Australian Standard for the Construction of Premises and Hygienic Production of Poultry Meat
This Standard is based on Hazard Analysis Critical Control Point (HACCP) principles and is an update of The Australian Standard for the Construction of Premises and Hygienic Production of Poultry Meat for Human Consumption Second Edition. 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.
- Paperback | 56 pages
- 175 x 248mm
- 01 Apr 2006
- CSIRO Publishing
- Melbourne, Australia
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Table of contents
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.