Meat food safety 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 or further processing meat and poultry
• manufacturing smallgoods
• storing meat or meat product in chillers or freezers
• transporting meat 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.

Fee

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 pirsa.foodsafety@sa.gov.au for details.

Duration

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.

Related information

Other websites

• How the Food Act 2001 applies to producers and processors - PIRSA
• Australian Standards for meat - PIRSA
• Meat resource materials - PIRSA

Legislation

Primary Produce (Food Safety Schemes) (Meat Industry) Regulations 2006