Meat Industry Act 1996 - Meat Industry (Licensing) Regulation 1996 (1996-377) [GG No 97 of 23.8.1996] (NSW)
1996 No 377
New South Wales Meat Industry (Licensing) Regulation
1996
under the
Meat Industry Act 1978
HIS Excellency the Governor, with the advice of the Executive Council, has made the following Regulation under the Meat Industry Act 1978.
R S AMERY
Minister for Agriculture
Explanatory note
The object of this Regulation is to repeal and remake the provisions of the Meat Industry (Licensing) Regulation 1980 under the Meat Industry Act 1978 (with some changes in respect of the structural and operational standards that are to be complied with in respect of certain premises and vehicles licensed under the Act).
The new Regulation deals with the following matters:
(a)
prescribing the various classes of the licences available under the Act for abattoirs, slaughter-houses, processing plants, meat markets, saleyards, knackeries, animal food processing plants, pet food vans and meat vans,
(b)
prescribing the minimum standards that are required for the premises and vehicles licensed under the Act,
(c)
the operational standards that are to be met for certain premises and vehicles licensed under the Act,
(d)
the manner in which applications for licences, and applications to alter licensed premises, are to be made and the information that is required to accompany those applications,
Published in Gazette No 97 of 23 August 1996, page 4737 Page 1
1996 No 377
Meat Industry (Licensing) Regulation 1996
Explanatory note
(e) the manner in which an application for the renewal of a licence is to be made and the information that is required to accompany such an application, (f) authorising the suspension or cancellation of a licence if the premises or vehicle concerned have not been operated for at least 9 months, (g) prescribing the time within which appeals must be made and requiring appellants to lodge deposits that can be forfeited if an appeal is frivolous or vexatious, (h) providing for the procedure to be followed for the seizure of meat, and providing for other administrative matters, (i) prescribing the fees for applications and for the issue or renewal of licences,
(j) prescribing a form to be used for the purposes of the identification of inspectors.
This Regulation is made under the Meat Industry Act 1978, including section 77 (the general regulation making power) and the various sections mentioned in the Regulation.
This Regulation is made in connection with the staged repeal of subordinate legislation under the Subordinate Legislation Act 1989.
Contents
Page
Part 1 Preliminary
1 Name of Regulation 6 2 Commencement 6 3 Definitions and explanatory note 6
Part 2 Abattoirs
4 Minimum standards for abattoirs 7 5 Classes of abattoir licence 7 6 Applications for abattoir licences 7
1996 No 377
Meat Industry (Licensing) Regulation 1996
Contents
Page
7 Items to accompany applications for abattoir licences 7
8 Abattoir licences 9
9 Applications to alter abattoir premises 9 10 Operational standards for abattoirs 10
Part 3 Slaughter-houses
11 Minimum standards for slaughter-houses 11 12 Applications for slaughter-house licences 11 13 Items to accompany applications for slaughter-house licences 11
14 Slaughter-house licences 13
15 Applications to alter slaughter-house premises 13 16 Operational standards for slaughter-houses 13
Part 4 Meat processing plants
17 Minimum 'standards for meat processing plants 14 18 Classes of meat processing licence 14 19 Applications for meat processing licences 15 20 Meat processing licences 15 21 Operational standards for meat processing plants 15
Part 5 Meat markets
22 Minimum standards for meat markets 16 23 Applications for meat market licences 16
24 Meat market licences 16
25 Operational standards for meat markets 16
Part 6 Saleyards
26 Exemption of certain saleyards from Part 2 of the Act 18 27 Minimum standards for saleyards 18 28 Classes of saleyard licence 18 29 Applications for saleyard licences 19
30 Saleyard licences 19
31 Operational standards for saleyards 19
1996 No 377
Meat Industry (Licensing) Regulation 1996
Contents
Page
Part 7 Meat vans
32 Minimum standards for meat vans 20 33 Classes of meat van licence 20 34 Applications for meat van licences 21 35 Applicants to present meat vans for inspection 21 36 Meat van licences 21 37 Operational standards for meat vans 22
Part 8 Knackeries
38 Minimum standards for knackeries 23
39 Applications for knackery licences 23
40 Knackery licences 24 41 Applications to alter knackery premises 24
Part 9 Animal food processing plants
42 Minimum standards for animal food processing plants 26 43 Classes of animal food processing licence 26 44 Applications for animal food processing licences 26 45 Animal food processing licences 27
Part 10 Pet food vans
46 Minimum standards for pet food vans 28 47 Classes of pet food vans 28 48 Applications for pet food van licences 28 49 Applicants to present pet food vans for inspection 29 50 Pet food van licences 29
Part 11 Issue of licences
51 Prescribed grounds for refusal of licence (s 11 (4) (d)
(ii)) 30
1996 No 377
Meat Industry (Licensing) Regulation 1996
Contents
Page
Part 12 Renewals of licences
52 Renewals of licences 31 53 Prescribed grounds for refusal of renewal of licence
(s 11A (5) (c)) 31
Part 13 Transfers of licences
54 Transfers of licences 33
Part 14 Suspension or cancellation of licences
55 Prescribed grounds for suspension or cancellation of
licence (s 16 (1) (e)) 34
Part 15 Appeals
56 Time for and manner of making appeal 35
57 Appellants to lodge deposits 35
Part 16 Miscellaneous
58 Fees 36 59 Sale of certain meat 36 60 Seizure of meat 36
61 Certificate of identification of inspector 37
62 Repeal 37
Schedules
1 Standards for class 3 meat vans 38
2 Standards for knackeries 39
3 Standards for animal food processing plants 44 4 Standards for pet food vans 62
5 Fees 64
6 Certificate of identification of inspector 66
1996 No 377
Clause 1 Meat Industry (Licensing) Regulation 1996 Part 1 Preliminary Meat Industry (Licensing) Regulation 1996
Part 1 Preliminary 1 Name of Regulation
This Regulation is the Meat Industry (Licensing) Regulation
1996.
2 Commencement
This Regulation commences on 1 September 1996.
3 Definitions and explanatory note
(1) In this Regulation: approved means approved by the Authority.
ARMCANZ means the Agricultural Resources Management
Council of Australia and New Zealand.
the Act means the Meat Industry Act 1978.
(2) The explanatory note and table of contents do not form part of
this Regulation.
1996 No 379
Meat Industry (Licensing) Regulation 1996 Clause 4 Abattoirs Part 2 Part 2 4 Minimum standards for abattoirs
For the purposes of sections 11 (4) (a), 11A (5) (b) and 16 (1) (c)
of the Act, the prescribed minimum standards for an abattoir are
the standards specified in the publication titled Australian Standard for Construction of Premises Processing Animals for Human Consumption published by ARMCANZ, as in force on the commencement of this Regulation.
5 Classes of abattoir licence
(1) The Authority may issue an abattoir licence in either of the
following classes:
(a)
class I—in respect of slaughtering places the design capacity of which exceeds 20 000 single kill units in any consecutive 4 week period,
(b)
class 2—in respect of slaughtering places the design capacity of which does not exceed 20,000 single kill units
in any consecutive 4 week period.
(2) For the purpose of calculating the number of single kill units in
any consecutive 4 week period:
1 sheep = 1 single kill unit I head of cattle = 5 single kill units 1 pig = 2.25 single kill units 1 calf = 2 single kill units 1 deer or goat = 1.5 single kill units 6 Applications for abattoir licences
For the purposes of section 11 (2) of the Act, the prescribed requirements in relation to an application for the issue of an abattoir licence are that the application:
(a) be made to the Authority in an approved form, and (b) be accompanied by the items specified in clause 7 (1) .
7 Items to accompany applications for abattoir licences
(I) The items to accompany an application for the issue of an
abattoir licence are, i n respect of the proposed abattoir:
(a)
a copy of any consent required by or under the Environmental Planning and Assessment Act 1979, and
1996 No 377
Clause 7 Meat Industry (Licensing) Regulation 1996 Part 2 Abattoirs
(b) a site plan showing:
(i) the location and dimensions of the site, and (ii) the fall, if any, of the land comprising the site, and (iii) the location of any watercourse adjacent to or passing through the site, and (iv) the names and widths of any roads adjacent to the site, and (v) the location of any railway lines adjacent to or passing through the site, and (vi) the location of all existing and proposed buildings or other structures on the site, and (vii) the direction of true north, and
(c)
a floor plan showing the dimensions of all floor areas and the location of all appliances proposed to be used in connection with the slaughtering, dressing and processing of carcases, and
(d)
a drainage plan showing proposals for floor drainage and effluent disposal and the location of hot and cold water outlets, hand-washing facilities and carcase-washing facilities, and
(e)
a roof plan showing details of the roof structure of all existing and proposed buildings and the location of any existing or proposed skylights or vents, and
(f)
longitudinal and cross-sectional drawings of all existing and proposed buildings, indicating the finish to be provided for walls, floors and partitions, the heights above floor level of all rails proposed to be used for the carriage of carcases or meat and the location of all appliances proposed to be used in connection with the slaughtering of animals or dressing of carcases, and
(g)
elevation drawings of each side of all existing and proposed buildings, showing the sizes and positions of all doorways, windows and other openings, and
1996 No 377
Meat Industry (Licensing) Regulation 1996 Clause 7 Abattoirs Part 2
(h) written specifications of materials to be used in the construction of all proposed buildings and other structures and of all appliances proposed to be used in connection with the slaughtering of animals or dressing of carcases, and (i) an application fee equal to half the amount prescribed as the fee for the issue of the licence in Schedule 5.
(2)
The drainage plan referred to in subclause (1) may be incorporated with the site plan or floor plan referred to in that subclause.
(3)
Any thing required to be shown on a plan or drawing referred to in subclause (1) may be shown on a separate plan or drawing.
(4) Plans and drawings must be prepared in a professional manner.
8 Abattoir licences
An abattoir licence is to be in an approved form.
9 Applications to alter abattoir premises
(1)
An application to the Authority for its approval to any structural alterations or additions to the premises to which an abattoir licence relates is to be made in an approved form.
(2) The applicant must furnish to the Authority:
(a)
such plans and drawings relating to the structural alterations or additions as the Authority may require, and
(b)
such written specifications of materials to be used in the construction of all proposed buildings and other structures and of all appliances proposed to be used in those buildings or structures as the Authority may require.
(3) Plans and drawings must be prepared in a professional manner.
1996 No 377
Clause 10 Meat Industry (Licensing) Regulation 1996 Part 2 Abattoirs 10 Operational standards for abattoirs
The operation of an abattoir must comply with the requirements
of:
(a)
an approved hazard analysis critical control point program and the publication titled Australian Standard for Hygienic Production of Meat for Human Consumption published by ARMCANZ, as in force on the commencement of this Regulation, or
(b) an approved quality assurance program.
1996 No 377
Meat Industry (Licensing) Regulation 1996 Clause 11 Slaughter-houses Part 3 Part 3 Slaughter-houses 11 Minimum standards for slaughter-houses
For the purposes of sections 11 (4) (a), 11A (5) (b) and 16 (1) (c)
of the Act, the prescribed minimum standards for a slaughter-house are the standards specified in the publication titled Australian Standard for Construction of Premises Processing Animals for Human Consumption published by ARMCANZ, as in force on the commencement of this Regulation.
12 Applications for slaughter-house licences
For the purposes of section 11 (2) of the Act, the prescribed requirements in relation to an application for the issue of a slaughter-house licence are that the application:
(a) be made to the Authority in an approved form, and (b) be accompanied by the items specified in clause 13 ( l ) . 13 Items to accompany applications for slaughter-house licences
(1)
The items to accompany an application for the issue of a slaughter-house licence are, in respect of the proposed slaughter-house:
(a) a copy of any consent required by or under the Environmental Planning and Assessment Act 1979, and (b) a site plan showing:
(i) the location and dimensions of the site, and (ii) the fall, if any, of the land comprising the site, and (iii) the location of any watercourse adjacent to or passing through the site, and (iv) the names and widths of any roads adjacent to the site, and (v) the location of any railway lines adjacent to or passing through the site, and (vi) the location of all existing and proposed buildings or other structures on the site, and (vii) the direction of true north, and
1996 No 377
Clause 13 Meat Industry (Licensing) Regulation 1996 Part 3 Slaughter-houses
(c) a floor plan showing the dimensions of all floor areas and the location of all appliances proposed to be used in connection with the slaughtering, dressing and processing of carcases, and (d) a drainage plan showing the proposals for floor drainage and effluent disposal and the location of hot and cold water outlets, hand-washing facilities and carcase-washing facilities, and (e) a roof plan showing details of the roof structure of all existing and proposed- buildings and the location of any existing or proposed skylights or vents, and (f) longitudinal and cross-sectional drawings of all existing and proposed buildings, indicating the finish to be provided for walls, floors and partitions, the heights above floor level of all rails proposed to be used for the carriage of carcases or meat and the location of all appliances
proposed to be used in connection with the slaughtering of
animals or dressing of carcases, and(g) elevation drawings of each side of all existing and proposed buildings, showing the sizes and positions of all doorways, windows and other openings, and (h) written specifications of materials to be used in the construction of all proposed buildings and other structures and of all appliances proposed to be used in connection with the slaughtering of animals or dressing of carcases, and (i) an application fee equal to half the amount prescribed as the fee for the issue of the licence in Schedule 5.
(2)
The drainage plan referred to i n subclause ( 1 ) may be incorporated with the site plan or the floor plan referred to in that subclause.
(3)
Any thing required to be shown on a plan or drawing referred to in subclause (I) may be shown on a separate plan or drawing.
(4) Plans and drawings must be prepared in a professional manner.
1996 No 377
Meat Industry (Licensing) Regulation 1996 Clause 14 Slaughter-houses Part 3 14 Slaughter-house licences
A slaughter-house licence is to be in an approved form.
15 Applications to alter slaughter-house premises
(1)
An application to the Authority for its approval to any structural alterations or additions to the premises to which a slaughter-house licence relates is to be made in an approved form.
(2) The applicant must furnish to the Authority:
(a)
such plans and drawings relating to the structural alterations or additions as the Authority may require, and
(b)
such written specifications of materials to be used in the construction of all proposed buildings and other structures and of all appliances proposed to be used in those buildings or structures as the Authority may require.
(3) Plans and drawings must be prepared in a professional manner.
16 Operational standards for slaughter-houses
The operation of a slaughter-house must comply with the requirements of
(a)
an approved hazard analysis critical control point program and the publication titled Australian Standard for Hygienic Production of Meat for Human Consumption published by ARMCANZ, as in force on the commencement of this Regulation, or
(b) an approved quality assurance program.
1996 No 377
Clause 17 Meat Industry (Licensing) Regulation 1996 Part 4 Meat processing plants Part 4 Meat processing plants 17 Minimum standards for meat processing plants
For the purposes of sections 11 (4) (a), 11A (5) (b) and 16 (1) (c) of the Act, the prescribed minimum standards are:
(a)
for a class l, class 2 or class 3 meat processing plant—the standards specified in the publication titled Australian Standard for Construction of Premises Processing Meat for Human Consumption published by ARMCANZ, as in force on the commencement of this Regulation, and
(b)
for a class 4 or class 5 meat processing plant—the standards specified in Parts 3, 7–9 and 11 of the publication titled New South Wales Code of Practice for Kangaroo Meat for Human Consumption, published in Gazette No 28 of 24 March 1993, page 1318.
18 Classes of meat processing licence The Authority may issue a meat processing licence in any one of the following classes:
class l—in respect of a meat processing plant comprising
(a)
premises where processed meat in the form of ham, bacon, sausages or cooked meat, or salted, smoked, pickled or cured abattoir meat or game meat is produced,
(b)
class 2—in respect of a meat processing plant comprising premises where abattoir meat or game meat (except in the form of unflayed game meat carcases) is stored or packed for the purpose of being stored, but not packaged, processed, treated, boned or cut up,
(c)
class 3—in respect of a meat processing plant comprising premises other than premises referred to in paragraph (a), (b), (d) or (e),
(d)
class 4 (game meat)—in respect of a meat processing plant comprising premises where game meat i n the form of unflayed carcases is stored but not packaged, processed, treated, boned or cut up,
(e)
class 5 (game meat)—in respect of a meat processing plant comprising premises where game meat is treated, boned or cut up.
1996 No 377
Meat Industry (Licensing) Regulation 1996 Clause 19 Meat processing plants Part 4 19 Applications for meat processing licences
(l) For the purposes of section 11 (2) of the Act, the prescribed requirements in relation to an application for the issue of a meat processing licence are that the application:
(a) be made to the Authority in an approved form, and (b) be accompanied by the items specified in subclause (2). The items to accompany an application for the issue of a meat processing licence are, in respect of the proposed meat processing plant:
(2)
(a) such plans and drawings as the Authority may require, and (b) such written specifications of materials to be used in the construction of all proposed buildings and other structures and of all appliances proposed to be used in connection with any proposed meat processing operations as the Authority may require, and (c) an application fee equal to half the amount prescribed as the fee for the issue of the licence in Schedule 5. (3) Plans and drawings must be prepared in a professional manner.
20 Meat processing licences
A meat processing licence is to be in an approved form.
21 Operational standards for meat processing plants
(1) The operation of a class 1, class 2 or class 3 meat processing
plant must comply with the requirements of:
(a)
an approved hazard analysis critical control point program and the publication titled Australian Standard for Hygienic Production of Meat for Human Consumption published by ARMCANZ, as in force on the commencement of this Regulation, or
(b) an approved quality assurance program.
(2)
The operation of a class 4 or class 5 meat processing plant must comply with the requirements of Parts 1 , 2, 4–6, 10 and 12 of the New South Wales Code of Practice for Kangaroo Meat for Human Consumption, published in Gazette No 28 of 24 March 1993, page 1318.
1996 No 377
Clause 22 Meat Industry (Licensing) Regulation 1996 Pari 5 Meat markets Part 5 Meat markets 22 Minimum standards for meat markets
For the purposes of sections 11 (4) (a), 11A (5) (b) and 16 (1) (c) of the Act, the prescribed minimum standards for a meat market are the standards specified in the publication titled Australian Standard for Construction of Premises Processing Meat for Human Consumption published by ARMCANZ, as i n force on the commencement of this Regulation.
23 Applications for meat market licences
(1)
For the purposes of section 11 (2) of the Act, the prescribed requirements in relation to an application for the issue of a meat market licence are that the application:
(a) be made to the Authority in an approved form, and (b) be accompanied by the items specified in subclause (2). (2) The items to accompany an application for the issue of a meat
market licence are, in respect of the proposed meat market:
(a) such plans and drawings as the Authority may require, and (b)
such written specifications of materials to be used in the construction of all proposed buildings and other structures and of all appliances proposed to be used in connection
with any proposed meat market operations as the Authority
may require, and
(c)
an application fee equal to half the amount prescribed as the fee for the issue of the licence in Schedule 5.
(3) Plans and drawings must be prepared in a professional manner.
24 Meat market licences
A meat market licence is to be in an approved form.
25 Operational standards for meat markets
The operation of a meat market must comply with the requirements of:
1996 No 377
Meat Industry (Licensing) Regulation 1996 Clause 25 Meat markets Part 5
(a)
an approved hazard analysis critical control point program and the publication titled Australian Standard for Hygienic Production of Meat for Human Consumption published by ARMCANZ, as in force on the commencement of this Regulation, or
(b) an approved quality assurance program.
1996 No 377
Clause 26 Meat Industry (Licensing) Regulation 1996 Part 6 Saleyards Part 6 Saleyards 26 Exemption of certain saleyards from Part 2 of the Act
Nothing in Part 2 of the Act applies to premises used, or established for use, for the sale by a person to the public of abattoir animals owned by the person where those premises are:
(a)
owned or occupied by the person and so used, or established for use, not more than twice in any calendar year, or
(b)
so used, or established for use, in connection with the exhibition of those animals at a show being conducted on those premises by an agricultural society.
27 Minimum standards for saleyards
For the purposes of sections 11 (4) (a), 11A (5) (b) and 16 (l ) (c)
of the Act, the prescribed minimum standards for a saleyard arethe standards specified in:
(a)
Part A (1.4 Standards—Structural) of the publication titled Code of Practice for the Selling of Cattle and Bobby Calves in N.S.W. Saleyards (1994) published by the Authority, as in force on the commencement of this Regulation, and
(b)
Part A (1.4 Standards—Structural) of the publication titled Code of Practice for the Selling of Sheep and Lambs in N.S.W. Saleyards (1989) published by the Authority, as in force on the commencement of this Regulation.
28 Classes of saleyard licence
The Authority may issue a saleyard licence in either of the following classes:
(a)
class l—in respect of a saleyard comprising premises used or established for use wholly or partly for the sale of abattoir animals to the public for imminent slaughter or export,
(b)
class 2—in respect of a saleyard comprising premises other than premises referred to in paragraph (a).
1996 No 377
Meat Industry (Licensing) Regulation 1996 Clause 29 Saleyards Part 6 29 Applications for saleyard licences
(1) For the purposes of section 11 (2) of the Act, the prescribed requirements in relation to an application for the issue of a
saleyard licence are that the application:
(a) be made to the Authority in an approved form, and (b) be accompanied by the items specified in subclause (2). (2) The items to accompany an application for the issue of a saleyard
licence are, in respect of the proposed saleyard:
(a) such plans and drawings as the Authority may require, and (b)
such written specifications of materials to be used in the construction of all proposed buildings and other structures as the Authority may require. and
(c)
an application fee equal to half the amount prescribed as the fee for the issue of the licence in Schedule 5.
(3) Plans and drawings must be prepared in a professional manner.
30 Saleyard licences
A saleyard licence is to be in an approved form.
31 Operational standards for saleyards
The operation of a saleyard must comply with the requirements of:
(a) Part A (1.5 Standards—OperationaI) of the publication titled Code of Practice for the Selling of Cattle and Bobby Calves in N.S.W. Saleyards (1994) published by the Authority, as in force on the commencement of this Regulation, and (b) Part A (1.5 Standards—Operational of the publication titled Code of Practice f o r the Selling of Sheep and Lambs in N.S.W. Saleyards (1989) published by the Authority, as in force on the commencement of this Regulation.
1996 No 377
Clause 32 Meat Industry (Licensing) Regulation 1996 Part 7 Meat vans Part 7 Meat vans 32 Minimum standards for meat vans
For the purposes of sections 11 (4) (a), 11A (5) (b) and 16 (l) (c) of the Act, the prescribed minimum standards are:
(a)
for a class 1 or class 2 meat van—the standards specified in Parts 1–6 of the publication titled Australian Standard for Transportation of Meat for Human Consumption, published by ARMCANZ, as in force on the commencement of this Regulation, and
(b)
for a class 3 meat van—the standards specified in Schedule 1, and
(c)
for a class 4 meat van—the standards specified in Part 13 (Refrigerated vehicles for transporting retail packaged kangaroo meat) of the publication titled New South Wales Code of Practice for Kangaroo Meat for Human Consumption, published in Gazette No 28 of 24 March 1993, page 1318.
33 Classes of meat van licence
(1) The Authority may issue a meat van licence in any one of the
following classes:
(a) class l—in respect of a meat van fitted with rails from which abattoir meat or game meat conveyed in the van is to be suspended, (b) class 2—in respect of a vehicle that is not a meat van referred to in paragraph (a), (c) or (d), (c) class 3—in respect of a vehicle that is used in the course of a business as a meat van, solely on journeys that in normal circumstances do not exceed 1 hour for the conveyance of: (i) frozen abattoir meat from a cold store to a port, or
(ii) abattoir meat or game meat, that has been packed in cartons and secured to pallets, from the point of preparation to a cold store,
(d)
class 4—in respect of a meat van that is used in the course of a business for the conveyance of game meat from the point of harvest to a class 4 meat processing plant.
1996 No 377
Meat industry (Licensing) Regulation 1996 Clause 33 Meat vans Part 7
(2)
A meat van used solely for the conveyance of abattoir meat from a retail butcher’s shop is exempt from section 10 (Unlicensed operations prohibited) of the Act.
34 Applications for meat van licences
For the purposes of section 11 (2) of the Act, the prescribed
requirements in relation to an application for the issue of a meatvan licence are that the application:
(a) be made to the Authority in an approved form, and (b)
be accompanied by an application fee equal to half the amount prescribed as the fee for the issue of the licence in
| Schedule 5. |
35 Applicants to present meat vans for inspection
The Authority may require an applicant for. the issue of a meat van licence to present the vehicle in respect of which the application is made for inspection by the Authority at such time and place as the Authority may determine.
36 Meat van licences
(1) A meat van licence is to be issued in an approved form. (2)
The Authority is to issue to the holder of a meat van licence a licensing label in respect of the vehicle to which the licence relates.
(3)
The licensing label issued by the Authority must be displayed in an approved position on the vehicle in respect of which it is issued whenever the vehicle is being operated as a meat van in the course of carrying on a business.
(4)
If subclause (3) is contravened, the holder of the licence for the meat van at the time of the contravention is guilty of an offence.
Maximum penalty: 10 penalty units.
1996 No 377
Clause 37 Meat Industry (Licensing) Regulation 1996 Part 7 Meat vans 37 Operational standards for meat vans
The operation of a meat van must comply with the requirements
of:
(a)
Parts 1–4, 7 and 8 of the publication titled Australian Standard for Transportation of Meat f o r Human Consumption, published by ARMCANZ, as in force on the commencement of this Regulation, or
(b) an approved quality assurance program.
1996 No 377
Meat Industry (Licensing) Regulation 1996 Clause 38 Knackeries Part 8 Part 8 Knackeries 38 Minimum standards for knackeries
For the purposes of sections 11 (4) (a), 11A (5) (b) and 16 (1) (c) of the Act, the prescribed minimum standards for knackeries are the standards specified in Schedule 2.
39 Applications for knackery licences
(1) For the purposes of section 11 (2) of the Act, the prescribed requirements in relation to an application for the issue of a knackery licence are that the application:
(a) be made to the Authority in an approved form, and (b) be accompanied by the items specified in subclause (2). (2) The items to accompany an application for the issue of a
knackery licence are, in respect of the proposed knackery:
(a) a copy of any consent required by or under the Environmental Planning and Assessment Act 1979, and (b) a site plan showing: (i) the location and dimensions of the site, and
(ii) the fall, if any, of the land comprising the site, and
(iii) the location of any watercourse adjacent to or passing through the site, and
(iv) the names and widths of any roads adjacent to the site, and
(v) the location of any railway lines adjacent to or passing through the site, and
(vi) the location of all existing and proposed buildings or other structures on the site, and
(vii) the direction of true north, and
(c) a floor plan showing the dimensions of all floor areas and the location of all appliances proposed to be used in connection with the slaughtering, dressing and processing of carcases, and
1996 No 377
Clause 39 Meat Industry (Licensing) Regulation 1996 Part 8 Knackeries
(d) a drainage plan showing proposals for floor drainage and effluent disposal and the location of hot and cold water outlets, hand-washing facilities and carcase-washing facilities, and (e) a roof plan showing details of the roof structure of all existing and proposed buildings and the location of any existing or proposed skylights or vents, and ( f ) longitudinal and cross-sectional drawings of all existing and proposed buildings, indicating the finish to be provided for walls, floors and partitions, the heights above floor level of all rails proposed to be used for the carriage of carcases or meat and the location of all appliances proposed to be used in connection with the slaughtering of animals or dressing of carcases, and (g) elevation drawings of each side of all existing and proposed buildings, showing the sizes and positions of all doorways, windows and other openings, and (h) written specifications of materials to be used in the construction of all proposed buildings and other structures and of all appliances proposed to be used in connection with the slaughtering of animals or dressing of carcases, and (i) an application fee equal to half the amount prescribed as the fee for the issue of the licence in Schedule 5.
(3) The drainage plan may be incorporated with the site plan or the
floor plan.(4) Any thing required to be shown on a plan or drawing may be
shown on a separate plan or drawing.(5) Plans and drawings must be prepared in a professional manner.
40 Knackery licences
A knackery licence is to be in an approved form.
41 Applications to alter knackery premises
( l )
An application to the Authority for its approval to any structural alterations or additions to the premises to which a knackery licence relates is to be in an approved form.
1996 No 377
Meat Industry (Licensing) Regulation 1996 Clause 41 Knackeries Part 8
(2) The applicant must furnish to the Authority:
(a)
such plans and drawings relating to the structural alterations or additions as the Authority may require, and
(b)
such written specifications of materials to be used in the construction of all proposed buildings and other structures and of all appliances proposed to be used in those buildings or structures as the Authority may require.
(3) Plans and drawings must be prepared in a professional manner.
1996 No 377
Clause 42 Meat Industry (Licensing) Regulation 1996 Part 9 Animal food processing plants Part 9 Animal food processing plants 42 Minimum standards for animal food processing plants
For the purposes of sections 11 (4) (a), 11A (5) (b) and 16 (1) (c) of the Act, the prescribed minimum standards for:
(a) a class 1 animal food processing plant are the standards specified in Part 1 of Schedule 3, and (b) a class 2 animal food processing plant are the standards specified in Part 2 of Schedule 3, and (c) a class 3 animal food processing plant are the standards specified in Part 3 of Schedule 3.
43 Classes of animal food processing licence
The Authority may issue an animal food processing licence in any one of the following classes:
(a) class l—in respect of an animal food processing plant comprising premises where meat, poultry or fish or any product of poultry is stored or packed for the purpose of being stored, but not packaged, processed, treated, boned or cut up, (b) class 2—in respect of an animal food processing plant comprising premises other than premises referred to in paragraph (a) or (c), (c) class 3—in respect of an animal food processing plant comprising premises where kangaroos or feral goats slaughtered in the field are dressed, packaged, processed, treated, boned or cut up.
44 Applications for animal food processing licences
(1)
For the purposes of section 11 (2) of the Act. the prescribed requirements in relation to an application for the issue of an animal food processing licence are that the application:
(a) be made to the Authority in an approved form, and (b) be accompanied by the items specified in subclause (2).
1996 No 377
Meat Industry (Licensing) Regulation 1996 Clause 44 Animal food processing plants Part 9
(2)
The items to accompany an application for the issue of an animal food processing licence are, in respect of the proposed animal food processing plant:
(a) such plans and drawings as the Authority may require, and (b)
such written specifications of materials to be used in the construction of all proposed buildings and other structures and of all appliances proposed to be used in connection
with any proposed animal food processing operations as
the Authority may require, and
(c)
an application fee equal to half the amount prescribed as the fee for the issue of the licence in Schedule 5.
(3) Plans and drawings must be prepared in a professional manner.
45 Animal food processing licences
An animal food processing licence is to be in an approved form.
1996 No 377
Clause 46 Meat Industry (Licensing) Regulation 1996 Part 10 Pet food vans Part 10 Pet food vans 46 Minimum standards for pet food vans
For the purposes of sections 11 (4) (a), 11A (5) (b) and 16 (l) (c)
of the Act, the prescribed minimum standards for:
(a)
a class 1 pet food van are the standards specified in Part 1 of Schedule 4, and
(b)
a class 2 pet food van are the standards specified in Part 2 of Schedule 4.
47 Classes of pet food vans
(1) The Authority may issue a pet food van licence in either of the
following classes:
(a)
class l—in respect of a pet food van fitted with rails from which meat intended for use as animal food and conveyed
in the van is to be suspended,
(b)
class 2—in respect of a vehicle that is not a pet food van referred to in paragraph (a).
(2) A pet food van used solely for the conveyance of meat intended for use as animal food from a retail pet food shop is exempt from
section 10 (Unlicensed operations prohibited) of the Act.
48 Applications for pet food van licences
For the purposes of section 11 (2) of the Act, the prescribed
requirements in relation to an application for the issue of a pet
food van licence are that the application:
(a) be made to the Authority in an approved form, and (b)
be accompanied by an application fee equal to half the amount prescribed as the fee for the issue of the licence in Schedule 5.
1996 No 377
Meat Industry (Licensing) Regulation 1996 Clause 49 Pet food vans Part 10 49 Applicants to present get food vans for inspection
The Authority may require an applicant for the issue of a pet food van licence to present the vehicle in respect of which the application is made for inspection by the Authority at such time and place as the Authority may determine.
50 Pet food van licences
A get food van licence is to be in an approved form.
1996 No 377
Clause 51 Meat Industry (Licensing) Regulation 1996 Part 11 Issue of licences Part 11 Issue of licences 51 Prescribed grounds for refusal of licence (s 11 (4) (d) (ii))
The Authority may refuse to issue a licence if the Authority is of the opinion that the licence should be refused having regard to any of the following matters:
(a)
in the case of a corporation-a person who has an interest (whether legal or equitable) in any shares in the corporation is not a suitable person to hold a licence,
(b)
the application does not demonstrate that the operation of the premises or vehicle concerned will comply with a requirement of this Regulation as to the operation of those premises or that vehicle.
1996 No 377
Meat Industry (Licensing) Regulation 1996 Clause 52 Renewals of licences Part 12 Part 12 Renewals of licences 52 Renewals of licences
For the purposes of section 11A (4) of the Act, the prescribed requirements are:
(a) that an application in the approved form be made to the Authority by the holder of the licence proposed to be renewed, and (b) that the application be accompanied by the fee payable for the renewal of the licence or (if the applicant duly elects in accordance with section 11D (1) of the Act to pay that fee by instalments), the first instalment of that fee, and (c) that, except where otherwise approved, the application reach the Authority not later than 10 days before the expiration of the licence proposed to be renewed.
53 Prescribed grounds for refusal of renewal of licence (s 11A (5) (c))
The Authority may refuse an application for renewal of a licence if the Authority is of the opinion that the application should be refused having regard to any of the following matters:
(a)
whether or not the applicant is a corporation, the Authority is of the opinion that the applicant is not a suitable person to hold a licence,
(b) if the applicant is a corporation:
(i)
the Authority is of the opinion that a person who has an interest (whether legal or equitable) in any shares in the corporation is not a suitable person to hold a licence, and
(ii)
the Authority has notified the applicant in writing of the Authority’s intention to refuse the application if that person does not cease to have that interest within the period specified in the notice, and
(iii)
that person has not ceased to have that interest within that period,
1996 No 377
Clause 53 Meat Industry (Licensing) Regulation 1996 Part 12 Renewals of licences
(c)
the application does not demonstrate that the operation of the premises or vehicle concerned complies with a requirement of this Regulation as to the operation of those premises or that vehicle,
(d)
the operation of the premises or vehicle concerned has not complied with a requirement of this Regulation as to the operation of those premises or that vehicle.
1996 No 377
Meat Industry (Licensing) Regulation 1996 Clause 54 Transfers of licences Part 13 Part 13 Transfers of licences 54 Transfers of licences
For the purposes of section 14 (2) of the Act, the prescribed
requirements are:
(a) that an application in the approved form be made to the Authority by the holder of the licence proposed to be transferred and the proposed transferee, and (b) that the application be accompanied by a fee:
(i) of $25, or (ii) equal to 10 per cent of the fee for renewal of the licence concerned set out in Schedule 5, whichever is the greater amount.
1996 No 377
Clause 55 Meat Industry (Licensing) Regulation 1996 Part 14 Suspension or cancellation of licences Part 14 Suspension or cancellation of licences 55 Prescribed grounds for suspension or cancellation of licence
(s 16 (1) (e))
The Authority may suspend or cancel a licence on any of the following grounds:
(a)
whether or not the holder of the licence is a corporation, the Authority is of the opinion that the holder of the licence is not a suitable person to hold a licence,
(b) if the holder of the licence is a corporation:
(i)
the Authority is of the opinion that a person who has an interest (whether legal or equitable) in any shares in the corporation is not a suitable person to hold a licence, and
(ii)
the Authority has notified the corporation in writing of the Authority’s intention to suspend. or cancel the licence if that person does not cease to have that interest within the period specified in the notice, and
(iii)
that person has not ceased to have that interest within that period,
(c)
the Authority is of the opinion that the premises or vehicle in respect of which the licence was issued has or have, for a period of 9 months or more, not been operated for the purpose for which the licence was issued,
(d)
where there is no requirement in this Regulation as to the operation of the premises or vehicle to which the licence relates but an approved code of practice applies to the operation of the premises or the vehicle, there has been a contravention of the provisions of the code in respect of those premises or that vehicle,
(e)
where there is a requirement in this Regulation as to the operation of the premises or vehicle to which the licence relates, there has been a contravention of the requirement in respect of those premises or that vehicle.
1996 No 377
Meat Industry (Licensing) Regulation 1996 Clause 56 Appeals Part 15 Part 15 Appeals 56 Time for and manner of making appeal
For the purposes of section 17 (2) of the Act:
(a)
the prescribed time is 30 days from the date of the notification forwarded to the applicant or licensee, as the case may be, under section 17 (1) of the Act, and
(b)
the prescribed manner is by serving on the Minister a notice specifying:
(i)
the decision in respect of which the appeal is made, and
(ii) the grounds on which the appeal is made.
57 Appellants to lodge deposits
(1) An appellant must, in connection with an appeal under section I7
(2) of the Act, lodge a deposit of $200 with the Minister.(2)
Except as provided in subclause (3), a deposit lodged in connection with an appeal is to be refunded to the appellant on the appeal being determined by the Minister.
(3)
If the Minister is of the opinion that an appeal is frivolous or vexatious, the deposit lodged in connection with the appeal is forfeited.
1996 No 377
Clause 58 Meat Industry (Licensing) Regulation 1996 Part 16 Miscellaneous Part 16 Miscellaneous 58 Fees The fees prescribed for the purposes of section 11C (2) and (4) of the Act for the issue or renewal of a licence are as set out in Schedule 5.
59 Sale of certain meat
For the purposes of section 41 (l A) of the Act, the following are prescribed circumstances:
(a)
the sale of meat for use as animal food or as an ingredient of processed animal food where the meat is from a kangaroo slaughtered in the field and has been packaged, processed, treated, boned or cut up in a class 3 animal food processing plant,
(b)
the sale of meat for use as animal food or as an ingredient of processed animal food where the meat is' from a feral goat slaughtered in the field and has been packaged, processed, treated, boned or cut up in a class 3 animal food processing plant.
60 Seizure of meat
(l) For the purposes of section 29 (1) of the Act as applied by section 32 (2) of the Act, the prescribed manner of dealing with meat, processed meat or processed animal food seized by an inspector is:
(a) to enclose it with non-permeable plastic or with some other material approved by the Authority for the purposes of this paragraph, unless the inspector is of the opinion that enclosing the meat in that way is not necessary for its protection, and (b) to tag it for identification, and (c) to place it in cold storage at the Authority's expense. (2) An inspector who has seized meat, processed meat or processed animal food must, as soon as practicable after the seizure, serve on the person (if any) in whose possession the meat, processed
1996 No 377
Meat Industry (Licensing) Regulation 1996 Clause 60 Miscellaneous Part 16 meat or processed animal food appeared to the inspector to be at the time of the seizure, a notice in or to the effect of the approved form.
(3)
For the purposes of section 29 (2) (b) of the Act as applied by section 32 (2) of the Act, the prescribed particulars of a complaint by a person are:
(a)
the capacity in which the person claims the meat, processed meat or processed animal food (whether in the capacity of owner or in some other specified capacity), and
(b)
the grounds on which the person considers that the seizure should be disallowed.
61 Certificate of identification of inspector
For the purposes of section 34 of the Act, the prescribed form of certificate of identification is the form set out in Schedule 6 .
62 Repeal
(1) The Meat Industry (Licensing) Regulation 1980 is repealed. (2)
Any act, matter or thing that was done for the purposes of or, immediately before the repeal of the Meat Industry (Licensing) Regulation 1980, had effect under that Regulation is taken to have been done for the purposes of or to have effect under this Regulation.
1996 No 377
Meat Industry (Licensing) Regulation 1996
Schedule 1 Standards for class 3 meat vans Schedule 1 Standards for class 3 meat vans
(Clause 32 (b))
1 The part of the vehicle in which abattoir meat is conveyed must:
(a) be completely separated from any part of the vehicle used for the carriage of the driver or passengers, and (b) be constructed in a professional manner, and (c) have a floor constructed of an approved material, and (d) if it is not completely enclosed, be provided with a cover made of an approved material. 2 The external surfaces of the meat van must, at all times, be maintained in good order and condition.
1996 No 377
Meat Industry (Licensing) Regulation 1996
Standards for knackeries Schedule 2 Schedule 2 Standards for knackeries
(Clause 38)
General
1 The knackery must:
(a) be situated on land that is well drained and capable of absorbing liquid effluent without run-off, and (b) have paddock areas of adequate size, with adequate supplies of drinking water, for all stock likely to be held at the knackery, and (c) have a supply of potable water of a quantity and under a pressure sufficient for all operating needs, and (d) have a permanent supply of electricity.
2 The buildings, unless otherwise approved .must be situated at
least 150 m from any building used for human habitation, any
factory and any public road.
3 The buildings must be in good condition and the surrounding areas must be in a clean and sanitary condition.
Stock pens
4 Pens and races must be provided and the pens must be:
(a)
of sufficient area to hold, at any one time, all animals likely to be slaughtered on any one day, calculated on the basis of 1.8 sq m for each head of largestock and 0.5 sq m for each head of smallstock, and
(b)
graded and paved and drained to an adjoining settling pit of concrete construction, and
(c)
provided with shelter for the animals against heat and rain, and
(d)
provided with water under sufficient pressure for adequate cleaning.
1996 No 377
Meat Industry (Licensing) Regulation 1996
Schedule 2 Standards for knackeries Slaughtering and dressing areas
5 The slaughter building must:
(a) have a room or rooms in which animals are to be slaughtered and dressed, and (b) have a separate room or area into which unusable and condemned materials,. hides and skins are to be received, and (c) have floors of heavy, impervious, non-skid material that are graded and drained to enable the easy removal of water, and (d) have walls of smooth, impervious, approved material, and (e) have coves at wall and floor junctions of sufficient radius for adequate sanitation, and (f) have ceilings constructed of approved materials and of adequate height to permit the efficient conduct of operations, and (g) have all openings to the exterior effectively screened to prevent the entry of insects, rodents, birds and pests of any kind, and (h) have internal doors constructed of, or lined with, approved impervious material and all doors to the exterior constructed of, or with internal surfaces lined with, approved impervious material, and (i) be adequately ventilated by artificial or natural means, or both, and
(j) be adequately illuminated by artificial or natural means, or both.
6 Provision must be made for hot water to be available under adequate pressure and at a temperature of not less than 82 degrees Celsius at all places in the slaughter building where i t is required for the operations that take place there.
1996 No 377
Meat Industry (Licensing) Regulation 1996
Standards for knackeries Schedule 2 7 Hand-washing facilities and facilities for the sterilisation of equipment must be provided in every room in the knackery in which carcases are to be dressed and, except where the Authority otherwise approves, in every room in the knackery in which unusable or condemned material is to be handled.
8 A room in which animals are to be slaughtered and dressed
must:
(a)
have adequate floor space, platforms, cradles, hoists, tables, sinks and other facilities so arranged as to enable the sanitary conduct of slaughtering and dressing operations and the efficient conduct of inspections by meat inspectors, and
(b)
have an approved restraining device for the stunning of smallstock, and
(c)
be fitted with equipment enabling animals to be bled in a hanging position in an approved area, and
(d)
have hanging rails set at a height sufficient to ensure that the lowest point of a suspended carcase does not touch the
floor, and
(e) have equipment that is used only for handling heads, viscera and offal. 9 A knocking box for the stunning of largestock must be so located as to open on to a dry landing area on the slaughtering floor.
10 (1) A room into which unusable and condemned material, hides and
skins are to be received must:
(a)
adjoin and be easily accessible by means of a chute or doorway to the room in which animals are to be slaughtered and dressed, and
(b)
have approved equipment for the purpose of handling only unusable and condemned material, hides and skins.
(2) Equipment referred to in subparagraph (1) (b) must be identified in an approved manner.
1996 No 377
Meat Industry (Licensing) Regulation 1996
Schedule 2 Standards for knackeries
11 (1) Provision must be made for paunch contents to be conveyed
from the slaughter building to a remote part of the premises in a
suitable container or vehicle or by other means approved for the
purpose.(2)
Provision must be made for paunch contents to be disposed of in a manner that does not create any kind of nuisance, provide harbourage for vermin or become a breeding place for flies.
Chilling facilities 12 A room under refrigeration must be provided having:
(a)
refrigeration equipment of a type and capacity adequate for the needs of the knackery, and
(b)
sufficient capacity to hold the maximum number of animals likely to be slaughtered on any one day, and
(c)
rails set at a height to prevent any part of a carcase touching the floor.
Hygiene and sanitation 13
Provision must be made for the disposal of unusable and condemned material in a manner that has been approved by the Authority.
14
Provision must be made for liquid effluent, except blood collected in a metal container, to be conducted from the slaughter building by means of impervious drains to an adequately constructed save-all that is located outside the building in a position that has been approved by the Authority.
15
( 1 )
Where the save-all referred to in paragraph 14 is not connected to a sewer, the effluent must be conducted from the save-all by an impervious drain or other hygienic means to an adequately
1996 No 377
Meat Industry (Licensing) Regulation 1996
Standards for knackeries Schedule 2 prepared and maintained disposal area located in a position
approved by the Authority.
(2) Where the save-all referred to in paragraph 14 is connected to a sewer, the connecting drain must be provided with a disconnecting trap and protected by a grate that has bars not more than 3 mm apart. 16 A building to be used as a piggery or for poultry feeding must not be located within 100 m of the slaughter building.
Provision must be made for any material that may be kept on the
17 premises to be treated in a manner to prevent offensive conditions arising from the material.
18 Provision must be made for all bones to be stored in a manner not likely to create a nuisance or to attract flies, cockroaches, rats or other vermin.
19
(1)
If pigs are to be kept in paddocks, rainproof shelter sheds must be provided in each paddock and feeding troughs must be placed on graded concrete floors extending at least 1 500 mm on each side of the troughs.
(2) Provision must be made for all drainage from floors referred to in subparagraph (1) to be disposed of into suitably constructed drains. 20 Where hides are to be treated on the premises, a shed with a properly drained concrete floor must be provided for the storage and salting of the hides.
21 Where skins are to be treated on the premises, a shed for the drying of the skins must be provided in an approved position.
22 The premises must have adequate ablution, closet and staff amenities facilities.
1996 No 377
Meat Industry (Licensing) Regulation 1996
Schedule 3 Standards for animal food processing plants Schedule 3 Standards for animal food processing
plants
(Clause 42)
Part 1 Standards for class 1 animal food
processing plantsGeneral
1 The plant must be supplied with water that is:
(a) potable, and (b) derived from an approved source, and (c) of a quantity and under a pressure sufficient for all operating needs.
2 There must be provided, for the delivery of unwrapped meat to the plant, an approved entrance.
3 The loading bay must:
(a) have a floor that is paved with concrete and drained, and (b) be under cover.
4 A motor must not be situated within a building of the plant unless the motor is completely enclosed.
Floors
5 The floors of buildings must:
(a) be constructed of concrete or other approved material, and (b) be impervious to moisture, and
1996 No 377
Meat Industry (Licensing) Regulation 1996
Standards for animal food processing plants Schedule 3
(c) have approved anti-slip surfaces, and (d) be rat-proof, and (e) be even and free from cracks, and (f) be coved to a radius of not less than 25 mm at the junctions with walls in such a way that there are no cracks between the floor and the coving or the wall and the coving.
6 The floor of any area used for chilling must:
(a) be graded not less than 1 in 100 to floor wastes of not less than 100 mm in diameter, and (b) be provided with not less than one floor waste for every 40 sq m, or part of 40 sq m, of floor area.
7 The floor of any area used for chilling and, freezing must have floor wastes that are capable of being sealed or disconnected when the area is used as a freezer.
8 Below floor ventilation pipes, if any, must be vermin-proof.
Walls
9 All walls of buildings must:
(a) be: (i) constructed of brick, stone, plate glass, concrete or other approved material, or
(ii) constructed of approved material and lined internally with approved tiles, stainless steel or other approved material, and
(b)
if constructed of brick, stone or concrete, have internal surfaces, to a height of not less than 1 800 mm, of smooth, hard-set, steel-trowel-rendered cement or other approved material, and
1996 No 377
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Schedule 3 Standards for animal food processing plants
(c) if lined internally with material that is subject to fracture, have approved supporting lining material to a height of
not less than 1 800 mm, and(d) if lined internally with sheets of material, be so lined with the sheets running perpendicularly to the floor and joined together with smooth corrosion-resistant metal or other approved mouldings or cover strips, and
(e)
be vertical and, except for the walls in a storage room, without any shelves attached to them.
Ceilings
10 All ceilings must be constructed of fibro cement sheeting or other approved material.
Doors and jambs
11 The doors and jambs of doorways through which meat passes must be lined with approved material.
12 Doors must be close-fitting and constructed of, or lined with, approved corrosion-resistant material.
13 The handles, fastening catches and hinges of doors must be constructed of approved corrosion-resistant metal.
14 Curtains covering a doorway must be made of non-absorbent material.
15 Doorways through which meat passes must be not less than 1 500 mm in width.
1996 No 377
Meat Industry (Licensing) Regulation 1996
Standards for animal food processing plants Schedule 3 Hanging rails, racks etc
16 Hanging rails, racks and other appliances must be constructed of stainless steel or other approved material.
Refrigeration units
1 7 Any refrigeration unit within the plant must be enclosed by
corrosion-resistant metal or other approved material.
18 The condensate from a refrigeration unit within the plant must be drained through an approved waste.
Lighting
19 The interior of the plant must be provided with artificial lighting capable of producing a degree of illumination of 200 lux.
20 Protective shatterproof shields must be provided over naked lights.
Storage facilities
21 A store room must be provided for the storage of cleaning materials and equipment.
Cleansing facilities
22 The plant must be provided with:
(a)
an approved continuous hot water supply capable of supplying water at a temperature of not less than 82 degrees Celsius, and
1996 No 377
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Schedule 3 Standards for animal food processing plants
(b) a hose and sufficient hose points to permit the plant to be readily cleaned.
23 Where required by the Authority, a room must be provided with facilities for cleaning hooks, rollers, slides and other appliances.
Amenities
24 The following amenities must be provided for employees unless the Authority otherwise approves:
(a) toilet facilities that are physically separated from other facilities, (b) hand wash basins, (c) change rooms, (d) a metal locker not less than 400 mm above the floor for each employee, (e) shower facilities with hot and cold water laid on, in or adjacent to the change rooms provided in accordance with subparagraph (c).
25 If required by the Authority, the following amenities must be provided for inspectors:
(a) accommodation for the exclusive use of inspectors that must: (i) be physically separated from other amenities facilities, and
(ii) be constructed in a tradesmanlike manner, and
(iii) be fly-proof, well ventilated and adequately lit,
(b) a room of not less than 9 sq m equipped with:
(i) an office desk, and (ii) not less than 2 office chairs, and
1996 No 377
Meat Industry (Licensing) Regulation 1996
Standards for animal food processing plants Schedule 3 (iii) a lockable metal cabinet for storage of equipment, and
(iv) an approved metal locker for each inspector, and
(v) a hand wash basin with hot and cold water laid on, and
(vi) shower facilities with hot and cold water laid on, and
(vii) toilet facilities that are physically separated from other facilities.
Part 2 Standards for class 2 animal food
processing plantsGeneral
1 The plant must be supplied with water that is:
(a) potable, and (b) derived from an approved source, and (c) of a quantity and under a pressure sufficient for all operating needs. 2 There must be provided, for the delivery of unwrapped meat to the plant, an approved entrance.
3 A motor must not be situated within a building at the plant unless the motor is completely enclosed.
Floors
4 The floors of buildings must:
(a)
except as otherwise provided by paragraph 24 of this Part, be constructed of concrete or other approved material, and
1996 No 377
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Schedule 3 Standards for animal food processing plants
(b) be impervious to moisture, and (c) have approved anti-slip surfaces, and (d) be rat-proof, and (e) be graded not less than 1 in 100 to floor drains, and (f) be even and free from cracks, and (g)
be coved to a radius of not less than 25 mm at the junctions with walls in such a way that there are no cracks between the floor and the coving or the wall and the coving.
Walls
5 All walls of buildings must:
(a) except as provided by paragraph 25 of this Part, be:
(i)
constructed of brick, stone, plate glass, concrete or other approved material, or
(ii)
constructed of approved material and lined internally with approved tiles, stainless steel, fibro cement sheeting, laminated plastic or other approved material, and
(b)
if constructed of brick, stone or concrete, have internal surfaces, to a height of not less than 1 800 mm, of smooth, hard-set, steel-trowel-rendered cement or other approved material, and
(c) if lined internally with material that is subject to fracture, have approved supporting lining material to a height of
not less than 1 800 mm, and(d)
if lined internally with sheets of material, be so lined with the sheets running perpendicularly to the floor and joined together with smooth corrosion-resistant metal or other approved mouldings or cover strips, and
(e)
be vertical and, except for the walls in a storage room, without any shelves attached to them.
1996 No 377
Meat Industry (Licensing) Regulation 1996
Standards for animal food processing plants Schedule 3 6 Any window or other opening (not being a door) in a wall must be situated not less than 2 100 mm above the floor.
7 Window sills or ledges must be sloped at an angle of 45 degrees to the surface of the wall.
Ceilings
8 All ceilings must be constructed of fibro cement sheeting or other approved material.
9 Ceilings must be not less than 2 700 mm above the floor.
10 All extrusions used in suspended ceilings must be constructed of approved corrosion-resistant material.
External structure
11 All external walls and eaves must be vermin-proof.
12 The roofs and guttering of buildings must be in good condition.
13 The roof of a building must overhang the exterior surface of walls of the building so as to protect fly-screened ventilation areas.
1996 No 377
Meat Industry (Licensing) Regulation 1996
Schedule 3 Standards for animal food processing plants 14 The area of the premises adjacent to, and within 30 m of,
buildings must be sealed, or covered by grass, so as effectively
to prevent dust arising from that area.Fly screening
15 All openings to buildings must be effectively screened to prevent the entry of insects, rodents, birds and pests of any kind.
Doors and jambs
16 The doors and jambs of doorways through which meat passes into buildings must be lined with approved corrosion-resistant metal or other approved material.
Ventilation
17 Buildings must be ventilated so as to ensure that the air within the buildings is changed at least 4 times per hour.
18 A mechanical system that is the only source of ventilation for a non-refrigerated area or amenities room must be capable of producing at least 6 changes of air per hour.
Drainage
19 The drains appurtenant to buildings must be provided with approved disconnecting traps.
20 A grease trap must not be situated within a building.
1996 No 377
Meat Industry (Licensing) Regulation 1996
Standards for animal food processing plants Schedule 3 21 There must be at least one floor waste to every 40 sq m, or part of 40 sq m, of floor area.
22 Equipment of a water-wasting nature must be connected to the drainage system.
Cold room
23 Adequate refrigerated space must be provided for the storage of all meat, meat products, other perishable ingredients and perishable finished products likely to be at the plant at any one time.
24 The floor of the cold room must be constructed of acid-resistant concrete, acid-resistant tiles or other approved acid-resistant material.
25 The walls of the cold room must be constructed of brick, concrete or other approved material with internal surfaces finished with smooth, hard-set, steel-trowel-rendered cement or other approved material.
26 The handles, fastening catches and hinges of doors must be constructed of approved corrosion-resistant metal.
27 Curtains covering a doorway must be made of non-absorbent material.
28 Hanging rails, racks and other appliances in the cold room must be constructed of stainless steel or other approved material.
29 Any refrigeration unit within the cold room must be enclosed by
corrosion-resistant metal or other approved material.
1996 No 377
Meat Industry (Licensing) Regulation 1996
Schedule 3 Standards for animal food processing plants 30 The condensate from the refrigeration unit within the cold room must be drained through an approved waste.
Lighting
31 The interior of the plant must be provided with artificial lighting capable of providing a degree of illumination of 200 lux.
32 Protective shatterproof shields must be provided over naked lights.
Storage facilities
33 A store room must be provided and must be equipped with open shelving adequate for the storage of appliances, supplies and materials.
34 Seasonings, meals and like additives, casings and other material used in the preparation of processed animal food must be stored on the shelving referred to in paragraph 33.
35 The plant must be provided with an approved corrosion-resistant metal rail on which to suspend hooks, skids, rollers and other appliances when not in use.
Cleansing facilities
36 The plant must be provided with:
(a)
an approved continuous hot water supply capable of supplying water at a temperature of not less than 82 degrees Celsius, and
1996 No 377
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Standards for animal food processing plants Schedule 3
(b) a hose and sufficient hose points to permit the plant to be readily cleaned.
37 The plant must be provided with:
(a) facilities to enable equipment used in connection with the operations to be readily cleaned, and (b) corrosion-resistant metal racks adjacent to those facilities and to be used for the air drying of equipment. Hand wash basins
38 The plant must be provided with approved hand wash basins constructed of stainless steel and operated by means of a foot pedal or by other approved means.
Tables etc
39 Tables on which meat, poultry or fish or any product of poultry is cut or sliced must be constructed of approved material and be capable of being readily cleaned.
40 Tables, benches or other appliances on which meat, poultry or fish or any product of poultry is placed or on which a cutting board is placed must:
(a) be constructed of stainless steel or other approved material, and (b) have surfaces that are smooth and free from cracks. Appliances
41 Trays, receptacles or other appliances for the storage or handling
of meat, poultry or fish or any product of poultry must be
constructed of corrosion-resistant metal or other approved
material.
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Schedule 3 Standards for animal food processing plants 42 An appliance used for submerging meat, poultry or fish or any product of poultry in a cooking or pickling vat must be constructed of stainless steel or other approved material.
43 Fixed appliances must be placed so as to permit the thorough cleaning of the area surrounding them.
44 All appliances must be in good condition.
45 Cooking vats must be constructed so that vapour fumes arising from them are effectively evacuated from the interior of the plant.
Amenities
46 The following amenities must be provided for employees unless the Authority otherwise approves:
(a) toilet facilities that are physically separated from other facilities, (b) hand wash basins, (c) change rooms, (d) a metal locker not less than 400 mm above the floor for each employee, (e) shower facilities with hot and cold water laid on, in or adjacent to the change rooms provided in accordance with subparagraph (c).
47 If required by the Authority, the following amenities must be
provided for inspectors:
(a) accommodation for the exclusive use of inspectors that must:
(i) be physically separated from other amenities facilities, and
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Standards for animal food processing plants Schedule 3 (ii) be constructed in a tradesmanlike manner, and
(iii) be fly-proof, well ventilated and adequately lit,
(b) a room of not less than 9 sq m equipped with:
(i) an office desk, and (ii) not less than 2 office chairs, and (iii)
a lockable metal cabinet for storage of equipment, and
(iv) an approved metal locker for each inspector, and (v)
a hand wash basin with hot and cold water laid on, and
(vi)
shower facilities with hot and cold water laid on, and
(vii)
toilet facilities that are physically separated from other facilities.
Part 3 Standards for class 3 animal food
processing plantsSite and services
1 The processing plant must:
(a) be situated on land that is of adequate size for the immediate needs of the plant, and (b) have a supply of potable water of a quantity and under a pressure sufficient for all operating needs.
2 The processing plant must be situated so as not, in the opinion of the Authority, to be likely to create a nuisance to inhabitants in the immediate vicinity of the plant.
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Schedule 3 Standards for animal food processing plants General
3 The buildings must be in a good state of repair and plant surroundings must be in a clean and sanitary condition at all times.
4 Provision must be made for any material or substance that is kept on the premises to be treated in such a manner as to prevent any offensive effluvia arising from the material or substance.
5 Provision must be made for any bones on the premises to:
(a) be stored in a manner not likely to create a nuisance or to attract flies, cockroaches, rats or other vermin, and (b) be disposed of at regular intervals in an approved manner. Rooms to be provided
6 The processing plant must have:
a separate area for the skinning and washing of animals,
and
a separate room or rooms for the packing, packaging,
processing, boning or cutting up of animals, and
a separate room or area for the receipt of condemned
materials, bones, hides and skins, anda separate room under refrigeration with sufficient capacity to hold the maximum number of carcases likely to be processed on the one day, and
capacity for the storage of meat obtained from processing a separate room under refrigeration with sufficient operations on the one day.
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Meat Industry (Licensing) Regulation 1996
Standards for animal food processing plants Schedule 3 Construction requirements
A General requirements
7 All buildings must:
(a) have floors of heavy duty non-skid material that are impervious to moisture and that are graded and drained to facilitate the removal of water, and (b) have walls of approved smooth material that is impervious to moisture, and (c) have coves at wall and floor junctions of adequate radii to promote sanitation, and (d) have ceilings, constructed of approved material, of adequate height to permit the efficient conduct of operations, and (e) have all openings effectively screened to prevent the entry of insects, rodents, birds and other pests, and (f) have internal door surfaces clad with an approved material that is impervious to moisture, and (g)
have approved artificial or natural means of ventilation, and
(h)
have approved artificial or natural means of illumination, and
have both hot and cold water distributed throughout the for all operating needs, and
(i)
plant under adequate pressure and in quantities sufficient (j) have a heating plant capable of furnishing hot water at a temperature of not less than 82 degrees Celsius at all hot water outlets, and (k) have hand washing implements and equipment and sterilising facilities provided in every room in the processing plant in which animal food is handled and, except where otherwise approved, in every room in which condemned or unusable material is to be handled, and
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Schedule 3 Standards for animal food processing plants
(l)
have provision for liquid effluent to be conducted by means of drains that are impervious to moisture to an adequately constructed save-all for that liquid effluent in an approved location outside the building, and
(m)
where connection between the save-all and a public sewer is not made, have provision for drainage to be conveyed by drains that are impervious to moisture or other approved means to an approved location and an adequately prepared and maintained absorption area for that drainage, and
(n)
if the premises are drained by connection with a public sewer, have provision for the drain to be properly trapped and protected by a grating the bars of which must be not more than 10 mm apart.
B Processing areas
8 A room or areas in which animals are flayed and processed must have:
(a) adequate floor space so arranged as to facilitate the sanitary conduct of operations, and (b) adequate facilities and approved equipment for all flaying and processing operations, and (c) hanging rails set sufficiently high above the floor to prevent any part of a carcase from contacting the floor, and (d) facilities that provide for the rapid and frequent removal of all inedible material from the processing area during operations. C Condemned material room
9 A room or area into which inedible and condemned material, bones, hides and skins are received must:
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Standards for animal food processing plants Schedule 3
(a)
adjoin and be easily accessible by means of chutes or doorways to the room in which animals are processed, and
(b)
have approved equipment for handling condemned material, hides and skins, and
(c)
have facilities for the disposal of inedible and condemned material in an approved manner.
D Cold rooms
10 A room under refrigeration must have:
(a)
refrigeration equipment of a type and capacity adequate for the needs of the establishment, and
(b)
in the case of a room used for the refrigeration of carcases-hanging rails set sufficiently high above the
floor to prevent any part of a carcase from contacting the
floor.
E Skin and hide treatment
11 If hides are treated on the premises, a shed with a concrete floor adequately drained must be provided for the storage and salting
of hides.
F Amenities
12 The premises must contain the following amenities for employees unless the Authority otherwise approves:
(a)
toilet facilities that are physically separated from other facilities,
(b) hand wash basins, (c) change rooms, (d) a locker for each employee.
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Meat Industry (Licensing) Regulation 1996
Schedule 4 Standards for pet food vans Schedule 4 Standards for pet food vans
(Clause 46)
Part 1 Standards for class 1 pet food vans 1 The part of the vehicle in which meat intended for use as animal food is conveyed must:
(a)
be completely separated from any part of the vehicle used for the carriage of the driver or passengers, and
(b)
be completely enclosed and fitted with dust-proof doors or lids, and
(c) be constructed in a professional manner, and (d)
have a floor constructed of approved plate steel, approved aluminium checker plate, approved fibreglass or other approved material and the flooring material must be coved to the satisfaction of the Authority, and
(e)
be lined on the internal surfaces (other than the floor) with stainless steel, corrosion-resistant aluminium, fibreglass or other approved material and the joins (if any) in the lining material must be effectively sealed and, where the joins
run horizontally, the top sheet must overlap the exposed
surface of the bottom sheet at the join by not less than40 mm, and
(f)
not have a ramp, step or tail board forming part of any internal surface.
2
( 1)
The rails from which meat intended for use as animal food is to be suspended in the van are to be suspended from rail supports.
(2)
The rails must be set at such a height that, in the opinion of the Authority, any meat intended for use as animal food that is likely to be suspended from them will have a free space of at least
80 mm below the meat. (3) The rail supports must be of an approved material.
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Standards for pet food vans Schedule 4 3 If the pet food van is, in the opinion of the Authority, likely to be used to convey meat intended for use as animal food for journeys lasting 3 hours or more, i t must, if required by the Authority, be fitted with an approved refrigeration system.
4 The external surfaces of the pet food van must, at all times, be maintained in good order and condition.
Part 2 Standards fer class 2 pet food vans 1 The part of the pet food van in which meat intended for use as animal food is conveyed must:
(a) be completely separated from any part of the vehicle used for the carriage of the driver or passengers, and (b) be completely enclosed and fitted with dust-proof doors or lids, and (c) be constructed in a professional manner, and (d) have a floor constructed of approved plate steel, approved aluminium checker plate, approved fibreglass or other approved material, and (e) be lined on the internal surfaces (other than the floor) with stainless steel, corrosion-resistant aluminium, fibreglass or other approved material and the joins (if any) in the lining material must be effectively sealed, and ( f ) not have a ramp, step or tail board forming part of any internal surface.
2 If the pet food van is, i n the opinion of the Authority, likely to be used to convey meat intended for use as animal food for journeys lasting 3 hours or more, it must, i f required by the Authority, be fitted with an approved refrigeration system.
3 The external surfaces of the pet food van must, at all times, be maintained in good order and condition.
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Schedule 5 Fees Schedule 5 Fees
(Clause 58)
Fees prescribed for the issue or renewal of a licence
Abattoir licence
For a class 1 abattoir—$3,160
For a class 2 abattoir—$1,630
Slaughter-house licence
$1,630
Meat processing plant licence
For a class 1, 2, 3 or 5 meat processing plant—$320
For a class 4 meat processing plant—$190
Meat market licence
$320
Saleyard licence
For a class 1 saleyard—$590 For a class 2 saleyard—$380
Meat van licence
$80
Knackery licence
$630
1996 No 377
Meat Industry (Licensing) Regulation 1996
Fees Schedule 5 Animal food processing plant licences
For a class 1 animal food processing plant—$190 For a class 2 animal food processing plant—$320 For a class 3 animal food processing plant—$190
Pet food van licence
$80
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Meat Industry (Licensing) Regulation 1996
Schedule 6 Certificate of identification of inspector Schedule 6 Certificate of identification of
inspector
(Clause 61)
MEAT INDUSTRY ACT 1978
MEAT INDUSTRY (LICENSING) REGULATION 1996
CLAUSE 61
Certificate of identification of inspector
This is to certify that ......................................................
......................................................................................
whose signature and photograph appear on this form is a licensing inspector within the meaning of the Meat Industry Act
1978.
Signed ...........................................................................
(Secretary of the Authority)
Date.. .....................................
(photograph of person)
Signed ..................................
I (Inspector)
0
0
0