REGULATIONS UNDER THE CUSTOMS ACT 1901-1922 AND THE COMMERCE (TRADE DESCRIPTIONS) ACT 1905.
I, THE GOVERNOR-GENERAL in and over the Commonwealth of Australia, acting with the advice of the Federal Executive Council, hereby make the following Regulations under the Customs Act 1901-1920, and the Commerce (Trade Descriptions) Act 1905, to come into operation forthwith.
Dated this thirtieth day of March, 1923.
FORSTER,
Governor-General.
By His Excellency’s Command,
AUSTIN CHAPMAN,
Minister of State for Trade and Customs.
COMMERCE (MEAT EXPORT) REGULATIONS.
Part I.—Preliminary.
Short title.
These Regulations may be cited as the Commerce (Meat Export) Regulations.
Parts.
These Regulations are divided into parts as follows:—
Part I.—Preliminary.
Part II.—Registration of premises and standard requirements therefor.
Division 1.—Registration of premises.
Division 2.—Standard requirements for registered establishments.
Division 3.—Sanitation.
Division 4.—Yards, lairs, and pens.
Part III.—Supervision, Inspection, Preparation, Transportation, Marking and Trade Description of meat intended for export.
In these Regulations, unless the contrary intention appears:—
“Bulls” includes stags.
“Carcass” includes any part of a slaughtered animal capable of being used for human food.
C.5967.—Price 1s.
“Collector” means any Collector of Customs for any State and any principal Officer of Customs doing duty at the time and place, and any officer doing duty in the matter in relation to which the expression is used.
“Colouring matter” means any harmless colouring matter approved as such by the Comptroller-General.
“Comptroller-General” means the Comptroller-General of Customs.
“Condemned” means unfit for human food.
“Condemned truck” means a truck set apart for condemned meat.
“Coverings” means all the principal coverings in which goods are contained and in which the goods are usually sold wholesale or retail.
“Cut” means a definite and easily recognisable part of a carcass such as rump, loin, buttock, chuck, crop or as the case may be.
“Department” means the Department of Trade and Customs.
“Disease” means pleuro-pneumonia, tuberculosis, actinomycosis, melanosis, anthrax, swine fever, redwater, braxy, black leg, cancer, pseudo tuberculosis, jaundice, parasitic infestation, and any disease in stock declared by the Governor-General by Proclamation to be a disease for the purposes of these Regulations; and includes any defect, inferiority or abnormal condition in the meat which, in the opinion of an inspector, renders it unsightly or unfit for human food.
“Edible offal” means any edible portion of a carcass, other than the flesh, which has been passed by an inspector as fit for export and includes sausage casings.
“Inspector” means any officer of Customs appointed by the Comptroller-General by notice in the Gazette to inspect and pass meat, meat products, and edible offal intended for export.
“Meat” means the flesh, whether fresh or preserved, of cattle, sheep, swine or goats intended for human consumption.
“Meat product” means food prepared from carcasses or portions of carcasses, and includes canned rabbits.
“Minister” means the Minister of State administering the Department of Trade and Customs.
“Official stamp or mark” means any stamp or mark which, under these Regulations, may be applied by an officer or inspector to meat, meat products, or edible offal, or to the coverings or containers thereof, to indicate that such meat, meat product, or edible offal is fit for human food or unfit for human food or fit for export, or approved or passed for export.
“Preservative” means any added substance other than common salt, sugar, wood smoke, vinegar, pure spices, saltpetre, and nitrate of soda.
“Rams” includes stags.
“Registered brand” means a brand registered under these Regulations.
“Registered establishment” means an establishment registered under these Regulations other than an establishment registered under regulation 18 of these Regulations.
“Rejected” means unsuitable for export but not unsuitable for food.
“Scraps” or “Trimmings” means pieces of meat not conforming to the definition of a “cut”
“Salt beef” means beef that has been pickled or cured in brine and does not include canned meats to which the trade description corned beef is applied.
“Sound” or “Soundness” have relation to freedom from disease as defined in these Regulations and from damage or decay.
Ships’ stores.
These Regulations shall not apply to meat, meat products or edible offal brought to or shipped in Australia as ships’ stores.
Part II.—Registration of Premises and Standard Requirements Therefor.
Division 1.—Registration of Premises.
Registration of establishments.
All establishments used for the slaughter, treatment and storage of meat, meat products or edible offal for export shall be registered.
Applications for registration.
(1) Applications for registration shall be in accordance with Form A in the Schedule to these Regulations.
(2) The Comptroller-General shall issue to an approved applicant a certificate of registration in accordance with Form B in the Schedule to these Regulations which shall specify:—
(a) all operations which may be conducted in the establishment to which it refers; and
(b) the conditions and restrictions under which the registration is granted.
(3) A certificate of registration shall expire on the thirty-first day of December in the year in which it is issued, but may on written application, in accordance with Form C in the Schedule to these Regulations, be renewed from time to time.
(4) There shall be paid to the Customs, in respect of each application for registration or renewal, the sum of One guinea.
Documents to accompany application.
An application for registration shall be accompanied by:—
(a) the complete plans and specifications of the establishment, in duplicate ;
(b) a full description of the establishment ;
(c) the details of the operations proposed to be carried on in the establishment; and
(d) a clear photograph of the site of the establishment showing its relation to the land or other property adjoining the establishment.
Alterations to registered establishments.
When it is desired to make any alterations or additions, other than minor alterations or additions, not involving questions of sanitation, to any registered establishment, a plan, together with a full description of the proposed alterations or additions, shall first be submitted for approval of the Comptroller-General.
Approval of site.
Where after the commencement of these Regulations it is intended to erect premises to be registered as an establishment under these Regulations, registration of the establishment shall not be granted unless the Comptroller-General approves of the site prior to the erection of the premises.
Leasing of registered establishment.
If any registered establishment is leased or sold, the lessee or transferee shall not, without the approval of the Comptroller-General, use the establishment for any purpose mentioned in regulation 5 of these Regulations.
Number of registered establishment.
The Comptroller-General shall furnish to the proprietor of every registered establishment the number of his establishment to be called the establishment number.
Division 2—Standard Requirements for Registered Establishments.
Standard requirements.
No premises or buildings erected after the commencement of these Regulations shall be registered as an establishment under these Regulations unless it conforms to such requirements prescribed in this Part as are applicable.
Requirements to be fulfilled by existing places.
No existing place appointed by the Comptroller-General for the inspection of meat for export shall be registered as an establishment under these Regulations unless it—
(a) provides separate location and apparatus for edible and inedible products;
(b) provides for the exclusive use of all inspectors engaged at the establishment at any one time office accommodation and such dressing and lavatory and other sanitary conveniences as the Comptroller-General from time to time thinks necessary;
(c) provides accommodation sufficient for all employees and including—
(i) rooms for dining and adequate seating and table accommodation;
(ii) rooms for dressing with approved accommodation for clean and soiled clothing and personal effects;
(iii) lavatory with adequate wash basins and shower baths;
(iv) privy accommodation as far as possible separate from lavatory.
(d) as far as practicable conforms to the requirements for new establishments prescribed by these Regulations.
Site.
No establishment shall be registered under this Part unless—
(a) the site of the establishment is such as to admit of the provision of ready and efficient drainage;
(b) the buildings, yards and pens are at least 30 yards distant from any human habitation, public building or manure works and at least 880 yards distant from any noxious trade establishment, knackery, piggery, cemetery, public hospital, depôt for the disposal of night-soil, refuse, other such material; and
(c) the site is of such extent as to allow an interval of at least 20 yards between the main building and the nearest public thoroughfare or right-of-way.
Floor area of compartments and spacing of rails.
(1) In the case of cattle killing and dressing and hanging rooms the floor area of the killing and dressing rooms shall be not less than 180 square feet and the area of the hanging room, if provided, not less than 240 square feet.
(2) In the case of large establishments for the killing and dressing of cattle the floor area of one stand or bed shall be not less than 180 square feet, and the floor area of the hanging room, if provided, shall be not less than 9 square feet for each carcass to be hung.
(3) The hanging rails in the hanging room for cattle shall be not less than 3 feet apart.
(4) In the case of sheep killing and dressing rooms the floor area shall be not less than 60 square feet for each animal being slaughtered or dressed in such rooms.
(5) The hanging rails in the hanging room for sheep, if provided, shall be not less than 15 inches apart.
Chilling, freezing, and cold storage.
Every registered establishment in which meat is slaughtered for export shall—
(a) contain chilling, freezing or cold storage accommodation commensurate with its killing capacity; or
(b) be located within easy access of some establishment registered for the purposes of chilling, freezing and the cold storage of meats, meat products and edible offal for export.
Establishments to be provided with sufficient refrigerating machinery.
All establishments for purposes of chilling, freezing and cold storage of meat, meat products or edible offal shall be provided with refrigerating machinery of power adequate to properly chill, freeze or maintain in cold storage those classes of goods in quantities up to the full storage capacity of the establishment.
Registration of freezing establishments.
(1) An application for the registration of an establishment for the purposes of chilling, freezing and the cold storage of meat, meat products and edible offal for export shall be in accordance with Form A in the Schedule to these Regulations.
(2) The Comptroller-General shall, if he approves of an application, issue a certificate of registration in accordance with Form B in the Schedule to these Regulations.
(3) A certificate of registration shall expire on the thirty-first day of December in the year in which it is issued but may, on written application, be renewed from time to time.
(4) There shall be paid to the Department in respect of each application for registration or renewal the sum of One guinea.
Chilling and freezing rooms to be used for one class of goods only at one and the same time.
(1) No chilling or freezing rooms shall be used at one and the same time for the chilling or freezing of meat, meat products or edible offal which has been passed for export and for the chilling or freezing of other goods, nor shall air affected by the chilling, freezing or cold storage of other goods be permitted to come into contact with meat intended for export.
(2) Where carcass meats which have been passed for export are chilled, frozen or stored in compartments containing carcass meats which have not been passed for export, separate locations as directed by the inspector shall be provided for the hanging or stacking of meats passed for export.
Temperatures of cold storage rooms.
(1) In the case of cold storage rooms the temperature shall not exceed 15 degrees Fahrenheit except during loading operations.
(2) Standard thermometers shall be installed in every compartment of a registered establishment under refrigeration.
Notice to be given of failure of refrigerating machinery.
If the refrigerating machinery in any registered establishment or in any establishment registered under regulation 18 of these Regulations, becomes wholly or partly inoperative from any cause and the temperatures of the place thereby rise beyond the prescribed temperatures, notice of the fact shall immediately be given by the proprietor or occupier to the inspector stationed at the establishment or in his absence to the Collector of Customs.
Rooms for treatment of edible fat and offal.
(1) Edible fat and other edible offal shall not be treated in the same room as inedible fat and other inedible offal.
(2) The floor area of the room in which edible fat and other edible offal is treated shall be such area as is approved by the Comptroller-General and shall not in any case be less than 96 square feet.
Construction of buildings. Killing and dressing rooms.
(1) The height of the killing and dressing rooms for cattle from the floor to the ceiling or wall plate shall be not less than 16 feet, and the walls to a height of not less than 4 feet shall be solidly constructed of brick, masonry or concrete or a combination of brick, masonry or concrete and structural steel.
(2) The height of killing and dressing rooms for sheep and pigs from the floor to the ceiling or wall plate shall be not less than 10 feet, and the walls to a height of not less than 4 feet shall be solidly constructed of brick, masonry or concrete or a combination of brick, masonry or concrete and structural steel.
(3) The space between the top of the walls and the ceiling or wall plate shall, if the Comptroller-General so directs, be provided with movable louvres.
(4) Walls constructed of brick, masonry or concrete shall be rendered impervious and washable by means of cement rendering. Internal angles of the killing and dressing rooms and of all offal and fat rooms shall be well rounded out from floors to walls and from walls to walls.
(5) In the case of pig slaughtering establishments the height of the scalding room shall be not less than 16 feet.
(6) The floors of all compartments shall be on a higher level than the surrounding ground and shall be laid in such a manner as to render them absolutely waterproof. Whether constructed of dressed stone pitchers, mineral asphalt or bricks they shall have a firm foundation of concrete and in the case of stone pitchers or bricks the interstices shall be grouted with cement mortar. Frogs of bricks shall not be exposed. All joints shall be as thin as practicable.
(7) In the case of sheep slaughtering houses, provision shall made for the delivery of inedible offal to the sorting rooms by means
of a water carriage or other approved conveyor situated underneath the floor. The conveyor shall be constructed of materials approved by the Comptroller-General.
(8) Each opening in the floor through which offal is delivered to the conveyor and all other openings in the floors of killing rooms shall be provided with a raised kerbing not less than 3 inches in height and constructed of material similar to that used in the construction of the floor, or other material approved by the Comptroller-General.
(9) There shall be no obstruction which may prevent the effective cleansing of any floor of any compartment of a registered establishment.
(10) In the construction of the roof the underside of the rafters or purlins shall, if the Comptroller-General so directs, be lined.
Hanging rooms.
24. (1) The height of the hanging rooms for cattle from the floor to the ceiling or wall plate shall be not less than 16 feet and that of hanging rooms for sheep or pigs not less than 10 feet.
(2) The walls to a height of not less than 4 feet from the floor shall, if the Comptroller-General so directs, be provided with movable louvres and the floor shall be constructed of material approved by the Comptroller-General.
Chilling freezing, and cold storage rooms.
(1) The chilling, freezing and cold storage rooms shall be constructed of reinforced concrete, brick or wood, or other material approved by the Comptroller-General, and shall be effectively insulated.
(2) The hanging rails in the chilling rooms for cattle shall be not less than 3 feet apart.
(3) In the case of chilling or freezing rooms for sheep and pigs the hanging rails shall be not less than 14 inches apart.
Edible offal, small goods, and edible fat rooms.
(1) The rooms in which edible offal, small goods and edible fats are prepared shall be constructed of material similar to that prescribed for killing and dressing rooms as set out in regulation 23 of these Regulations.
(2) All tubs or tanks used in the washing of raw fats shall be constructed of slabs of slate or of metal approved by the Comptroller-General or of reinforced concrete or of wood.
Ramps.
All ramps over which offal is conveyed from the sorting house to the digester house shall be constructed with a hard impervious surface of concrete or other suitable material approved by the Comptroller-General, and shall be provided with a raised kerbing at the sides at least 6 inches high.
Sorting house.
(1) The sorting house for offal shall if practicable adjoin the digester house and shall be constructed of materials similar to those prescribed for killing and dressing rooms as set out in regulation 23 of these Regulations.
(2) It shall be not less than 10 feet in height from the floor to the ceiling or wall plate.
(3) The walls shall be not less than 4 feet in height and the space between the top of the wall and the ceiling or wall plate may be louvred.
Casing house
The casing house used for purposes of soaking, sweating or fermentation of casings shall not be less than 200 yards distant from any compartment in which meat, meat products or edible offal is prepared for export and shall be constructed of materials similar to those prescribed for killing and dressing rooms as set out in regulation 23 of these Regulations.
Accommodation for employees.
(1) Adequate accommodation shall be provided for the maximum number of employees engaged at the establishment at any time after the commencement of these Regulations, and shall include—
(a) Rooms for dining with adequate seating and table accommodation;
(b) Rooms for dressing with accommodation to the satisfaction of the Comptroller-General for each person for clean and soiled clothing and personal effects;
(c) Lavatory with adequate wash basins and shower baths;
(d) Privy accommodation as far as possible separate from lavatory;
(e) Urinal accommodation readily accessible to employees working on the slaughter board.
(2) The dressing rooms shall be constructed of materials similar to those prescribed for killing and dressing rooms, as set out in regulation 23 of these Regulations, or of wood.
(3) The walls of all rooms for the accommodation of employees shall be not less than 12 feet in height and if constructed of wood shall be lined. The floors shall be constructed of impervious material approved by the Comptroller-General. The ceiling shall be lined.
(4) The walls and floors of lavatories and privies shall be constructed of materials prescribed for killing and dressing rooms as set out in regulation 23 of these Regulations.
Inedible offal.
(1) The digester and fertilizer dryers for the treatment of inedible offal shall be at least 90 feet distant from any building in which meat, meat products or edible offal is prepared or stored for export.
(2) The buildings shall be constructed of materials similar to those prescribed for killing and dressing rooms as set out in regulation 23 of these Regulations.
(3) The walls and floors shall be rendered impervious and washable by means of cement rendering and the floors shall be properly graded and drained.
Impervious floors and walls to be provided.
(1) The walls and floors of the killing and dressing rooms, the edible offal room, the inedible offal, edible fat, small goods, green bacon washing, sorting, casing, boning and canning rooms, save-alls, and of all lavatories and privies shall be rendered impervious and washable by means of cement rendering or as required by the Comptroller-General.
(2) The floors of all compartments shall be properly graded and drained.
Ventilation.
33. (1) Each unrefrigerated compartment of any registered establishment shall be amply provided to the satisfaction of the Comptroller-General with means for thorough ventilation so as to allow of complete change of air in them at least four times every hour.
(2) In the case of the killing room there shall be an opening in the roof protected by ventilating lanterns for a distance of three-quarters of the length of the whole building.
(3) In the case of other compartments there shall be either ventilating lanterns as prescribed in the last preceding sub-regulation or openings in the roof by means of tubular shafts protected by cowls, sectional area of the shafts being not less than one square inch to every 40 cubic feet of the cubic capacity of the compartment.
Wire fly-netting.
Wire fly-netting shall, if the Comptroller-General so directs, he provided over all openings including doors, windows and ventilators in the walls and roof of the hanging room.
Internal fittings.
(1) The internal fittings shall be so constructed as to reduce the handling of the carcasses as much as possible and to the satisfaction of the Comptroller-General.
(2) All benches, tables and similar articles shall be so constructed as to be easily drained, removed and cleansed and the spaces immediately above or beneath them shall not be enclosed.
Lighting.
(1) Each unrefrigerated compartment of any registered establishment shall be adequately lighted either by windows or openings in the walls or by sky-lights evenly distributed in the walls and roof.
(2) The area for admission of light shall be one-tenth of the floor area.
Air disconnexion of compartments and other structures.
There shall be to the satisfaction of the Comptroller-General air disconnexion between compartments used for the slaughter and preparation and storage of meat, meat products and edible offal and those used for purposes of dressing rooms, privy accommodation, sorting rooms, hide rooms and lacquer (canning) rooms.
Special sanitary and other requirements relating to premises where meat is preserved for export.
(1) The site of buildings in which meat is preserved for export shall be such as to allow of proper drainage, of free sunlighting of the buildings and of free air movements round and through the buildings.
(2) The buildings shall be constructed of materials similar to those prescribed for killing and dressing rooms as set out in regulation 23 of these Regulations.
(3) The height of the walls shall be not less than 16 feet.
(4) Provision for ventilation and light shall be made in accordance with regulations 33 and 36 of these Regulations and the openings in the walls for windows shall be not less than 4 feet from the floor.
(5) If the Comptroller-General so directs the buildings shall be rendered fly-proof.
(6) A separate place shall be provided for boning and trimming.
(7) Tables or benches in the place provided for boning shall be approved by the Comptroller-General and may be of wood. All tables in other processing rooms shall be covered with an impervious material approved by the Comptroller-General.
(8) All pickling tubs or tanks shall be constructed of slabs of slate or of concrete and all cages for the conveyance of meats from scalds to pickling tubs shall be constructed of aluminium or iron, or such other material as the Comptroller-General approves.
(9) Subject to these Regulations only receptacles constructed of materials approved by the Comptroller-General shall be used in the conveyance of edible and inedible products.
(10) To assist in the detection of unsound meat each canned meat Establishment shall provide for the inspector a testing room with a capacity of 1 per cent of a normal day’s pack and such room shall maintain sufficient heating arrangements to maintain a minimum temperature of 85 degrees Fahrenheit.
(11) In cases where chilling accommodation is not provided, carcass meats shall, if the inspector so directs, be treated until the process of scalding has been completed.
(12) An ample supply of pure water shall at all times he available for use in the processing of canned meats.
Special provision in regard to bacon and hams.
(1) No premises shall be approved as a registered establishment for the preparation of bacon and hams unless fly-proof accommodation be provided that will effectively protect the meat from flies from the time it leaves the drying rooms until it has been smoked seeded or shrouded or packed in salt in cases.
(2) A separate place shall be provided for cutting up or trimming and shall be constructed of materials similar to those prescribed for killing and dressing rooms as set out in regulation 23 of these Regulations.
(3) The curing room shall be built in accordance with conditions prescribed for chilling accommodation for registered establishments and in addition the floors shall be as prescribed for floors of killing and dressing compartments as set out in regulation 23 of these Regulations.
(4) A separate place constructed of materials similar to those prescribed for killing and dressing rooms as set out in regulation 23 of these Regulations shall be provided for the washing of green bacon and hams.
(5) Separate compartments constructed of materials approved by the Comptroller-General shall be provided for the drying and smoking of bacon and hams.
(6) The refrigerating machinery shall be capable of maintaining temperatures of 40 degrees Fahrenheit at all times in the curing room.
Division 3.—Sanitation.
Drainage.
(1) The drainage from the killing and offal rooms, hanging room and other compartments shall be directed by impervious surface drains to a settling pit constructed of concrete or other approved material and the pit shall be so constructed as to effectively retain all solids.
(2) Adjoining the settling pit there shall be a concrete bed for the deposition of solids removed from the pit. This bed shall be at least 5 feet wide and shall extend the length of one side of the pit; it shall have a raised kerb on the side and ends of not less than 6 inches in height, and shall drain into the pit.
(3) The arrangement for treatment and disposal of the works drainage generally shall be subject to the approval of the Comptroller-General.
(4) Where no approved sewerage disposal system is available in connexion with the privy accommodation a septic tank or other approved system shall be installed.
Handling and disposal of blood, offal, bones, waste matter, &c.
(1) The blood from the killing room shall be conveyed by means of impervious gutters or pipes properly graded to an imperviously constructed blood pit, tank or receptacle outside the, killing room to an approved blood treatment plant in or adjoining the digester house or fertilizer house.
(2) The blood pit or tank shall be constructed of brick or dressed stone grouted and rendered with cement or of concrete rendered with cement or of iron.
(3) The gratings covering blood and surface drains on the slaughter board shall be constructed of iron or other impervious material.
(4) Offal, other than paunches, from cattle not to be used for food shall be removed from the killing and dressing rooms to the sorting house in a manner approved by the Comptroller-General. Offal from sheep shall be dealt with as prescribed in regulation 23 (sub-regulation 7) of these Regulations.
(5) Paunches from cattle shall be delivered to a separate depot outside the killing room and the contents shall be removed from the establishment in a manner approved by the Comptroller-General.
(6) The depot to which paunches are delivered to be opened shall be constructed of reinforced concrete or other impervious material approved by the Comptroller-General, and shall be provided with a kerbing not less than 12 inches in height.
(7) The blood and inedible offal, in works which do not provide for its treatment shall be removed from the premises within eight hours of completion of slaughtering operations.
(8) All manure, dung or other filth from any registered establishment shall, while still fresh and free from putrefaction be collected in impervious watertight receptacles and conveyed without undue delay by a route as remote as practicable from the neighbourhood of the killing, dressing and hanging chambers and be disposed of so as not to cause nuisance or injury to health.
(9) The offal to be used for food shall be handled in a sanitary manner and shall be removed from the slaughter board in clean impervious receptacles and dressed and cleansed in a place set apart for that purpose only.
(10) No bones or waste matter of any kind shall be permitted to accumulate in any department where meat is being prepared for export.
(11) The fittings and appliances shall be such as to facilitate proper cleanliness.
(12) Facilities satisfactory to the Comptroller-General, for the destruction of diseased meat, shall be provided; they must be so placed or operated as to cause no odours or fumes to pervade any rooms wherein carcasses or products thereof are prepared for export.
Water supply and fittings.
(1) Means whereby an abundant supply of hot and cold water may be always available at any part of the premises the Comptroller-General so desires shall be provided at such pressure as to command the internal surfaces of compartments to a height of six feet from the respective floors.
(2) The supply of water shall be sufficient to provide for the different slaughtering operations, bath rooms and lavatory, the cleaning of utensils, appliances, apparatus, tools and fittings, the cleansing and flushing of all parts of the buildings, blood and manure pits, drains, wards, pens, races and roadways, and the wants of the maximum number and animals which could be on the premises at any one time. The water to and in the washing of meats and in the cleansing of utensils appliances in paratus tools and fittings shall be pure.
(3) Water shall be laid on to each compartment of the buildings and to the yards and lairs, and water taps shall be provided in each compartment in numbers in proportion to its size and so distributed as to be conveniently available directly or by means of lengths of hose for the purposes mentioned in this regulation.
(4) Water taps and drinking troughs shall, if the Comptroller-General so directs, be provided in all the yards and lairs.
General hygiene.
(1) The proprietor of the registered establishment shall be responsible for the maintenance of cleanliness and other sanitary conditions throughout the registered establishment.
(2) All operations shall be carried out in as clean a manner as practicable.
(3) The floors shall be thoroughly cleansed at least once daily, with the aid of hot water and washing soda or other cleansing substance approved by an inspector.
(4) Employees handling meat and edible products shall wear clean outer garments and wearing apparel not in use shall be kept in the prescribed dressing rooms. The use of hessian or material of a similar nature as protective outer garments, shall not be permitted, except in compartments under refrigeration.
(5) Smoking shall not be permitted in any department of a registered establishment containing meat, meat products or edible offal intended for export, and the proprietor of the establishment shall assist the inspector in the enforcement of this requirement.
(6) The proprietor of each registered establishment shall provide facilities for disinfecting knives and wipes used by inspectors and employees.
(7) The use of intoxicating liquor on registered premises shall not be permitted except for medicinal purposes.
(8) Such practices as chewing tobacco, spitting, placing knives in mouth, testing with air from the mouth any receptacle intended as a container of edible meats for export shall not be permitted.
(9) Employees who dress or handle diseased carcasses or parts shall, before handling or dressing other carcasses or parts, thoroughly cleanse their hands by washing in hot water to which has been added a prescribed disinfectant, and finally rinsing them in clean water. Implements used in dressing diseased carcasses shall be thoroughly cleansed in boiling water, followed by rinsing in clean water.
(10) No food shall be consumed in rooms or compartments other than prescribed dining rooms.
(11) The method of disinfecting knives and wipes shall be as follows:—
(i) Knives.—Boil in 1 per cent. solution of washing soda for 15 minutes, or thoroughly cleanse in hot soapy solution of cresol disinfectant, such as cyllin (2 per cent.) and follow by rinsing in clean water.
(ii) Wipes.—Boil in 1 per cent. solution of washing soda 30 minutes.
(12) No person suffering from an infectious disease whether notifiable by law or not or suffering from objectionable or contagious skin afflictions or who has unclean or medicated bandages shall take part or be employed in the inspection, conveyance or treatment of meat, meat products or edible offal.
(13) Employees shall wash their hands after visiting the privies, and the location of wash basins in this connexion shall be as directed by the inspector.
Division 4.—Yards, Lairs, Pens and Ramps.
Yards, lairs, pens and ramps.
(1) Separate yards, lairs and holding pens shall be provided for cattle, for sheep and for pigs.
(2) The lairs and pens shall be situated at a distance of not less than 10 yards from any part of the main building, and shelter structures approved by the Comptroller-General in connexion with the lairage shall be provided to accommodate one half-day’s normal killings.
(3) The holding pens shall be connected with the entrance to the slaughter pens by a ramp at least 30 feet in length with a width for cattle of not less than 2 ft. 6 in at the bottom and gradually widening to 3 feet at the top, and for sheep or pigs, of not less than 3 feet.
Ramps and construction thereof.
The sheep ramps leading from the holding pens or yards to the slaughter pens shall be constructed with a hard impervious surface of concrete or other suitable material approved by the Comptroller-General and shall be provided with a raised kerbing at the sides at least 6 inches high.
Provision for ante-mortem inspection.
A suitable race or yard shall be provided to enable ante-mortem inspection of cattle to be conducted and also for isolation and marking of any animals requiring to be put aside for separate killing.
Floor area of yards, holding pens and slaughter pens.
(1) The area of the yards and holding pens shall be such as to allow of at least 20 square feet floor space per head for cattle and 6 square feet per head for sheep and pigs.
(2) The floor area of the slaughter pens shall be constructed of materials similar to those prescribed for the floors of killing and dressing rooms as set out in regulation 23 of these Regulations and such area shall be commensurate with the slaughtering capacity of the establishment.
(3) Drainage from the buildings of the registered establishment shall not flow on to or over any of the yards or holding pens; nor shall drainage from the yards or holding pens be directed towards the buildings.
Partitions between pens. Gates between slaughter pens and slaughter board.
In the case of sheep the partitions separating the slaughter pens or slaughter pens and ramp shall be constructed of impervious material approved by the Comptroller-General and the gates or doors leading from the slaughter pens to the slaughter board if constructed of wood shall be lined with stout galvanized iron the sheets of which shall be riveted and soldered at the joinings.
Comptroller-General may permit use of alternative methods or materials.
Any person who intends to erect an establishment for the treatment of meat for export may submit to the Comptroller-General plans involving the use of methods or materials differing from those prescribed in this Part, and if, in the opinion of the Comptroller-General, the sanitary objectives aimed at by this Part will be attained by the use of the methods or materials proposed, he may permit the use of those methods or materials either wholly or in part in lieu of the methods or materials prescribed in this Part.
Part III—Supervision, Inspection, Preparation, Transportation, Marking and Trade Description of Meat Intended for Export.
Division 1.—Supervision, Inspection, Preparation and Transportation.
Supervision and Inspection.
(1) The operations of every registered establishment shall be subject to the supervision of an inspector.
(2) All slaughtering and preparation of meat, meat products and edible offal shall be carried out within reasonable hours.
(3) There shall be no obstruction or congestion of plant or employees in any department of a registered establishment which in the opinion of an inspector may prevent the satisfactory preparation of meat, meat products and edible offal for export or which may prevent an inspector from carrying out his duties in a proper manner.
(4) The Comptroller-General may suspend slaughtering or preparation of meat, meat products, or edible offal for export on any premises or on any place not maintained in a proper condition, and he may, if necessary, to secure efficient supervision and inspection, fix the hours of slaughter. At the close of each day’s operations, the proprietor of the establishment shall inform the inspector of the time of resumption of work in order that arrangements may be made for proper supervision.
(5) All animals shall in the opinion of an inspector be sufficiently rested before slaughter and shall be inspected both ante-mortem and post-mortem.
Diseased animals to be separately killed.
(1) Any apparently fevered or diseased animals and animals which an inspector deems to be “cripples” or “downers” shall be put aside to be killed separately.
(2) For the purposes of identification a distinctive mark or brand shall be applied to those animals.
Post-mortem inspection.
(1) All parts of the head and viscera intended for edible purposes shall be held until the post-mortem examination of the carcass is complete.
(2) Any carcass submitted for inspection with any lymph glands or the pleura or peritoneum stripped shall be rejected.
(3) Any carcass or portion thereof which on final inspection is found to be unsound, unwholesome or otherwise unfit for human food shall be condemned.
(4) A special rail shall be provided for retained, rejected and condemned carcasses.
(5) All carcasses retained for further inspection shall be placed on the rail provided for that purpose and held until the inspection of the carcass is complete.
(6) All condemned carcasses shall be marked conspicuously by slashing with a knife.
(7) All condemned carcasses (other than as provided for anthrax) shall be cut down immediately into a conspicuously marked condemned truck, and if no tank or digestor is set apart for them they shall if not incinerated be denaturated within a reasonable time by some odoriferous substance such as phenyle or kerosene.
(8) Except with the authority of an inspector, no part of any carcass shall be removed or so placed as to prevent its ready identification.
(9) Any carcass which in the opinion of an inspector is unsuitable for export but not unsuitable for food shall be rejected by marking with a knife, but in the case of such marking the carcass shall not be mutilated.
Carcasses infected with anthrax.
(1) When a carcass shows lesions of anthrax the inspector shall condemn and the proprietor of the registered establishment shall immediately incinerate or otherwise destroy all parts, including hides, hoofs, horns, viscera, intestinal contents, the fat and blood of the animal.
(2) The killing stand upon which the animal was slaughtered shall be disinfected with a 1 to a 1,000 solution of bichloride of mercury, or with such other disinfectant as is, in the opinion of the inspector, equally efficacious, and all knives, saws and other equipment which have come into contact with the carcass shall be sterilized.
Removal of worm nests.
Nodules found in any part of the carcass shall be removed.
Removal of briskets.
(1) The briskets shall be removed from all carcasses except those intended for Eastern trade or for any other destination from time to time approved by the Minister and from calves or vealers more than 180 lbs. in weight.
(2) The separation or “cropping” of the brisket shall not be effected until the carcass has been properly chilled and set.
(3) The line of separation or “cropping” of the brisket shall be in a direct line from the articulation of the first rib and first sternal segment to the reflection of the diaphragm or skirt on to the eleventh rib, or relatively so if ten rib crops are cut.
(5) Full forequarters of beef and full forequarters of veal from carcasses exceeding 180 lbs. in weight intended for Eastern trade shall be branded with the letters “E.T.,” and to the certificated tags attached to the meat there shall be prominently applied in indelible ink the letters “E.T.”
(6) In this regulation “Eastern trade” means trade with countries East of Ceylon and West of the 180th meridian.
Pork intended for United Kingdom.
(1) In the case of pork intended for export to the United Kingdom, the head shall be left attached to the body.
Pork intended for East.
(2) In the case of pork intended for export to the East the head, after inspection, may be removed from the body.
Facilitation of Inspection of pork.
(1) In order to facilitate examination of pork at the place of destination the submaxillary, post-pharyngeal parotid and superior cervical lympathic glands shall be incised and left exposed.
(2) In order to satisfy the requirements of the last preceding sub-regulation the cut in the midline of the maxillary space shall be continued beyond the angles of the lower jaw to the root of the tongue and as deep as to the spine; and skewers or spreaders shall be fixed across the openings of the throat and lower jaw before the carcass is frozen so as to keep both sides well apart.
(3) In order to facilitate inspection of the thorax a skewer shall be fixed in the divided brisket.
Pigs affected with tuberculosis.
Pigs affected with tuberculosis in any degree shall be rejected.
Dressing of carcasses.
Carcasses not dressed to the satisfaction of the inspector shall be rejected.
Carcasses to be removed to a cold storage chamber.
When any carcass has been inspected and passed for export, it shall, within such time as an inspector directs, be placed in a cool storage chamber of a registered establishment.
Edible offal to be removed to a cold storage chamber within a specified time.
All edible offal shall be immediately washed and conveyed from the edible offal room to the cold storage chambers and in no case shall the time occupied in the conveyance thereof exceed two hours.
Carcass beef to be sawn.
The exportation of frozen quarter or piece beef with respective parts of spinal column attached shall not be permitted unless the spinal column has previously been divided by a saw.
Wrapping and packing of meat, meat products and edible offal.
The wrapping or packing and the material used in the wrapping or packing of meat, meat products and edible offal shall be approved by the Comptroller-General.
Declaration of contents of packages.
To facilitate the identification and character of goods for Customs and other purposes:—
(a) there shall be a true declaration of the contents of the bag or package; and
(b) cuts of one kind only shall be placed in each bag or package.
Manifest of consignments.
To facilitate inspection by the British or foreign sanitary authorities all consignments shall be correctly manifested, giving the number of packages of each kind of cut in the consignment.
Freezing of boneless meat, &c.
In freezing and preparing for export cuts which have been boned and edible offal the proprietor of the registered establishment shall comply with the conditions set out in the second, third and fourth columns of the following Schedule opposite to the name of the cut or offal specified in the first column of that Schedule:—
Cut of Meat.
Shape in Freezing.
Serous Surfaces.
Glands.
Flanks...........
Frozen flat..........
In the case of thin flanks the peritoneum to be left exposed
Necks...........
Full necks and natural shape as cut off the quarter
Shins............
A full shin—natural shape
Buttocks.........
To be laid open to expose popliteal lymphatic gland
..................
Popliteal gland to be exposed, incised, examined, and left in situ
Clods...........
Natural shape as cut from the quarter
Pleural surface not removed
Prescapular gland to be exposed, incised, examined, and left
Loins............
Natural shape as cut from the quarter
Peritoneal surface not removed
Lumbar glands incised, examined, and left in situ
Loins and Flanks....
Frozen flat..........
Serous (peritoneal surface) not re-removed
Lumbar glands incised, examined, and left in situ
Chucks..........
Natural shape as cut from the quarter
If the cut be large, pleural surface to be left
Prescapular gland incised, examined, and left for further examination
Ribs............
To be left flat after boning
Pleural surface to be left
Middles..........
To be left flat after boning
Pleural surface to be left
Shoulders.........
To be cut large and frozen flat
If cut through the chest cavity, membrane and glands to be left
Where glands present, to be left in situ
Rumps...........
Left in natural shape and frozen
..................
Where glands present, to be left in situ
Full Crop.........
Natural shape........
Pleural surface to be left
Prescapular gland, incised, examined, and left for further examination. Other glands to be incised and left in situ
(1) Meat intended to be canned for export shall be slaughtered at a registered establishment and passed and marked for canning for export.
(2) The meat shall be of good colour, properly trimmed so as to be free from blood clots, bruises, bones, skin, gristle, tendon, serous membranes, and any coarse connective tissue.
(3) No scraps or trimmings shall be used.
(4) The use of jelly, other than that approved by the Comptroller-General, in excess of one part of jelly to every twenty-four parts of meat shall, except in the case of canned tongues, not be permitted.
(5) There shall not be an excess of fat; all soft fat shall be removed, and the meat shall contain at least 3 per cent. of good hard natural fat well distributed throughout the lean; the total fat shall not exceed 20 per cent.
(6) There shall be no added fat.
(7) With the exception of salt, sugar, and saltpetre, no preservative agent of any description shall be used.
(8) Not more than 3 per cent. of sodium chloride (common salt) nor more than 0.2 per cent. of potassium nitrate (saltpetre) shall be present in the finished product.
(9) All bull beef and ram mutton stall be treated in separate scalds and pickling tubs, and a distinguishing code mark in the form of embossing shall be applied to each tin or to the cap of each container of bull beef and ram mutton.
(10) Each tin or container for preserved meat, preserved rabbit or meat extract shall have embossed thereon the number of the registered establishment and figures indicating the month and year of packing.
(11) No tins or containers of preserved meat or preserved rabbit shall be packed in cases until ten days after the canning process has been completed.
(12) All tins or containers of preserved ox or cow beef to which bull beef has been added shall be labelled “Bull Beef” and shall bear the words “corned” or “boiled” in accordance with the preparation.
(13) All tins or containers of mutton to which ram mutton has been added shall be labelled “Ram Mutton” and shall bear the words “corned” or “boiled” in accordance with the preparation.
(14) Inspectors in charge of canned meat establishments shall supervise all packing and stacking of canned meat in pursuance of these Regulations.
(15) Except as provided for bull beef and ram mutton all admixtures such as beef and veal, beef and mutton, beef and pork, or any combinations thereof shall be clearly stated on the label of each tin or container.
Canned rabbit for export.
In canning rabbit for export all tins or containers shall be hand filled.
Preparation of tins and containers.
(1) All containers before use shall be thoroughly washed, sterilized and drained.
(2) All containers shall be stacked openings downwards until required for filling.
(3) Tins discovered to be leaky or faulty after sterilization shall not be reprocessed except under the following conditions:—
(a) that such reprocessing be conducted within six hours of the original processing; or
(b) if discovered during the latter part of the day, that the tins be held over until the following morning and placed in a room the temperature of which does not exceed 40 degrees Fahrenheit.
(4) All tins not reprocessed as provided in the last preceding sub-regulation shall be condemned, and not allowed to accumulate in the packing room.
(5) Containers of meat products constructed of tin shall be effectively lacquered or painted on the whole of the outer surfaces.
Labelling.
No label shall be applied to containers of meat products unless the design nature and dimensions of the label have been approved by the Comptroller-General.
Packing.
(1) Tins containing meat, meat product, or edible offal for export, shall be packed in cases which shall be clean and constructed of well-seasoned timber dressed to the satisfaction of the Comptroller-General, and of strength and durability sufficient in the opinion of an inspector to withstand satisfactorily such handling as is ordinarily incidental to carriage overseas.
(2) Second-hand cases shall not be used.
Preparation of edible fat.
(1) The fat used in the preparation of edible fat shall be the product of healthy animals which have been passed by an inspector as sound and suitable for human consumption.
(2) Edible fats shall be prepared under sanitary conditions, and provision shall be made for the effective cleansing and sterilization of appliances, where necessary, used in connexion with its manufacture.
(3) Water used in the washing of raw fats shall be pure.
(4) No certificate in accordance with Forms F, G, H or J in the Schedule to these Regulations shall be issued in respect of fats prepared wholly or in part from waste fats obtained from the premises of retail butchers, hotels, restaurants, ships, private houses or other similar sources.
Preparation of bacon and ham
Bacon and hams intended for export shall be packed in a manner approved by the Comptroller-General.
Packing of bacon and ham.
Bacon and hams packed in accordance with the following method shall be deemed to have been packed in accordance with the last preceding regulation:—
Bacon.—Cut surfaces to be lightly larded and each piece wrapped in grease-proof paper and then in calico or packed in oat hulls covered with strong calico or other material approved by the Comptroller-General.
Hams—Cut surfaces to be larded, covered with grease-proof paper and calico or packed in oat hulls covered with strong calico or other material approved by the Comptroller-General.
Cases.—The inside of each case in which bacon or hams are packed to be lined with strong brown paper and a good layer of salt placed in the bottom of case, and, as packing is continued, salt to be freely added so as to fill the case with bacon or ham and salt; the salt to be fine, dry and of good quality.
Re-inspection of goods.
(1) An inspector may at any time re-inspect any meat, meat product or edible offal which has been prepared, stored in, or returned to any registered establishment, or which is about to be shipped or has been placed upon any ship for export.
(2) If upon re-inspection such meat, meat product or edible offal is, for any reason, found to be unfit for export, the inspector may cancel any export permit or certificate already given and any marks prescribed by these Regulations which are applied to the goods and he may proceed to deal with the certification, grade-marking and stamping of the goods as if they had not been previously dealt with.
Meat unlawfully on board a ship for export.
No clearance shall be granted to any vessel carrying meat, meat product or edible offal intended for export which has not been dealt with in accordance with these Regulations.
Inspection at places other than registered establishments.
The Comptroller-General may, in exceptional cases, permit the inspection and examination under these Regulations of goods intended for export to be made in places other than registered establishments where the goods are submitted for examination not less than two days before shipment.
Sampling.
Samples taken by an inspector in accordance with section 5 of the Commerce Act 1905, shall be dealt with as the Comptroller-General from time to time directs.
Transportation.
(1) In cases where meat or meat products or edible offal is removed from one registered establishment to another registered establishment for any purpose, official inspection marks shall for purposes of identification be applied, before removal, to the goods or where application to the goods is impracticable to the containers of the goods.
(2) Meat, meat products or edible offal shall not be transferred from one registered establishment to another registered establishment unless it has been passed for export and is accompanied by a certificate signed by the inspector at the registered establishment where the goods were examined.
(3) In the case of any such transfer, the certificate shall be handed to the inspector in charge of the registered establishment to which the meat is consigned.
(4) Notwithstanding the provisions of the last three preceding sub-regulations, the goods referred to therein shall not be processed at a registered establishment unless after re-inspection by an inspector, they are found to be fit for export.
(5) No unfrozen carcasses shall be admitted to any registered establishment unless the inspector in charge or his assistant has been notified.
(6) Where frozen carcasses are received at a registered establishment in the absence of an inspector notice of the fact shall within eighteen hours be given to an inspector.
(7) Meat, meat products and edible offal intended for export shall not be conveyed in vehicles which are in an unclean or other unsanitary condition, nor shall they be handled by the driver of any such vehicle or by any other person wearing unclean outer garments.
(8) The design, construction and equipment of waggons trucks or other conveyances used in the carriage of freshly slaughtered, chilled or frozen meats shall be of a kind approved by the Comptroller-General.
(9) Meat, meat products and edible offal shall be handled in a sanitary manner from the time of leaving waggons, trucks or other conveyances at the ship-side until finally stowed in the ship.
(10) Frozen carcasses shall not be loaded into any vessel unless in the presence of an inspector.
Division 2.—Marking and Trade Description.
Ink stamping.
All meat found to be fit for human food or fit for export may be ink stamped by the inspector according to instructions from the Comptroller-General.
Inspector’s certificate to be attached.
A certificate signed by an inspector and bearing the “Passed for Export” stamp or the “Approved for Export” stamp as the case may be and stating that the meat is free from disease and suitable in every way for human consumption shall be attached to all meat passed for freezing for export: Provided that in the case of boned meats, whether in boxes or bags, and canned meats and meat products, the stamp and certificate may be applied to the cases containing the canned meats or meat products or to the boxes or labels on the bags containing the piece meats.
Approved for export and passed for export stamps.
All meat, meat products and edible offal intended for export shall bear such one of the following markings as is applicable thereto:—
(a) If in the opinion of the inspector the goods are not under good average quality a stamp in accordance with the following design :—
Star-shaped stamp that reads 'Commonwealth of Australia: Approved for Export'
*Note—Section 5 of the Commerce Act reads as follows:—
(1) An officer may inspect and examine all prescribed goods ..... which are entered for export or brought for export to any wharf or place.
(2) The officer may, where practicable, take samples of any goods inspected by him pursuant to this section and the samples so taken shall be dealt with as prescribed.
(3) For the purposes of this section an officer may enter any ship, wharf or place and may open any package and may do all things necessary for him to carry out his powers and duties under this section.
(b) If in the opinion of the inspector the goods are not under fair average quality a stamp in accordance with the following design:—
Circular stamp that reads 'Commonwealth of Australia: Passed for Export'
Prescribed trade description.
The exportation of meat, meat products or edible offal in any form is prohibited unless there is applied thereto a trade description as provided in this Part.
Trade description to be applied to meat.
The trade description to be applied to meat, meat products and edible offal intended for export, shall comply with the following provisions:—
(a) It shall be in the form of a principal label or brand affixed in a conspicuous and reasonably permanent manner in a prominent position to the goods and to the coverings containing the goods.
(b) It shall contain in prominent and legible characters a true description of the goods and the word “Australia”.
(c) It shall include any one and may include all of the following particulars, namely:—
(i) The name of the manufacturer or the producer or exporter.
(ii) The registered brand of the manufacturer or producer or exporter.
(d) The label or brand shall specify the net weight or quantity of the goods except in the case of carcase meat.
Trade description to be applied to bull beef, &c.
In the case of the following goods the trade description shall, in addition, comply with the following provisions:—
(a) In the case of meat that is the flesh of bulls or stags or rams, the trade description shall include:—
(i) In the case of carcase meat the word “Bull” or “Ram” prominently applied in some indelible colour in half-inch letters in a circle at least one and one-quarter inches in diameter to each piece of meat together with the words “Bull Beef” or “Ram Mutton” applied in similar size letters to a label or tag on the coverings of the goods; or
(ii) In the case of boxed or bagged meat the words “Bull Beef” or “Ram Mutton” indelibly branded or impressed in block letters at least one inch square on the boxes or bags containing the goods; or
(iii) In the case of canned meats the words “Bull Beef” or “Ram Mutton” is one-quarter inch letters incorporated in as permanent a manner as other markings applied in the principal label, on each tin and also in block letters at least one inch square indelibly branded or impressed on the cases containing the goods; and
(b) In the case of salt beef unless it has been subjected for at least a period of 16 days to a process of curing approved by the Comptroller-General, the trade description shall include in prominent characters the words “Below Standard”.
Trade description to be applied to meat essences, &c.
(1) In the case of meat essence or meat extract unless it is the extract or essence of meat which has been obtained from the flesh of cattle or sheep or rabbit by extraction, expression or concentration, and contains the protein of flesh but no yeast or other foreign substance except salt and condiments, the use in the trade description of the words “meat extract” or “meat essence” shall be an offence against these Regulations.
(2) All tins or containers of meat extract or meat essence obtained from the flesh of rabbits shall be labelled “Extract of Rabbit Meat”.
Unauthorized use of official marks.
No person shall except by authority of an inspector and in accordance with these Regulations apply to any goods or coverings thereof any official stamp or mark or any stamp or mark purporting to be or resembling such a stamp or mark.
Penalty: Fifty pounds.
Interference with official markings.
Except by authority and in accordance with these Regulations no trade description or official stamp or mark appearing on any goods which have been inspected under these Regulations by an inspector shall be removed, altered or interfered with.
Penalty: Fifty pounds.
Part IV.—Exportation.
Notice of intention to export.
Every person who intends to export meat, meat products or edible offal shall give written notice to an inspector in accordance with Form D in the Schedule to these Regulations at least one clear working day before the proposed date of shipment.
Declaration to accompany notice.
A declaration by the exporter shall accompany the notice of intention to export canned meat, salt beef, meat extract or meat essence stating:—
(a) In the case of meat extract or meat essence whether the goods have been prepared in accordance with these Regulations.
(b) In the case of canned meat its condition as to soundness and suitability for human consumption; that it has been prepared from the flesh of healthy animals, and that it was canned and cooked not less than ten days prior to submission for export.
(c) In the case of salt beef, the time occupied in the process of curing; and
(d) In the case of bacon and hams, the time occupied in curing, drying and smoking.
Export permits.
(1) An export permit in accordance with Form E in the Schedule shall be issued by the inspector to the exporter in all cases in which the provisions of these Regulations have been complied with, and a note to that effect signed by an inspector has been made upon the face of the Notice of Intention.
(2) The export permit shall be delivered by the exporter to the officer at the export ship at the time the goods are brought to the wharf for shipment.
(3) When goods are transferred from one port to another for export, the export permit shall be immediately forwarded by the exporter to the Collector of Customs at the port of export.
Local consumption.
Subject to regulation 100 of these Regulations, the Comptroller-General may allow any goods mentioned in these Regulations which have been examined or marked by an inspector for export to be removed from a registered establishment for consumption within the Commonwealth, provided that all official inspection marks (other than those of a permanent nature) are removed, and any official documents issued in connexion with the goods are returned to the Customs for cancellation.
Certificates by inspectors.
(1) An inspector after inspecting and examining any meat, meat product, or edible offal for export may issue a certificate in accordance with such of Forms F, G, H or J in the Schedule as is applicable to the case.
(2) Two copies of each certificate issued by an inspector shall be given to the exporter or manufacturer of the goods, and one retained by the Collector or dealt with as the Minister directs.
Part V.—Registration of Brands.
Register of brands.
A register of brands used by owners for any meat, meat products, or edible offal, intended for export shall be kept by the Comptroller-General.
Application for registration.
An application for the registration of a brand shall be in accordance with Form K in the Schedule and may be made by the owner of the brand and shall be accompanied by seven copies of the brand.
Brand to be registered as trade mark.
No brand shall be registered unless it is registered as a Trade Mark under the Trade Marks Act 1905-1922.
Registration number.
A separate registration number shall be allotted to each registered brand, and the number so allotted may be applied to goods in conjunction with the brand.
Transfer of mark.
(1) If a trade mark which is registered as a brand is transferred, notice of the transfer shall be given by the transferee to the Comptroller-General.
(2) If a trade mark which is registered as a brand ceases to be registered as a trade mark, its registration as a brand under these Regulations shall cease.
Part VI.—Miscellaneous.
Penalties for breaches of Regulations.
Any person committing a breach of these Regulations for which no other penalty is provided shall be liable to a penalty not exceeding Twenty pounds.
Fees, &c.
(1) There shall be paid to the Collector in respect of all live stock submitted for slaughter and inspection for export the following fees:—
Sheep, Lambs, or Goats ........... ½ d. per head
Cattle or Calves.............6d. per head
Pigs.....................6d. per head
and in addition where the amount of fees payable is exceeded by the expenses incurred by the Department of Trade and Customs in supplying the services of an inspector at any registered establishment for the purpose of inspecting for export goods of the classes enumerated in this regulation the Minister may require to be paid, and if the Minister so requires the exporter shall pay, a sum equal to the excess.
(2) The sum of Two shillings and sixpence per hour or part thereof shall be paid to the Collector in respect of the services of an officer engaged in supervising the preparation or re-inspection of carcase meats or meat products for export and in addition in any case where the amount so payable is exceeded by the expenses incurred by the Department of Trade and Customs in supplying the services of an inspector the Minister may require to be paid, and if the Minister so requires the exporter shall pay, a sum equal to the excess.
(3) The sum of 1½d. for each quarter of beef or part thereof and the sum of ½d. per carcase of mutton or part thereof shall be paid to the Collector in respect of the re-inspection of meat received at canning factories and examined at time of slaughter in accordance with regulation 102 of these Regulations.
(4) No meat, meat products, or edible offal, shall be permitted to be removed from any registered establishment until the fees in respect of those goods have been paid.
(5) As a condition precedent to supplying the services of an inspector, the Comptroller-General may require to be lodged with the Collector in advance a sum estimated to cover charges to be made under this regulation for a period of not less than one month, and, after the charges incurred during that period have been deducted the balance may be refunded to the exporter.
Proprietors and others to comply with directions of inspector.
Proprietors of registered establishments and the servants and agents of proprietors of registered establishments shall comply with all directions given by an inspector in pursuance of these Regulations.
Penalty: Fifty pounds.
Proprietors of registered establishments to supply information, labour, &c.
Proprietors of registered establishments shall furnish to the Inspector-in-Charge, upon request, accurate information regarding receipts of stock, shipments and products on hand and shall supply all necessary help to affix labels and stamps under the supervision of an inspector.
Inspection under State Acts.
Where by the law of any State any goods are required to be inspected and approved by a State authority before export, and the Minister is satisfied that such inspection and approval are as efficient as inspection and markings under these Regulations, the Minister may direct that such inspection and approval shall be accepted, wholly or partly, in lieu of examination and marking under these Regulations.
Analysts.
(1) The Minister may appoint any qualified person to be an analyst for the purpose of the Act and these Regulations.
(2) All Customs Analysts shall without further appointment be analysts for the purposes of the Act and these Regulations.
Every certificate of the result of an analysis shall be primâ facie evidence of the facts therein stated.
A copy of a certificate of analysis relating to any goods for export enumerated in these Regulations may be supplied by the Collector of Customs to the manufacturer or exporter of the goods on either of the following conditions:—
(a) Where the analysis is made at the instance of an officer for departmental purposes, the certificate may be supplied upon payment to the Customs of one shilling; or
(b) Where the analysis is made at the request of the manufacturer or exporter desirous of obtaining the certificate, the certificate may be supplied upon payment to the Customs of ten shillings and sixpence.
Repeal.
The Commerce Regulations 1913 (Statutory Rules 1913, No. 347, as amended by Statutory Rules 1915, No. 224, by Statutory Rules 1916, Nos. 103, 195, and 292, by Statutory Rules 1917, Nos, 15, 47, 113, 184, 286, and 295, by Statutory Rules 1918, Nos. 106, 217, 283, and 292, by Statutory Rules 1919, Nos. 11, 83, and 233, and by Statutory Rules 1920, No. 141) in so far as they relate to meat, salt beef, meat extract, meat essence or live stock, are hereby repealed.
Note re Prohibited Exports.—A Proclamation has been issued (vide Gazette No. 38 of 29th April, 1920) which supersedes the Proclamation of 2nd May, 1911, prohibiting the exportation of meat—
(1) unless it has been certified to be fit for export by an inspector appointed under the Customs Act 1901-1920 to examine meat intended for export; or
(2) which is affected by any mould fungus; or
(3) which has deteriorated in any other way since the meat was examined passed and certified by an inspector as aforesaid; or
(4) in the case of frozen meat which in the opinion of an inspector is not sufficiently hard frozen for export; or
(5) which is misshapen or improperly packed.
THE SCHEDULE.
Form A.
Commonwealth of Australia.
The Commerce (Meat Export) Regulations.
APPLICATION FOR THE REGISTRATION OF AN ESTABLISHMENT.
To the Comptroller-General of Customs,
Department of Trade and Customs,
Melbourne.
Sir,
I hereby make application for the registration under The Commerce (Meat Export) Regulations of the undermentioned establishment in which I propose to conduct the operations described hereunder in connexion with the exportation or treatment for export of meat, meat products, or edible offal.
I submit herewith plans and specifications of the premises referred to also a cheque for the sum of £1 1s. 0d. (One pound one shilling) being prescribed fee in respect of this application.
Applicant.
(1)Name and Address of Proprietor.
(2)Nature of proposed Operations.
(3)Location of Establishment.
(4) Description of any other Operations carried on in this Establishment.
(For Departmental purposes only.)
Application approved.
not approved.
Registered No..........
Registration to expire on 31st December, 19
Comptroller-General
Form B.
Certificate No. Image unavailable in extracted text Department of Trade and Customs, Melbourne.
Commonwealth of Australia.
COMMERCE (MEAT EXPORT) REGULATIONS.
I hereby certify that subject to the conditions hereunder indicated the premises situated at……………………in the State of ………have been registered in the name of of……………… as an establishment in which the following operations may be conducted:—
...................................
...................................
...................................
and that the registered number of such establishment is…………………………………
This certificate is granted subject to the conditions that operations will be conducted in accordance with requirements prescribed under the Customs Act 1901-1920 and the Commerce (Trade Descriptions) Act 1905, and that it will be liable to be withdrawn in the event of a contravention of the Commerce. (Meat Export) Regulations or other applicable Regulations in force for the time being.
This certificate will remain in force until 31st December, 19
Dated this day of 19 , at Melbourne, in the State of Victoria
Comptroller-General.
Form C.
Commonwealth of Australia.
The Commerce (Meat Export) Regulations.
APPLICATION FOR THE RENEWAL OF THE REGISTRATION OF AN ESTABLISHMENT.
To the Comptroller-General of Customs,
Department of Trade and Customs,
Melbourne.
Sir,
I hereby make application for the renewal of the registration under The Commerce (Meat Export) Regulations of the undermentioned establishment in which I propose to conduct the operations described hereunder in connexion with the exportation or treatment of meat, meat products or edible offal.
I forward herewith a cheque for the sum of £1 1s. 0d. (One pound one shilling) being prescribed fee in respect of this application.
Applicant.
(1)Name and Address of proprietor.
(2)Nature of proposed operation.
(3)Location of Establishment.
(4)Description of any other operations carried on in this Establishment.
(For Departmental purposes only.)
Application approved.
not approved.
Registered No.........................
Registration to expire on 31st December, 19
Comptroller-General.
Commonwealth of Australia. Form D.
The Commerce (Meat Export) Regulations.
NOTICE OF INTENTION TO EXPORT MEAT, MEAT PRODUCTS, OR EDIBLE OFFAL.
........................
....................19
To the Examining Officer at...................
Port of
State of
Notice is hereby given that I (or we) intend to export goods as set out hereunder.
The goods will be sent to the above-mentioned appointed place and will arrive there about ………… (a.m.)/ (p.m.) … 19
I declare that I am (the agent duly authorized by .............................) the owner of the above-mentioned goods and that the said goods are
........................Exporter.
Declared before me this day of 19
Curly bracketOfficer of Customs
.................................or
Justice of the Peace.
Note.—No declaration is required in regard to frozen meats.
(This part to be filled in by the Officer.)
Goods examined, marked and forwarded for shipment.
...............................Examining Officer.
/ / 19
Form E.
Commonwealth of Australia.
The Commerce (Meat Export) Regulations.
Department of Trade and Customs.
EXPORT PERMIT.
State of
Port of
Date 19 .
To the Officer of Customs,
.................Wharf.
The provisions of the Commerce (Meat Export) Regulations have been duly
complied with in regard to the following goods to be shipped per.......
Marks.
Exporter.
Character of Goods.
Quantity.
.........................Examining Officer.
.........................Appointed Place.
Shipped the above goods.
...............Officer of Customs.
Date 19
Note.—This form is to be delivered by the exporter to the Customs Officer at the export ship at the time the goods are brought for shipment, and to be returned by the Customs Officer at the ship after shipment of the goods to the Officer at the above-mentioned appointed place.
(This Form to be printed on white paper in size 10 inches by 8 inches.)
Form F.
Commonwealth Coat of Arms
No.........
Commonwealth of Australia.
The Commerce (Trade Descriptions) Act 1905.
Department of Trade and Customs.
CERTIFICATE AS TO SUITABILITY OF MEAT, CANNED MEAT, MEAT EXTRACT OR MEAT ESSENCE FOR EXPORT.
This is to certify that.......branded as under and shipped per s.s...............to on 19 , has been examined and found by ante-mortem and post-mortem inspection to be free from disease and suitable in every way for human consumption, and that no injurious ingredient has been used in its preparation.
Exporter. Meat. Brand. Number.*
Dated at.........in the State of..................the......... day of 19
......................
Examining Officer.
* Insert number of carcasses, cases, &c., as the case may be.
Form G.
Certificate No. Commonwealth Coat of Arms
Commonwealth of Australia.
The Commerce (Meat Export) Regulations.
Department of Trade and Customs.
OFFICIAL MEAT INSPECTION CERTIFICATE OF COUNTRY OF SLAUGHTER.
(For continuous shipment of Meat and Meat Food Products to United States.)
Place...................... Date ......................
(City) (Country)
I hereby certify that the meat and meat food products herein described were derived from cattle, sheep, swine, or goats, which received ante-mortem and post-mortem veterinary inspection at the time of slaughter, and that such meat and meat food products are sound, healthful, wholesome, and otherwise fit for human food, and have not been treated with, and do not contain, any preservative, colouring matter, or other substance not permitted by the Regulations of the United States Secretary of Agriculture governing meat inspection, filed with me, and that said meat and meat food products have been handled only in a sanitary manner in this country.
Kind of Product. Number of Pieces or Packages. Weight
Shipping marks ...................................................
(Signature)...........................
Examining Officer.
Note.—A certificate in the above form is required to accompany each consignment transported to the United States from the country of the slaughter of the animals from which the meat and meat food products are derived, without unloading in any other country except to transfer the same from one carrier to another in the course of continuous transportations and to be delivered by the consignee, or his agent, to the Inspector of the Department of Agriculture at the point of inspection in the United States.
Form H.
Certificate No. Commonwealth Coat of Arms
Commonwealth of Australia.
The Commerce (Meat Export) Regulations.
Department of Trade and Customs.
OFFICIAL MEAT INSPECTION CERTIFICATE OF COUNTRY OF SLAUGHTER.
For continuous shipment of Meat and Meat Food Products to the Philippine Islands.
I hereby certify that the Meat and Meat Food Products herein described were derived from cattle, sheep, swine, or goats, which received ante-mortem and post-mortem veterinary inspection at the time of slaughter, and that such meat and meat food products are sound, healthful, wholesome and otherwise fit or human food, and have not been treated with, and do not contain, any preservative, colouring matter, or other substance not permitted by administrative decision, Food and Drugs Act, issued by the Bureau of Health for the Philippine Islands, adapted from food inspection, decisions No. 76 and 89, United
States Department of Agriculture and by Instructions of the Director of Health for the Philippine Islands, filed with me and that said Meat and Meat Food Products have been handled only in a sanitary manner in this country.
Kind of Product.
Number of Pieces or Packages.
Weight.
.....................
................................
.............
.....................
................................
.............
.....................
................................
.............
.....................
................................
.............
.....................
................................
.............
.....................
................................
.............
.....................
................................
.............
Identification marks on meats and packages.........................................
Shipping Marks ..........................................................
(Signature)..........................
(Name of official of national foreign Government authorized to issue inspection certificates for meat and meat food products exported to the Philippine Islands.)
(Official Title) .......................
The following information is required to be supplied by each carrier loading the consignment :—
Loaded............................. at ............................. on
(Signature of Officer or Agent of Carrier making indorsement.)
Form J.
Certificate No......................Commonwealth Coat of Arms
Commonwealth of Australia.
The Commerce (Meat Export) Regulations.
Department of Trade and Customs.
OFFICIAL MEAT INSPECTION CERTIFICATE OF COUNTRY OF SLAUGHTER.
(To be used in respect of shipment of meat, meat products or edible offal to Canada.)
Place...........
Date.........................
I,........appointed and authorized by the National Government to issue certificates covering the export of carcasses, portions and products, do hereby certify that the carcasses, portions and products
herein described were given efficient ante and post-mortem inspection examination, that the handling and manufacture were carried on under the sanitary conditions provided for in the Regulations, and that the description of the shipment is true and correct and conforms to the requirements as set forth in the Regulations made under the Meat and Canned Foods Act of the Dominion of Canada, and that such carcasses, portions or products bear the official Inspection Mark of this country as herein shown, and that they are at this date wholesome and fit for human food.
.........................
(Fac-simile of Inspection Mark.)
Description and kind...................................................
No. of pieces or packages................................................
I hereby make application for the registration, under the Commerce (Meat Export) Regulations of the brand (or brands) of which (or each of which) seven copies are forwarded herewith. The brand (or brands) have been registered as trade mark in the Trade Marks Office of the Commonwealth (or States of ).
Description of Brand.
Name and Address of Owner.
Name of Article to which Brand is to be applied.
The Comptroller-General.
Submitted.
Applicant.
Collector of Customs.
/ / 19
Registration approved. Brand registered.
Comptroller-General. No.
/ / 19
/ / 19 Collector informed accordingly.
/ / 19
COMMERCE (MEAT EXPORT) REGULATIONS.
INDEX.
RegulationNo.
Air disconnexion of compartments and other structures............................
37
Analysts and analyses....................................................
104–106
Bacon and ham establishments—............................................
construction requirements, &c.............................................
39
preparation and packing.................................................