Table of Contents

1 -  AS 4467-1998 HYGIENIC PRODUCTION OF CROCODILE MEAT FOR HUMAN CONSUMPTION
7 -  CONTENTS
9 -  PREFACE
11 -  1 SCOPE
12 -  2 QUALITY PERFORMANCE STANDARDS
13 -  3 DEFINITIONS
15 -  4 QUALITY ASSURANCE PROGRAMS
17 -  PART A - CONSTRUCTION
17 -  5 SITE AND SERVICES
18 -  6 ANIMAL-HOLDING AND KILLING FACILITIES
19 -  7 PREMISES CONSTRUCTION-GENERAL
21 -  8 TRANSPORT-VEHICLE WASH AREAS
22 -  9 DRAINAGE AND EFFLUENT
23 -  10 HYGIENE AND SANITATION FACILITIES
24 -  11 PROCESSING AREAS
25 -  12 CHILLERS AND FREEZERS
26 -  13 LOADING AREAS
27 -  14 SKIN PREPARATION
28 -  15 CLEANING FACILITIES
29 -  16 STORAGE FACILITIES
30 -  17 AMENITIES
31 -  18 MAINTENANCE
32 -  PART B - HYGIENIC PRODUCTION
32 -  19 OPERATIONAL HYGIENE REQUIREMENTS
36 -  20 ANTE-MORTEM INSPECTION
37 -  21 DISEASES AND CONDITIONS
38 -  22 SLAUGHTER AND PROCESSING PROCEDURES
41 -  23 GENERAL HYGIENE ON THE PROCESSING PLANT
43 -  24 TRANSPORTATION OF CROCODILE MEAT
44 -  25 REFERENCES
45 -  APPENDIX A - MICROBIOLOGICAL CRITERIA
47 -  APPENDIX B - POST-MORTEM OBSERVATIONS AND DISPOSITIONS
51 -  APPENDIX C - RESIDUE PERFORMANCE STANDARD

Abstract

Sets out requirements for the construction and equipment and procedures of all premises where crocodiles are slaughtered and processed for the production of crocodile meat for human consumption. This Standard was developed by a technical subcommittee of the Standing Committee on Agriculture and Resource Management (SCARM) under the Agriculture and Resource Management Council of Australia and New Zealand (ARMCANZ). It is also known as SCARM Report 67.

General Product Information

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