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Food Focus August 2007
Selling meat at market stalls
An email survey of territorial authorities by NZFSA found that food hygiene regulations relating to the sale of raw meat from stalls is being interpreted differently around the country
The increasing popularity of farmers’ markets offers an opportunity for selling meat and meat products from market stalls. NZFSA has responded to concerns around the sale of meat in this manner; in particular the sale of red (raw) meat, believed to be in contravention of the Food Hygiene Regulations 1974.
Regulation 46(4) prohibits the sale of meat from stalls unless it has been cooked, canned or cured. Sausages and pre-packed poultry are also permitted by the regulations.
NZFSA could either enforce the regulation, which would effectively ban the sale of red meat at market stalls, or identify an alternative solution that fits the current move to risk assessments for these types of operation.
After consulting with territorial authorities (TAs), the retail meat industry, NZ Pork Industry Board and the Farmers’ Markets New Zealand Association, the latter course has been chosen. NZFSA will work with TAs to resolve the current legal issue and offer a workable solution.
Why the concern?
There are good reasons behind the regulations restricting the sale of red meat at markets.
Open-air markets are unlikely to have the facilities needed for good operating and hygienic practices when handling unwrapped meat. In this case, all processing of meat for sale at market stalls would need to be carried out at premises that do have good food hygiene practices.
There is a high likelihood that unwrapped meat will come into contact with dirty hands, surfaces, pests and other contaminants while in transit. The products on display may also be exposed to flying insects, windborne dust and dirt, and ‘picky’ customers.
Meat should be kept refrigerated at a temperature below 4°C, or frozen. Chilled storage areas are unlikely to be provided at markets, and hot summer days will require a greater effort to keep food cold.
Guidance for TAs available
NZFSA has developed guidance material outlining the steps that stallholders can take to keep meat and meat products safe at markets. It provides information about food safety legislation and good practices for complying with legal requirements for anyone who intends to sell meat from stalls. This includes identifying that:
• meat is ‘regulated meat’ – that it has been processed in accordance with the Animal Products Act (ie: it is slaughtered and dressed at facilities that have a risk management programme)
• pre-sale storage, cutting, preparation and packing occur in ‘registered’ premises
• packaging used is impervious (ie: vacuum packed or similarly sealed), to contain products and prevent contamination during transport and on site
• ‘suitable’ chilled storage is provided during transport and while at the stall
• temperatures of meat and meat products are regularly checked to ensure they are maintained at 4°C or below, to minimise bacterial growth.
This guidance material is available for all existing stalls currently selling or proposing to sell meat and meat products, and for market operators and TAs. It is intended that a ‘responsible’ person for the market (ie: the market operator) will check that the guidance is being followed at stalls, while TAs that regulate food safety at markets will also ensure that appropriate steps are being taken.
Later in the year NZFSA will audit markets to see how well the guidelines are being applied.
The Domestic Food Review proposes to change the way food safety legislation is applied in New Zealand, placing the emphasis on the food business operator to identify how safe food will be produced by the business. These safe practices will need to be identified in a Food Control Plan that will be registered through the TA. The current guidance material is the first step in that direction and will ultimately form part of a ‘Farmers Market Food Control Plan’. It is anticipated that this will be implemented during 2008/09.
The guidance material is available on the NZFSA website (www.nzfsa.govt.nz/processed-foodretail-sale/index.htm ) and NZFSA would be pleased to receive feedback from TAs identifying how the sale of meat is controlled at any stalls in their area. Please contact Chris Hewins, on 04 894 2567 or 029 894 2567, or email chris.hewins@nzfsa.govt.nz.
Keeping meat safe
Various industry standards have been developed around the handling of meat for sale to minimise risks to consumers of contracting a foodborne illness. The following are some points to keep in mind if meat is being sold at markets.
What constitutes meat?
‘Meat’ means any part of any mammal or bird used for human consumption. The law currently allows the sale of pre-packaged poultry, sausages, cured or cooked meat products, such as ham and bacon, at market stalls provided they are handled and stored correctly.
What is an approved source?
Meat should be obtained from a registered supplier operating in accordance with the Animal Products Act, or a local butcher registered with a TA or operating a food safety programme registered with NZFSA. All operators must display current copies of their certificates of registration where customers can see them.
Certain meat prescribed in the Animal Products Act 1999 is not permitted for sale. Homekilled and recreationally caught meat, such as wild game animals, does not go through an inspection regime and therefore offers no assurance it is safe to eat.
How should meat be handled?
Food safety hazards associated with meat processing and handling activities, and how they are to be managed, are identified in registered programmes; while Part Vlll of the Food Hygiene Regulations specifically relates to the handling of meat and fish at other premises.
The ‘4Cs’ of food safety – clean, cook, cover, chill – that apply to food wherever it is handled for sale, also apply to meat destined for sale at market stalls. A fifth food-safety ‘C’ needs to be taken into account at markets – carrying food from where it has been prepared to where it is sold.
Where should meat be prepared?
All processing of meat for sale must take place at premises where there are facilities that enable operators to carry out good food hygiene practices. Facilities will include washbasins, chillers and freezers, while practices include personal hygiene and a cleaning regime for preparation surfaces and equipment. Someone needs to be in charge of managing food safety throughout the business.
How should meat be carried or transported?
Unless it is being worked, meat and meat products should be kept refrigerated at a temperature below 4°C, or frozen. Transporting large consignments might mean using a vehicle with an active refrigeration unit, while for smaller amounts a plug-in chiller running off a vehicle battery may be sufficient.
Chilly-bins may be suitable but must have enough cold blocks to keep the meat at or below 4°C at all times. This means regularly checking the temperature and replenishing blocks. Hot days will require greater effort.
Whichever equipment is used, it must be capable of meeting mandatory commercial temperature requirements and regularly checked that it is meeting them.
How should meat be displayed?
Meat should be displayed for sale in a refrigerated unit. Displaying small amounts, with the remainder in cold storage, minimises the time stock is exposed to temperature fluctuations and reduces product wastage at the end of trading.
Keep displayed meat out of direct sunlight so the upper surfaces do not warm up and let pathogens multiply.
Temperatures of meat and meat products on display need to be checked regularly to ensure they remain at or below 4°C at all times.
An alternative to a chilled display is to display samples while serving customers from refrigerated stock. Such samples must be clearly labelled and thrown away at the end of trading.
New Zealand Food Safety Authority
68-86 Jervois Quay
PO Box 2835
Wellington
NEW ZEALAND
Phone: +64 4 894 2500
Fax: +64 4 894 2501
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