AS 4696-2007 Hygienic production and transportation of meat and meat products for human consumption
Standards Australia
Supersedes: AS 4696-2002 Hygienic production and transportation of meat and meat products for human consumption
Draft Designation: DR 06307Superseded by: AS 4696:2023 Hygienic production and transportation of meat and meat products for human consumption
This Standard harmonises standards for the production and transportation within Australia of meat and meat products regardless of whether the meat or meat products are for domestic use or for export. The Standard results from a review of domestic and export requirements undertaken as part of the assessment of meat regulation in accordance with the National Competition Policy Principles.
The focus is on essential health and hygiene issues and provides for standards that are consistent with the principles and objectives of the world standards contained in Codex Alimentarius, Volume 10 (1994).
Importing requirements set by overseas governments for access to their individual markets are not dealt with in this Standard but are dealt with under Commonwealth legislation dealing with export certification. Similarly, special requirements set by government or industry for all exporters of a particular product to a particular market are beyond the scope of, and in addition to, the requirements specified in this Standard.
The prime objective of this Standard is to ensure meat and meat products for human consumption comply with food safety requirements and are wholesome. The food safety outcomes for each stage of production are specified in this Standard together with requirements to ensure meat and meat products are wholesome or else are removed from the food chain and dealt with separately. The Standard reflects the fact that food safety risks extend through the food preparation chain and are not confined to the preparation, handling and storage of end products.
This Standard incorporates other objectives so that wholesomeness can be assured. These objectives include the need for systems to be in place for the accurate identification, traceability, effective recall and integrity of meat and meat products. They also include animal welfare objectives as they impact on food safety and on public expectations as to wholesomeness.
The Standard reflects the shared responsibility between industry and governments for food safety. Management and production practices underpin the Standard as do process controls based on the hazard analysis critical control point (HACCP) approach with its emphasis on risk assessment and risk management.
Originated as AS 4460-1997, AS 4461-1997, AS 4462-1997 and AS 4463-1997. Previous edition AS 4696-2002. Second edition 2007.
This Standard sets out the outcomes required for the receipt and slaughter of animals, the dressing of carcasses, and the processing (including further processing), packaging, handling and storage of meat or meat products. It also consolidates, in the one Standard, rules for the construction of premises and transportation of meat and meat products.
This Standard potentially applies to meat and meat products derived from any animal belonging to a species set out in clause 2.1. Commonwealth, state and territory laws enable permission to be given for the production of meat derived only from certain specified animals within these species. In this manner it is the Commonwealth, state and territory laws that limit in a practical way the animals to which this Standard applies.
Similarly, this Standard is broad enough in scope to apply to retailers who store or prepare meat and meat products and to the transportation of meat and meat products from the retailer to the consumer. However, the question of when meat and meat products cease to fall within this Standard and are to be covered under food laws applying to retailers is left to be dealt with under Commonwealth, state and territory laws governing the adoption of this Standard.
This Standard is in addition to other requirements under Commonwealth, state and territory legislation and the standards and codes that also apply to the production of meat and meat products. These include animal health and welfare requirements and construction requirements. They also include requirements in the Australia New Zealand Food Standards Code such as those relating to additives, contaminants, labelling and fermentation.
Contents:
Part 1: Introduction
Part 2: Wholesomeness And Operational Hygiene
Part 3: Slaughter And Dressing Of Animals
Part 4: Processing
Part 5: Packaging, Storage And Handling
Part 6: Identification, Traceability, Integrity And Record Keeping
Part 7: Premises, Equipment And Essential Services
Part 8: Transportation Of Meat And Meat Products
Schedule 1: Personal Hygiene
Schedule 2: Procedures For Post-Mortem Inspection
Schedule 3: Ante-Mortem And Post-Mortem Dispositions
Meat for Human and Animal Consumption.
ACT Health; Australian Chicken Meat Federation and Australian Poultry Industries Association; Australian Meat Industry Council; Australian Quarantine and Inspection Service; Australian Renderers' Association; Department of Health, WA; Department of Primary Industries and Water, Tas.; Department of Primary Industry, Fisheries and Mines, NT; Food Standards Australia New Zealand; Meat&Livestock Australia; Meat Standards Committee; NSW Food Authority; Primary Industries Standing Committee; Primary Industries and Resources, SA; PrimeSafe; Safe Food Queensland; South Australian Meat Hygiene Advisory Council; The Australian Game Meat Producers Association; WA Meat Industry Authority.
