General
9.1 The slaughter of an animal and the dressing of its body and the trimming and washing of its carcase and its carcase parts is done in a way that:
(a) reduces the risk of contamination of the carcase and its carcase parts to a level that ensures their wholesomeness and the wholesomeness of other meat and meat products at the premises is not jeopardised; and
(b) ensures an accurate post-mortem disposition can be applied to the carcase and each of its carcase parts.
Note For the meaning of dressing see clause 1.3. 9.2 Different species of animals that:
(a) are killed on a common slaughter chain are segregated by sufficient interval so that mixing of species does not occur; and
(b) are killed on a common slaughter floor but on different slaughter chains are segregated by sufficient space so that mixing of species does not occur.
9.3 A meat safety inspector is present during the slaughter and dressing of each animal.
Slaughter
9.4 Stunning proceeds at a rate that allows:
(a) carcases to be promptly accepted for dressing; and
(b) carcases to be dressed in a hygienic and orderly manner; and
(c) for the post-mortem inspection and chilling and freezing of carcases and their parts to be carried out effectively.
Dressing – general
9.5 Animals are unconscious and primary bleeding is completed before dressing commences.
Note For the meaning of primary bleeding see clause 1.3.
9.6 Once dressing has commenced, carcases are kept separate so that there is no contact between them until they have been examined and passed by a meat safety inspector.
OUTCOME
Slaughter and dressing is to be done in a way that:
(a) reduces the risk of contamination of carcases and carcase parts to a level that ensures the wholesomeness of meat and meat products is not jeopardised; and
(b) ensures an accurate post-mortem disposition can be applied to carcases and carcase parts.
9.7 Skinning of the carcase is completed before evisceration unless the skin is intended to remain on the carcase after dressing.
Note For the meaning of evisceration see clause 1.3. 9.8 If the skin is intended to remain on the carcase of an animal:
(a) any incisions of the carcase are minimised so that there is no contamination of the carcase by the hair, bristles and any other objectionable matter; and
(b) before the first incision resulting in the opening of a body cavity the carcase is scalded, flamed, washed or similarly treated so as to be thoroughly cleansed of hair, bristles and any other objectionable matter.
9.9 Water does not enter the abdominal or thoracic cavities during the washing of uneviscerated carcases.
Dressing – removal of parts
9.10 The discharge of any material from the oesophagus, stomach, intestines, rectum, gall bladder, urinary bladder and uterus is prevented.
9.11 Unless the skin is intended to remain on the carcase after dressing, the head of a carcase: (a) that is to be inspected under clause 10.4 is skinned to the extent necessary to
enable inspection of the head to be performed effectively; and
(b) from which the brain is to be removed is skinned to the extent necessary to facilitate the hygienic removal of the brain; and
(c) from which meat for human consumption is to be removed is completely skinned, dehorned and washed.
9.12 The nasal, buccal and oral cavities of animals of the bovine, bubaline, camelidae and soliped species are thoroughly cleansed by flushing with water before the tongue is partially detached or removed.
9.13 The tongue is partially detached or removed without cutting the tonsils. 9.14 All tonsillar tissue is removed intact from the tongue before washing. 9.15 Udders are removed in such a manner that:
(a) teat and udder substances remain intact and milk ducts and sinuses are not opened; and
(b) associated lymph nodes are left in place; and
(c) the discharge of any material from the udders does not cause contamination to meat and meat products.
9.16 Pizzles are removed as completely as possible.
9.17 Meat other than brains recovered from heads is individually washed in potable running water and immediately drained.
9.18 The following are removed from the carcase before washing if the approved arrangement specifies that they may be removed or if their removal is approved by a meat safety inspector:
(a) evidence of visible contamination including faecal material, urine, milk and other excreta and secretions; and
(b) exudate from a lesion and any other defect likely to contaminate a carcase during washing.
9.19 Before the post-mortem inspection of a carcase and each of its carcase parts is completed the following are removed or modified only with the approval of a meat safety inspector:
(a) any defects other than those referred to in clause 9.18; and
(b) any other indication of a disease or other abnormality or evidence of contamination.
Note For the meaning of approval see clause 1.3. 9.20 The following are condemned:
(a) all material that is likely to be affected by contamination or pathological conditions trimmed from a carcase or carcase part; and