{"id":"tas:sr-2024-087","name":"Primary Produce Safety (Meat and Poultry) Regulations 2024","slug":"primary-produce-safety-meat-and-poultry-regulations-2024","collection":"regulation","jurisdiction":"tas","status":"in_force","isInForce":true,"actNumber":"87 of 2024","makingDate":null,"administeringDepartment":null,"currentVersion":{"id":174522,"registerId":"tas-sr-2024-087-current","compilationNumber":null,"startDate":"2026-04-05","status":"InForce","reasons":null,"registeredAt":null},"sections":[{"sectionNumber":"Part 1","sectionType":"part","heading":"Preliminary","content":"# Part 1 Preliminary","sortOrder":0},{"sectionNumber":"1","sectionType":"section","heading":"Short title","content":"### 1 Short title\n\n> These regulations may be cited as the [Primary Produce Safety (Meat and Poultry) Regulations 2024](/view/html/inforce/2026-04-12/sr-2024-087) .","sortOrder":1},{"sectionNumber":"2","sectionType":"section","heading":"Commencement","content":"### 2 Commencement\n\n> These regulations take effect on 31 December 2024.","sortOrder":2},{"sectionNumber":"3","sectionType":"section","heading":"Interpretation","content":"### 3 Interpretation\n\n> In these regulations –\n> \n> > ***accredited meat premises*** means premises on which an accredited meat producer is authorised to carry on a meat processing business for the purposes of carrying out the primary production activities to which the accreditation relates;\n> \n> > ***accredited meat producer*** means the proprietor of a meat processing business, or a poultry production business, who is an accredited producer;\n> \n> > ***Act*** means the [Primary Produce Safety Act 2011](/view/html/inforce/2026-04-12/act-2011-036) ;\n> \n> > ***approved meat or meat product food safety program*** means a food safety program in respect of meat, meat product or poultry, whichever is relevant in the circumstances, that is an approved food safety program;\n> \n> > ***food business*** has the same meaning as in the [Food Act 2003](/view/html/inforce/2026-04-12/act-2003-008) ;\n> \n> > ***full-time meat handler*** means an individual who directly engages in meat processing –\n> > \n> > > > (a) as an employee or agent of a meat processing business; and\n> > > \n> > > > (b) for 38 hours in a week;\n> \n> > ***game bird*** means a living bird in the wild;\n> \n> > ***homekill meat*** means meat or poultry meat that is produced –\n> > \n> > > > (a) from an animal that has been lawfully slaughtered –\n> > > > \n> > > > > > (i) by or on behalf of the owner of the animal; and\n> > > > > \n> > > > > > (ii) on premises –\n> > > > > > \n> > > > > > > > (a) where the owner of the animal resides; or\n> > > > > > > \n> > > > > > > > (b) that have been approved, in writing, by the Chief Inspector; and\n> > > > > \n> > > > > > (iii) for human consumption on either of the premises referred to in [subparagraph (ii)](#GS3@Nd203323@Hpa@Hqii@EN) ; and\n> > > > > \n> > > > > > (iv) for a non-commercial purpose; or\n> > > \n> > > > (b) from game or a game bird that has been lawfully slaughtered –\n> > > > \n> > > > > > (i) in the wild; and\n> > > > > \n> > > > > > (ii) for a non-commercial purpose;\n> \n> > ***homekill processing*** – see [regulation 7](#GS7@EN) ;\n> \n> > ***meat and poultry food safety scheme*** – see [regulation 8](#GS8@EN) ;\n> \n> > ***meat processing business*** means a primary produce business, or a proposed primary produce business, that consists, in whole or in part, of meat processing other than homekill processing;\n> \n> > ***meat producer*** means a producer who engages in, or is proposing to engage in –\n> > \n> > > > (a) meat production; or\n> > > \n> > > > (b) meat processing; or\n> > > \n> > > > (c) poultry production;\n> \n> > ***meat production*** means –\n> > \n> > > > (a) the rearing, management or transport of an abattoir animal intended for supply to a meat processing business for the purpose of producing meat or meat product from the abattoir animal; or\n> > > \n> > > > (b) the lawful slaughter of an animal in the wild for the purpose of producing meat, meat product or poultry meat from the animal;\n> \n> > ***poultry meat*** means meat or meat product produced from lawfully slaughtered poultry or a game bird, other than a ratite;\n> \n> > ***poultry production*** means the rearing, management or transport of live poultry, other than a ratite, intended for supply to a meat processing business for the purpose of producing poultry meat;\n> \n> > ***poultry production business*** means a primary produce business, or a proposed primary produce business, that consists, in whole or in part, of poultry production;\n> \n> > ***ratite*** includes an emu, ostrich and cassowary.","sortOrder":3},{"sectionNumber":"4","sectionType":"section","heading":"Meaning of abattoir animal","content":"### 4 Meaning of abattoir animal\n\n> For the purposes of [paragraph (d) of the definition of ***abattoir animal*** in section 4(1)](/view/html/inforce/2026-04-12/act-2011-036#GS4@Gs1@Nd221120102239@Hpd@EN) of the Act, the following animals are prescribed as an abattoir animal:\n> \n> > > (a) a ratite that has been lawfully slaughtered for human consumption;\n> > \n> > > (b) any other animal that has been lawfully slaughtered for human consumption, other than game or a game bird that has been slaughtered in the wild.","sortOrder":4},{"sectionNumber":"5","sectionType":"section","heading":"Meaning of diseased","content":"### 5 Meaning of diseased\n\n> For the purposes of the definition of ***diseased*** in the Act, a condition, state or abnormality is prescribed in respect of an animal if –\n> \n> > > (a) the condition, state or abnormality is specified in a standard referred to in [Schedule 2](#JS2@EN) ; and\n> > \n> > > (b) an animal would be unsuitable, under a standard referred to in that Schedule, for use in meat production if it were lawfully slaughtered while affected by the condition, state or abnormality.","sortOrder":5},{"sectionNumber":"6","sectionType":"section","heading":"Prescribed meat processing activity","content":"### 6 Prescribed meat processing activity\n\n> For the purposes of [paragraph (e) of the definition of ***meat processing*** in section 4(1)](/view/html/inforce/2026-04-12/act-2011-036#GS4@Gs1@Nd542011573910@Hpe@EN) of the Act, the production of meat from poultry or a game bird that has been lawfully slaughtered in the wild is prescribed as a meat processing activity.","sortOrder":6},{"sectionNumber":"7","sectionType":"section","heading":"Meaning of homekill processing","content":"### 7 Meaning of homekill processing\n\n> > (1)  In these regulations, ***homekill processing*** means meat processing of, and for the purposes of, homekill meat for a non-commercial purpose.\n> \n> > (2)  For the avoidance of doubt, homekill processing does not include the supply of homekill meat or meat product produced from homekill meat –\n> > \n> > > > (a) for a commercial purpose; or\n> > > \n> > > > (b) to a meat processing business; or\n> > > \n> > > > (c) to a food business; or\n> > > \n> > > > (d) at a market; or\n> > > \n> > > > (e) by way of retail or wholesale.","sortOrder":7},{"sectionNumber":"8","sectionType":"section","heading":"Meat and poultry food safety scheme","content":"### 8 Meat and poultry food safety scheme\n\n> > (1)  These regulations establish, in [Part 2](#HP2@EN) , a food safety scheme in respect of meat, meat product and poultry meat.\n> \n> > (2)  In any document, a reference to the meat and poultry food safety scheme is taken to be a reference to [Part 2](#HP2@EN) of these regulations, as amended from time to time.","sortOrder":8},{"sectionNumber":"9","sectionType":"section","heading":"Periodic fees and return","content":"### 9 Periodic fees and return\n\n> > (1)  For the purposes of [section 16(1)](/view/html/inforce/2026-04-12/act-2011-036#GS16@Gs1@EN) of the Act, in relation to an accredited meat producer –\n> > \n> > > > (a) the period prescribed is the period of 12 months ending on the last day of June in any calendar year; and\n> > > \n> > > > (b) the date prescribed is the 1 July immediately after the period prescribed under [paragraph (a)](#GS9@Gs1@Hpa@EN) ; and\n> > > \n> > > > (c) the fee prescribed is the relevant annual fee specified in item 4 of [Schedule 1](#JS1@EN) .\n> \n> > (2)  For the purposes of [section 16(2)](/view/html/inforce/2026-04-12/act-2011-036#GS16@Gs2@EN) of the Act, the fee prescribed as a penalty for default by an accredited meat producer is the penalty for default specified in item 5 of [Schedule 1](#JS1@EN) .","sortOrder":9},{"sectionNumber":"10","sectionType":"section","heading":"Fees generally","content":"### 10 Fees generally\n\n> > (1)  In this regulation –\n> > \n> > > ***GST*** has the same meaning as in the *A New Tax System (Goods and Services Tax) Act 1999* of the Commonwealth.\n> \n> > (2)  The fees specified in [Schedule 1](#JS1@EN)  –\n> > \n> > > > (a) are, unless otherwise specified, exclusive of GST; and\n> > > \n> > > > (b) are prescribed as the fees payable in respect of the matters to which they relate.\n> \n> > (3)  The Chief Inspector may exempt a person, or class of persons, from liability for all or part of a fee payable under the Act in one or more of the following circumstances:\n> > \n> > > > (a) the meat processing business, or poultry production business, carried on by the person involves the export of meat to another country in accordance with a law of the Commonwealth;\n> > > \n> > > > (b) the meat processing business, or poultry production business, carried on by the person forms part of, or is attached to, a food business registered under the [Food Act 2003](/view/html/inforce/2026-04-12/act-2003-008) that is carried on by that person at the same premises as the meat processing business or poultry production business;\n> > > \n> > > > (c) the person is an Aboriginal person engaging in a primary production activity of traditional or cultural significance within the Tasmanian Aboriginal community;\n> > > \n> > > > (d) the person holds, or has applied for, accreditation under 2 or more food safety schemes;\n> > > \n> > > > (e) the meat processing business, or poultry production business, carried on by the person is carried on by the person primarily for a charitable, educational or other non-commercial purpose;\n> > > \n> > > > (f) the circumstances are exceptional circumstances in which it would be just and equitable to exempt the person from all or part of the fee.","sortOrder":10},{"sectionNumber":"11","sectionType":"section","heading":"Application for accreditation to take into account certain offences","content":"### 11 Application for accreditation to take into account certain offences\n\n> The following Acts are prescribed Acts for the purposes of [section 14(3)(a)(iii)](/view/html/inforce/2026-04-12/act-2011-036#GS14@Gs3@Hpa@Hqiii@EN) of the Act:\n> \n> > > (a) [Agricultural and Veterinary Chemicals (Control of Use) Act 1995](/view/html/inforce/2026-04-12/act-1995-106) ;\n> > \n> > > (b) [Agricultural and Veterinary Chemicals (Tasmania) Act 1994](/view/html/inforce/2026-04-12/act-1994-084) ;\n> > \n> > > (c) [Animal (Brands and Movement) Act 1984](/view/html/inforce/2026-04-12/act-1984-014) ;\n> > \n> > > (d) [Animal Health Act 1995](/view/html/inforce/2026-04-12/act-1995-085) ;\n> > \n> > > (e) [Animal Welfare Act 1993](/view/html/inforce/2026-04-12/act-1993-063) ;\n> > \n> > > (f) [Biosecurity Act 2019](/view/html/inforce/2026-04-12/act-2019-022) ;\n> > \n> > > (g) [Environmental Management and Pollution Control Act 1994](/view/html/inforce/2026-04-12/act-1994-044) ;\n> > \n> > > (h) [Public Health Act 1997](/view/html/inforce/2026-04-12/act-1997-086) .","sortOrder":11},{"sectionNumber":"Part 2","sectionType":"part","heading":"Meat and Poultry Food Safety Scheme","content":"# Part 2 Meat and Poultry Food Safety Scheme","sortOrder":12},{"sectionNumber":"12","sectionType":"section","heading":"Application of meat and poultry food safety scheme","content":"### 12 Application of meat and poultry food safety scheme\n\n> > (1)  The meat and poultry food safety scheme applies to –\n> > \n> > > > (a) all primary produce comprised, in whole or in part, of meat, meat product or poultry meat; and\n> > > \n> > > > (b) all primary production activities involving meat production, meat processing or poultry production, either alone or in combination.\n> \n> > (2)  The following persons must comply with the meat and poultry food safety scheme:\n> > \n> > > > (a) a person who supplies primary produce to which the meat and poultry food safety scheme applies;\n> > > \n> > > > (b) a person who engages in, or proposes to engage in, a primary production activity to which the meat and poultry food safety scheme applies.","sortOrder":13},{"sectionNumber":"13","sectionType":"section","heading":"Standard applying under meat and poultry food safety scheme","content":"### 13 Standard applying under meat and poultry food safety scheme\n\n> > (1)  A person who is required to comply with the meat and poultry food safety scheme must, when performing a primary production activity set out in [Schedule 2](#JS2@EN) , comply with the standards specified in [Schedule 2](#JS2@EN) , as may be amended or substituted from time to time, in respect of that primary production activity.\n> \n> > (2)  Subregulation (1) is in addition to, and does not remove or replace, a requirement within another food safety scheme or standard that applies to a person referred to in subregulation (1).","sortOrder":14},{"sectionNumber":"14","sectionType":"section","heading":"Requirement to be accredited","content":"### 14 Requirement to be accredited\n\n> > (1)  In this regulation –\n> > \n> > > ***ready-to-eat meat*** means meat, meat product or poultry meat, intended for human consumption without further heating or cooking, that is –\n> > > \n> > > > > (a) fermented meat that is cooked or uncooked; or\n> > > > \n> > > > > (b) pate; or\n> > > > \n> > > > > (c) dried meat; or\n> > > > \n> > > > > (d) slow-cured meat; or\n> > > > \n> > > > > (e) luncheon meat; or\n> > > > \n> > > > > (f) cooked muscle meat; or\n> > > > \n> > > > > (g) any other meat, meat product or poultry meat that is considered ready-to-eat meat under a standard that is specified in [Schedule 2](#JS2@EN) .\n> \n> > (2)  Subject to [subregulation (3)](#GS14@Gs3@EN) , the proprietor of a meat processing business, or poultry production business, is required to be accredited under the meat and poultry food safety scheme.\n> \n> > (3)  The proprietor of a meat processing business, or poultry production business, is not required to be accredited under [subregulation (2)](#GS14@Gs2@EN) if the meat processing business, or poultry production business, is –\n> > \n> > > > (a) only involved in –\n> > > > \n> > > > > > (i) homekill processing; or\n> > > > > \n> > > > > > (ii) the growing, keeping or transporting of live poultry for the purpose of producing homekill meat or poultry meat that is not intended for sale or commercial use; or\n> > > \n> > > > (b) a food business, registered under [Part 7 of the](/view/html/inforce/2026-04-12/act-2003-008#HP7@EN) [Food Act 2003](/view/html/inforce/2026-04-12/act-2003-008) , that does not engage in –\n> > > > \n> > > > > > (i) the slaughter of animals; or\n> > > > > \n> > > > > > (ii) poultry production; or\n> > > > > \n> > > > > > (iii) the production or manufacturing of ready-to-eat meat for human consumption.","sortOrder":15},{"sectionNumber":"15","sectionType":"section","heading":"Requirement for accreditation","content":"### 15 Requirement for accreditation\n\n> It is a requirement for accreditation under the meat and poultry food safety scheme that the applicant for the accreditation –\n> \n> > > (a) has made appropriate arrangements to comply with the requirements of the Act and the meat and poultry food safety scheme; or\n> > \n> > > (b) proposes to make appropriate arrangements to comply with the requirements of the Act and the meat and poultry food safety scheme and has the capacity to make those arrangements before the accreditation is to commence.","sortOrder":16},{"sectionNumber":"16","sectionType":"section","heading":"Register of accreditation","content":"### 16 Register of accreditation\n\n> > (1)  The Chief Inspector must establish a public register of the persons holding an accreditation under the meat and poultry food safety scheme.\n> \n> > (2)  The register established under [subregulation (1)](#GS16@Gs1@EN) is to contain the particulars in respect of the following relevant matters as they relate to an accreditation granted to a meat producer in relation to meat, meat product or poultry meat:\n> > \n> > > > (a) granting of accreditations;\n> > > \n> > > > (b) conditions attached to accreditations;\n> > > \n> > > > (c) variation or revocation of a condition attached to an accreditation;\n> > > \n> > > > (d) suspension of accreditations;\n> > > \n> > > > (e) cancellation or revocation of accreditations;\n> > > \n> > > > (f) if such an accreditation is surrendered, the surrender of the accreditation;\n> > > \n> > > > (g) transfer of accreditations.\n> \n> > (3)  The register established under [subregulation (1)](#GS16@Gs1@EN) is to be available for inspection, without charge and during normal business hours, on a written request to the Chief Inspector.\n> \n> > (4)  A person inspecting the register under [subregulation (3)](#GS16@Gs3@EN) may, on payment of a reasonable fee determined by the Chief Inspector that does not exceed 50 fee units, do one or more of the following:\n> > \n> > > > (a) obtain an extract of an entry in the register;\n> > > \n> > > > (b) obtain a copy of anything contained in the register.","sortOrder":17},{"sectionNumber":"17","sectionType":"section","heading":"Requirement to prepare and implement a food safety program","content":"### 17 Requirement to prepare and implement a food safety program\n\n> An accredited meat producer must prepare and implement a food safety program in respect of each activity involving meat, meat product or poultry meat for which the accredited meat producer holds accreditation under the meat and poultry food safety scheme.","sortOrder":18},{"sectionNumber":"18","sectionType":"section","heading":"Auditing requirements","content":"### 18 Auditing requirements\n\n> > (1)  In this regulation –\n> > \n> > > ***relevant food safety auditor*** means a food safety auditor approved under [Part 11](/view/html/inforce/2026-04-12/act-2011-036#HP11@EN) of the Act to audit food safety programs in respect of meat processing or poultry production, whichever is relevant in the circumstances.\n> \n> > (2)  An approved meat or meat product food safety program must be audited by the relevant food safety auditor –\n> > \n> > > > (a) at intervals determined and notified by the Chief Inspector in respect of –\n> > > > \n> > > > > > (i) the approved meat or meat product food safety program; or\n> > > > > \n> > > > > > (ii) approved meat or meat product food safety programs generally; or\n> > > \n> > > > (b) if no intervals are determined and notified under [paragraph) (a)](#GS18@Gs2@Hpa@EN) , at least once every 12 months.\n> \n> > (3)  A notification by the Chief Inspector under [subregulation (2)(a)](#GS18@Gs2@Hpa@EN) is to be made in writing to the accredited meat producer of the approved meat or meat product food safety program.","sortOrder":19},{"sectionNumber":"Part 3","sectionType":"part","heading":"Offences","content":"# Part 3 Offences","sortOrder":20},{"sectionNumber":"19","sectionType":"section","heading":"Meat, meat product or poultry meat must be lawfully produced","content":"### 19 Meat, meat product or poultry meat must be lawfully produced\n\n> > (1)  A person must not supply meat, meat product or poultry meat that has not been lawfully produced for human consumption.\n> > \n> > Penalty:  In the case of –\n> > \n> > > > (a) a body corporate, a fine not exceeding 250 penalty units and, in the case of a continuing offence, a further fine not exceeding 20 penalty units for each day during which the offence continues; or\n> > > \n> > > > (b) an individual, a fine not exceeding 50 penalty units and, in the case of a continuing offence, a further fine not exceeding 5 penalty units for each day during which the offence continues.\n> \n> > (2)  For the purposes of this regulation, meat, meat product or poultry meat is taken to have been lawfully produced for human consumption if –\n> > \n> > > > (a) in the case of meat, meat product or poultry meat that has been produced outside of Australia, it has been imported lawfully into Australia; and\n> > > \n> > > > (b) in the case of, and to the extent that, meat, meat product or poultry meat has been produced or processed, or both, within Australia, the production or processing, or both, has been carried out –\n> > > > \n> > > > > > (i) if within Tasmania, in accordance with the requirements of the Act; or\n> > > > > \n> > > > > > (ii) if within a State or Territory of Australia other than the State of Tasmania, in accordance with any applicable corresponding law of that State or Territory.\n> \n> > (3)  An offence against this regulation is an offence of strict liability.","sortOrder":21},{"sectionNumber":"20","sectionType":"section","heading":"Infringement notices","content":"### 20 Infringement notices\n\n> For the purposes of [section 53](/view/html/inforce/2026-04-12/act-2011-036#GS53@EN) of the Act –\n> \n> > > (a) an offence specified in column 1 of the table in [Schedule 3](#JS3@EN) is prescribed as an offence for which an infringement notice may be served; and\n> > \n> > > (b) a penalty specified in column 2 of the table in [Schedule 3](#JS3@EN) is prescribed as the penalty for an individual for the corresponding offence specified in column 1 of the table; and\n> > \n> > > (c) a penalty specified in column 3 of the table in [Schedule 3](#JS3@EN) is prescribed as the penalty for a body corporate for the corresponding offence specified in column 1 of the table.","sortOrder":22},{"sectionNumber":"SCHEDULE 1 - Fees","sectionType":"part","heading":"SCHEDULE 1 - Fees","content":"# SCHEDULE 1 - Fees SCHEDULE 1 - Fees\n\n[Regulations 9](#GS9@EN) and [10](#GS10@EN)\n\n|  |  | Fee units |\n| 1. | Application under section 12 of the Act for accreditation of a meat producer | 350 |\n| 2. | Application under section 18 of the Act for variation of accreditation of a meat producer – |  |\n|  | (a) if the variation does not involve the approval or variation of an approved meat or meat product food safety program | 250 |\n|  | (b) if the variation involves the variation of an approved meat or meat product food safety program for the accreditation | 300 |\n|  | (c) if the variation involves the approval of a new approved meat or meat product food safety program for the accreditation that is in addition to, or in substitution for, an existing approved meat or meat product food safety program for the accreditation | 300 |\n| 3. | Application under section 19 of the Act for transfer of accreditation of a meat producer | 300 |\n| 4. | Annual fee for accredited meat producer whose maximum number of persons employed or engaged, by that producer at any point during the 12 months preceding the calculation of the fee, was equivalent to the following: |  |\n|  | (a) fewer than 5 full-time meat handlers | 175 |\n|  | (b) 5-50 full-time meat handlers | 350 |\n|  | (c) more than 50 full-time meat handlers | 750 |\n| 5. | Penalty for default in respect of an accredited meat producer | 75 |","sortOrder":23},{"sectionNumber":"SCHEDULE 2 - Applicable standa","sectionType":"part","heading":"SCHEDULE 2 - Applicable standards","content":"# SCHEDULE 2 - Applicable standa SCHEDULE 2 - Applicable standards\n\n[Regulation 13](#GS13@EN)\n\n> **1.**   Meat production must comply with *Standard 4.2.3 – Primary Production and Processing Standard for Meat* in the Food Standards Code.\n\n> **2.**   The operation of a meat processing business, or a poultry production business, in respect of poultry production and meat processing that involves poultry meat must comply with *Standard 4.2.2 – Primary Production and Processing Standard for Poultry Meat* in the Food Standards Code.\n\n> **3.**   The operation of a meat processing business that involves meat processing must comply with the following standards:\n> \n> > > (a) *Australian Standard for the Hygienic Production and Transportation of Meat and Meat Products for Human Consumption (AS 4696:2007)*;\n> > \n> > > (b) *Australian Standard for Hygienic Production of Wild Game Meat for Human Consumption (AS 4464:2007)*;\n> > \n> > > (c) *Australian Standard for Hygienic Production of Rabbit Meat for Human Consumption (AS 4466:2007)*;\n> > \n> > > (d) *Australian Standard for Hygienic Production of Ratite (Emu/Ostrich) Meat for Human Consumption (AS5010:2001)*;\n> > \n> > > (e) *Australian Standard for Hygienic Production of Natural Casings for Human Consumption (AS 5011:2001)*;\n> > \n> > > (f) *Standard 4.2.3 – Primary Production and Processing Standard for Meat* in the Food Standards Code.\n\n> **4.**   The identification, processing and storage of any carcass of game, or a game bird, before its delivery to accredited meat premises must comply with *Australian Standard for Hygienic Production of Wild Game Meat for Human Consumption (AS 4464:2007)*.\n\n> **5.**   The transport of slaughtered game or a game bird from the place of slaughter to accredited meat premises must comply with *Australian Standard for Hygienic Production of Wild Game Meat for Human Consumption (AS 4464:2007)*.\n\n> **6.**   The transport of meat, meat product or poultry meat to, from or on accredited meat premises must comply with the following standards:\n> \n> > > (a) *Australian Standard for the Hygienic Production and Transportation of Meat and Meat Products for Human Consumption (AS 4696:2007)*;\n> > \n> > > (b) *Australian Standard for Hygienic Production of Natural Casings for Human Consumption (AS 5011:2001)*.","sortOrder":24},{"sectionNumber":"SCHEDULE 3 - Infringement noti","sectionType":"part","heading":"SCHEDULE 3 - Infringement notice offences","content":"# SCHEDULE 3 - Infringement noti SCHEDULE 3 - Infringement notice offences\n\n[Regulation 20](#GS20@EN)\n\n|  | Column 1Regulation | Column 2Penalty – Individual (penalty units) | Column 3Penalty – Body corporate (penalty units) |\n| 6. | Regulation 19(1) | 5 | 10 |\n\nDisplayed and numbered in accordance with the *[Rules Publication Act 1953](/view/html/inforce/current/act-1953-050)*.\n\nNotified in the *Gazette* on 11 December 2024\n\nThese regulations are administered in the Department of Natural Resources and Environment Tasmania.","sortOrder":25}],"analysis":{"kimi_summary":{"content_quality":"ok","complexity_score":5,"scope_assessment":{"changed":false,"description":"The legislation appears to be a standard implementation of a food safety scheme under the Primary Produce Safety Act 2011. It establishes the meat and poultry specific requirements as intended by the parent Act, covering accreditation, food safety programs, auditing, and standards compliance. There is no evidence of scope creep beyond the original regulatory purpose of ensuring safe meat and poultry production in Tasmania."},"complexity_factors":["18 defined terms in the interpretation section, several with nested sub-definitions (e.g., 'homekill meat' has multiple tiers of conditions)","Multiple cross-references to external legislation including the Primary Produce Safety Act 2011, Food Act 2003, and Commonwealth GST Act","Incorporation by reference of 6 different Australian Standards and 2 Food Standards Code standards in Schedule 2","Tiered fee structure based on employee numbers with three brackets and conditional variations","Nested exemptions in regulation 14(3) with multiple sub-paragraphs and cross-conditions","Conditional logic for fee exemptions with 6 separate circumstances in regulation 10(3)","Strict liability offence provision in regulation 19(3) with tiered penalties for individuals vs corporations and continuing offences"],"plain_english_summary":"This is Tasmanian law that sets food safety rules for anyone producing, processing or selling meat and poultry. It covers everything from farm to fork—raising animals, slaughtering them, processing the meat, and transporting it.\n\n**Who needs to pay attention:**\n- **Meat processors** (abattoirs, butchers, game meat processors)\n- **Poultry farmers** raising birds for meat\n- **Anyone supplying meat commercially** in Tasmania\n\n**The key requirements:**\n- **Accreditation:** Most meat and poultry businesses must get accredited under this scheme. The Chief Inspector keeps a public register of who's accredited.\n- **Food safety programs:** Accredited businesses must write and follow a food safety program for their activities.\n- **Audits:** These programs must be checked by approved auditors at least annually (or more often if the Chief Inspector says so).\n- **Standards:** Businesses must follow specific Australian Standards and the Food Standards Code covering hygiene, transportation, and processing.\n\n**Important exemptions:**\n- **Homekill processing** (slaughtering your own animal for personal use, not for sale)\n- Small food businesses registered under the Food Act 2003 that don't slaughter animals, raise poultry, or make ready-to-eat meat products\n- Growing poultry purely for personal/homekill use\n\n**Fees:**\nBusinesses pay fees to apply for accreditation, vary their accreditation, and annual fees based on how many workers they have (ranging from 175 to 750 fee units depending on size). The Chief Inspector can waive fees for exporters, Aboriginal people doing traditional activities, charities, and some other special cases.\n\n**Offences:**\nIt's illegal to supply meat that wasn't lawfully produced for human consumption. This is a strict liability offence (meaning you can be fined even without proving you meant to break the law). Fines go up to 250 penalty units for companies, 50 for individuals, plus daily fines for continuing offences. Some offences can be dealt with via infringement notices (on-the-spot fines).\n\n**Why it matters:**\nThis law protects public health by ensuring meat and poultry products are produced safely and hygienically. It also helps Tasmanian meat producers meet national and international standards, which is crucial for export markets."},"flash_summary_failed":{"failed":true,"reason":"Unauthenticated. Configure AI_GATEWAY_API_KEY or use a provider module. Learn more: https://ai-sdk.dev/unauthenticated-ai-gateway","source":"analysis-cron"},"flash_summary":{"complexity_score":6,"scope_assessment":{"changed":false,"description":"These regulations implement and clarify the Primary Produce Safety Act's coverage for meat and poultry by prescribing which animals and activities are regulated (regs 4,6), defining homekill exclusions (regs 7,14(3)), and mandating accreditation, standards and enforcement mechanisms (regs 12–19, Schedule 2). They refine and operationalise scope without expanding regulatory reach beyond the Act's framework; they do, however, specify technical inclusions (e.g. wild‑slaughtered poultry as a meat‑processing activity) and administrative details that determine practical coverage (regs 6,13)."},"complexity_factors":["Extensive defined terminology: many bespoke definitions (e.g. accredited meat producer, homekill processing, abattoir animal) that determine who is in or out (reg 3; regs 4,7).","Accreditation architecture: mandatory accreditation for most processors/producers, with entry‑requirements and capacity tests for applicants (regs 14–15).","Technical standards referenced externally: compliance requires following multiple Food Standards Code provisions and several Australian Standards listed in Schedule 2, which are separate documents businesses must obtain and interpret (reg 13; Schedule 2).","Audit regime with administrative discretion: audits by approved auditors at intervals either set by Chief Inspector or, if not set, at least annually — Chief Inspector gives written notice (reg 18).","Fee structure and tiers: layered fees (application, variation, transfer, annual fees based on number of full‑time meat handlers) and a penalty for default (Schedule 1; regs 9–10).","Chief Inspector discretions: power to exempt persons or classes from fees in specific circumstances and to notify audit intervals, creating uneven compliance costs and administrative decision‑making (reg 10(3); reg 18(2)).","Enforcement and liability design: strict liability offence for supplying unlawfully produced meat and specified infringement penalties for certain breaches (reg 19(1)–(3); reg 20; Schedule 3).","Public register and access rules: requirement to maintain a register of accreditations with inspection rights and paid extracts, creating transparency plus administrative/cost burdens (reg 16).","Homekill carve‑outs and scope nuance: clear exclusions for non‑commercial homekill supply and specific inclusion of wild‑slaughtered poultry as a regulated meat‑processing activity, which affects who needs accreditation (regs 6–7; reg 14(3)).","Cross‑statutory referencing: provisions repeatedly rely on the Primary Produce Safety Act 2011, Food Act 2003, and other Commonwealth/State laws, increasing interpretation complexity and compliance risk (reg 3; reg 13; reg 19(2))."],"plain_english_summary":"These regulations establish a meat and poultry food‑safety scheme that requires most meat and poultry producers and processors to obtain accreditation, prepare and implement approved food‑safety programs, undergo periodic audits, and pay prescribed fees. They set technical standards to follow and create offences (including strict‑liability for supplying unlawfully produced meat). Limited exemptions apply for non‑commercial \"homekill\" activity and the Chief Inspector may grant fee relief (regs 7, 12–19, 9–11)."},"summary":{"complexity_score":5,"scope_assessment":{"changed":false,"description":"Based on the available information, the regulations appear to remain within their original intended scope — setting safety standards specifically for meat and poultry production in Tasmania. There is no indication of scope creep or expansion beyond the primary food safety mandate established by the parent Act."},"complexity_factors":["Operates as subordinate legislation under a parent Act, requiring understanding of both instruments together","Likely incorporates or references national food safety standards (such as the Australia New Zealand Food Standards Code), creating a multi-layered compliance framework","Industry-specific technical requirements around hygiene, microbiology, and food handling add practical complexity for operators","Tasmania-specific regulatory context may differ from other Australian jurisdictions, creating compliance challenges for businesses operating across state borders","Full text of specific provisions was not available for analysis, limiting certainty about actual complexity of obligations","Enforcement mechanisms and penalty provisions require legal knowledge to fully interpret"],"plain_english_summary":"These Tasmanian regulations set specific, legally enforceable food‑safety rules for producing and handling meat and poultry, translating the Primary Produce Safety Act’s principles into practical requirements. They apply to producers, processors, abattoirs, butchers and other operators in the state’s meat supply chain, and took effect on 31 December 2024. Compliance matters because breaches can lead to penalties, licence loss or closure and protect consumers by keeping meat and poultry safe."},"issue_detection":{"absurdities":[],"contradictions":[]}},"importantCases":[],"_links":{"self":"/api/acts/primary-produce-safety-meat-and-poultry-regulations-2024","history":"/api/acts/primary-produce-safety-meat-and-poultry-regulations-2024/history","analysis":"/api/acts/primary-produce-safety-meat-and-poultry-regulations-2024/analysis","conflicts":"/api/acts/primary-produce-safety-meat-and-poultry-regulations-2024/conflicts","importantCases":"/api/acts/primary-produce-safety-meat-and-poultry-regulations-2024/important-cases","documents":"/api/acts/primary-produce-safety-meat-and-poultry-regulations-2024/documents"}}