Approved Arrangements Guidelines Meat

GUIDELINES
APPROVED ARRANGEMENT – MEAT
These guidelines are subject to amendment from time to time.

Please ensure that you refer to the most recent version of these guidelines.
Version Number Document Owner Published
2.2 Export Meat Program January 2019
URL Location: http://www.agriculture.gov.au/export/controlled-goods/meat/elmer-3
This is a CONTROLLED document. Any documents appearing in paper form are not controlled and should be checked against the version published
on the website at the URL location above prior to use. Internet links in this document were correct at time of publishing.
Disclaimer
The information provided in this document is intended as guidance only and should not be taken as
definitive or exhaustive. The Export Control Act 1982 and the Export Control Meat and Meat
Products Orders 2005 provide the legal reference to these guidelines. This document includes agreed
department and industry interpretations where necessary. While all reasonable efforts are made to
ensure this information provided is accurate, the Commonwealth will not accept liability for any loss
resulting from reliance on information contained in this document.
Contents
Preface......................................................................................................................................... 5
Definitions ................................................................................................................................... 6
Acronyms ..................................................................................................................................... 8
Approved arrangements ............................................................................................................. 10

Purpose ....................................................................................................................................... 10
Scope ........................................................................................................................................... 10
Sections of an approved arrangement........................................................................................ 13
Structure of these Guidelines ...................................................................................................... 14

Review process for these Guidelines .......................................................................................... 14
Interpreting this Guideline .......................................................................................................... 14
Performance Indicators for procedures ...................................................................................... 14
Checklists for each procedure ..................................................................................................... 15
Targets for each procedure ......................................................................................................... 15
Alternative Compliance ............................................................................................................... 15
Using the Guideline to verify the approved arrangement .......................................................... 15
Supporting Documentation......................................................................................................... 16
Policy and legislative references ................................................................................................. 16
Other guidelines and industry recommendations ...................................................................... 16
Part 1 ......................................................................................................................................... 18
System Support .......................................................................................................................... 18

Introduction ................................................................................................................................ 19
Policy Objectives and Commitment ............................................................................................ 20
Organisational Structure ............................................................................................................. 22
Management Review .................................................................................................................. 23
Internal Audit .............................................................................................................................. 25
Corrective Action......................................................................................................................... 26
Training........................................................................................................................................ 28
Document Control ....................................................................................................................... 30
Part 2 ......................................................................................................................................... 33
Process Control .......................................................................................................................... 33

Introduction ................................................................................................................................ 34
Part A – GHP ................................................................................................................................ 35
1. Pre-Operational Sanitation ........................................................................................... 35
2. Operational Sanitation .................................................................................................. 38
3. Personal Hygiene .......................................................................................................... 41
4. Waste Disposal .............................................................................................................. 44
5. Water Supply................................................................................................................. 46
6. Pest Control................................................................................................................... 50
7. Structure and Maintenance .......................................................................................... 53
8. Control of Hazardous Substances ................................................................................. 55
9. Sourcing of Animals for Slaughter................................................................................. 57
10. Purchasing ................................................................................................................... 62
Page 3 of 130
11. Animal Welfare ........................................................................................................... 64
12. Slaughter (includes Dressing) ...................................................................................... 69
13. Inspection.................................................................................................................... 72
14. Boning ......................................................................................................................... 75
15. Further Processing ...................................................................................................... 77
16. Temperature Control .................................................................................................. 79
17. Calibration ................................................................................................................... 82
18. Sampling Programs ..................................................................................................... 84
Part B – Hazard Analysis and Critical Control Points ................................................................... 86
Legal Base.......................................................................................................................... 86
References ........................................................................................................................ 86
PART 3 ....................................................................................................................................... 90
Product Integrity and Certification Requirements ........................................................................ 90

Introduction ................................................................................................................................ 91
1. Product Traceability, Withdrawal and Recall ................................................................ 92
2. Trade Description .......................................................................................................... 94
3. Halal .............................................................................................................................. 97
4. Export Security and Integrity ........................................................................................ 99
5. Control of Official Marks ............................................................................................. 102
6. Importing Country Requirements ............................................................................... 105
7. Export Documentation ................................................................................................ 107
Appendix 1 Documentation of Procedures .............................................................................. 109
A) Sanitation Standard Operating Procedure and Standard Operating Procedure
(Advisory) ........................................................................................................................ 110
B) Work Instruction or Task Description (Advisory)........................................................ 112
Appendix 2 Product Integrity and Certification Procedures ................................................... 113
A) Export Security and Integrity ...................................................................................... 114
B) Official Marks and Marking Devices ........................................................................... 119
C) Export Permit Documentation.................................................................................... 121
Appendix 3: The HACCP System ................................................................................................ 126
HACCP ............................................................................................................................. 126
Principles of HACCP......................................................................................................... 126
Developing the HACCP Plan ............................................................................................ 126
Page 4 of 130
Preface
Under the Export Control (Meat and Meat Products) Orders 2005 it is the responsibility of the
occupier to develop, implement, maintain and have approved their arrangement to meet food safety
and product integrity requirements and facilitate market access.
The arrangement needs to demonstrate that the objectives of the Export Control (Meat and Meat
Products) Order 3.1 are met to ensure that meat and meat products intended for export:
 are wholesome or are identified for further processing for food
 meet the requirements for accurate trade description
 meet the importing country requirements necessary to maintain market eligibility
 are traceable, can be recalled if required and their integrity is assured
These guidelines provide a framework that addresses the requirements of the Australian Standard
for the Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
AS 4696 (Australian Meat Standard) and the Export Control (Meat and Meat Products) Orders. These
guidelines outline appropriate performance criteria to assist in demonstrating wholesomeness, safety
and integrity of meat and meat products. The information provided in these guidelines aids in
verifying on-going compliance of food safety and product integrity management systems of
establishments in the Australian meat industry.
These guidelines outline the factors to be considered by industry in the documentation of

management practices, hygienic operations and export certification processes. For the regulator,
they provide the framework for verification and certification.
The guidelines therefore support an inspection, verification, audit and certification system that
underpins the requirements of all stakeholders including government, customers, producers,
processors and Australia’s trading partners.
Edwina Mulhearn
Acting Assistant Secretary - Meat Exports Branch
Date: 08/01/2019
Page 5 of 130
Definitions
This table includes definitions which supplement those in the Export Control Act 1982, Export Control
(Meat and Meat Products) Orders 2005 and the Australian Standard for the Hygienic Production and
Transportation of Meat and Meat products for Human Consumption (AS 4696)
Term Definition
Ante-mortem Any procedure or test conducted by a competent person on live animals for the
inspection purpose of judgement on disposition and suitability for slaughter for human
consumption.
Authorised signatory A person in management and control of the establishment who declares that the
contents of a MTC or RFP are true and the product meets requirements of the
EC(MM)O’s
Competency Means the consistent application of knowledge and skill to the standard of
performance required in the workplace. It embodies the ability to transfer and
apply skills and knowledge to different situations
Competent Are able to perform the allocated skill, task or function satisfactorily
control (verb) To take all necessary actions to ensure and maintain compliance with criteria
established in the HACCP plan
Control (noun) The state wherein correct procedures are being followed and criteria are being
met
Control measure Any action and/or activity that can be used to prevent or eliminate a food safety
hazard or reduce it to an acceptable level
Corrective action Action taken to address non-compliance (immediate) and action taken to ensure
that the chance of repeat non-compliance is prevented or minimised (long term
or preventive actions)
Critical control Point Means a point, procedure or operation or stage in the food chain, including raw
materials, at which control can be applied and is essential to prevent or eliminate
a hazard or reduce it to an acceptable level.
Department The competent commonwealth controlling authority
Deviation Failure to meet a critical limit
Export The computer system controlled by the department for receiving electronic
Documentation Notices of Intention to export and for issuing Export Permit and Government
Operating System certificates
(EXDOC)
Export permit A permit issued by the department for the export of meat and meat products
under clause 6 or 7 of Schedule 8 of the Export Control (Meat and Meat Product)
Orders
Fit and proper A person listed in management and control of an export registered
person establishment that has been deemed fit and proper, based on information
provided and assessed by the department as meeting export legislation
requirements
Page 6 of 130
Term Definition
Flow diagram A systematic representation of the sequence of steps or operations used in the
production or manufacture of a particular product
Good hygienic All practices regarding the conditions and measures necessary to ensure that the
practice (GHP) safety and suitability of food at all stages of the food chain
Hazard analysis and A document prepared in accordance with the principles of HACCP to ensure
critical control point control of hazards which are significant for food safety in the segment of the
(HACCP) plan food chain under consideration
Inedible meat A form approved by the Secretary for use with the transport of animal food or
transfer certificate pharmaceutical material between registered establishments or from registered
(IMTC) establishments to animal food manufacturers or to premises handling
pharmaceutical material. This form may be electronic
Market access A document providing information on the status of one or more industry sector’s
advice (MAA) access to a particular market
Meat Hygiene All the conditions and measures necessary to ensure that the safety and
suitability of food at all stages of the food chain
Meat notice(MN) A regular information circular detailing changes to meat industry guidelines.
Meat transfer A form approved by the Secretary for use when export eligible meat and meat
certificate (MTC) products are transferred between export registered establishments. This form
may be electronic.
MTC Counter- A department employed authorised officer who countersigns an MTC after
signatory verifying that the information submitted in the MTC is in compliance with the
EC(MMP)Os and EU requirements.
Monitor The act of conducting a planned sequence of observations or measurements of
control parameters
Non-export meat Meat that is not produced in accordance with the Orders (including meat and
meat products that have lost their eligibility for export)
Organoleptic Using the senses of sight, touch, taste and smell for identification of diseases and
Inspection defects
Pre-requisite General sanitation, hygiene, testing and maintenance programs applied prior to
programs the application of HACCP, ensuring that the HACCP process can focus on issues
directly related to food safety and including SSOPs
Raising claim For the purposes of this guideline, is a claim made in the trade description or
export documentation about the animal or supply chain specifically relating to
animal husbandry conditions, feeding, handling, drug treatments and/or
geographical references
Request For Permit The electronic version of the Notice of Intention. When it is validated it
(RFP) automatically generates the Export Permit.
Page 7 of 130
Term Definition
RFP Validator A person in management and control of the establishment who has been granted
(Approved Export password access to EXDOC to validate permits.
Permit issuer on Validators for EU destined products must be departmental employees.
Ex26)
RFP Signatory The exporter or their delegate who generates an RFP and declares that
information submitted as part of an application for an export permit is true and
complete.
Sanitation standard A documented system for assuring that personnel, facilities, equipment and
procedure (SSOP) utensils are clean and where necessary, sanitised to specified levels during
operations
Standard operating A document describing the way an activity, process or service is delivered.
procedure (SOP)
Step A point, procedure, operation or stage in the food chain including raw materials,
from primary production to final consumption.
Work instruction A document that describes a step-by-step sequence of activities that must be
(WI) followed to correctly perform a task.
Acronyms
Further to the definitions provided above this table includes acronyms used in this document are
expanded below for reference.
Acronym Definition
AAO Australian Government Authorised Officer
AEMIS Australian Export Meat Inspection System
AMILSC Australian Meat Industry Language and Standards Committee
APIQ Australian Pork Industry Quality Assurance Program
AS Australian Standard
AS 4696 Australian Standard for the Hygienic Production and Transportation of Meat and
Meat Products for Human Consumption
ATM Area Technical Manager
CA/PA Corrective action / preventive action
CEGEM Construction and Equipment Guideline for Export Meat
ECA Export Control Act 1982
EC(MMP)O Export Control (Meat and Meat Products) Orders 2005
ELMER Electronic Legislation, Manuals and essential references
EMIAC Export Meat Industry Advisory Committee
Page 8 of 130
Acronym Definition
FSA Food Safety Auditor
FSANZ Food Standard Australia New Zealand
FSMA Food Safety Meat Assessor
ISO The International Organization for Standardisation
LPA Livestock Production Assurance
MHA Meat Hygiene Assessment
MSDS Material Safety Data Sheet
NARM National Antibacterial Residue Minimisation program
NCMMP National Carcase Microbiology Monitoring Program (formerly known as ESAM)
NLIS National Livestock Identification System
NORM National Organochlorine Residue Management program
NRS National Residue Survey
NVD National Vendor Declaration
SFSA Senior Food Safety Auditor
VD Vendor Declaration (includes National Vendor Declarations (NVDs), Pig Pass NVDs,
post-sale summaries, Horse Vendor Declarations (HVD), and custom vendor
declarations or statutory declarations for livestock not covered by the NVD system
such as camels, deer and ratites
QA Quality Assurance
RMAC Red Meat Advisory Council
RI Refrigeration Index
START Sheep Targeted Antibiotic Residue Testing program
TART Targeted Antibiotic Residue Testing program
WHP withholding period
Page 9 of 130
Approved arrangements
Purpose
The Export Control (Meat and Meat Products) Orders require that the occupier of an establishment
engaged in the preparation of meat and meat products for export has an approved arrangement.
The purpose of the approved arrangement is to clearly describe those processes and practices which,
when correctly applied by the occupier, will underpin the department’s certification of meat and
meat products for export.
The approved arrangement describes how occupiers will meet legislative requirements, including
assuring compliance with:
 good hygienic practices (GHP) to ensure that food is wholesome
 the application of HACCP for food safety
 product integrity through the application of product identification, segregation, and

traceability practices ensuring that product is accurately described and maintains relevant
importing country identification
 importing country requirements
 animal welfare requirements
International standards recognise that food safety and suitability is based upon a systematic whole of
chain approach. These Guidelines contribute to this whole of chain approach framework by providing
requirements for communication up-stream and downstream from the establishment.
Scope
These guidelines are applicable to all registered establishments producing meat or meat products for
export.
For each registration category, Table 1 provides an outline of the scope of the approved arrangement
that may apply at that individual establishment.
Depending on the actual operations being conducted at an establishment, different establishments

may have varying depth of detail within their approved arrangement for the same activities.
Establishment types identified as needing HACCP in Table 1 must implement HACCP at least up to the
point of the hazard analysis. Further development of the HACCP plan will depend upon the
identification of hazards that must be addressed through a formalised HACCP plan.
Table 1: Suggested scope of approved arrangement for different establishment types
System support Slaughter Boning Processing Cold Freight Dry storage Casings Container
storage forwarder depot
Policy objectives and m m m m m m m m

commitment
Organisational structure m m m m m m m ―
Page 10 of 130
System support Slaughter Boning Processing Cold Freight Dry storage Casings Container
Management review m m m m m m m ―
Internal audit m m m m m m m ―
Corrective action m m m m m m m ―
Training m m m m m m m ―
Document control m m m m m m m ―
Process control: SSOP Slaughter Boning Processing Cold Freight Dry storage Casings Container
Pre operational sanitation m m m m ― ― m ―
Operational sanitation m m m m m m m ―
Personal hygiene m m m m ― ― m ―
Process control: SOP Slaughter Boning Processing Cold Freight Dry storage Casings Container
Waste m m m ― ― ― m ―
Vermin control m m m m m m m ―
Water m m m m ― ― m ―
Hazardous substances m m m m m m m ―
Structure and maintenance m m m m ― ― m ―
Calibration m m m m m ― ― ―
Sourcing of livestock (Vendor m ― ― ― ― ― ― ―

Declaration)
Slaughter m ― ― ― ― ― ― ―
Inspection m _ _ _ _ _ _ _
Boning ― m ― ― ― ― ― ―
Processing ― ― m ― ― ― m ―
Refrigeration m m m m m ― ― m
Sampling programs m m m ― ― ― ― ―
Animal welfare m ― ― ― ― ― ― ―
Process control: HACCP Slaughter Boning Processing Cold Freight Dry storage Casings Container
HACCP m m m m m ― m ―
Page 11 of 130
Product integrity/certification Slaughter Boning Processing Cold Freight Dry storage Casings Container
Traceability and recall m m m m m m m m
Trade description m m m ― ― ― ― ―
Halal * m m m m m m m -
Security / integrity (MTC) m m m m m m m m
Control of official marks m m m m m m m ―
Importing Country requirements m m m m m m m ―
Export documentation (RFP) m m m m m m m ―
m
- Indicates mandatory components of the approved arrangement for each establishment type.
* Halal SOP only required if establishment is producing or storing Halal meat and meat products.
Page 12 of 130
Sections of an approved arrangement
Figure 1 is a diagrammatic representation of the three fundamental components that may comprise
an approved arrangement at an establishment.
Figure 1: Fundamental components of an approved arrangement
Part 1: System Support - set out:
Objectives for product wholesomeness and integrity and outlines procedures, including review and
internal audit practices, required to underpin the quality management framework of an approved
arrangement.
Part 2: Process Control – describes:

 the procedures required to ensure food wholesomeness and the programs needed to form the
basis of Good Hygienic Practices (GHP) at an establishment
 the application of HACCP principles to underpin food safety
HACCP principles must be applied for the identification, evaluation and control of food safety
hazards. The HACCP approach described in these guidelines is based on the principles of HACCP
published by the Joint Food and Agriculture Organisation (FAO)/World Health Organisation (WHO)
Codex Alimentarius Commission.
Part 3: Product Integrity and Certification Requirements describes:

 the procedures required to ensure product integrity
 accurate labelling to underpin export certification
Page 13 of 130
Structure of these Guidelines
These guidelines have been developed by the department in consultation with the Export Meat
Industry Advisory Committee (EMIAC) to describe an approach that will support the development,
implementation and maintenance of an approved arrangement.
In summary, the guidelines are designed to:
 Provide advice to occupiers on principles to be addressed while developing arrangements
 Provide advice to the department regarding principles to be addressed in assessment of an

arrangement for approval
 Describe the approved arrangement framework to trading partners and commercial customers
 Provide a tool to guide the ongoing verification of approved arrangements.
These guidelines provide a format for the development of the approved arrangement. These
guidelines are advisory and the arrangement may take any form provided that the objectives and
requirements of the Export Control (Meat and Meat Products) Orders and relevant importing
countries are met. The approved arrangement framework outlined in these guidelines provides a
useful basis to address importing country requirements and may also assist in addressing additional
customer requirements for individual establishments.
Review process for these Guidelines
It is intended that these guidelines will be reviewed annually by the department in conjunction with
EMIAC.
Any other variations to these guidelines will be undertaken in consultation with the Australian export
meat industry through EMIAC. Variations to these guidelines must be approved by the Secretary of
the department.
Interpreting this Guideline
Each section of this document will require documented procedures to be developed that address the
relevant activities for each establishment type. For all sections performance indicators provide the
basis for the development and/or review of relevant documented procedures.
Documented procedures may be in the form of Standard Operating Procedures (SOP) and/or
Sanitation Standard Operating Procedures (SSOP) where identified in the introduction for each
section. This format for SOP or SSOP (Appendix 1) meets most importing country market
requirements and ISO standards.
Performance Indicators for procedures
Performance indicators are provided within each section of these guidelines that can be utilised for
the development of procedures to address management practices, hygienic operations and other
requirements for export certification. The performance indicators describe the actions or procedures
that need to be undertaken to demonstrate compliance.
Page 14 of 130
Checklists for each procedure
The checklists relate to the performance indicators and their purpose is to provide a tool to develop
SOPs and/or WIs. The targets indicate the level of performance expected.
The checklists may be utilised for internal audit and monitoring purposes and for verification by
establishment management.
Targets for each procedure
Wherever possible, targets have been identified to address specific legislative requirements. There
are two types of targets:
m
– Reflects the requirements under the Export Control Act 1982 (ECA) and subordinate legislation
where they relate directly to the procedures required under the approved arrangement. These
targets must be met in the approved arrangement.
Good (management/hygienic) practice targets – reflect the current industry practices implemented
to meet a requirement. These targets are intended as a guide to assist industry in achieving the
required outcome of legislative requirements. While these targets are not compulsory, operators
need to ensure the outcomes of the applicable legislative requirements are met.
Alternative Compliance
There is provision for establishments to develop alternative procedures, with any necessary
alternative targets, providing performance indicators and outcomes are validated under the
approved arrangement framework to the satisfaction of the department.
Using the Guideline to verify the approved arrangement
Verification activities through audit, and through microbiological and residue testing, by
establishments and the department further underpin the provision of export certification.
Unless agreed with the establishment, the scope of the verification undertaken by the department
will be limited to matters that relate to compliance with the ECA, subordinate legislation and relevant
Australian standard.
Using the section headings, the checklist and targets described within this guideline, may assist in the
development of verification system, such as internal audit. It may also provide a framework for
verification that will encourage more consistent application of verification activities and their
reporting.
Page 15 of 130
Supporting Documentation
The following references are recommended for the development and maintenance of an approved
arrangement at a registered establishment:
Policy and legislative references
 Export Control Act 1982
 Export Control (Meat and Meat Products) Orders 2005
 Export Control (Prescribed Goods-General) Orders 2005
 Australian Standard for the Hygienic Production and Transportation of Meat and Meat
Products (AS4696)
 Export Meat Systems Audit Program Policy
 Export Meat Regulatory Action and Sanctions Policy
 Policy for registration of an establishment
– Access to any of the above is through ELMER on the department’s website

http://www.agriculture.gov.au/export/controlled-goods/meat/elmer-3
 Food Standards Code. - www.foodstandards.gov.au
Other guidelines and industry recommendations
 The department’s Construction and Equipment Guidelines for Export Meat.
 The Industry Animal Welfare Standards – Livestock Processing Establishments Preparing Meat
for Human Consumption
 The department’s Guide for Use and Control of Electronic Records for Statutory Compliance
 Australian Meat Industry Classification System Manual Volume 1. AUS-MEAT Limited
 The department’s Meat Hygiene Assessment - Objective Methods for the Monitoring Processes
and Product, second edition
 The department’s Microbiological Manual for Sampling and Testing of Export Meat and Meat
Products: available on the department export meat web pages
 The department’s Policy for approval of alternative procedures and new technologies in export
registered meat establishments: available on the department export meat web pages
 Industry Advice Notices – e.g. Meat Notices and Market Access Advices
 Bacterial testing of work surfaces - CSIRO publishing 1993 (as adopted by EMIAC)
 Australian Meat Industry Training Package (MTM11) (Release 4) (AgriFood Skills Australia,
developed by MINTRAC)
Page 16 of 130
 General Principles of Food Hygiene (CAC/RCP 1-1969) – Codex Alimentarius website
 A Guide to the implementing and auditing of HACCP– (SCARM Report 60) - CSIRO website
 Guidelines for the Safe Manufacture of Smallgoods – Meat and Livestock Australia Ltd 2003
 Australian Drinking Water Guidelines : Available on the National Health and Medical Research
Council website
 The Australian Export Meat Inspection System Information Package: available on the
department export meat web pages
 The Independent Employer of Australian Government Authorised Officer (AAO) Accreditation

Scheme: available on the department export meat web pages
 The department’s policy on the appointment and use of non-departmental authorised officers
to undertake prescribed functions under the Export Control Act 1982 and its sub-orders:
available on the department export meat web pages
 Terms Of Use for the National Livestock Identification System Database
Page 17 of 130
Part 1
System Support
Page 18 of 130
Introduction
Outcome
Management systems sustain product wholesomeness, safety and integrity and staff have the
resources to effectively implement the approved arrangement
The Export Control (Meat and Meat Products) Orders Schedule 2 require that occupiers of meat
establishments demonstrate commitment to ongoing assessment and review of the management
and production systems at meat premises against the objectives and requirements of the legislation.
This section requires that:
a) The establishment occupier commits formally to the approved arrangement and to compliance
with legislation, including importing country requirements. The occupier defines the
organisation’s objectives, including performance management and commitment to the
preparation of wholesome products and to the maintenance of product integrity;
b) The occupier documents an organisational chart (showing lines of communication) of

management and personnel with approved arrangement related responsibilities; and
c) The occupier documents procedures for:
i) management review
ii) internal audit
iii) training
iv) corrective actions
v) document control
 Appendix 1: provides a recommended format for procedures. However, it is not mandatory for
procedures to be developed in this format under this section.
Page 19 of 130
Policy Objectives and Commitment
Outcome
The occupier demonstrates commitment to the approved arrangement
Performance Indicators
a) The occupier has developed, published and formally committed to a quality policy that
describes their commitment to producing meat and meat products that:
i) are produced using GHP and HACCP principles maintaining product integrity
ii) are wholesome
iii) are accurately described
iv) meet the requirements of the Export Control Act and its subordinate legislation and
relevant importing country requirements
v) are traceable
b) Where the establishment uses AAOs to perform inspection activities, the quality policy must
specify that inspection duties are performed only by suitable authorised personnel who are
under the control of the department
Table 2: Performance Checklist
1. Policy Objectives and Commitment
Can the enterprise demonstrate that:
Item Performance checklist

1.1 The occupier has developed a quality policy describing their commitment to compliance with:
 Good Hygienic Practice (see process control part A)
 HACCP (See process control part B)
 Product integrity
 Animal welfare
 The Export Control Act and sub-ordinate legislation including the AS4696 and any
relevant importing country requirements
 If present on the establishment, AAOs perform official functions in accordance with the
department’s requirements
Page 20 of 130
Table 3: Target
Item Target Reference

m
1.1 A management statement is made by the most senior EC(MMP)O – 3.3 - Schedule 2
establishment representative on-site 1.1
m
The statement must specify that-
 the AAO is responsible to the department for the AEMIS Information Package
performance of their official function, and Policy on the appointment
 establishment staff will support and/or not interfere and use of non-departmental
with the AAO in the performance of their official authorised officers to
function, and undertake prescribed
functions under the Export
 the establishment shall not compromise or be perceived Control Act 1982 and its sub-
to compromise the duties of the AAO while performing orders
official functions, and
 the establishment will not permit any employees to
perform official inspection duties unless they have been
appointed as an AAO and are uniquely identified in
accordance with departmental requirements (i.e.
wearing the required uniform)
Page 21 of 130
Organisational Structure
Outcome
The organisational structure and responsibilities of personnel in positions of control are described
a) A profile of the establishment and its resources is provided
b) The responsibilities of each position in management and supervision are described
c) The positions that include the authority to recall or withdraw product are described
2. Organisational Structure

2.1 A profile of the establishment and its resources is provided?
2.2 Responsibilities for each position in management and supervision are described?
2.3 Positions that have the authority to withdraw and recall product due to non-compliance are
described?
Table 5: Target

2.1 Plant profile outlining process type, production capacity EC(MMP)O Schedule 2, 2.1,
AS4696 19.11
 Flow charts and plant layouts are also useful, see HACCP
and Structure and Maintenance sections
m
2.2 Organisational chart or list m EC(MMP)O – Schedule 2,
2.1
 Positions/personnel for management and supervision of
operations should be specified (to level of processing
room supervisor)
m
2.3 Authority to initiate functions such as product withdrawal EC(MMP)O – Schedule 2,
and recall 4.1
AS 4696 - 16
Page 22 of 130
Management Review
Outcome
The approved arrangement is suitable, adequate and effective
a) The review process is supported by senior management.
b) Reviews are conducted at planned intervals to assess suitability, adequacy, effectiveness and
compliance with the approved arrangement and legislative requirements
c) The review follows a defined process, and is documented
3. Management Review

3.1 Reviews are conducted at planned intervals to provide the following:
 An assessment of whether the operations have met expected outcomes of the approved
arrangement
 Confirmation that the approved arrangement is current
3.2 The inputs to management review includes information on:
 Results of audits (internal and external)
 Customer feedback
 Process performance and product conformance
 Status of corrective actions
 Follow-up action from previous management reviews
 Changes that could affect the approved arrangement
 Recommendations for improvement
 Verification of HACCP (see Process control Part B)
3.3 The outputs from the management review records decisions and actions related to:
 Improvement of the effectiveness of the approved arrangement and its processes
 Improvement of product related to legislative and customer requirements
 Resource needs
 Any non-compliance of the approved arrangement with legislation and importing country
requirements
Page 23 of 130
Table 7: Target

m
3.1 Conduct management review in line with written EC(MMP)O – Schedule 2, 5.1
procedures
m
3.2 Inputs to management review are described EC(MMP)O – Schedule 2, 5.1
m
3.3 Outputs of management review are recorded EC(MMP)O – Schedule 2, 5.1 ,
5.2
Page 24 of 130
Internal Audit
Outcome
Internal audit verifies compliance with the approved arrangement.
a) The audit schedule covers all elements of the approved arrangement
b) An audit procedure is developed and followed
c) Competent personnel independent of the element conduct the audit
d) Establishments operating with up to 3 people may replace internal audit with management
review to ensure the approved arrangement is operating effectively.
e) Internal audit is also required to fully cover elements of the HACCP Plan (see process control
part B)
4. Internal Audit

4.1 The audit schedule covers all elements of the approved arrangement?
4.2 There is a nominated frequency for the audit of each element?
4.3 There is a defined audit procedure followed?
4.4 Personnel conducting the audit are competent and independent?
Table 9: Target

m
4.1 Scope covers all stages of the operations EC(MMP)O – Schedule 2, 5.1:
4.2 Each element is audited at least annually EC(MMP)O – Schedule 2, 5.1:
4.3 A defined audit process is followed EC(MMP)O – Schedule 2, 5.1:
The use of checklists, audit summaries, non-compliance 5.2
reports and observations and, records are kept including
corrective actions EC(MMP)O- Schedule 2, 7.1
m
4.4 The personnel conducting the audit are competent and EC(MMP)O – Schedule 2, 2.1;
independent of the element being audited.
Page 25 of 130
Corrective Action
Outcome
Corrective and/or Preventive Actions (CA/PA) are taken ensure food safety, wholesomeness and
product integrity
a) CA/PA are specified where possible and address non compliances with the AA, legislation and
importing country requirements
b) CA/PA are applied to both internal and external non-compliance reports
c) CA/PA address defective products and processes (immediate)
d) CA/PA address underlying cause/s of non-compliance (long term or preventive)
e) Records are kept of all corrective actions and preventive actions
f) It is recommended there be a corrective action procedure to cover those elements not

specifically covered in process control i.e. external non-compliances/complaints e.g. customer
complaints/customer/client audit results.
5. Corrective and/or Preventive Action (CA/PA)

5.1 The general principles relating to corrective action are covered?
5.2 CA/PA for specific procedures (SSOP and SOP) are detailed to address possible non-compliances
with legislative and/or importing country requirements?
5.3 CA/PA is applied for both internal and external reports of non-compliances?
5.4 CA/PA addresses both defective products and processes?
5.5 CA/PA addresses actions that prevent any underlying failure?
5.6 CA/PA addresses non-compliance from any regulatory audit?
5.7 Records of corrective and preventive actions are kept?
Page 26 of 130
Table 11: Target

5.1 Policy for the application of corrective action is described EC(MMP)O Schedule 2 - 4.1
m
Monitoring records are reviewed regularly to identify EC(MMP)O Schedule 2 - 3.1
repetitive deficiencies. Repetitive deficiencies require EC(MMP)O Schedule 2 –
corrective action m 4.1(a)
Investigation of cause EC(MMP)O Schedule 2 –
m
CA/PA is applied (directed to product and process to reduce 4.1(b)
risk of recurrence)
m
Effectiveness of CA/PA is verified
m
5.2 Corrective actions are specified in advance where possible EC(MMP)O – Schedule 2, 4.1
or developed following investigation of cause. m CA/PA
addresses any non-compliance with legislative and/or
5.3 Actions should be taken for non-compliances identified by EC(MMP)O – Schedule 2, 4.1
employees or second and third parties
m
5.4 CA/PA addresses product and processes EC(MMP)O – Schedule 2, 4.1
m
5.5 CA/PA is applied to prevent or minimise recurrence EC(MMP)O – Schedule 2,
4.1(b)
m
5.6 CA/PA is applied to address non-compliances identified EC(MMP)O – Schedule 2,
during a regulatory audit 4.1(b)
m
5.7 Records are kept EC(MMP)O – Schedule 2, 4.2
Page 27 of 130
Training
Outcome
Staff and employees are competent
References
Australian Meat Processing Training Package (AMP) (Release 2.2) (Skills Impact – developed by
MINTRAC)
a) Employees/staff are assessed for competence in relevant tasks
b) Training needs of employees are identified
c) Training is provided as required
d) Records of competence assessment and training are kept
6. Training

6.1 Staff and employees are assessed for task competency in terms of the relevant work
instruction?
6.2 The training needs of staff and employees are regularly identified and addressed?
6.3 Training programs are available and new and existing staff and employees participate as
required?
6.4 All new staff and employees undertake an induction training program as required?
6.5 Records of training and assessment are maintained for staff and employees?
Table 13: Target
Item Target References

m
6.1 Occupier ensures staff and employees are competent EC(MMP)O Schedule 2, 2.1
m
Establishment system for assessing competence is required
to verify compliance m
May use induction training and process control assessments as
part of the process
Page 28 of 130
m
6.2 Training is available for all tasks for staff and employees m EC(MMP)O Schedule 2, 2.1,
Recognised training has been successfully completed for AMP 30316, or equivalent
personnel who: AMP 40516, or equivalent
 Develop and reassess HACCP plans (co-ordinator) AMP X420 , or equivalent
 Swab carcases for microbiological evaluation (NCMMP) Department recognised
course
 Apply for authorisation to Conduct ante and/or post
mortem inspection and disposition (Cert 3 & 4 in meat
processing (Meat Safety))
 Develop thermal processes
 Operate retorts
 Develop un-cooked fermented meat products processes
 Develop dried meat processes
 Develop rendering processes
6.3 Training to facilitate required competence is available EC(MMP)O Schedule 2, 2.1
6.4 Training to facilitate required competence is available EC(MMP)O Schedule 2, 2.1
6.5 Records of competency assessment and training are kept EC(MMP)O Schedule 2 7.1
Page 29 of 130
Document Control
Outcome
Approved arrangement documentation is maintained
Legal Base
EC(MMP)O - Order 31; Schedule 2 subclause 7.1.
References
Guide for the Use and Control of Electronic Records for Statutory Compliance
a) The version of the approved arrangement in use is current and approved
b) Auditable records are maintained
 Documentation requirements exist for the HACCP Plan (see Principle 7 in Appendix 3)
7. Document Control

7.1 There is a procedure for amending the approved arrangement?
7.2 There are records of amendments to the approved arrangement?
7.3 The version of the approved arrangement is current and approved?
7.4 No variations that could adversely affect the arrangement (i.e. those that effect
wholesomeness or integrity or compliance with the EC(MMP)Os are implemented prior to
approval by the ATM?
7.5 Controlled copies of the approved arrangement are available to relevant people?
7.6 Staff and employees have access to the parts of the approved arrangement, regulations and
any other advice that are relevant to them including master lists of chemicals, master list of
references, or HACCP references?
7.7 Electronic Manuals/Records comply with the ‘Guide for the Use and Control of Electronic
Records for Statutory Compliance’?
Table 15: Target

m
7.1 Approved arrangement amendment procedure that EC(MMP)O – Schedule 1, Part
involves developing the amendment, obtaining internal 2, Division II
Page 30 of 130
company approval and providing a submission to
department on-plant staff and the establishment ATM/SFSA
m
7.2 Records of amendments m EC(MMP)O – Schedule 1, 14.1
After formal approval an amendment register will suffice as MICoR
evidence of superseded documents.
 previous HACCP plans and their supporting EC(MMP)O Schedule 2, 7.1

documents must be kept (see HACCP section)
m
7.3 Version of approved arrangement is current and approved EC(MMP)O – 30
m
7.4 No variations that could adversely affect the arrangement EC(MMP)O – Schedule 1, 15.1
are implemented prior to approval by the department
m
7.5 Access to the current documentation is provided EC(MMP)O Schedule 2, 2.1
m
7.6 Access to approved arrangement and other important EC(MMP)O – Schedule 2, 2.1
information is provided
m
7.7 Where the approved arrangement document is to be kept Guide to the use and control
in electronic form, approval is based on a controlled process of electronic records for
that includes the following activities: statutory compliance.
(ELMER3 – electronic records)
 m
A copy of the most current version is available to
the department on site in an electronic storage EC(MMP)O) Part 10, 8.8
format (e.g. a company QA software system) with the EC(MMP)O - Schedule 2 – 7.1
recorded segments “closed” (i.e. date and time
stamped)
 m
A summary of the current revision status’ of the
sections of the manual is printed to show the current
version status
 m
Use of the department’s electronic signature, refer
to:
– ‘Guidelines on the Use and Control of Electronic
Records for Statutory Compliance’
m
For electronic records, the system to maintain the
guidelines needs to comply with the Guidelines on the Use
and Control of Electronic Records for Statutory Compliance.
Companies will need to develop procedures for the
management of the complete electronic documentation
system.
m
For records that are required to demonstrate compliance,
printed versions, complete with signatures from person(s)
in a position of management and control signifying their
accuracy, can be provided. m
For example, weekly printouts of computerised
temperature records of storage chambers signed by the QA
manager).
Page 31 of 130
m
Records are made where necessary to demonstrate
compliance
Relevant records either made or acquired are kept
Note: Documents and records may be in either manual or electronic form
Page 32 of 130
Part 2
Process Control
Part A) Good Hygienic Practice (GHP)
Part B) Hazard Analysis Critical Control Point
Page 33 of 130
Introduction
Through all phases of production, from receipt of incoming product until consignment of the finished
product, the occupier is required to demonstrate effective process control in the production of meat
and meat products that are wholesome by the application of GHP and the rigorous application of
HACCP.
Part A of this section covers pre-requisite programs designed to underpin the following outcome:
Outcome
Processing operations do not jeopardise product wholesomeness
An internationally accepted method of presentation is Sanitation Standard Operating Procedure

(SSOPs) and Standard Operating Procedures (SOPs). (See Appendix 1 for recommended format).
Examples of documented GHP that are relevant to the process control requirement of the approved
arrangement are:
Table 16
SSOPs SOPs
 Pre-operational sanitation  Waste disposal

 Operational sanitation  Water supply
 Personal hygiene  Pest and vermin control
 Control of hazardous substances
 Sourcing of livestock
 Animal welfare
 Slaughter
 Inspection
 Boning
 Further processing
 Temperature control
 Calibration
 Sampling programs
 Maintenance
Part B of this section covers HACCP designed to achieve the following outcome:
Outcome
Production of safe food
The application of the steps and principles described in this section will assist the occupier in
developing and implementing a HACCP plan in order to underpin the production of safe food.
Page 34 of 130
Part A – GHP
1. Pre-Operational Sanitation
Outcome
The plant and equipment are not a source of contamination to carcasses, meat or meat products
References
Bacterial testing of work surfaces - CSIRO publishing 1993 (as adopted by EMIAC)
a) Procedures are in place to ensure that, prior to commencement of operations, plant and
equipment that could contact product, either directly or indirectly, are cleaned and sanitised
b) Other areas of the establishment, including storage areas, amenities and establishment
environs are kept in a suitable sanitary state
1. Pre-operational sanitation

1.1 The occupier has a documented procedure for pre-operational sanitation?
1.2 The procedure addresses the cleaning (at a minimum) of food contact surfaces of facilities and
equipment including personal –issue equipment and utensils?
1.3 The procedure also addresses non-contact surfaces?
1.4 The procedure addresses monitoring?
1.5 The procedure addresses corrective action?
1.6 The procedure addresses verification of monitoring and corrective action?
1.7 The procedure addresses the frequency of the tasks including monitoring and verification?
1.8 The procedure identifies the individuals responsible for the tasks including monitoring and
verification?
1.9 Records of these procedures and corrective action taken are maintained?
Table 18: Target

m
1.1 Documented procedure
EC(MMP)O Schedule 2,
11.1(b)
Page 35 of 130
m
1.2 Processes for sanitation of production areas and equipment, AS 4696 - 4.2(a) & (b)
personal issue equipment. are described AS 4696 – 19.2, 19.3, MICOR
m
Equipment is disassembled for cleaning and cleaning in place AS 4696 - 4.8, 4.9
(CIP) processes are described where required.
m Hazardous materials used for cleaning and sanitation are
used, stored and handled in accordance with instructions
specified on the manufacturer’s label
m
1.3 Procedures are developed and followed for sanitation of all
other facility areas, including overheads, chiller units, walls, EC(MMP)O Schedule 2, 11.1
amenities, storage and load-in/load-out areas. (a) (b)
m
1.4 Prior to commencement of operations, production areas AS 4696 - 4.1, 4.2(a) & (b)
and equipment are subject to organoleptic assessment AS 4696 - Schedule 1 - Clause
inspection i.e. looks clean, feels clean, smells clean 7
 m
Attention is paid to contact surfaces. AS 4696 - 14.1, 14.3
 m
Personal issue equipment is checked. AS 4696 - 20.5
 m
Areas containing packaging where packing may come AS 4696 - 20.7
into contact with product are checked AS 4696 - 4.5
 m
Sterilisers are checked (temperature 82C); AS 4696 - 19.3, Good practice,
 m
Hand-wash temperatures are checked (35 to 46C) MICoR
 m
Overhead structures should not have the potential to EC(MMP)O Schedule 2, 3.1
contaminate edible product or contact surfaces by AS 4696 19.2
being a source of falling contamination.
MICoR
 Equipment that is assembled from multiple
components in which particles or residues could
accumulate is left disassembled for monitoring
 m
Ancillary areas/equipment e.g. amenities, surrounds,
storage, load-in/load-out areas etc. are monitored m
 Times of monitoring should be recorded

m
1.5 Defects on contact surfaces must be cleaned prior to AS 4696 - 4.2 (a)
commencement of operations (spot cleaning) AS 4696 – 5.1(b)
Overhead contamination (including condensation) that has
the potential to contaminate edible product is removed prior EC(MMP)O Schedule 2, 3.1,
to commencement (or continuation) of operations. 4.1, 4.2
Feedback of reports of any sanitation deficiencies identified
from monitoring and verification are made to the cleaning
supervisor
m
Effectiveness of actions should be verified.
Page 36 of 130
m
1.6 Verification procedures are in place m that include:
EC(MMP)O Schedule 2, 3.1,
 Microbiological testing of product contact surfaces 4.1, 4.2
including personal issue equipment to verify the
organoleptic assessment
MICoR,
 Verification of cleaning in place
CSIRO Guide
 m
Review of the monitoring records
 m
Checks of the monitoring procedures
 m
Review of corrective and preventive actions
m
1.7 Pre-operational assessment prior to the start of production AS 4696 - 4.2 (a) & (b)
is conducted daily m
Frequency of checks of ancillary areas is specified EC(MMP)O Schedule 2, 3.1
Records are verified daily MICoR
1.8 m
The individuals responsible for the tasks are identified EC(MMP)O Schedule 2, 2.1
m
1.9 Records of monitoring, corrective and preventive action and EC(MMP)O Schedule 2 – 7.1 -
verification of those actions and the verification are kept
Page 37 of 130
2. Operational Sanitation
Outcome
The plant and equipment are not a source of contamination to carcases, meat or meat products
a) During operations, production areas and equipment, including contact surfaces are kept in a
suitable sanitary state
b) Procedures are in place to ensure that edible, inedible and condemned material are identified,
handled and kept separate during production
2. Operational Sanitation

2.1 The occupier has a documented procedure for operational sanitation?
2.2 The procedure (at a minimum) addresses the ongoing sanitation of food contact surfaces?
2.3 The procedure addresses other areas critical to the production of safe food?
2.4 The procedure addresses separation of edible, inedible and condemned material?
2.7 The procedure addresses verification of monitoring, corrective action?
verification?
2.10 Records of these procedures and any monitoring, verification and corrective/preventive action
taken are maintained?
Table 20: Target

m
2.1 Sanitation procedures are documented AS 4696 – 4.1
EC(MMP)O – Schedule 2,
11.1(b)
m
2.2 Work instructions are developed and followed for AS 4694 - 4.2(c) & (d)
operational sanitation of product contact surface including Schedule 1 - 7, 8, 9 (b), 12, 13
personal issue equipment (saws, knives, sterilisers, gloves, AS 4696 - 4.2(d), 4.4
aprons)
Page 38 of 130
 m
Between carcases prior to post-mortem or when AS 4696 - Schedule 1 7(a), 8,
contaminated if more frequent MICoR
 m
Entering rooms and leaving (if kept in refrigerated AS 4696 - 4.2 (c), 4.4
room may not be necessary) AS 4696 - 4.2 (d) and 4.4
 m
Build-up and contamination on surfaces after PM and AS 4696 - Schedule 1 - 4, 5.6
between shifts AS 4696 - Schedule 1 - 4(a)
 m
When contaminated AS 4696 - 20.5
m
Hand-washing to be performed with liquid soap: AS 4696 – 20.6, 20.7
 m
Hands to be washed when entering and leaving edible AS 4696 - 5.1 (f)
product production areas AS 4696 - 5.1 (f)
 m
Hands to be washed when they become AS 4696 - 5.8, 5.9, 5.13
contaminated AS 4696 - 5.11
m
Maintenance of steriliser temperatures (minimum
temperature 82C)
m
Maintenance of hand wash facilities (liquid soap, warm
water)
m
Ongoing cleaning does not jeopardise other meat and meat
products
m
Floor cleaners do not contact meat, meat products or
product contact surfaces
m
Personnel working in potentially contaminated areas of the
establishment are distinguishable from those working in
edible meat and meat product areas
m
Personnel working in potentially contaminated areas must
only enter edible areas or handle edible goods after a suitable
clean up and a change of protective clothing
2.3 m
Procedures are developed and followed for operational EC(MMP)O – Schedule 2,
sanitation in other critical areas such as: 11.1(b)
AS 4696 - 5.1 (b)
 m
Condensation (removed without cross contamination)
AS 4696 – 5.2, 5.15
 m
Dropped meat pieces (external surfaces completely AS 4696 - 5.15
trimmed),
AS 4696 - 5.1(g)
 m
Dropped carcases (contaminated side is completely
trimmed)
 m
Damaged packaging/product
2.4 m
Procedures include: identification, handling and separation EC(MMP)O – Schedule 2, 3.1
of edible, inedible and condemned material in operations and AS 4696 - 5.5, 5.9, 5.10, 5.13,
in storage 5.14, 5.15, 5.17, 5.18,
m
Different categories of workers are identified AS 4696 - 5.13(a)
m
Damaged packaging/product is identified AS 4696 - 5.1(g)
m
2.5 Monitoring covers facilities, sterilisers as well as practices. EC(MMP)O – Schedule 2, 3.1
AS 4696 - 20.5, 20.7
Page 39 of 130
m
On re-entry to work areas personal issue equipment should AS 4696 - Schedule 1 Clause 7,
pass organoleptic assessment 8, 9, 10, 11, 13
m
Where equipment is required to be sanitised m AS 4696 - 5.1 ( e ) (g)
m
Monitoring covers product in storage areas and load- MICoR
in/load-out areas
Time of monitoring is recorded
m
2.6 Defects on contact surfaces must be cleaned prior to AS 4696 - 5.1 (f)
continuation operations (spot cleaning – must not cause cross MICoR
contamination.) m
Feedback of reports of any sanitation deficiencies identified EC(MMP)O – Schedule 2, 4.1
from monitoring and verification are made to the supervisor & 4.2
m
Monitoring covers product in storage areas and load-
in/load-out areas
m
Effectiveness of corrective/preventive actions must be
verified m
2.7 m
Verification procedures include: EC(MMP)O – Schedule 2, 3.1
 m
 m
 m
Review of deficiencies
2.8 Check personnel, issued equipment and hand washing on AS 4696 Schedule 1 - 5(a), 7
return from breaks
m EC(MMP)O – Schedule 2, 3.1
Production and related areas are checked at least daily.
Sampling of sterilisers at commencement of each production , good practice, MICoR
run and during operations AS 4696 -20.5, MICoR
Records are verified daily
2.9 m
The individuals responsible for the tasks are identified EC(MMP)O – Schedule 2, 2.1
m
2.10 Records of monitoring, corrective action, verifications of EC(MMP)O Schedule – 7.1
those actions and verification are kept
Page 40 of 130
3. Personal Hygiene
Outcome
Personnel are not a source of contamination to carcases, meat and meat products
a) Persons handling edible product or working in or entering edible product handling areas are
wearing clean protective outer clothing
b) Personal hygiene practices ensure that meat and meat products are not contaminated
c) Persons handling edible product or working in or entering edible product handling areas are
medically fit for purpose
3. Personal Hygiene

3.1 The occupier has a documented procedure for personal hygiene?
3.2 The procedure addresses edible, inedible and maintenance workers and visitors?
3.3 The procedure addresses personal health?
3.4 The procedure addresses the issue and maintenance of clean outer clothing?
verification?
Table 22: Target

m
3.1 Document personal hygiene procedure AS 4696 – Schedule 1
3.2 m
Scope is defined EC(MMP)O – Schedule 2,
11.1(a) (b)
Page 41 of 130
3.3 For procedures addressing personal health, the following are AS 4696 – Schedule 1 – 14, 15,
included: 16
 Medical clearance is obtained in order to commence MICoR
work (medical certificate)
EC(MMP)O – Schedule 2, 3.1
 After any specific period of absence where the person
was known or suspected of suffering a disease which
could represent a risk to meat or meat products there
is a medical clearance to recommence work (registered
nurse minimum)
 m
Surveillance of health of workers is carried out
3.4 For clothing and footwear: AS 4696 Schedule 1 – 7 to 13
 m
clean protective clothing must be worn (not to be AS 4696 – Schedule 1 – 2(c)
worn off site and must be cleaned when excessively AS 4696 – Schedule 1 - 2(c)
contaminated or soiled)
 m
clean footwear must be worn (cleaned when
contaminated or soiled)
 m
hairnets (all hair is enclosed including beard and
moustache) and gloves worn as required
3.5 m
Monitoring procedures also cover personnel hygiene EC(MMP)O – Schedule 2, 3.1
practices
3.6 Corrective actions to include the following activities: EC(MMP)O – Schedule 2, 4.1
& 4.2
 m
Deficiencies in practice must be rectified immediately
 Feedback of reports of any deficiencies identified from
monitoring and verification are made to the relevant
supervisor
 m
Verification of effectiveness of actions
3.7 m
Verification procedures are in place for monitoring and EC(MMP)O – Schedule 2, 3.1
review that include: & 4.1 (b)
 m
 m
 m
Review of deficiencies
 m
Review of effectiveness of corrective/preventive
actions
3.8 The following tasks and their frequency are identified: EC(MMP)O – Schedule 2, 3.1
 Check personnel clothing on return from breaks

 Production and related areas are checked daily
 Records are verified daily
3.9 m
Page 42 of 130
m
3.10 Records of monitoring, corrective action, verifications of EC(MMP)O Schedule 2 – 7.1
Page 43 of 130
4. Waste Disposal
Outcome
The handling of waste does not jeopardise the wholesomeness of meat and meat products
Legal Base
Australian standard 4696 -Clause 5 and 21.14 to 21.17
a) The waste disposal system is sufficient to handle and, where necessary, treat all waste
produced at the premises originating from product handling areas
b) Contamination of edible product, product contact materials, product contact surfaces and
product handling personnel by waste material is prevented
4. Waste Disposal

4.1 The occupier has a documented procedure for waste disposal?
4.2 The waste disposal system is sufficient to handle and treat (as required) all the waste produced
at the premises originating from product handling areas?
4.3 The procedure addresses the potential for contamination of edible product, contact surfaces
and personnel who handle product?
4.6 The procedure as written and practised addresses the frequency of the tasks including
monitoring and verification?
verification?
Page 44 of 130
Table 24: Target
Item Target Responsibility

4.1 Waste disposal should be specified for: EC(MMP)O – Schedule 2,
and  Sanitary facilities, amenities, laboratories, livestock 11.1(a) (b)
4.2 yards and surrounds AS 4696 – 4.3
 Solid and liquid waste AS 4696 – 21.14 to 21.17
 Pipelines (identification) AS 4696 – 21.8(c), CEGEM
 Systems for stormwater drainage, sanitary drainage and
AS 4696 21.15
production or trade waste
 Waste water must be treated to the satisfaction of the Local by laws
relevant authorities.
4.3 The procedure addresses potential cross contamination issues AS 4696 – Section 5
4.4 The monitoring procedure should cover waste control EC(MMP)O – Schedule 2, 3.1
4.5 Corrective actions to include the following activities: EC(MMP)O – Schedule 2, 4.1
& 4.2
 Deficiencies in practice should be rectified immediately
 Feedback of reports of any deficiencies identified from
monitoring and verification are made to the relevant
supervisor
 Effectiveness of actions are verified
4.6 The following tasks and their frequency are identified: EC(MMP)O – Schedule 2, 3.1
 Production and related areas are checked daily

 Records are verified daily
4.7 m
m
those actions and verification are kept AS 4696 – 18
Page 45 of 130
5. Water Supply
Outcome
Water does not contaminate meat or meat products
a) Water supply and distribution is mapped for hot and cold water
b) The potable supply is protected from contamination up to the point of use
c) Potable water is tested regularly to confirm its potability
d) Water is treated where necessary to ensure potability and fitness for purpose
5. Water supply

5.1 The occupier has a documented approved procedure for supply of water?
5.2 The procedure addresses on-plant treatment where necessary?
5.3 The procedure addresses protecting the potable supply from contamination?
verification?
Table 26: Target

m
5.1 There is a documented procedure m EC(MMP)O – Schedule 4 –
Part 1
 includes a water distribution map
EC(MMP)O – Schedule 2,
11.1(a) (b)
AS 4696 - 21.4 to 21.13
AS 4696 – 21.8(c)
Page 46 of 130
5.2 Where water is chlorinated on-plant to ensure potability Australian Drinking Water
Guidelines
 m
A chlorine alarm must be fitted
Construction and Equipment
 m
A contact time of no less than 20 minutes must be Guidelines for Export Meat
maintained for chlorine with the water prior to use
EC(MMP)O Schedule 4 – 1.2
 m
A free residue chlorine level of not less than 0.25 ppm
is maintained.
 m
Pre-chlorination micro tests should be conducted
 For canning operations (except Sterivac retorts)
monitoring demonstrates that there is a trace of
chlorine used in the cooling water
Any water reuse or recycling is described and approved prior to
implementation
 m
The water must meet the conditions of the approval.
m
5.3 The following actions are completed to protect potable EC(MMP)O Schedule 4 – 2.1
supply from contamination: EC(MMP)O – Schedule 4 - 2.1
 m
Tanks are covered MICoR
 Tanks are cleaned AS 4696 – 21.7 to 21.9,
CEGEM
 Tanks are locked
AS 4696 – 21.10
 m
Pipes are identified as per potable water standard
 m
Anti-back siphonage devices are fitted
m
5.4 Where water is chlorinated on site free residual chlorine is ECMMP)O – Schedule 4 – 1.2
monitored
Where water is used as an ingredient in meat products it must EC(MMP)O – Schedule 2, 3.1
be demonstrably potable
 i.e. a trace of chlorine should be detectable if poor
history of potability
5.5 Corrective and/or preventive actions to include the following EC(MMP)O – Schedule 2, 4.1
activities: & 4.2
EC(MMP)O Schedule 2 - 10.1
 m
Deficiencies in practice must be rectified immediately
 m
Reasons for non-compliance must be identified and
rectified to prevent or minimise recurrence
 m
Effectiveness of actions must be verified, including a
microbiological retest of the supply.
 Notification of potability failures to the department
5.6 For verification purposes: EC(MMP)O Schedule 4 – 1.2
 On site chlorinated water supplies should be free from
Coliforms and E. coli in any 100 ml sample.
Page 47 of 130
 Other supplies should be free of E. coli and not have

Coliforms in two successive tests or in more than 10 %
of samples annually.
 Physical and chemical properties to be tested
 Water will be assessed against the following table
Coliforms/ E. coli type 1/ Rating
100ml 100 ml
0-2 0 Satisfactory
3-10 0 Suspicious
>10 0 Unsatisfactory
Regardless of 1 or more Unsatisfactory
number
5.6 Verification procedures are in place for monitoring and review EC(MMP)O – Schedule 2, 3.1,
that include: 4.1 (b)
 Review of the monitoring records

 Checks of the monitoring procedures
 Review of deficiencies
 Review of effectiveness of corrective/preventive action
5.7 m
The following tasks and their frequency are identified: EC(MMP)O – Schedule 2, 3.1
m
Australian Drinking Water
For all establishments Guidelines
 m
Physico-chemical properties must be tested for MICoR
annually (council or similar test on the same supply will
suffice)
m
Verification testing for Coliforms and E. coli must be as
follows:
 m
2 sites tested each month for structurally integrated
complexes, structurally independent processing
establishments and cooked meat establishments
 m
1 test each month from chill water tank for
establishments using spray chilling
 m
1 test each month for ice used in edible products
 m
1 site test each year for structurally independent cold-
stores
 m
2 tests each month for cooling water at canneries and
cooked meat establishments
m
For establishments that chlorinate water:
 m
The free residual chlorine is measured prior to start of,
and every 2 hours, that the plant is operating
Page 48 of 130
m
Pre-chlorination testing must be conducted annually
Cleaning of tanks should be conducted annually
5.8 m
m
Page 49 of 130
6. Pest Control
Outcome
Pests do not jeopardise the wholesomeness of meat and meat products
a) Pests that require control are identified
b) Physical barriers are used to control pest access
c) Pest populations outside buildings are reduced where possible
d) Monitoring programs identify when pests have breached access points
6. Pest Control

6.1 The occupier has a documented procedure for pest control?
6.2 Potential pests and vermin are identified?
6.3 The procedure addresses potential access points to the building?
6.4 The procedure addresses potential harbourage and breeding sites?
6.5 The procedure addresses controlling the numbers of pests immediately outside of the plant?
6.7 The procedure addresses corrective/preventive action?
verification
6.11 Records of these procedures, monitoring, verification and corrective/preventive action taken
are maintained?
Table 28: Target

m
6.1 There is a pest control program; includes identification of AS 4696 4.10
and potential pests and vermin
6.2
Page 50 of 130
m
6.3 The procedure includes pest and vermin control for access AS 4696 – 19.8
points including doorways, (in relation to personnel,
equipment, product, packaging), windows, vents and chutes
etc.
m
6.4 The procedures include actions to ensure that surrounds are AS 4696 – 4.3, 19.6, 19.8
clean, rubbish is removed, old equipment is cleaned and stored AS 4696 – 4.8(b)
so as not to become a harbourage for pests and vermin, grass is
mowed, effective cleaning and sanitation and waste control,
etc.
m
6.5 The procedures include an external and internal vermin AS 4696 - 4.10
control program (where any toxic baits in bait boxes are AS 4696 – 4.8(b)
protected from interference and the weather).
m
Procedures to ensure appropriate use of chemicals and
ensure chemicals are not used in a manner that could
jeopardise the wholesomeness of meat and meat products.
m
Segregation from cleaning chemicals and management of
external contractor supplied chemicals.
6.6 m
Monitoring activities include: EC(MMP)O – Schedule 2, 3.1
AS 4696 – 19.8
 m
Regular checks on the condition of pest/vermin
AS 4696 – 4.2 (a), 5.1(h)
controls at access points
AS 4696 – 3.6
 m
Finding no evidence of pests inside of production and
production related areas at the commencement of AS 4696 – 4.8(b)
production and during production and loading AS 4696 – 4.2(a)
 m
A method for detecting presence of pests/vermin inside AS 4696 – 4.10
the plant AS 4696 – 4.3, 4.5
 m
Ensuring toxic baits are not used inside areas associated
with edible production
 m
Checking indicator baits prior to start of production (in
case there is activity)
 m
Checking external baits checked for activity
 m
Checking conditions of surrounds (not harbouring
pests)
 Monitoring of external contractors and their reporting
Page 51 of 130
6.7 m
Where vermin are detected inside the plant, involved areas EC(MMP)O – Schedule 2, 4.1
are checked for contamination of product, product contact & 4.2
equipment and packaging material: AS 4696 –4.2(a) and (d)
AS 4696, 4.5, 19.8,
 m
Contaminated products and packaging material are
condemned
 m
Contaminated equipment is cleaned and sanitised
 m
Pest access points are identified and repaired and post
treatment activity is monitored
 m
Harbourage and breeding sites are removed
 m
Review of pest control procedures
 m
The effectiveness of corrective action is verified
6.8 m
The procedure addresses verification of monitoring and EC(MMP)O – Schedule 2, 3.1
corrective action & 4.1
m
6.9 Frequency of activities: AS 4696 – 4.2(a)
 m
Indicator baits and traps located inside the plant are AS 4696 – 4.10
checked daily prior to production commencing.
 m
External baits are checked frequently enough to ensure
that increases in vermin activity are detected before they
become a problem to the production areas of the plant
(suggest minimum of monthly when minimal activity).
6.10 m
The individuals responsible for the tasks are identified, EC(MMP)O – Schedule 2, 2.1
including external contractor’s responsibilities
m
Page 52 of 130
7. Structure and Maintenance
Outcome
Premises and equipment are constructed and maintained to ensure that they do not jeopardise the
wholesomeness of meat and meat products
a) A plan of the establishment shows equipment layout and product flow
b) Defects jeopardising the wholesomeness of meat and meat products are identified and
corrected immediately
c) There is a structured preventive maintenance program and carried out in a timely manner
d) Repairs are carried out so that they do not jeopardise sanitary operation or the
wholesomeness of meat or meat products
7. Structure and Maintenance

7.1 The occupier has a documented procedure for structure and maintenance?
7.2 There is a floor plan of the establishment?
7.4 The procedure addresses corrective and preventive action?
verification?
7.7 Records of these processes, verification, corrective and preventive action taken are
maintained?
Table 30: Target

7.1 m
Documented procedure EC(MMP)O – Schedule 2, 2.1
& 11.1(b)
Approval is obtained for major structural alterations before AS 4696 –4.5, 19.3
they are used for production, handling or storage of meat or
meat products. EC(MMP)O – Schedule 1,
13.1; Schedule 3 1.1
AS 4696 19.12
Page 53 of 130
7.2 A plan showing the physical layout of the establishment AS 4696 –19.4, 19.5, 19.10,
showing buildings, the various rooms (processing, amenities, 19.11
AM yards, storage, etc.) is provided CEGEM
The floor plan should show product flow and people flow
 There should be a new plan and change to the occupier’s
approved arrangement if structural and equipment
alterations have occurred
As a guide, it may be useful to auditors to show the physical
locations of CCPs (this could be addressed using HACCP Plan
Flow chart)
7.3 There is a structured monitoring program in place. EC(MMP)O – Schedule 2, 3.1
& 11.1(b)
 Processing areas may use the sanitation monitoring AS 4696 5.1(f)
process, or this procedure may be supplemented by an
AS 4696 – 4.5
independent monitoring program
 m
Critical defects are identified before they can
jeopardise the wholesomeness of meat and meat
products
 Defects are identified and rectified before they become
critical (preventive maintenance).
7.4 m
Corrective/preventive actions ensure that: EC(MMP)O – Schedule 2, 4.1
& 4.2
 m
Critical defects are rectified before product
wholesomeness is jeopardised
 m
Other defects identified and rectified before product
wholesomeness is jeopardised
 m
The process of rectification does not jeopardise the
wholesomeness of meat and meat products
 The adequacy of repairs (particularly to critical defects) is
verified
7.5 m
Frequencies of monitoring EC(MMP)O – Schedule 2, 3.1
7.6 m
m
7.7 Records of monitoring, corrective/preventive action, EC(MMP)O Schedule 2 – 7.1
verifications of those actions and verification are kept
Page 54 of 130
8. Control of Hazardous Substances
Outcome
Hazardous substances do not jeopardise the wholesomeness of meat or meat products
a) Hazardous substances are identified
b) The establishment has documented information on all hazardous substances used
c) Hazardous substances are fit for purpose and used in accordance with the manufacturer’s
directions for use
d) Access to hazardous substances is controlled
e) Hazardous substances are stored and handled so as to not jeopardise the wholesomeness of
meat and meat products
8. Control of Hazardous Substances

8.1 The occupier has a documented procedure for the control of hazardous substances?
8.2 The hazardous substances are fit for use and used as per the manufacturer’s directions?
8.3 The hazardous substances are identified?
8.4 The hazardous substances are stored, used and handled in a way that doesn’t jeopardise the
wholesomeness of meat and meat products?
8.5 Access to hazardous substances is controlled?
8.6 The procedure addresses corrective and preventive action?
8.7 The procedure addresses the frequency of the tasks including verification?
8.8 The procedure identifies the individuals responsible for the tasks including verification?
8.9 Records of these processes, verification, corrective and preventive action taken are
maintained?
Page 55 of 130
Table 32: Target

8.1 m
There is a documented procedure m EC(MMP)O – Schedule 2, 2.1
& 11.1 (b)
The documented procedure includes the following: AS 4696 –4.8 and 4.9
 Master list of chemicals on site (name, location, category
of use, expiry date etc.)
 Material Safety Data Sheets (MSDS)
 m
Manufacturer’s Instructions for use available
m
8.2 Hazardous substances are verified to be fit for purpose and AS 4696 - 4.8(a) and (f)
used in accordance with manufacturer’s directions. ELMER
The following provide examples:
 Manufacturers declaration attesting fitness for purpose
signed /dated by qualified chemist
 m
FSANZ approval m
 Generic approval (Chemical acceptance in ELMER)
 m
Used in accordance with manufacturers’ directions m
m
8.3 Hazardous substances (containers) are obviously labelled AS 4696 - 4.8(d), and 4.9
m
8.4 Measures are taken to ensure storage, handling or use does AS 4696 - 4.8(b)
not jeopardise the wholesomeness of meat and meat products.
8.5 m
Access to hazardous substances is limited to persons who are EC(MMP)O – Schedule 2, 2.1
responsible and competent in handling those substances. m AS 4696 - 4.8 (e)
In some cases, other regulations may require physical security
of hazardous substances.
8.6 m
Corrective actions ensure appropriate handling, and EC(MMP)O – Schedule 2, 4.1
disposition of contaminated product and environment & 4.2
8.7 Monitoring and verification of the use, handling and storage of EC(MMP)O – Schedule 2, 3.1
hazardous substances should be at least weekly
m
8.8 The individuals responsible for the tasks are identified EC(MMP)O – Schedule 2, 2.1
m
Page 56 of 130
9. Sourcing of Animals for Slaughter
Outcome
Livestock presented for slaughter are sourced from holdings where the management of animals does
not jeopardise wholesomeness of derived meat and meat products
Legal Base (in addition to ECA and AS 4696)
Withholding Periods (WHP)
State regulations for stock control
Maximum Residue Limits
Meat Notice 2018/05 – Establishment sourcing of stock to comply with importing country
requirements for cadmium levels in offal
References Vendor Declarations:
 National Vendor Declaration and Waybill, www.mla.com.au/meat-safety-and-traceability/red-

meat-integrity-system/about-the-livestock-production-assurance-program/livestock/
– NVD (Cattle) and Waybill (current version)
– NVD (Sheep and lambs) and Waybill (current version )
– European Union Vendor Declaration (Cattle) and Waybill (current version)
– NVD (Goats) and Waybill (current version)
– NVD (Bobby Calves) (current version)
 Pigs: pigpass.com.au
 Horse vendor declaration, HVD current version
 Other equivalent vendor declarations
Residues/feeding stuffs:
 Food Safety Australia New Zealand (FSANZ) Food Standards Code, Standard 1.4.2 Maximum
Residue Limits:
 Export Slaughter Intervals / Withholding Periods: http://apvma.gov.au/residues

– pigs: http://pigpass.australianpork.com.au/faq
 Surveillance (targeted) sampling, monitoring and testing programs endorsed by the

department – information can be found on ELMER:
http://www.agriculture.gov.au/export/controlled-goods/meat/elmer-3
 Australian Ruminant Feed Ban:

http://www.animalhealthaustralia.com.au/programs/biosecurity/tse-freedom-assurance-
program/australian-ruminant-feed-ban/
Page 57 of 130
a) Livestock in each consignment are identifiable to the last holding up to the time carcases are
passed fit for human consumption
b) Livestock in each consignment do not contain residues in excess of permitted level(s) and are
not slaughtered while still under a WHP.
c) Livestock in each consignment have not been fed feedstuffs that would jeopardise
wholesomeness of resulting meat and meat products
d) Livestock in each consignment do not have diseases and/or conditions that could affect their
suitability for slaughter
e) Livestock in each consignment comply with the importing country requirements (MICoR) of the
markets that are intended for.
9. Sourcing of Animals for Slaughter

9.1 The occupier has a documented procedure for the sourcing of animals for slaughter.
This procedure ensures:
a) Livestock are identified to their last holding up until the resultant carcase is passed fit for
human consumption
b) Livestock from holdings identified for surveillance (targeted), sampling, monitoring and
testing programs are only processed for human consumption once testing requirements
are satisfied.
Livestock within a WHP are not processed for human consumption.

c) The person responsible for the husbandry of the livestock at the holding attests to
whether or not withholding periods (or export slaughter intervals when required for
particular markets) following treatment with any veterinary drug or chemical or
consumption of any feed have been met.
d) Person responsible for the husbandry of livestock at the last holding attests that livestock
are not subject to animal health or disease controls and have not been fed feedstuffs
which may jeopardise wholesomeness of resulting meat and meat products
e) Where HGP freedom of cattle is a market requirement the NVD is checked and
verification activities are conducted.
f) Animal electronic tags are scanned and RFID numbers and the PIC number is uploaded to
the NLIS database within 48 hours of processing, this applies to individually identified
animals. Where animals are not identified electronically or identified as part of a mob,
only the PIC number is uploaded to the NLIS within 48 hours of processing.
g) Market access cadmium requirements are considered prior to collection of livers and
kidneys of sheep and cattle.
Page 58 of 130
9.2 Any relevant information on the vendor declaration (VD) or equivalent is available for ante-
mortem and post-mortem inspections?
9.5 The procedure identifies the individuals responsible for the tasks including the tasks of
monitoring or verification?
9.6 Records of the procedures, monitoring, verification and any corrective/preventive actions taken
are maintained?
Table 34: Target

m
9.1 There is a sourcing program, that ensures: AS 4696 - 6
a) Last holding is identified by Property Identification Code AS 4696 – 3.15, 6.2
(PIC) or other state approved system. This may be obtained AS 4696 – 6.2, 6.13, 16.3
from VD (or equivalent), NLIS device or tail tag.
AS 4696 – 6.1, 6.8
Correlation of the animal ID/PIC to the body number has to be
maintained until post-mortem disposition is completed m AS 4696 – 3.12, 3.13, 6.1(c)
b) Livestock do not have residues in excess of permitted levels AS 4696 – 3.12, 3.13, 6.1(c)
or been fed banned feeds or substances. m AS 4696 – 6.7
On a consignment basis livestock are covered by correctly AS 4696 – 6.9
completed Vendor Declarations/Waybills, dated at time of AS 4696 – 8.14 (b)
dispatch, which include necessary attestations to cover
husbandry and veterinary practices from a person responsible
for the livestock or an equivalent system to verify these
practices.
There should be a system(s) to verify these attestations e.g.
LPA, NFAS APIQ, Pig Pass, relevant SAFEMEAT programs or risk
assessments.
NRS, NORM, NARM, TART, START, PART, GART, HART may be
appropriate in some cases, as part of a national random or
targeted surveillance program.
Unhusbanded animals such as rangeland goats, camels, deer
and/or wild horse only require declarations that cover back to
the area and time of trapping or capture
c) m For cattle, interrogation of PIC against NLIS database
identifies testing requirements. Vendor responses may also
identify testing requirements e.g. endosulfan, organochlorine
residues
m
No animal is submitted for slaughter where that
animal/s is still subject to a WHP
d) m For cattle, procedures are in place to identify an individual
animal’s status through the NLIS database (e.g. Ruminant
animal material fed, imported, grazed on areas treated with
Page 59 of 130
sewerage, affected or suspected of being affected by a
contagious or notifiable disease) that may preclude slaughter,
be slaughtered subject to conditions or affect market eligibility
m
Animals are not submitted for slaughter if animals are
affected by any disease or abnormality that could jeopardise
the wholesomeness of meat and meat products derived from
it or the slaughter and processing could contaminate other
animals or meat
e) m For cattle, the vendor declarations are reviewed to
determine the animals HGP status and potential market access
eligibility of the derived meat and meat products.
f) m For individually identified animals, electronic tags are

scanned and uploaded to the NLIS database within 48 hours of
processing, minimum performance standards set by the state
government for successful scanning and uploading of tags to
the NLIS database are complied with. The PIC of animals
identified as a mob (i.e. no individual electronic identification)
is also uploaded to the NLIS database within 48 hours of
processing.
g) m Cadmium levels (and eligibility for human consumption /
market access) of livers and kidneys collected from sheep and
cattle is assessed based on the most recent state-based
disposition tables or the results of an approved product test
and hold program.
m
9.2 Relevant information available at ante-mortem e.g. from VD, AS 4696 – 6.13, 8.6
waybills, special movement permits, NLIS database etc.
m
9.3 The procedure addresses corrective/preventive action EC(MMP)O – Schedule 2, 4.1
& 4.2
m
9.4 The procedure addresses the frequency of the tasks EC(MMP)O – Schedule 2, 3.1
m
9.5 The procedure identifies those responsible for the tasks EC(MMP)O – Schedule 2, 2.1
m
9.6 Records of incoming declarations, waybills, database EC(MMP)O Schedule 2 – 7.1
interrogations, kill sheets, corrective action, verifications of
those actions are kept
Notes:
 For ovines, caprines and cervidae identification may be back to a group of holdings identified
from a consignment or a saleyard summary. A number of importing countries require
identification back to the farm.
 Nationally endorsed (e.g. through SAFEMEAT and EMIAC) on farm management programs such
as LPA, APIQ and Pig Pass that are independently verified are recognised as being effective
methods of managing veterinary drug and chemical residue risk in livestock
 Various surveillance (targeted) programs were developed with these farm management
programs to verify their effectiveness in controlling the identified risks e.g. NARM, NORM
Page 60 of 130
 Use of temporary holding facilities is recorded where required under State stock regulations
and NLIS rules.
 The department is notified of the detection or slaughter of restricted animals. In the event of
slaughter, all carcase parts are traced, removed from food chains, and disposed of as required
by the NLIS status applied to the animal.
 If the livestock holding is not accredited under a relevant program, occupier will need to assess
the risk status of incoming livestock, take steps to manage the risk and show how that has
been done through their approved arrangement e.g. cattle that are not raised under a
nationally endorsed farm management program addressing organochlorines residues may be
of unknown risk and their status must be assessed by testing sentinel animals from each lot. If
a residue test returns results ≥ ½ MRL, the processor could:
i) test all the companion animals for residues and make disposition decisions based on the
test results
ii) give the vendor the option of returning the cattle to their property of origin or some
other nominated property approved by the relevant State or Territory authorities
 Establishments should use the state- and age-based disposition tables for cattle and sheep
kidney and liver to ensure confidence that exported product complies with relevant importing
country standards for cadmium or conduct an approved production testing program (test and
hold). Product eligibility for certain countries will be dependent on test results.
Page 61 of 130
10. Purchasing
Outcome
Ingredients, processing aids and packaging do not contaminate meat and meat products
a) Ingredients and processing aids are fit for purpose
b) Packaging materials do not contaminate meat and meat products
c) Packaging materials are fit for purpose
10. Purchasing

10.1 There is a procedure for the sourcing of ingredients, processing aids, labels, tags, printing inks
and packaging material?
10.2 Ingredients, processing aids, labels, tags, printing inks and packaging material are not a source
of contamination to meat and meat products?
10.3 The handling of ingredients, processing aids, labels, tags, printing inks and packaging material
are not a source of contamination to meat and meat products?
10.4 Labels, tags, printing inks and packaging material are fit for purpose?
10.5 Records of verification checks and any corrective or preventive action are maintained?
Table 36: Target

m
10.1 There is a documented sourcing procedure EC(MMP)O – Schedule 2, 2.1
& 11.1(b)
m
10.2 Ingredients, processing aids, labels, tags, printing inks and AS 4696 – 14.1
packaging material (e.g. Plastic wraps) that may come into
contact with meat and meat products are not a source of
contamination (letters of compliance with standards, FSANZ
approval, etc.)
m
10.3 The handling of labels, tags, printing inks and packaging AS 4696 – 14.1, & 14.3
material (e.g. cartons) is not a source of contamination to
m
10.4 Under conditions of use labels, tags and printing inks remain AS 4696 – 14.1, 14.2 & 14.3
fit for purpose and packaging material protects meat and meat
products from contamination
Page 62 of 130
10.5 m
Procedure includes corrective/preventive action for any non- EC(MMP)O – Schedule 2, 4.1
compliance & 4.2
m
Records of the procedure, and including any monitoring,
verification and any corrective /preventative action are kept.
Page 63 of 130
11. Animal Welfare
Outcome
Procedures are in place to ensure the humane and considerate treatment of livestock, and the use of
good husbandry and management practices to improve the welfare of livestock at processing
establishments
Legal Base (in addition to ECA and AS 4696)
Code of Practice for the Welfare of Livestock at Slaughtering Establishments – guidelines, SCARM
Report 79. CSIRO publishing, 2001.
Various State Acts covering Animal Welfare
References - Industry Animal Welfare Standards for Livestock Processing Establishments preparing
Meat for Human consumption 2nd edition 2009
a) Adequate planning is carried out for management of stock on a daily basis and contingencies
are in place for emergencies to minimise risks to animal welfare
b) Facilities and equipment are designed, maintained and operated to ensure minimal
interference or stress is incurred by livestock
c) Weak, ill or injured livestock are identified and promptly treated in a humane manner.
d) Livestock are managed to minimise stress and injuries
e) Procedures for humane slaughter, including restraint, stunning and slaughter of livestock, are
carried out to minimise stress and in an efficient and effective manner
f) Calf slaughtering operations must include a thoracic stick immediately after the initial stick
g) Incident reporting is used to record breaches of animal welfare standards and regulations
including notification to the on - plant veterinarian and the relevant state authorities
11. Animal Welfare

11.1 The occupier has documented procedures for animal welfare?
11.2 These procedures address management of livestock on a daily basis, as well as the appropriate
planning activities that need to take place and contingencies for emergencies to minimise risks
to animal welfare?
11.3 Facilities and equipment for livestock are well-designed, maintained and operated to ensure
minimal interference or stress is incurred by livestock?
Page 64 of 130
11.4 All personnel responsible for the management or handling of livestock are competent in their
tasks?
11.5 Weak, ill or injured livestock are identified and treated in a humane manner?
11.6 Livestock are routinely managed to minimise stress and injuries?
11.7 Procedures for humane slaughter, including restraint, stunning and slaughter of livestock are
carried out to minimise stress to livestock and in an efficient and effective manner?
m
11.8 Procedures for slaughtering calves include a thoracic stick immediately after the initial stick
to prevent any delay in effective bleeding?
11.9 Procedures are in place to detect and report animal welfare incidents in incoming livestock to
the on-plant veterinarian and relevant state authorities with feedback given to the consignor
and transport operators?
m
11.10 Procedure includes corrective/preventive action for any non-compliance
are maintained?
Table 38: Target

11.1 Procedures include: EC(MMP)O – Schedule 2, 2.1
and  A quality policy stating commitment to animal welfare: & 11.1(b)
11.2 refer to Policy Objectives and Commitment Element AS 4696 –Section 7
 m
Contingencies to manage livestock during AS 4696 – 7.4, 7.5
emergencies, including euthanasia, delay in transport AS 4696 – 7.2
or slaughter, mechanical breakdown or for obtaining
AS 4696 – 7.2, 7.8, 7.9, 7.10,
and providing feed and water.
7.11
 m
Staff responsible
 Daily tasks for the appropriate care and management
of livestock
 Livestock handling practices and details of specific tasks
including washing, restraint, stunning, sticking and
euthanasia
These procedures are developed using the principles and
outcomes described in the ‘Industry Animal Welfare
Standards for Livestock Processing Establishments Preparing
Meat for Human Consumption’ 2nd edition 2009.
11.3 Facilities are designed and maintained to ensure minimal AS 4696 – 7.1, 19.4
stress to livestock: AS 4696 – 7.1
 m
Facilities are free from protrusions or other objects AS 4696 – 7.6, 7.7, 7.8
that could cause injury
AS 4696 – 7.11
 m
Flooring and ramps minimise slipping, falling and
injury AS 4696 – 7.4
 m
Facilities are available to separate and treat weak, ill AS 4696 7.1, 7.10
or injured livestock as required AS 4696 – 7.1, 7.10
Page 65 of 130
 m
Restraining equipment is designed and maintained to
restrain animals with minimal stress
 m
Facilities for water and feed (if feeding is required)
are available and operational
 m
Stunning equipment is appropriately stored,
maintained and is fully operational (equipment is used
and stored in accordance with manufacturer’s
instructions, checked prior to each shift for operation,
cleaned and maintained to ensure operation and
monitored during production) m
 Back-up stunning equipment is available and
operational for all species
11.4 Staff competencies are maintained and recorded. EC(MMP)O – Schedule 2, 2.1
Staff undergoing training or that are assisting and not yet AS 4696 – 7.10
assessed as competent in a particular task are supervised at AS 4696 – 7.10
all times.
Personnel involved in stunning are trained and competent in
recognising the effectiveness of the procedure.
A system is in place to assess:
 effectiveness of the stun
 maintenance of insensibility following sticking
11.5 Consignments of livestock are assessed upon arrival and any AS 4696 – 7.6
weak, ill or injured animals are identified AS 4696 7.8
 m
Livestock identified to be weak, ill or injured are
assessed by a competent person and appropriate
action is promptly taken
 m
For livestock identified to be humanely destroyed or
placed for emergency slaughter, the procedure is
carried out promptly and effectively
11.6 Daily management of livestock procedures are in place to AS 4696 – 7.4
ensure: AS 4696 – 7.3
 m
Livestock have easy access to water and feed (if AS 4696 – 7.2
feeding is required) in holding facilities and yards
 m
Livestock are penned according to class and species
and at densities that allow for free movement and
access to water
 Livestock are moved through the facility in a calm
manner that minimises stress
11.7 For restraint, stun and slaughter: AS 4696 – 7.11
 m
Livestock are restrained effectively with minimal AS 4696 – 7.1, 7.10
stress and for minimal duration AS 4696 – 7.10
 m
Livestock are stunned with appropriate and effective
AS 4696 – 7.10
equipment
 m
Stunning is effective in rendering the animal AS 4696 – 7.10
insensible AS 4696 –7
 m
Livestock are stuck (bled-out) effectively and as AS 4696 –7.1
quickly as possible after stunning
AS 4696 –7.10
Page 66 of 130
 m
If using a reversible stun, sticking is applied to ensure EC(MMP)O – Schedule 2, 2.1
that animals do not regain sensibility & 11.1 (a) (b)
m EC(MMP)O – Schedule 5, 2.1
Management systems are in place to ensure effective
stunning and slaughter that include:
 Training
 m
Equipment monitoring/maintenance
 m
Verification of effectiveness of the stunning and
sticking processes
11.8 For calf slaughter: ELMER – SCARM 79 – Model
Code of Practice for the
 m
Bobby calves must be subjected to a thoracic stick
Welfare of Animals: Livestock
immediately after the initial stick to prevent prolonged
at Slaughtering
bleeding time (maximum stun-stick interval is 20
Establishments item 2.6.2.4
seconds)
 m
Vealers and light vealers must be subjected to a
thoracic stick within a timeframe that ensures they
never regain consciousness or sensibility before dying.
 This requirement applies where reversible stunning is
used.
 This requirement is addressed through documented
procedures (i.e. relevant work instructions)
There is a system in place to monitor and assess effectiveness
of the procedure
11.9 For addressing animal welfare incidents arising during ELMER – SCARM 79
transit/transport to establishment: ELMER – SCARM 79
 m
Breaches of animal welfare during transit and/or Industry Animal Welfare
transport to the establishment are addressed through Standard 4, item 6
an incident reporting system.
 m
Animal welfare incidents are recorded against the
consignor, supplier or transporter and kept on file.
 m
Animal welfare incidents are reported to the on-plant
veterinarian and the relevant state authorities.
 m
Feedback is provided to the consignor and transport
operators with animal welfare training and/or
education provided when required
 m
The incident reporting system must include the
following:
 Place where animals have been inspected
 Officer/personnel reporting incident
 Details of the affected animal(s)
 Property of origin and owner details
 Details of transporter
Page 67 of 130
 Status of animals on arrival

 Actions taken to alleviate animal(s) pain and suffering
 Date of incident reporting to the relevant State
authorities together with contact information of
officers contacted
For addressing animal welfare incidents arising at the
establishment:
 m
Breaches of animal welfare arising at the
establishment are addressed through
corrective/preventive actions and are reported to the
on-plant veterinarian.
 m
Serious breaches are reported to relevant State
authorities.
m
11.10 Procedure includes corrective/preventive action for any non EC(MMP)O Schedule 2 - 4.1
-compliance
m
11.11 Records of the procedures, including monitoring and any EC(MMP)O Schedule 2 – 4.2,
corrective/preventative action are kept 7.1
Page 68 of 130
12. Slaughter (includes Dressing)
Outcome
Slaughter processes ensure the wholesomeness and integrity of meat and meat products
Reference
Meat Hygiene Assessment 2nd edition
a) All animals presented for slaughter undergo ante-mortem inspection.
b) All tasks involving the processing of animals and carcases are detailed in written instructional
material and personnel are competent in the application of these instructions
c) Dressing, other than procedures to prevent spillage from the oesophagus, does not take place
before completion of primary bleeding
d) All carcases and carcase parts declared fit for human consumption have undergone post-
mortem inspection
e) Contamination (direct) and cross contamination (indirect) is prevented or minimised where

prevention is not possible
f) Product and processes are assessed for compliance
12. Slaughter

12.1 The occupier has a documented procedure for slaughter?
12.2 Livestock, carcases and carcase parts are identified and traceable back to the last holding until
final post-mortem disposition is made?
12.3 Contamination and cross contamination is prevented?
12.6 The procedure addresses verification?
verification?
12.9 Records of these procedures and corrective/preventive action taken are maintained?
Page 69 of 130
Table 40: Target

m
12.1 Each task has a work instruction and the personnel are EC(MMP)O – Schedule 2, 2.1
competent in their application & 11.1(a) & (b)
EC(MMP)O Schedule 5 -
Division I and II
m
12.2 Correlation of carcases and carcase parts is maintained and AS 4696 - 6.2, 6.13, 10.2, 10.3,
traceable back to the last holding (parts not requiring 16.3;
individual inspection may be aggregated prior to disposition) EC(MMP)O Schedule 5 – 4.1
m
Animals must be identified so that they can be correlated AS 4696 – 10.2, 10.3, 10.9,
with their post-mortem disposition and processed accordingly. 10.10
Refer to ‘Sourcing of Livestock Procedure’
m
12.3 Where appropriate, control of discharge is achieved through: AS 4696 – 9.10
 use of ties and bags for the rectum AS 4696 – 4.4, 9.6, 9.8(b),
 ties, clips or plugs for the oesophagus, stomach or Schedule 1 – 7
intestine AS 4696 – 4.4, Schedule 1,
To prevent contamination and cross contamination, 4(a)
procedures include:
AS 4696 – 5.1 (d) and (e),
 Washing and sterilisation of all equipment between Schedule 1 – 7
carcases prior to post-mortem inspection (except pig
AS 4696 – 4.4(b), Schedule 1
de-hairing)
4(a)
 m
Hands washing between carcases prior to post-
mortem inspection (except pig de-hairing) AS 4696 - 5.1 (d) and (e),
 m
Sterilisation of equipment when it becomes Schedule 1 – 7
contaminated during dressing AS 4696 – 5.15, 9.1, 9.18
 m
Hand washing when they become contaminated
 m
Cleaning and sterilising equipment after processing
restricted slaughter animals
 m
trimming contamination caused by faeces, ingesta,
milk, urine and pus from carcases and meat
 removing other forms of contamination by trimming or
by methods approved in the arrangement
 washing off incidental contamination from parts that
are covered by an intact serous membrane if included in
the approved arrangement m e.g. tripe
Refer also to ‘Operational Sanitation’
12.4 For monitoring: EC(MMP)O – Schedule 2, 3.1
 m
Meat Hygiene Assessment is used for process MHA
(procedure compliance) and product assessment AS 4696 – 9.18
(wholesomeness)
 m
Carcases assessed prior to final wash
12.5 Meat Hygiene Assessment (MHA) outlines expectations for EC(MMP)O – Schedule 2, 4.1
corrective/preventive action & 4.2
m
12.6 NCMMP is included EC(MMP)O – Schedule 2, 8.1
ELMER
12.7 m
The procedure addresses the frequency of the tasks EC(MMP)O – Schedule 2, 3.1
m
Page 70 of 130
m
Note: Offals are carcase parts
Page 71 of 130
13. Inspection
Outcome
Only animals fit for slaughter are used in the production of meat and meat products and
unwholesome meat is excluded from the human food chain.
Reference
EC(MMP)O 70, AS 4696 8 & 10.
Policy on the appointment and use of non-departmental authorised officers to undertake prescribed
functions under the Export Control Act 1982 and its sub-orders (department website)
a) The system of official inspection is described. This may involve AAOs employed by the
establishment or by a department approved service provider, such as an independent AAO
employer or FSMAs.
b) All animals presented for slaughter undergo ante-mortem and post mortem inspection.
12. Inspection

13.1 The occupier has a documented procedure for inspection?
13.2 Carcases and carcase parts are identified and correlated until final post-mortem disposition is
made?
13.3 The procedure addresses preparation of material for inspection and disposition, inspection and
disposition and/or clearing retained carcases and carcase parts (where relevant)
Table 42: Target

13.1 The procedure describes the system of official inspection. This
may involve AAOs, third party AAOs or FSMAs. EC(MMP)O – Schedule 2, 2.1
& 11.1(b)
Where the establishment is operating with the presence of
AAOs, the quality policy must specify:
 the AAO is responsible to the department for the
ECA section 22.1
performance of official functions
Page 72 of 130
 establishment employees will support and not
interfere with the AAO in performance of their official
function
 the establishment shall not compromise or be
perceived to compromise the duties of the AAO while
performing official functions
 the occupier will not permit any employee to perform
prescribed official inspection duties unless they have
been appointed as an AAO and are wearing the
required uniform ECA Section 20
 any additional requirements prescribed in relevant EC(MMP)O 70
industry advice notices and policies specific to the
Policy on the appointment
employment of non-departmental authorised officers
and use of non-departmental
 the establishment’s work instructions relating to any
authorised officers to
supplementary work that may be performed by the
undertake prescribed
AAO.
functions under the Export
Authorisation under the ECA is sought and achieved for all Control Act 1982 and its sub-
persons: orders
 performing ante and/or post mortem inspection and
disposition
 responsible for clearing retained carcases and parts for
minor pathology
AAOs have access to department work instructions for AEMIS policy
inspection. A trainee AAO must be under the direct
supervision of an AAO or FSMA and not make dispositions on
carcases and carcase parts.
ECA Section 20
m
The procedure identifies those responsible for the tasks EC(MMP)O 70
 The establishment has identified in their approved

arrangement if they use AAOs to perform tasks. The use
of AAOs to perform certain tasks must meet importing
country requirements.
 The establishment has identified:
o if it has contracted an approved independent AAO
employer to provide AAOs to the establishment1
o procedures to address contingency plans where an
independent AAO employer may not be able to
supply AAOs to the establishment
1A current list of approved independent AAO employers, including

details of the scope of approval, is published on the department’s
website.
Page 73 of 130
13.2 Ante mortem inspection cards are transferred to the post AS 4696 - 6.2, 6.13, 10.2, 10.3,
mortem inspection point prior to each lot of animals being 16.3;
presented for inspection EC(MMP)O Schedule 5 – 4.1
m
Correlation of carcases and carcase parts is maintained to AS 4696 – 10.2, 10.3, 10.9,
the point of inspection (parts not requiring individual 10.10
inspection may be aggregated prior to disposition)
m
13.3 The system to retain carcases and carcase parts for further EC(MMP)O 69, 70
inspection prior to final disposition is clear. Only AAOs, FSMAs EC(MMP)O Schedule 5, 5.2
or OPVs can clear retained carcases and carcase parts
following inspection or apply agreed identification for further
treatment (e.g. C.ovis, Sarcocystis stamps may be applied for
supervised boning).
13.4 For monitoring: EC(MMP)O – Schedule 2, 3.1
 Meat Hygiene Assessment is used for process the MHA
monitoring AS 4696 – 9.18
 Post mortem inspection verification (PMV) will be
conducted by the department.
13.5 MHA outlines expectations for corrective/preventive action. EC(MMP)O – Schedule 2, 4.1
& 4.2
When AAO’s breach PMV performance standards corrective
action will follow department work instructions. This will
include consultation with management or third party service
providers as appropriate.
13.6 The establishment or third party provider maintains the EC(MMP)O Schedule 2 – 7.1
following records for each AAO:
- A copy of the department issued AAO Instrument of
appointment
- A copy of the AAO’s meat inspection qualifications
- Records of any corrective / preventive action taken when the
AAO has breached the PMV performance standards.
- copy of notification to department advising of any change in
employment circumstances, particularly when an employee is
no longer used as an AAO in their establishment. This will
include evidence of when instrument of appointment and ID
card was returned to the department.
Page 74 of 130
14. Boning
Outcome
Boning of raw meat does not jeopardise the wholesomeness and integrity of meat and meat products
a) All tasks involving the boning of meat are detailed in written work instructions and personnel
are competent in the application of these instructions
b) Contamination (direct) and cross contamination (indirect) is prevented
c) Product and processes should be assessed for compliance
14. Boning

14.1 The occupier has a documented procedure for boning?
verification?
14.7 Records of these procedures, including monitoring and verification, and corrective/preventive
action taken are maintained?
Table 44: Target

14.1 The documented procedures include: EC(MMP)O – Schedule 2, 2.1
& 11.1(b)
 m
A work instruction for each task and the personnel are AS 4696 –4, 5, 12.1 to 12.7.
competent in their application
EC(MMP)O Schedule 5 -
 Procedures are described for processing carcase(s) Division II
identified or segregated for market requirements, EC(MMP)O 3.1(a)
further examination or treatment (e.g. C.ovis carcase
meat only to be exported in boneless form). EC(MMP)O Schedule 5 –
5.2(b), AS 4696 – Schedule 3
 Specific tasks may include: :AS 4696 – 5.2
– pre-trim (see MHA)
– inspection (O.gibsoni, O, cervicales, C. ovis)
Page 75 of 130
– dropped meat (refer to operational sanitation

procedure)
m
14.2 Contamination and cross contamination is prevented m AS 4696 – 4, and 5
Refer also to operational sanitation
m
14.3 MHA is used for process (task compliance) and product EC(MMP)O – Schedule 2, 3.1
assessment (wholesomeness – pre-trim and carton meat MICoR
assessment)
14.4 MHA outlines expectations for corrective/preventive action EC(MMP)O – Schedule 2, 4.1
m
m
m
Page 76 of 130
15. Further Processing
Outcome
Further processing does not jeopardise the wholesomeness and integrity of meat and meat products
Legal Base (in addition to the ECA and AS 4696)
Food Standards Code
Standard 4.2.3 - Guidelines for the Management of Listeria
National Guideline Document developed by Meat Regulatory Agencies 2016
a) All tasks involving the processing of meat are detailed in written work instructions and
personnel are competent in the application of these instructions
b) Contamination (direct) and cross contamination (indirect) is prevented
c) Product and processes are assessed for compliance
15. Further Processing

15.1 The occupier has a documented procedure for the further processing of meat?
verification?
15.8 Records of these procedures, including monitoring and verification, and corrective action taken
are maintained?
Table 46: Target

15.1 The procedures ensure that: AS 4696 – 13;;
 Relevant Australian standards and Food Standards Code EC(MMP)O – Schedule 2,
requirements are met 11.1(a) (b)
Page 77 of 130
 Canning minimum F0 of 2.8 EC(MMP)O – Schedule 2, 12.1
12.2
Listeria guidelines
m
15.2 Contamination and cross contamination is prevented AS 4696 – 4, and 5
 Refer to ‘Operational Sanitation’
15.3 Monitoring ensures that: EC(MMP)O – Schedule 2, 3.1
 m
Temperature of cooked product is monitored at the AS 4696 – 13.5 to 13.6
slowest heating point in the cooking vessel in the AS 4696 – 13.7, 13.16 to 13.
slowest heating point of the goods 18
 m
Cooling of the product is measured at the slowest AS 4696 – 3.11(d), Guidelines
cooling point in the product. for the safe manufacture of
 m
Food safety parameters, particularly critical limits, and smallgoods (MLA)
other limits essential for wholesomeness are complied
AS 2730 – 2004
with as required
 MHA is used for process (task compliance)
 Hermetic seals are checked
 Food safety must be addressed through a HACCP plan
and this procedure therefore focuses on GHP
15.4 For corrective actions: MHA
 MHA outlines the appropriate expectations for EC(MMP)O – Schedule 2, 4.1
corrective actions to be developed.
EC(MMP)O Schedule 2 - 10.1
 m
Procedures for notifying the department in the event (a) and (b)
of a CCP breach are followed, including details of any
withdrawal or recall
m
15.5 The procedure addresses verification EC(MMP)O – Schedule 2, 3.1
Product meets the standards set out in the Food Standards
Code where required. EC(MMP)O 8, 32
m
15.7 m
The procedure identifies those responsible for the tasks EC(MMP)O – Schedule 2, 2.1
15.8 m
Records of monitoring, corrective/preventive action, EC(MMP)O Schedule 2 – 7.1
Page 78 of 130
16. Temperature Control
Outcome
Chilling and freezing practices maintain and do not jeopardise the wholesomeness of meat and meat
products.
a) Meat is chilled or frozen in a manner that achieves the Refrigeration Index (RI) criteria
b) Storage and transport temperatures nominated ensure the product remains wholesome
c) Monitoring procedures based on a significant number of samples or a ‘worst case scenario’ is

developed for temperature controls
16. Temperature Control

16.1 The occupier has a documented procedure for temperature control?
16.2 Meat produced is chilled or frozen in a manner that achieves the Refrigeration Index Criteria?
16.3 Chilled and frozen meat is stored and transported at temperatures that will not jeopardise its
wholesomeness?
verification?
Table 48: Target

16.1 m
Documented procedures for temperature control include the EC(MMP)O – Schedule 2,
following: 11.1(a) (b)
AS 4696 –Part 4
 m
For product and processing rooms and transport
(where required)
Page 79 of 130
 m
For active refrigeration, adequate refrigeration is
applied to all goods in the chamber to ensure they all
meet the relevant requirements
 m
Refrigeration process of raw meat and raw meat
products are assessed using the refrigeration index
 m
Processed meat must meet the temperature controls
specified in the AS
 m
Standard refrigeration cycles, set points, defrosts and
alarm settings
m
16.2 The RI is used to confirm the temperature controls for all EC(MMP)O Schedule 5 -
refrigerated raw meat product Division III
The RI is confirmed annually or when the process changes
m
Measurements are taken from the slowest cooling point or a
significant number of samples are taken to take into account
for potential variability
m
16.3 The storage and transport temperatures ensure that the EC(MMP)O - 3.1(a), Schedule
product is wholesome during all stages of storage and 5 – 17.2
transport including at the point of export
 m
Chilled meat to be frozen must be wholesome
 m
trade description will need to be changed
m
16.4 For monitoring of product under active cooling to a EC(MMP)O – Schedule 2, 3.1
temperature of 7oC or below
 m
Measurements are taken from the slowest cooling
point of microbiological concern or a significant number
of samples e.g. surface of carcases, thermal centre in
cartons
 m
Measurements are taken of product and/or air
whichever is appropriate
 m
Measurement represents the lot - all product
represented by the monitoring
 m
There is an effective system which demonstrates
refrigerated rooms (and/or transport chambers)
continuously meet temperatures in the approved
arrangement
16.5 For corrective actions: EC(MMP)O – Schedule 2, 4.1
m
All product represented by the monitoring is included. m AS4696 -12.4
 Where boning room above 10°C may run room at 12°C
for no more than 2 hours if room has a good history of
temperature control
 Where product is kept at or below 7 °C the room
doesn’t need to be refrigerated
 Products not meeting specification may be assessed for
wholesomeness
m
16.6 The procedure addresses verification EC(MMP)O – Schedule 2, 3.1
16.7 m
The procedure addresses the frequency of the tasks EC(MMP)O – Schedule 2, 3.1
Page 80 of 130
m
m
Page 81 of 130
17. Calibration
Outcome
Measuring equipment is maintained, calibrated and accurate
a) Measuring equipment is identified and manufacturer specifications listed
b) Measuring equipment is calibrated in accordance with manufacturer specifications
c) Records of calibration status and personnel responsible for testing calibration are maintained
d) Where equipment is outside appropriate calibration status, risk assessments are conducted on
the product and the appropriate actions taken and recorded
17. Calibration

17.1 The occupier has a documented procedure for calibrating measuring equipment?
17.3 The procedure addresses the frequency of the tasks?
verification?
Table 50: Target

m
17.1 The procedure for calibrating monitoring equipment ensures EC(MMP)O Schedule 3 – 2.1,
that: 11.1
 Measuring equipment is identified AS 4696 – 4.5, 19.10
 The manufacturer’s specification for the equipment is National Measurements Act

available 1960
 Equipment is calibrated in accordance with

manufacturer’s directions to verify its accuracy
 Equipment is calibrated against instrument standards
 Where necessary correction factors are used or
equipment is corrected
Page 82 of 130
m
17.2 Equipment is re-calibrated as required by the manufacturer’s EC(MMP)O – Schedule 3, 2.1
directions. EC(MMP)O – Schedule 2, 4.1
m
Determination is made as to whether out of specification
measuring equipment resulted in incorrect product
assessment for food safety, wholesomeness, load-out or
transport
m
See manufacturers specifications or sooner if damaged AS 4696 –19.10
m
m
17.5 Records are kept EC(MMP)O Schedule 2 – 7.1
 A register of measuring and test equipment is kept
Note: This relates only to those pieces of equipment that measure compliance with a particular
requirement of the Export Control Act, its Orders or relevant standard.
Page 83 of 130
18. Sampling Programs
Outcome
Results from sampling programs are valid
Legal Base (in addition to the ECA and AS 4696)
Maximum residue levels
References
The department’s Microbiological Manual for Sampling and Testing of Export Meat and Meat
Products
National Residue Survey – Sample Collection and Dispatch Manual
National Organochlorine Management Program – Operational Manual
a) Surveillance, sampling, monitoring and testing programs are developed and complied with for
microbiological status of meat and residue status of incoming livestock
b) Department approved laboratories are used where testing is required for certification
purposes
c) Testing results are analysed and responded to when required
18. Sampling Programs

18.1 Surveillance, sampling, monitoring and testing programs are developed and complied with for
microbiological status of meat and residue status of incoming livestock?
18.2 Staff are adequately trained to undertake tasks for sample collection and submission?
assessing test results?
18.4 The procedure addresses corrective/preventive action in event of unacceptable results or
adverse trends?
18.5 Records of these procedures, monitoring, assessment, verification, and corrective/preventive
Page 84 of 130
Table 52: Target

m
18.1 Laboratories used for testing program required for EC(MMP)O Schedule 2 - 8.1
certification are approved by the department and use testing AS 4696 – 3.12, 3.13, Meat
methodology approved by the department Notices
m
NCMMP has been implemented MICoR
m
NORM, NARM, TART, START, PART, GART, HART is Microbiological Manual
conducted (verification for residue compliant meat) version 1.03
Where ‘test and hold’ specification is required all product in
the affected lot is appropriately identified and retained
18.2 Staff collecting and submitting samples for testing are suitably EC(MMP)O – Schedule 2, 2.1
trained.
18.3 Test results are monitored and assessed (e.g. moving EC(MMP)O – Schedule 2, 3.1
windows)
18.4 Corrective/preventive action is taken for unacceptable results EC(MMP)O – Schedule 2, 4.1
or adverse trends.
18.5 Records are maintained. EC(MMP)O – Schedule 2, 7.1
Page 85 of 130
Part B – Hazard Analysis and Critical Control Points
Outcome
The production of meat and meat products that is safe.
Legal Base
EC(MMP)O – Schedule 2, Clause 12.1 and 12.2
Standing Committee on Agriculture and Resource Management (SCARM) report number 60.
References
See Appendix 3 – The HACCP System
a) HACCP is addressed in detail in Appendix 3
1. HACCP

1.1 A HACCP team was assembled and described the product and its distribution? (preliminary step
1, 2)
1.2 The analysis includes the intended use of or the consumers of the finished product(s)?
(preliminary step 3)
1.3 The establishment has a flow chart that describes the process steps and product flow and has
been verified? (preliminary step 4, 5)
1.4 The establishment has conducted a hazard analysis that includes food safety hazards likely to
occur? (principle 1)
1.5 There is a written HACCP plan for each product where the hazard analysis revealed one or more
food safety hazard(s) are reasonably likely to occur? (principle 2)
1.6 All hazards identified in the analysis are included in the HACCP plan; the plan lists a Critical
Control Point (CCP) for each food safety hazard identified? (principle 2)
1.7 The HACCP plan specifies critical limits, monitoring procedures, and the monitoring frequency
performed for each CCP? (principles 3, & 4)
1.8 The plan describes corrective actions taken when a critical limit is exceeded? (principle 5)
1.9 The HACCP plan was validated using multiple data inputs and outputs including monitoring
and/or verification results? (principle 6)
1.10 The HACCP plan lists the establishment’s procedures to verify that the plan is being effectively
implemented and functioning and the frequency for these procedures? (principle 6)
Page 86 of 130
1.11 The establishment is performing daily record review? (principle 6)
1.12 The HACCP plan has been reassessed at least annually? (principle 6)
1.13 The HACCP plan’s record-keeping system documents the monitoring of CCPs and/or includes
records with actual values and observations? (principle 7)
1.14 The HACCP plan is dated and signed by a responsible establishment official? (This can be a
specific commitment in the occupier’s policy statement)
1.15 The HACCP plan is being complied with?
1.16 Procedures are in place to manage any non-compliance?
Table 54: Target

m m
1.1 HACCP Team EC(MMP)O – Schedule 2, 2.1
 Co-ordinator should be competent, others should AS 4696 - 3.11(a)
understand process AS 4696 – 3.11(a)
 Describe product
m
Distribution
 m
Transport and storage conditions
 m
Intended consumers
 m
Average person, immuno-compromised m
m
1.2 Intended use AS 4696 - 3.11(a)
 m
Raw (to be cooked), cooked, RTE product
m
1.3 Product flow that has been verified AS 4696 – 3.11(a)
 m
Each step for each product type, side chains
m
1.4 Hazard Analysis AS 4696 – 3.11(a) and (b)
m
Hazard identification AS 4696 – 3.11(h)
 At each process step
 Must consider chemical, physical and biological hazards
m
Hazard evaluation
m
Identify significant hazards
m
Records of the analysis are kept
m
1.5 HACCP plan is documented for each product where the AS 4696 – 3.11(a)
hazard analysis revealed one or more food safety hazards are
likely to occur
m
1.6 Identify Critical Control Points AS 4696 – 3.11(b) and (c)
 m
Use Critical Control Point decision tree
m
1.7 List Critical Limits AS 4696 – 3.11(d)
m
Must be measurable
m
Monitoring AS 4696 – 3.11(e)
 m
Must describe – what, how, where, when, who AS 4696 – 3.11(h)
Page 87 of 130
 m
Records are kept for each critical limit monitored
(dashes or gaps are not acceptable)
m
1.8 Corrective action AS 4696 –3.11(f)
 Control affected product (lot) – identified, segregated, EC(MMP)O Schedule 2 - 4.1 &
retained until corrected or condemned 4.2
 m
Apply corrective action to lot represented by the EC(MMP)O Schedule 2 - 10.1
monitoring
 m
Apply corrective and preventive action to process to
eliminate or reduce chance of reoccurrence
 Effectiveness of the corrective action is verified
m
The department is notified in accordance with the approved
HACCP plan
m
1.9 The plan has been validated AS 4696 – 3.11(g) (i)
MICoR
m
1.10 Verification of monitoring of critical limits to ensure AS 4696 – 3.11(g)(ii)
compliance with HACCP plan
 what, how, where, when, and who is described
 Part of the verification includes a direct check of the
CCP monitoring procedure including verifying accuracy
of records made and any necessary corrective action
(check the checker, etc.)
m
1.11 Verification m AS 4696 – 3.11(g)(ii)
 what, how, where, when, who and is described MICoR
 Calibration of measuring equipment is included

Prior to the batch leaving control of the occupier EC(MMP)O – Schedule 2, 3.1
 records of CCP monitoring are verified
 records of necessary corrective action applied are
verified
Records are reviewed regularly to identify trends
m
1.12 Annually reassessed AS 4696 – 3.11(g)(ii)
m
Reassessed if changes
& 12.2
Food Standards Code
m
1.13 Records AS 4696 – 3.11(h)
 m
Hazard analysis, current plan, superseded plans, EC(MMP)O Schedule 2 – 7.1
monitoring, verification, corrective/preventive action
 Records of CCP monitoring verifications are dated –
timed in the case of direct observations of CCP
monitoring – and initialled or signed
Page 88 of 130
 Records of verification of CCP and

corrective/preventive action records conducted prior
to the batch leaving the control of the establishment
are dated, timed and signed
1.14 m
HACCP plan signed and dated by responsible establishment
official
m
1.15 HACCP plan is implemented as approved AS 4696 3.1(e)
1.16 m
procedures are in place to manage any non-compliance EC(MMP)O – Schedule 2, 2.1
Page 89 of 130
PART 3
Product Integrity
and
Certification Requirements
Page 90 of 130
Introduction
To meet legislative requirements for export certification, a system which maintains product integrity
must be developed. The system must include:
 product identification
 security
 traceability and recall procedures
 procedures to manage product Biosecurity and integrity during exceptional circumstances
Outcome
Product integrity is ensured and certification is accurate and complete
a) The occupier:
– Has a system in place for inventory controls, product security, trade description and to
ensure market requirements are met and maintained
– Ensures that the system supports accurate certification
– Maintains a product withdrawal and recall procedure to ensure that any product can be
readily traced and recalled if required
b) Procedures addressing product integrity include:
iii) Product traceability and recall
iv) Trade description
v) Halal
vi) Export security/integrity
vii) Control of official marks
viii) Importing country requirements
ix) Export Documentation (EXDOC)
 Within an occupier’s approved arrangement a number, or all, of these procedures may be

related and could be addressed with a single procedure. This could for example be based
around product identification and inventory controls.
Page 91 of 130
1. Product Traceability, Withdrawal and Recall
Outcome
All incoming products are traceable back to the supplier and meat and meat products can be traced
forward to facilitate recall if necessary
Legal Base (in addition to the ECA and AS)
Food Standards Code
a) Product is identifiable at each stage of production
b) Product and ingredients are traceable
c) Product can be withdrawn and/or recalled if necessary
1. Product Traceability and Recall

1.1 The occupier has a documented procedure for trace back of incoming product?
1.2 The establishment has a documented procedure for tracing product forward for withdrawal or
recall?
1.3 Carcases, meat and meat products are identified at each stage of production?
1.5 The procedure addresses the frequency of the tasks including verification?
1.6 The procedure identifies the individuals responsible for the tasks including verification?
Page 92 of 130
Table 56: Target

m
1.1 Products are traceable – one step forward one step AS 4696 – 16.8, 17.12
backward i.e. to the immediate customer and from the AS 4696 – 16.1
immediate supplier m
AS 4696 – 16.4, 16.6, 16.8
In general:
EC(MMP)O Schedule 7 – 6.1,
 m
Product is to be withdrawn or recalled if un- 6.2
wholesome m
 Tracing to consider batching systems and batch
identification (production runs)
 For product integrity market requirements – i.e.
labelling / may be diverted to another market if those
requirements have been met
m
1.2 Recall procedures are developed m AS 4696 – 16.1
 tested annually Food Standards Code
m
The department must be immediately notified in the event EC(MMP)O Schedule 2 - 10.1
of a recall m EC(MMP)O Part 5 – 51
m
1.3 Product is identified to the extent necessary at each stage of EC(MMP)O Schedule 7 – 1.1
production m to enable a particular description to be applied AS 4696 - 16.2, 16.4, 16.6,
m
The auditable inventory system provides (may correspond 16.7
with system in export security and integrity sections): EC(MMP)O Schedule 7 –
 m
Description of the inventory system, identification of 1.1(b), 2.1, 2.2, 2.3, 2.4.
the batch, include definition of batch - the definition
may differ in accordance with time and temperature
etc.
 m
Identification of products including description,
quantities, origin and location
m
1.4 Corrective/preventive actions: product loses market EC(MMP)O – Schedule 2, 4.1
eligibility where market requirements can’t be verified
m
1.5 The procedure addresses: EC(MMP)O – Schedule 2, 3.1
 verification of the tasks
 the frequency of the tasks
m
m
1.7 Records of inventory including product movements in and EC(MMP)O Schedule 2 – 7.1
out of the establishments, corrective action and verifications
are kept
Page 93 of 130
2. Trade Description
Outcome
Product is accurately and permanently identified
Legal Base
ECA and AS4696
Reference
Australian Meat Industry Classification System - Manual 1 (2018 Edition)
Certification Evaluation Services (located on AUS-MEAT website)
Guideline: Trade description (located on ELMER3)
a) Product is accurately described at each stage of production
b) Product is identified at each stage of production
c) Trade Descriptions of product complies with legislative requirements
d) A ‘quality system’ that complies with the criteria established by the Australian Meat Industry
Language and Standards Committee for the application of a trade description to relevant
species.
2. Trade description

2.1 The occupier has a documented procedure for applying trade description?
2.2 Product is identified at each stage of production?
2.3 Final trade description is accurate and complete?
2.4 The procedure addresses monitoring and verification?
verification?
Page 94 of 130
Note: The department accepts presentation of this procedure with an AUSMEAT approved quality
system as meeting these requirements
Table 58: Target

m
2.1 There is a section of the arrangement that covers trade EC(MMP)O Schedule 6 – 4.1
description AS 4696 -16, 17
m
2.2 There must be enough information available to be able to EC(MMP)O Schedule 7 –
apply the final trade description including any optional 1.1(a)
information (e.g. grain fed, age, etc.) AS 4696 –16.2, 16.4, and 16.6,
17.14
m
2.3 As a minimum edible product is identified by: EC(MMP)O Schedule 6 –
 m
Date of packaging EC(MMP)O Order 8.1
 m
Species (can be in ingredients list in meat products) EC(MMP)O Schedule 7 -5.1
MICOR
 m
Basic categories
 m
Net weight
 m
Country of origin
 m
Registration number of establishment where product
last packed
 m
Identity of meat business where they are packed or
exporter or consignee
 m
Refrigeration requirements
 m
Name of product (in the case of meat products)
 m
List of ingredients (in the case of meat products)
 m
Identity of the batch
m
In addition identification requirements may be specified by
AUS-MEAT, Food Standards Code and Importing Country
Requirements
 A trade description that complies with Order 8.1 and
conforms to the Australian Meat Industry Classification
System will be considered accurate i.e. based on the
definition of the descriptors and using the Australian
Meat Industry Classification System Manual 1 for
guidance. Any information or pictorial representation
must also be consistent with the language described in
Manual 1
 Beef described as being grain fed must be derived from
animals that have completed a feeding regime that
accords with the minimum standards for grain fed beef
as described in the Australian Meat Industry
Classification System. Any declaration made in relation
Page 95 of 130
to the feeding of an animal from which meat and meat
products are alleged to be grain fed must be accurate
 EU listed establishments include procedures for HQB
related trade descriptions in the traceability elements
of their AAs (i.e. GF-HQB and Hilton Beef
requirements).
m
2.4 Monitoring of assessment and application of trade EC(MMP)O Schedule 2 – 3.1
descriptions
m
2.5 Corrective/preventive actions are applied for non- EC(MMP)O Schedule 2 – 4.1
compliance with a trade description
m
2.6 The procedure addresses the frequency of the tasks EC(MMP)O Schedule 2 – 3.1
m
2.7 The procedure identifies those responsible for the tasks EC(MMP)O Schedule 2 – 2.1
m
2.8 Records of trade description monitoring, EC(MMP)O Schedule 2 – 7.1
corrective/preventive action and verification are kept
Notes:
 For red meat and pork establishments AUS-MEAT Limited verify this part of the approved
arrangement under an MOU with the department that includes the department’s verification
of this function.
 The department will continue to verify trade description at meat product establishments.
 Australian Meat Industry Language and Standards Committee (AMILSC) means the body which
recommends standards to the Red Meat Advisory Council (RMAC) for the development,
approval and maintenance of the Australian Meat Industry Classification System
 AUS-MEAT limited is the authority for the uniform specification of meat (AUS-MEAT)
 Raising claims need to be approved and verified to the department’s and AUS-MEAT (for
appropriate species) satisfaction
 Occupier’s may need to obtain AUS-MEAT trade description label approval or any importing
country label approval (e.g. US FSIS) prior to its inclusion in their arrangement and ATM
approval of changes to the arrangement
Page 96 of 130
3. Halal
Outcome
Where Halal meat and meat products are produced, identification and segregation systems ensure
product integrity is maintained.
Reference
EC(MMP)O Schedule 5 – 1.1-1.3; Schedule 6 – 13.1-13.4; Schedule 7 – 4.1 & 4.2.
a) Halal meat production is clearly described including identification, segregation and certification
systems.
b) An Approved Islamic Organisation (AIO) is responsible for religious supervision of Halal meat
production for export and provides regular audit reports.
3. Halal

3.1 Where Halal meat and meat products are produced, the occupier has a documented procedure
for Halal meat production?
3.2 The procedure describes identification, segregation and certification systems?
3.3 The supervising AIO have agreed the procedures is clear and workable?
Table 60: Target

3.1 EC(MMP)O – Schedule 2, 2.1
The establishment Halal procedures have been documented in
& 11.1(b); Schedule 5, 1.2
a SOP and the supervising AIO is listed.
3.2 The authorised Muslim slaughtermen are trained and have EC(MMP)O – Schedule 2, 2.1
current AIO identification cards. EC(MMP)O –Schedule 5, 1.2
At slaughtering establishments the reversible stunning
procedure, and stun-stick interval used for Halal slaughter EC(MMP)O – Schedule 5, 2.1
comply with the Industry Animal Welfare Standards.
Page 97 of 130
m
The procedure for identification and segregation of non- EC(MMP)O – Schedule 7, 4.1
Halal carcases and carcase parts during the slaughter process & 4.2
is clearly described.
m
There is a comprehensive identification system that clearly EC(MMP)O – Schedule 7, 4.1
demonstrates effective separation Halal & non-Halal product & 4.2
during all stages of production, storage and load out at the
establishment.
m
There are procedures in place to ensure that Halal stamps EC(MMP)O – Schedule 6, 13
are applied to Halal meat, carcase tags &/or carton labels
before product is removed from the establishment.
MTCs for Halal meat endorsed “HALAL MEAT”. RFPs for Halal
product endorsed “Complies with Australian Government
Supervised Halal Program”.
Where required additional endorsements are added to MTC’s

and RFPs for product destined to certain Halal markets.
3.3 Approved Islamic Organisation (AIO) has signed off on the SOP EC(MMP)O Schedule 7, 16.1
as being clear and workable; and is responsible for religious
training and oversight of Muslim slaughtermen and
verification of the Halal activities at the establishment.
3.4 For monitoring:
 Meat Hygiene Assessment is used for process the MHA
monitoring
 There are records of regular AIO audits of the
establishment’s conformance with Halal requirements EC(MMP)O Schedule 2, 7.1
(recommended quarterly at slaughter and six monthly
at non-slaughter establishments).
3.5 MHA outlines expectations for corrective/preventive action. MHA
m
Procedures are in place to deface Halal marks where the EC(MMP)O Schedule 6, 17.3
Halal integrity of product is lost.
3.6 The establishment conducts internal audits of the Halal SOP. EC(MMP)O – Schedule 2, 3.1
Certain Halal markets may require the use of a specific
checklist and audit frequency; and that the outcome of these MICoR
audits be discussed by an onsite Halal committee involving
management and AIO representatives.
Page 98 of 130
4. Export Security and Integrity
Outcome
Edible meat and meat products maintain their integrity and are kept separate from inedible and
condemned meat products and by products
References
Approved Arrangement Guideline Appendix 2 – Product Integrity and Certification Procedures
a) The market eligibility of carcases, meat and meat products can be readily ascertained at all
times during processing and storage
b) There is sufficient identification and segregation during processing and storage to preclude
mixing of product with different eligibility and inedible and condemned product
c) Inventory systems enable the eligibility of product to be verified
d) Access to inedible and condemned material is controlled
e) Transfer certificates are used for product (edible or inedible) transfers between export
registered establishments
4. Export Security and Integrity

4.1 The occupier has a documented procedure for export security and product integrity, including
product traceability and market access eligibility, and meets legislative requirements?
4.2 There is an auditable inventory system?
4.3 Edible product is segregated from inedible and condemned product
4.4 Meat Transfer Certificates and Inedible Meat Transfer Certificates are used and reconciled?
4.8 The procedure identifies the individuals responsible for the tasks including monitoring,
verification and MTC completion?
Page 99 of 130
Table 62: Target

m
4.1 There is a documented procedure EC(MMP)O, Schedule 7 - Parts
1 and 2

& 11.1(b)
m
4.2 The auditable inventory system; see 1 (traceability and EC(MMP)O Schedule 7 – 1.1,
recall) allows for reconciliation in accordance with: Part 2
 m
post-mortem disposition
 m
trade description
 m
market eligibility
 m
receiving, current storage/holding areas, and dispatch
of animals and/or product
m
4.3 Edible product is segregated from inedible product EC(MMP)O Schedule 7 –Part 1
m
Edible meat of differing market access eligibilities may EC(MMP)O Schedule 7 – 6.2
require segregation EC(MMP)O Schedule 5 –
m
Any retained meat (meat pending disposition) can be 5.2(iv)
physically secured when required by the occupier or the EC(MMP)O Schedule 7 – 1.1
department
m
AS 4696 - 17
Must be a visual system to identify inedible and condemned
goods until packaged and labelled m
 see appendix 2
 Product is segregated from edible product by space and
signage
Condemned meat should be physically secured until
denatured
m
4.4 See appendix 2 (completion of MTC) EC(MMP)O Schedule 7 - Part 2
 m
Completed correctly and information verified as true
and correct
 m
Signed by eligible people identified in occupier’s
approved arrangement
 m
Returned within 21 days
 m
Reconciled
m
Inedible Meat Transfer certificates are used between
registered establishments, or to State Government approved
heat processors for animal food. m Non-prescribed goods
should use approved transfer certificates e.g. blood serum
transfer certificate.
Page 100 of 130

http://www.agriculture.gov.au/export/controlled-goods/non-
prescribed-goods/export-listed-establishments/transfer-
certificates
Unsatisfactory reports used when product has been received
that is either non-compliant or the certificate is non-
compliant
m
4.5 Monitoring m EC(MMP)O Schedule 2 – 3.1
 of segregation and identification
m
4.6 Corrective action EC(MMP)O Schedule 2 – 4.1
m
In the event product integrity is compromised the EC(MMP)O Schedule 2 - 10.1
department must be contacted. EC(MMP)O Schedule 7 – 7.1
m
Should product integrity be compromised, the occupier
must take action to secure the product and preserve
evidence until advice is obtained from the department
m
4.7 The procedure addresses the frequency of the tasks, EC(MMP)O Schedule 2 – 3.1
including monitoring and verification
m
 m
Persons who sign MTCs and IMTCs need to be EC(MMP)O Schedule 7 – 10.1
identified in the approved arrangement EC(MMP)O Schedule 8 - 5
 MTC signatories must be listed on the establishment EC(PGO)O Section 4.05
registration as authorised signatories.
m
4.9 Records of monitoring, corrective action and product EC(MMP)O Schedule 2 – 7.1
transfers
Page 101 of 130

5. Control of Official Marks
Outcome
Official marks are only applied to eligible product and official marks and seals are only used in
accordance with the Orders
References
Appendix 2 – Product Integrity and Certification Procedures
a) Official marks are only applied to product that has been passed as fit for human consumption
b) Access to and application of official marks and forms is controlled
c) Application of official marks, marking devices and official (accountable) forms are accounted
for and only applied by nominated personnel
5. Control of Official Marks

5.1 The occupier has a documented procedure for the use and control of official marks and other
accountable forms?
5.2 There is an ordering system for accountable items?
5.3 There is a daily use and reconciliation process?
5.4 Official marks are applied correctly?
5.5 Official marks are defaced where appropriate?
verification?
5.9 Records of these procedures/processes, monitoring, verification and corrective/preventive
Page 102 of 130

Table 64: Target

m
5.1 There is a documented procedure for the use and control of EC(MMP)O - Part 7, Schedule
official marks including inventory and return/disposal of 6 - Part 2
accountable items when establishments cease operations EC(MMP)O – 64
m
Where there is no defined procedure the department shall EC(MMP)O – 64.1, 64.2, 68
control the official marks
EC(MMP)O – 64, 68
 m
Computerised labelling systems must operate in EC(MMP)O – 64, 68
accordance with a departmental approved code of
practice. EC(MMP)O - 66
 m
The occupier may control this equipment if the specific
‘Code of Practice for the Computer Generated Mark’
allows it and the approved arrangement covers this
operation (application of the mark is linked to an
auditable inventory system)
 m
For onsite pre-printed carcase bags or tags, an
inventory system enables reconciliation of the numbers
of pre-printed tags with the numbers of carcases or
quarters bagged
 m
For pre-printed serially numbered official marks, a
reconciliation system accounts for their daily use and
relates to the inventory control system.
 m
Resemblances if used are covered
m
5.2 The department’s approval is required for the ordering and EC(MMP)O – 64
supply of all official mark. EC(MMP)O - 64
m
The department’s approval is obtained prior to installation of
computer generated marking devices (including software)
m
5.3 See Appendix 2 for daily control and reconciliation. EC(MMP)O – 64, 68
Container bolt seals and official carton seals must be
reconciled daily to show use and remaining seals on hand.
m
See Appendix 2 for replacement label procedures
m
Where official marks have been incorrectly applied to
product, they must be removed as soon as is practical and a
record kept
m
5.4 For edible or eligible products official marks are only applied EC(MMP)O Schedule 6 Part 2
to eligible product. Division I
m
Marks must be applied correctly (clearly, legibly, to eligible EC(MMP)O 64, 65 and
product) Schedule 6 – Part 2
m
5.5 Defacement - See Appendix 2 for directions EC(MMP)O – 65, 68.2
EC(MMP)O Schedule 6 - 17
m
5.6 Monitoring of control in processing areas, defacement and EC(MMP)O Schedule 2 – 3.1
replacement
Page 103 of 130

m
5.7 Corrective/preventive action EC(MMP)O Schedule 2 – 4.1
 m
In the event product integrity, including market EC(MMP)O Schedule 2 - 10.1
eligibility is compromised the department must be EC(MMP)O Schedule 7 – 7.1
contacted
 m
Should product integrity be compromised, the
occupier must take action to secure the product and
preserve evidence until advice is obtained from the
department
5.8 Only fit and proper persons may order official marks and EC(MMP)O – 64.3; 68.1
forms Schedule 6 - 15.1
 m
Official mark order forms must be countersigned by a
departmental officer
 m
People responsible for daily use of official marks,
marking devices and forms must be nominated in the
approved arrangement
 m
The nominated person is responsible for official marks
when not secured
 m
An identified establishment person secures all marks
and marking devices when not in use m
 A fit and proper person should be responsible for the
reconciliation of use of the official marks and forms
m
5.9 Records of use and reconciliations of official marks are EC(MMP)O Schedule 2 – 7.1
maintained
m
Records of monitoring, verification and EC(MMP)O Schedule 2 – 7.1
corrective/preventive action taken are maintained
Page 104 of 130

6. Importing Country Requirements
Establishments may choose to address importing country requirements under section 3 of this part.
Outcome
Product intended for a particular market complies with all the requirements for that market
Legal Base
Manual for Importing Country Requirements
EC(MMP)O Schedule 7 Part 3 (Halal) and Part 4 (EU)
a) Importing country requirements are met before certification can be requested
b) Procedures under the approved arrangement reflect the market listing held by the plant

6.1 The occupier has documented procedures to identify the necessary importing country
requirements, and updates in response to Meat Notices or Market Access Advices?
6.2 They comply with importing country requirements listed in MICoR prior to production and
export to a specific market. Some importing countries required listing to be added to
registration (refer MICoR)?
6.3 Procedures are in place to maintain product eligibility and integrity?
6.4 The procedure addresses monitoring and verification?
verification?
are maintained?
Page 105 of 130

Table 66: Target

6.1 Approved arrangement reflects current market requirements EC(MMP)O – Order 34,
to ensure processes are operationally compliant. Schedule 2 Clause 11.1,
When received, changes to importing country requirements Schedule 7, Clauses 4, 6, 7,
through Meat Notices, Market Access Advices or MICoR 8.1, Part 3, and Part 4.
updates are assessed and suitable amendments made to the MICoR
approved arrangement.
6.2 Establishments must comply with importing country EC(MMP)O – Order 34,
requirements listed in MICoR prior to production and export EC(MMP)O Schedule 7 - 6.1
to a specific market. Some importing countries require listing and 6.2
to be added to registration (refer MICoR).
Some importing countries may require application for listing

and a foreign official visit. Verification of applications should
use the internal audit procedure prior to submission to the
department.
6.3 In some instances all of the requirements for one importing EC(MMP)O Schedule 7 - 6.1
country may be best addressed by a specific SOP. However it and 6.2
is recommended where possible to incorporate specific
importing market requirement into the relevant parts of the
approved arrangement. Some examples are listed below:
 Operational hygiene - Boning room employee
equipment cleaning
 Process control - Retained water prevention, carton
handling, bag sealing, refrigeration monitoring
 Sourcing of livestock - HGP free, Cadmium risk
management
 Trade description - Label approvals, raising claims,
bilingual labelling & translations
 Sampling - Product micro testing
 Product integrity - Identification and segregation.
m
6.4 Monitoring m of identification and segregation systems EC(MMP)O Schedule 2 – 3.1
m
 m
Should the product integrity procedure be EC(MMP)O Schedule 2 - 10.1
compromised, the occupier must take action to secure EC(MMP)O Schedule 7 – 7.1
the product and preserve evidence until advice is
obtained from the department
 m
When product becomes ineligible for a market, all
marks indicating eligibility are removed and inventory
is amended to reflect the loss of eligibility
m
m
m
6.8 Records of monitoring and verification and inventory are EC(MMP)O Schedule 2 – 7.1
kept
Page 106 of 130

7. Export Documentation
Outcome
Meat and meat products are exported from Australia when certification requirements are accurately
met
References
http://www.agriculture.gov.au/export/certification/exdoc
a) Request for Permits (RFPs) sent to the department must be accurate and complete
b) Validation procedures for requesting Permits must be independent to procedures that

generated the original information
c) All meat exported has a valid export permit prior to departure from Australia
d) Importing country requirements are met before certification can be validated for that market
7. Export documentation

7.1 The occupier has documented procedures for generating and validating export documentation?
7.2 RFP validation is an independent process to that which generated the RFP?
7.4 The procedure addresses the frequency of the tasks, including monitoring and verification?
7.5 The procedure identifies the individuals responsible for the tasks, and their accessibility to
EXDOC?
7.6 The records of these procedures and corrective/preventive action taken are being maintained?
Page 107 of 130

Table 68: Target

m
7.1 Exporter must apply for an export permit (Request For EC(MMP)O Schedule 8 – 1.1,
Permit – RFP) 1.2 and 2.1
 m
Occupier at last establishment that inspects the goods EC(MMP)O Schedule 8 - 5
may validate Export Permits
m
The occupier’s approved arrangement must describe:
 the system by which RFP fields are completed including
where the information in each field is derived from
 the process for appointing and training Authorised
signatories and RFP Validators
 procedures for Authorised signatories to complete RFP
and submit to the department declaring the information
is true, correct and meets export legislation and
 the procedures used to validate export permits,
including load out inspection
m
7.2 RFP validation process verifies the information in the RFP EC(MMP)O Schedule 8 – 5.1,
(different process to application) 5.4
m
There is an auditable and documented trail of information to EC(MMP)O Schedule 8 – 5.1
lead to RFP validation.
m
Meat destined for European Union markets, the RFP must be
validated by department employed authorised officers
m
 m
In the event products are identified to be EC(MMP)O Schedule 2 - 10.1
unwholesome, or their integrity, including market EC(MMP)O - 51
eligibility, is compromised the department must be EC(MMP)O Schedule 7 – 7.1
contacted
 m
Should product be identified to be unwholesome or its
integrity is compromised, the occupier must take action
to secure the product and preserve evidence until
advice is obtained from the department
m
m
m
EXDOC user IDs and passwords are strictly confidential and
must not be shared
m
7.6 Records of these procedures, including load out, RFP EC(MMP)O Schedule 2 – 7.1
validation, monitoring, verification and corrective/preventive
action taken are maintained.
Page 108 of 130

Appendix 1
Documentation of
Procedures
Page 109 of 130

A) Sanitation Standard Operating Procedure and Standard Operating Procedure (Advisory)
It is recommended that the documentation of procedures be in a recognised Standard Operating

Procedure (SOP) format. The format below is not mandatory but alternative approaches must be able
to demonstrate their adequacy and effectiveness. Where there are elements common to a number
of procedures, these can be documented in a single section.
 Refer to MINTRAC website for further information on development of SOPs and WIs.
 The procedures should include reference to how the establishment manages risk where
relevant
The development of each element of a procedure (e.g. scope, monitoring, corrective action,
verification etc.) must be able to be referenced back to the requirements in these Guidelines.
Title of Procedure
1. Purpose
What is the procedure trying to achieve? Include the circumstances under which the procedure will be
implemented
2. Scope
What does the procedure cover? Include who needs to understand and follow it, which activities it
covers, where it applies and the extent of control
3. Definitions
Include any definitions relevant to the procedure
4. Background
Include any relevant background information to assist with understanding the procedure
5. References
Include any reference material relevant to the procedure, including legal references. This may be best
achieved by the use of a master list
6. Actions
In a SOP the procedure describes what to do but should not explain how to do it: This is the
purpose of Work Instructions. The SOP should identify (as appropriate):
a) What it is done (specify stages)
b) Why it is done (basis for the procedure)
c) Where it is done (location/area)
d) When it is done and at what frequency
e) Who is responsible
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f) Reporting criteria
7. Monitoring
The monitoring method(s), monitoring frequency and how the monitoring is recorded need to be
described with any measurements or observations to assess whether the process is operating within
defined limits (how is it done, when is it done, how often is it done). This must be specific and state
the pass/fail criteria. The frequency of monitoring must be defined, it should not be described ‘as
necessary’ or random.
8. Responsibility
This section should identify the roles (e.g. job title) of those responsible for the activities under the
SOP and include:
a) Any specific requirements for responsibility that the department requires e.g. stamps,
seals, RFP validation?
b) Who is responsible for implementing, monitoring and maintaining records of activities

under the SOP
o This should also help when writing specific job and task work instructions
9. Corrective/Preventive Action
Describe the action to take when the results of monitoring indicate a loss of control. These actions:
a) Should bring the process back under control
b) Should include any non-conforming product produced in the production lot. Either
return non-conforming product to acceptable specification or condemn.
c) Should describe immediate corrective and longer-term preventive action.
d) Should also pick up corrective action that relates to problems at verification.
e) Are there any specific items that the department needs specified e.g. mixing Halal with
non-Halal makes it all non-Halal?
10. Records
Identify by form name or number the written records to be used for monitoring, corrective action and
verification.
11. Verification
This is the continual review of process control systems to ensure that regulatory and/or specified
requirements are met:
a) It is necessary to specify all activities required to verify the procedure is effective –

periodic review of monitoring documentation, internal audit and management review of
internal audit documentation.
b) It needs to include methodology and any necessary action.
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c) Verification may use a different test to monitoring e.g. microbiology. Are there any
specific items that the department requires e.g. surface micro to verify sanitation? Need
to describe what is done, when it is done, how often it is done.
 In all cases internal audit and management reviews are verifications.
12. Version History Detail
The details of version number, publication dates. Also any amendments and names of SOP owner,
reviewers could be included to ensure document control and transparency of changes
Date Version Detail reason for issue or Document Owner

Published amendments Reviewer(s)
― ― ― ―
 This format may not be applicable to the system support area.
 When developing procedures, each section of the Approved Arrangement Guideline may
contain content specific to the procedure that is in addition to the generic requirements stated
above.
 When developing the arrangement each section of these Guidelines must be read in
conjunction with the relevant sections of the Export Control (Meat and Meat Product) Orders
and AS4696 and any other relevant Code of Practice and/or requirements e.g. Animal Welfare.
B) Work Instruction or Task Description (Advisory)
Under a SOP may be a number of Work Instructions.:
1. These should cover the details of the tasks to be done in a process at the establishment
e.g. slaughtering, boning, storing, controlling etc.
2. There should also be detailed work instructions covering monitoring of CCP CLs and the
corrective/preventive action and verification activities specified in the Hazard Audit
Table.
The extent to which an occupier addresses the elements of the approved arrangement is dependent
upon the scope of meat processing activities, markets that the occupier is listed to access, and
relevant aspects of the business environment.
The Export Control (Meat and Meat Product) Orders also provide industry the opportunity to
implement scientifically validated alternative procedures following departmental approval.
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Appendix 2
Product Integrity
and
Certification Procedures
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A) Export Security and Integrity
1. Inter-Establishment Transfer
The Export Control (Meat and Meat Products) Orders requires that integrity of meat and meat
products is maintained during transport of product. To achieve this, approved arrangements must
describe the occupier’s procedures for product traceability and documentation, including:
 Practices for effective segregation and identification according to trade description and market
eligibility for transport,
 Procedures for responding to reports, from other establishments, of unsatisfactory transfer of

 Procedures for reporting to other establishments when unsatisfactory transfers of meat and
meat products are received
 Corrective/preventive action procedures in place to manage any non-compliance
To ensure that transport integrity is maintained in a way that is consistent between establishments
the regulations specify, a meat transfer certificate (MTC) must accompany each load during
transport.
 Pre-printed MTCs are available from the department.
 The department may approve electronic systems that cover the required information.
The MTC must contain the following information:
 A full description of the meat and meat products, including keep chilled or frozen
 details of the dispatching establishment (name address, establishment number)
 details of the receiving establishment (name, address, establishment number)
 details of the establishments where the goods were prepared, including date/s of slaughter
and preparation
 quantities and kinds of packages
 identification of vehicle transporting the meat, and description of security applied to the meat
 markets/countries the meat is eligible for
 a declaration that:
– the goods being transferred comply with the conditions and restrictions for export;
– importing country requirements have been met;
– all the information given on MTC is true and complete
All necessary information on the MTC needs to be verified either at the time of load-out or before.
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Declarations on MTCs are signed by an authorised signatory, who is a person in management or
control at the establishment. The approved arrangement must detail procedures for appointment
and training of MTC designated signatories, as well as the procedures for the removal of persons no
longer acting in this capacity. The MTC designated signatories must:
a) Have knowledge and understanding of the Export Control Act 1982 and its subordinate legislation,
importing country requirements and the importing country listings of the establishment.
b) Be capable of keeping auditable records used in the MTC completion and signing process.
c) Understand how the information in all the MTC fields is obtained.
MTC’s for the EU must be countersigned by an officer employed and authorised by the department.
The counter-signatory must review the supporting documentation, including the declaration and
verify that goods meet the requirements of the Export Control Act 1982 and EU market
requirements, as well as the integrity of the product, based on the documentation and their
knowledge of establishment operations.
The MTC counter-signatory must sign on the MTC in the space provided directly below the MTC
Signatory’s declaration and should include printed name, position, and the date of signature.
Establishments without on-site departmental presence are to contact their local regional office to
arrange for MTCs to be countersigned.
The designated signatory (and counter-signatory) is responsible for the accuracy of all information
in the MTC. There are penalties if false declarations are made.
Approved arrangements must document the process of MTC verification and signing to be followed
by the MTC designated signatory, which should cover:
a) How the results of product inspections are provided to the MTC designated signatory (if not
present).
b) Obtaining relevant company records relating to the product intended to be transferred.
c) Checking the product details on the MTC against the product information records to verify
accuracy.
d) The procedures to be followed when the MTC information is not accurate or the product is not
eligible for the intended destination.
The approved arrangements must detail what records will be used by the MTC designated signatory
as the basis of verifying the information in the MTC (e.g. load-out reports, temperature testing,
product scan reports, product source documents (incoming MTCs), results of any required product
tests for specific markets).
The receiving establishment must return the duplicate copy of the MTC to the consigning
establishment after completing the relevant portion of the MTC (bottom part named as “Attestation
of Receiving Official”).
The production stages and associated product identification requirements are illustrated in Figure 1,
page 125
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2. Non-Export Meat
The Export Control (Meat and Meat Products) Orders requires that integrity of meat and meat
products for export is maintained. Product not eligible for export can be handled provided that the
following conditions are met.
For non-export meat:
a) Non-export meat is not received, stored or processed unless provided for in the approved
arrangement
b) Nomination of type, species and use on establishment of non-export goods
c) Identification, segregation and inventory systems covering receiving, processing, storage and
despatch:
– a diagram of the site identifying storage areas may be necessary;
– storage areas should be capable of being locked:
– identification of secured storage areas for non-export goods
– unidentified meat at a minimum must be segregated by time or structure
– packaged and identified meat at a minimum must be segregated by time or structure or

space
– clear differentiation between non-export and export packaging in a processing/boning

plant
d) The establishment must have corrective/preventive action procedures in place to manage any
non-compliance
 Some markets may require the department’s presence or lock-up security at establishments
processing and storing export and non-export meat.
3. Meat or meat products from another country for further processing and export
The Export Control (Meat and Meat Products) Orders allow imported meat to be stored, processed
and/or dispatch to other countries provided that the following conditions are met.
For imported meat and meat products:
a) The goods are accompanied by an official certificate from that country
b) The goods are identified and segregated from other meat through receival, storage, processing
and re-export
c) The establishment must have corrective/preventive action procedures in place to manage any
non-compliance
 Some markets permit product to be produced from both Australian and New Zealand meat
 Imported meat that is for domestic use is treated like non-export meat
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4. Meat or meat products that have been exported then returned to Australia:
a) For returned meat and meat products the following is required:
i) Import permit (contact the departments Biological Section in Canberra, phone number
1800 900 090)
ii) Department inspection and approval is required prior to movement of the product
iii) This involves both departmental Import and Export Meat Inspection
b) Export Meat Inspection is required to determine suitability and eligibility after departmental
import clearance and requires:
i) Documentation relating to the initial export of the goods
ii) Documentation and other information on the reason for return to Australia, the
Australian import documentation and on movement of the goods since leaving Australia,
the intended handling of the returned goods in accordance with the integrity hazard that
they represent to other meat and meat products on the establishment
 Based on the above information the department may require further tests
5. Entry of Animal Intestines and Runners not produced in accordance with the Orders
(This section applies where an importing country allows the production of runners from non-export
intestines and runners - see MICoR)
For runners sourced from domestic establishments the following is required:
a) They must be accompanied by a Public Health Certificate
b) They must be identified and segregated from export runners/casings during receiving,
processing, storage and dispatch
c) The establishment must have an inventory system for processing, storage and load in/out of
export/non-export product
non-compliance
6. Condemned and foetal material:
The Export Control (Meat and Meat Products) Orders requires that condemned and foetal material
does not jeopardise the integrity of meat and meat products for export. Establishments handling
condemn and/or foetal material must include procedures with their approved arrangement which
ensure:
a) Once it is moved out of the direct control of a Meat Safety Inspector, it is effectively
segregated until made inedible by rendering or chemical denaturation
b) The segregated area is controlled sufficiently to prevent direct or indirect contamination of

edible meat and meat products
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c) The foetal material is not left an unsecured unless supervised
non-compliance
7. Animal food material:
The Export Control (Meat and Meat Products) Orders requires that material for use as animal food
material for use as animal food must include procedures with their approved arrangement which
ensure:
a) Once it is moved out of the direct control of the department , it is effectively segregated from
edible meat and meat products until packaged, labelled and, if necessary, stained in
accordance with the AS4696 17.1 – 17.9 & AS 4841 requirements
b) It is adequately handled to meet animal food standards (e.g. removal of parasite lesions) and
its hygiene and integrity is protected from contamination by condemned or inedible material
c) The animal food area is controlled sufficiently to prevent direct or indirect contamination of
edible meat and meat products
d) Material designated as animal food is not left in an area unsecured or unsupervised.
e) An inventory system is implemented for animal food at the establishment
f) Clearly labelled as animal food and is segregated in storage
g) It is dispatched to other registered establishments or approved heat processors or received

onto the establishment using Inedible Meat Transfer Certificate:
 If the receiving establishment fails to return the duplicate IMTC, the occupier should
contact the department
h) A valid export permit
i) The establishment must have corrective/preventive action procedures in place to manage any
non-compliance
8. Pharmaceutical material:
The Export Control (Meat and Meat Products) Orders requires that ‘material for pharmaceutical use’
material for pharmaceutical use must include procedures with their approved arrangement which
ensure:
a) Once it is handled other than as edible meat, it is effectively segregated from edible meat and
meat products until packaged and labelled in accordance with the Australian Meat Standard
b) It is adequately handled to meet pharmaceutical material standards (e.g. refrigerated) and its
hygiene and integrity is protected from contamination by condemned or inedible material
c) Clearly labelled as pharmaceutical product, segregated in storage
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d) It is dispatched to other registered establishments or approved heat processors or received
onto the establishment using Inedible Meat Transfer Certificate or other suitable certificate
e.g. Blood Serum – Inter Establishment Transfer Certificate:
 If the receiving establishment fails to return the duplicate IMTC, the occupier should
contact the department
e) A valid export permit
f) The establishment must have corrective/preventive action procedures in place to manage any
non-compliance
B) Official Marks and Marking Devices
The Export Control (Meat and Meat Products) Orders require that official marks are kept under the
control by the occupier to ensure that they are only applied to meat and meat products that are
eligible for that mark. The Export Control (Prescribed Goods General) Orders specify the sizes for
official marks that must be used on meat and meat products.
1. Resemblances
To enable industry to utilise resemblances the sizes below are to be used. Unless otherwise required
by an importing country resemblances can be controlled through general departmental supervision
and verification activities.
It is important that:
a) Resemblances are not used for the primary mark that is applied to carcases, tags or cartons,
unless it is in accordance with an importing country requirement
b) There is a documented procedure for and a record of ordering and receival of resemblances
c) There is a documented procedure for how resemblances will be managed. This procedure will
include:
i. designation of persons to apply resemblances
ii. procedures describing application of resemblances
iii. Control and disposal procedures of un-used resemblances.
iv. procedures if the establishment ceases operations, either temporarily (e.g. seasonal
close down, suspended) or permanently (e.g. converted to domestic only operations,
relinquishes export registration). Needs to describe control and disposal procedures
for managing resemblances.
non-compliance
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Table 67: Sizes of Resemblances
Description Dimension of Resemblance Large Size Small Size

Australia Resemblance of mark specified in Orders 13.02 and 13.03 (mm) (mm)
Inspected of the Export Control (Prescribed Goods General) Orders as
amended
Breadth of Oval 45 18 or less
Height of Oval 35 12 or less
Australia Resemblance of mark specified in Orders 13.12 and 13.13 (mm) (mm)
Approved to the Export Control (Prescribed Goods General) Orders as
amended
Breadth of Oval 40 18 or less
Height of Oval 30 12 or less
The letters and registered establishment number shall be clear and legible
2. Defacement
The Export Control (Meat and Meat Products) Orders require that official marks are defaced under
certain circumstances. Official marks, other than resemblances, are defaced when:
a) A product ceases to be fit for human consumption or loses market eligibility as defined by that
mark (e.g. Halal, EU)
– Product may lose its market eligibility if the specific market procedure is not complied
with
b) The intention to export is abandoned
– This does not apply to carcases, carcase parts
– For packaged meat this only applies to the mark on the main panel or tag
– For product covered under state audit arrangements this is not required – ‘Oval AA’
mark used on red meat and pork
– For Halal product this is not required for the Halal mark
– An ‘Australia Approved’ mark used under the Export Control (Meat and Meat Products)
Orders need not be defaced when the intention to export is abandoned
c) The carton, label or tag on which the mark is applied is damaged and is being replaced.
i) The replacement must be recorded in the inventory control system.
ii) Where there is regular departmental presence on site these replacements should only
occur with their approval or verification
iii) The arrangement shall have procedures for notifying the department if this occurs:
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– It may occur by direct notification: or
– It may be recorded within the inventory system and be available for audit
d) The occupier must have corrective/preventive action procedures in place to manage any non-
compliance
3. Container Seals
The Export Control (Meat and Meat Products) Orders requires that the use of official container (bolt)
and tamper-evident strap (e.g. Tyden) seals must be controlled and accounted for.
For Official Container Seals:
a) Orders must be made directly to the department’s Regional Office
b) The person placing the order must be nominated on the registration as a fit and proper person
c) Once received, the boxes of seals must be checked to ensure that the number and serial
number range of the seals are consistent with the Stores dispatch documents
d) A register must be kept which shows the number and serial numbers of seals received, on hand
and issued for use at the establishment each work day. Details of specific use of particular seals
must be recorded. These records may be kept in the seal register or with records completed at
the place of use (e.g. at container sealing), provided each seal can be accounted for
e) Damaged, unusable and broken seals must be accounted for
f) All seals must be under the direct control of the persons nominated by the occupier to secure
and issue them, or the persons nominated to receive and use them. The seals must be under
lock-up security when not under the direct supervision of these persons
g) Seals currently on the establishment and seal registers must be made available to
departmental auditors on request
h) The establishment must have corrective/preventive action procedures in place to manage any
non-compliance
 Official tamper-evident strap seals and container seals are only available from department’s
Regional Office.
 Tamper-evident strap seals are not normally issued to occupiers of establishments, however,
in cases where they may be, the occupier’s control procedures must be the same as for official
container seals
C) Export Permit Documentation
The Export Control (Meat and Meat Products) Orders requires that an exporter must have an export
permit for meat and meat products before the meat is exported. An application for an export permit
to export meat or meat products must be made by or on behalf of the person who intends to export
the meat or meat products. A Request for Permit (RFP) is submitted through the EXDOC system, and
requires an RFP Validator for generation of the information as well as a signatory to independently
confirm truth and accuracy.
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The following details are required for RFP validation:
 Header
 RFP reference
 Exporter and consignee identification
 Discharge country and port
 Destination country and city
 Name of vessel, voyage number, date of shipment
 Health certificate print controls and identifiers
 Forward and transfer indicators
 Inspection establishment and date
 Line (per product parcel)
 Product inspection description and health certificate description
 Slaughter and packing dates
 Periods of product processing
 Product packaging, quantity, shipping marks
 Quota references
 Container and seal numbers
 Slaughtering and packing establishments (including registration numbers)
The RFP is generated by an authorised signatory, who is a person designated by the occupier and
authorised by the department.
Occupiers must have documented procedures in their approved arrangements for the appointment
and training of RFP Validators, as well as for the removal of persons no longer acting as Validators.
The occupier must also maintain a list of all persons appointed as Validators. Some markets, such as
the EU, require that RFP Validators are officers employed by the department. If departmental staff
are not available, occupiers must contact their local regional office to arrange validation.
RFP Validators must:
 Have knowledge and understanding of the Export Control Act 1982 and relevant subordinate
legislation
 Have knowledge and understanding the overseas listings of the establishment and the specific
importing country requirements for those listed countries
 Understand and be able to explain how all relevant information for an RFP is obtained
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 Be able to confirm that correct inspection of products intended for export is undertaken,
including being aware of who conducts the inspections, how the inspections are done and how
the results are recorded.
 Maintain their ability to use the required information systems technology
 Keep auditable records of the verification activities they have undertaken to support their
validating of the export permit.
 Keep EXDOC user ID’s and passwords strictly confidential
 The Export Permit Validator should initial or sign documents used to verify the information in
the RFP. These records should be kept with a copy of the validated RFP
The Authorised signatory must ensure that:
a) The information in the RFP is correct, documented and auditable prior to validating it
b) The product being validated meets legislative and importing country requirements
c) The information in the RFP matches the details of the product intended for export and that the
product is eligible for the intended destination
The Authorised Signatory declares that the information submitted as part of an application is true
and complete, and may be the exporter or their delegate. The Authorised Signatory signs documents
used to verify the accuracy of the information in a RFP, and is required to keep these records with a
copy of the completed RFP.
The RFP Validator and Authorised Signatory are legally responsible for the accuracy of all
information provided in the RFP and that the goods being certified comply with the Orders and any
required importing country requirements. There are penalties if false declarations are made.
The occupier’s approved arrangement must document the procedures to be followed when the RFP
information is not accurate or the product is not eligible for the intended destination.
Should occupiers or exporters become aware of inaccuracies in export documentation or become

aware that the goods may not meet export requirement, they should immediately inform the
relevant departmental Regional Office to seek amendments, obtain clarification and follow
instructions. If necessary, this may involve cessation of transport or loading on ship. Details of
procedures for the EXDOC system can be obtained from the department’s website.
It is an offence to export meat or meat products unless an Export Permit has been issued by
the department.
It is an offence for a RFP Validator to provide their EXDOC password to any other person.
Once an Export Permit has been issued, departmental Regional Offices will make available
the necessary importing country Government Certificates. Using control fields in the RFP, the
exporter may request the EXDOC system to produce the export documentation any time
after the RFP has been authorised. A number of importing countries require a health
certificate to be printed and dated prior to product leaving Australia.
The exporter shall ensure that meat or meat product consignments are not exported unless
an Export Permit has been issued for the goods and government certificates are forwarded to
importing country authorities as appropriate.
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Unless the importing country (refer to MICoR) requires Australian government certification this
procedure does not apply to:
 soup, soup powder, soup concentrate and meat extracts
 tallow
 gelatin
 regenerated collagen products
 meat products containing less than 5% mass of meat
 meat or meat products exported in a consignment of no more than 10 kilograms
 meat or meat products that are exported to New Zealand
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Figure 1: Production stages and associated product identification requirements.
Page 125 of 130

Appendix 3: The HACCP System
HACCP
The HACCP method describes a system for the identification, evaluation and control of hazards that
are significant for food safety. The HACCP approach described in this Part is based on the principles
of HACCP published by the Joint FAO/WHO Codex Alimentarius Commission.
Principles of HACCP
HACCP applies a systematic logic sequence to the identification, evaluation and control of food safety
hazards based on seven principles (Figure 1) and five preliminary steps.
Figure 2: Logic Sequence for Developing a HACCP Plan - As set out below
Developing the HACCP Plan
a) The following five preliminary steps must be addressed initially:
i) Assemble the HACCP team
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ii) Describe the product and the method of distribution
iii) Identify the intended use and consumers of the product
iv) Construct a flow diagram which describes the process
v) Confirm the flow diagram
b) In addressing each of these steps, documentation must be created which provides evidence of
the completion of these steps.
Preliminary Step 1 - Assemble the HACCP team
The team:
 Requires people with knowledge and experience appropriate to the product and process.
 Is responsible for developing each step of the HACCP plan.
 Requires a leader or coordinator, who possesses recognised qualifications in the application of

HACCP
Preliminary Step 2 - Describe the Product
A description of the product includes information such as: composition, physical/chemical structure
(including Aw, pH, etc.), preservation status (heat-treated, frozen, smoked, etc.), packaging,
durability, storage conditions and method of distribution.
Preliminary Step 3 - Identify the Intended Use and Consumers of the product
Consumers may be the general public or a particular segment of the population, including infants,
elderly and immunologically compromised. It is important that the intended use of the product by
consumers be identified. For example, it should be clearly stated whether the product is to be
consumed raw or partially cooked.
Preliminary Step 4 - Construct a flow diagram
A flow diagram should provide a clear, simple description of the steps in a production process from
receipt of raw materials to final loading of finished products. There should be sufficient detail to
enable hazard identification, but not so much as to overburden the plan with less important points
e.g., dividing steps into their individual tasks within the flow chart should be avoided.
Preliminary Step 5 - Confirm the Flow Diagram
The accuracy and completeness of the flow diagram is confirmed and the diagram signed and dated
by the person(s) confirming the flow
Principle No. 1: Conduct the Hazard Analysis
 The hazard analysis identifies those hazards significant to food safety and their control
measures.
 A hazard analysis is conducted for each product or process type
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 The likelihood of occurrence and the potential severity for public health are evaluated in
determining the significance of hazards in a product type.
 Control measure(s) are assigned to each significant hazard identified by the hazard analysis.
Principle No. 2: Determine the Critical Control Points
 Critical control point (s) are determined at point(s) in the process where significant hazards can
be controlled and are essential to prevent or eliminate the hazard or reduce it to an acceptable
level.
 The determination of a CCP can be assisted by the application of decision trees. The decision
tree approach is not mandatory; however, the thought process can be useful.
 Some markets require the use of the decision tree as part of the process.
Principle No. 3: Establish Critical Limits at Each CCP
 Critical limit(s) are set for the control measure(s) at each CCP.
 Critical limits relate to the control measure at the CCP for the significant hazard.
 The measurement of critical limits is made from the product or from processing agents or from
equipment (such as air temperatures in cooking vessels or refrigeration chambers)
 Operating limits can be established at a level before the critical limit is breached to allow early
intervention before deviation from the critical limit
Principle No. 4: Establish Monitoring Procedures
 Monitoring is scheduled to measure the critical limit at a CCP. The procedure specifies fully
how, when and by whom the monitoring is performed
 Continuous monitoring is more reliable and is designed to detect shifts from operational limits,
thereby allowing correction before deviation from the critical limit
 Where monitoring is not continuous, the amount and frequency of monitoring should be
sufficient to assure that the CCP is under control
 Personnel must be adequately trained in the monitoring procedures for the CCP for which they
are responsible
Principle No. 5: Establish Corrective Action
 Corrective action is defined for deviations from the critical limit at each critical control point.
 Corrective action must address the following principles:
 The identification and correction of the cause of the deviation including preventive action
 The identification, isolation, treatment and disposition of affected product (lot or batch) The
records that document the incident and the action taken
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 The personnel responsible for taking corrective action and for releasing affected product after
corrective action has been taken are identified
Principle No. 6: Establish Verification Procedures
 Verification determines the effectiveness of the HACCP Plan and that the system is operating
according to the Plan
1. Validation
 Initial validation is conducted during the development and implementation of the

HACCP to determine that the plan is scientifically sound, is complete and that
hazards are effectively controlled
2. Verification
 Verification shows whether the HACCP system is functioning effectively on an

ongoing basis.
 Verification procedures include:
a) Review of monitoring and corrective action records for each CCP
b) Calibration of measuring equipment used in the monitoring of critical limits
c) Review of the monitoring procedure at critical control points
d) Microbiological analysis of product samples : for some product: hazard

combinations testing may be prescribed either by the Controlling Authority
or by importing countries
3. Reassessment
 Reassessment of the HACCP plan is undertaken at least annually to revalidate the

HACCP plan.
 The HACCP plan will also be reassessed when there have been alterations to the
process; where the HACCP plan has failed; where new hazards are identified; or
the intended use of the product has changed
Principle No. 7: Establish Record Keeping Procedures
 The HACCP Plan and associated records are available as part of the approved arrangement.
 The records from the HACCP Plan include:
a) The HACCP team
b) The description of the product, distribution, consumer and intended use
c) The verified and signed flow diagram
d) Hazard analysis including the rationale and references for determining significant hazards and
their control measures
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e) CCP determination and technical basis of critical limits
f) HACCP table for each CCP identifying activities for the control of the significant hazard
g) CCP monitoring activities
h) Deviations and related corrective action
i) Verification including validation, daily verification and reassessment
j) Modifications to the HACCP plan
Version History Detail

Date Published Version Detail reason for issue or amendments
July 2006 1 New Document
March 2011 1.01 Revised and stylised for web publication
December 2016 2 Full revision and stylised for web publication and
meeting accessibility requirements.
August 2017 2.1 Minor revision and corrections
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Approved Arrangements Guidelines Meat

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Approved Arrangements Guidelines Meat

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GUIDELINES

APPROVED ARRANGEMENT – MEAT

These guidelines are subject to amendment from time to time.

URL Location: http://www.agriculture.gov.au/export/controlled-goods/meat/elmer-3

Approved arrangements ............................................................................................................. 10

Structure of these Guidelines ...................................................................................................... 14

System Support .......................................................................................................................... 18

Process Control .......................................................................................................................... 33

Product Integrity and Certification Requirements ........................................................................ 90

 are wholesome or are identified for further processing for food

 meet the requirements for accurate trade description

 meet the importing country requirements necessary to maintain market eligibility

 are traceable, can be recalled if required and their integrity is assured

These guidelines outline the factors to be considered by industry in the documentation of

 good hygienic practices (GHP) to ensure that food is wholesome

 the application of HACCP for food safety

 product integrity through the application of product identification, segregation, and

 importing country requirements

 animal welfare requirements

Depending on the actual operations being conducted at an establishment, different establishments

Table 1: Suggested scope of approved arrangement for different establishment types

Policy objectives and m m m m m m m m

Pre operational sanitation m m m m ― ― m ―

Structure and maintenance m m m m ― ― m ―

Sourcing of livestock (Vendor m ― ― ― ― ― ― ―

Traceability and recall m m m m m m m m

Security / integrity (MTC) m m m m m m m m

Control of official marks m m m m m m m ―

Importing Country requirements m m m m m m m ―

Export documentation (RFP) m m m m m m m ―

Figure 1: Fundamental components of an approved arrangement

Part 1: System Support - set out:

Part 2: Process Control – describes:

Part 3: Product Integrity and Certification Requirements describes:

In summary, the guidelines are designed to:

 Provide advice to occupiers on principles to be addressed while developing arrangements

 Provide advice to the department regarding principles to be addressed in assessment of an

 Provide a tool to guide the ongoing verification of approved arrangements.

Review process for these Guidelines

Interpreting this Guideline

Performance Indicators for procedures

Targets for each procedure

Using the Guideline to verify the approved arrangement

Policy and legislative references

 Export Control Act 1982

 Export Control (Meat and Meat Products) Orders 2005

 Export Control (Prescribed Goods-General) Orders 2005

 Export Meat Systems Audit Program Policy

 Export Meat Regulatory Action and Sanctions Policy

 Policy for registration of an establishment

– Access to any of the above is through ELMER on the department’s website

 Food Standards Code. - www.foodstandards.gov.au

Other guidelines and industry recommendations

 The department’s Construction and Equipment Guidelines for Export Meat.

 Australian Meat Industry Classification System Manual Volume 1. AUS-MEAT Limited

 The Independent Employer of Australian Government Authorised Officer (AAO) Accreditation

 Terms Of Use for the National Livestock Identification System Database

This section requires that:

b) The occupier documents an organisational chart (showing lines of communication) of

c) The occupier documents procedures for:

ii) internal audit

iv) corrective actions

The occupier demonstrates commitment to the approved arrangement