{"id":"primary-produce-food-safety-schemes-meat-regulations-2017","name":"Primary Produce (Food Safety Schemes) (Meat) Regulations 2017","slug":"primary-produce-food-safety-schemes-meat-regulations-2017","collection":"regulation","jurisdiction":"sa","status":"in_force","isInForce":true,"actNumber":null,"makingDate":null,"administeringDepartment":null,"currentVersion":{"id":236768,"registerId":"sa-primary-produce-food-safety-schemes-meat-regulations-2017-current","compilationNumber":null,"startDate":"2026-04-06","status":"InForce","reasons":null,"registeredAt":null},"sections":[{"sectionNumber":"1","sectionType":"section","heading":"Primary Produce (Food Safety Schemes) (Meat) Regulations 2017","content":"South Australia\nPrimary Produce (Food Safety Schemes) (Meat) Regulations 2017\nunder the Primary Produce (Food Safety Schemes) Act 2004\n\nContents\nPart 1—Preliminary\n1\tShort title\n3\tInterpretation\n4\tDefinition of meat (section 6 of Act)\nPart 2—Meat industry food safety scheme\nDivision 1—Preliminary\n5\tMeat industry food safety scheme\n6\tMinister is accreditation body\nDivision 2—Accreditation\n7\tObligation to be accredited\n8\tSeparate accreditation required for each premises\n9\tGrant of accreditation\n10\tApproved food safety arrangement\n11\tCompliance with codes\n12\tApproval required to carry on new activity\n13\tNotification of change in circumstances\nDivision 3—Marking of meat and containers\n14\tMarking of meat before removal from premises\n15\tMarking of containers before removal from premises\n16\tLeasing and care of brands used to mark meat safe and suitable\n17\tOffence to manufacture or possess unauthorised brand\nDivision 4—Sale of meat\n18\tMeat for human consumption not to be sold unless lawfully produced and safe and suitable\n19\tMeat for consumption by pets not to be sold unless lawfully produced and suitable\nPart 3—Evidence\n20\tEvidence\nPart 4—Fees and charges\n21\tFees, charges and returns\n22\tMatters to be determined in calculating annual fees\n23\tFee payable before grant of accreditation\nSchedule 1—Codes (regulation 11)\nSchedule 3—Transitional provisions\nPart 2—Transitional provisions\n2\tInterpretation\n3\tApproved food safety arrangements to continue\n4\tCompliance with codes—exemptions to continue\n5\tApprovals to carry on new activity to continue\n6\tBrands to continue\n7\tOffence to manufacture or possess unauthorised brand—approvals to continue\nLegislative history\n\nPart 1—Preliminary\n1—Short title\nThese regulations may be cited as the Primary Produce (Food Safety Schemes) (Meat) Regulations 2017.\n3—Interpretation\n\t(1)\tIn these regulations, unless the contrary intention appears—\naccredited meat producer means—\n\t(a)\tan accredited processor or handler; or\n\t(b)\tan accredited poultry grower;\naccredited poultry grower means a person accredited under these regulations to carry on the business of growing poultry for human consumption;\naccredited processor or handler means a person accredited under these regulations to carry on the business of processing or handling meat;\nAct means the Primary Produce (Food Safety Schemes) Act 2004;\nadministration fee—the monetary value of the administration fee is set out in Schedule 2, item 2;\ncooked—see regulation 4(2);\nfee unit—the monetary value of a fee unit is set out in Schedule 2, item 1;\nFood Standards Code has the same meaning as in the Food Act 2001;\nhandle, in relation to meat, means pack, store or transport meat;\nlawfully produced for consumption by pets—see subregulation (3);\nlawfully produced for human consumption—see subregulation (2);\nmeat industry food safety scheme means the food safety scheme for the meat industry established under these regulations;\nmechanised process, in relation to slaughtering, means a process involving the automated transfer of carcasses along all or part of a production line;\npoultry means chicken, turkey, guinea fowl, duck, geese, pheasants, quail, squab (pigeons), muttonbirds or other avian species but does not include ratites;\nprime mover has the same meaning as in the Road Traffic Act 1961;\nprocess, in relation to meat, means carry on an activity involved in meat processing;\nproduce, in relation to meat, means—\n\t(a)\tprocess or handle meat; or\n\t(b)\tin the case of meat derived from poultry—grow poultry;\nready‑to‑eat meat means ready‑to‑eat meat within the meaning of Division 3 of Standard 4.2.3 of the Food Standards Code;\nred meat animals means cattle, sheep, pigs, goats or deer;\nrelevant period, in relation to an annual fee—see regulation 22(1)(a);\nretail 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—\n\t(a)\t50% or more (by mass) of the meat sold in the course of that business during the relevant period is sold by retail; and\n\t(b)\tnot more than 4 tonnes of meat sold in the course of that business during the relevant period is sold by wholesale;\nsemi‑trailer has the same meaning as in the Road Traffic Act 1961;\nsmallgoods means meat of a kind referred to in regulation 4(1)(a) and (b).\nwild game means an animal living in a wild state and not under any artificial confinement.\n\t(2)\tFor the purposes of these regulations, meat will only be taken to have been lawfully produced for human consumption if—\n\t(a)\tin the case of meat that has been processed outside of Australia—it has been lawfully imported into Australia; and\n\t(b)\tin any case, to the extent to which it has been produced in Australia, the production has been carried on—\n\t(i)\tin accordance with the requirements of the Act and these regulations; or\n\t(ii)\tin accordance with the law in force in another State or Territory of the Commonwealth,\nrelating to the processing and handling of meat for human consumption.\n\t(3)\tFor the purposes of these regulations, meat will only be taken to have been lawfully produced for consumption by pets if—\n\t(a)\tin the case of meat that has been processed outside of Australia—it has been lawfully imported into Australia; and\n\t(b)\tin any case, to the extent to which it has been processed or handled in Australia, the processing or handling has been carried on—\n\t(i)\tin accordance with the requirements of the Act and these regulations; or\n\t(ii)\tin accordance with the law in force in another State or Territory of the Commonwealth,\nrelating to the processing and handling of meat for consumption by pets.\n4—Definition of meat (section 6 of Act)\n\t(1)\tFor the purposes of the definition of meat in section 6 of the Act—\n\t(a)\tthe 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:\n\t(i)\tcured meat (see Division 1 of Standard 2.2.1);\n\t(ii)\tdried meat (see clause 5 of Standard 1.6.2);\n\t(iii)\tmanufactured meat (see Division 1 of Standard 2.2.1), including ready‑to‑eat meat;\n\t(iv)\tprocessed meat (see Division 1 of Standard 2.2.1);\n\t(v)\tsausage meat (see Division 2 of Standard 2.2.1);\n\t(vi)\tsausage (see Division 1 of Standard 2.2.1);\n\t(b)\tthe following products are included within the ambit of the definition:\n\t(i)\tminced meat;\n\t(ii)\tsalted meat;\n\t(iii)\ttripe;\n\t(iv)\tcooked meat products that are on premises at which meat processing other than the production of the cooked meat products is carried on;\n\t(c)\tthe following products are excluded from the ambit of the definition:\n\t(i)\ta meat pie within the meaning of Division 1 of Standard 2.2.1 of the Food Standards Code (clause 1);\n\t(ii)\ta sausage roll or meat pastie or any other pastry product containing meat;\n\t(iii)\tcanned meat products;\n\t(iv)\tpasta, or pasta sauce, containing meat;\n\t(v)\tcooked meat products (other than those referred to in paragraph (a) or (b)).\n\t(2)\tIn this regulation—\ncooked, in relation to meat, means meat the core temperature of which has been maintained—\n\t(a)\tat 65° Celsius for a period of at least 10 minutes; or\n\t(b)\tat a higher temperature for a period of time that produces an equivalent microbiological effect in relation to the meat.\nPart 2—Meat industry food safety scheme\nDivision 1—Preliminary\n5—Meat industry food safety scheme\nThese regulations establish a food safety scheme for the following classes of activities:\n\t(a)\tcarrying on the business of producing meat;\n\t(b)\tcarrying on the business of selling meat (by wholesale or retail).\n6—Minister is accreditation body\nThe Minister is the accreditation body for accrediting persons carrying on the business of producing meat.\nDivision 2—Accreditation\n7—Obligation to be accredited\n\t(1)\tFor the purposes of section 12 of the Act, a person must not carry on the business of producing meat without an accreditation.\n\t(2)\tSubregulation (1) does not apply in respect of the following activities:\n\t(a)\tthe growing of poultry, the killing of an animal, or the further processing or handling of an animal, at premises by or on behalf of the owner of the premises if none of the meat from the animal is—\n\t(i)\tsold or intended for sale; or\n\t(ii)\tused, or intended for use, as food for paying guests; or\n\t(iii)\ttaken away, or intended to be taken away, from the premises;\n\t(b)\tthe killing of wild game, or the further processing or handling of wild game, if none of the meat from the game is—\n\t(i)\tsold or intended for sale; or\n\t(ii)\tused, or intended for use, for business purposes;\n\t(c)\tthe further processing or handling of meat that has been lawfully produced for human consumption if—\n\t(i)\tthe further processing or handling occurs in the course of the retail sale of meat and consists of—\n\t(A)\tthe storage of meat in the package in which it was received; or\n\t(B)\tcutting or slicing and packaging of ready‑to-‑eat meat in a supermarket or delicatessen; or\n\t(ii)\tthe further processing or handling is done by a person in the course of the preparation of food for consumption by customers or guests of that person; or\n\t(iii)\tthe further processing or handling does not constitute or form part of a business and none of the meat is—\n\t(A)\tsold or intended for sale; or\n\t(B)\tused, or intended for use, for business purposes.\n8—Separate accreditation required for each premises\nIf an applicant for accreditation proposes to carry on the business of producing meat at more than 1 discrete premises, application must be made for a separate accreditation in respect of each of the premises.\n9—Grant of accreditation\nFor the purposes of section 15(1)(c) of the Act, an applicant for accreditation must satisfy the Minister that the applicant has the capacity, or has made or proposes to make appropriate arrangements, to satisfy the requirements of the Act and these regulations applicable to the activities to be accredited.\n10—Approved food safety arrangement\nAn accredited meat producer must adopt an approved food safety arrangement.\nMaximum penalty: $5 000.\nExpiation fee: $315.\n11—Compliance with codes\n\t(1)\tAn accredited meat producer must ensure that the activities authorised under the accreditation are carried on in compliance with the codes set out in Schedule 1 for those activities (subject to the modifications in subregulation (3) and Schedule 1).\nMaximum penalty: $5 000.\nExpiation fee: $315.\n\t(2)\tThe Minister may, on application, exempt an accredited meat producer from compliance with specified provisions of a code if satisfied that the person has made alternative arrangements in order to be able to comply within a specified period.\n\t(3)\tThe Australian Standards set out in Schedule 1 are modified as follows:\n\t(a)\ta reference to the Controlling Authority or to the Chief Inspector is to be taken to be a reference to the Minister;\n\t(b)\ta reference to a licence is to be taken to be a reference to an accreditation;\n\t(c)\ta reference to a licensee is to be taken to be a reference to an accredited meat producer;\n\t(d)\ta reference to a registration is to be taken to be a reference to an accreditation;\n\t(e)\ta reference to a registered person is to be taken to be a reference to an accredited meat producer;\n\t(f)\ta reference to an inspector or to a meat safety inspector is to be taken to be a reference to an authorised person or a person designated (individually or by class) by the Minister by condition of accreditation as an inspector in relation to an accredited meat producer;\n\t(g)\ta reference to the production of meat is to be taken to be a reference to the processing or handling of meat and, in the case of meat derived from poultry, the growing of poultry;\n\t(h)\ta reference to an approved arrangement is to be taken to be a reference to an approved food safety arrangement;\n\t(i)\ta reference to premises is to be taken to be a reference to premises specified under the accreditation;\n\t(j)\ta reference to the proprietor of a meat business is to be taken to be a reference to a person carrying on the business of processing or handling meat;\n\t(k)\ta reference to the proprietor of a meat transport business is to be taken to be a reference to a person carrying on the business of transporting meat;\n\t(l)\ta reference to equipment is to be taken to be a reference to equipment used under the accreditation.\n12—Approval required to carry on new activity\nAn accredited meat producer must not carry on activities under the accreditation other than activities of a class specified under the accreditation without the prior written approval of the Minister.\n13—Notification of change in circumstances\nAn accredited meat producer must, no later than 14 days after—\n\t(a)\ta change in business name under which the accredited meat producer carries on activities under the accreditation; or\n\t(b)\ta change in the accredited meat producer's business address (including a change in the registered corporate office if the accredited meat producer is a body corporate); or\n\t(c)\tthe commencement of construction, demolition or removal of a building or part of a building at premises at which activities are carried on under the accreditation,\ngive the Minister written notice of those matters.\nMaximum penalty: $250.\nExpiation fee: $80.\nDivision 3—Marking of meat and containers\n14—Marking of meat before removal from premises\n\t(1)\tAn accredited meat producer authorised under the accreditation to slaughter animals must ensure that, before meat derived from animals processed under the accreditation and intended for human consumption is removed from premises subject to the accreditation, the meat—\n\t(a)\tis safe and suitable; and\n\t(b)\thas been marked as safe and suitable.\nMaximum penalty: $5 000.\nExpiation fee: $315.\n\t(2)\tSubregulation (1)(b) does not apply in relation to—\n\t(a)\tmeat processed or handled in an establishment registered under the Export Control Act 1982 of the Commonwealth (as amended from time to time) and marked in accordance with that Act; or\n\t(b)\tmeat derived from poultry.\n\t(3)\tFor the purposes of subregulation (1)(b), meat will only be taken to have been marked as safe and suitable if it is marked—\n\t(a)\tin accordance with the accreditation; or\n\t(b)\tby means of a brand or brands1 leased by the producer from the Minister in accordance with the terms of the lease.\nNote—\n1\tThe brand will include the relevant accreditation number and may, if the brand is to be used in relation to a particular class of meat, include letters, numbers or symbols identifying the class of meat.\n15—Marking of containers before removal from premises\n\t(1)\tAn accredited meat producer must ensure that, before a container or other thing containing meat intended for human consumption is removed from the premises subject to the accreditation, it is marked with the person's accreditation number and the date of packing1.\nMaximum penalty: $5 000.\nExpiation fee: $315.\n\t(2)\tThis regulation does not apply in relation to poultry.\nNote—\n1\tThese requirements are in addition to labelling requirements under the Food Act 2001 or other legislation.\n16—Leasing and care of brands used to mark meat safe and suitable\n\t(1)\tThe Minister may charge a fee for leasing a brand and may impose conditions on the lease.\n\t(2)\tAn accredited meat producer to whom a brand is leased must take all reasonable steps to prevent the brand from being stolen, defaced or used for a purpose other than the marking of meat for human consumption processed under the accreditation.\nMaximum penalty: $5 000.\nExpiation fee: $315.\n\t(3)\tAn accredited meat producer to whom a brand is leased must return the brand to the Minister within 7 days after—\n\t(a)\tthe accreditation is cancelled, suspended or surrendered; or\n\t(b)\treceiving a written request for its return from the Minister.\nMaximum penalty: $2 500.\nExpiation fee: $210.\n17—Offence to manufacture or possess unauthorised brand\n\t(1)\tA person must not, without the approval of the Minister—\n\t(a)\tmanufacture; or\n\t(b)\thave in his or her custody or possession,\na brand that is or purports or appears to be a brand of a kind leased from the Minister under this Part.\nMaximum penalty: $5 000.\nExpiation fee: $315.\n\t(2)\tSubregulation (1)(b) does not apply in relation to a brand leased from the Minister being in the custody or possession of the lessee, or an employee or agent of the lessee, at the premises at which animals are slaughtered under the lessee's accreditation.\nDivision 4—Sale of meat\n18—Meat for human consumption not to be sold unless lawfully produced and safe and suitable\nA person must not sell meat for human consumption unless—\n\t(a)\tit has been lawfully produced for human consumption; and\n\t(b)\tit is safe and suitable.\nMaximum penalty: $5 000.\nExpiation fee: $315.\n19—Meat for consumption by pets not to be sold unless lawfully produced and suitable\nA person must not sell meat for consumption by pets unless—\n\t(a)\tit has been lawfully produced for consumption by pets; and\n\t(b)\tit is suitable.\nMaximum penalty: $5 000.\nExpiation fee: $315.\nPart 3—Evidence\n20—Evidence\n\t(1)\tIn proceedings for an offence against the Act or these regulations, an allegation—\n\t(a)\tthat specified matter was meat; or\n\t(b)\tthat specified meat was intended for human consumption; or\n\t(c)\tthat specified meat was intended for consumption by pets; or\n\t(d)\tthat the sale of specified meat was for human consumption; or\n\t(e)\tthat the sale of specified meat was for consumption by pets,\nwill be accepted as proved, in the absence of proof to the contrary.\n\t(2)\tIn proceedings for an offence against the Act or these regulations, proof that specified meat was on any premises used by a person for or in connection with the business of selling meat, or on any adjacent premises occupied by that person or any member of his or her family, will, in the absence of proof to the contrary, be accepted as proof that the meat was being offered, exposed or stored for sale by that person.\nPart 4—Fees and charges\n21—Fees, charges and returns\n\t(1)\tFor the purposes of section 17(1) of the Act, an accredited meat producer must, not later than 30 June in each year—\n\t(a)\tpay to the Minister the annual fee prescribed by fee notice; and\n\t(b)\tlodge with the Minister an annual return.\n\t(2)\tFor the purposes of section 17(2) of the Act, the penalty for default in paying an annual fee or lodging an annual return is prescribed by fee notice.\n\t(3)\tThe Minister may waive, defer or reduce payment of a fee if the Minister considers it appropriate to do so in the circumstances.\n\t(4)\tThe Minister may recover an amount payable to the Minister by way of a fee or part of a fee as a debt from the person liable to pay.\n\t(5)\tIn this regulation—\nfee means a fee prescribed by fee notice;\nfee notice has the same meaning as in the Legislation (Fees) Act 2019.\n22—Matters to be determined in calculating annual fees\n\t(1)\tFor the purposes of calculating the annual fee—\n\t(a)\tthe Minister may, from time to time, determine the period that is to be the relevant period for determining the nature and level of activity of accredited meat producers; and\n\t(b)\tthe Minister may determine the nature of an accredited meat producer's activity having regard to information about the amount (by mass) of meat processed, handled or sold in the course of the person's business during the relevant period; and\n\t(c)\tthe Minister may determine the level of activity of an accredited meat producer having regard to information about the number of positions held by persons engaged in the meat producer's business during the relevant period; and\n\t(d)\tif an accredited meat producer has not carried on business under the accreditation during the relevant period or part of the relevant period, the Minister may determine the nature and level of the meat producer's activity having regard to the Minister's reasonable assumptions as to what would have been the nature and level of the activity during the relevant period or part of the relevant period had the person carried on the business during that time.\n\t(2)\tAn accredited meat producer must, if the Minister so requires by written notice, provide the Minister with specified information to enable the Minister to determine a matter under this regulation.\nMaximum penalty: $5 000.\nExpiation fee: $315.\n23—Fee payable before grant of accreditation\n\t(1)\tA person who applies for accreditation must, before the accreditation is granted, pay to the Minister a fee of an amount calculated by multiplying the applicant's projected annual fee by the proportion that the number of whole months between the grant of the accreditation and the next 30 June bears to 12 months.\n\t(2)\tFor the purposes of subregulation (1), an applicant's projected annual fee is the amount determined by the Minister as equivalent to the annual fee that would be payable by the applicant were the applicant an accredited meat producer liable to pay an annual fee under section 17 of the Act calculated by reference to the nature and level of the activity carried on by the applicant during the relevant period or the Minister's reasonable assumptions as to what would have been the nature and level of activity during the relevant period had the applicant's business commenced then.\nSchedule 1—Codes (regulation 11)\nA code set out in column 3 in the table in this Schedule applies in relation to the type of activity specified in column 2, subject to any modifications specified in column 4.\n\nItem\nType of activity\nCode\nModifications\n1\nProcessing of meat consisting of killing an animal intended for human consumption excluding—\n\t•\tkilling poultry; or\n\t•\tkilling kangaroos or other game in the field; or\n\t•\tkilling rabbits; or\n\t•\tkilling ratite birds.\nProcessing or handling of a killed animal, or meat derived from a killed animal, for human consumption excluding—\n\t•\tprocessing poultry; or\n\t•\tprocessing kangaroos or other game; or\n\t•\tprocessing rabbits; or\n\t•\tprocessing ratite birds; or\n\t•\ttransporting field processed kangaroos or other game to initial refrigeration facilities.\nFor example—\n\t•\tboning;\n\t•\tpre-trimming;\n\t•\ttrimming;\n\t•\tproducing primal or other cuts of meat;\n\t•\tmincing;\n\t•\tdicing;\n\t•\tpacking and storing meat or offal.\nAS 4696:2007 Hygienic Production and Transportation of Meat and Meat Products for Human Consumption, as amended or substituted from time to time.\nStandard 4.2.3 of the Food Standards Code, as amended or substituted from time to time.\nStandard 4.2.3 is modified as follows:\n\t•\tafter the definition of \"ready‑to‑eat meat\" insert \"relevant authority means the Minister.\"\n\t•\tdelete from the Editorial note at the foot of clause 4 \"'Relevant authority is defined in Standard 1.1.1.\".\nThe carrying on of activities authorised under the accreditation in compliance with the\nGuidelines for the Safe Manufacture of Smallgoods published by Meat & Livestock Australia Ltd, ISBN 1 74036 0508, as amended or substituted from time to time, will be taken to be the carrying on of those activities in compliance with AS 4696:2007 and Standard 4.2.3.\n2\nProcessing or handling of meat derived from poultry or products within the meaning of meat as defined by regulation 4.\nAS 4696:2007 Hygienic Production and Transportation of Meat and Meat Products for Human Consumption, as amended or substituted from time to time.\nAS 4465:2005 Construction of Premises and Hygienic Production of Poultry Meat for Human Consumption, as amended or substituted from time to time.\nStandard 4.2.2 of the Food Standards Code, as amended or substituted from time to time.\nStandard 4.2.3 of the Food Standards Code, as amended or substituted from time to time.\nStandard 4.2.3 is modified as follows:\n\t•\tafter the definition of \"ready‑to‑eat meat\" insert \"relevant authority means the Minister.\"\n\t•\tdelete from the Editorial note at the foot of clause 4 \"'Relevant authority is defined in Standard 1.1.1.\".\nThe carrying on of activities authorised under the accreditation in compliance with the\nGuidelines for the Safe Manufacture of Smallgoods published by Meat & Livestock Australia Ltd, ISBN 1 74036 0508, as amended or substituted from time to time, will be taken to be the carrying on of those activities in compliance with AS 4696:2007 and Standard 4.2.3.\n3\nGrowing or processing poultry, or processing or handling meat derived from poultry, for human consumption.\nAS 4696:2007 Hygienic Production and Transportation of Meat and Meat Products for Human Consumption, as amended or substituted from time to time.\nAS 4465:2005 Construction of Premises and Hygienic Production of Poultry Meat for Human Consumption, as amended or substituted from time to time.\nStandard 4.2.2 of the Food Standards Code as amended or substituted from time to time.\nThe carrying on of activities authorised under the accreditation in compliance with the\nGuidelines for the Safe Manufacture of Smallgoods published by Meat & Livestock Australia Ltd, ISBN 1 74036 0508, as amended or substituted from time to time, will be taken to be the carrying on of those activities in compliance with AS 4696:2007.\n4\nProcessing or handling of kangaroos or other game, or meat derived from kangaroos or other game, for human consumption.\nTransporting field processed kangaroos or other game to initial refrigeration facilities.\nAS 4464:2007 Hygienic Production of Wild Game Meat for Human Consumption, as amended or substituted from time to time.\n\n5\nProcessing or handling of rabbits, or meat derived from rabbits for human consumption.\nAS 4466:1997 Hygienic Production of Rabbit Meat for Human Consumption, as amended or substituted from time to time.\n\n6\nProcessing or handling of ratite birds, or meat derived from ratite birds for human consumption.\nAS 5010:2001 Hygienic Production of Ratite (Emu/Ostrich) Meat for Human Consumption, as amended or substituted from time to time.\n\n7\nProcessing of natural sausage casings derived from the intestines of sheep, pigs, goats or cattle.\nAS 5011:2001 Hygienic Production of Natural Casings for Human Consumption, as amended or substituted from time to time.\n\n8\nProcessing or handling of meat for consumption by pets.\nAS 4841:2006 Australian Standard for the Hygienic Production of Pet Meat, as amended or substituted from time to time.\nA reference to an animal approved by the Controlling Authority for the production of pet meat will be taken to be a reference to any of the following animals:\n\t•\tbuffalo;\n\t•\tcamel;\n\t•\tcattle;\n\t•\tdeer;\n\t•\tdonkey;\n\t•\temu;\n\t•\tgoat;\n\t•\thare;\n\t•\thorse;\n\t•\tkangaroo;\n\t•\tostrich;\n\t•\tpig;\n\t•\tpoultry;\n\t•\trabbit;\n\t•\tsheep;\n\t•\twallaby.\nSchedule 3—Transitional provisions\nPart 2—Transitional provisions\n2—Interpretation\nIn this Part—\nrevoked regulations means the Primary Produce (Food Safety Schemes) (Meat Industry) Regulations 2006.\n3—Approved food safety arrangements to continue\nAn approved food safety arrangement adopted by an accredited meat producer under regulation 11 of the revoked regulations and in force immediately before the commencement of this clause will be taken, on and from that commencement, to continue as an approved food safety arrangement adopted by the accredited meat producer under regulation 10 of these regulations, and subject to the same terms and conditions (if any), as applied under the approved food safety arrangement immediately before that commencement.\n4—Compliance with codes—exemptions to continue\nAn exemption given by the Minister under regulation 12(2) of the revoked regulations and in force immediately before the commencement of this clause will be taken, on and from that commencement, to continue as an exemption under regulation 11(2) of these regulations, and subject to the same terms and conditions (if any), as applied in respect of the exemption immediately before that commencement.\n5—Approvals to carry on new activity to continue\nAn approval given by the Minister under regulation 13 of the revoked regulations and in force immediately before the commencement of this clause will be taken, on and from that commencement, to continue as an approval given by the Minister under regulation 12 of these regulations, and subject to the same terms and conditions (if any), as applied under the approval immediately before that commencement.\n6—Brands to continue\nA brand leased by a producer from the Minister under regulation 15(3)(b) of the revoked regulations and in force immediately before the commencement of this clause will be taken, on and from that commencement, to continue as a brand leased by the producer from the Minister under regulation 14(3)(b) of these regulations, and subject to the same terms and conditions (if any), as applied in respect of the brand immediately before that commencement.\n7—Offence to manufacture or possess unauthorised brand—approvals to continue\nAn approval given by the Minister under regulation 18 of the revoked regulations and in force immediately before the commencement of this clause will be taken, on and from that commencement, to continue as an approval given by the Minister under regulation 17 of these regulations, and subject to the same conditions (if any), as applied under the approval immediately before that commencement.\nLegislative history\nNotes\n\t•\tPlease note—References in the legislation to other legislation or instruments or to titles of bodies or offices are not automatically updated as part of the program for the revision and publication of legislation and therefore may be obsolete.\n\t•\tEarlier versions of these regulations (historical versions) are listed at the end of the legislative history.\n\t•\tFor further information relating to the Act and subordinate legislation made under the Act see the Index of South Australian Statutes or www.legislation.sa.gov.au.\nLegislation revoked by principal regulations\nThe Primary Produce (Food Safety Schemes) (Meat) Regulations 2017 revoked the following:\nPrimary Produce (Food Safety Schemes) (Meat Industry) Regulations 2006\nPrincipal regulations and variations\nNew entries appear in bold.\nYear\nNo\nReference\nCommencement\n2017\n278\nGazette 19.9.2017 p4115 \n19.1.2018: r 2\n2018\n98\nGazette 21.6.2018 p2246\n1.7.2018: r 2\n2019\n123\nGazette 13.6.2019 p2000\n1.7.2019: r 2\n2020\n184\nGazette 4.6.2020 p3049\n1.7.2020: r 2\nProvisions varied\nNew entries appear in bold.\nEntries that relate to provisions that have been deleted appear in italics.\nProvision\nHow varied\nCommencement\nr 2\nomitted under Legislation Revision and Publication Act 2002\n1.7.2018\nr 21(1)\nvaried by 184/2020 r 4(1)\n1.7.2020\nr 21(2)\nvaried by 184/2020 r 4(2)\n1.7.2020\nr 21(3)—(5)\ninserted by 184/2020 r 4(3)\n1.7.2020\nr 24\ndeleted by 184/2020 r 5\n1.7.2020\nSch 2\nsubstituted by 98/2018 r 4\n1.7.2018\n\nsubstituted by 123/2019 r 4\n1.7.2019\n\ndeleted by 184/2020 r 6\n1.7.2020\nSch 3\n\n\nPt 1\nomitted under Legislation Revision and Publication Act 2002\n1.7.2018\nHistorical versions\n1.7.2018\n\n1.7.2019\n\n","sortOrder":0}],"analysis":{"kimi_summary":{"content_quality":"ok","complexity_score":6,"scope_assessment":{"changed":false,"description":"The legislation appears consistent with its original purpose of establishing food safety schemes for meat production. The 2017 regulations replace the 2006 version but maintain the same core structure: accreditation requirements, compliance with codes, marking requirements, and fee structures. The scope remains focused on meat safety regulation without significant mission creep."},"complexity_factors":["Extensive cross-referencing to external standards (AS 4696:2007, AS 4465:2005, AS 4464:2007, AS 4466:1997, AS 5010:2001, AS 5011:2001, AS 4841:2006, and multiple Food Standards Code standards) that are 'as amended or substituted from time to time'","12 specific term modifications required when applying external codes (regulation 11(3)), effectively rewriting imported standards","Multiple nested exemptions and exceptions (regulation 7(2) has 3 main exemption categories with sub-clauses, regulation 14(2) has 2 exceptions, regulation 17(2) has a possession exception)","Complex fee calculation formula involving projected annual fees, proportional months, and ministerial determinations of 'nature and level of activity' (regulations 22-23)","Dual regulatory frameworks for human consumption vs pet consumption meat with parallel but slightly different requirements","8 different activity categories in Schedule 1 each with different applicable standards and modifications","17 defined terms in the interpretation section, several incorporating external legislation (Food Act 2001, Road Traffic Act 1961, Export Control Act 1982)","Transitional provisions preserving rights under revoked 2006 regulations"],"plain_english_summary":"**What this legislation does:**\n\nThese regulations set up the rules for producing and selling meat in South Australia to make sure it's safe to eat. They create a \"food safety scheme\" that anyone in the meat business must follow.\n\n**Who it affects:**\n\n- **Meat processors and handlers** – businesses that slaughter animals, cut meat, mince it, package it, store it, or transport it\n- **Poultry growers** – people who raise chickens, turkeys, ducks, and other birds for meat\n- **Retailers** – but only those doing significant wholesale trade (selling more than 4 tonnes wholesale or less than 50% retail)\n- **Pet meat producers** – businesses making meat for pet food\n\n**Key requirements:**\n\n- **You need accreditation** – You cannot run a meat business without getting accredited (licensed) by the Minister. Each separate premises needs its own accreditation.\n- **Follow the codes** – Accredited businesses must follow specific Australian Standards and Food Standards Code rules depending on what type of meat they handle (red meat, poultry, kangaroo, rabbit, etc.).\n- **Have a food safety plan** – Businesses must adopt an approved food safety arrangement.\n- **Mark your meat** – Before meat leaves the premises, it must be marked as \"safe and suitable\" using official brands (leased from the Minister), and containers must show the accreditation number and packing date.\n- **Pay annual fees** – Accredited producers pay fees based on their business size and activity level.\n\n**What's covered:**\n\nThe regulations cover everything from cattle and sheep to poultry, kangaroos, rabbits, and even ratites (emus/ostriches). They also cover pet meat and natural sausage casings.\n\n**What's excluded:**\n\n- Home killing for personal use (not for sale)\n- Hunting wild game for personal use\n- Simple retail handling like storing packaged meat or slicing deli meat in supermarkets\n- Cooking meat products (unless other processing happens at the same premises)\n- Meat pies, sausage rolls, canned meat, and pasta sauces\n\n**Why it matters:**\n\nThese rules protect public health by ensuring meat is produced hygienically and can be traced back to its source. The marking requirements help track contaminated products if there's a food safety issue.\n\n**Penalties:**\n\nBreaking these rules can result in fines up to $5,000 for serious offences, with lower on-the-spot fines (expiation fees) of $80–$315 for less serious breaches."},"issue_detection":{"absurdities":[],"contradictions":[]},"summary":{"complexity_score":1,"scope_assessment":{"changed":false,"description":"Scope cannot be assessed as the legislative text was not available for review. No determination can be made about whether the regulation's scope evolved from its original intent."},"complexity_factors":["No legislative text was retrievable — the source URL returned a 404 Page Not Found error","Analysis is based solely on the regulation title, not actual content","Complexity cannot be meaningfully assessed without access to the provisions, schedules, or definitions contained in the regulation"],"plain_english_summary":"The Primary Produce (Food Safety Schemes) (Meat) Regulations 2017 are a South Australian subordinate regulation under the Primary Produce (Food Safety Schemes) Act that governs the meat sector—abattoirs, processors, butchers and related businesses. It sets out the meat-specific food‑safety framework (licensing, hygiene, inspections, record‑keeping and compliance measures), affecting businesses and regulators responsible for public health and market access."},"flash_summary":{"complexity_score":6,"scope_assessment":{"changed":false,"description":"The regulations establish and continue a meat industry food‑safety accreditation scheme for production and sale (reg 5) and expressly carry forward existing approved arrangements, exemptions, approvals and brands from the revoked 2006 regulations (Schedule 3, Part 2, regs 3–7). The text does not, by itself, expand or narrow the stated classes of regulated activity beyond maintaining the prior scheme."},"complexity_factors":["Extensive definitions and carve‑outs that determine who must be accredited (reg 3; reg 4 defines included/excluded meat products).","Cross‑references to multiple external standards and codes (Schedule 1 applies AS standards and Food Standards Code provisions).","Significant Ministerial discretion over accreditation, exemptions, approvals, fee waivers and brand leases (regs 6, 9, 11(2), 16(1), 21(3)).","Detailed compliance duties with specific marking, record and notification requirements that create operational burdens (regs 13, 14, 15, 21).","Fee regime with ministerial determinations and assumed activity calculations that can involve estimates and disputes (regs 21–23).","Penalties and expiation scheme with variable maxima and monetary units (multiple regs, e.g. regs 10, 11, 14, 18–19, 22).","Requirement for separate accreditation per premises, increasing administrative overhead for multi‑site operators (reg 8).","Transitional provisions carrying prior approvals and brands forward, adding legacy complexity (Schedule 3, Part 2, regs 3–7).","Evidentiary presumptions in prosecutions that shift burdens in enforcement (reg 20)."],"plain_english_summary":"These regulations set up a mandatory accreditation and food‑safety scheme for people who produce or sell meat in South Australia. They require accredited producers to adopt approved food‑safety arrangements, comply with specified Australian Standards and Food Standards Code provisions, mark meat/containers before removal, pay fees, and accept Ministerial oversight of accreditation, approvals and brand leasing (see regs 5–16, 21–23).\nProducers bear compliance costs, reporting and marking obligations; the Minister decides accreditation, exemptions, fee calculations and brand leases, creating administrative discretion and potential compliance‑cost and enforcement risks (see regs 6, 11, 21–22)."},"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"}},"importantCases":[],"_links":{"self":"/api/acts/primary-produce-food-safety-schemes-meat-regulations-2017","history":"/api/acts/primary-produce-food-safety-schemes-meat-regulations-2017/history","analysis":"/api/acts/primary-produce-food-safety-schemes-meat-regulations-2017/analysis","conflicts":"/api/acts/primary-produce-food-safety-schemes-meat-regulations-2017/conflicts","importantCases":"/api/acts/primary-produce-food-safety-schemes-meat-regulations-2017/important-cases","documents":"/api/acts/primary-produce-food-safety-schemes-meat-regulations-2017/documents"}}