Poultry and non-red meat abattoirs

Operators of non-red meat abattoirs are required to:

1. apply for a licence online or download an application form, print and post it
2. meet relevant standards
3. prepare for routine inspections or audits.

Before being issued with a licence, the Food Authority will carry out an inspection of the premises to ensure all buildings and equipment meet the requirements of the relevant standards.

For more information see applying for a food licence.

Meat safety inspectors

All abattoirs slaughtering animals for human consumption need to have an accredited meat safety inspector (MSI) on site at all times during ante-mortem and post mortem inspections.

All MSIs need to comply with the requirements of AS 4696-2007 Australian Standard for the Hygienic Production and Transportation of Meat and Meat Products for Human Consumption about meat inspection.

It is the responsibility of the licence holder to employ MSIs and ensure that they have the appropriate training and qualifications required to meet the legislation.

All MSIs working in NSW are required to be assessed by the Food Authority to ensure they comply with all requirements before they can conduct meat inspection duties, and have documented approval from the Food Authority.

Animal Welfare

See requirements for all relevant employees and Animal Welfare Officers under Food safety controls | Animal welfare (below).

The Food Authority needs to be satisfied that all buildings and equipment connected with the operation meet the requirements of relevant standards.

There are specific requirements for poultry, rabbit, ratite and crocodile premises (see below).

The business will need to meet with the Food Authority to outline how it will meet the licensing criteria.

New premises must be reviewed and approved by the local council and the Environment Protection Authority after they have determined that the building plans comply with the Australian Standard.

Requirements are set out for:

• poultry meat: Australian Standard AS 4465–2006 Construction of premises and hygienic production of poultry meat for human consumption
• rabbit meat: Australian Standard AS 4466–1998 Hygienic production of rabbit meat for human consumption
• ratite meat: Australian Standard AS 5010–2001 Hygienic production of ratite (emu/ostrich) meat for human consumption
• crocodile meat: Australian Standard AS 4467–1998 Hygienic production of crocodile meat for human consumption

Constructing an abattoir

Companies and members of the public who are interested in building a non-red meat abattoir in NSW often require assistance to interpret the requirements of the detailed and comprehensive relevant Australian Standard.

To help companies that process and slaughter livestock in Australia comply with the standard for construction, the Food Authority has developed some basic plans to serve as a guide.

The Food Authority basic plans are for information purposes only and are not a directive on how a facility must be built. The Food Authority recommends professional advice is obtained when developing abattoir building plans.

• Poultry (small) abattoir basic plan
• Poultry (large) abattoir basic plan
• Mobile poultry abattoir basic plan

A food handler must take all reasonable measures not to handle food or surfaces likely to come into contact with food in a way that is likely to compromise the safety and suitability of food.

Cleaning & sanitation

Non-red meat abattoirs must implement a documented cleaning schedule that identifies:

• all fixtures, fittings and equipment used in processing
• the frequency of cleaning
• how all fixtures, fittings and equipment are cleaned and sanitised
• how food contact surfaces and utensils are sanitised, where applicable
• chemical usage eg. strength, contact times, temperature.

All fixtures, fittings and equipment must be adequate for the production of safe and suitable food, and fit for their intended use.

Routine internal cleaning and sanitation inspections must be undertaken, and records maintained for corrective action taken on any identified issues.

Cleaning chemicals must be suitable for contact with food and used in accordance with the manufacturer’s instructions.

Requirements are set out for:

• poultry meat: Australian Standard AS 4465–2006 Construction of premises and hygienic production of poultry meat for human consumption
• rabbit meat: Australian Standard AS 4466–1998 Hygienic production of rabbit meat for human consumption
• ratite meat: Australian Standard AS 5010–2001 Hygienic production of ratite (emu/ostrich) meat for human consumption
• crocodile meat: Australian Standard AS 4467–1998 Hygienic production of crocodile meat for human consumption

Sourcing of animals

A person must not slaughter an animal for human consumption at a non-red meat abattoir unless the animal is any of the following species and not a game animal:

• poultry, rabbit, ratite (for example, emu) or crocodile.

The licence holder needs to ensure that livestock:

• are identifiable up to the time that the carcase is passed as fit for human consumption
• do not contain residues in excess of level(s) permitted by the NRS (National Residue Survey)
• have not been fed feedstuffs that would jeopardise the wholesomeness of the meat and meat products
• do not have any diseases and/or conditions that could affect their suitability for slaughter.

The NSW Department of Primary Industries and Regional Development must be notified immediately if a case of a notifiable disease is suspected.

Animal welfare

All abattoirs are required to have an animal welfare procedure in place to ensure that animals are treated humanely.

For more information on animal welfare visit the NSW Department of Primary Industry and Regional Development website.

Requirements are set out in:

• Model Code of Practice for the Welfare of Animals – Livestock at Slaughtering Establishments, which is drawn in by cl 5.1(a) of the Australian Standard for Construction of Premises and Hygienic Production of Poultry Meat for Human Consumption (AS 4465:2006)
• Prevention of Cruelty to Animals Act 1979 -- overseen by NSW DPIRD
• Prevention of Cruelty to Animals Regulation 2012 -- overseen by NSW DPIRD.

Food Safety Program

Non-red meat abattoirs need to develop and implement a documented food safety program.

This shows the business has examined its food production activities and identified all potential food safety hazards. It outlines how the hazards are controlled, corrective action if they are not controlled, a schedule for regular reviews of the program, and appropriate records to be kept.

Businesses can use the Food Authority food safety program template and adapt it to meet their requirements.

For more information and the template see food safety programs.

Requirements for product labelling apply, as set out in the FSANZ labelling user guides and Food Standards Code, Chapter 1, Part 1.2 - Labelling and other Information Requirements.

For an introduction and Food Authority factsheets see labelling. 

Issue & use of brands (rabbit meat only)

The licence holder for a non-red meat abattoir licensed for rabbit meat may apply in writing to the Food Authority to be issued with a prescribed brand.

The brand:

• needs to be stored in a locked area where access is only available to the licence holder and the MSI for the abattoir
• is to be returned to the Food Authority within 7 days after the abattoir licence expires (except during a period of suspension).

The licence holder needs to also ensure that abattoir meat is not removed from the abattoir unless the carcase or part of the carcase from which it came has been branded with a prescribed brand by an MSI or under their authority.

In addition:

• brands are not applied to meat that is passed fit for use only as animal food
• brands are not applied to meat that is condemned as unfit for human consumption
• branding does not apply to the carcase of a bird, or meat from the carcase of a bird.

Requirements are set out in Division 3 and Division 4 of Part 9, and Schedule 5 and Schedule 6 of the Food Regulation 2015.

Sampling & analysis

Licensed abattoirs must comply with the requirements set out in the NSW Food Safety Schemes Manual. The Manual specifies microbiological testing requirements for non-red meat abattoirs, which includes testing for E.coli.

• the licence holder must ensure that samples of water used in connection with the slaughtering of abattoir animals are analysed (does not include water supplied via a reticulated water system)
• any analysis is at the licence holder’s expense and must be conducted by a National Association of Testing Authorities (NATA) or Food Authority approved laboratory
• the licence holder needs to notify the Food Authority if an analysed sample fails to meet the standards as detailed in the NSW Food Safety Scheme Manual or those set by the Food Authority
• the Food Authority is to be notified:
  1. verbally within 24 hours of becoming aware of the sample failure, and
  2. in writing within 7 days. 
• hygienic processing, and hygiene and sanitation require microbiological verification to demonstrate that processing and cleaning are meeting the required standard.

Non-red meat abattoirs will be audited by the Food Authority for compliance with requirements.

Compliance or regulatory action will be taken if required.

There are fees for audits and inspections, payable by the licence holder.

For more information see audits of licensed businesses.

Operators of red meat abattoirs also need to meet the requirements set out in:

1. Food Act 2003 (NSW)
2. Food Regulation 2015 including relevant parts of the Meat Food Safety Scheme
3. Food Standards Code, including -
   • Chapter 1, Part 1.2 - Labelling and other Information Requirements
      
4. for abattoirs licensed for -
   • poultry meat: Australian Standard AS 4465:2006 Construction of premises and hygienic production of poultry meat for human consumption
   • rabbit meat: Australian Standard AS 4466–1998 Hygienic production of rabbit meat for human consumption
   • ratite meat: Australian Standard AS 5010–2001 Hygienic production of ratite (emu/ostrich) meat for human consumption
   • crocodile meat: Australian Standard AS 4467–1998 Hygienic production of crocodile meat for human consumption
      
5. Prevention of Cruelty to Animals Act 1979 -- overseen by NSW DPIRD
6. Prevention of Cruelty to Animals Regulation 2012 -- overseen by NSW DPIRD
7. National Residue Survey