Primary Produce (Food Safety Schemes) (Meat) Regulations 2017 (SA)

South Australia Primary Produce (Food Safety Schemes) (Meat) Regulations 2017 under the Primary Produce (Food Safety Schemes) Act 2004

Contents Part 1—Preliminary 1 Short title 3 Interpretation 4 Definition of meat (section 6 of Act) Part 2—Meat industry food safety scheme Division 1—Preliminary 5 Meat industry food safety scheme 6 Minister is accreditation body Division 2—Accreditation 7 Obligation to be accredited 8 Separate accreditation required for each premises 9 Grant of accreditation 10 Approved food safety arrangement 11 Compliance with codes 12 Approval required to carry on new activity 13 Notification of change in circumstances Division 3—Marking of meat and containers 14 Marking of meat before removal from premises 15 Marking of containers before removal from premises 16 Leasing and care of brands used to mark meat safe and suitable 17 Offence to manufacture or possess unauthorised brand Division 4—Sale of meat 18 Meat for human consumption not to be sold unless lawfully produced and safe and suitable 19 Meat for consumption by pets not to be sold unless lawfully produced and suitable Part 3—Evidence 20 Evidence Part 4—Fees and charges 21 Fees, charges and returns 22 Matters to be determined in calculating annual fees 23 Fee payable before grant of accreditation Schedule 1—Codes (regulation 11) Schedule 3—Transitional provisions Part 2—Transitional provisions 2 Interpretation 3 Approved food safety arrangements to continue 4 Compliance with codes—exemptions to continue 5 Approvals to carry on new activity to continue 6 Brands to continue 7 Offence to manufacture or possess unauthorised brand—approvals to continue Legislative history

Part 1—Preliminary 1—Short title These regulations may be cited as the Primary Produce (Food Safety Schemes) (Meat) Regulations 2017. 3—Interpretation (1) In these regulations, unless the contrary intention appears— accredited meat producer means— (a) an accredited processor or handler; or (b) an accredited poultry grower; accredited poultry grower means a person accredited under these regulations to carry on the business of growing poultry for human consumption; accredited processor or handler means a person accredited under these regulations to carry on the business of processing or handling meat; Act means the Primary Produce (Food Safety Schemes) Act 2004; administration fee—the monetary value of the administration fee is set out in Schedule 2, item 2; cooked—see regulation 4(2); fee unit—the monetary value of a fee unit is set out in Schedule 2, item 1; Food Standards Code has the same meaning as in the Food Act 2001; handle, in relation to meat, means pack, store or transport meat; lawfully produced for consumption by pets—see subregulation (3); lawfully produced for human consumption—see subregulation (2); meat industry food safety scheme means the food safety scheme for the meat industry established under these regulations; mechanised process, in relation to slaughtering, means a process involving the automated transfer of carcasses along all or part of a production line; poultry means chicken, turkey, guinea fowl, duck, geese, pheasants, quail, squab (pigeons), muttonbirds or other avian species but does not include ratites; prime mover has the same meaning as in the Road Traffic Act 1961; process, in relation to meat, means carry on an activity involved in meat processing; produce, in relation to meat, means— (a) process or handle meat; or (b) in the case of meat derived from poultry—grow poultry; ready‑to‑eat meat means ready‑to‑eat meat within the meaning of Division 3 of Standard 4.2.3 of the Food Standards Code; red meat animals means cattle, sheep, pigs, goats or deer; relevant period, in relation to an annual fee—see regulation 22(1)(a); retail meat processor and handler means a person who operates a business involving the processing and handling of meat for human consumption for retail sale where— (a) 50% or more (by mass) of the meat sold in the course of that business during the relevant period is sold by retail; and (b) not more than 4 tonnes of meat sold in the course of that business during the relevant period is sold by wholesale; semi‑trailer has the same meaning as in the Road Traffic Act 1961; smallgoods means meat of a kind referred to in regulation 4(1)(a) and (b). wild game means an animal living in a wild state and not under any artificial confinement. (2) For the purposes of these regulations, meat will only be taken to have been lawfully produced for human consumption if— (a) in the case of meat that has been processed outside of Australia—it has been lawfully imported into Australia; and (b) in any case, to the extent to which it has been produced in Australia, the production has been carried on— (i) in accordance with the requirements of the Act and these regulations; or (ii) in accordance with the law in force in another State or Territory of the Commonwealth, relating to the processing and handling of meat for human consumption. (3) For the purposes of these regulations, meat will only be taken to have been lawfully produced for consumption by pets if— (a) in the case of meat that has been processed outside of Australia—it has been lawfully imported into Australia; and (b) in any case, to the extent to which it has been processed or handled in Australia, the processing or handling has been carried on— (i) in accordance with the requirements of the Act and these regulations; or (ii) in accordance with the law in force in another State or Territory of the Commonwealth, relating to the processing and handling of meat for consumption by pets. 4—Definition of meat (section 6 of Act) (1) For the purposes of the definition of meat in section 6 of the Act— (a) the following products within the meaning of Standards 1.6.2 and 2.2.1 of the Food Standards Code are included within the ambit of the definition: (i) cured meat (see Division 1 of Standard 2.2.1); (ii) dried meat (see clause 5 of Standard 1.6.2); (iii) manufactured meat (see Division 1 of Standard 2.2.1), including ready‑to‑eat meat; (iv) processed meat (see Division 1 of Standard 2.2.1); (v) sausage meat (see Division 2 of Standard 2.2.1); (vi) sausage (see Division 1 of Standard 2.2.1); (b) the following products are included within the ambit of the definition: (i) minced meat; (ii) salted meat; (iii) tripe; (iv) cooked meat products that are on premises at which meat processing other than the production of the cooked meat products is carried on; (c) the following products are excluded from the ambit of the definition: (i) a meat pie within the meaning of Division 1 of Standard 2.2.1 of the Food Standards Code (clause 1); (ii) a sausage roll or meat pastie or any other pastry product containing meat; (iii) canned meat products; (iv) pasta, or pasta sauce, containing meat; (v) cooked meat products (other than those referred to in paragraph (a) or (b)). (2) In this regulation— cooked, in relation to meat, means meat the core temperature of which has been maintained— (a) at 65° Celsius for a period of at least 10 minutes; or (b) at a higher temperature for a period of time that produces an equivalent microbiological effect in relation to the meat.