Food Act 1989 Regulation relating to possession and sale of kangaroo meat for human consumption (1993-116) [GG No 28 of 24.3.1993] (NSW)
1993—No. 116
FOOD ACT 1989—REGULATION
(Relating to possession and sale of kangaroo meat for human consumption)
NEW SOUTH WALES
[Published in Gazette No. 28 of 24 March 1993]
HIS Excellency the Governor, with the advice of the Executive Council,
and in pursuance of the Food Act 1989 and on the recommendation of the Food Advisory Committee, has been pleased to make the Regulation set forth hereunder.
RON PHILLIPS,
Minister for Health.
The Food (General) Regulation 1992 is amended:
(a) by inserting at the end of clause 11 the following subclause:
(3) This clause does not apply to a vehicle in which the food
handled for sale is kangaroo meat, if the vehicle is licensed as a
class 4 meat van under the Meat Industry (Licensing) Regulation
1980 and complies with the Code referred to in clause 64A.
(b) by inserting at the end of clause 12 the following subclause:
(3) This clause does not apply to a vehicle in which the food handled for sale is kangaroo meat, if the vehicle is licensed as a
class 4 meat van under the Meat Industry (Licensing) Regulation
1980 and complies with the Code referred to in clause 64A.
(c)
by inserting after clause 58 (2) (c) the following word and paragraph:
; or
(d)
kangaroo meat conveyed for sale in a vehicle that is licensed as a class 4 meat van under the Meat Industry (Licensing) Regulation 1980 and complies with the Code referred to in clause 64A.
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(d)
by inserting in clause 64 after the word “kangaroo” the words “(except kangaroo meat exempted under subclause (2))”;
(e) by inserting at the end of clause 64 the following subclause:
(2) Kangaroo meat is exempted from subclause (1) if the kangaroo from which the meat is derived has been killed and handled, and the meat has been handled, prepared, processed, inspected, transported and stored, in accordance with the Code referred to in clause 64A.
(f) by inserting after clause 64 the following clause: Sale of kangaroo meat for human consumption
64A. (1) A person must not sell kangaroo meat for human consumption by retail unless:
(a) the kangaroo from which the meat is derived has been killed and handled, and the meat has been handled, prepared, processed, inspected, transported and stored, in accordance with the Code; or (b) it or the carcass from which it came was brought into the State in accordance with section 43 (1A) of the Meat Industry Act 1978. (2) In addition, a person must not sell kangaroo meat for human consumption by retail which is uncooked unless the meat is packed by being enclosed in plastic or other packaging material and the pack is identified as required by the Code.
(3) In this clause, “the Code” means the New South Wales Code of Practice for Kangaroo Meat for Human Consumption approved by the Department of Health and the Meat Industry
Authority of New South Wales, as in force from time to time.(4) The Code and any amendments to the Code must be published in the Gazette, and the Code and any amendment to the Code are of no effect until so published.
Maximum penalty: 25 penalty units.
1993—No. 116
EXPLANATORY NOTE
The object of this Regulation is to amend the Food (General) Regulation 1992 to facilitate the possession and sale of kangaroo meat for human consumption as a consequence of the enactment of the Meat Industry (Game Meat) Amendment Act 1992.
For this purpose, the Regulation:
(a) provides that certain requirements applying to vehicles in which food is transported are not to apply to certain vehicles transporting kangaroo meat if those vehicles are licensed under the Meat Industry (Licensing) Regulation 1980 and comply with the New South Wales Code of Practice for Kangaroo Meat for Human Consumption approved by the Department of Health and the Meat Industry Authority of New South Wales and published in the Gazette (“the Code”); and (b) removes the prohibition on keeping or processing kangaroo meat in premises used to handle meat for sale for human consumption if the kangaroo from which the meat is derived was killed and handled, and the meat was handled, prepared, processed, inspected, transported and stored, in accordance with the Code; and (c) makes it an offence to sell kangaroo meat for human consumption by retail unless the kangaroo from which the meat is derived was killed and handled, and the meat was handled, prepared, processed, inspected. transported and stored, in accordance with the Code or the meat or the carcass from which it came was brought into the State in accordance with the requirements of the Meat Industry Act 1978; and (d) in addition, makes it an offence to sell uncooked kangaroo meat for human consumption by retail unless the meat is packaged and is identified as required by the Code.
This Regulation is made under the Food Act 1989, including section 90 (the general regulation making power).
1993—No. 116
NEW SOUTH WALES
CODE OF PRACTICE
FOR
KANGAROO MEAT
FOR
HUMAN CONSUMPTION
Department of Health Meat Industry Authority New South Wales New South Wales 1993—No. 116
CONTENTS
Page
| 1. Kangaroos | 6 |
| 2. Professional kangaroo shooters | 6 |
| 3. | Shooting vehicle and accessory equipment | 7 |
| 4. Professional kangaroo shooting | 14 |
| 5. Professional kangaroo shooters ante-mortem inspection | 15 |
| 6. Professional kangaroo shooters post-mortem inspection and field |
dressing procedure 15
| 7. Field depot chillers | 19 |
| 8. | Refrigerated vehicles for carcass transport to processing plants | 20 |
| 9. | Kangaroo skinning and carcass dressing plants: | |
| construction and equipment requirements | 21 | |
| 10. | Kangaroo carcass dressing and meat inspection procedure | 23 |
| 11. | Requirements for carcass boning and meat packing facilities | 21 |
| 12. Butchers cuts and carcass breakdown for the NSW market | 29 |
| 13. Refrigerated vehicles for transporting retail packaged kangaroo meat 30 14. Retail outlets | 30 |
| 15. | Restaurants | 30 |
| 16. Smallgoods manufacturers | 30 |
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1. KANGAROOS
• relevant to wild kangaroos ranging through the State of New South Wales
• taken in accordance with the principles of management for kangaroo
populations as stated in the National Parks and Wildlife Service of NSW
Kangaroo Management Program
• taken from regions of the State declared as commercial zones by the
NPWS of NSW
• taken from properties with populations of kangaroos causing agricultural
damage and economic loss
• taken on licences issued by the NPWS of NSW under The National Parks
and Wildlife Act 1974 [Sections 119–136] and Regulations [Fauna
Protection Regulations 1949] and being:
• Occupier’s licence S121 Landholder • Trapper’s licence S123 Professional shooter • Fauna dealer’s chiller S124 Additional premises site licence
• Fauna dealer’s licence S124 Commercial processors,
wholesalers; licence
endorsement may be
wholesale and/or retail meat
and skins
• Import and export S126 Fauna dealer licences
• being kangaroos to whose skin have been affixed a NPWS of NSW
• plastic commercial tag issued under a S123 licence
• being kangaroos to whose abdominal muscle flap has been affixed a
Department of Primary Industry and Energy (DPIE) tag
• being eastern and western grey kangaroos and red kangaroos
• or other kangaroo species as licensed by the NPWS of NSW2. PROFESSIONAL KANGAROO SHOOTERS TAKING HUMAN CONSUMPTION MEAT
Shall be persons who:
• have been nominated by a licensed [S124] fauna dealer as a reliable
shooter of kangaroo pet meat
• have been nominated by a chiller operator as a reliable shooter of kangaroo
pet meat
• have character references from three landholders from whose properties
they have shot kangaroos for the pet food industry
• have proved reliable in complying with the NPWS of NSW licence returns required for kangaroos taken for pet food
• hold a NPWS trappers licence [S123]1993—No. 116
• have a minimum of one year’s experience in kangaroo shooting for pet
food
• have completed such courses in meat hygiene/handling as approved by the NSW Health Department
• have undertaken to comply with the Acts and Regulations of all controlling
authorities for the taking of kangaroo meat for human consumption in
NSW
• are registered with the NSW Health Department. Registration is subject to forwarding to the NSW Health Department:
• nominations from the fauna dealer and chiller operator who are to
receive the kangaroo carcasses for human consumption
• character references from three landholders
• confirmation from the NPWS of NSW that Section 123 licence
returns have been made promptly and correctly
• evidence of completion of a course in meat handling/hygiene
approved by NSW Health Department (TAFE Course No. 5725,
Australian Game Meat, Hygiene and Handling)
3. SHOOTING VEHICLE AND ACCESSORY EQUIPMENT
(1) The vehicle shall be:
• Licensed by the Meat Industry Authority of NSW mechanically reliable, clean and well maintained equipped with debogging equipment of the shooter’s choice, which may
include:
• a hand or power winch
• air hags• jacks
• fitted with lights which shall include:
• a powerful, coned, shooting spotlight mounted:
• through the roof of cabin of the shooting vehicle with the
handle of the mount within easy reach of the driver: or
• in a suitably convenient position to the shooter
• so as to ensure that the light will stay in a fixed position
while the shooter is actually engaged in shooting
• so as not to produce glare in rifle telescopic sights
• two swivel arms each mounted with a 100 watt [minimum] quartz
halogen light [or equivalent]. One swivel arm shall be located on each side of the kangaroo carcass tray so as to illuminate the tray and dressing rail areas. Swivel arms shall he long enough to locate the light at least 0.75 metre laterally away from the truck body
• spare lights/globes shall be carried
(2) The vehicle:
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• shall display such crests as approved by the Meat Industry Authority of
NSW
• should be modified to give the driver an adequate field of fire
(3) The rifle shall be a centrefire firearm suited to kangaroo shooting. It shall:
• unless otherwise stipulated in this Code conform to the requirements of the
Code of Practice for the Shooting of Kangaroos [1985] issued by theCouncil of Nature Conservation Ministers, revised and endorsed by
CONCOM Council 20 September 1990
• be carried in a foam lined rifle case OR in padded brackets mounted in the cabin of the shooting vehicle whilst the vehicle is in transit to and from the shooting area
• fire a projectile of adequate killing power, being:
• from calibres .222’’ to .323” • 50 grains or more in weight • expandable and soft metal or soft metal tipped
• projected at the upper safe muzzle velocity for the rifle
• be fitted with telescopic sights
• preferably of 8 power magnification but not excluding a variable 4
to 12 power magnification range
• be prepared with a floating barrel
• be capable of grouping projectiles within a 5cm spread at 200 metres
distance
• be fitted with a replacement barrel if sips of wear are evident
• be routinely cleaned and serviced
(4) The firearm shall not be:
• a shotgun
• a .22” rimfire rifle• used to fire hard, full metal jacket projectiles at kangaroos
(5) The vehicle shall have separate compartments for storage of mechanical
equipment and the hanging of the kangaroo carcasses• an equipment locker shall be installed between the vehicle cabin and the kangaroo carcass tray, or
• other appropriate design be used to separate equipment and carcasses
(6) The vehicle shall be equipped with:
• protective apron, knife pouch belt and steel, boning knives and bone saw or bone cutters
• prescribed NPWS of NSW record forms
• liquid soap and clean disposable hand towels
• a minimum of 20 litres of potable water for rinsing hands and equipment
• a detergent dispenser no more than 300 mm away from the water tap• a sealable stainless steel knife container no more than 300 mm away from
the water tap
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• freshly prepared chemical sanitising liquid for knives as approved by the Department of Primary Industries and Energy in the “List of chemical compounds accepted for use at establishments registered to prepare goods
prescribed for the purposes of the Export Control Act 1982”, 5th Edition
(7) The shooting vehicle kangaroo carcass tray shall be designed so that:
the kangaroo gutting rail or hooks around the outside of the vehicle tray
shall give hung carcasses adequate clearance from the ground
carcasses are spaced and hung within the tray, by using cross-bars with
spikes or hooks
hook spacing shall be no less than 270 mm in any direction
hung carcasses must not contact the floor
maximum number of carcasses per load is 42
the chilling effect of cold night air flow across the carcasses is maximised
the design of the tray will minimise contamination of the carcasses with
dust
the whole bay shall be hot dipped galvanised steel
or
be constructed of stainless steel
or
be constructed with hot dipped galvanised steel or stainless steel with
aluminium allowed in those areas of the tray that do not directly contact the
kangaroo carcasses
no part of the tray shall be exposed or painted wood
all parts of the may in contact with the kangaroos shall be designed so as
not to catch debris
all parts of the bay in contact with the kangaroos shall be accessible to
high pressure hot water cleaning
there shall be no exposed structural framework. All such framework is tobe completely enclosed by sheet steel to avoid dirt maps
Exception: the underside of the body facing the vehicle chassis the structure. is to be fully welded; welds are to be ground smooth
there shall be no internal corners; metal joins shall be coved
drain holes required during galvanising must be kept to a minimum and
plugged after galvanising. Location of drain holes should be kept awayfrom the internal surfaces of the body
(8) The carcass tray design may be altered where:
approval has been granted in writing by the Meat Industry Authority of
NSW, and• the alterations demonstrably improve the capacity of the tray to produce
more hygienic handling of the kangaroo carcasses, and
• the alterations are fully documented with a written description accompanied by a drawing and submitted to the Meat Industry Authority of NSW prior to construction of the tray
1993—No. 116
(9) The attached design fulfils the minimum design standard for the carcass tray:
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4. PROFESSIONAL KANGAROO SHOOTING
(1) Professional kangaroo shooting shall be understood to mean that: [S123] • the professional shooter holds a current NPWS trappers Licence [S123] • unless otherwise stated in this Code. the kangaroo is shot in compliance
with the Code of Practice for the Shooting of Kangaroos [1985] issued by the Australian Council of Nature Conservation Ministers, revised and endorsed by CONCOM Council 20 September 1990
• unless otherwise stated in this Code, the kangaroo is killed in compliance with the Code of Practice for the Humane Shooting. Harvesting and Hygienic Handling of Game Animals prepared by the Australian Game Meat Processors Association 1986
• the kangaroo shall be killed humanely
• the kangaroo shall be shot with an effective firearm• the kangaroo shall be killed without undue agonal struggle
the kangaroo shall be killed in a state of rest • the kangaroo carcass shall be delivered to a field depot chiller in optimum condition
(2) The professional shooter shall:
• sight the rifle in against an inanimate target at the beginning of each night’s
shoot
• sight the rifle in against an inanimate target for each new batch of ammunition
atlanto—occipital
(3) The professional kangaroo shooter shall:
• shoot at the area of the atlanto-occipital joint and in any event: • only shoot kangaroos in the cranial cavity or high cervical spine
(4) The professional shooter shall not
• heart shoot
cause a kangaroo to be shot anywhere except the head and neck (5) The professional shooter shall not:
• shoot from a moving vehicle
shoot at hopping kangaroos shoot at other than clearly visible kangaroos
• shoot at kangaroos over 200 metres distant
• shoot during the day time
• shoot on excessively windy nights• shoot so frequently on the same paddock that the kangaroos become
unduly disturbed by the presence of the shooting vehicle
• hunt kangaroos with dogs or allow dogs on the shooting vehicle (6) The professional shooter shall:
• notify the fauna dealer of illegal shooting
1993—No. 116
• notify the NPWS of NSW of illegal shooting
(7) The professional shooter shall in the event of wounding a kangaroo:
• suspend the commercial kangaroo shoot
• make all reasonable effort to promptly locate and kill the wounded
kangaroo
• shoot at whatever target area is presented by a fleeing wounded kangaroo that the shooter deems most likely to ensure a quick kill
(8) The professional shooter shall:
• kill pouch young promptly and before field dressing of the carcass
commences
• kill pouch young by a single, powerful blow to the cranium
(9) The professional shooter shall not:
• take pouch young for human consumption
| 5. PROFESSIONAL | KANGAROO | SHOOTERS | ANTEMORTEM |
INSPECTION
(1) The professional shooter shall not take kangaroos with any evident abnormality which could render the carcass or part of the carcass unfit for human consumption
(2) Before each kangaroo is shot, the shooter shall check that it looks and behaves
normally. No animal is to be taken if it can be seen that it:
• hops differently
• is weak or lethargic
• lacks alertness
• sits in an unusual way
• holds its head at an unusual angle
• has any discharge from its eyes or nose
• has any skin abnormalities• is poorly fleshed
(3) Kangaroos found dead shall not be taken for human consumption
| 6. | PROFESSIONAL KANGAROO SHOOTERS POSTMORTEM INSPECTION AND FIELD DRESSING PROCEDURE |
(1) The purpose of this inspection is:
• to remove obviously diseased or unsatisfactory kangaroo carcasses at the
start of the processing chain
to allow an inspection of the stomach and intestines, which may otherwise be unavailable to an Australian Quarantine and Inspection Service
inspector
(2) The purpose of this inspection is not:
to replace the designated AQIS inspection
1993—No. 116
• to fulfil the statutory requirements of an AQIS inspection
(3) The professional shooter shall:
wear clean, freshly laundered overalls or protective clothing for each shoot wear a waterproof. clean protective apron during field gutting procedures wash his/her hands or rubber gloves if worn, immediately before, during and between field dressing and gutting of each kangaroo, and when
accidentally contaminated with gut contents
chemically sanitise knives and equipment accidentally contaminated with
gut contents
chemically santise knives and equipment immediately after use on anyabnormal or diseased kangaroo
consider [discretionary] wearing rubber gloves during the field gutting and
dressing procedure(4) The professional shooter shall, before the kangaroo is hung on the dressing rail
of the shooting vehicle:
• check the shot kangaroo for body condition
• check for skin disease including swellings, wounds and ulcerations
• check for discharges from eyes, nose, mouth and cloaca• and in every event downgrade to pet food or discard abnormal kangaroos
according to the list of prescribed kangaroo carcass diseases\conditions
(see page 26)
(5) The professional shooter shall not:
• knowingly carry kangaroo carcasses that would be classified AUSTRALIA CONDEMNED on the shooting vehicle
(6) The professional shooter shall:
• bleed the kangaroo by sticking the heart with a single knife stab wound
through the thoracic inlet
bleed and gut the kangaroo as soon as possible after shooting • ensure that bleeding shall be completed within 3 minutes and gutting shall he completed within 30 minutes maximum, of shooting the kangaroo
(7) The professional shooter shall gut normal healthy kangaroos by:
• opening the abdomen along the linea alba from the pelvis to the
xisphisternum
• making a small circular incision around the cloacal region to free the
cloaca from its attachments; squeeze faecal pellets from the rectum; sever
and discard the distal cloaca with its rim of skin, and then withdraw the
cloaca and rectum through the pelvic cavity to leave it lying out of theabdomen
taking care that no fur or faecal material from the cloaca is allowed to
contaminate the pelvic region• clamping the oesophagus before severing to prevent carcass contamination
with gut contents or completely remove, including cervical and thoracic
oesophagus
• removing the stomach and intestines from the abdomen
1993—No. 116
• except for the oesophagus and cloaca, not cutting any part of the intestine during the gutting procedure
• removing the bladder with the gut
(8) The professional shooter shall not cut through the rib cage.
(9) The professional shooter shall:
• leave the kidneys, liver, heart and lungs attached by their natural ligaments and membranes to the carcass
• may leave the heart, lungs and liver within or protruding from the carcass • where the viscera are exteriorised not return them to the body cavity after
body fluids have drained from the carcass
(10) The professional shooter shall inspect the gut and determine that:
• the colour of the gut is normal
• the structure of the gut is normal• the size of the mesenteric lymphocentre is normal
and in every event
• discard abnormal kangaroos
and
discard or downgrade to pet food carcasses with any contamination fromgut contents
| (11) | The professional shooter shall not: • open the gut • contaminate the kangaroo carcass, his/her hands or equipment with gut |
contents
(12) The professional shooter shall:
leave the head attached to the carcass
leave the manus attached to the carcass
discard the pes by disarticulating it at the tarso-metatarsal joint
leave the tail intact. If the tail is removed, no greater than 2/3rds of its
length shall be removed
remove the pouch lining from does
leave skin covering as much of the carcass as possibleaffix the NPWS of NSW plastic commercial tag to the skin
shooter’s NPWS Trappers Licence number together with the species, affix the Department of Primary Industry and Energy tag to the abdominal wall flap. The tag shall record the date, time and place of death plus the carcass weight and sex of kangaroo
(13) The professional shooter shall not:
• while dressing the carcass fracture the distal tibia, to discard the pes in
such a manner so as to leave jagged bone fragments protruding from the
carcass
• produce short legged carcasses unless the short leg is sleeved by skin
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• hang the kangaroo carcass at the completion of field dressing on a hanging
rail within the hay of the shooting vehicle
• minimise contamination of carcasses by road dust
place the carcasses under refrigeration within 2 hours of sunrise when the
minimum night temperature does not exceed 10° C• place the carcasses under refrigeration before sunrise when the minimum
night temperature exceeds 10° C but does not exceed 15° C
• place the carcasses under refrigeration within 6 hours of killing when the
minimum night temperature exceeds 15° C but does not exceed 20° C
(15) The professional shooter shall not:
• shoot when the minimum night temperature exceeds 20° C
• transport kangaroo carcasses for human consumption in a trailer towed
behind the shooting vehicle
• delay returning the kangaroo carcasses for human consumption to the field
chiller
• carry foxes with the kangaroo carcasses in the tray of the shooting vehicle (16) The professional shooter shall:
• not allow contact between wild pig and kangaroo carcasses on the shooting
vehicle
• carry dressed wild pig for human consumption carcasses, and downgraded to pet food dressed kangaroo carcasses on separate hanging rails to the kangaroos for human consumption within the shooting vehicle tray
• carry wild pig for human consumption carcasses on hooks located on the outside of the shooting vehicle tray during shooting. At the end of the nights shoot these carcasses shall be hung on a separate rail in the tray of the shooting vehicle and at the rear of the load of kangaroos for human consumptionor
use a trailer towed behind the shooting vehicle to transport any other class of animal taken fortuitously to the kangaroos shot for human consumption ensure that such a hailer is dust proofed to minimise contamination of such
carcasses with road dust
(17) The professional shooter shall:
• at the end of the shoot, return without delay with the field dressed kangaroo carcasses to a licensed chiller
(18) The professional shooter or chiller operator shall:
• hang the hot carcasses in the chiller without contact between carcasses so as to allow free cold air circulation between the carcasses
• leave a record of the time, date and number of carcasses per load that were
placed in the chiller. in an appropriate container attached to the chiller andavailable for inspection by officers of the Meat Industry Authority of NSW
(19) The professional shooter shall not:
• load greater than the stated maximum capacity number of carcasses into a Chiller
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• the stated chiller maximum capacity is to be the maximum number of
carcasses that can be reduced from normal kangaroo body temperature to
deep muscle temperature of 7° C within 10 hours
• the stated maximum carcass number capacity for a chiller is to be
determined by the Meat Industry Authority of NSW
(20) The professional shooter shall, after placing the kangaroo carcasses in the field
chiller:
clean and sanitise knives and all butchering equipment • clean and sanitise the kangaroo holding tray and all areas of the shooting vehicle in contact with the kangaroo carcasses by:
• a dry clean-up of obvious surface debris
flushing with cold water • flushing with water under pressure at 82° C minimum
• scrubbing onto the surfaces a suitable detergent [preferably
alkaline concentrate in a manner to ensure residues have been
loosened
• flushing the detergent from the surface with water under pressure
and at 82° C minimum
• applying a suitable sanitising agent to the surface for at least 10
minutes
• flushing all surfaces to remove the sanitising agent with water
under pressure at 82° C minimum
• clean and sanitise the hanging bars, especially the spikes or hooks from which the kangaroos are hung by the pelvis
• cleaning and sanitising agents shall be as specified in the “List of chemical compounds accepted for use at establishments registered to prepare goods prescribed for the purposes of the Export Control Act 1985” 5th edition
(21) The professional shooter shall:
• service the vehicle and equipment before the next evening’s shoot
7. FIELD DEPOT CHILLERS
• the chiller site shall be registered with the NPWS of NSW
• the chiller shall be licensed by the Meat Industry Authority of NSW• the chiller shall be capable of reducing the deep muscle temperature of
kangaroo carcasses to 7‘ C within 10 hours of the carcasses being placed in
the chiller• the maximum load of hot carcasses [in number] that a particular chiller can
cope with as a single load, while complying with the deep muscle
temperature requirement stated above, shall be stated on a sign affixed to
the outside of the chiller door
the maximum number of carcasses in total permitted to be held within the
chiller shall be stated on a sign affixed to the outside of the chiller door• the chiller shall hold kangaroo carcasses at a temperature not exceeding 7‘ C and preferably between 0º to 3‘ C
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kangaroo carcasses shall be hung in the chiller, never stacked • hot carcasses shall be hung spaced in the chiller so as to allow free air circulation between carcasses
• chilled carcasses may be hung more closely up to the maximum number of carcasses permitted within the chiller
kangaroo carcasses may be held up to a maximum of 7 days in a field depot chiller. Carcasses must be removed from the chiller after 7 days and may not be used for human consumption after this time has elapsed wild pigs for human consumption may be hung within the chiller but shall
be kept separate from the kangaroos• pet food shall not be held in chillers used to hold kangaroos for human consumption
• the chiller shall have attached to it a suitable container for holding forms detailing the loads of kangaroos placed within the chiller
• a record of the dates and details of all services and repairs to the chiller is to be kept available at the chiller; length of time chiller temperatures rise above 7° C during plant malfunctions shall be recorded• all surfaces shall be of impervious material, all joins sealed and angles
coved
• the chiller shall be cleaned after each load of kangaroo carcasses are removed by:
• a dry clean-up of obvious surface debris
• flushing with cold water• flushing with water under pressure at 82° C minimum
• scrubbing onto the surfaces a suitable detergent [preferably
alkaline] concentrate in a manner to ensure residues have been
loosened• flushing the detergent from the surfaces with water under pressure
and at 82º C minimum
• applying a suitable sanitising agent to the surface for at least 10
minutes
• flushing all surfaces to remove the sanitising agent with water
under pressure at 82° C minimum
• cleaning and sanitising agents shall be as specified in the “List of chemical compounds accepted for use at establishments registered to prepare goods prescribed for the purposes of the Export Control Act 1982” 5th edition
• equipment used to clean the chiller shall be made available by the chiller operator to the professional shooters for the purpose of cleaning the trays of the shooting vehicles
8. REFRIGERATED VEHICLES FOR CARCASS TRANSPORT TO PROCESSING PLANTS
(1) The vehicle shall:
• be licensed by the Meat Industry Authority of NSW
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be mechanically reliable, clean and well maintained • display such crests as approved by the Meat Industry Authority of NSW • be fitted with appropriate racking to allow the carcasses to be transported
in a hanging position
(2) The vehicle refrigeration plant shall be capable of delivering the carcasses to the processing plant unfrozen but chilled below 7º C and preferably between 0º–3º C (3) While the vehicle refrigeration unit is loaded with human consumption
kangaroo carcasses procured under the conditions set down by this Code:
it may not be used to transport the carcasses of cattle, sheep, domestic pigs,
goats, horses, poultry, fish or any other animal• it may not be used to transport any pet meat or other agricultural produce • it may be used to transport wild pig human consumption carcasses
provided that such pig carcasses are kept separate from the kangaroo
carcasses
(4) The refrigeration unit shall be cleaned immediately after each load of carcasses
are delivered to the kangaroo dressing plant by:
• a dry clean-up of obvious surface debris
• flushing with cold water
flushing with water under pressure at 82° C minimum • scrubbing onto the surfaces a suitable detergent [preferably alkaline] concentrate in a manner to ensure residues have been loosened
• flushing the detergent from the surface with water under pressure and at 82‘ c minimum
• applying a suitable sanitising agent to the surface for at least 10 minutes • flushing all surfaces to remove the sanitising agent with water under
pressure at 82° C minimum
• cleaning and sanitising agents shall be as specified in the “List of chemical
compounds accepted for use at establishments registered to prepare goods
prescribed for the purposes of the Export Control Act 1982”, 5th edition
(5) Kangaroo carcasses shall be hung during transportation from field chiller depots
to processing plants
9. KANGAROO SKINNING AND CARCASS DRESSING PLANTS:
INSTRUCTION AND EQUIPMENT REQUIREMENTS
Except where otherwise specifically stated:
(1) The carcass dressing and meat inspection facilities shall comply in principle,
and in practice where applicable to field shot kangaroos. with the requirements and
regulations of the Australian Quarantine and Inspection Service as stipulated in:
Export Control Act 1982 • Game, Poultry and Rabbit Meat Orders 1989
• Export Meat Orders
• Meat Inspection (General) Orders
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• Meat Inspection (New South Wales) Orders
Prescribed Goods [General] Orders 1985 • Australian Export Meat Manual Vol. 1
• Construction and Equipment Guidelines for Export Meat(2) The carcass dressing and meat inspection facilities shall comply in principle, and in practice where applicable to field shot kangaroos, with the recommendations of the Commonwealth Code of Practice for Game Meat for Human Consumption [AHC-SCWH-March 1989—Perth]
except that:
• Section 58 shall not apply in so far as branding of game meat and carcasses shall be restricted to branding of the packaging for kangaroo meat
• Section 96 (c) shall not apply in so far as prepacked kangaroo meat shall be handled by restaurants in similar manner to any other uncontaminated raw meat product
(3) The carcass dressing and meat inspection facilities shall comply in principle, and in practice where applicable to field shot kangaroos, with the Meat Industry Act 1978 of NSW
(4) The carcass dressing and meat inspection facilities shall comply in principle, and in practice where applicable to field shot kangaroos, with the Food Act 1989 of NSW
(5) The plant shall be designed to provide separate areas to:
• receive and hold under refrigeration field dressed kangaroo carcasses: wild pigs for human consumption may be held physically separate in the same chiller
• allow for pre-skinning inspection
• hold condemned carcasses
• skin carcasses
• store skins• remove and inspect offal from the carcass. and to inspect and him the
carcass
• hold under refrigeration carcasses downgraded to pet food status
• hold under refrigeration the inspected and approved for human
consumption dressed kangaroo carcasses
• provide staff facilities
• provide AQIS staff facilities• provide office facilities
provide storage facilities (6) The skinning area and process shall be deemed adequate to prevent contamination of the carcasses with kangaroo fur. The facility shall be designed to cope with the invasiveness of kangaroo fur.
(7) The carcass skinning and dressing staff and process workers shall hold qualifications in meat hygiene and butchery consistent with those required by abattoir workers
1993—No. 116
(8) Carcass dressing shall be carried out in a separate area to carcass boning and meat packing. The two facilities may be incorporated separately within the one building complex
10. KANGAROO CARCASS DRESSING AND MEAT INSPECTION PROCEDURE
(1) General Requirements
Except where otherwise specifically stated
• the carcass dressing and meat inspection procedure shall comply in principle, and in practice where applicable to field shot kangaroos, with the requirements and regulations of the Australian Quarantine and Inspection Service as stipulated in:
• Export Control Act 1982
• Game, Poultry and Rabbit Meat Orders 1989
• Export Meat Orders
• Meat Inspection (General) Orders
• Meat Inspection (New South Wales) Orders
• Prescribed Goods [General] Orders 1985• Australian Export Meat Manual Vol. 1
Construction and Equipment Guidelines for Export Meat • Export Control Act 1982, 5th edition list of chemical compounds accepted for use at establishments registered to prepare goods as prescribed for these purposes
• Manual of procedures for monitoring of bade description
• DPIE/AQIS Personnel Development Strategy for Game Meat [June
1988] where the procedures are outlined
• the carcass dressing and meat inspection procedures shall comply in principle, and in practice where applicable to field shot kangaroos, with the recommendations of the Commonwealth Code of Practice for Game Meat for Human Consumption [AHC-SCVPH-March 1989—Perth]
except that:
• Section 58 shall not apply in so far as branding of game meat and carcasses shall be restricted to branding of the packaging for kangaroo meat
• Section 96 (c) shall not apply in so far as prepacked kangaroo meat shall be handled by restaurants in a similar manner to any other uncontaminated raw meat product
• the carcass dressing and meat inspection procedures shall comply in principle. and in practice where applicable to field shot kangaroos. with the Meat Industry Act 1978 of NSW
• the carcass dressing and meat inspection procedures shall comply in principle, and in practice where applicable to field shot kangaroos, with the Food Act 1989 of NSW
1993—No. 116
(2) Meat Inspection Procedures for Kangaroo Carcasses taken for Human
Consumption in NSW• The inspection procedure shall remove all kangaroo carcasses that are unwholesome to the consumer
• The field dressed carcasses shall be inspected on arrival at the dressing plant Any carcass that arrives at the processing plant in plain contravention of this Code shall be labelled AUSTRALIA CONDEMNED. In particular carcasses that show signs of:
• decomposition or putrefaction
contamination with any chemical substance • contamination with any material in sufficient quantity so as to
prejudice the hygiene of the processing chain
• flat stacking [instead of the required method of rack hanging] in
the refrigerated delivery vehicle
• deep muscle temperature in excess of 7° C
• substantial areas of skin loss or reflection with consequent exposed
carcass muscle
shall not be accepted for processing at the plant and shall
• be labelled AUSTRALIA CONDEMNED and held separate from pet food and human consumption product until rendered as an inedible product
• The skinning room shall be monitored regularly during the skinning procedure to ensure that:
• kangaroo fur is not present in the air
• skinned carcasses do not come into contact with unskinned
carcasses
the skinning machine removes the skin without contacting or
contaminating the carcass with furskins are regularly moved to a separate room after removal from
the carcassskins are not washed, defleshed. or processed in any way while on
the immediate premises of the dressing and honing buildings
• The skinned carcasses shall be inspected to ensure that the field bleeding and gutting procedures and incisions were carried out in the required manner
• viscera removed from the carcass shall be identifiable with the carcass of
origin
all viscera shall be labelled AUSTRALIA CONDEMNED after
examinationthe superficial surface of each carcass shall be examined visually and the
tissue palpated and/or incised where necessary1993—No. 116
• the medial surface of each stifle joint shall be palpated and where
necessary incised to detect infestation with Dirofilaria roemeri
• where D roemeri are detected in the stifle region the carcass shall
be retained for supervised inspection during boning
• the worm infestation shall be excised
if infestations of D roemeri are located other than in the stifle region then the carcass shall be stained for pet food use only
• the thoracic, abdominal and pelvic cavities shall be examined visually and the tissues palpated and/or incised where necessary
• subject to the disease status of local kangaroo populations, the following lymphocentres may need to be examined visually and by palpation. Where necessary the following lymph nodes shall be incised.
• with the carcass
• inguinofemoral
• iliosacral
• axillary• superficial cervical
• with the lungs and heart
• mediastinal
• bronchial
• with the liver
• hepatic
• Kangaroo carcasses showing no abnormality shall be passed fit for human consumption. Such carcasses shall be deemed to be free from:
• bullet wounds
• bruises
• fur and any other debris
• any condition which may impair the meat quality or appearance• any disease harmful to man
Abnormal kangaroo carcasses shall: • for prescribed diseases be branded accordingly as either
AUSTRALIA CONDEMNED or dyed for pet food use only
• for unidentified diseases be branded AUSTRALIA CONDEMNED
• for all other conditions be dyed for pet food use only
• AUSTRALIA CONDEMNED branded carcasses shall be held separate from pet food and human consumption product until rendered as inedible products
• PET FOOD ONLY dyed carcasses shall be held separate with pet food product only, until removed from the premises to a licensed pet food processing establishment
• All viscera shall be labelled AUSTRALIA CONDEMNED and shall be held separate from pet food and human consumption product until rendered as inedible products
1993—No. 116
Normal viscera shall be dyed for pet food use only if stored with and
processed as pet food
(3) Abattoir dressing procedures specific for kangaroos taken in NSW for human
consump tion
• The perianal area shall be trimmed of any contamination
• The abdominal muscle flaps shall be trimmed of any contamination and
downgraded to pet food
• Tissue exposed by reflection of the skin during field dressing shall be trimmed off the carcass
• Minor contamination shall he trimmed off carcasses
• Knives and other instruments shall be washed and sterilised between
carcasses
(4) Prescribed Kangaroo Carcass Diseases/Conditions
AUSTRALIA CONDEMNED
General conditions:
• off condition due to faulty refrigeration
• bone taint
• gross carcass contamination
• severe bruising
• excessive pigmentation• malodour
extreme loss of body condition
Non-specific diseases:
• toxaemia
• septicaemia
• extensive inflammation [with or without suppuration]
• pleurisy and pneumonia
• peritonitis
• hepatitis
• gangrene• generalised abscesses
suppurative wounds generalised suppurative arthritis • enteritis • jaundice
Specific diseases:
salmonellosis • leptospirosis
• generalised hydatid cysts
• meliodosis1993—No. 116
• tuberculosis
• anthrax
toxoplasmosis • cysticercosis
generalised rhabdomyolysis
PET FOOD ONLY
• gunshot wounds
• evidence of extensive old trauma/fractures/wounds
• poor body condition
• anaemia
• localised bruising• localised rhabdomyolysis
localised wound • localised abscess
• systemic lumpy jaw
• Dirofilaria (Pelecitus) roemeri [with more than stifle carcass location]
• Breinlia filariasis
• dematomycosis
• sarcocystosis• pyrrolizadine alkaloidosis
SPECIAL CATEGORY DlSEASES
Diseases with occupational health and safety implications:
• Ross river viraemia
• Coxiella burnetti seropositive11. REQUIREMENTS FOR CARCASS BONING AND MEAT PACKING FACILITIES
Except where otherwise specifically stated
(1) The carcass boning and meat packing facilities shall comply in principle, and in practice where applicable to field shot kangaroos, with the requirements and regulations of the Australian Quarantine and Inspection Service as stipulated in:
• Export Control Act 1982
Game, Poultry and Rabbit Meat Orders 1989 • Export Meat Orders
• Prescribed Goods [General] Orders 1985
• Australian Export Meat Manual Vol. 1
• Construction and Equipment Guidelines for Export Meat• List of chemical compounds accepted for use at establishments registered
to prepare goods prescribed for the purposes of the Export Control Act
1982, 5th edition
1993—No. 116
• Manual of procedures for monitoring of trade description
(2) The carcass boning and meat packing facilities shall comply in principle, and in practice where applicable to field shot kangaroos, with the recommendations of the Commonwealth Code of Practice for Game Meat for Human Consumption [AHC-SCWH—March 1989—Perth]
except that:
• Section 58 shall not apply in so far as branding of game meat and carcasses
shall be restricted to branding of the packaging for kangaroo meat
• Section 96 (c) shall not apply in so far as prepacked kangaroo meat shall be handled by restaurants in similar manner to any other uncontaminated raw meat product
(3) The carcass boning and meat packing facilities shall comply in principle, and in practice where applicable to field shot kangaroos, with Meat Industry Act 1978 of NSW
(4) The carcass boning and meat packing facilities shall comply in principle, and in practice where applicable to field shot kangaroos, with the Food Act 1989 of NSW
(5) The honing staff shall hold qualifications in meat hygiene and butchering
practice consistent with those applying to the meat industry(6) The honing room shall have adequate facilities for:
• packing the meat into bulk and retail packs
wrapping and where appropriate, affixing designated seals and identifying
marks to retail packs• identifying each retail pack of meat with its carcass grading and
classification code including:
Date of Packaging
NPWS Licence Number
Kangaroo description [species, sex and carcass weight]
Carcass cut [as defined by Section 12 of this Code]
(7) Carcasses shall he processed in runs from an individual shooter so that bulk lots of boned/processed meet may carry the shooter of origin identification number
(8) The boning room shall be kept below 10° C air temperature
(9) Sorting and preparation for dispatch of the retail meat packs shall be carried out
in a separate area to the primary boning and packaging room
(10) The plant shall have separate cold storage facilities for holding the wrapped
and packaged meat below 7° C and preferably between 0–3º C
• meat containers, cartons, crates, and wrapping material to he stored away
from the primary honing and packaging room
1993—No. 116
12. BUTCHERS CUTS AND CARCASS BREAKDOWN FOR THE NSW MARKET
KANGAROO MINCE shall be minced kangaroo skeletal muscle. No other kangaroo body tissue shall be minced with the skeletal muscle. The mince shall be 100% kangaroo skeletal muscle
• Skeletal muscle for the purpose of this Code shall be taken to be the named [Nomina Anatomica Veterinaria, 3rd edition 1983] skeletal muscles plus their associated fascia, tendons, nerves and blood vessels
KANGAROO MEAT shall be boned chunks of kangaroo skeletal muscle
KANGAROO FOREQUARTER shall include any dressed kangaroo carcass
tissue located cranial to the first lumbar vertebra
KANGAROO HEADQUARTER shall include any dressed kangaroo carcass tissue located caudal to the thirteenth thoracic vertebra and thirteenth rib
KANGAROO NECK shall include any dressed kangaroo carcass tissue in the region of the first to seventh cervical vertebrae
KANGAROO SHOULDER shall include the scapula, humerus and their attached intrinsic pectoral limb muscles. It shall also include extrinsic muscles of the pectoral limb trimmed to the outline of the omobrachium. The m. serratus ventralis shall be removed from the scapula. The clavicle shall be disarticulated and removed from the scapula
KANGAROO ANTEBRACHIUM shall include the radius, ulna and their associated muscles
RACK OF KANGAROO shall include dressed carcass tissue from the level of
the fourth to thirteenth thoracic vertebrae and ribs. It shall not include ventral
extremity of the ribs, costochondral cartilage, sternum or associated tissues
BREAST OF KANGAROO shall include the musculature from the ventral
region of the thorax
KANGAROO BELLY FLAPS shall include the musculature of the abdominal
wall. Prohibited for sale for human consumption
KANGAROO FILLETS shall include substantially the m. psoas minor but also mm. psoas major and quadratus lumborum Long fillets are all that hypaxial spinal muscle located on the ventso-lateral aspect of the 10th to 13th thoracic vertebrae and the lumbar vertebrae
KANGAROO BONELESS TRUNK shall include the cervical, thoracic. lumbar and sacral epaxial spinal musculature, plus the musculature of the thoracic and abnominal wall
KANGAROO FULL BACKSTRAP shall include the cervical, thoracic, lumbar and sacral epaxial spinal muscle. Full backstrap may further be divided into short backstrap, loin, long tail fillet and top tail fillet
KANGAROO SHORT BACKSTRAP shall include the cervical and thoracic
epaxial spinal muscle
KANGAROO LOIN shall include the fused muscle mass of the mm. longissimus lumborum and iliocostalis lumborum. Loin steak is that epaxial muscle mass found dorso-lateral dorso-lateral to the lumbar vertebrae
| KANGAROO LONG TAIL FILLET shall include the m. sacrocaudalis | dorsalis |
lateralis in the region of the lumbar and sacral vertebrae
1993—No. 116
KANGAROO TOP TAIL FILLET shall include the m. scrocaudalisa dorsalis medialis in the region of the lumbar and sacral vertebrae
KANGAROO TAIL shall include caudal vertebrae and associated tissues
KANGAROO LEG shall include the femur and no more than the proximal halfof the tibia and fibula together with the associated musculature, including the gluteal muscle mass. Kangaroo leg may further be divided into rump, topside, silverside, round and shin cuts
KANGAROO RUMP shall include the mm. caudofemoralis and gluteus
KANGAROO ROUND shall include the m. quadriceps femorisKANGAROO SILVERSIDE shall include the mm. biceps femoris and
semitendinosus
KANGAROO TOPSIDE shall include the mm. gracilis, adductor and
semimembranosus
KANGAROO SHANK shall include the musculature of the crus
KANGAROO OSSO BUCCO shall include transverse sections of the tibia and
fibula with the attached musculature
13. REFRIGERATED VEHICLES FOR TRANSPORTING RETAIL PACKAGED KANGAROO MEAT
• the vehicle shall conform to the requirements of the Meat Industry
Authority of NSW for vehicles distributing meat of abattoir animals to retail outlets
the vehicle shall be licensed by the Meat Industry Authority of NSW
14. RETAIL OUTLETS
• shall hold an appropriately endorsed fauna dealers licence issued by the
NPWS of NSW
• fresh butchers’ meat be permitted to be sold
• prepacked kangaroo meat shall be handled by retail outlets in a similar
manner to any other uncontaminated raw meat product
15. RESTAURANTS
• no special restrictions
16. SMALLGOODS MANUFACTURERS
• shall hold an appropriately endorsed fauna dealers licence issued by the
NPWS of NSW
• shall submit returns to the NPWS of NSW on the quantities of kangaroo
meat handled, detailing quantities received from individual sources and
quantities of each category of processed product manufactured• shall not use kangaroo meat as an extender for any processed meat product
advertised as a domestic animal meat product
1993—No. 116
• shall not use domestic animal meat as an extender for any processed
kangaroo meat product advertised as kangaroo meat
• shall not produce mixed species meat products using kangaroo meat
• shall be allowed to use the fat of domestic meat animals to add to kangaroo
meat to enhance its smallgoods manufacturing usefulness. Where the fat of
domestic animals is used, it is not permissible to advertise such a
smallgoods product by a name implying that it is processed from any other
meat other than kangaroo meat. The quantity and source of fat additive
shall be listed with any other product ingredients.
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