Division 3Production of ready-to-eat meat

Division 3 – Production of ready-to-eat meat

3 Interpretation

In this Division –

control means a measure that prevents, eliminates or reduces to an acceptable level, a food safety hazard.

HACCP plan means the –

  (a) Codex HACCP plan, Annex to CAC/RCPI 1969, Revision 4 (2003); or
  (b) HACCP plan outlined in Australian Standard AS-4696-2007.

handling means slicing, shaving or dicing, where it is followed by the packaging of the product in a modified atmosphere package.

producer of ready-to-eat meat means a food business that engages in the –

  (a) making, manufacturing, producing, extracting, processing, preparing, treating, preserving, packing, cooking, thawing or handling of ready-to-eat meat; or
  (b) handling of ready-to-eat meat for retail sale.

ready-to-eat meat means meat products intended to be consumed without further heating or cooking, and includes –

  (a) cooked or uncooked fermented meat; and
  (b) pâté; and
  (c) dried meat; and
  (d) slow cured meat; and
  (e) luncheon meat; and
  (f) cooked muscle meat including ham and roast beef; and
  (g) other ready-to-eat meat that is susceptible to the growth of pathogens or the production of toxins.

4 Requirements on producers of ready-to-eat meat

A 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.

Table 1 to clause 4

Table 2 to clause 4

Note: Editorial note:

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.