A bulletin for the Australian Food Industry May 1996
Contents: Salmonella from unexpected sources | BSE: an update | HACCP and national food hygiene legislation | Victorian food hygiene project | Campylobacter food infection | Australian meat standards | Food irradiation | Tainting: always a potential problem
Australian meat standards
The Agricultural and Resources Ministerial Council of Australia and New Zealand (ARMCANZ) requires that four new approved Australian standards and HACCP based food safety systems be implemented in all export and domestic 'red' meat processing establishments throughout Australia by 31 December 1996.
The Australian standards are mandatory for all meat processors and exporters must also meet the specific requirements of importing countries.
The four Australian standards are
- Hygienic production of meat for human consumption
- Construction of premises for processing animals for human consumption
- Construction of premises processing meat for human consumption
- Transportation of meat for human consumption
For the purposes of these standards, 'processing plants' refers to all slaughtering establishments and all secondary processors including smallgoods manufacturers, wholesalers, boning rooms and other establishments which form part of the wholesale meat industry, but does not refer to retail establishments.
ARMCANZ is now working with relevant industries to develop Australian standards for poultry processing.
Food Science Australia
PO Box 52, North Ryde 1670. Tel +61 2 9490 8397 Fax +61 2 9490 8499
Email enquiries@csiro.au