Table of Contents

1 -  AS 4466-1998 HYGIENIC PRODUCTION OF RABBIT MEAT FOR HUMAN CONSUMPTION
7 -  CONTENTS
9 -  PREFACE
11 -  1 SCOPE
12 -  2 QUALITY PERFORMANCE STANDARDS
13 -  3 DEFINITIONS
15 -  4 QUALITY ASSURANCE PROGRAMS
18 -  5 OPERATIONAL REQUIREMENTS-CONSTRUCTION
19 -  6 HYGIENE REQUIREMENTS
21 -  7 OPERATIONAL HYGIENE REQUIREMENTS
23 -  8 PERSONNEL HYGIENE REQUIREMENTS
24 -  9 CLOTHING REQUIREMENTS
25 -  10 ANTE-MORTEM INSPECTION
26 -  11 PROCESSING PROCEDURES
28 -  12 POST-MORTEM INSPECTION AND DISPOSITION
30 -  13 CHILLING
31 -  14 REFERENCES
32 -  APPENDIX A - MICROBIOLOGICAL STANDARDS
33 -  APPENDIX B - PHYSICAL CONTAMINATION STANDARDS
38 -  APPENDIX C - POST-MORTEM OBSERVATIONS AND DISPOSITION
47 -  APPENDIX D - RESIDUE STANDARDS

Abstract

Sets out requirements for the production and hygiene quality control of meat from Rabbits processed for human consumption at all registered establishments in Australia. This Standard was developed by a technical subcommittee of the Standing Committee on Agriculture and Resource Management (SCARM) under the Agriculture and Resource Council of Australia and New Zealand (ARMCANZ). It is also known as SCARM Report 59.

General Product Information

Published
Document Type	Standard
Status	Current
Publisher	Standards Australia
Pages
ISBN
Committee	FT-021