AS 5010-2001

1 - AS 5010-2001 HYGIENIC PRODUCTION OF RATITE (EMU/OSTRICH) MEAT FOR HUMAN CONSUMPTION
5 - CONTENTS
7 - PREFACE
9 - 1 SCOPE
10 - 2 QUALITY PERFORMANCE STANDARDS
10 - 2.1 Microbiological safety
10 - 2.2 Physical contamination
10 - 2.3 Zoonotic disease
10 - 2.4 Chemical residues
10 - 2.5 Product wholesomeness
11 - 3 DEFINITIONS
13 - 4 QUALITY ASSURANCE PROGRAMS
15 - 5 RATITE PROCESSING ESTABLISHMENT
16 - 6 PROCESSING PROCEDURES
16 - 6.1 Rest
16 - 6.2 Feeding
16 - 6.3 Transportation
16 - 6.4 Restraining and stunning
16 - 6.5 Bleeding
16 - 6.6 Head and legs removal
16 - 6.7 Dressing
16 - 6.8 Edible external carcase fat (subcutaneous fat)
16 - 6.9 Venting
16 - 6.10 Evisceration
17 - 6.11 Carcase splitting
17 - 6.12 Final wash
17 - 6.13 Chilling
17 - 6.14 Hygiene requirements
17 - 6.15 Microchips
18 - 7 ANTE-MORTEM INSPECTION
18 - Specific aims
18 - Requirements
19 - Prevention action (Disposition after ante-mortem inspection)
19 - Animal welfare
19 - Notifiable disease
20 - 8 POST-MORTEM INSPECTION AND DISPOSITION
22 - 9 BIBLIOGRAPHY
23 - APPENDIX A - MICROBIOLOGICAL CRITERIA
24 - APPENDIX B - PHYSICAL CONTAMINATION STANDARDS
31 - APPENDIX C - RESIDUE PERFORMANCE STANDARDS
32 - APPENDIX D - INSPECTION PROCEDURE FOR RATITES
33 - APPENDIX E - POST-MORTEM OBSERVATIONS AND DISPOSITIONS

Sets out requirements for the hygienic production of ratite (emu/ostrich) 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). This Standard is also known as SCARM Report No. 71.

This Standard applies to the construction and equipment of all processing premises where ratites are slaughtered for the production of ratite meat for human consumption. It contains the minimum construction, and hygienic production requirements for premises used for the production of wholesome ratite meat.The overall goal of the standard is that there be no more that a one-log (10-fold) increase in the load of bacterial pathogens on the surface of the meat from the time of dressing until the product is packaged for sale or used as an ingredient for further processing.Alternative techniques or procedures to those detailed in the standard may be used by operators providing compliance with the overall goal can be verified through the use of Hazard Analysis Critical Control Point (HACCP) based programs.The Standard shall be applied at all ratite meat establishments, whether operating under a full-time meat inspection program (incorporating HACCP principles), or a HACCP based quality assurance arrangement approved and monitored by the controlling authority.For the purpose of understanding how HACCP is implemented and audited in the Australian meat industry, ARMCANZ has produced an accompanying document, A Guide to the Implementation and Auditing of HACCP (SCARM report No 60).This Standard is not intended to be applicable to meat retail premises, however many of the principles are relevant to such premises.For the purpose of this Standard the word shall has been used to clearly indicate that the requirements are mandatory. State and Territory authorities shall enforce compliance with the Standard.The Standard is to be used in conjunction with: Australian Standard for Construction of Premises Processing Meat for Human Consumption; Australian Standard for Construction of Premises Processing Animals for Human Consumption; Australian Standard for Hygienic Production of Meat for Human Consumption; and Australian Standard for Transportation of Meat for Human Consumption.Operation under this Standard requires compliance with the relevant Codes of Practice for the Welfare of Animals. It also requires the relevant provisions of Commonwealth, State and Territory Wildlife Protection Legislation to be observed.This Standard applies as the Australian Standard for the Hygienic Production of Ratite (Emu/ Ostrich) Meat for Human Consumption.

First published as AS 5010-2001.