Meat food safety accreditation
Meat Food Safety Scheme accreditation
Who should apply
Accreditation is required if you're involved in the following type of business:
- growing poultry
- killing, flaying and dressing animals
- killing and dressing birds
- killing and processing game animals in the field
- boning out and/or further processing meat and poultry
- manufacturing smallgoods
- storing meat and/or meat product in chillers or freezers
- transporting meat and/or meat products.
Accreditation is also required where the business changes hands or where the business has relocated to another site.
Who should not apply
Accreditation is not required if you have one of these 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, eg delis
- 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, delicatessens, cafes, lunch bars, takeaways and roadhouses where meat is prepared as part of a meal for customers or paying guests.
Annual fee comprises:
- administration fee – $203
- activity-based points system – $104 per point (see How points are calculated)
Contact the meat hygiene unit in the Department of Primary Industries and Regions SA (PIRSA) on 8429 0837 or email@example.com for details.
Ongoing with payment of annual fee.
How to apply
Use the application form on the PIRSA website or phone PIRSA's meat hygiene unit on 8429 0837.
- How the Food Act 2001 applies to producers and processors – PIRSA
- Australian Standards for meat – PIRSA
- Meat resource materials – PIRSA