Exports (Meat) Regulations (Amendment)

Legislation au C1967L00113 Regulations Not in force Legislative Instrument

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STATUTORY RULES

1967 No. 113.

REGULATIONS UNDER THE CUSTOMS ACT 1901-1967 AND THE COMMERCE (TRADE DESCRIPTIONS) ACT 1905-1966.*

I, THE GOVERNOR-GENERAL in and over the Commonwealth of Australia, acting with the advice of the Federal Executive Council, hereby make the following Regulations under the Customs Act 1901-1967 and the Commerce (Trade Descriptions) Act 1905-1966.

Dated this eighteenth day of August, 1967.

CASEY

Governor-General.

By His Excellency’s Command,

Minister of State for the Interior Acting for and on behalf of the Minister of State for Primary Industry and for and on behalf of the Minister of State for Customs and Excise.

Amendments of the Export (Meat) Regulations†

Obligations of persons engaged at an export establishment.

1. Regulation 61 of the Export (Meat) Regulations is amended by omitting sub-regulation (2.).

2. After regulation 61 of the Export (Meat) Regulations the following regulation is inserted:—

Clothing of Employees.

“61a.—(1.) This regulation applies to a person who is an employee of a registered establishment and works in rooms or areas in which the slaughtering and dressing of animals for export is performed or meat, meat products or edible offal intended for export are prepared, packed or stored.

“(2.) A person to whom this regulation applies—

(a) shall not commence work at the registered establishment on any day unless he is wearing clean outer clothes made of material which is capable of being effectively cleaned and the fibres of which are not likely to cause contamination of carcasses or of meat and shall, subject to the next succeeding sub-regulation, continue to wear those outer clothes while working on that day at the registered establishment;

(b) shall wear, while working at the registered establishment, a clean covering over his head so fitted that it will prevent his hair contaminating the carcasses or meat, being a covering made of material that is capable of being effectively cleaned and the fibres of which are not likely to cause contamination of carcasses or of meat;

(c) shall not wear outer clothes made of hessian except when he is handling, in a room in which meat is kept under refrigeration, meat that is contained in a wrapping; and

* Notified in the Commonwealth Gazette on 1967.

† Statutory Rules 1961, No.93 as amended by Statutory Rules 1963, No. 143; 1965, No. 40; and 1966, No. 53.

4475/67.—Price 5c 9/13.7.1967

(d) shall cause to be kept in a dressing room at the establishment any of his clothing which is at the establishment but is not being worn.

“(3.) Where a person to whom this regulation applies is informed by the officer in charge that the condition of the outer clothes or of the head covering of that person is such as is likely to cause contamination of carcasses or of meat, the person shall remove his outer clothes or head covering and replace them with clean outer clothes or a head covering complying with paragraph (a) or (b), as the case requires, of the last preceding sub-regulation.

“(4.) A person to whom this paragraph applies shall not use a scabbard or other sheath—

(a) unless it is made of materials which are impervious and are resistant to rust;

(b) unless it is made of materials which are capable of being cleaned with ease and capable of being made sterile with ease; and

Penalty: One hundred dollars.”.

The Second Schedule.

3. The Second Schedule to the Export (Meat) Regulations is amended—

(a) by omitting from sub-paragraph (2.) of paragraph 26 the word “Edible” and inserting in its stead the words “Subject to sub-paragraph (2e.) of this paragraph, edible”;

(b) by inserting after sub-paragraph (2.) of paragraph 26 the following sub-paragraphs:—

“(2a.) Any treatment of edible offal other than packaging or freezing shall be an approved treatment.

“(2b.) Edible offal which is to be treated shall, as soon as possible after it is removed from the carcass, be placed under refrigeration and reduced to a temperature of 40 degrees Farhenheit and maintained at that temperature until it is treated.

“(2c.) The treatment of edible offal shall be carried out in a room or rooms the temperature of which is at all times maintained by mechanical means at not more than 50 degrees Fahrenheit.

“(2d.) Edible offal that has been treated shall be placed without delay under refrigeration for freezing.

“(2e.) Edible offal may be treated at an export establishment other than the export establishment in which the offal was removed from the carcass if it has been removed only once to another export establishment and it has been transferred to that other export establishment in approved closed containers and, subject to the next succeeding paragraph, in an approved insulated vehicle.

“(2f.) Edible offal shall not be treated as edible offal for export at an export establishment other than the export establishment at which it was removed from the carcass unless, If the period taken to transport it from the export establishment in which it was removed from the carcass to the other export establishment exceeded two hours, the edible offal was transported under refrigeration during the whole of that period.”; and

By Authority: A. J. Arthur, Commonwealth Government Printer, Canberra.

Overview

The Statutory Rules 1967 No. 113, made under the Customs Act 1901-1967 and the Commerce (Trade Descriptions) Act 1905-1966, were enacted to address gaps in the regulation of meat exports, particularly concerning the cleanliness and sanitary conditions of employees in meat export establishments. This legislative instrument, created by the Governor-General with the advice of the Federal Executive Council, aims to ensure the highest standards of hygiene and safety in the meat export industry, thereby maintaining the integrity and quality of Australian meat products in international markets. The policy objective is to prevent contamination of meat and meat products intended for export, ensuring they meet international standards and maintain Australia's reputation for quality produce.

Scope and Application

These regulations apply to employees working in registered meat export establishments who are involved in the slaughtering, dressing, preparation, packing, or storage of meat, meat products, or edible offal intended for export. The provisions are aimed at ensuring that such personnel maintain a clean and hygienic working environment to prevent contamination of the meat products. This applies to any person who is an employee of a registered establishment and works in the specified rooms or areas within the establishment. The geographic and jurisdictional reach of these regulations is limited to the Commonwealth of Australia, as they are made under the Customs Act 1901-1967 and the Commerce (Trade Descriptions) Act 1905-1966. The regulations do not explicitly state any exclusions, exemptions, or thresholds, but they are subject to further elaboration and specification through subordinate instruments or additional regulations.

Key Provisions

The main operative sections of this legislative instrument, specifically under the Customs Act 1901-1967 and the Commerce (Trade Descriptions) Act 1905-1966, involve amendments to the Export (Meat) Regulations. These amendments are primarily concerned with the hygiene and handling of meat and meat products at export establishments. Regulation 61, as amended, imposes specific requirements on employees working in areas where meat is slaughtered, dressed, prepared, packed, or stored for export (Regulation 61a(1)). Employees must wear clean outer clothes made of material that can be effectively cleaned and is unlikely to cause contamination, along with a clean head covering that prevents hair contamination (Regulation 61a(2)). Outer clothes made of hessian are only allowed when handling refrigerated meat, and all unused clothing must be kept in a dressing room (Regulation 61a(2) and (3)). If an officer in charge deems the employee’s clothing or head covering to be potentially contaminating, the employee must replace them with clean, compliant items (Regulation 61a(3)). Additionally, any scabbards or sheaths used by employees must be made of impervious, rust-resistant materials, easily cleanable, and clean (Regulation 61a(4)). The obligations imposed by these regulations on persons engaged at an export establishment include strict hygiene protocols to ensure the cleanliness and contamination-free handling of meat products intended for export. Employees must adhere to the prescribed clothing and head covering requirements to prevent contamination of carcasses and meat (Regulation 61a(2)). They are also required to maintain their clothing in a clean and appropriate condition, storing any unused clothing in a dressing room (Regulation 61a(3)). Employees must respond promptly to instructions from the officer in charge regarding any potential contamination issues with their attire (Regulation 61a(3)). Furthermore, any scabbards or sheaths used must meet specific material and cleanliness standards (Regulation 61a(4)). Breaches of these regulations can lead to civil and criminal consequences. For instance, employees who fail to comply with the clothing and head covering requirements, or who do not replace contaminated clothing as directed, could face penalties. The specific penalty for violations of these regulations is a fine of one hundred dollars (Regulation 61a(4)). These penalties serve as a deterrent to ensure adherence to the stringent hygiene standards required in meat export establishments to maintain the quality and safety of exported meat products.

Area of Law: Administrative Law
Instrument: Regulation
Concepts: Definitions & Interpretation; Compliance Obligations; Enforcement Powers

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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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