Standards and Guidelines

PrimeNotes

PrimeSafe has developed a range of technical guidelines that provide practical information on food safety issues relevant to the meat, seafood and poultry industries.

Ageing of Beef

This guide describes the requirements for the ageing of beef when storage is intended to change the constitution of the meat through a controlled degradation process.

Ageing of Beef

Listeria Management for Ready to Eat Meat Products

Listeria is a food borne pathogen found frequently in raw foods. It spreads to processed foods through cross contamination, poor hygiene and inadequate processing. The most common foods associated with Listeria include dairy, meat, seafood, fruits and vegetables.

Listeria Management for Ready to Eat Meat Products

Shelf Life and Labelling Requirements for Meat Products

In Australia, meat is processed, packaged and labelled to obtain the maximum shelf life without creating a food safety risk to consumers.

Shelf Life and Labelling for Meat Products

Smallgoods - Meat Products

Smallgoods are meat products that undergo cooking, cooling, curing, fermenting or drying processes. 

Smallgoods - Meat Products