Food safety guide
Food safety considerations for bulk meat purchasing
In short
When you buy meat in bulk, food safety rests on three things: buying from suppliers licensed or accredited for what they do, keeping the product under temperature control from pickup to storage, and keeping records that identify every delivery and its supplier. The Food Standards Code, AS 4696:2023 and state meat regulators set the framework. This guide is general information, so confirm your own obligations with your state regulator.
The framework at a glance
- The Australia New Zealand Food Standards Code, including Standard 3.2.2 food safety practices, administered with FSANZ guidance
- The Code's primary production and processing standard for meat, which FSANZ describes as addressing food safety across the meat supply chain
- AS 4696:2023, the Australian Standard for the hygienic production and transportation of meat and meat products for human consumption
- State regulators such as Safe Food Production Queensland, the NSW Food Authority and PrimeSafe in Victoria
AS 4696:2023
Published by Standards Australia in 2023, AS 4696:2023 replaced the 2007 edition. The Department of Agriculture, Fisheries and Forestry notes it took effect in export-registered meat establishments from 1 July 2023. State and territory laws require people involved in slaughter and processing to comply with the relevant Australian Standards, so ask your suppliers how they meet it.
Buy from licensed or accredited suppliers
In Queensland, accreditation covers handling, packaging, storing, processing and transporting meat. The NSW Food Authority licenses meat businesses and cold stores, and PrimeSafe licenses meat businesses in Victoria. Check a supplier's licence before you buy, and recheck it periodically.
Temperature control
Raw meat and poultry are potentially hazardous foods. FSANZ guidance is to keep them at 5°C or colder, and frozen food frozen hard. Agree delivery temperatures or a safe time period with the delivery business, and keep product under temperature control once received.
Date marking
Packaged food carries a use-by or best-before date set by the supplier. Food must not be sold after its use-by date. Food with a best-before date may be sold after that date if it is still fit for consumption. Check dates on receipt and plan rotation around them, especially for short-dated stock.
Receiving checks
- Temperature: chilled at 5°C or colder, frozen frozen hard
- Packaging: covered, intact and not damaged
- Identity: you can identify the food and know the supplier's name and address
- Paperwork: the delivery matches the order and the docket
- Dates: use-by and best-before dates suit your intended use
Records and traceability
Keep the order, delivery docket, temperature checks and invoice for each delivery. If a problem appears later, these records let you identify the product, the supplier and the delivery quickly.
Where Protein Link sits
Protein Link reviews suppliers and buyers before they trade, and every listing states its storage state. Suppliers remain responsible for product quality and for their own licensing, and buyers remain responsible for their own receiving and storage. Each order is recorded with its specification, volume, price and documents, which supports your own records.
Sources
- Keeping food at the right temperature · Food Standards Australia New Zealand
- Receiving food · Food Standards Australia New Zealand
- Use-by and best-before dates · Food Standards Australia New Zealand
- Primary production and processing standards · Food Standards Australia New Zealand
- AS 4696:2023 Hygienic production and transportation of meat and meat products for human consumption · Standards Australia
- Implementation of the new Australian Standard for the hygienic production and transportation of meat · Department of Agriculture, Fisheries and Forestry
General information only, not legal, food-safety or tax advice. Check current requirements with the relevant regulator for your state and product.
Frequently asked questions
What is AS 4696:2023?
It is the Australian Standard for the hygienic production and transportation of meat and meat products for human consumption, published by Standards Australia in 2023 to replace the 2007 edition.
Who regulates meat businesses in my state?
Each state has its own arrangements. Examples include Safe Food Production Queensland, the NSW Food Authority and PrimeSafe in Victoria. Your state food regulator can confirm what applies to your business.
Can meat be sold after its use-by date?
No. FSANZ explains that food must not be sold after its use-by date. Best-before food can be sold after the date if it is still fit for consumption.
Is a temperature check on delivery really necessary?
FSANZ receiving guidance is to check chilled food is at 5°C or colder and frozen food is frozen hard when delivered. A recorded check is also your evidence if there is a dispute.
Does Protein Link check product quality?
Protein Link verifies the businesses that trade on the platform. Suppliers remain responsible for product quality and for meeting food safety requirements.
Source through Protein Link
Request buyer access. Verification is free, and stock and pricing become visible once your business is approved.