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AS 4696:2023


Hygienic production and transportation of meat and meat products for human consumption

AS 4696 ensures meat and meat products for human consumption comply with food safety requirements and are wholesome. The food safety outcomes for each stage of production are specified in this Standard together with requirements to ensure meat and meat products are wholesome or else are removed from the food chain and dealt with separately. The Standard reflects the fact that food safety risks extend through the food preparation chain and are not confined to the preparation, handling and storage of end products.
Published: 31/03/2023
Pages: 72
Table of contents
Cited references
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Table of contents
About this publication
Part 1Introduction
1 Preliminary
2 Application
Part 2Wholesomeness and operational hygiene
3 Management of wholesomeness
4 Operational hygiene
5 Cross-contamination
Part 3Slaughter and dressing of animals
6 The supply and admission of animals for slaughter
7 Animal welfare
8 Ante-mortem inspection and disposition
9 Slaughter and dressing
10 Post-mortem inspection and disposition
Part 4Processing
11 Chilling and freezing
12 Thawing, tempering, boning and other processing of raw meat
13 Further processing
Part 5Packaging, storage and handling
14 Packaging
15 Storage and handling
Part 6Identification, traceability, integrity and record keeping
16 Identification, traceability and integrity
17 Animal food and pharmaceutical material
18 Record keeping
Part 7Premises, equipment and essential services
19 Premises and equipment
20 Hygiene and sanitation facilities
21 Essential services
Part 8Transportation of meat and meat products
22 Management of wholesomeness
23 Operational hygiene
24 Wholesomeness and identification during transport
25 Meat transport vehicles and equipment
Schedule 1 - Personal hygiene
Schedule 2 - Procedures for post-mortem inspection
Schedule 3 - Ante-mortem and post-mortem dispositions
Cited references in this standard
Content history
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