Australian Standard for the Construction of Premises and Hygienic Production of Poultry Meat for Human Consumption, , 9780643092617

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

Food Regulation Standing Committee Technical Report Series 1

Illustrations
56 pages
Publisher: Food Regulation Standing Committee (FRSC)

Paperback - 2006
ISBN: 9780643092617 - AU $ 35.00

PDF - 2006
ISBN: 9780643092693

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.

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).

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

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

All those involved in the construction and operation of premises used for slaughtering and processing of poultry.

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.

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