5‑32 Handling crocodiles and crocodile m5‑32 Handling crocodiles and crocodile meat

5‑32 Handling crocodiles and crocodile meat

(1) A crocodile must not be killed for crocodile meat for export for food if: (a) it is moribund or diseased; or (b) it has been fed or treated with a substance that could adversely affect the fitness for human consumption of crocodile meat derived from the crocodile; or (c) it has been rejected for slaughter for human consumption in accordance with the Australian Crocodile Meat Standard. (2) The killing, bleeding, skinning and evisceration of crocodiles and the removal of their meat must be carried out in a way that minimises or eliminates the risks of contamination of crocodile meat derived from the crocodiles.

Note: For guidance on how to comply with this provision, see the Australian Crocodile Meat Standard. For example, feed should be withheld from crocodiles at least 2 days before they are killed. Localised abscesses encountered during skinning should be removed by trimming.

(3) During skinning, evisceration and the removal of crocodile meat, there must be no contact between the carcases and carcase parts of different crocodiles. (4) Crocodile meat for export as food must not be contaminated by: (a) crocodile carcases and carcase parts that have not been washed, skinned and eviscerated; or (b) external crocodile skin surfaces or the contents of the gut, oesophagus and cloaca of the crocodile; or (c) foreign matter.