Australian Standard for the Hygenic Production of Pet Meat
Seiten
2006
CSIRO Publishing (Verlag)
978-0-643-09348-5 (ISBN)
CSIRO Publishing (Verlag)
978-0-643-09348-5 (ISBN)
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Talks about the Standard that applies to production of fresh and frozen pet meat derived from animals slaughtered and processed at a processing establishment, and wild animals killed in their natural environment. This work presents the minimum requirements for hygiene in harvesting, transportation, processing, identification, packaging, and more.
This Standard applies to the production of fresh and frozen pet meat derived from animals slaughtered and processed at a processing establishment, as well as wild animals killed in their natural environment. It contains the minimum requirements for hygiene in harvesting, transportation, processing, identification, packaging and storage, to ensure a safe and acceptable product. Provision is also made in this Standard for the use of fallen stock. The scope of the Standard is determined by risks related to the hygienic production of pet meat. Such risks are associated with: animal safety; human safety; and product substitution. Animals for pet meat must be processed in accordance with this Standard and documented work instructions or an approved Hazard Analysis and Critical Control Point (HACCP)-based program that consistently demonstrates equivalence with this Standard. Outcomes required from the application of this Standard are based on the following quality criteria: microbiological safety; prevention of physical contamination; prevention of disease associated with meat; prevention of zoonotic disease associated with practices and procedures; prevention of harmful or unacceptable chemical residues; and product separation to prevent substitution as human consumption product.
This Standard applies to the production of fresh and frozen pet meat derived from animals slaughtered and processed at a processing establishment, as well as wild animals killed in their natural environment. It contains the minimum requirements for hygiene in harvesting, transportation, processing, identification, packaging and storage, to ensure a safe and acceptable product. Provision is also made in this Standard for the use of fallen stock. The scope of the Standard is determined by risks related to the hygienic production of pet meat. Such risks are associated with: animal safety; human safety; and product substitution. Animals for pet meat must be processed in accordance with this Standard and documented work instructions or an approved Hazard Analysis and Critical Control Point (HACCP)-based program that consistently demonstrates equivalence with this Standard. Outcomes required from the application of this Standard are based on the following quality criteria: microbiological safety; prevention of physical contamination; prevention of disease associated with meat; prevention of zoonotic disease associated with practices and procedures; prevention of harmful or unacceptable chemical residues; and product separation to prevent substitution as human consumption product.
| Erscheint lt. Verlag | 1.9.2006 |
|---|---|
| Reihe/Serie | PISC Report |
| Zusatzinfo | Illustrations |
| Verlagsort | Melbourne |
| Sprache | englisch |
| Themenwelt | Studium ► 2. Studienabschnitt (Klinik) ► Hygiene / Mikrobiologie / Virologie |
| Naturwissenschaften | |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 0-643-09348-6 / 0643093486 |
| ISBN-13 | 978-0-643-09348-5 / 9780643093485 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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