{"id":"F2012L00293","name":"Australia New Zealand Food Standards Code - Standard 4.2.3 - Production and Processing Standard for Meat (Australia Only)","slug":"australia-new-zealand-food-standards-code-standard-4-2-3-production-and-processing-standard-for-meat","collection":"legislative_instrument","jurisdiction":"commonwealth","status":"in_force","isInForce":true,"actNumber":null,"makingDate":null,"administeringDepartment":null,"currentVersion":{"id":142799,"registerId":"commonwealth-F2012L00293-current","compilationNumber":null,"startDate":"2026-04-03","status":"InForce","reasons":null,"registeredAt":null},"sections":[{"sectionNumber":"(Australia only)","sectionType":"division","heading":"(Australia only)","content":"### (Australia only)\n\nPurpose and commentary\n\nReserved\n\nTable of Provisions\n\n> Note: Division 1 – Preliminary\n\n> Note: 1 Interpretation\n\n> Note: Division 2 – Primary production of meat\n\n> Note: 2 Definitions\n\n> Note: 2A Animals covered by this Division\n\n> Note: 2B Application of Division to retail sale activities\n\n> Note: 2C Inputs\n\n> Note: 2D Waste disposal\n\n> Note: 2E Traceability\n\nDivision 3 – Production of ready-to-eat meat\n\n3 Interpretation\n\n4 Requirements on producers of ready-to-eat meat\n\n5 Additional requirements for uncooked comminuted fermented meat\n\nSchedule Method for measuring pH\n\nClauses","sortOrder":0},{"sectionNumber":"Division 1","sectionType":"division","heading":"Preliminary","content":"### Division 1 – Preliminary\n\n1 Interpretation\n\n(1) In this Standard –\n\n> meat product means a food containing no less than 300 g/kg of meat.\n\n(2) Unless the contrary intention appears, the definitions in Chapter 3 of this Code apply for the purposes of this Standard.","sortOrder":1},{"sectionNumber":"Division 2","sectionType":"division","heading":"Primary production of meat","content":"### Division 2 – Primary production of meat\n\n2 Definitions\n\nIn this Division –\n\n> meat means any part of a slaughtered animal for human consumption.\n\n> meat producer means a business, enterprise or activity that involves the growing, supply or transportation of animals for human consumption.\n\n  \n\n2A Animals covered by this Division\n\n(1) In this Division, a reference to an animal means an animal of a species listed in Column 2 of the Table.\n\n(2) However, a reference to an animal does not include an animal of a species listed in Column 2 of the Table if that animal was slaughtered in the wild.\n\nTable to clause 2A\n\n| Column 1 | Column 2     |\n| -------- | ------------ |\n| Item     | Species      |\n| 1        | Bovine       |\n| 2        | Caprine      |\n| 3        | Ovine        |\n| 4        | Porcine      |\n| 5        | Bubaline     |\n| 6        | Camelidae    |\n| 7        | Cervidae     |\n| 8        | Crocodylidae |\n| 9        | Lagomorph    |\n| 10       | Ratite       |\n| 11       | Soliped      |\n\n2B Application of Division to retail sale activities\n\nThis Division does not apply to the retail sale activities of a meat producer.\n\n2C Inputs\n\nA meat producer must take all reasonable measures to ensure that inputs do not adversely affect the safety or suitability of meat or meat products.\n\n2D Waste disposal\n\nA 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.\n\n2E Traceability\n\nA meat producer must have a system to identify the persons –\n\n    (a) from whom animals were received; and\n    (b) to whom animals were supplied.\n\n> Note: Editorial Note:\n\n> 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:\n\n> Note: AS 4464:2007 -- Hygienic Production of Wild Game Meat for Human Consumption\n\n> Note: AS 4466:1998 -- Hygienic Production of Rabbit Meat for Human Consumption\n\n> Note: AS 4467:1998 -- Hygienic Production of Crocodile Meat for Human Consumption\n\n> Note: AS 4696: 2007 -- Hygienic Production and Transportation of Meat and Meat Products for Human Consumption\n\n> Note: AS 5008: 2007 -- Hygienic rendering of animal products\n\n> Note: AS 5010: 2001 -- Hygienic Production of Ratite Meat for Human Consumption\n\n> Note: AS 5011: 2011 -- Hygienic productions of natural casings for human consumption.","sortOrder":2},{"sectionNumber":"Division 3","sectionType":"division","heading":"Production of ready-to-eat meat","content":"### Division 3 – Production of ready-to-eat meat\n\n3 Interpretation\n\nIn this Division –\n\n> control means a measure that prevents, eliminates or reduces to an acceptable level, a food safety hazard.\n\n> HACCP plan means the –\n\n      (a) Codex HACCP plan, Annex to CAC/RCPI 1969, Revision 4 (2003); or\n      (b) HACCP plan outlined in Australian Standard AS-4696-2007.\n\n> handling means slicing, shaving or dicing, where it is followed by the packaging of the product in a modified atmosphere package.\n\n> producer of ready-to-eat meat means a food business that engages in the –\n\n      (a) making, manufacturing, producing, extracting, processing, preparing, treating, preserving, packing, cooking, thawing or handling of ready-to-eat meat; or\n      (b) handling of ready-to-eat meat for retail sale.\n\n> ready-to-eat meat means meat products intended to be consumed without further heating or cooking, and includes –\n\n      (a) cooked or uncooked fermented meat; and\n      (b) pâté; and\n      (c) dried meat; and\n      (d) slow cured meat; and\n      (e) luncheon meat; and\n      (f) cooked muscle meat including ham and roast beef; and\n      (g) other ready-to-eat meat that is susceptible to the growth of pathogens or the production of toxins.\n\n4 Requirements on producers of ready-to-eat meat\n\nA 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.\n\nTable 1 to clause 4\n\n| Document all stages of production                                                                     |\n| ----------------------------------------------------------------------------------------------------- |\n| Identify all food safety hazards and controls through the use of a HACCP plan                         |\n| Document compliance with Standard 3.2.2 of this Code                                                  |\n| Document the management system set out in clauses 3.3 to 3.10 of the Australian Standard AS-4696-2007 |\n\nTable 2 to clause 4\n\n| Comply with a food safety management system recognised by the relevant authority |\n| -------------------------------------------------------------------------------- |\n\n> Note: Editorial note:\n\n> 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.\n\n> Note: ‘Relevant authority’ is defined in Standard 1.1.1.\n\n> Note: 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.\n\n5 Additional requirements for uncooked comminuted fermented meat\n\n(1) In this clause –\n\n> 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.\n\n> batter mix means all the ingredients in the UCFM recipe that have been combined prior to filling a casing.\n\n> starter culture means a preparation of microorganisms prepared for the purpose of fermenting meat which –\n\n      (a) successfully competes for the nutrients in the meat medium; and\n      (b) produces microbial inhibitors; and\n      (c) is microbiologically safe; and\n      (d) produces a controlled reduction of the pH of the meat mix.\n\n> 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.\n\n> validation means obtaining evidence to confirm that the food safety management system is complete and effective and will deliver the expected food safety outcomes.\n\n> verification means the use of methods, procedures and tests in addition to monitoring to determine compliance with the food safety management system.\n\n(2) Unless expressly provided elsewhere in this Code, a UCFM must not be sold unless it is produced in accordance with this clause.\n\n(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 is achieved.\n\n(4) A UCFM must be produced in accordance with a food safety management system under clause 4 which –\n\n    (a) has been verified and audited to ensure the number of Escherichia coli organisms in the final UCFM comply with the microbiological limits in Standard 1.6.1 in this Code; and\n    (b) demonstrates that the production process handles the variations of Escherichia coli contamination in the ingoing raw meat ingredients.\n\n(5) As part of the validation or verification requirements of the food safety management system, the number of Escherichia coli organisms must be recorded for the –\n\n    (a) raw meat ingredients used to make a UCFM; and\n    (b) product after fermentation and any subsequent process.\n\n(6) During UCFM production the following matters must be monitored and recorded at suitable frequencies –\n\n    (a) the pH of a fermenting UCFM; and\n    (b) the temperature and time of fermentation of UCFM; and\n    (c) the temperature and time of maturation/drying of UCFM; and\n    (d) the temperature and time of smoking of UCFM; and\n    (e) the weight loss or water activity.\n\n(7) The measurements recorded under subclauses (5) and (6) must be kept for 12 months after the use-by date or best-before date of a UCFM.\n\n(8) The fermentation of a UCFM must be initiated through the use of a starter culture.\n\n(9) A previously fermented or fermenting meat must not be used as –\n\n    (a) a starter culture; or\n    (b) an ingredient in a UCFM.\n\n(10) Meat and batter mix used in the preparation of a UCFM must, if stored by the manufacturer, be stored at 5C or below prior to fermentation.\n\n(11) The pH of a fermenting UCFM must be measured in accordance with Method 1 in the Schedule.\n\n> Note: Editorial note:\n\n> Note: UCFM food businesses should note the skills and knowledge requirements in clause 3 of Standard 3.2.2.\n\n> Note: Editorial note for New Zealand:\n\n> Note: For New Zealand the processing of UCFM is regulated under the Animal Products Act 1999 and the Food Act 1981.","sortOrder":3},{"sectionNumber":"SCHEDULE","sectionType":"schedule","heading":"SCHEDULE","content":"## SCHEDULE\n\nMethod for measuring pH\n\n1 Meat Determination of pH.\n\nMince a representative portion of the sample of the UCFM and place that portion in a stoppered bottle with twice its weight of water. Shake at five-minute intervals for 30 minutes and determine the pH value of the liquid electrometrically at 20°C.\n\nAlternatively, the pH can be determined through the use of calibrated, direct-contact pH probes or meters.\n\n  \nAmendment History\n\nThe Amendment History provides information about each amendment to the Standard. The information includes commencement or cessation information for relevant amendments.\n\nThese amendments are made under section 92 of the Food Standards Australia New Zealand Act 1991 unless otherwise indicated. Amendments do not have a specific date for cessation unless indicated as such.\n\nAbout this compilation\n\nThis is compilation No. 9 of Standard 4.2.3 as in force on 19 July 2023 (up to Amendment No. 220). It includes any commenced amendment affecting the compilation to that date.\n\nPrepared by Food Standards Australia New Zealand on 19 July 2023.\n\nUncommenced amendments or provisions ceasing to have effect\n\nTo assist stakeholders, the effect of any uncommenced amendments or provisions which will cease to have effect, may be reflected in the Standard as shaded boxed text with the relevant commencement or cessation date. These amendments will be reflected in a compilation registered on the Federal Register of Legislative Instruments including or omitting those amendments and provided in the Amendment History once the date is passed.\n\nThe following abbreviations may be used in the table below:\n\nad = added or inserted am = amended\n\nexp = expired or ceased to have effect rep = repealed\n\nrs = repealed and substituted\n\nStandard 4.2.3 was published in the Food Standards Gazette No. FSC25 on 24 November 2005 (F2005L03673) and registered as a Principal Instrument on 14 February 2012 (F2012L00293). It has been amended as follows:\n\n| Clause affected     | A’ment No. | FRLI registrationGazette                  | Commencement(Cessation) | How affected | Description of amendment                                                       |\n| ------------------- | ---------- | ----------------------------------------- | ----------------------- | ------------ | ------------------------------------------------------------------------------ |\n| Table of Provs      | 103        | F2009L0314513 Aug 2009FSC5313 Aug 2009    | 13 Aug 2009             | am           | Insert reference to the Schedule.                                              |\n| Table of Provs      | 149        | F2014L0103629 July 2014FSC9131 July 2014  | 31 July 2015            | am           | Insert references to new clauses 1–2E.                                         |\n| Divisions 1 and 2   | 149        | F2014L0103629 July 2014FSC9131 July 2014  | 31 July 2015            | rs           | Divisions.                                                                     |\n| 1                   | 149        | F2014L0103629 July 2014FSC9131 July 2014  | 31 July 2015            | rs           | Clause.                                                                        |\n| 2                   | 149        | F2014L0103629 July 2014FSC9131 July 2014  | 31 July 2015            | rs           | Clause.                                                                        |\n| 2A–2E               | 149        | F2014L0103629 July 2014FSC9131 July 2014  | 31 July 2015            | ad           | New clauses.                                                                   |\n| 3A                  | 88         | F2006L032705 Oct 2006FSC305 Oct 2006      | 5 Oct 2006              | ad           | Clause to clarify the commencement date and the application of Standard 1.1.1. |\n| 5                   | 101        | F2008L0305814 Aug 2008FSC4314 Aug 2008    | 14 Aug 2008             | rs           | Editorial note for New Zealand following the clause.                           |\n| 5                   | 124        | F2011L014508 July 2011FSC6611 July 2011   | 11 July 2011            | am           | Spelling of ‘micro-organism’ to ‘microorganism’, wherever occurring.           |\n| Schedule            | 103        | F2009L0314513 Aug 2009FSC5313 Aug 2009    | 13 Aug 2009             | rs           | Schedule heading.                                                              |\n| 3                   | 182        | F2018L0159423 Nov 2018FSC12329 Nov 2018   | 29 Nov 2018             | am           | Edit reference number                                                          |\n| 4                   | 182        | F2018L0159423 Nov 2018FSC12329 Nov 2018   | 29 Nov 2018             | am           | Edit reference number (Table 1) and (Editorial Note)                           |\n| Table of Provisions | 200        | F2021L006842 June 2021FSC1413 June 2021   | 3 June 2021             | am           | Typographical error                                                            |\n| 4 – Table 2         | 220        | F2023L0100411 July 2023FSC16019 July 2023 | 19 July 2023            | rs           | Omit and substitute reference in editorial note                                |","sortOrder":4}],"analysis":{"flash_summary_failed":{"failed":true,"reason":"A positive credit balance is required for all requests, including BYOK, so fallback providers remain available. Add credits at https://vercel.com/d?to=%2F%5Bteam%5D%2F%7E%2Fai%3Fmodal%3Dtop-up to continue.","source":"analysis-cron"},"kimi_summary":{"content_quality":"ok","complexity_score":5,"scope_assessment":{"changed":true,"description":"The Standard has grown significantly from its original 2005 publication. Originally focused primarily on ready-to-eat meat processing (Division 3), it was substantially expanded in 2015 (Amendment 149) to add Division 2 covering primary production (farm-level activities). This extended the Standard's reach upstream from processing facilities back to farms and transport operations, effectively creating a 'paddock-to-plate' regulatory chain for meat safety."},"complexity_factors":["Multiple nested definitions (e.g., 'producer of ready-to-eat meat' defined by reference to 'handling' which itself has a conditional definition)","Extensive cross-referencing to other Standards (1.1.1, 1.6.1, 3.1.1, 3.2.2) and external Australian Standards (AS-4696-2007, etc.)","Conditional application clauses (exclusion of wild-caught animals, exclusion of retail activities)","Technical scientific requirements in Division 3 (pH measurement methods, specific temperature/time combinations, microbiological limits)","Dual pathways for compliance (Table 1 vs Table 2 in clause 4) with one pathway referring to 'relevant authority' discretion","Specific exclusion of New Zealand from application (Australia only) repeated multiple times","HACCP plan definition references external Codex and Australian Standards documents"],"plain_english_summary":"This Standard sets Australia’s food-safety rules for meat production, applying to primary producers, transporters and businesses that make ready-to-eat meat products. It requires contamination controls, traceability records on animals, and documented food‑safety systems for products eaten without further cooking. Uncooked fermented meats (e.g., salami) face stricter controls—approved starter cultures, pH/temperature/time monitoring, E. coli testing, and extended record-keeping—because these products aren’t cooked before consumption and pose higher microbiological risk."},"flash_summary":{"complexity_score":6,"scope_assessment":{"changed":true,"description":"The Standard's scope was expanded by later amendments that added Division 2 (primary production) and new clauses 1–2E, explicitly listing covered species, excluding wild‑slaughtered animals, and introducing inputs, waste disposal and traceability obligations. Amendment No.149 (commenced 31 July 2015) inserted these clauses; the current compilation therefore regulates primary production activities in addition to ready‑to‑eat processing requirements previously set out."},"complexity_factors":["Multiple regulated stages and actor types: primary meat production (Division 2) vs ready‑to‑eat production (Division 3) create differing obligations and compliance pathways (clauses 2, 2B, 3, 4).","External standard dependence: HACCP plan options reference Codex HACCP or Australian Standard AS‑4696‑2007, and other Standards are referenced in Editorial Notes, requiring familiarity with outside instruments (clause 3; Table 1; Editorial Notes).","Technical microbiological and process controls for UCFM: mandatory verification/audit, E. coli testing, pH, temperature/time, water activity/weight‑loss monitoring and starter culture rules add scientific sampling and lab requirements (clause 5(4)–(11)).","Recordkeeping and retention obligations: test and monitoring data must be recorded and kept for 12 months after the use‑by/best‑before date, imposing document management burdens (clause 5(7)).","Discretion and recognition by authorities: compliance can be via a system ‘recognised by the relevant authority’, introducing administrative discretion and variability between jurisdictions (clause 4, Table 2; Editorial Notes).","Interplay with State/Territory laws: Editorial Notes point to separate state laws governing slaughter/processing and other Australian Standards, creating cross‑jurisdictional compliance complexity (Editorial Notes in Division 2).","Exemptions and scope limits: retail sale activities are excluded from Division 2 and wild‑slaughtered animals are excluded, requiring careful scope analysis by businesses (clauses 2B; 2A(2)).","Prescriptive measurement method: the Schedule prescribes a specific pH measurement method plus allowance for calibrated probes, requiring procedural adherence or validation (Schedule Method for measuring pH)."],"plain_english_summary":"Sets mandatory hygienic and food‑safety rules for meat production in Australia. It covers primary production for listed species (inputs, waste, traceability) and requires producers of ready‑to‑eat meat to run a documented food‑safety management system (HACCP or authority‑recognised system). It imposes extra validation, monitoring, microbiological testing, starter‑culture and record‑keeping rules for uncooked comminuted fermented meat (UCFM). Affects meat producers, processors and businesses selling ready‑to‑eat products; it matters because it defines who must monitor, test, record and retain evidence to demonstrate safety."}},"importantCases":[],"_links":{"self":"/api/acts/australia-new-zealand-food-standards-code-standard-4-2-3-production-and-processing-standard-for-meat","history":"/api/acts/australia-new-zealand-food-standards-code-standard-4-2-3-production-and-processing-standard-for-meat/history","analysis":"/api/acts/australia-new-zealand-food-standards-code-standard-4-2-3-production-and-processing-standard-for-meat/analysis","conflicts":"/api/acts/australia-new-zealand-food-standards-code-standard-4-2-3-production-and-processing-standard-for-meat/conflicts","importantCases":"/api/acts/australia-new-zealand-food-standards-code-standard-4-2-3-production-and-processing-standard-for-meat/important-cases","documents":"/api/acts/australia-new-zealand-food-standards-code-standard-4-2-3-production-and-processing-standard-for-meat/documents"}}