HOW DO YOU WANT YOUR PRECIOUS ANIMALS PROCESSED? ( OR HOW SAFE DO YOU WANT YOUR MEAT?)
In the interest of your meat safety we happily provide the following facts for your consideration:
Abattoir Mobile / home butcher
Regulated by Federal and State Food Authorities Unregulated
Australian Standards for meat safety apply No standards applicable
Must have qualified and accredited staff No such requirement. Unqualified operators exist
Prescribed and inspected premises No requirement for premises. Carcasses usually processed in open air, subject to contamination risk.
Hygienic processing independently audited by No hygiene guarantees
compulsory carcass swabbing for contaminants
Compulsory equipment sanitation No compulsory sanitation practices
Microbiological monitoring of carcasses required No monitoring of bacterial load at end of processing
Required to have qualified meat safety officers to No meat inspection. Butchers usually
ensure end-product is fit for human consumption receive meat from abattoirs so only see
Qualified meat inspectors can identify disease ‘safe’ meat. Not trained to identify disease
Legally required to stamp inspected carcasses to No guarantee of meat safety
validate meat safety
Produce legal to trade or sell Produce not allowed to leave property of kill
Must have product liability insurance for consumer No product liability insurance required
Abattoir training includes butchery Butchery training is cutting, not slaughter.
Slaughtermen have specified training in slaughter No such requirenment
and animal welfare
What price do you put on the safety of what you put on the table?