规定了澳大利亚所有注册机构加工供人类食用的兔子肉的生产和卫生质量控制要求。本标准由澳大利亚和新西兰农业和资源委员会（ARMCANZ）下属的农业和资源管理常设委员会（SCARM）技术小组委员会制定。它也被称为SCARM报告59。

Sets out requirements for the production and hygiene quality control of meat from Rabbits processed for human consumption at all registered establishments in Australia. This Standard was developed by a technical subcommittee of the Standing Committee on Agriculture and Resource Management (SCARM) under the Agriculture and Resource Council of Australia and New Zealand (ARMCANZ). It is also known as SCARM Report 59.