Meat Premises Licence Application
Currently, meat premises and associated operations must comply with the following:
|i)||Meat Hygiene Act 1985 and Meat Hygiene Regulations 2003 - The Act and Regulations can be viewed at www.thelaw.tas.gov.au or purchased from Print Applied Technology (formerly the Printing Authority of Tasmania) www.thepat.com.au, Freecall 1800 030 940.|
|ii)||An Approved Quality Assurance (QA) Program.|
|iii)||Model Code of Practice for the Welfare of Animals - Livestock at Slaughtering Establishments (SCARM 79) - The Code of Practice can be purchased from CSIRO Publishing at www.publish.csiro.au or Freecall 1800 645 051.|
|iv)||Australian Standard for the Hygienic Production and Transportation of Meat and Meat Products for Human Consumption AS 4696 : 2007 - Copies are available from CSIRO Publishing as above.|
The Australian Standard for the Hygienic Production and Transportation of Meat and Meat Products for Human Consumption requires licensed operators and personnel responsible for the inspection of meat and meat products to have a range of knowledge and skills.
Proponents who can demonstrate they have the knowledge and skills would be exempt from undertaking training. However, persons not possessing the required knowledge and skills will be required to undertake training to meet the requirements of the Standard prior to the Chief Inspector of Meat Hygiene considering the issue of a licence under the provisions of the Meat Hygiene Act 1985.
Specifically, the Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption requires that:
Tasmanian Skills Institute provides a training course in Meat Safety that is approved by the Department of Primary Industries, Parks, Water and Environment (DPIPWE) as training that fulfils the requirements of the Standard.
|a)||Personnel engaged in ante and post-mortem inspection of animals must have the knowledge and skills to make appropriate judgements and disposition decisions.|
|b)||The operator/licensee possesses skills and knowledge in QA, Hazard Analysis and Critical Control Point (HACCP) principles and basic microbiology.|
The proposed operator/s, or persons nominated for meat safety duties at the premises, would need to undertake Level 2 of the course prior to the applicant/s submitting a draft QA Program (see Licence Application). The Chief Inspector of Meat Hygiene would seek an undertaking from the applicant/s that Level 3 is to be completed, thereby leading to a recognised Certificate in Meat Processing (Meat Safety).
Please contact Mr Darren Scott, Tasmanian Skills Institute on 6233 8695, mobile 0457 901 130 or email email@example.com. He can provide the assistance and resources necessary for you to commence Level 2 of the course.
A Recognition of Prior Learning (RPL) Assessment may also be conducted whereby training previously undertaken or skills gained may preclude you from having to complete all subjects.
Meat premises construction must comply with the Tasmanian Building Act 2000, Building Regulations 1994 and Plumbing Regulations 1994. The technical requirements are found in the Building Code of Australia (BCA) and the Tasmanian Plumbing Code.
The BCA contains provisions which relate specifically to meat premises in Tas Part H106. You will need to apply to the Local Council for a Building Permit and a Plumbing Permit.
In order for the Chief Inspector of Meat Hygiene to consider your application, you must provide the following details:
|1.||A completed Licence Application Form and the relevant Licence Application Fee ($504.00). The licence application fee may be refundable if approval is not granted.|
|2.||Plans as Approved by Local Government (a copy of the layout, ie, floor plan, will be sent to the Chief Inspector of Meat Hygiene for comment during assessment of the plans by the Building Surveyor).|
|3.||A Draft HACCP based QA Program.|
|4.||Agreement in writing from yourself to amend the QA Program as required by DPIPWE once operations commence at the premises.|
|5.||Water test results indicating suitability for use in meat premises, ie, water must be potable. (Testing to be conducted by a certified laboratory).|
|6.||Approval in writing from Local Council or the EPA Division of DPIPWE regarding your nominated methods of effluent and solid waste/offal disposal.|
|7.||Documentation attesting to the completion of recognised training.|
|8.||Any further information that the Chief Inspector of Meat Hygiene may require.|
This is a Portable Document Format (PDF) file and requires the use of Adobe Acrobat Reader. The Reader is easy to download and is free of charge.
Should your application be approved, the following is required by this office prior to issue of the licence:
|A.||Copy of Certificate of Completion as provided by the Building Surveyor.|
|B.||Issue of Licence Fee - $72.00|
Upon issuing the licence, you will be issued with a meat brand and notified of the audit frequency applicable to your premises.
The licence will be endorsed with a number of conditions that must be complied with prior to the commencement of operations. These conditions must be met by the operator while the licence is in effect.
It is recommended that you liaise with your Local Council before applying for a licence. They can advise you on construction requirements and appropriate waste disposal methods.
Note that the information on this page provides requirements applicable to domestic meat premises trading within Australia. For details of overseas export requirements:
Contact: AQISAustralian Quarantine & Inspection Service (AQIS)
Freecall 1800 020 504
Phone: 03 6233 3352
Fax: 03 6234 6785
Contact: Food Safety Auditor (Standard & Compliance) - StatewidePhone: 1300 368 550