Cooked meat—manufactured or processed that is ready-to-eat

​Back to Tests applied to risk food

Reference CMP 11/2016

All imported food must comply with Australia’s biosecurity import conditions.

Check the Biosecurity Import Conditions Database (BICON) system to determine if the food you intend to import requires an import permit or a treatment or if it must meet any other conditions. All biosecurity requirements must be met before Imported Food Inspection Scheme requirements apply.

Imported Food Inspection Scheme risk food

Meat products that have been cooked and are processed meat or manufactured meat are classified as risk food. This includes meat from buffalo, camel, cattle, deer, goat, hare, pig, poultry, rabbit or sheep.

Examples of cooked processed or manufactured meat include:

  • frankfurters
  • meat pâté
  • luncheon meat
  • ‘pulled’ pork.

Processed meat is a meat product containing no less than 300 g/kg meat, where the meat (either singly or in combination with other ingredients or additives) has undergone a method of processing other than boning, slicing, dicing, mincing or freezing and includes manufactured meat and cured and/or dried meat flesh in whole cuts or pieces. (Standard 2.2.1—Meat and meat products of the Australia New Zealand Food Standards Code).

Manufactured meat is processed meat containing no less than 660 g/kg of meat. (Standard 2.2.1—Meat and meat products of the Australia New Zealand Food Standards Code).

Food excluded from this testing

  • Food containing less than 300 g/kg of meat.
  • Cooked and processed meat that is not ready-to-eat; for example, meat that must be further cooked before consumption such as frozen meals or smoked bacon.
  • Cooked and processed meat that is dried so that the meat does not require refrigeration (e.g. cooked jerky).
  • Retorted food, where—the final product is in a hermetically sealed (airtight) container and has been heat treated (retorted) within this container so that the final product is shelf stable (not requiring refrigeration).

Bovine spongiform encephalopathy (BSE) requirements are not excluded. Refer to the BSE food safety requirements for beef.

Risk food sampling

When goods are referred for inspection and testing, an authorised officer will take:

  • samples for each product type
  • five sample units per lot for analysis.

Refer to Imported Food Notice 0​3-11 Food sampling under the Imported Food Inspection Scheme for detail on sampling.

Hazard testing

Table 1 shows risk food tests applied to imported cooked meat that is manufactured or processed and is ready-to-eat. The table also includes the permitted results.

The analysis for Salmonella spp. will apply at a reduced rate.

Table 1 Hazard, test applied and permitted result
HazardTest appliedPermitted result

Listeria monocytogenes, Salmonella spp.

Listeria monocytogenes/25 g500 
Salmonella spp./25 g500 
n = the minimum number of sample units which must be examined from a lot of food
c = the maximum allowable number of defective sample units i.e. that have counts between ‘m’ and ‘M’
m = the acceptable microbiological level in a sample unit
M = the level which when exceeded (i.e. the level is greater than M) in one or more samples would cause the lot to be rejected

Label and composition assessment

Food Standards Code chapters 1 and 2

Visual assessment

Imported Food Control Act 1992 section 3(2)(a)(vii) and 3(2)(b)

Version history
DateAmendment details


CMP 05/2014

Replaces Imported Food Notice 09/12 Tests applied to risk category foods


CMP 11/2016

Updated requirements following risk advice provided to the department by FSANZ

Last reviewed: 4 November 2019
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