Meat and Poultry

The commercial production of meat and poultry meat is regulated under the Meat and Poultry Food Safety Scheme, which is established by the Primary Produce Safety (Meat and Poultry) Regulations 2024.

The Meat and Poultry Food Safety Scheme was made under the Primary Produce Safety Act 2011 and it replaces the Meat Hygiene Act 1985.

The Meat and Poultry Food Safety Scheme commenced operation on 1 February 2015.

Primary Produce Safety (Meat and Poultry) Regulations 2024

Along with a range of Australian Standards that previously applied under the Meat Hygiene Act 1985, Tasmanian meat and poultry producers are now required to comply with the applicable Primary Production and Processing (PPP) standards in the Australia New Zealand Food Standards Code (Food Standards Code).

Each Australian State and Territory is responsible for applying the national standards through its legislation. Tasmania achieves this through the Primary Produce Safety (Meat and Poultry) Regulations 2024 which establish the Meat and Poultry Food Safety Scheme.

Scheme requirements

The Meat and Poultry Food Safety Scheme requires Tasmanian meat or poultry producers to:

be accredited by Biosecurity Tasmania, and
operate in accordance with an approved and audited food safety program.

The following types of business are subject to these requirements:

Commercial live poultry producers (farmers and transporters)
Meat, poultry meat and game meat processors (e.g. abattoirs, mutton bird and game processors)
Ready-to-eat meat (smallgoods) manufacturers

Application for accreditation

Application for accreditation as a Primary Producer (68Kb)

Timeframes for assessment of a complete accreditation application by the Primary Produce Safety Program of Biosecurity Tasmania vary depending on the technical nature of the product and process. We advise that you take into account a minimum of 60 business days for the assessment of your application to be undertaken.

Therefore, we recommend that you inform us of your intended primary production activity well before you plan to commence business operations. Our office can be contacted by phone on (03) 6165 3777 or by email foodsafety.enquiries@nre.tas.gov.au.

Accreditation Fees and Charges

Current Accreditation Fees and Charges.

National Standards

The following Standards are implemented by the Meat and Poultry Food Safety Scheme:

1. PPP Standards published in the Food Standards Code by Food Standards Australia New Zealand (FSANZ)

2. Australian Standards available from CSIRO Publishing (1800 645 051).

Australian Standard for the Hygienic Production and Transportation of Meat and Meat Products for Human Consumption (AS 4696:2023)
Australian Standard for Hygienic Production of Wild Game Meat for Human Consumption (AS 4464:2007)
Australian Standard for Hygienic Production of Rabbit Meat for Human Consumption (AS 4466:1997)
Australian Standard for Hygienic Production of Ratite (Emu/Ostrich) Meat for Human Consumption (AS5010:2001)
Australian Standard for Hygienic Production of Natural Casings for Human Consumption (AS 5011:2001)

Video Monitoring System (VMS) Requirements

Use the checklist and guidelines below to understand and comply with your obligations in respect of a VMS under Tasmanian animal welfare laws.

Video Monitoring System in Livestock Processing Operations - Checklist (PDF 119Kb)

Video Monitoring System Guidelines in Abattoirs and Knackeries (PDF 201Kb)

National Livestock Identification System (NLIS) Requirements

If you own cattle, sheep, goats or pigs you must comply with the Biosecurity (Livestock Traceability) Regulations 2024 (the Regulations). Below is a summary of your obligations under the Regulations.

LTR Fact Sheet Livestock Owners (PDF 299Kb)

Useful links

The following industry produced guideline documents may assist you to meet your regulatory and food safety requirements.

Guidelines for the Safe Manufacture of Smallgoods 2nd Edition (2Mb)

Listeria Monocytogenes in Smallgoods Risks and Controls (348Kb)

Transition and commencement

The Meat and Poultry Food Safety Scheme was finalised by the Government on 22 December 2014 and commenced operation in law on 1 February 2015.

All producers who were licensed under the Meat Hygiene Act 1985 were automatically deemed to hold an accreditation under the new Scheme from this date.