There are legislative requirements for abattoirs that slaughter animals where the meat and/or meat products are sold for human consumption within Australia. This includes abattoirs for:
Applicable legislation
All meat businesses in Western Australian must comply with:
Each commodities needs to comply with the adopted Australian Standards and have a food safety management system in place.
Meat Commodity – Abattoirs
(livestock animals)
|
Relevant Australian Standard |
Food safety management system |
| Red meat species |
AS4696 |
Approved Arrangement |
| Poultry |
AS4465 |
Quality Assurance Program |
| Ratites |
AS5010 |
Quality Assurance Arrangement |
| Crocodile |
AS4467 |
Quality Assurance Program |
| Rabbit |
AS4466 |
Quality Assurance Arrangement |
Registration
A meat business needs to register with the Local Government Authority where the premises is located as outlined in section 110 of the Food Act 2008.
The business must also submit a copy of their design plans via email to the Department of Health to ensure that the fit out and construction complies with the requirements of the relevant Australian Standard.
Definitions
The enforcement agency is the local government where the premises is located and is responsible for compliance and enforcement of the requirements of the Food Act 2008, Food Regulations 2009, and Australia New Zealand Food Standards Code.
Under the Food Regulations 2009, the controlling authority for domestic meat processors located in Australian Government Department of Agriculture, Fisheries and Forestry is the Department of Health. The controlling authority for export licensed establishments is the Department of Agriculture, Fisheries and Forestry.
The controlling authority is responsible for regulation of the Australian Standards adopted under Regulation 18 of the Food Regulations 2009. The controlling authority also approves the Food Safety Management System for each premises and conducts regular audits against the adopted standards.
Requirements for Premises
The Department of Health requires food business to undertake the following steps:
- Ensure that the construction of the premises complies with the requirements of the relevant Australian Standard.
- Have a clear understanding of Hazard Analysis and Critical Control Point (HACCP) procedures. Two staff members should be trained in HACCP and at least one person that is capable of reviewing and complying with the Food Safety Management System must be available during operations. This training can be provided by a registered training organisation or food safety consultant.
- Assemble a HACCP team and develop a documented HACCP based Food Safety Management System supported by prerequisite programs and good manufacturing practices.
- Provide a copy of the program to the department for assessment (a copy of the verification report will then be provided to local government). The program can be emailed to foodsafety@health.wa.gov.au
- Introduce microbiological monitoring of products based on a suitable validation/verification methodology. The controlling authority will require a minimum level of testing to occur based on the scope of the business.
- The business will be audited against the requirements outlined in the Australian Standards and Australia New Zealand Food Standards Code. This may be carried outtogether with the local government Environmental Health Officer. The auditing frequency for a newly listed premises is every 3 months for the first year or until the auditor has deemed that the FSMS is adequate for the premises and substantially being followed. An audit report is provided to the premises including details of any corrective action requests to be undertaken. Audits are ongoing and the frequency is based on the previous audit performances. The auditing does not replace inspections from the local government officers which may occur unannounced.
Additional Information
Meat Inspectors
All animals slaughtered for human consumption must undergo antemortem and postmortem inspections by an authorised officer. This does not apply to abattoirs in Kellerberrin, Kondinin or registered establishments under the Export Control Act 2020 (Cth). It is also not applicable to on-farm slaughtering of animals for the producers own consumption (not permitted for sale).
WA Meat Industry Authority (WAMIA)
All abattoirs in WA (domestic and export) must have approval to operate from the Western Australian Meat Industry Authority (WAMIA). This does not replace registration with the appropriate enforcement agency under the Food Act 2008. This applies to all premises intending to slaughter, for human consumption, animals prescribed or declared under the Western Australia Meat Industry Authority Act 1976. WAMIA also regulates the branding of animal carcases in respect of carcase definition e.g lamb or hogget.
Application of Brands / Stamps
The carcase of animals slaughtered in an approved abattoir must be branded in the manner required under the Food Regulations 2009. The Approved Brand Policy specifies the use and application of brands that have been approved by the Western Australian Meat Industry Authority, the WA Department of Health or the Commonwealth Department of Agriculture, Forestry and Fisheries. Please note approval to use a commercial brand (company/business/trading name or symbol) still requires prior approval from WAMIA.
Pet Meat
Premises that slaughter animals for pet meat only are not required to register as a food business but are required to notify their local government regarding the activity.
Last reviewed: 05-09-2025