Food Production (Safety) Regulation 2014
sec.134Chilling carcass of animal killed at abattoir
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sec.134 Chilling carcass of animal killed at abattoir
This section applies to an accreditation holder who dresses an animal if the animal is killed at an abattoir. After dressing the animal, the holder must— chill the animal’s carcass to a temperature, and within a period, that ensures the acceptability of meat from the carcass is not affected; and keep the carcass at the temperature. Maximum penalty—20 penalty units. (sec.134-ssec.1) This section applies to an accreditation holder who dresses an animal if the animal is killed at an abattoir. (sec.134-ssec.2) After dressing the animal, the holder must— chill the animal’s carcass to a temperature, and within a period, that ensures the acceptability of meat from the carcass is not affected; and keep the carcass at the temperature. Maximum penalty—20 penalty units.
- (a) chill the animal’s carcass to a temperature, and within a period, that ensures the acceptability of meat from the carcass is not affected; and
- (b) keep the carcass at the temperature.