Document ID: chunk:federal_register_of_legislation:F2025C00100:reg:8:p37
Version: federal_register_of_legislation:F2025C00100
Segment Type: reg
Provision Reference: reg 8 (pt 37/75)
Character Range: 160060–162853

the carcases or carcase parts are complied with.
Note 1: The effectiveness of the refrigeration process is assessed using the refrigeration index criteria (see section 5‑13).
Note 2: Carcase parts include offal (see the definitions of carcase part in section 1‑5 of this instrument and clause 1.3 of the Australian Meat Standard).

5‑11  Temperature controls for and after processing raw meat
 (1) Despite clause 12.4 of the Australian Meat Standard, the processing of raw meat removed from refrigeration must take place in a temperature controlled environment no warmer than 10 °C if the processing is likely to result in any of the surfaces of the meat reaching a temperature warmer than 7 °C.
 (2) The refrigeration for chilling raw meat after the processing is completed is taken to meet subparagraph 12.5(b)(i) or (ii) of the Australian Meat Standard if the refrigeration achieves a temperature no warmer than 7 °C on all surfaces of the raw meat.
Note: The effectiveness of the refrigeration process is assessed using the refrigeration index criteria (see section 5‑13).

Meaning of processing
 (3) For the purposes of this section, processing has the meaning given by subclause 12.1(2) of the Australian Meat Standard.
Note: Processing, as defined by subclause 12.1(2) of the Australian Meat Standard, includes boning.

5‑12  Temperature requirements for storing, handling and transporting certain prescribed meat or meat products
 (1) This section applies in relation to prescribed meat or meat products (other than shelf‑stable meat products).

Requirements for storage and handling
 (2) The requirements of subparagraphs 15.2(a)(i) and (ii) of the Australian Meat Standard are taken to be met in relation to the meat or meat products if the meat or meat products are stored and handled at a temperature no warmer than 7 °C on any of their surfaces.
 (3) The requirement of paragraph 15.7(a) of the Australian Meat Standard is taken to be met if the meat or meat products:
 (a) are at a temperature no warmer than 7 °C on any of their surfaces; or
 (b) are still being reduced in temperature in accordance with the approved arrangement covering operations to prepare the meat or meat products for export.
Note: If the meat or meat products are still being reduced in temperature, the effectiveness of the refrigeration process is assessed using the refrigeration index criteria (see section 5‑13).

Requirements for transport
 (4) The requirements of subparagraphs 24.3(a)(i) and (ii) of the Australian Meat Standard are taken to be met if the meat or meat products:
 (a) are transported at a temperature no warmer than 7 °C on any of their surfaces; or
 (b) are still being reduced in temperature in accordance with the approved arrangement covering operations to prepare the meat or