Commonwealth Numbered Regulations Commonwealth Numbered RegulationsMeat of dead animals
(1) For paragraphs 18HC (1) (b) and (2) (b) of the Act, and subject to subregulation (4), the meat of a dead animal mentioned in the following table is specified as a class of articles that must be sold by mass.
|
Item |
Animal |
|
1 |
Amphibian, including frog |
|
2 |
Aquatic reptile or other reptile, including crocodile |
|
3 |
Aquatic vertebrate or invertebrate: (a) including fish; but (b) not including shellfish |
|
4 |
Bird, including (a) chicken; and (b) duck; and (c) emu; and (d) goose; and (e) guineafowl; and (f) ostrich; and (g) pheasant; and (h) quail; and (i) squab; and (j) turkey |
|
5 |
Buffalo |
|
6 |
Camel |
|
7 |
Cattle |
|
8 |
Deer |
|
9 |
Donkey |
|
10 |
Goat |
|
11 |
Hare, but not rabbit |
|
12 |
Horse |
|
13 |
Kangaroo |
|
14 |
Pig |
|
15 |
Sheep |
|
16 |
Wallaby |
Methods of processing meat of dead animals
(2) For paragraphs 18HC (1) (b) and (2) (b) of the Act, the meat of a dead animal mentioned in the table in subregulation (1) which is subjected to a process mentioned in the following table is specified as a class of articles that must be sold by mass.
|
Item |
Process |
|
1 |
Adding a substance (for example, a preservative, colouring or flavouring) |
|
2 |
Boning |
|
3 |
Cooking, if the meat: (a) is cooked for the purpose of sale at another location; or (b) is cooked for the purpose of sale to a reseller |
|
4 |
Crumbing |
|
5 |
Curing for preservation (for example, salting or drying) |
|
6 |
Dicing |
|
7 |
Drying |
|
8 |
Forming |
|
9 |
Freezing |
|
10 |
Glazing |
|
11 |
Marinading |
|
12 |
Mincing |
|
13 |
Pickling |
|
14 |
Salting |
|
15 |
Seasoning |
|
16 |
Shredding |
|
17 |
Slicing |
|
18 |
Smoking |
|
19 |
Tenderising |
(3) For the table in subregulation (1), the meat of a dead animal includes:
(a) the cheek, liver, spleen, tail and tongue; and
(b) tripe.
(4) For the table in subregulation (1), the meat of a dead animal is taken not to be included in the table if it is subjected to a process mentioned in the following table.
|
Item |
Process |
|
1 |
Blending with a significant amount of another product or products |
|
2 |
Combining with a significant amount of another product or products |
|
3 |
Fermenting |
|
4 |
Filling |
|
5 |
Reconstituting |
|
6 |
Stuffing |
(5) For the table in subregulation (1), the meat of a dead animal is taken not to be included in that table if it is mentioned in the following table.
|
Item |
Kind of meat |
|
1 |
Meat that is cooked for the purpose of sale at the place at which it is sold |
|
2 |
Brains |
|
3 |
Feet |
|
4 |
Head |
|
5 |
The whole or any part of a rabbit |
|
6 |
Shellfish, including: (a) molluscs; and (b) crustaceans |
|
7 |
2.1 Use of measuring instrument must not contravene any other provision
(1) In addition to each other offence included in a provision of these Regulations other than this regulation, a person must not use a measuring instrument for trade in a manner that contravenes any other provision of these Regulations.
(2) A person who engages in conduct that contravenes subregulation (1) commits an offence.
Penalty: 20 penalty units.
(3) The offence mentioned in subregulation (2) is an offence of strict liability.
Note 1 For strict liability, see section 6.1 of the Criminal Code .
Note 2 The Act includes several provisions related to the liability of several classes of persons for an offence against a provision of Part IV, V, VI or VII of the Act.
Note 3 See the Act for provisions related to the liability of several classes of persons for the physical element or fault element of an offence against the Act committed by a body corporate.