AS 4465-2006 Construction of premises and hygienic production of poultry meat for human consumption
Standards Australia
Supersedes: AS 4465-2001 AMDT 1 Construction of premises and hygienic production of poultry meat for human consumption
Supersedes: AS 4465-2001 Construction of premises and hygienic production of poultry meat for human consumption
Draft Designation: DR 04280This publication has been approved as an Australian Standard and replaces the previous Australian Standard for Construction of Premises and Hygienic Production of Poultry Meat for Human Consumption (AS 4465:2001/Amdt 1–2003). Other standards in the series are:
Australian Standard for the Hygienic Production of Game Meat for Human Consumption.
AS 4464:1997
Australian Standard for the Hygienic Production of Rabbit Meat for Human Consumption.
AS 4466:1997
Australian Standard for the Hygienic Production of Crocodile Meat for Human Consumption.
AS 4467:1998
Australian Standard for the Hygienic Production of Natural Casings for Human Consumption.
AS 5011:2001
Australian Standard for the Hygienic Production of Ratite (Emu/Ostrich) Meat for Human Consumption.
AS 5010:2001
Australian Standard for the Hygienic Production and Transportation of Meat and Meat Products for Human Consumption.
AS 4696:2002
Australian Standard for the Hygienic Rendering of Animal Products.
AS 5008:2001/Amdt 1–2003.
Originated as AS 4465-1998. Previous edition 2001. Third edition 2006.
Part A of this Standard applies to the construction and equipment of all processing premises where poultry are slaughtered for the production of poultry meat for human consumption. It contains the minimum construction requirements for premises used for the production of wholesome poultry meat.
Part B of this Standard applies to the hygienic production for human consumption of products derived from poultry. However, it does not apply to the retailing of poultry meat and poultry meat products.
This Standard is based on hazard analysis critical control point (HACCP) principles. Operators of poultry processing establishments should seek training in HACCP principles and then develop an establishment-specific quality assurance manual based on HACCP that meets or exceeds the minimum requirements of this Standard.
For the purpose of understanding how HACCP is implemented and audited in the Australian meat industry, poultry meat processors should refer to A Guide to the Implementation and Auditing of HACCP.
Alternate techniques or procedures to those detailed in the Standard may be used by operators providing that compliance with the overall goal can be verified by the use of HACCP-based programs.
Authorities with regulatory responsibilities for the processing of poultry for human consumption shall enforce compliance with this Standard.
This Standard is structured within a performance-based framework focussing on the need for product wholesomeness.
Whenever the words ‘should’ and ‘shall’ appear in this Standard they are to be interpreted as meaning desirable and mandatory, respectively.
The Australian Standard for the Hygienic Production of Ratite (Emu/Ostrich) Meat for Human Consumptionapplies to the slaughter and processing of emus and ostriches.
This Standard applies as the Australian Standard for Construction of Premises and Hygienic Production of Poultry Meat for Human Consumption.
Operation under this Standard implies compliance with the relevant Model Code of Practice for the Welfare of Animalsand the Model Code of Practice for the Welfare of Animals – Livestock at Slaughtering Establishments.
Contents:
1: Scope
2: Definitions
Part A: Minimum Standards Of Construction Of Poultry Processing Premises
Part B: Minimum Processing Procedures Designed To Ensure An Acceptable Standard Of Hygiene In Poultry Processing
Meat for Human and Animal Consumption.
ACT Health; Australian Chicken Meat Federation and Australian Poultry Industries; Association; Australian Meat Industry Council; Australian Quarantine and Inspection Service (Commonwealth); Australian Renderers Association; Department of Health, WA; Department of Primary Industries, Water and Environment, Tas.; Department of Primary Industry, Fisheries and Mines, NT; Food Standards Australia New Zealand; Meat&Livestock Australia; Meat Standards Committee; NSW Food Authority; Primary Industries Standing Committee; Primary Industries and Resources, SA; PrimeSafe; Safe Food Queensland; South Australian Meat Hygiene Advisory Council; The Australian Game Meat Producers Association; WA Meat Industry Authority.
