Document ID: chunk:federal_register_of_legislation:F2023C00818:body:0:p3
Version: federal_register_of_legislation:F2023C00818
Segment Type: other
Provision Reference: 
Character Range: 5810–8777

as specified in the Australia New Zealand Food Standards Code; or
    (c) it contains any matter or substance that is permitted by the Australia New Zealand Food Standards Code.

2 Application

This Standard does not apply to poultry retail sale activities or poultry product retail sale activities.

Division 2 – Primary production of poultry

3 General food safety management

(1) A poultry producer must systematically examine all of its primary production operations to identify potential hazards and implement control measures to address those hazards.

(2) A poultry producer must also have evidence to show that a systematic examination has been undertaken and that control measures for those identified hazards have been implemented.

(3) A poultry producer must operate according to a food safety management statement that sets out how the requirements of this Division are to be or are being complied with.

4 Inputs

A poultry producer must take all reasonable measures to ensure inputs do not make the poultry unsuitable.

Editorial note:

See the definition of 'inputs' in Standard 4.1.1 which includes feed, litter, water and chemicals used in or in connection with the primary production activity.

5 Waste disposal

(1) A poultry producer must store, handle or dispose of waste in a manner that will not make the poultry unsuitable.

(2) For subclause 5(1), waste includes sewage, waste water, litter, dead poultry and garbage.

6 Health and hygiene requirements

(1) A poultry handler must exercise personal hygiene and health practices that do not make the poultry unsuitable.

(2) A poultry producer must take all reasonable measures to ensure that poultry handlers, personnel and visitors exercise personal hygiene and health practices that do not make the poultry unsuitable.

7 Skills and knowledge

A poultry producer must ensure that poultry handlers have –

           (a) skills in food safety and food hygiene; and
           (b) knowledge of food safety and food hygiene matters;

commensurate with their work.

8 Design, construction and maintenance of premises, equipment and transportation vehicles

A poultry producer must –

           (a) ensure that premises, equipment and transportation vehicles are designed and constructed in a way that minimises the contamination of poultry, allows for effective cleaning and sanitisation and minimises the harbourage of pests and vermin; and
           (b) keep premises, equipment and transportation vehicles effectively cleaned, sanitised and in good repair to ensure poultry is not made unsuitable.

9 Traceability

A poultry producer must be able to identify the immediate recipient of the poultry handled by the poultry producer.

10 Sale or supply of poultry

A poultry producer must not sell or supply poultry for human consumption if the producer ought reasonably know or ought reasonably suspect that the poultry is unsuitable.

Editorial note:

'Supply' is defined in Standard 4.1.1