14Requirement to be accredited

14 Requirement to be accredited

(1)  In this regulation –

ready-to-eat meat means meat, meat product or poultry meat, intended for human consumption without further heating or cooking, that is –

(a) fermented meat that is cooked or uncooked; or

(b) pate; or

(c) dried meat; or

(d) slow-cured meat; or

(e) luncheon meat; or

(f) cooked muscle meat; or

(g) any other meat, meat product or poultry meat that is considered ready-to-eat meat under a standard that is specified in Schedule 2 .

(2)  Subject to subregulation (3) , the proprietor of a meat processing business, or poultry production business, is required to be accredited under the meat and poultry food safety scheme.

(3)  The proprietor of a meat processing business, or poultry production business, is not required to be accredited under subregulation (2) if the meat processing business, or poultry production business, is –

(a) only involved in –

(i) homekill processing; or

(ii) the growing, keeping or transporting of live poultry for the purpose of producing homekill meat or poultry meat that is not intended for sale or commercial use; or

(b) a food business, registered under Part 7 of the Food Act 2003 , that does not engage in –

(i) the slaughter of animals; or

(ii) poultry production; or

(iii) the production or manufacturing of ready-to-eat meat for human consumption.