Standard
Track updates
AS 4465-2006
[Current]Construction of premises and hygienic production of poultry meat for human consumption
This Standard contains the minimum construction requirements for premises used for the production of wholesome poultry meat.
Published: 07/04/2006
Pages: 45
Table of contents
Cited references
Content history
Table of contents
Header
About this publication
PREFACE
PRIMARY INDUSTRIES MINISTERIAL COUNCIL
1 SCOPE
2 DEFINITIONS
PART A MINIMUM STANDARDS OF CONSTRUCTION OF POULTRY PROCESSING PREMISES
3 ASSOCIATED RISKS
3.1
3.2
4 SITE AND SERVICES
4.1
4.2
4.3
4.4
5 PREMISES CONSTRUCTION – GENERAL
5.1
5.2
5.3
5.4
5.5
Roof
5.6
Walls
5.7
Floors
5.8
Drains
5.9
5.10
Ceilings
5.11
Passageways and doors
5.12
5.13
5.14
Stairways and walkways
5.15
Windows
5.16
5.17
5.18
Ventilation
5.19
5.20
Lighting
5.21
5.22
5.23
Electrical fittings
5.24
Pneumatics
5.25
Pipelines
5.26
Tables
5.27
5.28
5.29
Work platforms and stands
5.30
5.31
Edible offal washing equipment
5.32
Plucking machines and spray-washing equipment
5.33
Closed long chutes
5.34
Conveyors
5.35
5.36
Spin washers and spin chillers
5.37
5.38
5.39
5.40
5.41
Drip lines and draining
5.42
5.43
5.44
6 PROCESSING AREAS
Poultry reception area
6.1
Bird shackling area
6.2
Stunning area
6.3
Bleeding area
6.4
6.5
6.6
Scalding and defeathering area
6.7
6.8
6.9
Evisceration area
6.10
Containers
6.11
Carton and wrapping materials
6.12
6.13
6.14
6.15
Inedible product area
6.16
6.17
6.18
6.19
6.20
6.21
7 TRANSPORT VEHICLE WASH AREAS
7.1
8 HYGIENE AND SANITATION
8.1
8.2
Sterilisers
8.3
Equipment washing area
8.4
Wash-up troughs
8.5
Boot and apron washing
8.6
8.7
Crate washing area
8.8
9 STORAGE FACILITIES
9.1
9.2
9.3
9.4
10 CHILLERS AND FREEZERS
10.1
10.2
10.3
10.4
10.5
10.6
10.7
10.8
10.9
10.10
11 LOADING AREAS
11.1
11.2
11.3
11.4
12 AMENITIES
12.1
12.2
12.3
12.4
PART B MINIMUM PROCESSING PROCEDURES DESIGNED TO ENSURE AN ACCEPTABLE STANDARD OF HYGIENE IN POULTRY PROCESSING
13 QUALITY PERFORMANCE STANDARDS
Microbiological safety
13.1
Physical contamination
13.2
Zoonotic disease
13.3
Chemical residues
13.4
Product acceptability
13.5
14 QUALITY ASSURANCE PROGRAMS
15 OPERATIONAL HYGIENE REQUIREMENTS
General
15.1
15.2
15.3
15.4
15.5
15.6
15.7
15.8
15.9
15.10
15.11
15.12
Water
15.13
15.14
15.15
15.16
Microbiological testing
15.17
Residues
15.18
15.19
Poultry reception area
15.20
15.21
15.22
15.23
Stunning and killing
15.24
15.25
15.26
Bleeding
15.27
15.28
15.29
15.30
Scalding
15.31
15.32
15.33
Defeathering and feet removal
15.34
15.35
15.36
15.37
15.38
15.39
15.40
15.41
15.42
15.43
15.44
Evisceration
15.45
15.46
15.47
15.48
15.49
15.50
15.51
15.52
15.53
15.54
15.55
15.56
15.57
15.58
15.59
15.60
15.61
15.62
15.63
15.64
15.65
15.66
15.67
15.68
Edible offal
15.69
15.70
15.71
15.72
15.73
Washing
15.74
15.75
15.76
15.77
15.78
15.79
15.80
15.81
Spin washing
15.82
15.83
15.84
15.85
15.86
Spin chilling
15.87
15.88
15.89
15.90
15.91
15.92
Ice
15.93
15.94
15.95
Chilling
15.96
Freezing
15.97
15.98
Draining
15.99
Further processing
15.100
15.101
15.102
15.103
15.104
15.105
15.106
15.107
15.108
15.109
Thawing
15.110
15.111
15.112
15.113
Packing areas, packaging and packing material
15.114
15.115
15.116
15.117
15.118
15.119
15.120
15.121
15.122
15.123
15.124
15.125
Transport
15.126
15.127
15.128
15.129
Returns of product
15.130
15.131
Poultry meat from other sources
15.132
Personnel
15.133
15.134
15.135
15.136
15.137
15.138
15.139
15.140
15.141
Effluent
15.142
Disposal of inedible material
15.143
15.144
15.145
15.146
15.147
Pet food
15.148
15.149
Cleaning
15.150
15.151
15.152
15.153
Pest control
15.154
15.155
15.156
15.157
15.158
15.159
16 ANTE-MORTEM INSPECTION
16.1
16.2
16.3
16.4
16.5
17 DISEASES AND CONDITIONS
Operator responsibility
17.1
Disposition of carcases
17.2
18 REFERENCES
APPENDIX A
APPENDIX B
Cited references in this standard
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