Commerce (Meat Export) Regulations (Amendment)

Legislation au C1948L00099 Regulations Not in force Legislative Instrument

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Statutory Rules 1918, No. 99.(i)

Definitions.

1. Regulation 3 of the Commerce (Meat Export) Regulations is amended—

(a) by omitting from the definition of “Disease” the word “stock” and inserting in its stead the words “stock, rabbits, hares or poultry”;

(b) by inserting after the definition of “Disease” the following definition:—

“‘Drawn’ in relation to a carcass of poultry, means that the inedible offal has been removed.”;

“‘Grader’ means any person authorized by and responsible to the Secretary for the grading and packing of poultry, rabbits or hares intended for export.”;

(d) by omitting the definition of “Inspector” and inserting in its stead the following definition:—

“‘Inspector’ means any officer appointed by the Secretary to inspect and pass meat, meat products, or edible offal intended for export.”;

(e) by omitting from the definition of “Meat” the words “or hares” and inserting in their stead the words “hares or poultry”;

(f) by inserting after the definition of “Official stamp or mark” the following definition:—

“‘Poultry’ means all birds intended for human consumption.”; and

(g) by inserting in the definition of “Secretary”, after the word “Commerce”, the words “and Agriculture”.

2. After regulation 39 of the Commerce (Meat Export) Regulations the following regulation is inserted :—

Special provision in regard to poultry.

“39a.—(1.) Premises shall not be approved as a registered establishment for the killing, dressing and packing of poultry intended for export unless there be provided suitable holding pens for live birds as approved by the Secretary.

(h) Made under Customs Act 1901-1947 and Commerce (Trade Descriptions) Act 1905-1933 on 25th February, 1948; notified in Gazette on 26th February, 1948.

(i) Made under Customs Act 1901-1917 and Commerce (Trade Descriptions) Act 1905-1933 on 4th August, 1948; notified in Gazette on 9th August, 1948.

(2.) A separate killing and dressing room shall be provided and it shall be constructed of materials similar to those prescribed for killing and dressing rooms in regulation 23 of these Regulations. The height of the room from the floor to the ceiling or wall plate shall he not less than 12 feet.

(3.) A chilling room shall be provided and it shall he constructed in accordance with conditions prescribed for chilling rooms in sub-regulation (1.) of regulation 25 of these Regulations.

(4.) A packing room shall be provided and it shall be constructed of materials similar to those prescribed for killing and dressing rooms in regulation 23 of these Regulations. The height of the room from the floor to the ceiling or wall plate shall be not less than 10 feet.”.

Canned rabbit or poultry for export.

3. Regulation 68 of the Commerce (Meat Export) Regulations is amended by inserting after the word “rabbit” the words “or poultry”.

Rabbits hares or poultry to be placed in cool store.

4. Regulation 74f of the Commerce (Meat Export) Regulations is amended by omitting the words “rabbits and hares” and inserting in their stead the words “rabbits, hares or poultry”.

5. After regulation 74f of the Commerce (Meat Export) Regulations the following regulations are inserted:—

Method of killing poultry.

“74g.—(1.) Poultry intended for export shall be killed only at an establishment registered under these Regulations for such purpose.

(2.) Birds shall be thoroughly bled by a method of external incision at the time of slaughter.

(3.) Birds that have been strangled shall be rejected.

Method of dressing poultry.

“74h.—(1.) Poultry intended for export shall be either dry-plucked, wax plucked or semi-scalded. Birds shall he well dressed, feet shall be well cleaned and vents shall be empty.

(2.) Birds showing evidence of over-scalding shall be rejected.

(3.) Poultry may be drawn or undrawn but in all classes the crop shall be empty or entirely removed.

Quality and weight standard for export poultry.

“74i.—(1.) Poultry intended for export shall be well fleshed and birds showing indications of disease (including scaly legs and obvious deformities) shall be rejected.

(2.) Birds shall be classified in accordance with the grades and weights specified in the Fifth Schedule to these Regulations or in a manner approved by the Secretary.

Method of parking of poultry.

“74j.— (1.) Poultry intended for export shall be thoroughly chilled before being packed.

(2.) Birds shall be packed in clean new cases constructed of well-seasoned soft-wood or hard-wood which has been smoothly sawn or dressed to the satisfaction of the Secretary.

(3.) The cases shall be sufficiently strong, in the opinion of the Secretary, to withstand such handling as is ordinarily incidental to transport to destinations beyond the Commonwealth.

(4.) The cases shall be internally lined with good quality vegetable parchment waxed paper or any other material approved by the Secretary.

(5.) Only birds in the same weight range shall be packed in any one case.

(6.) In a case of fowls and turkeys, male and female birds shall be packed in separate cases,

(7.) Except in the case of turkeys the maximum frozen weight of the contents of each case shall be 60 lb.”.

6. After regulation 85a of the Commerce (Meat Export) Regulations the following regulation is inserted:—

Trade description to be applied to poultry.

“85b.—(J.) In the case of poultry, the trade description shall, in addition to the provisions of regulation 84 of these Regulations, comply with the following provisions:—

(a) the word ‘drawn’ or ‘undrawn’ as the case may be, shall be clearly marked on the outside of each case and be so placed as to be read in conjunction with the name of the class of poultry;

(b) with poultry of second quality, the words ‘second quality’ shall be clearly marked on the outside of each case in letters at least 1½ inches high and be so placed as to be read in conjunction with the name of the class of poultry;

(c) the nett frozen weight of the contents of each case, together with the number of birds contained therein, shall be clearly marked on the outside of each case;

(d) the ‘Approved for Export’ stamp shall be applied by an officer authorized by the Secretary on the outside of the cases, together with a registered number denoting the grader who passed the goods for export.

(2.) The colour of the markings on the cases containing poultry shall be as follows:—

(a) In the case of first quality poultry—blue; and

(b) In the case of second quality poultry—red.”.

Certificates by inspectors.

7. Regulation 93 of the Commerce (Meat Export) Regulations is amended by inserting after the letter and figure “F.3.”, the letters and figures “F.4., F.5.,”.

Amendment of First Schedule.

8. The First Schedule to the Commerce (Meat Export) Regulations is amended by inserting, after Form F.3., the following Forms:—

Form F.4. Regulation 93.

Commonwealth of Australia.

Certificate No.

The Customs Act 1901-1047.

The Commerce (Trade Descriptions) Act 1905-1933.

Commerce (Meat Export) Regulations.

Department of Commerce and Agriculture.

POULTRY.

First Quality Certificate.

This IS to certify that the following poultry has been killed and packed at a registered establishment and fully complies with the provisions of the Commerce (Meat Export) Regulations.

Class of poultry

No. of crates Branded

shipped per SS. to on 19

Dated at in the State of this

day of 19

Examining Officer.

(This form is to be printed on blue paper.)

Form f.5. Regulation 93.

Commonwealth of Australia.

Certificate No.

The Customs Act 1901-1947.

The Commerce (Trade Descriptions) Act 1905-1933.

Commerce (Meat Export) Regulations.

Department of Commerce and Agriculture.

POULTRY.

Second Quality Certificate.

This is to certify that the following poultry has been killed and packed at a registered establishment and fully complies with the provisions of the Commerce (Meat Export) Regulations.

Class of poultry

No. of crates Branded

shipped per SS. to on 19

Dated at in the State of this

day of 19

Examining Officer.

(This form to be printed on red paper.)

817/49.—41

Fifth Schedule

9. After the Fourth Schedule to the Commerce (Meat Export) Regulations the following Schedule is inserted:—

Regulation 74 I.

THE FIFTH SCHEDULE.

Classification of Frozen Poultry.

Class of Poultry. (Frozen).	Age and Condition.	Grade.	Weight Ranges (undrawn).
Chickens......	First quality chickens shall be of normal conformation, and fully fleshed. They shall be practically free from pin feathers and free from discoloration and tears on the breast. Only birds which have not reached maturity and which have not been used for breeding purposes shall be included. They should have a soft flexible breastbone and show no hard spur development	First Quality.....	11/2 to 2 lb.; over 2 lb. to 21/2 lb.; over 21/2 lb. to 3 lb. ; over 3 lb. to 31/2 lb.; over 31/2 lb. to 4 lb.; over 4 lb. to 4 1/2 lb.; over 41/2 lb. to 5 lb.; over 5 lb.
Boiler Fowls	First quality boiler fowls shall be of normal conformation and fully fleshed. They shall be practically free from pin feathers and free from discoloration and tears on the breast. Boiler fowls should not show signs of excessive age, and old male birds (stags) shall not be included	First Quality.....	21/2 lb. to 3 lb. ; over 3 lb. to 31/2 lb.; over 31/2 lb. to 4 lb.; over 4 lb. to 41/2 lb.; over 41/2 lb. to 5 lb.; over 5 lb.
Ducklings or Drakelings	First quality ducklings or drakelings shall be of normal conformation and fully fleshed. They shall be practically free from pin feathers and free from discoloration and tears on the breast. Only birds which have not reached maturity and have not been used for breeding purposes shall be included, and they shall have a soft flexible breastbone	First Quality.....	3 lb. to 31/2 lb. (for female birds only); over 31/2 lb. to 4 lb.; over 4 lb. to 41/2 lb.; over 41/2 lb. to 5 lb.; over 5 lb. to 6 lb.; over 6 lb. to 7 lb.; over 7 lb. to 8 lb.; over 8 lb.
Goslings......	First quality goslings shall be of normal conformation and fully fleshed. They shall be practically free from pin feathers and free from discoloration and tears on the breast. Only birds which have not reached maturity and which have not been used for breeding purposes shall be included. They should have a soft flexible breast bone	First Quality.....	8 lb. to 10 lb.; over 10 lb. to 12 lb.; over 12 lb. to14 lb.; over 14 lb.

The Fifth Schedule—continued.

Classification of Frozen Poultry—continued.

Class of Poultry. (Frozen).	Age and Condition.	Grade.	Weight Ranges (undrawn).
Turkeys (Gobblers)	First quality turkeys (gobblers) shall be male birds of normal conformation and fully fleshed. They shall be practically free from pin feathers and free from discoloration and tears on the breast. Old or coarse birds shall not be included	First Quality......	10 lb. to 12 lb.; over 12 lb. to 14 lb. over 14 lb. to 16 lb. ; over 10 lb. to 18 lb.; over 18 lb. to 20 lb. ; over 20 lb.
Turkeys (Gobblers)	Second quality turkeys (gobblers) shall be male birds of normal conformation except for minor deformities of the breast not involving the flesh. They shall be reasonably well fleshed and practically free from tears and pin feathers. Birds may be slightly older than those of first quality but old and coarse birds shall not be included	Second Quality	10 lb. to 12 lb. ; over 12 lb. to 14 lb.; over 14 lb. to 16 lb. ; over 16 lb. to 18 lb.; over I8 lb. to 20 lb.; over 20 lb.
Turkeys (Hens)	First quality turkeys (hens) shall be female birds of normal conformation and fully fleshed. They shall be practically free from pin feathers and free from discoloration and tears on the breast. Old or coarse birds shall not be included	First Quality......	8 lb. to 10 lb. ; over 10 lb. to 12 lb.; over 12 lb. to 14 lb. ; over 14 lb.
Turkeys (Hens)	Second quality turkeys (hens) shall be female birds of normal conformation except for minor deformities of the breast not involving the flesh. They shall be reasonably well fleshed and practically free from tears and pin feathers. Birds may be slightly older than those of first quality but old and coarse birds shall not be included	Second Quality	8 lb. to 10 lb. ; over 10 lb. to 12 lb. ; over 12 lb. to 14 lb.; over 14 lb.
Others (including drawn)	.........................	As approved by the Secretary	As approved by the Secretary”.

Overview

The Statutory Rules 1918, No. 99, enacted on 25th February 1948, amends the Commerce (Meat Export) Regulations to address specific concerns and gaps in the regulation of poultry, rabbits, and hares intended for export. This legislative instrument was introduced under the authority of the Customs Act 1901-1947 and the Commerce (Trade Descriptions) Act 1905-1933. The primary objective is to enhance the quality, safety, and trade standards of meat products exported from Australia, particularly focusing on the inclusion of poultry alongside rabbits and hares in the regulations. The amendments redefine several key terms, such as "disease," "drawn," "grader," "inspector," "meat," and "poultry," to provide clarity and specificity in the regulations. Additionally, the rules introduce stringent requirements for the facilities and methods used in the processing and packaging of poultry, including the provision of suitable holding pens, separate killing and dressing rooms, chilling rooms, and packing rooms. These amendments also establish detailed standards for the killing, dressing, and packing of poultry, including methods of bleeding, plucking, and chilling, as well as quality and weight standards to ensure consistency and safety. Furthermore, the regulations mandate specific labelling and certification requirements to ensure transparency and compliance in the export of poultry products.

Scope and Application

The Commerce (Meat Export) Regulations, as amended, apply to the export of meat products, including rabbits, hares, and poultry, from Australia. These regulations govern the processes for grading, killing, dressing, packing, and chilling of these animals for export, ensuring that they meet specific standards and quality requirements. The regulations specify the conditions under which establishments can be approved for the processing of these animals, including the construction and maintenance of holding pens, killing and dressing rooms, chilling rooms, and packing facilities. The Act also delineates the methods of killing, dressing, and packing poultry, ensuring that birds are bled thoroughly and that only suitable methods are employed. It mandates that poultry must be well fleshed and free from disease, with specific grades and weight standards outlined. Additionally, it requires that trade descriptions and quality markings be clearly displayed on the export cases. Inspectors are tasked with verifying compliance with these regulations, and certificates are provided to confirm that the meat products meet the stipulated standards. The regulations cover the entire process from slaughter to final packaging and are designed to ensure the integrity and quality of Australian meat exports.

Key Provisions

The Statutory Rules 1918, No. 99, as amended by the Commerce (Meat Export) Regulations, introduces a series of definitions and requirements specifically tailored for the export of poultry, rabbits, and hares. For instance, Regulation 3 amends definitions such as “Disease” to include “stock, rabbits, hares or poultry” and defines “Drawn” as the removal of inedible offal from a poultry carcass. Moreover, it introduces the definition of “Grader” as a person authorised to grade and pack poultry, rabbits, or hares for export and redefines “Inspector” as an officer appointed to inspect meat, meat products, or edible offal intended for export. Regulation 39a mandates that premises must have suitable holding pens for live birds approved by the Secretary and specifies the construction requirements for killing, dressing, chilling, and packing rooms for poultry. The obligations imposed by this legislation require registered establishments to provide specific facilities and adhere to detailed standards for the handling, killing, dressing, chilling, and packing of poultry intended for export. These include the provision of suitable holding pens, separate and appropriately constructed killing and dressing rooms, a chilling room, and a packing room, all adhering to specific dimensions and material requirements. Furthermore, the method of killing, dressing, and packing poultry must comply with detailed stipulations, such as thorough bleeding by external incision, dry or wax plucking, and the thorough chilling of birds before packing. The quality and weight standards for export poultry are also specified, along with requirements for trade descriptions on export cases, including the marking of the weight and number of birds, the class of poultry, and the “Approved for Export” stamp. In terms of enforcement, breaches of these regulations can lead to significant civil and criminal consequences. While the specific penalties are not detailed in the text, it is known that violations of meat export regulations can result in fines and other penalties under the relevant Acts. The seriousness of non-compliance is underscored by the stringent standards and detailed procedural requirements, suggesting that penalties could be substantial for serious or repeated breaches. Ensuring compliance with these regulations is crucial to maintaining the integrity and quality of Australian meat exports.

Area of Law: Commercial Law
Instrument: Legislative Instrument
Concepts: Definitions & Interpretation; Licensing & Registration; Compliance Obligations; Reporting & Disclosure Obligations

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Sourced from the Federal Register of Legislation at 26 August 2026. For the latest information on Australian Government law please go to https://www.legislation.gov.au.

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