The State Government has an election commitment to investigate the regulation of artisan meat processing with the view to allow such processing to occur on Kangaroo Island (KI).
Discussion paper seeking feedback from Kangaroo Island community
A discussion paper () has now been released seeking the views of Kangaroo Island farmers and other community members interested in artisan processing of meat on the Island.
Currently there are no current dedicated livestock processing facilities on Kangaroo Island and the majority of livestock is transported off the Island, for processing elsewhere. KI has only a few accredited facilities to process and handle raw meats (e.g. retail butcher) and cold storage and distribution facilities.
What is included in the discussion paper
PIRSA has begun investigations into various options to allow artisan meat processing which are included in the discussion paper. This also includes balancing the needs of KI producers and residents while ensuring public safety and product stability is maintained in compliance with national food and meat safety standards.
The discussion paper outlines:
- National arrangements for meat processing in South Australia.
- Options for supporting artisan meat processing on Kangaroo Island.
Standards and regulations that must be considered
In South Australia processors also need also need to comply with the Food Act 2001 and the Primary Produce (Food Safety Schemes) (Meat) Regulations 2017.
The same standards apply to the production of artisan products for commercial/retail sale.
How to supply your feedback
Email your feedback on the proposal to allow artisan on-farm meat processing on Kangaroo Island to PIRSA.FoodSafety@sa.gov.au by 5.00 pm on 30 November 2018.
PIRSA Biosecurity SA Food Safety Unit
Phone: (08) 8429 0893