Document ID: chunk:federal_register_of_legislation:F2023C00753:reg:11:p2
Version: federal_register_of_legislation:F2023C00753
Segment Type: reg
Provision Reference: reg 11 (pt 2/4)
Character Range: 4311–7133

is susceptible to the growth of pathogens or the production of toxins.

4 Requirements on producers of ready-to-eat meat

A producer of ready-to-eat meat must implement a food safety management system that identifies, evaluates and controls hazards, and meets the requirements in Table 1 or Table 2 to this clause.

Table 1 to clause 4

Document all stages of production
Identify all food safety hazards and controls through the use of a HACCP plan
Document compliance with Standard 3.2.2 of this Code
Document the management system set out in clauses 3.3 to 3.10 of the Australian Standard AS-4696-2007

Table 2 to clause 4

Comply with a food safety management system recognised by the relevant authority

Editorial note:

'Hazard' is defined in Standard 3.1.1 as a biological, chemical or physical agent in, or condition of, food that has the potential to cause an adverse health effect in humans.

'Relevant authority' is defined in Standard 1.1.1.

Examples of a food safety management system that a relevant authority may recognise are the Commonwealth Export Control (Meat and Meat Products) Rules 2021 or the Australian Standard AS-4696-2007.

5 Additional requirements for uncooked comminuted fermented meat

(1) In this clause –

audit means a review or examination of any, or all requirements of a food safety program which has been conducted by a person approved as being competent in food safety matters relating to UCFM.

batter mix means all the ingredients in the UCFM recipe that have been combined prior to filling a casing.

starter culture means a preparation of microorganisms prepared for the purpose of fermenting meat which –

(a) successfully competes for the nutrients in the meat medium; and
(b) produces microbial inhibitors; and
(c) is microbiologically safe; and
(d) produces a controlled reduction of the pH of the meat mix.

UCFM means a comminuted fermented meat which has not had its core temperature maintained at 65C for at least 10 minutes or an equivalent combination of time and higher temperature during production.  To avoid doubt, a UCFM includes comminuted fermented meat which has been heat treated.

validation means obtaining evidence to confirm that the food safety management system is complete and effective and will deliver the expected food safety outcomes.

verification means the use of methods, procedures and tests in addition to monitoring to determine compliance with the food safety management system.

(2) Unless expressly provided elsewhere in this Code, a UCFM must not be sold unless it is produced in accordance with this clause.

(3) For the purposes of subclause 5(2), a UCFM may be sold where it is produced using an alternative technology or method specified elsewhere in this Code, provided that the equivalent food safety outcome in this clause