2020 October 30, Australian Department of Agriculture Water Resources issued a "cold meat category and meat products frozen indicators Application Guide" with effect from 30 October 2020. The main content of the guide includes:

1. Freezing treatment of meat carcasses, boxed products, heat-treated boneless products, and internal organs;

2. Pre-freezing good hygiene planning and hazard critical control point technology, freezing hygiene;

3. Intestinal pathogens during meat freezing, such as scientific estimation of microbes, E. coli prediction models, parameter selection, and microbial growth;

4. Freezing requirements;

5. Food safety situation;

6. Use freezing indicators to prove and verify the effect of freezing.

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