1 - AS 4696-2007 HYGIENIC PRODUCTION AND TRANSPORTATION OF MEAT AND MEAT PRODUCTS FOR HUMAN CONSUMPTION
5 - CONTENTS
6 - PREFACE
9 - PART 1 – INTRODUCTION
9 - 1 PRELIMINARY
16 - 2 APPLICATION
17 - PART 2 – WHOLESOMENESS AND OPERATIONAL HYGIENE
17 - 3 MANAGEMENT OF WHOLESOMENESS
20 - 4 OPERATIONAL HYGIENE
22 - 5 CROSS-CONTAMINATION
26 - PART 3 – SLAUGHTER AND DRESSING OF ANIMALS
26 - 6 THE SUPPLY AND ADMISSION OF ANIMALS FOR SLAUGHTER
29 - 7 ANIMAL WELFARE
31 - 8 ANTE-MORTEM INSPECTION AND DISPOSITION
34 - 9 SLAUGHTER AND DRESSING
37 - 10 POST-MORTEM INSPECTION AND DISPOSITION
40 - PART 4 – PROCESSING
40 - 11 CHILLING AND FREEZING
42 - 12 THAWING, TEMPERING, BONING AND OTHERPROCESSING OF RAW MEAT
44 - 13 FURTHER PROCESSING
47 - PART 5 – PACKAGING, STORAGE AND HANDLING
47 - 14 PACKAGING
48 - 15 STORAGE AND HANDLING
50 - PART 6 – IDENTIFICATION, TRACEABILITY, INTEGRITY AND RECORD KEEPING
50 - 16 IDENTIFICATION, TRACEABILITY AND INTEGRITY
52 - 17 ANIMAL FOOD AND PHARMACEUTICAL MATERIAL
54 - 18 RECORD KEEPING
55 - PART 7 – PREMISES, EQUIPMENT AND ESSENTIAL SERVICES
55 - 19 PREMISES AND EQUIPMENT
57 - 20 HYGIENE AND SANITATION FACILITIES
59 - 21 ESSENTIAL SERVICES
62 - PART 8 – TRANSPORTATION OF MEAT AND MEAT PRODUCTS
62 - 22 MANAGEMENT OF WHOLESOMENESS
63 - 23 OPERATIONAL HYGIENE
64 - 24 WHOLESOMENESS AND IDENTIFICATIONDURING TRANSPORT
66 - 25 MEAT TRANSPORT VEHICLES AND EQUIPMENT
67 - SCHEDULE 1 – PERSONAL HYGIENE
70 - SCHEDULE 2 – PROCEDURES FOR POST-MORTEM INSPECTION
74 - SCHEDULE 3 – ANTE-MORTEM AND POST-MORTEM DISPOSITIONS