Standard
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AS 4696-2007
[Available Superseded]Hygienic production and transportation of meat and meat products for human consumption
Sets out requirements for hygienic production and transportation of meat and meat products for human consumption that are derived from animals of the bovine, bubaline, camelidae, caprine, cervidae, ovine, porcine and soliped species slaughtered other than in wild state.
Published: 31/07/2007
Pages: 74
Table of contents
Cited references
Content history
Table of contents
Header
About this publication
PREFACE
PART 1 INTRODUCTION
1 PRELIMINARY
Name of Standard
1.1
Objectives
1.2
Interpretation
1.3
1.4
Effect of the notes
1.5
2 APPLICATION
Application
2.1
2.2
2.3
2.4
PART 2 WHOLESOMENESS AND OPERATIONAL HYGIENE
3 MANAGEMENT OF WHOLESOMENESS
Approved arrangement for the production of meat and meat products
3.1
3.2
Management and production practices at meat premises
3.3
3.4
3.5
3.6
3.7
3.8
3.9
3.10
The HACCP plan
3.11
Surveillance, sampling, monitoring and testing programs
3.12
3.13
Notifiable diseases
3.14
3.15
4 OPERATIONAL HYGIENE
General
4.1
Cleaning and maintenance of premises and equipment
4.2
4.3
4.4
4.5
4.6
4.7
Hazardous materials and chemicals
4.8
4.9
Pest control
4.10
Animals
4.11
4.12
4.13
4.14
4.15
Personal hygiene
4.16
4.17
5 CROSS-CONTAMINATION
Meat and meat products are not contaminated
5.1
5.2
Cross-contamination of meat and meat products and other materials
5.3
5.4
5.5
5.6
5.7
5.8
5.9
5.10
5.11
5.12
5.13
5.14
5.15
5.16
5.17
5.18
5.19
Processing
5.20
5.21
Additional requirements for ready-to-eat and cooked product
5.22
5.23
5.24
5.25
5.26
5.27
5.28
PART 3 SLAUGHTER AND DRESSING OF ANIMALS
6 THE SUPPLY AND ADMISSION OF ANIMALS FOR SLAUGHTER
Source of supply
6.1
6.2
Admission of animals
6.3
6.4
6.5
6.6
6.7
6.8
6.9
6.10
6.11
6.12
Identification and handling of animals
6.13
7 ANIMAL WELFARE
Handling of animals
7.1
7.2
7.3
7.4
7.5
Young, injured, sick or stress susceptible animals
7.6
7.7
7.8
Slaughter
7.9
7.10
7.11
Ritual slaughter
7.12
Work animals
7.13
7.14
7.15
8 ANTE-MORTEM INSPECTION AND DISPOSITION
Role of meat safety inspector
8.1
Ante-mortem inspection
8.2
8.3
8.4
8.5
8.6
8.7
Ante-mortem disposition
8.8
8.9
8.10
8.11
8.12
8.13
8.14
8.15
8.16
8.17
8.18
8.19
8.20
8.21
8.22
8.23
8.24
9 SLAUGHTER AND DRESSING
General
9.1
9.2
9.3
Slaughter
9.4
Dressing – general
9.5
9.6
9.7
9.8
9.9
Dressing – removal of parts
9.10
9.11
9.12
9.13
9.14
9.15
9.16
9.17
9.18
9.19
9.20
10 POST-MORTEM INSPECTION AND DISPOSITION
Post-mortem inspection
10.1
10.2
10.3
10.4
10.5
10.6
10.7
10.8
Correlation
10.9
10.10
Post-mortem disposition
10.11
10.12
10.13
10.14
10.15
10.16
10.17
10.18
10.19
10.20
10.21
10.22
PART 4 PROCESSING
11 CHILLING AND FREEZING
11.1
11.2
11.3
11.4
11.5
11.6
11.7
11.8
11.9
12 THAWING, TEMPERING, BONING AND OTHER PROCESSING OF RAW MEAT
General
12.1
12.2
12.3
12.4
12.5
12.6
12.7
Additional requirements for air thawing and tempering
12.8
12.9
12.10
12.11
12.12
13 FURTHER PROCESSING
General
13.1
Curing
13.2
13.3
13.4
Cooking
13.5
13.6
13.7
13.8
Fermenting
13.9
Canned meat
13.10
13.11
13.12
13.13
Dried meat
13.14
Rendering
13.15
Temperature requirements for cooling meat products
13.16
13.17
13.18
13.19
13.20
13.21
13.22
13.23
13.24
PART 5 PACKAGING, STORAGE AND HANDLING
14 PACKAGING
14.1
14.2
14.3
14.4
14.5
15 STORAGE AND HANDLING
General
15.1
15.2
15.3
15.4
15.5
15.6
15.7
15.8
15.9
15.10
Product that is not wholesome
15.11
15.12
15.13
PART 6 IDENTIFICATION, TRACEABILITY, INTEGRITY AND RECORD KEEPING
16 IDENTIFICATION, TRACEABILITY AND INTEGRITY
General
16.1
Slaughter and dressing
16.2
16.3
Production of meat and meat products
16.4
16.5
16.6
16.7
16.8
16.9
16.10
17 ANIMAL FOOD AND PHARMACEUTICAL MATERIAL
Animal food
17.1
17.2
17.3
17.4
17.5
17.6
17.7
17.8
17.9
Pharmaceutical material
17.10
17.11
Identification, traceability and recall of animal food and pharmaceutical material
17.12
17.13
17.14
18 RECORD KEEPING
18.1
18.2
PART 7 PREMISES, EQUIPMENT AND ESSENTIAL SERVICES
19 PREMISES AND EQUIPMENT
General
19.1
19.2
19.3
19.4
19.5
19.6
19.7
19.8
19.9
19.10
19.11
Construction of premises and equipment
19.12
19.13
19.14
19.15
19.16
19.17
19.18
19.19
20 HYGIENE AND SANITATION FACILITIES
Hygiene and sanitation facilities
20.1
20.2
20.3
20.4
20.5
20.6
20.7
20.8
Amenities
20.9
20.10
20.11
20.12
20.13
20.14
20.15
21 ESSENTIAL SERVICES
General
21.1
21.2
Energy
21.3
Water
21.4
21.5
21.6
21.7
21.8
21.9
21.10
21.11
21.12
21.13
Waste disposal system and drainage
21.14
21.15
21.16
21.17
Lighting
21.18
21.19
21.20
PART 8 TRANSPORTATION OF MEAT AND MEAT PRODUCTS
22 MANAGEMENT OF WHOLESOMENESS
Approved arrangement for the transport of meat and meat products
22.1
22.2
Management and handling practices for transport
22.3
22.4
23 OPERATIONAL HYGIENE
General
23.1
23.2
23.3
23.4
23.5
Hazardous materials
23.6
23.7
Pests and animals
23.8
Personal hygiene
23.9
23.10
24 WHOLESOMENESS AND IDENTIFICATION DURING TRANSPORT
24.1
24.2
24.3
24.4
24.5
24.6
24.7
24.8
24.9
24.10
25 MEAT TRANSPORT VEHICLES AND EQUIPMENT
General
25.1
25.2
25.3
25.4
25.5
25.6
25.7
25.8
25.9
25.10
SCHEDULE 1 PERSONAL HYGIENE
General
Hygiene obligations
Clothing, work implements and personal effects
Health obligations
SCHEDULE 2 PROCEDURES FOR POST-MORTEM INSPECTION
Equivalent procedures
Equivalent procedures
Equivalent procedures
SCHEDULE 3 ANTE-MORTEM AND POST-MORTEM DISPOSITIONS
Cited references in this standard
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