Australian Standard for the Hygienic Production and Transportation of Meat and Meat Products for Human Consumption

Primary Industries Report Series 80

This product is withdrawn

		80 pages Publishers: CSIRO PUBLISHING / PISC (SCARM) 2002

Description  | Contents  | Related Titles

Description
THIS PRODUCT HAS NOW BEEN REPLACED BY Food Regulation Standing Committee Technical Report Series 3. AS 4696:2007

The prime objective of this Standard (AS 4696:2002) is to ensure that meat and meat products for human consumption comply with food safety requirements and are wholesome.

The Standard reflects the fact that food safety risks extend through the food preparation chain and are not confined to the preparation, handling and storage of end products. It includes the need for systems to be in place for the accurate identification, traceability, effective recall and integrity of meat and meat products and includes animal welfare objectives where they impact on food safety and on public expectations as to wholesomeness.

The Standard sets out the outcomes required for the receival and slaughter of animals, the dressing of carcases, the processing (including further processing), packaging, handling and storage of meat or meat products. It also consolidates, in the one Standard, rules for the construction of premises and transportation of meat and meat products.

Similarly this Standard is broad enough in scope to apply to retailers who store or prepare meat and meat products and to the transportation of meat and meat products from the retailer to the consumer.

Contents

Preface
Part 1 Introduction

1 Preliminary

2 Application
Part 2 Wholesomeness and operational hygiene

3 Management of wholesomeness

4 Operational hygiene

5 Cross contamination
Part 3 Slaughter and dressing of animals

6 The supply and admission of animals for slaughter

7 Animal welfare

8 Ante-mortem inspection and disposition

9 Slaughter and dressing

10 Post-mortem inspection and disposition
Part 4 Processing

11 Chilling and freezing

12 Thawing, tempering, boning and other processing of raw meat

13 Further processing
Part 5 Packaging, storage and handling

14 Packaging

15 Storage and handling
Part 6 Identification, traceability, integrity and record keeping

16 Identification, traceability and integrity

17 Animal food and pharmaceutical material

18 Record keeping
Part 7 Premises, equipment and essential services

19 Premises and equipment

20 Hygiene and sanitation facilities

21 Essential services
Part 8 Transportation of meat and meat products

22 Management of wholesomeness

23 Operational hygiene

24 Wholesomeness and identification during transport

25 Meat transport vehicles and equipment
Schedule 1 Personal hygiene
Schedule 2 Procedures for post-mortem inspection
Schedule 3 Ante-mortem and post-mortem dispositions

Related Titles

Primary Industries Report Series