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Significant evidence exists that demonstrates that poultry presented for slaughter with less than 8 feed withdrawal are subject to greater levels of contamination by spilled ingesta. Similarly, flocks that are off feed greater than approximately 12 hours are susceptible to bile production and can suffer from increased rates of intestinal tearing during evisceration due to weakening of the gastrointestinal tract due to sloughing of cells. Therefore, the target between 8-12 hours, should be considered in order to meet the outcome without compromising further processing. product quality. The microbiological verification targets are indicative of the effective operation of the carcase decontamination process. When Prior to birds being presented for slaughter at abattoir. At of final inspection, prior to birds entering the washing process (i.e. the end of the evisceration) during processing operations. Wash water is measured at the point of overflow from the washing system (or a designated point within decontamination system) at defined intervals during processing. Temperature of carcase and monitored at the end of processing (after final chill and just prior to dispatch). What All birds must be kept off feed for a sufficient period of between 8 -12 hours prior to slaughter to ensure crops are empty. are to remain on water until pickup commences (minimum of 2 hours before pick-up). Ante-mortem inspection of poultry prior to slaughter by a suitably qualified person. All carcases must be subject to a visual inspection from a suitably trained person, prior to entering the wash. Unacceptable birds must be removed from the processing line and managed separately. The operation of the carcase decontamination system (e.g. spin wash/chiller, inside/outside washer) must conform to a set of validated operating conditions that demonstrates a reduction in microbiological contamination to ensure effectiveness. Target operational requirements are >5 ppm free available chlorine (F.A.C.) concentration and pH between 5 and 7. Alternative Carcases must be chilled to a surface temperature of 7°C or less within 6 hours of stunning and further reduced to a core temperature <5°C within 12 hours of stunning. Edible offal must be chilled to <5°C within 1 hour. Frozen product reduced to -15°C or less within 96 hours of stunning.