Australian Standard for the Construction of Premises and Hygienic Production of Poultry Meat for Human Consumption

Paperback - March 2006 - AU $35.00

PDF - March 2006

Provides standards to facilitate hygienic production of poultry meat.

This Standard is based on Hazard Analysis Critical Control Point (HACCP) principles and is an update of Australian Standard for the Construction of Premises and Hygienic Production of Poultry Meat for Human Consumption 2nd Edition AS 4465:2001. It applies to the minimum construction requirements for premises and equipment where poultry are slaughtered for human consumption. + Full description

It aims to facilitate the production of wholesome poultry meat by:

  • preventing product contact with contaminating materials
  • enabling effective cleaning programs to operate
  • controlling ingress of contaminating materials and vermin
  • providing adequate means of protecting product wholesomeness.

Part B of the standard covers the hygienic production for human consumption of products derived from poultry but does not apply to retailing poultry meat or poultry products.

Standards covering meat for human consumption now come under the control of FRSC (Food Regulation Standing Committee) previously covered by PISC (Primary Industries Standing Committee).

- Short description

Details

Paperback | March 2006 | $ 35.00
ISBN: 9780643092617 | 56 pages
Publisher: Food Regulation Standing Committee (FRSC)
Illustrations PDF | March 2006 |
ISBN: 9780643092693 | 56 pages
Publisher: Food Regulation Standing Committee (FRSC)
Illustrations

Features

  • Based on Hazard Analysis Critical Control Point (HACCP) principles
  • Consistent with the AS/NZS ISO 9000 (2000) series
  • Written in substantial compliance and consistency with Codex Alimentarius Volume 10

Contents

Preface
1. Scope
2. Definitions

Part A Minimum Standards of Construction of Poultry Processing Premises

3. Associated Risks
4. Site and Services
5. Premises Construction – General
6. Processing Areas
7. Transport Vehicle Wash Areas
8. Hygiene and Sanitation
9. Storage Facilities
10. Chillers and Freezers
11. Loading Areas
12. Amenities

Part B Minimum Processing Procedures Designed to Ensure an Acceptable Standard of Hygiene in Poultry Processing

13. Quality Performance Standards
14. Quality Assurance Programs
15. Operational Hygiene Requirements
16. Ante-Mortem Inspection
17. Diseases and Conditions
18. References

Appendices
A: Microbiological Testing
B: Diseases and Conditions of Poultry and their Disposition

Authors

The Food Regulation Standing Committee (FRSC) advises the Australia and New Zealand Food Regulation Ministerial Council (ANZFRMC) on meat standards issues. The FRSC is in turn advised by the Meat Standards Committee (MSC) through the Primary Production and Processing Working Group (PPPWG).

Until Food Standards Australia and New Zealand (FSANZ) include a meat production and processing standard in the Food Standards Code, the MSC will continue to make recommendations on the maintenance of the current standards.