Sourcing dissection materials: I am a laboratory technician in regional NSW. Could you please advise me on the following or provide me with a person who may be able to answer my questions regarding dissection materials?

Currently we are supplied with dissection specimens from a local certified abattoir and have also in the past sourced them from local butchers, however, I have been advised that this may not be ideal due to new food regulations. Is there any formal written procedures for use in schools on dissections and the quality of items to be supplied?

Any information you can provide on this matter would be greatly appreciated.