Standard
Track updates
AS 4467-1998
[Current]Hygienic production of crocodile meat for human consumption
Sets out requirements for the construction and equipment and procedures of all premises where crocodiles are slaughtered and processed for the production of crocodile meat for human consumption. This Standard was developed by a technical subcommittee of the Standing Committee on Agriculture and Resource Management (SCARM) under the Agriculture and Resource Management Council of Australia and New Zealand (ARMCANZ). It is also known as SCARM Report 67.
Published: 05/04/1998
Pages: 41
Table of contents
Cited references
Content history
Table of contents
Header
About this publication
Preface
Agriculture and Resource Management Council of Australia and New Zealand
1 Scope
2 Quality Performance Standards
2.1 Physical contamination
2.2 Micro biological safety
2.3 Zoonotic disease
2.4 Chemical residues
2.5 Product wholesomeness
3 Definitions
4 Quality Assurance Programs
Part A Construction
5 Site and Services
5.1
5.2
6 Animal-holding and Killing Facilities
6.1
6.2
6.3
7 Premises Construction — General
7.1
7.2
7.3
7.4
7.5
7.6
7.7
7.8
7.9
7.10
7.11
7.12
7.13
7.14
8 Transport — Vehicle Wash Areas
8.1
9 Drainage and Effluent
9.1
9.2
9.3
9.4
9.5
9.6
10 Hygiene and Sanitation Facilities
10.1
10.2
10.3
11 Processing Areas
11.1
11.2
11.3
11.4
11.5
11.6
11.7
11.8
12 Chillers and Freezers
12.1
12.2
12.3
12.4
12.5
12.6
12.7
12.8
13 Loading Areas
13.1
13.2
14 Skin Preparation
14.1
14.2
15 Cleaning Facilities
15.1
15.2
15.3
16 Storage Facilities
16.1
16.2
17 Amenities
17.1
17.2
17.3
18 Maintenance
18.1
Part B Hygienic Production
19 Operational Hygiene Requirements
Cleaning and sanitising
19.1
19.2
19.3
19.4
19.5
19.6
19.7
19.8
19.9
19.10
19.11
Pest control
19.12
19.13
19.14
19.15
Hygiene and health of personnel
19.16
19.17
19.18
19.19
19.20
19.21
19.22
19.23
19.24
19.25
19.26
19.27
19.28
19.29
Storage and disposal of waste
19.30
19.31
19.32
Monitoring of requirements
19.33
20 Ante-mortem Inspection
20.1
20.2
20.3
21 Diseases and Conditions
Operator responsibility
21.1
Disposition of carcases
21.2
22 Slaughter and Processing Procedures
Pre slaughter handling
22.1
Stunning/killing
22.2
22.3
22.4
Time interval between killing and processing
22.5
22.6
Skinning
22.7
22.8
22.9
22.10
22.11
22.12
Evisceration of carcases
22.13
22.14
22.15
22.16
Removal of meat
22.17
22.18
22.19
Packaging and labelling requirements
22.20
22.21
22.22
Storage of meat for human consumption in cartons
22.23
22.24
23 General Hygiene on the Processing Plant
23.1
23.2
23.3
23.4
23.5
23.6
23.7
23.8
23.9
23.10
23.11
23.12
23.13
23.14
23.15
23.16
23.17
24 Transportation of Crocodile Meat
24.1
25 References
Appendix A
Appendix B
Appendix C
Cited references in this standard
Content history
One-time Purchase
Access via web browser on any device
One-time purchase
Single publication
Offline access via PDF^
$169.15 AUD
Inclusive of GSTFormat *
Web Reader
Licenses *
1 user
Total$169.15 AUD
IMPORTANT