Meat

Overview

Australia has approximately 26.5 million head of cattle and 121.6 million head of sheep. Exports of meat and livestock earn around $3.5 billion and, with income generated from sales of meat within Australia and jobs created values the industry at worth well over $6 billion (Source: Meat and Livestock Australia).

The NSW Food Authority's work in this well established industry comprises regular audits and inspections of licensed businesses to ensure ongoing compliance with food standards.

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Regulations

General

The NSW meat industry is regulated by the Food Act 2003 (NSW) and Food Regulation 2004.

Meat businesses listed below must hold a NSW Food Authority licence to operate. All other food businesses are required to notify their business to the Authority.

The Food Act brings into force the Food Standards Code and meat businesses must comply with relevant parts.

The Regulation imposes food safety programs on all red meat, poultry, game and rabbit meats handled at:

retail meat premises
meat vans
game meat harvesters' vehicles & field chillers
meat processing plants
knackeries & rendering plants
domestic & export abattoirs

Additional requirements and guides for specific types of meat businesses are set out below.

Guides, Food Safety Programs & standards for specific meat businesses

Businesses in the NSW meat industry must also comply with the relevant parts of the following guides and standards:

NSW Retail Meat Food Safety Program (pdf 1.38MB)
NSW Standard for Construction and Hygienic Operation of Retail Meat Premises (pdf 94 KB)
Listeria Management Program (pdf 239KB)
Poultry Processing (Abattoir) Australian Standard for the Construction of Premises and Hygienic Production of Poultry Meat for Human Consumption (AS 4465 : 2005)
Rabbit Processing (Abattoir) Australian Standard for Production of Rabbit Meat for Human Consumption (AS 4466 : 1998)
Ratite (Emu/Ostrich) Processing Australian Standard for the Hygienic Production of Ratite (Emu / Ostrich) Meat for Human Consumption (AS 5010 : 2001)
Red Meat Processing (Abattoir) and Transportation Australian Standard for the Hygienic Production and Transportation of Meat and Meat Products for Human Consumption (AS 4696 : 2007)
Rendering Plant Australian Standard for Hygienic Rendering of Animal Products (AS 5008 : 2007)
Production of Natural Casings Australian Standard for the Hygienic Production of Natural Casings for Human Consumption (AS 5011 : 2001)
Production of Pet Meat Australian Standard for the Hygienic Production of Pet Meat (PISC Technical Report 88 - Amended 2009)
Production of Wild Game Meat Australian Standard for the Hygienic Production of Wild Game Meat for Human Consumption (AS 4464:2007, replaces AS4464:1997)

Compliance circulars

The Authority issues general circulars form time to time to inform businesses about developments in industry regulation and to remind businesses about particular food safety standards and requirements.

01/2009 - New requirements for a a food safety program and commencement of auditing for field depots (pdf, 121KB)
06/2008 - Listeria Management Program Booklet (pdf, 54KB)
05/2008 - Revised documents for use in retail meat premises (pdf, 64KB)
04/2008 - Regulatory guidelines for the control of Listeria (pdf, 60KB)
- MSC 03/2008 Regulatory guidelines for the control of Listeria (Meat Standards Committee of the Primary Industries Ministerial Council of Australia) (pdf, 87KB)
07/2003-2007 update - Microbiological testing for process monitoring in the read meat and poultry industries (pdf, 47KB)
06/2003-2007 update - Microbiological and chemical testing of cooked ready-to-eat meat and poultry products (pdf, 65KB
02/2006 - Compliance with National Livestock Identification Scheme (pdf, 94KB)

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Licence forms

Food transport vehicle (meat) (pdf, 113KB)
Butcher shop or premises to process/store meat (pdf, 101KB)

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Meat industry levy, safety and industry consultation

The meat industry levy contributes to food safety in the industry. It is paid by producers via Rural Lands Protection Boards. A formal industry consultative arrangement exists to ensure accountability in how the levy is spent.