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Sets out requirements for the production and hygiene quality control of meat from Rabbits processed for human consumption at all registered establishments in Australia. This Standard was developed by a technical subcommittee of the Standing Committee on Agriculture and Resource Management (SCARM) under the Agriculture and Resource Council of Australia and New Zealand (ARMCANZ); also known as SCARM Report 59.

Provides specific guidance to architects, planners, designers, engineers, builders, installers, maintenance personnel, building owners, managers and users in the planning and installation of physical pathways and spaces in and between buildings to accommodate the equipment and cabling infrastructure necessary for communications; to the extent that this is not adequately covered for Australian and New Zealand purposes in AS/NZSISO/IEC 14763.2:2014.

Specifies the requirements for fire alarm monitoring systems between the monitored fire detection and alarm system and the fire dispatch centre and includes requirements for the monitoring equipment.

Specifies the design, installation and commissioning requirements for emergency warning systems and emergency intercom systems used in buildings for the evacuation of building occupants in the event of a fire or other type of emergency.

Specifies minimum requirements for the design and the engineering aspects of fabrication and erection, and modification of steelwork in structures in accordance with the limit states design method.

Helps building owners and occupiers, builders and inspectors carry out inspections on balustrades, decks and balconies in order to check the safety of these structures.

Intended to assist farmstay operators to understand and comply with their obligations.

Developed to assist builders and building certifiers in the repair or reconstruction of damaged sheet metal roofs in cyclonic areas.

Provides standardized requirements for the performance testing, manufacture and installation of flexible ducts.

Provides criteria for architects, the construction industry and health and building regulators to cooperatively ensure that buildings used by food businesses are designed, constructed and fitted out in compliance with the requirements of the Australian Food Standards Code, Standard 3.2.3, Food Premises and Equipment, which will assist food businesses to produce safe food.