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Biological Imports Program
Assessment Guidelines
Meat and Blood Products
Version 2
CONTENTS
1. PURPOSE ........................................................................................................... 3 2. SCOPE ................................................................................................................ 3 3. DEFINITIONS ...................................................................................................... 3 4. LEGISLATIVE REFERENCES ............................................................................ 3 5. POLICY AND TECHNICAL ADVICE ................................................................... 3 6. GENERAL ASSESSMENT GUIDELINES ........................................................... 4 7. MEAT AND BLOOD PRODUCTS ....................................................................... 5 7.1. Definition ................................................................................................................................................... 5 7.2. Legislation ................................................................................................................................................ 6 7.3. Meat and Blood Products Not Requiring Permits.................................................................................. 6 8. CANNED AND RETORTED MEATS ................................................................... 7 9. UNCANNED MEAT PRODUCTS (OTHER THAN MEAT BASED FLAVOURS,
PIG MEAT OR CHICKEN MEAT PRODUCTS) ......................................................... 9 10. UNCANNED CHICKEN MEAT (GALLUS GALLUS ONLY) .......................... 10 Date Published
19 August 2013
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11. MEAT BASED FLAVOURS (NO DISCERNABLE PIECES OF MEAT)
INCLUDING MEAT FLOSS...................................................................................... 13 12. MEAT JERKY / BILTONG.............................................................................. 16 13. CROCODILE MEAT ....................................................................................... 17 14. RETURNING AUSTRALIAN MEAT ............................................................... 18 15. COLLAGEN.................................................................................................... 18 16. FOIE GRAS .................................................................................................... 20 DETAILED VERSION HISTORY .............................................................................. 22 16. ATTACHMENT 1 ............................................................................................ 23 Summary of meat based flavour products requiring an audit. ........................................................................ 23 Date Published
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Exclusions to the “BSE Rule”
As outlined by FSANZ, Under Clause 11, Standard 2.2.1 of the Australian New Zealand Food
Standards Code (the Food Standards Code), only beef and beef products derived from animals free
from BSE can be sold in Australia. Food ingredients and products that are exempt from these
requirements are:
-
Collagen sourced from bovine skins and hides (including sausage casings produced from this
type of collagen) ;
Gelatine sourced from bovine skins and hides; and
A minor ingredient of a processed product when that ingredient comprises bovine fat and/or
bovine tallow at no more than 300 g/kg of the food.
6. General Assessment Guidelines
The assessor should first determine what species the meat ingredients in the product are derived from
(bovine, porcine, avian etc.).
Product information required for assessment 1. Complete list of ingredients including percentage of each ingredient to add up to 100% (please include water); 2. Species of origin of animal ingredients (e.g. bovine, ovine, cervine, etc); 3. Country of origin of animal ingredients; 4. Type of product (flavour with no meat pieces, meat pieces etc); 5. Manufacturer’s flow chart* outlining the production process, including the temperature achieved by the core (centre) of each of the products and the duration that this core temperature (˚C) is maintained for; and 6. Packaging details (e.g. can, retort pouch, vacuum bag, hermetically sealed container etc.) including times and temperatures (˚C) applied to the packaging. *The manufacturer’s flow chart should include the basic steps in the manufacture of the product, in order of occurrence, and provide information on key process steps such as, preparation stages, product heat treatments, filling and packaging, sealing of final packaging and sterilization steps such as canning/retorting. Please ensure that the core temperatures and times applied during the heat treatments and sterilization processes are stated on the flow chart. A single flow chart may be supplied by the manufacturer provided that it makes reference to all of the products it relates to. Format requirement for information: When supplying documentation please ensure that the following requirements are met. That the documents: All of the above information must be presented as a Manufacturer’s Declaration which must be:  From the manufacturer  Specifying the product name(s)  On manufacturer’s letterhead (including company address and country).  Signed by a senior company employee from the site of manufacture whose name, title and contact details also appear.  Dated within 6 months, free from erasures and uncertified alterations (all alterations must be initialled by the senior company employee responsible for signing the declaration)  Written in English. Date Published
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Products containing bovine derived material
Products containing bovine derived material must be sourced from countries that are low BSE risk
countries. The product may be processed in BSE risk countries provided they meet required thermal
treatments (core temperature of 100°C for 30 minutes in the country of export for meat based flavours
and retorting for products with discernable pieces of meat).
Uncanned red meat products from all countries excluding New Zealand are prohibited.
Note: Products containing bovine material sourced from Australia and/or New Zealand only and are
exported from New Zealand directly to Australia are exempt from requiring an import permit if the
product contains no other ingredients of quarantine concern:
ICON: Meat - Uncanned red meat
Products containing avian material
Products containing discernable pieces of avian derived material must be retorted to be imported.
Refer to the chicken meat assessment guideline to determine if cooked uncanned chicken meat can
be imported.
Products containing porcine material
Products containing porcine material may be imported as a meat based flavour from any country.
Products containing discernable pieces of porcine meat (excluding the exceptions below) must be
retorted to be imported from any country.
See the relevant Assessment guidelines for the following commodities:
- Pig (pork) Meat – Cooked
o Canada
o Denmark
o United States of America
- Pig (pork) Meat – Uncooked
o Canada
o Denmark
o Finland
o The Netherlands
o Sweden
o United States of America
- Pig (pork) Meat – Cured (Iberian ham, Iberian shoulder ham or Serrano Ham) – Spain
- Pig (pork) Meat – Cured (Parma type ham – Italy
See 7.3 for meat products not requiring a permit.
7. Meat and Blood Products
7.1. Definition
Meat includes blood, offal, viscera and the flesh of animals. It also includes bones and fat attached to
the tissue from which the meat is derived. Offal includes: brains, hearts, kidneys, thymus gland (sweet
bread), livers, lungs, tails, thyroid glands (sweet bread), tongues. Viscera includes: intestines
(unprocessed), oesophagus (gullet), stomach ("green" or processed tripe).
Blood includes blood components blood cells, plasma, serum, fibrinogen, thrombin etc.
In this case, the term meat applies to the above products when derived from birds, mammals and
reptiles but not meat of fish, crustaceans, molluscs or aquatic mammals.
Game meat from countries other than New Zealand eg Antelope are Bovidae species and are
therefore subject to the BSE requirements. Most game meat would not meet the ante mortem
inspection required for canned retorted meat
Date Published
19 August 2013
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7.2. Legislation
[This section should include any legislation that is specific to this commodity/product rather
than the document as a whole. Not required for smaller/less complex APs]
7.3. Meat and Blood Products Not Requiring Permits
1. Canned meat products that contain less than 5% by weight of meat may be imported
without a Permit, if they do not require refrigeration to maintain quality. Note that uncanned meat products require a Permit regardless of the percentage of meat.
2. Personal consignments of canned meat products (including paté (foie gras)) may be
imported without a Permit if commercially manufactured, and shelf-stable without
refrigeration. The products should also contain less than 10% egg or 10% dairy.
3. Personal consignments of meat-based flavoured products may be imported without a
Permit, if commercially manufactured and packaged and not containing discernable
pieces of meat.
4. Meat or meat products, other than pork or avian meat, may be imported without a
Permit, if declared to be of New Zealand origin and clearly labelled as detailed in the
ICON case “Meat products (excluding poultry and pork)”. Meat may be sourced from the
following species: sheep, cattle, goat, antelope, deer, elk, moose, horse, donkey, mule,
camel, alpaca and llama. The meat may be imported fresh, cooked, dried or processed.
These conditions also cover blood, and bone and fat attached to the tissue from which it
was derived.
5. Personal consignments of meat floss may be imported without a Permit, if commercially
prepared and without discernable meat portions.
6. Gelatin may be imported without a Permit as it is highly processed.
7. Creatine monohydrate may be imported without a Permit, as it is a highly purified
organic substance.
Date Published
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Foods canned with 5% or more
beef content (beef ingredients
sourced from a BSE free
country)
All approved
countries
excluding New
Zealand
ICON Case
(Foods canned
with 5% or more
beef content)
In PC0668 add tokens <manufacturer>, <Country of Origin – BSE free>
Product must have been retorted after sealing in vessel to a minimum core
o
temperature of 100 C, obtaining an F0 value of at least 2.8
Advice from Imported Foods regarding an Imported Foods issue: ‘slaughter must
have occurred in a BSE free country’ provided by s. 22(1)(a)(ii) to s. 22(1)(a)(ii) (5
October 2006)
Foods canned with 5% or more
beef content (with any beef
ingredient sourced from a BSE
country)
All BSE affected
countries
Refuse
(Use FSANZ list) to check country of origin BSE status
Refuse application
Does not meet food safety requirements – see Imported Foods for more information
Confirm sourced in BSE country (includes game meat from family Bovidae)
Foods canned with 5% or more
beef content (beef sourced and
slaughtered in a BSE free
country)
All BSE affected
countries
ICON Case
(Foods canned
with 5% or more
beef content)
(Use FSANZ list)
In PC0668 add tokens <manufacturer>, <Country of Origin – BSE free>
Product must have been retorted after sealing in vessel to a minimum core
temperature of 100oC, obtaining an F0 value of at least 2.8
Advice from Imported Foods regarding an Imported Foods issue: ‘slaughter must
have occurred in a BSE free country’ provided by s. 22(1)(a)(ii) to s. 22(1)(a)(ii) (5
October 2006)
Canned frog legs
All countries
Date Published
19 August 2013
PC0019
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(Use FSANZ list) to check country of origin BSE status
Use commodity “Frogs legs - canned”
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s. 22(1)(a)(ii)
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s. 22(1)(a)(ii)
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s. 22(1)(a)(ii)
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Detailed Version History
Date
Published
19/08/13
Version
2
Detail reason for issue or
amendments
Added the section regarding jerky as
a result of outcomes of Product
Prioritisation Round 3 – low risk high
volume personal effects.
Broke the AP up into commodity
types.
Date Published
19 August 2013
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2
Author / Document Owner (Program)
Biological imports Program
Document Title
Document Owner
Biological Import Program
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Page 22 of 23