Standards and Guidelines

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• AS 4696:2007 Australian Standard for the Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
• AS 4465:2005 Australia Standard for Construction of Premises and Hygienic Production of Poultry Meat for Human Consumption
• Standard 4.2.2 Primary Production and Processing Standard for Poultry Meat
• AS 4466:1997 Australian Standard for Hygienic Production of Rabbit Meat for Human Consumption
• AS 4464:2007 Australian Standard for the Hygienic Production of Wild Game Meat for Human Consumption
• AS 5010:2001Australian Standard for Hygienic Production of Ratite (Emu/Ostrich) Meat for Human Consumption
• AS 5011:2001 Australian Standard for Hygienic Production of Natural Casings for Human Consumption
• AS 5008:2007 Australian Standard for Hygienic Rendering of Animal Products
• PISC Technical Report 88 - Amended 2009 Standard for the Hygienic Production of Pet Meat
• A Guide to the Implementation and Auditing of HACCP SCARM Report 60
• Australian Meat Regulators Group Guideline 2020:1 – Alternative Techniques guideline Schedule 2 (Procedures for Post-Mortem Inspection) and Schedule 3 (Ante-Mortem and Post Mortem Dispositions)