Document ID: chunk:federal_register_of_legislation:F2025C00102:reg:5:p6
Version: federal_register_of_legislation:F2025C00102
Segment Type: reg
Provision Reference: reg 5 (pt 6/52)
Character Range: 65542–68491

clauses 3.1 to 3.10 (management and production practices);
 (b) clauses 8.17 and 8.18 (ante‑mortem dispositions);
 (c) clause 10.5 (post‑mortem dispositions);
 (d) clause 10.12 (post‑mortem dispositions for carcases and carcase parts);
 (e) clause 16.7 (identification of packaged meat or meat products);
 (f) paragraph 11.6(b) (refrigeration index criteria);
 (g) section 18 (record keeping);
 (h) section 22 (management of wholesomeness during transport);
 (i) any other provision excepted under another provision of this instrument.

4‑4  Equipment, facilities and essential services
 (1) An establishment must have:
 (a) the buildings, equipment, facilities and essential services that are necessary to ensure that operations to prepare prescribed rabbit meat, ratite meat, rabbit meat products or ratite meat products for export can be carried out at the establishment in accordance with the requirements of this instrument; and
 (b) accurate measuring devices to assess compliance with those requirements.
Note: For guidance on Australian legal units of measurements and tolerances, see the National Measurement Act 1960. For the application of that Act in relation to contracts, dealings or transactions made or entered into in connection with the export of goods, see section 13 of that Act.
 (2) An establishment must have toilet facilities.
Note: If animals are to be slaughtered at the establishment, or there is a permanent position for one or more Commonwealth authorised officers at the establishment, there must be a toilet room for the exclusive use of the authorised officers (see subsections 4‑11(1) and (2)).

4‑5  Areas where post‑mortem inspections are carried out
  An establishment must have an area for post‑mortem inspections of carcases or carcase parts to be carried out that is constructed and set up to ensure that it is not encroached upon by equipment or persons (other than authorised officers carrying out the inspections).

4‑6  Meat examination facility
 (1) An establishment must have a meat examination facility that:
 (a) is within a refrigerated area; and
 (b) is maintained at a temperature no warmer than 10 °C during export operations; and
 (c) is set up to ensure that authorised officers performing functions in the facility can do so unimpeded; and
 (d) is able to be secured.
 (2) Authorised officers who need to perform functions in the meat examination facility must be given sufficient access to the facility to enable them to perform those functions unimpeded, but the facility need not be for the exclusive use of authorised officers.

4‑7  Slaughter establishments must have laboratory facility
 (1) An establishment where animals are slaughtered must have a laboratory facility that:
 (a) is in a separate room; and
 (b) is suitably equipped; and
 (c) has ready access to a telephone; and
 (d) is set up to ensure that authorised officers performing functions in the facility can do so unimpeded;