Australian Standard for the Construction of Premises and Hygienic Production of Poultry Meat for Human Consumption

Transcription

1 Australian Standard for the Construction of Premises and Hygienic Production of Poultry Meat for Human Consumption SCARM Report 75 This book is available from CSIRO PUBLISHING through our secure online ordering facility at or from: Customer Service CSIRO PUBLISHING PO Box 1139 Collingwood Victoria 3066 Australia Telephone Freecall (Australia only) Fax publishing.sales@csiro.au Commonwealth of Australia and each of its States and Territories 2002 This work is copyright. You may download, display, print and reproduce this material in unaltered form only (retaining this notice) for your personal, non-commercial use or use within your organisation. All other rights are reserved. Contact CSIRO PUBLISHING, acting on behalf of the Primary Industries Ministerial Council, for all permission requests.

2

3 AS 4465:2001 Australian Standard for Australian Standard for Construction of Premises Construction of Premises and and Hygienic Production Hygienic Production of Poultry Meat for Human Consumption of Poultry Meat (Second Edition) for Human Consumption SCARM Report No. 75

4 Australian Standard National Library of Australia Cataloguing-in-Publication Agriculture and Resource Management Committee of Australia and New Zealand. Standing Committee on Agriculture and Resource Management. Australian standard for construction of premises and hygienic production of poultry meat for human consumption. Bibliography. ISBN (paperback) ISBN (on-line) 1. Meat industry and trade Standards Australia. 2. Slaughtering and slaughter-houses Standards Australia. I. Title. (Series : SCARM report ; no. 75; AS 4465:2001) Commonwealth of Australia and each of its States and Territories 2001 First published 2001 (paperback) First published on-line 2002 All rights reserved. Except under the conditions described in the Australian Copyright Act 1968 and subsequent amendments, no part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, duplicating or otherwise, without the prior permission of the copyright owner. Contact CSIRO PUBLISHING for all permission requests. Available from CSIRO PUBLISHING 150 Oxford Street (PO Box 1139) Collingwood VIC 3066 Australia Telephone: Fax: publishing.sales@csiro.au Website: ii Review of Standards To keep abreast of progress in industry, Australian Standards are subject to periodic review and are kept up-to-date by the issue of amendments or new editions as necessary. It is important therefore that Standards users ensure that they are in possession of the latest edition, and any amendments thereto. Full details of all Standards and related publications will be found in the Standards Australia Catalogue of Publications; this information is supplemented each month by the magazine The Australian Standard, which subscribing members receive, and which gives details of new publications, new editions and of withdrawn Standards. Suggestions for improvements to this Standard should be addressed to: ARMCANZ Secretariat Department of Agriculture, Fisheries and Forestry GPO Box 858 Canberra ACT 2601

5 Australian Standard for Construction of Premises and Hygienic Production of Poultry Meat CONTENTS Preface v 1. Scope 1 2. Definitions 2 Part A Minimum Standards of Construction of Poultry Processing Pemises 5 3. Associated Risks 5 4. Site and Services 6 5. Premises Construction General 7 6. Processing Areas Transport Vehicle Wash Areas Hygiene and Sanitation Storage Facilities Chillers and Freezers Loading Areas Amenities 23 Part B Minimum Processing Procedures Designed to Ensure an Acceptable 24 Standard of Hygiene in Poultry Processing 13. Quality Performance Standards Quality Assurance Programs Operational Hygiene Requirements Ante-Mortem Inspection Diseases and Conditions References 44 Appendices A: Microbiological Testing 45 B: Diseases and Conditions of Poultry and their Disposition 46 iii

6

7 Australian Standard for Construction of Premises and Hygienic Production of Poultry Meat PREFACE The Agriculture and Resource Management Council of Australia and New Zealand (ARMCANZ) comprises the Australian Commonwealth, State and Territory, and New Zealand Ministers responsible for agriculture, soil, water and rural adjustment policy issues. In March 1995 the Ministerial Council determined that aspects of all existing national meat industry codes relevant to human health would be mandated by amendment of legislation in all States and Territories. This decision was given effect by appointment of a Steering Group comprising Chairmen and Chief Executives of State and Territory meat hygiene authorities, the Australian Quarantine and Inspection Service, meat industry organisations, food safety technical advisers and the Australia New Zealand Food Authority. The Steering Group commenced a fundamental review of existing Codes of Hygienic Practice to express mandatory national standards in outcome terms. The new Australian Standards provided for the implementation of quality assurance programs consistent with the AS/NZS ISO 9000 (1994) series. Process control shall be achieved through the application of Hazard Analysis Critical Control Point (HACCP) methodology as defined by the Codex Alimentarius Commission and will allow flexibility in techniques and facilities provided that standards relating to wholesomeness and safety have been met. The responsibility for production of safe and wholesome meat should be shared by industry and the controlling authority. The use of the HACCP approach and quality assurance systems reinforces this joint responsibility. The controlling authority will supervise and audit these arrangements to ensure compliance with requirements. (Codex Alimentarius Vol 10 (1994)). This Standard is written in substantial compliance and consistency with Codex Alimentarius Volume 10. Minor technical variations reflect accepted Australian terminology or commercial industry practice, but with quality standards and performance criteria equivalent to those in the Codex. Where an operator proposes a technique substantially different from those detailed in this Australian Standard the assessment of equivalence shall be determined by the ARMCANZ Meat Standards Committee. This Committee will establish the methodology for determining the equivalence of benchmarks or standards. The proposer of the alternative technique shall supply sufficient supporting information to validate the procedure to the relevant Controlling Authority whom will advise the ARMCANZ Meat Standards Committee. The submission must include a HACCP plan which ensures that equivalence is maintained. Where the ARMCANZ Meat Standards Committee cannot reach agreement on the approval of an alternative technique the final decision shall be made by the Ministerial Council (ARMCANZ). This publication has been approved as an Australian Standard and replaces the previous Australian Standard for Hygienic Production of Poultry Meat AS 4465:1997. Other Standards in the series are: Australian Standard for the Construction of Premises Processing Animals for Human Consumption (SCARM Report Number 55) AS4462:1997 Australian Standard for the Construction of Premises Processing Meat for Human Consumption (SCARM Report Number 53) AS4460:1997 v

8 Australian Standard Australian Standard for the Hygienic Production of Crocodile Meat for Human Consumption (SCARM Report Number 67) AS4467:1997 Australian Standard for the Hygienic Production of Game Meat for Human Consumption (SCARM Report Number 57) AS4464:1997 Australian Standard for the Hygienic Production of Meat for Human Consumption (2nd Edition)(SCARM Report Number 54) AS4461:1997 Australian Standard for the Hygienic Production of Natural Casings for Human Consumption (SCARM Report Number 68) AS5011:2001 Australian Standard for the Construction of Premises and the Hygienic Production of Poultry Meat for Human Consumption (2nd Edition)(SCARM Report Number 75) AS4465:2001 Australian Standard for the Hygienic Production of Rabbit Meat for Human Consumption (SCARM Report Number 59) AS4466:1997 Australian Standard for the Hygienic Production of Ratite (Emu/Ostrich) Meat for Human Consumption (SCARM Report Number 71) AS5010:2001 Australian Standard for the Transportation of Meat for Human Consumption (SCARM Report Number 56) AS4463:1997 vi

9 Australian Standard for Construction of Premises and Hygienic Production of Poultry Meat AGRICULTURE AND RESOURCE MANAGEMENT COUNCIL OF AUSTRALIA AND NEW ZEALAND The Agriculture and Resource Management Council of Australia and New Zealand (ARMCANZ) consists of the Australian Commonwealth/State/Territory and New Zealand Ministers responsible for agriculture, soil, water (both rural and urban) and rural adjustment policy issues. The objective of the Council is to develop integrated and sustainable agricultural and land and water management policies, strategies and practices for the benefit of the community. The Council is supported by a permanent Standing Committee, the Standing Committee on Agriculture and Resource Management (SCARM). Membership of the Standing Committee comprises relevant Departmental Heads/CEOs of Commonwealth/State/Territory and New Zealand agencies as well as representatives of the CSIRO and the Bureau of Meteorology. vii

10

11 Australian Standard for Construction of Premises and Hygienic Production of Poultry Meat 1 SCOPE Part A of this Standard applies to the construction and equipment of all processing premises where poultry are slaughtered for the production of poultry meat for human consumption. It contains the minimum construction requirements for premises used for the production of wholesome poultry meat. Part B of this Standard applies to the hygienic production for human consumption of products derived from poultry. However, it does not apply to the retailing of poultry meat and poultry meat products. It is based on Hazard Analysis Critical Control Point (HACCP) principles. Operators of poultry processing establishments should seek training in HACCP principles and then develop an establishment specific quality assurance manual based on HACCP meeting or exceeding the minimum requirements of this Standard. For the purpose of understanding how HACCP is implemented and audited in the Australian meat industry, ARMCANZ has produced an accompanying document, A Guide to the Implementation and Auditing of HACCP. Alternate techniques or procedures to those detailed in the Standard may be used by operators providing that compliance with the overall goal can be verified by the use of HACCP-based programs. Authorities with regulatory responsibilities for the processing of poultry for human consumption shall enforce compliance with this Standard. This Standard is structured within a performance-based framework focussing on the need for product wholesomeness. Whenever it appears in the contents of this Standard the word should is to be interpreted as meaning desirable. Whenever it appears in the contents of this Standard, the word shall is to be interpreted as meaning mandatory. The Australian Standard for The Hygienic Production of Ratite (Emu/Ostrich) Meat for Human Consumption applies to the slaughter and processing of emus and ostriches. This Standard applies as the Australian Standard for Construction of Premises and Hygienic Production of Poultry Meat for Human Consumption. Operation under this Standard implies compliance with the relevant Model Code of Practice for the Welfare of Animals and the Model Code of Practice for the Welfare of Animals Livestock (including Poultry) at Slaughtering Establishments. 1

12 Australian Standard 2 DEFINITIONS 2 Approved Approved person Authorised Officer Bleeder Boning Carcase Clean Approved by the Controlling Authority. A person appointed by the processing company to carry out the specified function as outlined under a QualityAssurance Arrangement approved by the Controlling Authority. In the context of this Standard is defined as any technically qualified officer of the Commonwealth or of the appropriate State/Territory government agency or local government officer, who is specifically authorised under relevant Commonwealth or State/Territory legislation governing the construction and conduct of premises and practices used for the processing of poultry meat for human consumption. A person responsible for ensuring poultry on automatic bleeding lines are properly bled out. Means the: (a) removal of poultry meat from the bones of a carcase, or portion of a carcase; (b) production of bone-in poultry meat cuts; or (c) production of boneless poultry meat cuts. Boning does not include the production of mechanically separated poultry meat. The whole dressed body of slaughtered poultry (the skeleton and attached musculature) excluding any part that has been removed from the dressed body (e.g. head, feathers, viscera, blood). In relation to: (a) carcases or poultry meat means free from all visible contaminants. For example: ingesta, dust, faecal material and pathological conditions; (b) premises means surfaces of floors, walls, ceilings, equipment, appurtnances and utensils free of visible contamination, washed, sanitised, free of objectionable odours; and (c) clothing, means free of visible contamination. Condemned A carcase or carcase part determined to be unfit for use for human or pet food and requiring destruction. Contamination The presence of objectionable matter, including substances or microorganisms, that makes poultry meat unwholesome. Controlling A person or a body that under the law of a State/Territory or the Authority Commonwealth, has statutory responsibility for poultry meat hygiene.

13 Australian Standard for Construction of Premises and Hygienic Production of Poultry Meat Disease Edible Full height walls Further process HACCP Inedible Operator Pet food Potable Poultry Poultry meat Prefabricated wall In relation to poultry is the presence of an infectious agent or pathological process that: (a) affects the health of live poultry to an extent that would prevent acceptance of the poultry carcase, the poultry meat or the parts derived from the carcase for human consumption; or (c) may not necessarily affect the health of live poultry, but may be transmitted to other live poultry or humans who contact the live poultry or the carcase or who might consume poultry meat from the poultry. Suitable for human consumption. Floor to ceiling height. Any process that alters the physical and/or chemical characteristic of that product. A hazard analysis critical control point approach using the seven principles defined by the joint FAO/WHO Food Standards Program of the Codex Alimentarius Commission, Twentieth Session Geneva. A structured system of analysis of hazards which identifies methods of hazard monitoring and control measures for each hazard. Unsuitable for human consumption. The person, owner or manager who at the time is in attendance and responsible for the operation of the registered premises. Poultry meat fit for animal consumption. Means a water quality that is consistent with standards for drinking water in the respective State or Territory and is consistent with the standards detailed in the NHMRC Guidelines for Drinking Water Quality in Australia (1987). Includes fowls, ducks, geese, turkeys, pigeons, pheasants, quails, guinea fowls and other avian species ordinarily consumed as food by man. For the purpose of this Standard, poultry does not include ratites (emu or ostrich). The edible part of any poultry that is intended for human consumption, whether in its natural state or prepared by freezing, chilling, preserving, salting or other process. Manufactured sections of wall produced in a standardised way prior to their assembly on site. Quality All those planned and systematic actions necessary to provide adequate confi- Assurance (QA) dence that the product or service will satisfy given requirements for quality. 3

14 Australian Standard Quality An arrangement between the Controlling Authority and the operator of a pro- Assurance (QA) cessing premises with an approved quality system, where company manage- Arrangement ment takes responsibility for ensuring the production of wholesome poultry meat. The controlling authority s role is to monitor the effectiveness of a company s approved QA system through an audit program to ensure compliance with the relevant provisions of this Standard. Registered/ Premises registered in accordance with the requirements of the Controlling licensed Authority. Residues Residues of veterinary drugs pesticides and contaminants as defined for the purposes of Codex Alimentarius. Sanitise Apply approved chemical and/or physical agents or processes to cleaned surfaces to minimise risk of contamination of poultry meat by microorganisms. Sterilise In relation to equipment or utensils used in the hygienic processing of animals, cleaned and immersed until sterilisation is effected, or treated by other effective means. For the purpose of this Standard it means make commercially sterile. Wholesome Means: (a) will not cause food borne infection or intoxication when properly handled and prepared for its intended use; (b) does not contain chemical residues in excess of established limits; (c) free of obvious physical contamination; (d) free of defects recognised as unsafe (objectionable) to consumers; and (e) produced under adequate hygiene control. 4

15 Australian Standard for Construction of Premises and Hygienic Production of Poultry Meat PART A MINIMUM STANDARDS OF CONSTRUCTION OF POULTRY PROCESSING PREMISES 3 ASSOCIATED RISKS OUTCOMES REQUIRED The design and construction of the premises shall facilitate the hygienic production of poultry meat by: preventing product contact with contaminating materials; enabling effective cleaning programs to operate; controlling ingress of contaminating materials and vermin; providing adequate means of protecting product wholesomeness. 3.1 This Standard focuses on matters relating to the hygienic production of poultry meat. 3.2 Other relevant authorities will determine standards on construction integrity, energy, waste disposal requirements, occupational health and safety and environmental protection and should be consulted during planning. 5

16 Australian Standard 4 SITE AND SERVICES OUTCOME REQUIRED Premises are located and provided with essential services to facilitate the hygienic processing of poultry. 4.1 Premises shall be located on a site: (a) large enough for carrying out all the activities at that premises; (b) well drained and not subject to flooding; and (c) not affected by storm water, waste matter, or any noxious matter. 4.2 Premises shall be provided with: (a) hot and cold potable water in such quantity and under such pressure as may be necessary to carry out any activity which may be conducted at that premises; (b) reliable power supply adequate for all operations; and (c) waste disposal systems sufficient to handle, and where necessary, treat all liquid and solid waste. 4.3 The immediate surroundings of the building shall be treated so that a low dust level is maintained. Access roadways, including vehicle loading and unloading areas shall be sealed. Vehicle loading and unloading areas, vehicle cleaning areas and inedible material collection areas shall be paved and drained. 4.4 Holding areas for live poultry shall be sheltered, paved and drained and provided with adequate ventilation and cooling. 6

17 Australian Standard for Construction of Premises and Hygienic Production of Poultry Meat 5 PREMISES CONSTRUCTION GENERAL OUTCOME REQUIRED Construction facilitates orderly process flow and hygienic processing of poultry and prevents contamination of poultry meat. Drainage systems that effectively remove solid and liquid waste in a manner which does not jeopardise the wholesomeness of poultry meat. 5.1 Premises shall be adequate for the program of production and shall be provided with: (a) holding areas for live poultry shall be sheltered, paved and drained and provided with adequate ventilation and cooling and shall comply with the Model Code of Practice for the Welfare of Animals, Livestock (including Poultry) at Slaughtering Establishments; (b) a room for stunning, bleeding and removal of feathers; (c) a room for eviscerating and washing carcases; the separation of this room from that referred to in (b) shall be by full height walls except for necessary self-closing doors and approved openings sufficient for passage of product; (d) ceilings shall be provided in all internal sections of the processing premises; (e) a room or rooms adequately constructed and equipped for keeping under refrigeration all the dressed poultry that is likely to be on the premises at any one time; and (f) in the case of small operations (processing less than 30i000 poultry per month), the Controlling Authority may allow the construction and use of a premises with two physically separate sections one for stunning, bleeding and defeathering and the second for the other processes provided that an approved quality assurance program is in place. 5.2 The layout of the premises and its equipment shall facilitate the hygienic production of meat and any inspection or auditing necessary during or after production. 5.3 Equipment and materials used in construction shall be: (a) durable; (b) non-toxic; (c) smooth surfaced; (d) corrosion resistant; (e) impervious to moisture; (f) resistant to or protected from impact; (g) be easily cleaned; (h) resistant to chipping or flaking; and (i) of a finish which makes contamination clearly visible. 7

18 Australian Standard 5.4 Construction shall be designed to exclude: (a) the entrance of any animals not intended for use in meat processing including dogs, cats, birds, rodents and insects; (b) any harbourage for vermin; and (c) environmental contaminants, including dust. 5.5 There shall be physical separation such as full height walls between edible, inedible and pet food areas. Roof 5.6 The roof shall be waterproof. Walls 5.7 Walls shall be: (a) high enough for the operation conducted; (b) adequately coved to minimise accumulation of dust, water, litter or waste materials at floor junctions and wall to wall junctions; (c) sealed at all joints and fixing devices; (d) placed on coved plinths not less than 150mm high when pre-fabricated panels are used (except when used in cool rooms); and (e) capped with a 45 degree top when they are not full height. Floors 5.8 Floors shall be: (a) non slip free from cracks, crevices and other defects and be maintained in a safe condition; (b) evenly graded so that liquids do not accumulate; and (c) drained to a floor waste of not less than 100mm internal diameter fitted with a p-, u-, or s-shaped trap. 8 Drains 5.9 Drains shall be: (a) evenly graded; (b) able to contain the waste water within the drain and prevent contamination of product and storage materials ; (c) not less than 200mm internal diameter when used for viscera or feathers; (d) directed to an external save-all or other approved means of removing solids and suspended fats, which shall have paved and drained surrounds and be capable of being readily cleaned; and (e) vented to the outside and be equipped with rodent screens.

19 Australian Standard for Construction of Premises and Hygienic Production of Poultry Meat 5.10 Box drains shall be: (a) covered by a removable grating; (b) coved at the junction of the base and upright of the drain; (c) capable of being effectively cleaned; and (d) where used in edible areas directed to a p,u, or s-shaped trap and vented outlet. Ceilings 5.11 Ceilings shall be: (a) profiled to exclude the accumulation of dust and dirt and minimise condensation; (b) effectively sealed at joints and fixing devices; and (c) sufficiently high to enable effective processing and minimise condensation and the accumulation of steam and vapour. Passageways and doors 5.12 Openings to the exterior from an edible product area shall have self-closing, closefitting doors and be provided with suitable devices to effectively prevent the entry of insects and/or other vermin Strip type PVC curtains shall only be used on openings through which packaged products pass and shall not be used in lieu of doors to the exterior Passageways and doorways through which product is transferred by rail or trolley shall be of sufficient width to prevent contact with the product. Stairways and walkways 5.15 Stairs and walkways positioned over conveyor belts or any part of the processing system shall have: (a) solid treads; (b) closed risers; and (c) solid side curbs that will prevent product contamination by splash or fallout. Windows 5.16 Windows which open shall be screened to prevent the entry of insects with screens easily removed for cleaning Where windows face an area which produces noxious odours or airborne matter they shall be of non-opening type Location of windows shall be such that in the event of glass shattering, risk to product is prevented Internal ledges and windowsills shall be sloped at not less than 45 degrees. 9

20 Australian Standard Ventilation 5.20 (a) Adequate ventilation shall be provided to prevent accumulation of excessive heat, steam, condensation and the entry of odours, dust, vapour or smoke. (b) Mechanical ventilation shall effect no less than four air changes per hour. The mechanical ventilation systems air intake shall be located to avoid the intake of contaminated air. (c) Roof-mounted cooling systems shall not discharge over poultry meat. (d) Any equipment that may generate steam to an extent that may cause condensation problems shall be vented to the outside. Lighting 5.21 The intensity of lighting required to be provided at work surfaces shall be of a standard not less than the standard specified in the current SAA Code for the Artificial Lighting of Buildings AS 1680:1990. In the case of: (a) stunning, bleeding and defeathering sections 220 lux; (b) evisceration, washing, packaging, breaking up and pieces preparation sections 400 lux; (c) product inspection stations 600 lux; and (d) chillers, freezers, carton storage rooms, loading dock and any associated mar shalling areas 220 lux The use of subdued lighting in sections of the premises where birds are shackled, stunned and/or bled maybe approved by the Controlling Authority on animal welfare grounds Shatterproof protective shields shall be provided over exposed lights Lighting at an inspection surface shall not distort colours or cause shadows Light fittings shall be of a type that minimise the collection of dust. Electrical Fittings 5.26 Electrical conduits and fittings shall be sealed to the wall or be sufficiently clear to permit effective cleaning of the space between the fitting and the wall, and shall be approved by the relevant Authority. 10 Pneumatics 5.27 Oil from air exhausts shall be adequately trapped to prevent contamination of product. Pipelines 5.28 Plumbing services shall be sealed to the wall or be sufficiently clear to permit effective cleaning of the space between the fitting and the wall, and shall be approved by the relevant Authority.

21 Australian Standard for Construction of Premises and Hygienic Production of Poultry Meat 5.29 Pipelines in new construction should be identified in accordance with Australian Standard AS 1345:1995, Identification of the Contents Piping, Conduits and Ducts. Tables 5.30 When positioned against walls, tables on which edible product is handled or otherwise treated shall be provided with suitable protection to prevent product contamination or splash contaminating the walls Any part of a wall which may contact product shall be clad in the materials specified in 5.3 for equipment Benches, trays, tables or chutes receiving poultry carcases from spin chillers shall be self-draining. Work platforms and stands 5.33 Work platforms and foot stands should be of a closed surface design consistent with safety Stands for preventing edible product containers from contacting the floor shall be of sufficient height from the floor to enable effective cleaning. Edible offal washing equipment 5.35 Where edible offal is manually washed, equipment (e.g. sinks, containers) used in such operations shall be: (a) designated solely for that purpose; (b) fitted with a removable perforated rack positioned to prevent the product from contacting the floor of such equipment; (c) constructed to ensure waste water shall not accumulate in such equipment; (d) constructed to ensure waste water is drained directly into the drainage system; and (e) provided with potable water at sufficient pressure to effectively clean the product when fitted with an overhead spray system. Plucking machines and spray washing equipment 5.36 Plucking and spray washing equipment should be designed and constructed so that feathers, contaminating materials and water are confined to minimise splashing of surrounding areas. Perforated trays Where perforated trays are used in conjunction with equipment for washing and draining of product, such trays should be removable. Closed long chutes 5.38 Chutes or pipes used for transfer of product shall be demountable or provided with a means for inspection to enable effective cleaning.

22 Australian Standard Conveyors 5.39 The surface of fabric conveyor belts shall be of an acceptable food grade material that is moisture resistant, non absorbent and has no damaged surfaces Conveyor belts and associated equipment shall be: (a) constructed and maintained so that grease, oil or dirt from such equipment will not contaminate poultry carcases and poultry products; (b) where applicable, fitted with protective screens or panels; or (c) installed in a manner to prevent product contact surfaces being contaminated by floor splash, boots or clothing. Spin washers and spin chillers 5.41 The water flow into continuous agitated spin washers and spin chillers shall provide an overflow sufficient to maintain sanitary conditions Overflow drain outlets shall flow directly into the drainage system unless overflow water is used for other approved purposes In two-tank systems, water shall not flow from the initial tank to the final tank. Water may flow from the final to the initial tank Motors and drive gears located directly over spin wash and spin chill tanks shall be provided with protective trays to prevent contamination of the product Benches, trays, tables or chutes receiving poultry carcases from spin chillers shall be self draining. 12 Drip lines and draining 5.46 Overhead drip lines should be positioned to: (a) avoid contamination of dressed poultry carcases and packaging material by drip or contact; (b) ensure that suspended poultry carcases will not contact plant personnel and other non-product contact surfaces including drip trays; and (c) be provided with drip trays over work stations and passage ways, except in the online automatic weighing area The design of the dripline shall ensure that suspended poultry carcases are adequately drained The number of draining racks or draining facilities shall be commensurate with the daily throughput of the premises.

23 Australian Standard for Construction of Premises and Hygienic Production of Poultry Meat 6 PROCESSING AREAS OUTCOMES REQUIRED Provision of areas for specific unit operations that facilitate hygienic processing of poultry and prevent contamination of poultry meat. Poultry reception area 6.1 The poultry reception area shall be provided with: (a) wash down points equipped with hoses to enable effective cleaning of the area; (b) reels or racks for storage of hoses when not in use; and (c) a hand wash basin as outlined in Section 8.2 in close proximity to the unloading and shackling areas. Bird shackling area 6.2 An efficient and humane method of restraint to prevent the escape of poultry during shackling shall be provided Stunning area 6.3 Where continuous mechanised slaughtering takes place, stunning equipment shall be provided in accordance with the Model Code of Practice for the Welfare of Animals Livestock (including Poultry) at Slaughtering Establishments (Abattoirs, Slaughterhouses and Knackeries). Bleeding area 6.4 The bleeding area shall be separated from the shackling and/or holding area by walls of a height not less than 3 metres from floor to ceiling or wall plate, except for necessary self closing doors for personnel and openings adequate for the passage of poultry carcases. 6.5 Blood shall be collected in a curbed and drained area or in an approved trough. Curb heights should be sufficient to prevent overflow. 6.6 Hand washing and sanitising facilities shall be available in the immediate vicinity of the bleeding area. 13 Scalding and defeathering area 6.7 The scalding and defeathering area shall be separated from the evisceration area by full height walls, except for necessary self-closing doors for personnel and openings adequate for the passage of poultry carcases. 6.8 Adequate facilities shall be provided in the scald and defeathering area for the removal of steam to the outside atmosphere.

24 Australian Standard 6.9 Scalding equipment shall be designed and constructed so that the potable water line cannot be contaminated. Agitated scald tanks shall be supplied with a continuous flow of water to ensure adequate water levels and temperatures are maintained Water derived from internal processing procedures shall only be used in drains in the scalding and defeathering section to assist flow of feathers and effluent from the scald tank and defeathering cabinets or other approved purposes after it has been effectively screened. The point of discharge should be directed into the drain Processing of feet shall be protected from contact with feathers, splash and condensation. Evisceration area 6.12 The evisceration area shall be separated from the packaging area by walls not less than 3m from floor to ceiling or wall plate, except for openings adequate for personnel and for the passage of poultry carcasses. For processors with low throughput refer to Section 5.1 (f) Pipes used for the transfer of edible offal shall be provided with access for inspection and cleaning. Containers 6.14 Containers used to hold edible product, pet food or inedible product and those used as floor slides shall be colour coded and clearly distinguishable. 14 Carton and wrapping materials 6.15 The storage and dispensing facilities provided in the processing room shall be adequate and capable of keeping wrapping materials at a sufficient height from the floor to enable effective cleaning and be designed so as to protect such materials from contamination Wrapping materials that directly contact edible product shall be kept in a container that prevents dust or insect ingress. Pallets used to store cartons or scraps shall be clean and not liable to contaminate or damage any cartons or wraps Rooms for preparation of pet food shall be totally separated from edible and inedible product areas Refrigerated storage of pet food shall be totally separated from refrigerated storage of edible products except where approved by the Controlling Authority under the HACCP program. Inedible product area 6.19 The inedible product area shall be totally separate from an edible product area Edible and inedible tallow storage tanks shall be clearly distinguished Facilities for the rendering of inedible material shall be located to ensure that such material is rendered without undue delay.

25 Australian Standard for Construction of Premises and Hygienic Production of Poultry Meat 6.22 Where provided the rendering plant and equipment shall be designed to ensure separation of unprocessed and processed material and constructed in a manner to facilitate the maintenance of hygienic conditions, and shall not create a vermin hazard Inedible product areas shall be paved, curbed to a height not less than 150mm and be drained to an approved drainage receival area The rendering facility shall comply with the Australian Standard for Hygienic Rendering of Animal Products. 15

26 Australian Standard 7 TRANSPORT VEHICLE WASH AREA OUTCOME REQUIRED Transport wash areas that enable effective cleaning of vehicles and are not a source of contamination. 7.1 Wash areas for live poultry transport and poultry meat transport shall: (a) be separate from each other; (b) have an impervious surface constructed of concrete not less than 100mm thick and be graded not less than 1 in 50 to the drainage system; (c) be constructed to confine splashing to the area; (d) be illuminated to enable effective cleaning and assessment; (e) be provided with storage racks for hoses; and (f) have an adequate supply of potable water under sufficient pressure for cleaning operations. 7.2 Drainage from the live poultry transport wash areas should be connected to a manure sump or equivalent facility. 16

27 Australian Standard for Construction of Premises and Hygienic Production of Poultry Meat 8 HYGIENE AND SANITATION OUTCOME REQUIRED The provision of hygiene and sanitation facilities which ensure the hygienic processing of poultry. 8.1 Facilities shall be provided at poultry meat processing premises which allow for cleaning, sanitising and, where applicable, sterilising of premises, equipment and protective clothing. 8.2 Premises shall have hand washing facilities which are: (a) of adequate size; (b) situated at all entrances and major work stations in a position readily accessible to employees; (c) provided with adequate hot and cold potable water from a central outlet; (d) provided with an effective sanitising agent; (e) equipped with taps which are not operated by hand; (f) equipped with hand drying facilities that do not contaminate washed hands or the surrounding area (hand drying facilities are not necessary on the processing line); (g) provided with a rubbish receptacle; and (h) connected directly to the drainage system. 8.3 Hand rinsing facilities with connections that permit a continuous flow of water should be provided at strategic positions on the processing line. Sterilisers 8.4 Sterilisers for knives and other equipment shall be positioned at strategic locations in the processing areas and shall: (a) be of sufficient size to allow complete immersion of equipment in potable water heated to a temperature of 82 C or warmer; (b) be capable of maintaining the temperature of the water; (c) run on a continuous flow basis; and (d) have an overflow connected directly to the drainage system; or (e) alternatively, sterilisation may be provided by another approved method. Equipment washing area 8.5 An equipment washing area separately drained and adequately ventilated should be available in a part of the premises set aside for that purpose. This area should be separated from processing, packaging and storage sections but with direct access. 8.6 The dimensions of the washing area shall be commensurate with the operations of the premises and the number of product containers used for delivery purposes. 17

28 Australian Standard Wash up troughs 8.7 Wash up troughs shall be: (a) of adequate size to allow immersion of containers, trays, utensils and other portable equipment normally used in the premises; (b) provided with a permanent and adequate supply of hot and cold running water; and (c) provided with adequate racks for air drying of containers, trays, utensils and other equipment. Automatic washing equipment 8.8 Automatic washing machines used in the cleaning of product containers should operate in a way which ensures that a continual flow of potable water is maintained. 8.9 Where water is recycled in such machines the final rinse shall be with hot potable water not less than 82 C that will ensure effective sanitisation Chemical sanitisers may be used with water 50 C or warmer or as approved by the Controlling Authority. Boot and apron washing 8.11 A wash up room or similar facilities shall be provided where persons can properly clean and sanitise their aprons, boots and work equipment during and at the end of each day The facilities shall be located so as not to jeopardise the hygienic processing of poultry Such facilities should incorporate: (a) cleaning benches equipped with scrubbing brushes, detergents, and adequate water under pressure; (b) sanitiser troughs or tubs adequate for the sanitising of personal equipment after it has been cleaned; (c) off the wall apron and equipment drying racks for air drying after cleaning and sanitising, designed to prevent floor contact by aprons A boot washing/decontamination facility shall be provided at all personnel entrances to the processing area. Personnel entering the processing area shall have clean protective footwear Boot washes shall be designed and positioned to prevent splash contamination of aprons Hot and cold water outlets shall be conveniently located for cleaning purposes and equipped with hoses and hose reels. Hoses when not in use shall be stored on reels or racks provided. Crate washing area 8.17 A concrete paved, drained and curbed area, together with adequate wash down points, should be provided adjacent to the poultry reception facilities for washing crates used for the transportation of live poultry.

29 Australian Standard for Construction of Premises and Hygienic Production of Poultry Meat 9 STORAGE FACILITIES OOUTCOME REQUIRED Storage facilities constructed to ensure that stored items do not become contaminated and are not a source of contamination 9.1 All storage facilities shall be: (a) of adequate size; and (b) capable of being effectively cleaned. 9.2 Separate facilities, lockable where required, shall be provided for the exclusive storage of: (a) all processing and packaging materials such as cartons and wrapping materials; (b) food ingredients; (c) aundered protective clothing; (d) cleaning and sanitising products and materials; (e) aprons, boots and gear when employees are not in the processing areas; and (f) chemicals. 9.3 Storage of material and ingredients shall be in a manner to prevent any contamination which could jeopardise the wholesomeness of poultry meat and poultry meat products. 9.4 Pesticide chemicals shall be held separately from other types of chemicals in an identified locked area or cabinet. 19

30 Australian Standard 10 CHILLERS AND FREEZERS OUTCOME REQUIRED Chillers and freezers constructed to maintain the wholesomeness of all poultry meat and poultry meat products stored on the premises Rooms for refrigerated storage shall be constructed of material resistant to impact and be easily cleaned. The total capacity of the rooms shall be sufficient for keeping under refrigeration all poultry meat likely to be on the premises at any one time Chillers and/or freezers, other than those designated as inedible product chillers and/or freezers, should be located in an edible product section of the premises Facilities for chilling and storage of chilled poultry meat shall be constructed to enable product temperature to be maintained at 5 C or colder Facilities for storage of frozen poultry meat shall be constructed to operate at, and be capable of maintaining, an air temperature within the facilities of 15 C or colder Equipment for the accurate monitoring and display of chiller and freezer temperatures shall be provided and operate at all times while the chillers and freezers are in use. Chiller or freezer temperatures shall be readily visible on the exterior of the unit A chiller used for thawing frozen carcase or carton product to allow boning or further processing shall be capable of maintaining a maximum air temperature of 10 C during the entire thawing operation Chillers and freezers shall be provided with facilities (e.g. racks, shelving) to store cartons and containers of product (e.g. tubs, trays) in such a manner that the cartons and containers and the product stored therein is protected from deterioration and contamination through floor contact, splash and drip from other products. The design of such facilities shall not impede the effective cleaning of the chiller or freezer Sufficient hot and cold hose points equipped with hoses and hose reels should be provided to permit effective cleaning of all chillers Racks or shelving shall be arranged in such a way that good air circulation can be achieved. Wooden racks or shelving shall not be used Refrigeration units shall: (a) where overhead have insulated drip pans directly connected to the drainage system placed beneath them; (b) have the refrigeration motors located outside the premises except for sealed units which are an integral part of an appliance; and (c) if floor type units be placed within curbed and separately drained areas unless located adjacent to a floor drain.

31 Australian Standard for Construction of Premises and Hygienic Production of Poultry Meat Floors in chillers shall be graded: (a) to ensure fluid does not accumulate; and (b) to trapped floor drains located either in the chiller or outside the chiller door Floor waste outlets should be able to be sealed by a screw cap or other approved device when the room is operating as a freezer Cooling unit discharge shall be contained and directed to the drainage system Where freezer tunnels are used for freezing exposed product, the tunnel shall be installed so that its full length is capable of being opened for cleaning Where forced draught unit coolers or air distribution ducting are located in the work area, both the drain trays and ducting should be insulated Where freezers open into non-refrigerated areas, the exchange of air between the two areas should be minimised by effective air curtains, clear plastic doors or automatic doors. 21

32 Australian Standard 11 LOADING AREAS OUTCOME REQUIRED Loading areas constructed to ensure that the wholesomeness of poultry meat and poultry meat products is not jeopardised 11.1 Load out/in areas for product shall have facilities to prevent contamination of product or its containers from external sources such as rain, insects and dust. A means of preventing flies entering the processing area while the loading dock is in use shall be provided Where unpackaged product is handled over the dock, the dock shall be designed so that the area is enclosed Where the product load has to be assembled in advance, the marshalling area shall be protected from the elements The load assembly area shall ensure that product temperature is 5 C or colder for fresh product or 15 C for frozen product. 22

33 Australian Standard for Construction of Premises and Hygienic Production of Poultry Meat 12 AMENITIES OUTCOME REQUIRED Amenities constructed and located so that their use does not provide a source of contamination Amenities shall comply with State Workplace Health and Safety legislation Amenities shall be located so as not to jeopardise the hygienic processing of poultry Access to amenities shall be achieved without employees from edible departments passing through inedible departments or vice versa Paved walkways shall be provided from the work place to the amenities Consideration should be given to the provision of separate amenities for employees engaged in the handling of live poultry and those engaged in other sections of the processing plant to prevent possible cross contamination occurring. 23

34 Australian Standard PART B MINIMUM PROCESSING PROCEDURES DESIGNED TO ENSURE AN ACCEPTABLE STANDARD OF HYGIENE IN POULTRY PROCESSING This Part of the Standard only addresses matters relating to the hygienic production of poultry meat. 13 QUALITY PERFORMANCE STANDARDS OUTCOMES REQUIRED Outcomes required from the application of this Standard are based on the following quality criteria: microbiological safety prevention of physical contamination prevention of zoonotic disease associated with poultry meat prevention of harmful or unacceptable chemical residues conformance with consumer image of product wholesomeness. Microbiological safety 13.1 Means carrying a microbiological load consistent with a safe and wholesome product Refer to Section 15.3 and Appendix A. Physical contamination 13.2 Means contamination with material presenting a risk to product safety, including material likely to carry a heavy microbiological load. Zoonotic disease 13.3 Means a disease or condition of animals capable of transmission from live or dead animals to humans. Diseases and conditions of concern, together with required inspection procedures for detection and action are given in Section 16 (Ante-Mortem Inspection) and Section 17 (Diseases and Conditions). 24 Chemical residues 13.4 These are defined from time to time by national authorities. International standard definitions and Maximum Residue Limits are published in the Codex Alimentarius. Procedures for sampling, testing and subsequent action are published in operating instructions issued by Federal and State authorities. Mandatory procedures and standards are given in Section 15.8 and Product acceptability 13.5 Means free from diseases and conditions which, while not necessarily bearing direct risk to human health, affect consumer image of product safety. Procedures for detection and elimination of these conditions are given in Section 17 (Diseases and Conditions).

35 Australian Standard for Construction of Premises and Hygienic Production of Poultry Meat 14 QUALITY ASSURANCE PROGRAMS OUTCOME REQUIRED Where operations are conducted under a Quality Assurance arrangement it conforms to the essential elements of the Australian Model Standard and Process Control is achieved through the application of the HACCP approach. The practical implementation of HACCP will be greatly enhanced if this section is read in conjunction with A Guide to the Implementation and Auditing of HACCP. Where the Controlling Authority approves a quality assurance arrangement for the purpose of production and inspection of poultry meat, as required under this Standard, the quality assurance arrangement shall conform to the following principles: (a) The quality assurance arrangements shall be consistent with the model for quality assurance in production outlined by Standards Australia (AS/NZS ISO 9002 (1994)). The essential elements of these arrangements shall be AS/NZS ISO 9002 clauses Management responsibility (quality, policy, organisation, management review) Quality system. 4.5 Document and data control (document approval and issue, document changes/modification). 4.6 Purchasing. 4.7 Control of customer supplied product. 4.8 Product identification and traceability. 4.9 Process control (general, special processes) Inspection and testing (receiving inspection and testing, in-process inspection and testing, final inspection and testing, inspection and test records) Inspection, measuring and test equipment Inspection and test status Control of non-conforming product (non-conformity review and disposition) Corrective and preventative action Handling, storage, packaging and delivery (general, handling, storage, packaging, delivery) 4.16 Control of quality records Internal quality audits Training Statistical techniques. 25