Australia New Zealand Food Standards Code - Standard 4.2.2 - Primary Production and Processing Standard for Poultry Meat (Australia Only) (Cth)

Standard 4.2.2

PRIMARY PRODUCTION AND PROCESSING STANDARD FOR POULTRY MEAT

(Australia only)

Purpose and commentary

This Standard sets out a number of food safety requirements for the primary production and processing of poultry, and poultry carcasses and poultry meat for human consumption. At the primary production stage, businesses that produce poultry must implement measures to control the food safety hazards and must be able to trace their products. Businesses that process poultry must control their food safety hazards and must be able to trace their products.

It is the responsibility of these businesses not only to comply with this Standard but also to be able to demonstrate compliance. This Standard is, in part, intended to reduce the contamination of poultry, poultry carcasses and poultry meat by pathogenic Campylobacter and Salmonella.

Table of Provisions

Division 1 – Preliminary 1 Interpretation 2 Application

Division 2 – Primary production of poultry 3 General food safety management 4 Inputs 5 Waste disposal 6 Health and hygiene requirements 7 Skills and knowledge 8 Design, construction and maintenance of premises, equipment and transportation vehicles 9 Traceability 10 Sale or supply

Division 3 – Processing of poultry 11 Application 12 General food safety management 13 Receiving birds for processing 14 Inputs 15 Waste disposal 16 Skills and knowledge 17 Traceability 18 Sale or supply 19 Requirements for producers of ready‑to‑eat poultry meat

Clauses

Division 1 – Preliminary

1 Interpretation

(1) Unless the contrary intention appears, and subject to Standard 4.1.1, the definitions in Chapter 3 of this Code apply in this Standard.

(2) The definition of 'condition' in Standard 3.2.2 does not apply in this Standard.

(3) In this Standard –

carcass means the whole dressed body of slaughtered poultry, but excludes any part that has been removed from the dressed body, for example, the head, feathers, viscera and blood.