The Town's Health Local Law 2003 stipulates the requirements for keeping of poultry which includes fowls, peafowls, turkeys, geese, ducks and other domestic fowls. Residents may keep up to a combined total of 12 poultry (including a maximum of 2 ducks or geese) and pigeons in a residential area.
If you decide to keep poultry you must comply with these conditions:
- no poultry may be kept within 15 metres of a dwelling house;
- poultry are to be housed in a properly constructed and securely fastened structure or enclosure;
- the yard must have an unobstructed area of at least 30 square metres;
- no poultry may be kept within 18 metres of a street other than a right of way; and
- no poultry may be ket within 1.2 metres of any side or rear boundary of the premises.
It is highly recommended that the floor of the enclosure is made of concrete with a smooth finish and a fall of 1:50 towards the front.
The enclosure must be maintained in a clean condition at all times so as to avoid offensive odours and prevent attraction of flies and rodents. Faeces and food waste must be disposed of in such a manner that it will not create a nuisance. Stored food should be kept in sealed containers that are fly and vermin proof and it is advised to implement an adequate fly and rodent control program.
ROOSTERS ARE PROHIBITED IN THE TOWN OF VICTORIA PARK. Roosters create a considerable noise nuisance for residents and must be removed immediately.
If you are having problems with your neighbours poultry, such as rodents or odour, please contact Environmental Health Services by completing a Health Service Request form.
You can refer to the Department of Agriculture and Food's brochure above for more information of adequate enclosure, however they must be properly constructed and secured.
Poultry may be exercised for a short period during the day however they must not be able to approach any side or rear boundary within 1.2 metres and they must be kept in a secure enclosure overnight.
Owners must not allow poultry to become a nuisance to neighbours.
Eggs must be cleaned before being sold. When washing soiled eggs, first scrape off the dirt/faecal matter covering the egg using clean, warm water and detergent. It is important the water temperature is higher
than the egg temperature (around 15°C higher but not greater than 50°C).
Eggs producers must comply for the Food Standards Code labelling requirements to ensure traceability. Exemptions from labelling are only permitted where:
- eggs are sold individually without any form of packaging (such as a tray or carton);
- eggs are sold when the customer selects the eggs from a tray and the shop keeper places the eggs in a suitable container.
Labels must include:
- food name or description of the food
- lot identification
- name and business address of the supplier
- mandatory warning and advisory statements and declarations
- date marking
- directions for use or storage
- nutrition information panel
It is an offence to sell cracked or dirty eggs.