New South Wales Consolidated Regulations New South Wales Consolidated RegulationsThe minimum standards for an abattoir are as follows:
(a) in relation to an abattoir at which the slaughtering of meat (other than poultry meat, rabbit meat, ratite meat or crocodile meat) is authorised by the licence-the standards specified in the publication titled AS 4696-2002, The hygienic production and transportation of meat and meat products for human consumption published by Standards Australia, as in force from time to time,
(b) in relation to an abattoir at which the slaughtering of poultry meat is authorised by the licence-the standards specified in the publication titled Australian Standard for Hygienic Production of Poultry Meat for Human Consumption published by ARMCANZ, as in force from time to time,
(c) in relation to an abattoir at which the slaughtering of rabbit meat is authorised by the licence-the standards specified in the publication titled Australian Standard for Hygienic Production of Rabbit Meat for Human Consumption published by ARMCANZ, as in force from time to time,
(d) in relation to an abattoir at which the slaughtering of ratite meat is authorised by the licence-the standards specified in the publication titled New South Wales Code of Practice for Hygienic Production of Ratite (Emu/Ostrich) Meat for Human Consumption published by the Food Authority, as in force from time to time,
(e) in relation to an abattoir at which the slaughtering of crocodile meat is authorised by the licence-the standards specified in the publication titled Australian Standard for Hygienic Production of Crocodile Meat for Human Consumption published by ARMCANZ, as in force from time to time,
(f) in relation to an abattoir at which the slaughtering of more than one type of meat referred to in the preceding paragraphs is authorised by the licence-the minimum standards specified in each of the relevant paragraphs.