Document ID: chunk:federal_register_of_legislation:F2023C00818:body:0:p1
Version: federal_register_of_legislation:F2023C00818
Segment Type: other
Provision Reference: 
Character Range: 0–3112

Standard 4.2.2

PRIMARY PRODUCTION AND PROCESSING STANDARD FOR POULTRY MEAT

(Australia only)

Purpose and commentary

This Standard sets out a number of food safety requirements for the primary production and processing of poultry, and poultry carcasses and poultry meat for human consumption.  At the primary production stage, businesses that produce poultry must implement measures to control the food safety hazards and must be able to trace their products.  Businesses that process poultry must control their food safety hazards and must be able to trace their products.

It is the responsibility of these businesses not only to comply with this Standard but also to be able to demonstrate compliance.  This Standard is, in part, intended to reduce the contamination of poultry, poultry carcasses and poultry meat by pathogenic Campylobacter and Salmonella.

Table of Provisions

Division 1 – Preliminary
1 Interpretation
2 Application

Division 2 – Primary production of poultry
3 General food safety management
4 Inputs
5 Waste disposal
6 Health and hygiene requirements
7 Skills and knowledge
8 Design, construction and maintenance of premises, equipment and transportation vehicles
9 Traceability
10 Sale or supply

Division 3 – Processing of poultry
11 Application
12 General food safety management
13 Receiving birds for processing
14 Inputs
15 Waste disposal
16 Skills and knowledge
17 Traceability
18 Sale or supply
19 Requirements for producers of ready‑to‑eat poultry meat

Clauses

Division 1 – Preliminary

1 Interpretation

(1) Unless the contrary intention appears, and subject to Standard 4.1.1, the definitions in Chapter 3 of this Code apply in this Standard.

(2) The definition of 'condition' in Standard 3.2.2 does not apply in this Standard.

(3) In this Standard –

           carcass means the whole dressed body of slaughtered poultry, but excludes any part that has been removed from the dressed body, for example, the head, feathers, viscera and blood.

           food safety management statement means a statement, which at a minimum, has been approved or recognised by the relevant authority and subjected to ongoing verification activities by a poultry producer or poultry processor and the relevant authority.

Editorial note:

'Authority' is defined in draft Standard 4.1.1 as –

the State, Territory or Commonwealth agency or agencies having the legal authority to implement and enforce primary production and processing Standards.

           poultry means chicken, turkey, duck, squab (pigeons), geese, pheasants, quail, guinea fowl, muttonbirds and other avian species (except ratites).

           poultry handler means a person who handles or supervises the handling of poultry.

           poultry meat means the parts of the poultry carcass intended for human consumption.

           poultry producer means a business, enterprise or activity that involves –

                (a) growing; or
                (b) live transporting;

           of poultry for human consumption.

           poultry processor means a business, enterprise or activity that involves the