Processed Meat Products (Quality)
Processed Meat Products (Quality)
The purpose of quality inspections on processed meat products is to ensure that the products sold adhere to the regulations. The quality inspections on processed meat products is to ensure that public receive a product that is fresh, clean and of a good quality.
- must be sold according to the prescribed class and grade;
- must be sold according to the prescribed class and grade;
The Regulations regarding Control over the Sale of Processed Meat Products makes provision for:
- Categories and classes
- General standards
- Compositional standards
- Requirements for Containers and outer containers
- Marking of containers and outer containers
- Sampling and analysis
Any Questions? Ask our Bot!
Give Us A Chance To Prove It!
"ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. Nam cumque odit, wisi dicta."
Frequently Asked Questions
Explore our Frequently Asked Questions (FAQ) section to gain insights into the quality inspection of processed meat products. Learn about the relevant legislation that governs these inspections, discover where they are conducted, and understand the types of sampling and testing performed on the products. Additionally, find clear explanations on the difference between sampling and inspections and identify who is responsible for conducting these inspections. Our FAQ provides detailed information to help ensure compliance and thorough understanding of inspection protocols for processed meats.
Where will the inspections take place?
Inspection will take primarily at the producers, however, inspections will also take place at distribution centres and retailers.
What sampling/testing will be done on the product?
The following tests will be done on the product sampled:
Fat content
Moisture content
Protein content
Calcium determination (MRM only)
What is the difference between sampling and inspections?
Sampling is the removal of a product to conduct compositional testing at a laboratory to ensure that the composition meeting the specifications in the regulations.
Inspections are the verification of categories, classes, containers and outer containers of the final product to ensure compliance to the regulations.
Who conducts the inspections?
Food Safety Agency has been assigned to conduct the inspections under the APS Act and the Processed Meat Products Regulations