5‑12 Temperature requirements for storin5‑12 Temperature requirements for storing, handling and transporting certain prescribed meat or meat products

#### 5‑12 Temperature requirements for storing, handling and transporting certain prescribed meat or meat products (1) This section applies in relation to prescribed meat or meat products (other than shelf‑stable meat products). Requirements for storage and handling (2) The requirements of subparagraphs 15.2(a)(i) and (ii) of the Australian Meat Standard are taken to be met in relation to the meat or meat products if the meat or meat products are stored and handled at a temperature no warmer than 7 °C on any of their surfaces. (3) The requirement of paragraph 15.7(a) of the Australian Meat Standard is taken to be met if the meat or meat products: (a) are at a temperature no warmer than 7 °C on any of their surfaces; or (b) are still being reduced in temperature in accordance with the approved arrangement covering operations to prepare the meat or meat products for export. > Note: If the meat or meat products are still being reduced in temperature, the effectiveness of the refrigeration process is assessed using the refrigeration index criteria (see section 5‑13). Requirements for transport (4) The requirements of subparagraphs 24.3(a)(i) and (ii) of the Australian Meat Standard are taken to be met if the meat or meat products: (a) are transported at a temperature no warmer than 7 °C on any of their surfaces; or (b) are still being reduced in temperature in accordance with the approved arrangement covering operations to prepare the meat or meat products for export. > Note: If the meat or meat products are still being reduced in temperature, the effectiveness of the refrigeration process is assessed using the refrigeration index criteria (see section 5‑13).