AS 5010-2001 Hygienic production of ratite (emu/ostrich) meat for human consumption
Standards Australia
This Standard applies to the construction and equipment of all processing premises where ratites are slaughtered for the production of ratite meat for human consumption. It contains the minimum construction, and hygienic production requirements for premises used for the production of wholesome ratite meat.
The overall goal of the standard is that there be no more that a one-log (10-fold) increase in the load of bacterial pathogens on the surface of the meat from the time of dressing until the product is packaged for sale or used as an ingredient for further processing.
Alternative techniques or procedures to those detailed in the standard may be used by operators providing compliance with the overall goal can be verified through the use of Hazard Analysis Critical Control Point (HACCP) based programs.
The Standard shall be applied at all ratite meat establishments, whether operating under a full-time meat inspection program (incorporating HACCP principles), or a HACCP based quality assurance arrangement approved and monitored by the controlling authority.
For the purpose of understanding how HACCP is implemented and audited in the Australian meat industry, ARMCANZ has produced an accompanying document, A Guide to the Implementation and Auditing of HACCP (SCARM report No 60).
This Standard is not intended to be applicable to meat retail premises, however many of the principles are relevant to such premises.
For the purpose of this Standard the word ‘shall’ has been used to clearly indicate that the requirements are mandatory. State and Territory authorities shall enforce compliance with the Standard.
The Standard is to be used in conjunction with:
• Australian Standard for Construction of Premises Processing Meat for Human Consumption;
• Australian Standard for Construction of Premises Processing Animals for Human Consumption;
• Australian Standard for Hygienic Production of Meat for Human Consumption; and
• Australian Standard for Transportation of Meat for Human Consumption.
Operation under this Standard requires compliance with the relevant Codes of Practice for the Welfare of Animals. It also requires the relevant provisions of Commonwealth, State and Territory Wildlife Protection Legislation to be observed.
This Standard applies as the Australian Standard for the Hygienic Production of Ratite (Emu/Ostrich) Meat for Human Consumption.
First published as AS 5010-2001.
2: Quality Performance Standards
3: Definitions
4: Quality Assurance Programs
5: Ratite Processing Establishment
6: Processing Procedures
7: Ante-mortem Inspection
8: Post-mortem Inspection and Disposition
9: Bibliography
Appendix A: Microbiological Criteria
Appendix B: Physical Contamination Standards
Appendix C: Residue Performance Standards
Appendix D: Inspection Procedure For Ratites
Appendix E: Post-Mortem Observations And Dispositions
Meat for Human and Animal Consumption.
ARMCANZ Meat Standards Committee; Australia New Zealand Food Authority; The Australian Game Meat Producers Association; Australian Meat Council; Australian Poultry Industries Association; Australian Quarantine and Inspection Service (Commonwealth); Australian Renderers' Association; Department of Primary Industries, Water and Environment, Tasmania; Department of Primary Industries and Resources, S.A.; Department of Primary Industry and Fisheries N.T.; Health Department of W.A.; Kangaroo Industries Association of Australia; N.S.W. Agriculture; National Meat Association of Australia; Safe Food New South Wales; Safe Food Queensland; South Australian Meat Hygiene Advisory Council; Standing Committee on Agriculture and Resource Management (SCARM) Secretariat; Victorian Meat Authority; Western Australian Meat Industry Authority.
