car case and all its carcase parts.
Note If column 2 of Schedule 3 specifies condemnation of the animal itself then Clause  8.17 applies.
8.19 An animal is condemned if necessary to prevent or reduce the risk of the spread of a disease or 
to prevent or reduce any other risk to human or animal health.
8.20 A record is kept of the ante-mortem disposition applied to animals (other than a disposition 
applied to animals passing them for unconditional slaughter).
8.21 The disposition applied to each animal can be matched:
(a) with the animal until it is slaughtered; and
(b) with its carcase and carcase parts until the post-mortem inspection of its carcase and all its 
carcase parts is completed.
8.22 The conditions and other requirements specified in the ante-mortem disposition applied to the 
animals are complied with.
8.23 Animals that have been condemned are humanely killed and removed expeditiously to a place 
for the rendering, disposal or destruction of carcases that is specified in the approved arrangement.
8.24 Animals that have died prior to slaughter are removed expeditiously to a place referred to in 
Clause 8.23 .
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9 Slaughter and dressing
Outcome
Slaughter and dressing is to be done in a way that:
(a) reduces the risk of contamination of carcases and carcase parts to a level that ensures the 
wholesomeness of meat and meat products is not jeopardised; and
(b) ensures an accurate post-mortem disposition can be applied to carcases and carcase parts.
General
9.1 The slaughter of an animal and the dressing of its body and the trimming and washing of its 
carcase and its carcase parts is done in a way that:
(a) reduces the risk of contamination of the carcase and its carcase parts to a level that ensures 
their wholesomeness and the wholesomeness of other meat and meat products at the premises 
is not jeopardised; and
(b) ensures an accurate post-mortem disposition can be applied to the carcase and each of its 
carcase parts.
Note For the meaning of dressing  see Clause  1.3.
9.2 Different species of animals that:
(a) are killed on a common slaughter chain are segregated by sufficient interval so that mixing of 
species does not occur; and
(b) are killed on a common slaughter floor but on different slaughter chains are segregated by 
sufficient space so that mixing of species does not occur.
9.3 A meat safety inspector is present during the slaughter and dressing of each animal.
Slaughter
9.4 Stunning proceeds at a rate that allows:
(a) carcases to be promptly accepted for dressing; and
(b) carcases to be dressed in a hygienic and orderly manner; and
(c) for the post-mortem inspection and chilling and freezing of carcases and their parts to be 
carried out effectively.
Dressing – general
9.5 Animals are unconscious and primary bleeding is completed before dressing commences.
Note For the meaning of primary bleeding  see Clause  1.3.
9.6 Once dressing has commenced, carcases are kept separate so that there is no contact between 
them until they have been examined and passed by a meat safety inspector.
9.7 Skinning of the carcase is completed before evisceration unless the skin is intended to remain 
on the carcase after dressing.
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Note For the meaning of evisceration  see Clause  1.3.
9.8 If the skin is intended to remain on the carcase of an animal:
(a) any incisions of the carcase are minimised so that there is no contamination of the carcase by 
the hair, bristles and any other objectionable matter; and
(b) before the first incision resulting in the opening of a body cavity the carcase is scalded, 
flamed, washed or similarly treated so as to be thoroughly cleansed of hair, bristles and any 
other objectionable matter.
9.9 Water does not enter the abdominal or thoracic cavities during the washing of 
uneviscerated carcases.
Dressing – removal of parts
9.10 The discharge of any material from the oesophagus, stomach, intestines, rectum, gall bladder, 
urinary bladder and uterus is prevented.
9.11 Unless the skin is intended to remain on the carcase after dressing, the head of a carcase:
(a) that is to be inspected under Clause  10.4  is skinned to the extent necessary to enable 
inspection of the head to be performed effectively; and
(b) from which the brain is to be removed is skinned to the extent necessary to facilitate the 
hygienic removal of the brain; and
(c) from which meat for human consumption is to be removed is completely skinned, 
dehorned and washed.
9.12 The nasal, buccal and oral cavities of animals of the bovine, bubaline, camelidae and soliped 
species are thoroughly cleansed by flushing with water before the tongue is partially detached or removed.
9.13 The tongue is partially detached or removed without cutting the tonsils.
9.14 All tonsillar tissue is removed intact from the tongue before washing.
9.15 Udders are removed in such a manner that:
(a) teat and udder substances remain intact and milk ducts and sinuses are not opened; and
(b) associated lymph nodes are left in place; and
(c) the discharge of any material from the udders does not cause contamination to meat and 
meat products.
9.16 Pizzles are removed as completely as possible.
9.17 Meat other than brains recovered from heads is individually washed in potable running water 
and immediately drained.
Note For the meaning of potable  see Clause  1.3.
9.18 The following are removed from the carcase before washing if the approved arrangement 
specifies that they may be removed or if their removal is approved by a meat safety inspector:
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(a) evidence of visible contamination including faecal material, urine, milk and other excreta and 
secretions; and
(b) exudate from a lesion and any other defect likely to contaminate a carcase during washing.
9.19 Before the post-mortem inspection of a carcase and each of its carcase parts is completed the 
following are removed or modified only with the approval of a meat safety inspector:
(a) any defects other than those referred to in Clau se 9.18 ; and
(b) any other indication of a disease or other abnormality or evidence of contamination.
Note For the meaning of approval  see Clause  1.3.
9.20 The following are condemned:
(a) all material that is likely to be affected by contamination or pathological conditions trimmed 
from a carcase or carcase part; and
(b) the heads of animals stunned using a firearm.
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10 Post-mortem inspection and disposition
Outcome
Unwholesome meat is excluded from the human food chain and disposed of separately.
Post-mortem inspection
10.1 Post-mortem inspection of each carcase and its carcase parts is carried out by a meat 
safety inspector.
10.2 Before the post-mortem inspection commences, the meat business gives the meat 
safety inspector:
(a) details of the inspection of and disposition applied to the animal from which the carcase and 
its carcase parts are derived; and
(b) all information known to the meat business about any disease or other abnormality affecting 
or suspected of affecting the carcase and its carcase parts and the animal from which the 
carcase and its carcase parts are derived.
10.3 Any information including identification that is applied to an animal or to its carcase or carcase 
part is not removed or modified before the post-mortem inspection of the carcase of the animal and all 
its parts unless a meat safety inspector has approved the removal or modification.
10.4 The following are inspected:
(a) carcases; and
(b) carcase parts for human consumption; and
(c) carcase parts of a kind the inspection of which is necessary in order to establish whether 
a carcase or carcase part for human consumption may be affected by a disease or other 
abnormality.
Note For carcases and carcase parts not required to be inspected see Clause  5.12 .
10.5 The inspection procedures specified in Schedule 2 are followed.
10.6 Carcases and carcase parts to be inspected under Clause 10.4  are presented for inspection in a 
manner and condition that enables the inspection to be performed effectively.
10.7 Procedures for the inspection of carcases and carcase parts enable any disease or other 
abnormality of a kind that can be detected by physical observation such as sight, touch and smell to 
be detected.
10.8 Meat businesses comply with additional procedures for the inspection of carcases and carcase 
parts that apply to the meat business under programs referred to in Clause 3.12 .
Note This provision picks up the additional inspection procedures that may be required for animals under a 
targeted surveillance program.
Correlation
10.9 Carcases and carcase parts to be inspected under Clause 10.4  do not leave the slaughter floor 
until a post-mortem disposition is applied to the carcase and all its parts.
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10.10 Carcase parts to be inspected under Clause 10.4  are correlated with the carcase from which the 
parts are removed until the post-mortem disposition is applied to the carcase and all its parts.
Post-mortem disposition
10.11 In deciding the disposition that is to be applied to a carcase and its parts the meat safety 
inspector takes into account:
(a) information known to the meat safety inspector about any disease or other abnormality 
affecting or suspected of affecting the carcase, its carcase parts or the animal from which the 
carcase and its carcase parts are derived; and
(b) the results of the inspection of the carcase and its carcase parts.
10.12 One of the following dispositions is applied:
(a) for carcases and carcase parts:
(i) passed for human consumption;
(ii) retained for final disposition;
(iii) unfit for human consumption and may be recovered for animal food;
(iv) unfit for human consumption and may be recovered for pharmaceutical material; or
(v) condemned; and
(b) for carcase parts, derived from an animal the carcase of which is passed for human 
consumption and the carcase parts require further treatment to be fit for human consumption.
10.13 Carcases and carcase parts affected or suspected of being affected with a disease or other 
abnormality that could affect the wholesomeness of meat and meat products are not passed for human 
consumption.
10.14 If a carcase part is derived from an animal the carcase of which is passed for human consumption 
and the carcase part requires further treatment, the carcase part is stored, handled, processed and 
packaged by a meat business under conditions of security specified in the approved arrangement until 
the further treatment is completed.
10.15 If a carcase part of an animal has been aggregated with a part derived from another animal, 
then the disposition applied to all the aggregated parts is the most restrictive of the dispositions applied 
to the following:
(a) any of the carcases from which the aggregation parts are derived; and
(b) any of the carcase parts forming part of the aggregation.
10.16 Edible fat for food is derived only from carcases and carcase parts passed for human 
consumption.
10.17 Carcases and carcase parts requiring treatment or awaiting the results of tests or other 
examination before final disposition are retained pending the treatment or the results or examination or 
are condemned as unfit for human consumption.
Note For meat and meat products that are retained see Clause  5.19 .
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10.18 If a carcase or carcase part of an animal is affected or suspected of being affected with a disease 
or other abnormality described in column 1 of Schedule 3 for an animal of that kind, a disposition for the 
carcase and carcase part specified for that disease or other abnormality in animals of that kind in column 
2 of Schedule 3 is applied to the carcase and carcase part.
10.19 Carcases and carcase parts are condemned as unfit for human consumption if necessary to 
prevent or reduce the risk of the spread of a disease or to prevent or reduce any other risk to human or 
animal health.
10.20 A record is kept of:
(a) carcases and carcase parts to which a disposition described in sub-paragraphs 10.12 (a)(iii), 
(iv) and (v) is applied; and
(b) carcases and carcase parts affected or suspected of being affected with a disease or other 
abnormality presenting a risk to public health and of the nature of the risk presented.
10.21 The conditions and other requirements specified in the post-mortem disposition applied to the 
carcases or carcase parts are complied with.
Note For related requirements see Clauses  5.13  and 5.14  (inedible material and condemned material), 
Clause  5.19  (meat and meat products required to be retained) and Clauses  17.1  to 17.11  (animal food and 
pharmaceutical material).
10.22  
(1) If the carcase or carcase part of an animal is affected by or is suspected of being affected by a 
contagious or notifiable disease of animals:
(a) the animal’s carcase and all its carcase parts (including the head if still available) 
are separately identified and segregated from other carcases and carcase parts not 
affected or suspected of being affected by the disease; and
(b) associated animals, carcases and carcase parts are separately identified and 
segregated from animals, carcases and carcase parts not so affected or suspected of 
being affected until a disposition is applied to them by a meat safety inspector.
(2) For the purposes of sub-clause (1): associated animals, carcases  and carcase parts  means any 
animals and the carcases and carcase parts of any animals for which there is a risk that they 
are affected by the disease.
Note For contagious or notifiable diseases discovered in animals see Clause  6.12  and see further 
Clauses  3.14 and 3.15 .
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Part 4 Processing
11 Chilling and freezing
Outcome
The chilling and freezing of meat maintains and does not jeopardize its wholesomeness.
11.1 The chilling and freezing of meat ensures its wholesomeness is maintained.
11.2 During its chilling and freezing the wholesomeness of meat is not jeopardised.
11.3 All carcases and carcase parts are placed under refrigeration for chilling or freezing within two 
hours of stunning.
11.4 During primary chilling carcases, sides and quarters do not come into contact with each other.
Note For requirements that carcases and carcase parts do not come into contact with other surfaces 
see Clause  5.2.
11.5 The loading of hot carcases into chillers containing chilled carcases does not result in the 
warming of the chilled carcases or their contamination with condensed moisture.
11.6 Refrigeration for the chilling and freezing applied to carcases and carcase parts achieves:
(a) chilling with continuous temperature reduction within 24 h after the stunning of the animal 
from which the carcase or part is derived:
(i) for a carcase, side, quarter or bone-in major separated cut, a temperature of no 
warmer than 7°C on all its surfaces; and
(ii) for any other carcase part, a temperature of no warmer than 5°C at the site of 
microbiological concern; or
(b) chilling of hot boned carcases and carcase parts in accordance with the requirements for 
hot boning specified in the approved arrangement and within the following refrigeration 
index criteria:
(i) the refrigeration index average is to be no more than 1.5; and
(ii) 80 % of refrigeration indices are to be no more than 2.0; and
(iii) no refrigeration index above 2.5; or
(c) the alternative time and temperature controls for chilling the carcase or carcase parts that 
are specified in the approved arrangement; and
(d) if the carcase or carcase parts are to be frozen, the refrigeration controls for freezing:
(i) ensure the carcases or carcase parts are hard frozen without delay after compliance 
with requirements for chilling in paragraphs 11.6(a)  to (c) ; and
(ii) achieve the controls that are specified in the approved arrangement.
Note For the meaning of hot boning, site of microbiological concern, refrigeration index  and 
refrigeration index criteria  see Clause  1.3.
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11.7 If paragraph 11.6(c)  applies, the meat business demonstrates in the approved arrangement that 
achieving the alternative time and temperature controls for the chilling and the way in which this will be 
done will not adversely affect the microbiological safety of the carcases and carcase parts.
11.8 Other than when a process is being applied to them, carcases and carcase parts are maintained at:
(a) the temperature specified for the carcase or carcase parts in paragraph  11.6(a) ; or
(b) the alternative temperature specified for the carcase and carcase parts in the approved 
arrangement.
11.9 If paragraph 11.8(b)  applies, the meat business demonstrates in the approved arrangement that 
maintaining the carcases and carcase parts at the alternative temperature and the way in which this will 
be done will not adversely affect the microbiological safety of the carcases and carcase parts.
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12 Thawing, tempering, boning and other processing of raw meat
Outcome
The thawing, tempering, boning and other processing of raw meat does not jeopardize its 
wholesomeness.
General
12.1  
(1) Clause  12 applies to raw meat.
(2) In Clause  12, processing means:
(a) thawing and tempering; and
(b) boning, comminuting, slicing, stuffing, filling, massaging and tumbling; and
(c) producing meat mechanically using the controlled application of 
compressive force; and
(d) any other similar process (other than chilling, freezing or a further process).
Note For the meaning of boning , comminuting , raw meat , tempering  and thawing  see Clause  1.3.
12.2 The processing of meat is done in a way that ensures its wholesomeness is maintained and is 
not jeopardised.
12.3 During the time the processing of the meat occurs the time and temperature requirements 
specified for its processing or packaging in the approved arrangement are complied with.
12.4 If the processing of meat removed from refrigeration is likely to result in a temperature of 
warmer than:
(a) for a carcase, side, quarter or bone-in major separated cut, 7°C on any of its surfaces; and
(b) for any other meat, 5°C at the site of microbiological concern; then the processing takes place 
in a temperature controlled environment of no warmer than 10°C.
12.5 After the process is completed the meat:
(a) undergoes a further process without delay; or
(b) is placed under refrigeration without delay and is rapidly chilled until it reaches a temperature 
of no warmer than:
(i) for a carcase, side, quarter or bone-in major separated cut, 7°C on any of its 
surfaces; and
(ii) for any other meat, 5°C on any of its surfaces; or
(c) achieves the alternative time and temperature controls for chilling the meat that are specified 
in the approved arrangement; and
(d) if it is to be frozen, the refrigeration controls for freezing:
(i) ensure the meat is hard frozen without delay after compliance with requirements 
for chilling in paragraphs 12.5(b)  and 12.5(c) ; and
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(ii) achieve the controls that are specified in the approved arrangement.
12.6 If paragraph 12.5(c)  applies, the meat business demonstrates in the approved arrangement 
that achieving the alternative time and temperature controls for the chilling and the way in which this 
will be done will not adversely affect the microbiological safety of the meat.
12.7 The chilling of the meat maintains and does not jeopardize its wholesomeness.
Additional requirements for air thawing and tempering
12.8 The thawing and tempering of meat is undertaken under refrigerated conditions.
12.9 If during air thawing of meat the presence of the packaging of the meat could cause 
contamination it is removed before the air thawing commences.
12.10 If meat is thawed by immersion in water:
(a) all packaging is removed from the meat before immersion; and
(b) during immersion thawing the water discharge rate on an hourly basis is greater than the 
volume of the meat in the vessel; and
(c) the water temperature is no warmer than 10°C.
12.11 The thawing of the meat:
(a) results in a temperature of no warmer than:
(i) for a carcase, side, quarter or bone-in major separated cut, 7°C on any of its 
surfaces; and
(ii) for any other meat, 5°C at the site of microbiological concern; or
(b) achieves the alternative time and temperature controls for thawing the meat that are specified 
in the approved arrangement.
12.12 If paragraph 12.11(b)  applies, the meat business demonstrates in the approved arrangement 
that achieving the alternative time and temperature controls for the thawing and the way in which this 
will be done will not adversely affect the microbiological safety of the meat.
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13 Further processing
Outcome
The further processing of meat and meat products ensures and does not jeopardize their wholesomeness.
General
13.1 The further processing of meat and meat products ensures the wholesomeness of the meat and 
meat products by destroying pathogens or by preventing pathogenic growth or by reducing pathogenic 
growth to a level that does not jeopardize the wholesomeness of the meat or meat products.
Curing
13.2 The curing of meat and meat products takes place under controlled time and temperature 
conditions specified for the curing in the approved arrangement and which reduces pathogenic growth 
to a level that does not jeopardize wholesomeness of the meat or meat products.
13.3 The curing liquid is stored at 5°C or colder.
13.4 Saline, nitrite and nitrate levels are maintained at concentrations that minimize food safety 
hazards and preserve the wholesomeness of the meat and meat products.
Note For the meaning of food safety  see Clause  1.3.
Cooking
13.5 The heat treatment delivered to meat or meat products:
(a) ensures the temperature at the site of microbiological concern is maintained at a temperature 
of 65°C for at least 10 min; or
(b) achieves the alternative time and temperature controls for cooking the meat and meat 
products that are specified in the approved arrangement.
13.6 If paragraph 13.5(b)  applies, the meat business demonstrates in the approved arrangement 
that achieving the alternative time and temperature controls for the cooking and the way in which this 
will be done will reduce pathogenic growth to a level that does not jeopardize wholesomeness of the 
meat or meat products.
13.7 Cooked meat and meat products:
(a) are cooled to reduce the temperature at the site of microbiological concern in a way which 
prevents pathogenic growth or reduces pathogenic growth to a level that does not jeopardize 
the wholesomeness of the meat or meat products; or
(b) are further processed; without delay after the heat treatment is applied.
Note For the temperature controls required for cooling cooked meat and meat products see further 
Clauses  13.1 6 and 13.17 .
13.8  Clauses 13.5  to 13.7  do not apply to the heat treatment of meat products that have 
been fermented.
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Fermenting
13.9 The fermentation of the meat products and the heat treatment of fermented products comply 
with the requirements for fermenting and for heat treatment (as the case may be) in Division 3 of 
Standard 4.2.3 of the Food Standards Code .
Canned meat
13.10 The canning process (which may be enhanced by the addition of chemical agents such as 
nitrite) results in shelf-stable goods that are commercially sterile.
Note For the meaning of canning , commercially sterile  and shelf-stable  see Clause  1.3.
13.11 The heat treatment is applied under pressure using a retort.
13.12 The cans are:
(a) sealed and handled in a manner that prevents the introduction of microorganisms that could 
affect the commercial sterility of the contents of the can; and
(b) cooled in a manner that prevents contamination of meat products or the growth of surviving 
microorganisms.
13.13 The cans do not leave the meat premises at which they are canned until the procedures 
necessary to establish whether the products are shelf-stable and commercially sterile are completed.
Dried meat
13.14 The drying of meat, for the production of dried meat, achieves a water activity of no 
more than 0.85.
Note For the meaning of dried meat  see Clause  1.3.
Rendering
13.15 Rendering of meat and meat products for human consumption:
(a) achieves the destruction of target contaminant microorganisms in the rendered product; and
(b) ensures viable Clostridium perfringens  spores are not present in the rendered product 
immediately on completion of rendering.
Temperature requirements for cooling meat products
13.16 After cooking, meat products that are cured:
(a) are cooled so that the temperature of the meat products at the site of microbiological concern:
(i) is reduced from 52°C to 12°C within 7.5 h; and
(ii) is reduced to 5°C within 24 h of completion of cooking; or
(b) are cooled in accordance with the time and temperature controls specified for their cooling in 
the approved arrangement.
13.17 After cooking, meat products that are uncured:
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(a) are cooled so that the temperature of the meat products at the site of microbiological concern:
(i) is reduced from 52°C to 12°C within six hours; and
(ii) is reduced to 5°C within 24 h of completion of cooking; or
(b) are cooled in accordance with the time and temperature controls specified for their cooling in 
the approved arrangement.
13.18 For the purposes of Clauses 13.16  and 13.17  a product is cured if curing salts have been 
added at a level which preserves the product, being a minimum 2.5 % salt on water phase and 100 ppm 
nitrite in-going.
13.19  Clauses 13.16  and 13.17  do not apply to the heat treatment of meat products that have 
been fermented.
13.20 After the further processing (other than cooking) of meat products is completed, non-shelf-
stable meat products are cooled as soon as possible:
(a) to a temperature of no warmer than 5°C; or
(b) in accordance with the alternative time and temperature controls for cooling non-shelf-stable 
meat products that are specified in the approved arrangement.
13.21 If paragraph 13.16(b) , 13.17(b)  or 13.20(b)  applies, the meat business demonstrates in the 
approved arrangement that achieving the time and temperature controls for the cooling specified in the 
approved arrangement and the way in which this will be done will not adversely affect the microbiological 
safety of the meat products.
13.22 If the cutting, shaving and any other similar process or packaging applied to non-shelf-stable 
meat products is likely to result in an increase in their surface temperature they:
(a) undergo a further process without delay; or
(b) are placed under refrigeration without delay and cooled in accordance with Clause  13.20 .
13.23 The cooling process achieves the reduction of temperature at the site of microbiological 
concern in a manner that prevents the growth of microorganisms to a level that does not adversely affect 
the wholesomeness of the meat products.
13.24 The cooling of the meat and meat products maintains and does not jeopardize their 
wholesomeness.
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Part 5 Packaging, storage and handling
14 Packaging
Outcome
During packaging the wholesomeness of meat and meat products is not jeopardised and all packaging 
and labelling comply with the requirements of the Food Standards Code
14.1 The packaging, inks, tags and labels used to package meat and meat products:
(a) do not contaminate meat and meat products; and
(b) are free from substances that are capable of contaminating meat and meat products.
14.2 The packaging, tags and labels used are sufficiently strong and are fit for:
(a) the purpose for which they are used; and
(b) the conditions under which the meat and meat products are to be stored, handled and 
transported; and
(c) meat and meat products of the kind for which they are used.
14.3 The manner in which meat and meat products are packaged and the material used for 
their packaging:
(a) ensures their wholesomeness is not jeopardised during packaging; and
(b) effectively protects them from contamination and deterioration in the conditions under 
which they are to be stored, handled and transported.
14.4 The packaging of raw meat meets the time and temperature controls specified for processing 
raw meat in Clauses 1 2.3 to 12.7 .
14.5 Meat products are packaged in accordance with the time and temperature controls specified for 
their packaging in the approved arrangement.
Note For cooling non-shelf-stable meat products after packaging see Clauses  13.20 to 13.24 .
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15 Storage and handling
Outcome
During storage and handling meat and meat products are not contaminated and their wholesomeness 
is not jeopardised.
General
15.1 Meat and meat products are stored and handled under conditions that prevent their 
contamination and ensure their wholesomeness is not jeopardised.
15.2 Other than when they are being processed or packaged, meat and meat products (other than 
shelf-stable meat products) are stored and handled:
(a) at a temperature of no warmer than:
(i) for a carcase, side, quarter and bone-in major separated cut, 7°C on any of its 
surfaces; and
(ii) for any other meat or meat products, 5°C at the site of microbiological concern; or
(b) in accordance with the alternative time and temperature controls for storing and handling 
the meat or meat products that are specified in the approved arrangement.
15.3 Other than when they are being processed or packaged, shelf-stable meat products are stored 
and handled in accordance with the time and temperature controls specified for their storage and 
handling in the approved arrangement.
15.4 If paragraph 15.2(b)  or Clause 15.3  applies, the meat business demonstrates in the approved 
arrangement that achieving the alternative time and temperature controls for the storage and handling 
and the way in which this will be done will not adversely affect the microbiological safety of the meat or 
meat products.
15.5 Finished meat and meat products awaiting test results for release are identified and held 
separately from other meat and meat products.
15.6 Meat and meat products are not removed from a chiller for transport unless all their surfaces 
are visibly dry.
15.7 Meat and meat products (other than shelf-stable meat products) are not removed from a chiller 
for transport unless:
(a) they are at a temperature no warmer than that specified in Clause  15.2(a) ; or
(b) the alternative temperature controls for removing the meat or meat products that are 
specified in the approved arrangement are complied with.
15.8 Shelf-stable meat products are removed from a chiller for transport in accordance with the 
time and temperature controls specified for their removal in the approved arrangement.
15.9 If paragraph 15.7(b)  or Clause 15.8  applies, the meat business demonstrates in the approved 
arrangement that complying with the time and temperature controls for removing the meat or meat 
products specified in the approved arrangement and the way in which this will be done will not adversely 
affect the microbiological safety of the meat or meat products.
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15.10 Meat and meat products are not loaded onto a meat transport vehicle unless the vehicle, the 
equipment to be used in the meat carrying compartment and the equipment to be used for the loading of 
the meat and meat products meet the matters specified for them in this Standard.
Product that is not wholesome
15.11 Meat businesses have a system in place for the evaluation of the wholesomeness of:
(a) all meat and meat products received by the meat business; and
(b) all meat and meat products produced by the meat business.
15.12 Whether or not meat and meat products that are returned to a meat business are wholesome is 
established by the business at the time of their return.
15.13 Meat and meat products suspected of not being wholesome:
(a) are condemned; or
(b) are separately identified and held separately under conditions of security until a meat safety 
inspector applies a disposition to them.
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Part 6  Identification, traceability, integrity and record keeping
16 Identification, traceability and integrity
Outcome
Meat and meat products are accurately identified. Meat and meat products that should be recalled can 
be recalled.
General
16.1 Meat businesses have a documented system that provides for the accurate identification of, and 
the ability to trace and recall, meat and meat products produced by the business.
Slaughter and dressing
16.2 The following can be ascertained in relation to animals slaughtered by a meat business:
(a) the date of slaughter; and
(b) the species of animals slaughtered.
16.3 The following can be ascertained in relation to animals slaughtered by a meat business:
(a) for ovines, caprines and cervidae admitted by a meat business as part of a 
consignment of animals:
(i) a list of the places of production or the saleyards of the animals in the consignment; or
(ii) if the animals are captured in the wild, all the areas from which the animals in the 
consignment were captured; and
(b) for other animals:
(i) the place of production of each animal; or
(ii) if the animals are captured in the wild, the area from which each animal 
was captured.
Production of meat and meat products
16.4 Each of the following that apply to meat and meat products at meat premises can be ascertained:
(a) the identity of the meat business from which they are received;
(b) the batch in which they are processed, the date of processing, the total size of the batch and 
the identity of the meat business that processed them and of the meat businesses from which 
all other meat and meat products in the batch are derived;
(c) their location at the premises;
(d) all other information that is necessary to identify whether or not they should be recalled;
(e) the name and address of the person to whom the meat business consigns the meat and meat 
products and the date of consignment.
Note For the meaning of batch  see Clause  1.3.
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16.5 The information specified in paragraph 16.4(e)  need not be able to be ascertained if the 
consignee is the consumer of the meat or meat products.
16.6 The meat and meat products are identified either uniquely or in the batch in which they are 
processed or packaged.
16.7 Packaged meat and meat products are identified with the following information no later than 
at the time they are packed:
(a) the species of animal from which they are derived;
(b) the date of packaging;
(c) the identity of the meat business at which they are packaged.
Note For the meaning of date of packaging  see Clause  1.3.
16.8 There is a system of document keeping in place that ensures:
(a) trace-back to the individual production batch; and
(b) all raw ingredients used in each individual production batch of meat products can be 
ascertained.
16.9 If any meat or meat products produced by a meat business are required to be recalled, the 
documents kept by the business are comprehensive enough to identify all of the meat and meat products 
that should be recalled.
16.10 If:
(a) meat or meat products produced by a meat business; or
(b) raw material used or for use at an establishment; are suspected to present a public health and 
safety risk, the notification specified for the risk in the approved arrangement is given.
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17 Animal food and pharmaceutical material
Outcome
Animal food is identified as animal food and segregated from other meat and meat products. 
Pharmaceutical material is identified as pharmaceutical material and segregated from other meat and 
meat products. Animal food and pharmaceutical material that should be recalled can be recalled.
Animal food
17.1 Animal food:
(a) is identified as animal food and segregated from other meat and meat products; and
(b) is stored and handled in a separate room that is used exclusively for animal food until the 
animal food is packaged, sealed and labelled; and
(c) is stored and handled in a way that ensures meat and meat products for human consumption 
are not contaminated.
17.2 Immediately after the post-mortem disposition is applied to animal food that is to be heat 
treated, the animal food:
(a) is placed in a container or is packaged and moved to the room referred to in paragraph  17.1( b) ; or
(b) is moved from the slaughter floor to the room under conditions of security.
Note For when animal food requires heat treatment see Schedule 3.
17.3 A container or package containing animal food that is to be heat treated:
(a) has a continuous red band of at least 50 mm in width around the lesser circumference of the 
container or package; and
(b) is identified as containing animal food that is unfit for human consumption and requires 
sterilization by heat treatment.
17.4 A container or package containing animal food at meat premises that is to be heat treated is 
stored and handled under conditions of security until it:
(a) is heat sterilised at a place located at the premises and nominated in the approved arrangement 
as a place for heat sterilising animal food; or
(b) is despatched to a place nominated in the approved arrangement as a place for heat sterilising 
animal food in order to be rendered for animal food.
17.5 Animal food (other than blood) that is not to be heat treated is stained with a brilliant blue dye 
(being FCF CI 42090 diluted at one part dye to 500 parts of water) immediately after the post-mortem 
disposition is applied to the animal food and before primary chilling.
Note For when animal food need not be heat treated see Schedule 3.
17.6 The stain is easily detectable and in the case of comminuted animal food is visible 
throughout the food.
17.7 A package or container containing animal food referred to in Clause 17.5 :
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(a) has a continuous yellow band of at least 50 mm in width around the lesser circumference of 
the covering or packaging; and
(b) is conspicuously identified as containing meat that is animal food and is not for human 
consumption.
17.8 Immediately after collection, blood for animal food:
(a) is placed in a container identified in accordance with Clau se 17.7 ; and
(b) is moved to and stored and handled in a room referred to in paragraph  17.1(b)  under 
conditions of security.
17.9 The room referred to in paragraph 17.1(b)  is identified as a room that is to be used exclusively 
for animal food.
Pharmaceutical material
17.10 Pharmaceutical material is separately identified and segregated from:
(a) meat and meat products for human consumption, inedible material and animal food; and
(b) condemned material (unless the approved arrangement allows pharmaceutical material to be 
made using the condemned material).
17.11 Before pharmaceutical material leaves the area in which it is packed, it is identified with a 
conspicuous indication that the product is for use as pharmaceutical material only.
Identification, traceability and recall of animal food and pharmaceutical material
17.12 A meat business has a documented system that provides for the identification, traceability and 
recall of animal food and pharmaceutical material produced from animals slaughtered at the premises.
17.13 Packaged animal food and pharmaceutical material are identified with the following 
information no later than at the time they are packed:
(a) the date of packaging;
(b) the identity of the meat business at which they are packed.
17.14 Each of the following that apply to the animal food and pharmaceutical material at meat 
premises can be ascertained:
(a) the date of slaughter and species of the animals from which the animal food or pharmaceutical 
material is derived;
(b) the location of the animal food or pharmaceutical material at the premises;
(c) all other information that is necessary to identify whether or not the animal food or 
pharmaceutical material should be recalled;
(d) the name and address of the person to whom the meat business consigns the animal food or 
pharmaceutical material and the date of consignment.
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18 Record keeping
Outcome
Documents are kept so as to ascertain whether:
(a) meat and meat products are wholesome; and
(b) the matters specified in this Standard are met.
18.1 The proprietor of a meat business keeps each document made or received by the business that is 
relevant to any of the following:
(a) the ante-mortem disposition applied to the animals slaughtered by the business; or
(b) the wholesomeness of meat and meat products produced by the business (including any post-
mortem disposition applied to the carcases and carcase parts from which the meat and meat 
products are derived); or
(c) whether each of the applicable matters specified in this Standard are met by the business.
18.2 A document referred to in Clause 18.1  is kept for a period of two years after it is made or received 
by the business.
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Part 7 Premises, equipment and essential services
19 Premises and equipment
Outcomes
Premises and equipment facilitate the production of meat and meat products that are wholesome and 
that do not jeopardize their wholesomeness. Premises and equipment minimize risk of injury, pain and 
suffering and cause the least practicable disturbance to animals.
General
19.1 Premises and equipment are provided that are necessary to ensure that each of the matters 
specified in this Standard that apply to the meat business are met.
19.2 The premises and equipment:
(a) are not a source of contamination of animals, meat and meat products and do not jeopardize 
the wholesomeness of meat and meat products; and
(b) facilitate hygienic production; and
(c) can be effectively inspected and monitored.
19.3 The premises and equipment (other than equipment that is disposable and is not reused) can 
be effectively cleaned and maintained.
Note The definition of premises includes any outdoor areas such as lairages; see Clause  1.3.
19.4 The premises and equipment are constructed, located, cleaned, maintained and used in a way 
which minimises risk of injury, pain and suffering and causes the least practicable disturbance to animals.
19.5 The premises and equipment are fit for the purpose for which they are used.
19.6 The wholesomeness of meat and meat products is not jeopardised by external 
environmental conditions.
19.7 The entry of odours, smoke, dust and other environmental contamination into areas where 
meat and meat products are produced is effectively prevented.
19.8 The entry of animals not intended to be slaughtered and of pests into, and their harbourage in, 
meat premises and equipment is prevented.
19.9 The premises must have sufficient natural or mechanical ventilation to:
(a) minimize airborne contamination; and
(b) remove excessive heat and steam and minimize condensation; and
(c) facilitate the control of temperatures; and
(d) facilitate the control of humidity where this is necessary to ensure the wholesomeness of 
meat and meat products.
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19.10 The premises, equipment and services that are necessary to enable the effective supervision 
and inspection of animals and meat hygiene, including the carrying out of audits, are provided.
19.11 The premises and equipment have sufficient capacity to store, handle and process the maximum 
quantity of meat and meat products produced at the premises at any one time.
Construction of premises and equipment
19.12 The premises and the equipment are constructed in a way that is necessary to enable the 
matters specified in this Standard that apply to the meat business to be met.
Note For the meaning of construction  see Clause  1.3.
19.13 The surfaces of the interiors of buildings, including floors, and the surfaces of equipment:
(a) are durable; and
(b) are smooth, impervious and corrosion resistant; and
(c) are non-toxic, inert to the food and to detergents and sanitising agents under normal operating 
conditions; and
(d) do not transmit odour or taste; and
(e) are capable of withstanding repeated cleaning and sanitising; and
(f) allow visible contamination to be easily seen.
19.14 Internal floors and paved areas have an impervious surface and are effectively drained.
19.15 Raceways and holding pens:
(a) if used for small stock, are paved or have mesh or slatted floors; and
(b) in any other case, are paved.
19.16 Dead stock handling areas and areas where animals are inspected or cleaned are paved and can 
be effectively cleaned.
19.17 Pens for holding animals affected by or suspected of being affected by a disease or other 
abnormality:
(a) are constructed so as to minimize the risk of spread of contamination from the pens to 
other areas; and
(b) are drained.
19.18 Load-out and load-in areas:
(a) are constructed in a way that prevents contamination of meat and meat products during 
loading and unloading; and
(b) if used for chillers and freezers, are paved.
19.19 Floors in the areas used for cleaning meat transport vehicles are drained.
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20 Hygiene and sanitation facilities
Outcome
The provision of hygiene and sanitation facilities that enable the hygienic production of meat and 
meat products.
Hygiene and sanitation facilities
20.1 Facilities that enable the effective cleaning and sanitising of premises and equipment and 
protective clothing are provided at meat premises.
Note For the meaning of protective clothing  see Clause  1.3.
20.2 Meat premises at which animals are slaughtered for meat for human consumption are provided 
with facilities that enable the cleaning of animals before slaughter.
20.3 The location of sanitation facilities does not jeopardize the hygienic processing of meat and 
meat products.
20.4 Areas where implements are used on slaughter animals or on unpackaged meat or meat 
products have facilities for cleaning and sanitising the implements.
20.5 The facilities for cleaning and sanitising implements:
(a) are used only for the purpose of cleaning and sanitising the implements; and
(b) are conveniently located for the use of personnel during operations; and
(c) are provided with an adequate supply of hot potable water at no less than 82°C or an 
equivalent method of sanitising; and
(d) overflow directly to the drainage system.
20.6 Hand wash facilities are accessible and conveniently located.
Note For hand washing requirements see Schedule 1.
20.7 The hand wash facilities are provided with:
(a) warm water between 35°C and 46°C from a central outlet; and
(b) taps of a non-hand operable type; and
(c) a suitable hand cleaning agent; and
(d) suitable hand drying facilities (other than on the slaughter floor).
20.8 If meat transport vehicles are cleaned at a meat business the cleaning takes place in areas that 
are separate from areas where meat or meat products are produced.
Amenities
20.9 Suitable and conveniently located toilets, hand wash and changing facilities and a separate area 
for eating meals that are adequate for the number of persons at the meat premises are provided.
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20.10 The hand wash facilities:
(a) meet the matters specified in Clau se 20.7 ; and
(b) have a suitable hygienic means of drying hands; and
(c) are for the exclusive use of washing hands, arms and faces.
20.11 The location of the amenities does not jeopardize the hygienic production of meat and 
meat products.
20.12 Toilets do not open directly onto areas where meat or meat products are produced.
20.13 Other amenities are physically separate from areas where meat or meat products are produced.
20.14 Access between the amenities and areas where meat and meat products are produced is 
achieved without:
(a) persons in areas used for edible material passing through areas used for inedible or 
condemned material; and
(b) persons in areas used for condemned or inedible material passing through areas used for 
edible material.
20.15 Paved walkways are provided between the workplace and the amenities.
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21 Essential services
Outcome
The essential services provided:
(a) enable operations to be carried out effectively; and
(b) maintain and do not jeopardize the wholesomeness of meat and meat products.
General
21.1 Essential services are provided to enable:
(a) the operations to produce meat and meat products to be carried out effectively by the meat 
business; and
(b) the matters specified in this Standard that apply to the operations to be met by the meat 
business; and
(c) the effective supervision at the premises of meat hygiene (including inspection and audit).
21.2 A system of operational hygiene process controls is followed that ensures the essential services 
maintain and do not jeopardize the wholesomeness of meat and meat products.
Energy
21.3 There is a reliable energy supply that is sufficient and appropriate to the operations undertaken.
Water
21.4 There is an effective program in place for the supply of water that is sufficient and appropriate 
to the operations undertaken.
21.5 There is a continuous supply of hot and cold potable water at a volume and pressure that 
enables hygienic practices for the production of meat and meat products to be met.
21.6 Only potable water is used for the production of meat and meat products unless:
(a) the water is only used:
(i) for steam production (other than steam used or to be used in direct or indirect 
contact with meat and meat products), fire control, the cleaning of yards, the 
washing of animals (other than the final wash) and other similar purposes not 
connected with meat and meat products; or
(ii) in other circumstances where there is no risk of the water coming into contact with 
or contaminating meat and meat products; and
(b) the approved arrangement expressly provides for the use of the non-potable water in the 
circumstances in which it is used.
21.7 The potable water supply (including storage tanks) is protected from contamination.
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21.8 Potable water is supplied in lines that:
(a) are used only for potable water; and
(b) are physically separate from the supply of non-potable water; and
(c) are identified for use for potable water if any non-potable water is used at the business.
21.9 Non-potable water is supplied in lines that:
(a) are used only for non-potable water; and
(b) are identified for use for non-potable water.
21.10 The reticulation system prevents the back siphonage of used or contaminated water.
21.11 Ice is made from potable water and is protected from contamination during its making, storage 
and handling.
21.12 Steam used or to be used in direct or indirect contact with meat and meat products is produced 
from potable water and does not contain substances that may create a food safety hazard or jeopardize 
the wholesomeness of meat and meat products.
21.13 Only potable running water that is not recycled is used for immersion thawing or cooling.
Waste disposal system and drainage
21.14 The meat business has an effective waste disposal program for the storage, handling and removal 
of waste that does not jeopardize the wholesomeness of meat and meat products.
Note For the meaning of waste  see Clause  1.3.
21.15 The waste disposal system provided:
(a) is sufficient to handle, and where necessary treat, all waste produced at the premises; and
(b) ensures waste can be disposed of with no risk of contamination of meat and meat products or 
the potable water supply at the premises; and
(c) is not a source of contamination; and
(d) does not permit pests or material capable of causing contamination to enter via the 
drainage system; and
(e) ensures discharge is contained and directed to the drainage system.
21.16 Catch basins, traps save-alls and sumps are separate from any area in which meat and meat 
products are produced.
21.17 Untreated waste from toilets is treated separately from other waste at the plant and does not 
discharge into the plant’s waste system.
Lighting
21.18 Meat premises have a lighting system that provides sufficient natural or artificial lighting for the 
activities conducted at the premises.
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21.19 The lighting does not result in distortions, including colour.
21.20 The lighting system is not a source of contamination and light bulbs and fixtures suspended over 
meat are protected so as to prevent contamination of meat and meat products.
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Part 8 Transportation of meat and meat products
22 Management of wholesomeness
Outcome
Management and handling practices ensure the wholesomeness of meat and meat products is 
maintained during transport.
Approved arrangement for the transport of meat and meat products
22.1 The proprietor of a meat transport business has an approved arrangement that:
(a) covers the transport of all meat and meat products for human consumption undertaken by 
the business; and
(b) specifies how each of the matters specified in this Standard that apply in relation to the 
transport will be met by the business.
22.2 The provisions of the approved arrangement relating to each of the matters set out in 
paragraph 22.1(a) and (b)  are complied with.
Management and handling practices for transport
22.3 The management and handling practices of a meat transport business ensure the matters 
specified in Clauses 3.5  to 3.9 are met in relation to the transport of meat and meat products by 
the business.
22.4 The policy objectives of the meat transport business for maintaining the wholesomeness of 
meat and meat products during transport and the commitment of the proprietor of the business to these 
objectives are clearly stated.
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23 Operational hygiene
Outcome
Operational hygiene process controls result in the transportation of meat and meat products that 
are wholesome.
General
23.1 The proprietor of a meat transport business follows a system of operational hygiene process 
controls for the transportation of meat and meat products that is effective in ensuring the wholesomeness 
of the meat and meat products.
23.2 The meat carrying compartment of a meat transport vehicle, the equipment to be used in the 
meat carrying compartment and the equipment to be used for the loading of meat and meat products:
(a) are not a source of contamination of meat and meat products; and
(b) are clean before operations commence each day and are cleaned at the end of operations 
each day; or
(c) if the compartment and equipment are being used to transport a consignment of meat for a 
period greater than a day, are clean before the meat and meat products are loaded onto the 
vehicle and are cleaned as soon as practicable after the vehicle has been unloaded.
23.3 Water used to clean the meat carrying compartment is potable.
23.4 Meat transport vehicles are maintained in a good state of repair and working order having 
regard to their use.
23.5 The accumulation of material likely to cause contamination of meat and meat products during 
transportation is prevented.
Hazardous materials
23.6 Hazardous materials and other chemicals used or to be used by a meat transport business are 
fit for use in operations for the transportation of meat and meat products.
23.7 Each of the matters specified in paragraphs 4.8(a) to (e)  and Clause 4 .10 are met.
Pests and animals
23.8 An effective and continuous program to prevent the entry of pests into, and their harbourage 
in, meat transport vehicles is followed.
Personal hygiene
23.9 Persons transporting meat and meat products exercise personal hygiene practices that do not 
jeopardize the wholesomeness of the meat and meat products.
23.10 Each of the applicable matters specified in Schedule 1 are met.
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24 Wholesomeness and identification during transport
Outcome
During transport:
(a) the wholesomeness of meat and meat products is maintained and not jeopardised; and
(b) the identification of meat and meat products is retained.
24.1 Meat and meat products are transported under conditions that maintain their wholesomeness 
and ensure that during transport their wholesomeness is not jeopardised.
24.2 During the transport of meat and meat products:
(a) exposed meat and meat products do not come into contact with any surfaces that may cause 
contamination; and
(b) unwrapped carcase and carcase parts (other than hanging carcase and carcase parts) are 
carried in closed containers and do not contaminate other meat and meat products; and
(c) there is adequate airflow; and
(d) the introduction into the cans of canned meat products of microorganisms that could affect 
the commercial sterility of the contents of the cans is prevented; and
(e) the means of identifying the meat or meat products is not lost.
24.3 Meat and meat products (other than shelf-stable meat products) are transported:
(a) at a temperature of no warmer than:
(i) for a carcase, side, quarter and bone-in major separated cut, 7°C; and
(ii) for any other meat or meat products, 5°C at the site of microbiological concern; or
(b) in accordance with the alternative time and temperature controls for their transport that are 
specified in the approved arrangement of the meat business that stores and handles them.
24.4 Shelf-stable meat products are transported in accordance with the time and temperature 
controls specified for their transport in the approved arrangement of the meat business that stores and 
handles them.
24.5 If paragraph 24.3(b)  or Clause 24.4  applies, the meat transport business demonstrates in the 
approved arrangement that achieving the time and temperature controls for the transportation specified 
in the approved arrangement and the way in which this will be done will not adversely affect the 
microbiological safety of the meat and meat products.
24.6 The transport of meat and meat products for human consumption in the same meat transport 
vehicle as other things does not jeopardize the wholesomeness of the meat or meat products.
24.7 Animals, inedible material and condemned material are not transported in a meat 
transport vehicle.
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24.8 During transport:
(a) ready-to-eat meat products are not contaminated by meat and meat products that are not 
ready-to-eat; and
(b) cooked meat is not contaminated by raw meat.
24.9 Meat and meat products are not loaded onto a meat transport vehicle unless the vehicle, the 
equipment to be used in the meat carrying compartment and the equipment to be used for the loading 
meet the applicable matters specified in this Standard.
24.10 If the proprietor of a meat transport business becomes aware that meat or meat products 
transported by the business are exposed to conditions that may have jeopardised the wholesomeness of 
the meat and meat products, the proprietor notifies without delay the proprietor of the meat business 
that receives the meat or meat products.
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25 Meat transport vehicles and equipment
Outcome
Meat transport vehicles and equipment facilitate and do not jeopardize the wholesomeness of meat and 
meat products.
General
25.1 The meat transport vehicles and equipment that are necessary to enable the applicable matters 
specified in this Standard to be met are provided.
25.2 The meat transport vehicles and equipment:
(a) are not themselves a source of contamination of animals, meat and meat products and do not 
jeopardize the wholesomeness of meat and meat products; and
(b) are fit for the purpose for which they are used; and
(c) facilitate hygienic transportation and can be effectively inspected and monitored.
25.3 The meat transport vehicles and equipment (other than equipment that is disposable and is 
not re-used) can be effectively cleaned and maintained.
25.4 The entry into meat transport vehicles of odours, smoke, dust and other environmental 
contamination is effectively prevented during transportation.
25.5 Meat transport vehicles are able to transport under controlled conditions the maximum 
quantity of meat and meat products to be transported at any one time.
25.6 The construction of vehicles and equipment used to transport meat and meat products for 
human consumption enables the matters specified in Clauses 22  to 25 of this Standard that apply in 
relation to the transportation to be met.
25.7 The meat carrying compartment of a meat transport vehicle is separate from the rest of 
the vehicle.
25.8 The surfaces of the meat carrying compartment of meat transport vehicles and equipment used 
to transport meat and meat products:
(a) are durable; and
(b) are smooth, impervious and corrosion resistant; and
(c) are non-toxic, inert to the food and to detergents and sanitising agents under normal operating 
conditions; and
(d) do not transmit odour or taste; and
(e) are capable of withstanding repeated cleaning and sanitising; and
(f) allow visible contamination to be easily seen.
25.9 The meat carrying compartments of meat transport vehicles are adequately insulated and 
supplied with operating refrigeration equipment.
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25.10 The cooling unit discharge is contained and directed to the outside of the vehicle.
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Schedule 1 Personal hygiene
General
1 The proprietor of a meat business and a meat transport business informs all meat handlers 
employed by the business of the proprietor’s obligation to ensure each of the matters specified 
in this Schedule are met.
Note For the meaning of meat handler  see Clause  1.3.
Hygiene obligations
2 Meat handlers and persons in areas of a meat business where meat and meat products 
are produced:
(a) maintain a high degree of personal cleanliness and take all practicable measures 
to ensure their body, anything from their body and anything they are wearing 
(including cosmetics) does not contaminate meat or meat products; and
(b) do not wear jewellery where it could contaminate meat or meat products; and
(c) if in areas where exposed meat and meat products are produced, wear washable 
(or disposable), protective clothing including enclosed footwear, a head covering 
enclosing their hair and a covering enclosing any beard or moustache; and
(d) ensure their outer clothing is of a level of cleanliness that is appropriate for the 
handling of meat and meat products that is being conducted; and
(e) take all practicable measures to prevent unnecessary contact with ready-to-eat 
meat and meat products; and
(f) ensure that open cuts, wounds and sores are completely protected by a detectable 
bandage or dressing and that bandages and dressings used on exposed parts of the 
person’s body are completely covered with a detectable waterproofed covering.
3 Meat handlers and persons in areas of a meat business where meat and meat products 
are produced:
(a) do not eat or drink in areas where meat and meat products are produced; and
(b) do not sneeze, blow or cough over exposed meat or meat products or surfaces likely 
to come into contact with meat or meat products; and
(c) do not spit, smoke or use tobacco or similar preparations in areas in which meat or 
meat products are produced; and
(d) do not urinate or defecate except in a toilet.
4 Meat handlers and persons at meat premises wash their hands:
(a) whenever their hands are likely to be a source of contamination of meat or meat 
products; and
(b) immediately before handling ready-to-eat meat or meat products after handling 
raw meat; and
(c) immediately after using the toilet.
5 Persons when engaging in any activity involving the handling of exposed meat and meat 
products or surfaces likely to come into contact with meat or meat products wash their hands:
(a) before commencing or recommencing the handling of meat or meat products; and
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(b) immediately after smoking, coughing, sneezing, using a handkerchief or tissue, 
eating, drinking, using tobacco or similar substances and after touching their hair, 
scalp or a body opening.
Note For obligations that apply to persons entering areas used for edible material or 
cooked meat and meat products see Clauses  5.11 and 5.28 .
6 The wearing of gloves does not exempt a person from complying with requirements for 
hand washing.
Clothing, work implements and personal effects
7 Meat handlers clean and sanitise their protective clothing and work implements (other than 
clothing and implements that are disposed of and not re-used):
(a) at the commencement of operations and at the end of each shift; and
(b) whenever the clothing or implements come into contact with diseased or suspect 
material or become contaminated; and
(c) whenever else it is necessary to prevent contamination of meat and meat products.
Note For the meaning of work implements  see Clause  1.3.
8 Protective clothing and implements are cleaned in designated areas and in a way that ensures 
they do not contaminate the meat or meat products.
9 Meat handlers:
(a) change their protective clothing if it becomes excessively soiled; and
(b) maintain their protective clothing and work implements in good repair and working 
order having regard to their use or replace them.
10 Meat handlers wear protective clothing and use work implements that are fit for the purpose 
for which they are worn or used.
11 Meat handlers wear outer clothing (including protective clothing):
(a) the material and design of which is not likely to cause contamination; and
(b) the colour of which allows detection of visible contamination; and
(c) that is suitable for the work being undertaken.
12 Meat handlers store personal effects, clothing (including protective clothing) and work 
implements when not in use to ensure they do not contaminate meat and meat products.
13 Meat handlers do not take protective clothing and work implements into the amenities.
Health obligations
14 A meat handler who is given a request in writing or electronically by the proprietor of a meat 
business or a meat transport business to have a medical examination does not work for the 
meat business or meat transport business in any capacity where the person could contaminate 
meat or meat products with pathogenic microorganisms until the person complies with 
the request.
15 A person employed by a meat business or a meat transport business who:
(a) is known or suspected to be suffering from, or is a carrier of, a food-borne disease; or
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(b) is known or suspected to have a symptom that may indicate he or she is suffering 
from, or is a carrier of, a food-borne disease; or
(c) is afflicted with infected wounds or sores; does not work for the meat business or 
meat transport business in any capacity where the person could contaminate meat 
or meat products with pathogenic microorganisms.
Note For the meaning of food-borne disease  see Clause  1.3.
16 A person who knows or suspects that he or she is a person to whom Clause  15 applies 
immediately notifies the person in charge of operations at the business.
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Schedule 2 Procedures for post-mortem inspection
In this Schedule:
• buffalo  means any bubaline greater than 50 kg dressed weight; and
• calf means a young bovine or bubaline no greater than 50 kg dressed weight; and
• cattle  means any bovine greater than 50 kg dressed weight; and
• pigs  means all pigs reared at any stage in indoor and outdoor production systems and also cull 
breeding stock; and
• incise  means to examine by observation and multiple slicing; and
• palpate  means to examine by observation and palpation.
Table 1 — Procedure for post-mortem inspection of carcases
 Cattle and 
buffaloCalvesSheep and 
goatsLambs Pigs Horses Deer
All carcasesObserve internal and external surfaces of carcase (including tail, musculature, exposed 
bone, joints, serous membranes).
Lymph nodes
Superficial inguinalObserve 
See Note:  
#1Observe Observe ObserveObserve 
See Note:  
#2Incise Observe
Internal iliacObserve 
See Note:  
#1Observe Observe Observe Observe Observe Observe
Lumbar — — Observe Observe Observe — —
Ischiatic — — Palpate Observe — — —
Precrural — — Palpate Observe — Palpate —
Superficial cervical — — Palpate Observe — Palpate —
Popliteal — — Palpate Observe — — —
Prepectoral — — — — — Incise —
Equivalent procedures
Note #1 Cattle and buffalo  – Palpate the superficial inguinal and internal iliac lymph nodes in animals subject 
to conditional slaughter or emergency slaughter, and in bulls and mature females.
Note #2 Pigs  – Observe the superficial inguinal lymph nodes or, other than animals subject to conditional 
slaughter or emergency slaughter, an equivalent procedure is to excise and discard these nodes without inspection.
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Table 2  — Procedure for post-mortem inspection of viscera
Cattle and 
buffaloCalvesSheep and goatsLambs Pigs Horses Deer
Lymph nodes
Bronchial 
and mediastinalObserve
See Note: 
#1PalpateObserve 
See Note: #3Observe Observe Incise Palpate
Portal Palpate Palpate Observe Observe Observe Palpate Observe
Mesenteric Observe Observe Observe Observe Observe Observe Observe
LungsPalpate, except in sheep, goats, lambs and pigs where observe. See Note: #4. Additionally, bronchi opened and internal surfaces observed when saved for human consumption.
HeartPalpate. Incise internal 
musculature 
three to four times in cattle and buffalo.
See note #5Palpate Palpate Palpate Observe Palpate Palpate
LiverPalpate, except in sheep, goats, lambs and pigs where observe. Incise main bile ducts 
transversely and observe contents, except in pigs where inspection of bile ducts not 
required (see Note:  #2 for option).
Gastrointestinal tractObserve, though observation of oesophagus not required in cattle, buffalo, calves or deer unless recovered for human consumption.
Spleen Observe Observe Observe Observe Observe Palpate Observe
Kidney 
(enucleated)Palpate PalpateObserve See Note: #6ObserveObserve See Note: #6Palpate Palpate
Other tissues and organsThymus, pancreas, non-gravid uterus, bladder, testicles and penis observed when recovered for human consumption.
Equivalent procedures
Note #1  Cattle and buffalo  – Incise bronchial and mediastinal lymph nodes in animals subject to conditional 
slaughter or emergency slaughter.
Note #2  All animals  – Procedures for the incision of main bile ducts and observation of contents may not be 
required at a meat business by the controlling authority.
Note #3  W here lungs are kept for human consumption the bronchi and mediastinal lymph nodes will 
be palpated.
Note #4 Where lungs are kept for human consumption in sheep and goats they will be palpated.
Note #5  P alpate and incise heart musculature three to four times in cattle and buffalo, unless animal has 
grazed on properties where exposure to Cysticercus bovis infection  (beef measles) may have occurred, whereby 
procedures in Table  4 should apply.
Note #6  W hen kept for human consumption kidneys are to be observed enucleated. When not kept, observe 
unenucleated.
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Table 3 — Procedure for post-mortem inspection of heads
 Cattle and 
buffalo  
(Note: #1)Calves  
(Note: #1)Sheep and 
goats  
(Note: #1)Lambs  
(Note: #1)Pigs  
(Note: #1)Horses  
(Note:  #1)Deer  
(Note: #1)
All carcasesObserve external surfaces. For cattle, buffalo and horses observe the oral, buccal and 
nasal cavities.
Lymph nodes  
SubmaxillaryObserve 
See 
Note: #2— — —Observe 
See 
Note: #4Incise —
ParotidObserve 
See 
Note: #2— — — — Incise —
RetropharyngealObserve 
See 
Note: #2— — — — Incise —
Cervical — — — —Observe 
See 
Note: #4— —
Masticatory muscles 
(internal and 
external)Observe 
See note 
#3— — — — — —
Tongue Palpate — — — — Palpate —
Gutteral pouch — — — — — Palpate —
Other tissuesTongue roots in cattle, buffalo and horses observed when recovered for human 
consumption.
Equivalent procedures
Note #1 All animals  – Other than cattle, buffalo, horses and animals subject to conditional slaughter or 
emergency slaughter, an equivalent procedure is to remove and discard the head without inspection where 
tissues, including tongue, are not recovered for human consumption.
Note #2 Cattle and buffalo  – Incise submaxillary, parotid and retropharyngeal lymph nodes in animals 
subject to conditional slaughter or emergency slaughter.
Note #3 If cattle or buffalo have grazed on properties where exposure to Cysticercus bovis infection  (beef 
measles) may have occurred, procedures in Table  4 of this Schedule for C. bovis  apply, otherwise observe.
Note #4 Pigs  – Observe submaxillary and cervical lymph nodes or, other than animals subject to conditional 
slaughter or emergency slaughter, an equivalent procedure is to excise and discard these nodes without inspection.
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Table 4 — Additional post-mortem inspection procedures when gross abnormalities and 
specific diseases are detected or suspected
Disease Inspection procedure
Gross abnormalitiesPalpation and incision may be used where appropriate to ensure wholesomeness 
is achieved; this also covers gross abnormalities arising from animal health 
(including zoonoses) and welfare problems (refer to Clause  10.2 ).
Palpation and incision may be used in determining if there is evidence of active 
systemic infection to inform carcase disposition judgement.
When palpation and incision are used, these additional procedures must be 
followed by effective decontamination interventions of hands and associated 
equipment to minimize cross-contamination.
Tuberculosis in cattle 
and buffaloIncise atlantal, prescapular, prepectoral, suprasternal, superficial inguinal, iliacs, 
ischiatic, precrural, portal and mesenteric lymph nodes. Incise popliteal lymph 
node where necessary to determine the extent of infection. All viscera, serous 
membranes, spinal cord and severed vertebral column inspected by observation, 
palpation and, where necessary, incision. Udders incised and observed.
Tuberculosis in pigsIncise retropharyngeal, parotid, bronchial, mediastinal, portal, gastric, mesenteric, 
superficial inguinal, lumbar, precrural, prescapular and deep inguinal lymph 
nodes. Viscera and serous membranes inspected as above for cattle.
Tuberculosis in horses As for cattle and buffalo.
Tuberculosis in deerIncise submaxillary, retropharyngeal, parotid, bronchial, mediastinal, mesenteric, 
portal, superficial inguinal, iliac, ischiatic and suprasternal lymph nodes. Incise 
popliteal lymph node where necessary to determine the extent of infection. 
Viscera and serous membranes inspected as above for cattle.
Cysticercus bovis  in 
cattle, buffalo and deerIncise masseter and heart muscles, tongue and diaphragm after removal of serous 
membranes and observe all exposed muscle surfaces.
Cysticercus celluosae  in 
pigsAs above for C. bovis .
Sparganosis in pigsObserve retro-peritoneal tissues after removal of the peritoneum. Where further 
evidence of infestation revealed, also observe main muscle seams of the hind 
limbs. Incise as necessary to determine extent of infection.
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Schedule 3 Ante-mortem and post-mortem dispositions
Column 1 Column 2
Diseases and other abnormalities Dispositions for animals, carcases and carcase parts.
 The symbol [1] means carcase or carcase parts unfit 
for human consumption may be recovered for animal 
food subject to heat sterilization. The symbol [2] means 
carcase or carcase parts unfit for human consumption 
may be saved either for animal food subject to heat 
sterilization or for animal food subject to staining.
Additional testing to determine safety and 
wholesomeness may be undertaken where disposition 
is uncertain – see sections 8.15  and 10.17
1General findings  
Abnormal odour caused by metabolic conditions, 
feedstuff, chemicals or sexual odour 
• Pronounced odour Carcase and all its carcase parts condemned [1].
• Slight odour Retain for further disposition after chilling.
Advanced chronic conditions with generalized signs 
such as cachexia or loathsome appearanceAnimal condemned.
Dead animal Animal condemned. If anthrax suspected see 2.1.
Dying animal or animal in moribund state with 
subnormal temperature, weak pulse and disturbed 
sensesAnimal condemned.
Excitement, exhaustion without signs of acute disease Animal withheld from slaughter and ante-mortem 
repeated after adequate rest.
Fever, debility and general signs indicating acute 
diseaseAnimal condemned. Alternatively, withhold from 
slaughter until it has recovered and provided there is 
no risk of spread of disease, no undue suffering and 
recovery is considered likely with treatment. When 
detected at post-mortem, carcase and all its carcase 
parts condemned.
Foetuses and undeveloped neonatal animals Carcase and all its carcase parts condemned.
Generalized disease conditions such as emaciation, 
anaemia, oedema or degeneration of organsCarcase and all its carcase parts condemned.
Injury or accidental trauma during transport to or 
while in vicinity of the abattoirAnimal subject to emergency slaughter or condemned.
Septicaemia, pyaemia or toxaemia Carcase and all its carcase parts condemned.
2 Aetiological listing
2.1 Bacterial and related diseases
Actinomycosis and actinobacillosis:  
• Localized in head Head and tongue condemned.
• Evidence of generalization such as lesions in 
lungs or other viscera, or other signs such as 
extreme loss of conditionCarcase and all its carcase parts condemned.
Anaplasmosis and babesiosis:  
• Acute with intense jaundice and other signs 
of systemic involvement including fever, liver 
enlargement and kidney congestionCarcase and all its carcase parts condemned.
• Sub-acute with mild jaundice that dissipates 
within 24 h of slaughterCarcase parts condemned.
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Column 1 Column 2
Anthrax Affected animals should not be admitted to an abattoir. 
When detected at ante-mortem, affected animal 
condemned. Companion animals isolated and withheld 
from slaughter. When detected at post-mortem, affected 
carcase and all its parts condemned.
Blackleg Carcase and all its carcase parts condemned.
Botryomycosis:  
• Severe cases with evidence of systemic effects 
such as cachexiaCarcase and all its carcase parts condemned.
• Less severe cases Affected carcase parts condemned.
Botulism Carcase and all its carcase parts condemned.
Caseous lymphadenitis:  
• Generalized involvement in carcase and 
viscera with evidence of systemic effects such 
as cachexiaCarcase and all its carcase parts condemned.
• Less extensive forms of the disease Affected organs or carcase parts condemned.
Corynebacterial infections in submaxillary and 
cervical lymph nodes in pigsAffected nodes condemned.
Enterotoxaemia Carcase and all its carcase parts condemned.
Eperythrozoonosis:  
• Acute with intense jaundice and other signs 
of systemic involvement including fever; liver 
enlargement; and kidney congestionCarcase and all its carcase parts condemned.
• Sub-acute with mild jaundice that dissipates 
within 24 h of slaughterCarcase parts condemned.
Foot rot:  
• Acute with secondary infection of organs or 
extreme loss of conditionCarcase and all its carcase parts condemned.
• Chronic with encapsulated abscess in liver or 
lungsAffected organs condemned.
Infectious ovine epididymitis ( B. ovis ) Affected testicles condemned.
Johne’s disease Intestines and mesentery condemned.
Leptospirosis:  
• Acute Carcase and all its carcase parts condemned.
• Chronic, localized Affected kidneys condemned.
Listeriosis Carcase and all its carcase parts condemned.
Malignant oedema Carcase and all its carcase parts condemned.
Melioidosis Carcase and all its carcase parts condemned.
Necrobacillosis:  
• Acute with lesions in a number of sites or 
evidence of systemic involvementCarcase and all its carcase parts condemned.
• Localized lesion in liver or other organ Affected liver or organ condemned.
Purpura haemorrhagica Affected carcase parts condemned.
Salmonellosis Carcase and all its carcase parts condemned.
Strangles Affected carcase parts condemned.
Swine erysipelas:  
• Acute Carcase and all its carcase parts condemned.
• Localized arthritis or endocarditis without 
signs of systemic effectsAffected joint/s and associated lymph node/s 
condemned; when affected, heart condemned.
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Column 1 Column 2
• Cutaneous lesions Affected areas of skin condemned.
Tuberculosis:  
In cattle  and buffalo  
• Generalized with evidence of systemic 
involvement; more than one organ affected; 
miliary lesions in any organ; evidence of active 
infection or extensive infection of peritoneum 
or pleura.Carcase and all its carcase parts condemned.
• Localized infection Affected carcase part, including drained part, 
condemned; or affected organ condemned.
In pigs  
• Generalized Carcase and all its carcase parts condemned.
• Localized in submaxillary or mesenteric lymph 
nodes (avian type)Affected carcase part condemned.
In horses  and deer Carcase and all its carcase parts condemned.
White scours, omphalophlebitis, polyarthritis and 
other septicaemic conditions of new-born animalsCarcase and all its carcase parts condemned.
2.2 Parasitic conditions
Cysticercus bovis:  
• General infestation Carcase and all its carcase parts condemned.
• Light infestation, small number of degenerated 
cysticerciAffected viscera condemned. Cysts and surrounding 
tissue trimmed from carcase and condemned. 
Remainder of carcase and parts passed conditionally 
fit for human consumption subject to treatment 
by freezing (no warmer than –12°C deep muscle 
temperature for not less than 10 days in carcases and 
20 days in boned meat).
Cysticercus cellulosae:  
• General infestation Carcase and all its carcase parts condemned.
• Light infestation, small number of degenerated 
cysticerciAffected viscera condemned. Cysts and surrounding 
tissue trimmed from carcase and condemned. 
Remainder of carcase and parts passed conditionally 
fit for human consumption subject to treatment 
by freezing (no warmer than –12°C deep muscle 
temperature for not less than five days in carcases or 
boned meat).
Cysticercus ovis:  
• General infestation (more than five cysts found 
in musculature)Carcase and all its carcase parts condemned.
• Light infestation, small number of degenerated 
cysticerciAffected viscera condemned. Cysts and surrounding 
tissue trimmed from carcase and condemned.
Cysticercus tenuicollis Cysts and affected serous membranes trimmed from 
carcase or carcase part and condemned.
Echinococcosis Affected organs condemned.
Myiasis Animal condemned in severe cases with sepsis or 
necrosis. Otherwise withhold from slaughter for 
treatment and resubmit for ante-mortem after 
recovery.
Oestrus ovis  infestation in sheep Infestation removed or affected parts condemned.
Onchocerciasis Lesions and affected tissues trimmed from carcase and 
condemned.
Pulmonary and gastrointestinal strongylosis Affected organs condemned (in case of lungs [1]).
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Column 1 Column 2
Sparganosis:  
• General infestation Carcase and all its carcase parts condemned.
• Light infestation Tissue trimmed from carcase and condemned. 
Remainder of carcase and parts passed conditionally 
fit for human consumption subject to treatment 
by freezing (no warmer than –12°C deep muscle 
temperature for not less than five days in carcases or 
boned meat).
Stephanurus dentatus Affected carcase parts condemned.
2.3 Protozoal diseases
Coccidiosis Affected intestines condemned.
Sarcosporidiosis Affected carcase parts condemned.
2.4 Viral diseases
Bovine leucosis:  
• Multiple lesions or lesions in multiple organs Carcase and all its carcase parts condemned.
• Localized lesion (e.g. mesentery) Affected gastrointestinal tract or other organs 
condemned.
Bovine para-influenza Affected lungs condemned.
Bovine virus diarrhoea/mucosal disease:  
• Acute infection with evidence of systemic 
involvementCarcase and all its carcase parts condemned.
• Chronic infection with lesions localized to 
alimentary tractAffected intestines condemned.
Ephemeral fever Animals withheld from slaughter for treatment. 
Resubmitted for ante-mortem after recovery.
2.5 Fungal diseases
Aflatoxicosis:  
• Acute with generalized signs including 
jaundice; swelling of liver; ascites and 
mesenteric oedemaCarcase and all its carcase parts condemned.
• Subacute Affected liver and kidneys condemned.
Epizootic lymphangitis Affected skin and related tissues condemned. Any 
affected organs condemned.
2.6 Non-infectious conditions
Delay in evisceration:  
• Evidence of deterioration or putrefaction Carcase and all its carcase parts condemned.
• Localized changes in viscera Viscera condemned.
Ecchymosis Affected carcase parts condemned [2].
Foreign objects, including grass seeds:  
• Accompanied by generalized signs such as 
fever or sepsisCarcase and all its carcase parts condemned.
• No evidence of generalized signs Foreign object removed; affected tissues trimmed from 
carcase and condemned.
Jaundice:  
• Haemolytic or toxic Carcase and all its carcase parts condemned.
• Obstructive (slight, dissipate within 24 h of 
slaughter)Carcase parts condemned.
• Obstructive (severe) Carcase and all its carcase parts condemned.
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Column 1 Column 2
Metabolic disorders (e.g. transit tetany, ketosis) Animal condemned in severe cases. Withheld from 
slaughter in milder cases and resubmitted for ante-
mortem after recovery.
Residues in excess of nationally established 
maximum limitsCarcase and all its carcase parts condemned. 
Companion animals and carcases tested for residue 
levels.
Tumours:  
• Circumscribed benign tumours; 
neurofibromas of intercostal nerves and nerve 
plexuses, and melanoma of pigs that have not 
progressed beyond the immediate draining 
lymph nodeDepending on extent, lesion trimmed and condemned 
or affected carcase part condemned [1].
• Malignant tumours (carcinoma, sarcoma) Carcase and all its carcase parts condemned [1].
• Multiple tumours (evidence of metastasis or 
multiple lesions in different organs)Carcase and all its carcase parts condemned [1].
3 Topographic listing  
3.1 Nervous system  
Acute encephalitis and meningitis Carcase and all its carcase parts condemned.
Brain abscesses:  
• Associated with pyaemia Carcase and all its carcase parts condemned.
• Localized lesion Affected brain condemned.
3.2 Cardiovascular system  
Acute pericarditis with accumulation of exudate; 
septicaemia; degenerative changes in organs or 
abnormal odourCarcase and all its carcase parts condemned.
Chronic pericarditis Affected heart and pericardium condemned.
Endocarditis  
• Associated with generalized signs Carcase and all its carcase parts condemned.
• Without complications Affected heart condemned.
Heart lesions of non-infectious nature Affected heart condemned.
Worm aneurisms in horses:  
• Infarction confined to hind leg Affected quarter condemned.
• Peritonitis, circulatory disturbances in 
mesentery and intestinesCarcase and all its carcase parts condemned.
3.3 Respiratory system
Atelectasis, emphysema, pigmentation, aspiration of 
blood, scalding water or ingestaAffected lungs condemned [1].
Bronchitis Affected lungs condemned.
            Pneumonia or bronchopneumonia:  
• Acute infectious with evidence of septicaemia, 
petechial haemorrhage, polyserositisCarcase and all its parts condemned
• Chronic, may show multiple localized 
abnormalities in lungs, no evidence of 
septicaemiaAffected lungs condemned [1].
Sinusitis Affected head condemned.
3.4 Pleura  
Pleurisy  
• Acute infectious with evidence of septicaemia, 
petechial haemorrhage, polyserositisCarcase and all its carcase parts condemned.
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Column 1 Column 2
• Chronic with adhesions and patches of 
fibrinous material, no evidence of septicaemiaAffected serous membranes removed and affected 
parts condemned.
3.5 Gastrointestinal tract  
Acute enteritis:  
• Septic, diphtheritic or haemorrhagic enteritis 
enlargement of spleen or degeneration of 
organsCarcase and all its carcase parts condemned.
• With congested mesenteric lymph nodes 
without other signsAffected intestines condemned.
Chronic gastro-intestinal catarrh Affected intestines condemned.
Emphysema of mesentery in pigs Affected mesentery and intestines condemned.
3.6 Peritoneum  
Adhesions and patches of fibrinous tissue, localized 
encapsulated abscessesAffected parts condemned.
Peritonitis:  
• Acute, diffuse or extensive Carcase and all its carcase parts condemned.
• Localized Affected serous membranes stripped and affected parts 
condemned.
3.7 Liver  
Abscesses Affected liver condemned.
Fatty infiltration, parenchymatous infiltration Affected liver condemned [1].
Hepatitis of toxic, parasitic or non-specific nature Affected liver condemned (for parasitic and nonspecific 
causes [1]).
Miliary necrosis of liver in calves Carcase and all its carcase parts condemned.
Parasitic lesions/nodules Affected parts of liver trimmed and condemned.
Telangiectasis, cyst formation Affected liver or part of liver condemned [1].
3.8 Kidney  
Bladder rupture Carcase and all its carcase parts condemned.
Calculi, cyst formation, pigmentation Affected kidneys condemned [1].
Nephritis (including parasitic nephritis):  
• Acute with evidence of uraemia, oedema or 
abnormal odour of urineCarcase and all its carcase parts condemned.
• Chronic with no systemic effects Affected kidneys condemned.
3.9 Genital tract  
Inflammation of uterus:  
• Acute metritis (septic or necrotic, purified 
foetus)Carcase and all its carcase parts condemned.
• Chronic metritis Affected uterus condemned.
Orchitis/epididymitis Affected organ condemned.
Prolapse, torsion or rupture of uterus accompanied 
by fever or peritonitisCarcase and all its carcase parts condemned.
Retention of placenta:  
• Accompanied by fever or evidence of other 
systemic effectsCarcase and all its carcase parts condemned.
• With no signs of systemic effects Affected uterus condemned.
3.10 Udder  
Mastitis  
• Septic, gangrenous Carcase and all its carcase parts condemned.
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Column 1 Column 2
• No signs of systemic involvement Udder condemned.
Oedema Udder condemned.
3.11 Musculoskeletal system  
Abnormal pigmentation Affected parts condemned [1].
Arthritis:  
• Acute infectious with evidence of septicaemia, 
petechial haemorrhage, polyserositisCarcase and all its carcase parts condemned.
• Chronic, may have multiple affected joints, no 
evidence of septicaemia, or cachexiaAffected part(s) condemned.
• Refer to Swine Erysipelas for pigs
Fractures:  
• Uncomplicated (recent or healing) Fracture trimmed from carcase and condemned.
• Infected with signs of generalized effects Carcase and all its carcase parts condemned.
Myositis and muscular dystrophy Affected parts condemned [1].
Osteomyelitis:  
• Gangrenous, suppurative or accompanied by 
metastasisCarcase and all its carcase parts condemned.
• Localized Affected part trimmed from carcase and condemned.
3.12 Skin  
Bruising:  
• Generalized or secondary changes in carcase Carcase and all its carcase parts condemned [2].
• Localized Affected tissue trimmed from carcase and condemned 
for trimmings [2].
Burns:  
• With extensive oedema or systemic signs such 
as feverCarcase and all its carcase parts condemned.
• Localized Affected tissue trimmed from carcase and condemned 
[1].
Eczema and chronic dermatitis in pigs Affected skin trimmed from carcase and condemned.
Erythema and acute dermatitis (e.g. 
photosensitization): 
• With systemic effects such as fever Carcase and all its carcase parts condemned.
• No evidence of systemic involvement Affected skin trimmed from carcase and condemned 
[1].
Wounds and cellulitis:  
• Infected wounds and discharging lesions 
accompanied by generalized signs such as 
fever or sepsisCarcase and all its carcase parts condemned.
• Granulating wounds or no evidence of 
generalized signsAffected tissues trimmed from carcase and condemned.
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Standards Australia
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Australian Standards are prepared by a consensus process involving representatives nominated by organizations 
drawn from major interests associated with the subject. Australian Standards may be derived from existing 
industry Standards, from established international Standards and practices or may be developed within a 
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Committee FT-021, Meat for Human and Animal Consumption, consisting of the following, is responsible for the 
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