A Mansfield resident says his plans to set up a mobile sausage processing and sales caravan are being stymied because the unit has wheels.
Peter Roberts, a former meat inspector, has been trying since 2014 to get his processing and sales caravan, which cost about $50,000 to build, licenced.
He claimed meat safety regulator PrimeSafe had consistently failed to tell him the regulations required for his proposed Mansfield Sausage Kitchen caravan.
The sticking point appeared to be in his plan to process meat in the van, at the back of his Mansfield house, before selling it at local farmers markets.
“The hold-up is there are no regulations for me to work and operate under – PrimeSafe said if I took the wheels off the van, there would be no problem, ” Mr Roberts said.
The hold-up is there are no regulations for me to work and operate under – PrimeSafe said if I took the wheels off the van, and it was a static facility, there would be no problem.
- Peter Roberts, Mansfield Sausage Kitchen owner
“They said I could get a licenced premises here (in Mansfield) to make the snags for me - I would then go and distribute them, in the van.”
But he said that defeated the purpose of the project. “I want to do it 100 per cent, the whole lot - off I would toddle and see if it worked or not.”
As it stood, PrimeSafe was telling him he would have to buy another, purpose built and registered meat transport van, to move the sausages he had processed in the van, at his home.
Mr Roberts said he sensed a niche in the market, after a long-standing Mansfield butcher’s shop, which used to make sausages, closed.
“We lost our abattoirs, two shops closed, and there was a hole there, a niche there, that was clearly left vacant.”
The van had been purposely built for food production and sale, with stainless steel fittings, an independent power supply, hot and cold water and fridges which were designed to fulfill national food safety standards.
“It’s just got bogged down, and every time I have made an approach, I have hit a brick wall,” Mr Roberts said. “I know how to work in messy environments, I know what healthy and wholesome food looks like, how to treat and respect wholesome and healthy food, and yet I can’t get a go.”
A PrimeSafe spokesperson said the regulator ensured food businesses implemented Australian Food Safety Standards and Victorian legislation, so that meat and seafood was safe to eat, and consumers and markets maintained confidence in Victoria's internationally recognised meat and seafood.
“Australian Food Safety Standards and Victorian legislation define a meat processing facility as a place or premises and include requirements for construction, essential services, hygiene and waste management.
“This means that meat processing activities, including manufacturing and packaging are permitted in a meat processing facility, and not a vehicle.”
The spokeswoman said PrimeSafe continued to engage with industry and licensees through its ongoing implementation of the Myer's Review recommendations.
“PrimeSafe will ensure that any change to compliance requirements in these areas is in accordance with the Food Standards Code and does not compromise public health and consumer confidence.”
She said PrimeSafe’s information and support area was being widely used and assisted new and prospective businesses to understand the Standards and compliance requirements and to facilitate new ways of doing things.
Anyone with a query about food safety for meat and seafood, or an interest in entering the industry should contact PrimeSafe www.PrimeSafe.vic.gov.au
