Meat safety rules, ready before the auditor is.

Primary Produce (Food Safety Schemes) (Meat) Regulations 2017 (SA) · Pt 2 accreditation

Businesses that process meat for sale in South Australia, including butcher shops that cut, mince or make smallgoods, must be accredited with PIRSA under the Meat Food Safety Scheme and keep the accreditation current.

Primary Produce (Food Safety Schemes) Act 2004 (SA) · Food safety schemes

Accredited meat businesses must follow an approved food safety arrangement and are audited by PIRSA or an approved auditor; audit frequency depends on performance.

Australia New Zealand Food Standards Code · Standard 4.2.3

Meat businesses must systematically identify and control food safety hazards; producing ready-to-eat meat or uncooked comminuted fermented meat (e.g. salami) has extra requirements, including approval of the process.

AS 4696:2023 · Hygienic production and transportation of meat

Sets the hygiene, sanitation, temperature control and traceability outcomes that SA meat food safety arrangements are built on.

Food Standards Code · Standard 3.2.2 cl 25

Raw meat and other potentially hazardous food must be kept at or below 5C (or at or above 60C when hot); frozen meat must stay frozen.

Food Standards Code · Standard 1.3.1, Schedule 15

Sulphur dioxide (sulphites) is permitted in sausage and sausage meat up to 500 mg/kg but is not permitted in fresh raw meat such as mince or cuts.

Country of Origin Food Labelling Information Standard 2016 · s 12 (unpackaged)

Unpackaged pork, ham and bacon offered for retail sale must display country of origin information on a label or sign near the food.

Food Standards Code · Standard 3.2.2 cl 24

Premises must be kept free of pests, with practical measures to prevent their entry.