75Standards for abattoirs

75 Standards for abattoirs

75 Standards for abattoirs

(1) An abattoir must be operated in a way that complies with the following standards—

(a) for an abattoir where the slaughtering of meat, other than poultry meat, rabbit meat, ratite meat or crocodile meat occurs—the standards specified in Australian Standard AS 4696:2023, Hygienic production and transportation of meat and meat products for human consumption, as in force from time to time,

(b) for an abattoir where the slaughtering of poultry meat occurs—the standards specified in Australian Standard AS 4465—2006, Construction of premises and hygienic production of poultry meat for human consumption, as in force from time to time,

(c) for an abattoir where the slaughtering of rabbit meat occurs—the standards specified in Australian Standard AS 4466–1998, Hygienic production of rabbit meat for human consumption, as in force from time to time,

(d) for an abattoir where the slaughtering of ratite meat occurs—the standards specified in Australian Standard AS 5010–2001, Hygienic production of ratite (emu/ostrich) meat for human consumption, as in force from time to time,

(e) for an abattoir where the slaughtering of crocodile meat occurs—the standards specified in Australian Standard AS 4467–1998, Hygienic production of crocodile meat for human consumption, as in force from time to time,

(f) for an abattoir where the slaughtering of more than one type of meat referred to in paragraphs (a)–(e) occurs—the standards specified in each relevant paragraph.

(2) In addition to complying with the requirements of subsection (1), an abattoir must be operated to comply with Australian Standard AS 4696:2023, Hygienic production and transportation of meat and meat products for human consumption, Part 6, clause 17, as in force from time to time, if the following are passed at the abattoir as fit for use only as animal food—

(a) poultry meat,

(b) rabbit meat,

(c) ratite meat,

(d) crocodile meat.

(3) For this section, the Standard referred to in subsection (2) is taken to extend to the following—

(a) abattoir meat that is poultry meat, rabbit meat, ratite meat or crocodile meat,