If you are processing meat or meat products and supply meat from a retail premise, then you require an accreditation with Safe Food Production Queensland (Safe Food).
These activities are classified as processing carried out in a meat retail premises under the Meat Scheme of the Food Production (Safety) Regulation 2014.
Under the Meat Scheme, there are two levels of risk associated with processing meat in a retail premises.
Low risk: processing raw meat only
High risk: processing meat that has undergone heat treatment (e.g. cooking/cooling, smoking, drying)
If you are wholesaling and supply more than 1 tonne of product/week, you will require an accreditation as a Processor.
If you are transporting meat to your retail premises or other businesses, you will require an accreditation as a Transporter.
If you are producing take home meals, such as pies, lasagnas or hot food, then you may require a licence from your local council for these activities.
Complete the application form and select processing carried out in a meat retail premises as your activity on page 2.
Fees and payment details can be viewed within the application form.
You must submit either a management statement or Food Safety Program for your retail premises.
If you are only processing raw meat for sale in your retail store, you can submit a management statement. A management statement is a concise way of documenting how your business intends to operate and what activities you intend to undertake. It should be written by you (the applicant) in your own words.
Food Safety Program
If you are undertaking “high risk” activities (i.e. cooking/cooling, smoking or drying meat), you must submit a Food Safety Program (FSP). A FSP documents the processes and procedures you will follow to minimise or eliminate food safety risks and ensure the food you produce is safe. This is a detailed document that covers all aspects of your business, from inputs, product descriptions and temperatures, right through to cleaning, maintenance and pest control. It involves a risk assessment to identify where any possible issues may arise, how to recognise these issues, what the acceptable limits are around each step, and what to do to rectify a food safety issue, should it occur.
A FSP can be developed in partnership with a food safety consultant or your industry peak body. However, you are not obliged to use these.
Please provide a copy of your site plan/site map.
Please submit photos that show the following:
You must provide written confirmation from your local council that you are permitted to undertake your proposed activities at the site from which you intend to operate. If you are taking over an existing retail butcher shop, this won’t be required.
If you are taking over an existing retail butcher shop that already has an accreditation with Safe Food, you must apply for a new accreditation. Accreditations are non-transferable. You should also provide a written notice of surrender from the current owner of the premises.
Submit your completed application to us at email@example.com or PO Box 221, Greenslopes, Brisbane, QLD 4120.
Under the Food Production (Safety) Act 2000, it is unlawful to engage in certain activities relating to primary production or processing of food until you have been granted an accreditation by Safe Food. As such, you should allow adequate time for your application to be reviewed by Safe Food before you begin operating.
Your application will aim to be assessed within 14 days, although applications submitted in their entirety (with all the items outlined above) are likely to be processed faster.
Upon submission of your application, a member of our Central Assessment Team will contact you for payment (if paying by credit card). Once payment has been received, your application will be assessed, and we will contact you if we require any further information.
You will be notified in writing about the outcome of your application (approved or refused).
If you intend to undertake “high risk” activities, then you may be issued a temporary accreditation.
A temporary accreditation is issued for a period of up to two months, prior to being considered for an open accreditation.
Under a temporary accreditation, you must have your food production system approved by Safe Food before you can begin supplying food that poses a higher risk to consumers. High risk foods include products like ready-to-eat meats (example only). Your level of risk will be based on what is documented in your management statement or Food Safety Program and compared against the Food Production (Safety) Regulation 2014.
If you are issued a temporary accreditation, you will be required to submit additional technical information to demonstrate that your nominated food safety controls are effective in maintaining compliance with the requirements of the Meat Scheme. This required information is in addition to the application process and will incur additional costs. You will be notified in writing if you are issued a temporary accreditation and what you need to supply.
For more information about temporary accreditation requirements, please contact us.
Fees are based on the activities you are carrying out and are outlined in the Application form.
New applications will incur a one-time application fee that is non-refundable.
Our accreditation period runs from 1st January – 31st December*. You will therefore need to renew your accreditation on an annual basis.
For more information, please refer to our fees & charges.
*Our fees are not pro-rata.
Food Production (Safety) Regulation 2014
Food Production (Safety) Act 2000
Standard 4.2.3 – Primary Production and Processing Standard for Meat
AS4696 – Australian Standard for the Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
AS4465 – Australian Standard for Construction of Premises and Hygienic Production of Poultry Meat for Human Consumption
Safe Food Notifications Protocol