AS 5011-2001 Hygienic production of natural casings for human consumption
Standards Australia
This Standard is written in substantial compliance and consistency with Codex Alimentarius Volume 10. Minor technical variations reflect accepted Australian terminology or commercial industry practice, but with quality standards and performance criteria equivalent to those in the Codex.
Where an operator proposes a technique substantially different from those detailed in this Australian Standard the assessment of equivalence shall be determined by the ARMCANZ Meat Standards Committee. This Committee will establish the methodology for determining the equivalence of benchmarks or standards. The proposer of the alternative technique shall supply sufficient supporting information to validate the procedure to the relevant Controlling Authority who will advise the ARMCANZ Committee on Meat Industry Standards. The submission must include a HACCP plan which ensures that equivalence is maintained. Where the ARMCANZ Meat Standards Committee cannot reach agreement on the approval of an alternative technique the final decision shall be made by the Ministerial Council (ARMCANZ).
This publication has been approved as an Australian Standard. Other Standards in the series are:
Australian Standard for the Construction of Premises Processing Animals for Human
Consumption (SCARM Report Number 55) AS4462:1997
Australian Standard for the Construction of Premises Processing Meat for Human Consumption
(SCARM Report Number 53) AS4460:1997
Australian Standard for the Hygienic Production of Crocodile Meat for Human Consumption
(SCARM Report Number 67) AS4467:1997
Australian Standard for the Hygienic Production of Game Meat for Human Consumption
(SCARM Report Number 57) AS4464:1997
Australian Standard for the Hygienic Production of Meat for Human Consumption (2nd
Edition)(SCARM Report Number 54) AS4461:1997
Australian Standard for the Hygienic Production of Natural Casings for Human Consumption
(SCARM Report Number 68) AS5011:2001
Australian Standard for the Construction of Premises and the Hygienic Production of Poultry Meat
for Human Consumption (2nd Edition)(SCARM Report Number 75) AS4465:2001
Australian Standard for the Hygienic Production of Rabbit Meat for Human Consumption
(SCARM Report Number 59) AS4466:1997
Australian Standard for the Hygienic Production of Ratite (Emu/Ostrich) Meat for Human
Consumption (SCARM Report Number 71) AS5010:2001
Australian Standard for the Transportation of Meat for Human Consumption (SCARM Report
Number 56) AS4463:1997
This Standard is also known as SCARM Report No. 68. First published as AS 5011-2001.
This Australian Standard contains the minimum requirements for the preparation and processing of natural casings derived from the intestines of sheep, pigs, goats and cattle.
For the purpose of this Standard, the word ‘shall’ has been used to clearly indicate that the requirements are mandatory. Where ‘should’ is used requirements are considered not to be mandatory but strongly recommended.
Contents:
1: Scope
2: Definitions
3: Introduction
4: Construction And Equipment
5: Processing Of Intestines Into Green Runners
6: Processing Green Runners Into Casings
7: Treatment Of Natural Casings
8: Transportation Of Green Runners
9: Transportation Of Natural Casings
10: References
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.
