Meat

All meat processing and handling businesses must comply with food safety arrangements in the Primary Produce (Food Safety Schemes) (Meat) Regulations 2017, also referred to as the Meat Scheme.

Businesses requiring accreditation

You require accreditation if your business is involved in:

  • growing poultry
  • killing, flaying and dressing of animals
  • killing and dressing of birds
  • killing and processing of game animals in the field
  • boning out and/or further processing of meat and poultry
  • manufacturing of smallgoods
  • storing of meat and/or meat product in chillers or freezers
  • transportation of meat and/or meat products.

Accreditation is not required for the following businesses:

  • retail businesses that sell meat in the same pack in which it was received
  • businesses that slice and cut ready to eat meats for retail sale
  • businesses that process meat, where the processing occurs in the preparation of meals, for sale to consumers, whether or not the meal is consumed on the premises
  • restaurants, hotels, delis, cafes, lunch bars, takeaways and roadhouses where meat is prepared as part of a meal for customers or paying guests.

If you produce, rear or house any livestock for meat consumption you must also have a property identification code (PIC).

Artisan on-farm meat processing on KI

The South Australian Government has investigated the regulation of artisan meat processing on Kangaroo Island (KI).

Read the Economic analysis of meat processing options on Kangaroo Island report (PDF 548.5 KB).

Applying for accreditation

Use the following forms to apply for accreditation, and notify when a business changes hands or has relocated:

Accreditation process

If you’re considering operating a business which involves processing or producing meat products, read the following legal requirements.

Biosecurity SA administers these food safety regulations under the Primary Produce (Food Safety Schemes) Act 2004:

The listed regulations cover production of bivalve mollusc (seafood), eggs, and growing seed sprouts. Businesses may also need to apply for accreditation if involved in any of those respective commodities.

Accreditation steps

  1. Submit an application for accreditation, including the relevant application fee. Once these are received, we will review the application and arrange to assess your operation against the relevant standards. The assessment will include the premises and equipment or vehicle(s).

    Please note: meat processing operations, including cold storage and transportation, are charged for this assessment.

  2. You will be provided with a written report detailing the outcome of the assessment, including any areas that need to be addressed for compliance with the relevant meat Australian standards.
    If your operation does not meet the standards for construction or hygiene, accreditation won’t be issued until all of the minimum requirements have been completed.
  3. We will assist you with the requirement to develop a food safety arrangement. You will need to:
    • describe your processes in the document and ensure it reflects the food safety practices you will maintain
    • develop and keep records that your auditor or assessor can advise you about.
  4. On approval of your application, we will provide:
    • a certificate outlining the specific food processing activities that are permitted
    • conditions of accreditation.

    It is recommended you display your certificate to inform your customers and other relevant state authorities of your accreditation. Please note:

    • If you operate a meat transport business, a sticker will be provided for each vehicle you operate. The label must be affixed to the driver's side, rear of the vehicle, 1.5 to 2 metres from ground level.
    • If you are a meatworks involved in the slaughter and processing of livestock, the official mark (brand) for the stamping of carcasses is issued by Food Safety Program at the meatworks' cost.
  5. Once you are accredited, you will be invoiced for the annual fee, or a portion of the annual fee depending on the number of months that remain in the current financial year.
  6. We will contact you about the routine audit of your business and food safety arrangements. The frequency of audits depends on the type of business and compliance with the minimum food safety standards. The cost of the audits is borne by the accredited operator.
    • Meat processing facilities are normally audited every 3 months (quarterly) during an initial Interim Approval Period (IAP).
    • The frequency of audits is reduced to half yearly when your Approved Food Safety Arrangement has been fully implemented.
    • Audits are normally unannounced.

For more information see the Food safety program compliance and enforcement policy (PDF 59.0 KB)

Accreditation fees

Annual fee includes both of the following:

  • $259 administration fee for all accredited operators
  • $130 per point for activities depending on the nature and complexity of your operation.

How points are calculated

This activity-based points loading applies from 1 July 2023 to 30 June 2024.

Each year all regulated fees and charges in South Australia are increased by a percentage, determined by Treasury. The increase in fees and charges under the Primary Produce (Food Safety Schemes) (Meat) Regulations 2017 took effect from 1 July 2022.

Export establishments

All export meat processing establishments registered with the Commonwealth Department of Agriculture, Fisheries and Forestry under the Commonwealth Export Control Act are also required to maintain accreditation under the Primary Produce (Food Safety Schemes) (Meat) Regulations 2017.

Export meat processing establishments that process totally for export (i.e. where no product enters the domestic market) need only pay the administration fee.

Export meat processing establishments that also trade on the domestic market are required to pay the full accreditation fee.

Domestic slaughtering of animals and birds

Premises involved in slaughtering animals or birds are scored on the basis of whether the process is manual or mechanised (automated).

For plants using a mechanised chain during all or part of the production process, 8 points are added to the loading, while 4 points are added to those works that process animals or birds manually. The same loading (8 or 4 points) applies to slaughtering animals for pet food.

A further 3 points are added if the operation involves slaughtering for specialty meats, such as emu, ostrich, camel or buffalo.

Manufacturing of smallgoods for wholesale

Manufacturing fermented, cooked or cured and raw smallgoods is identified as separate operations and a loading of 4 points is added for each process.

Boning and further processing for wholesale

For operations involved in boning carcases, producing primal or other cuts of meat, packing meat and offal, add 4 points to the loading.

This activity also includes boning and further processing of poultry.

Game meat processing

For operations involving the boning out and further processing of wild game carcases, add 4 points. Add a further 1 point for each field chiller owned by the company.

Game meat processing in the field

For operations involving processing wild game (kangaroo) in the field, add 1 point for each kangaroo tray and 1 point for each field chiller owned by the field processor.

Cold storage, distribution and transportation

Where the operation involves storage of meat or meat products, and where no other processing occurs, 2 points are added to the loading.

If the operation also involves distribution and transportation, 1 point is added for each vehicle or semi-trailer used to transport meat or meat products for human consumption.

Processing of pet meat

Pet meat processing works (non-slaughtering) are monitored by the Biosecurity SA Food Safety Program for compliance with relevant standards.

These operations pose minimal risk to human health and are not subject to loading. However, they are required to pay the administration fee of $247 to maintain their accreditation under the Act.

Staffing

A staffing component is also incorporated into the loading. Operations with more employees involved in the processing operation accrue more points. Staff includes both contract and casual labour and is calculated in full time equivalents. The following applies when calculating the loading for the staffing component.

Number of staffPoints
Not more than 6 2 points
More than 6 but not more than 11 6 points
More than 11 but not more than 26 12 points
More than 26 but not more than 40 20 points
More than 40 but not more than 60 30 points
More than 60 40 points

Staff loading is not included where the operation involves:

  • processing of pet meat, other than slaughtering
  • storage, distribution or transportation of meat and meat products and where no other processing occurs
  • field processing of game such as kangaroo
  • retail or wholesale processing of meat (see below).

Retail or wholesale meat processing operation

The operation is primarily a retail business that may supply meat or meat products to the hospitality and catering industry (hotels, restaurants etc.) or to other retail outlets.

To be considered in this category, over 50% (by mass) of meat sold must be a direct retail sale to the consumer. The quantity of meat wholesaled is not to exceed one tonne per week.

The administration fee plus the following point loading will apply to retail or wholesale meat processing operations.

Type of meat processing operationPoints
Processing raw meat (boning, slicing, dicing, mincing, etc.) and raw smallgoods (sausages, patties, corned and pickled meats, etc.)1 point
Producing ready-to-eat smallgoods through a process of cooking or curing (e.g. manufactured meats and processed meat products)1 point
Producing ready-to-eat smallgoods by a process involving fermentation1 point

Contact the food safety program

(08) 8429 0867 pirsa.foodsafety@sa.gov.au
Page last reviewed: 23 Jan 2024

 


Top of page