Specialised (High-Risk) Foods

Specialised (high-risk) foods are ready-to-eat. They do not need to be cooked by the consumer before eating.

They can be:

• ready-to-eat meat products, smallgoods and seafood that are processed or raw
• ready-to-eat uncooked comminuted fermented meat (UCFM) products.

These ready-to-eat foods are higher risk because:

• the usual methods to kill harmful bacteria may not be used during processing
• they may be uncooked and raw
• contamination can occur when the ready-to-eat food is sliced, shredded, cut and packaged for retail sale
• the food is not cooked at home by the consumer.

Businesses that make specialised foods are highly regulated and closely monitored by PrimeSafe.

Ready-to-eat processed products

These foods are processed by cooking, curing, salting, drying and/or fermenting. Examples are ham, dried meat jerky, prosciutto and smoked salmon.

The processes used must meet the requirements of the Australian Standard Hygienic Production and Transportation of Meat and Meat Products for Human Consumption (AS 4696) and the Australia New Zealand Food Standards Code.

Check the Australia New Zealand Food Standards Code for limits for specified pathogenic bacteria for high-risk meat products like smallgoods and ready-to-eat meats. 

To manufacture ready-to-eat processed products you need to:

• be licensed by PrimeSafe
• have specific approval from PrimeSafe to manufacture
• test annually to show that your products do not contain pathogens above the level stated in the Australia New Zealand Food Standards Code. 

Your validation testing must follow the requirements of the Australia New Zealand Food Standards Code for each type of pathogen.

For information on managing Listeria in packaged ready-to-eat meat products with a shelf life of five days or more, see the Australian Meat Regulators Group (AMRG) Guidelines for managing Listeria.

For information by PrimeSafe on Listeria go to Listeria Management for Ready to Eat Meat Products PrimeSafe Technical Guideline.

Manufacturing smallgoods

Smallgoods can be:

• cooked; cured cooked; cured uncooked meat products
• ready-to-eat meat products
• meat products that are heated before consumption.

Fresh sausages are not smallgoods.

Smallgoods can become contaminated with bacteria from:

• poor processing
• cross contamination between raw and cooked products
• poor facility design
• poor hygiene and sanitation
• incorrect handling practices.

Before you start making smallgoods you need:

1. A licence from PrimeSafe or approval if you have an existing licence.
2. To be able to meet the requirements in the Australian Standard for the Hygienic Production and Transportation of Meat and Meat Products for Human Consumption (AS 4696), the Australia New Zealand Food Standards Code and the testing requirements in the Australian Meat Regulators Group Guidelines for the management of Listeria.
3. A food safety program that shows how your business will address food safety risks and meet the Standards.

For more information about smallgoods go to Smallgoods PrimeSafe Technical Guideline.

Ready-to-eat seafood

Seafood that isn’t cooked or heated is a high-risk food.  Processes like salting or smoking might not kill all pathogens. To keep seafood safe, businesses need to manage the food safety risk.

The Australia New Zealand Food Standards Code:

• has rules for testing seafood safety, listed in Standard 1.6.1 and Schedule 27
• requires special tests for toxins in certain shellfish, like cockles and mussels, explained in Standard 1.4.1 and Schedule 19
• requires harvesters to only collect shellfish from areas approved by Standard 4.2.1 .

Ready-to-eat uncooked comminuted fermented meat (UCFM) products

UCFM products are meat products that have been fermented and matured. Importantly, they have not been heated to 65°C and kept at that temperature for at least 10 minutes during production, or similar high temperature process. This means that bacteria present in the raw meat may not be killed during processing. Examples are salami, chorizo and pepperoni.

To get approval to manufacture UCFM products:

1. Submit a written request with Hazard Analysis Critical Control Points (HACCP) procedures.
2. Show us that you comply with the Australian Standard for the Hygienic Production and Transportation of Meat and Meat Products for Human Consumption (AS 4696) and the Australia New Zealand Food Standards Code.

We will assess your procedures and inspect your facility. If your facility is compliant we will grant you approval to begin a trial.

3. Submit the results from the trial to us for final approval.

You cannot start the manufacturing of UCFM products until we give you written approval.

If you are already manufacturing UCFM with our approval and want to change your procedures, you need to get our approval again.