Document ID: chunk:federal_register_of_legislation:F2023C00753:reg:11:p1
Version: federal_register_of_legislation:F2023C00753
Segment Type: reg
Provision Reference: reg 11 (pt 1/4)
Character Range: 1697–4575

11        Soliped

2B Application of Division to retail sale activities

This Division does not apply to the retail sale activities of a meat producer.

2C Inputs

A meat producer must take all reasonable measures to ensure that inputs do not adversely affect the safety or suitability of meat or meat products.

2D Waste disposal

A meat producer must store, handle and dispose of waste in a manner that will not adversely affect the safety or suitability of meat or meat products.

2E Traceability

A meat producer must have a system to identify the persons –

(a) from whom animals were received; and
(b) to whom animals were supplied.

Editorial Note:

State and Territory laws govern the slaughter and processing of animals for human consumption, including of animals in the wild, and the preparation, packing, transportation or storage of meat or meat products. These laws require persons involved in such activities to comply with the following Australian Standards:

AS 4464:2007 -- Hygienic Production of Wild Game Meat for Human Consumption
AS 4466:1998 -- Hygienic Production of Rabbit Meat for Human Consumption
AS 4467:1998 -- Hygienic Production of Crocodile Meat for Human Consumption
AS 4696: 2007 -- Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
AS 5008: 2007 -- Hygienic rendering of animal products
AS 5010: 2001 -- Hygienic Production of Ratite Meat for Human Consumption
AS 5011: 2011 -- Hygienic productions of natural casings for human consumption.

Division 3 – Production of ready-to-eat meat

3 Interpretation

In this Division –

control means a measure that prevents, eliminates or reduces to an acceptable level, a food safety hazard.

HACCP plan means the –

(a) Codex HACCP plan, Annex to CAC/RCPI 1969, Revision 4 (2003); or
(b) HACCP plan outlined in Australian Standard AS-4696-2007.

handling means slicing, shaving or dicing, where it is followed by the packaging of the product in a modified atmosphere package.

producer of ready-to-eat meat means a food business that engages in the –

(a) making, manufacturing, producing, extracting, processing, preparing, treating, preserving, packing, cooking, thawing or handling of ready-to-eat meat; or
(b) handling of ready-to-eat meat for retail sale.

ready-to-eat meat means meat products intended to be consumed without further heating or cooking, and includes –

(a) cooked or uncooked fermented meat; and
(b) pâté; and
(c) dried meat; and
(d) slow cured meat; and
(e) luncheon meat; and
(f) cooked muscle meat including ham and roast beef;  and
(g) other ready-to-eat meat that 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