This standard specifies the essential principles for abattoir and meat processing, primary production, design and environmental hygiene of abattoir and meat processing establishment, workshops and equipment installations, hygiene control for slaughtering and processing, hygiene related to package, storage and transportation, personnel requirements and requirements for hygienic quality system and its operation.
This standard is applicable to animal slaughtering plants, meat cutting plants, meat product processing plants and refrigeration houses for meat and meat products all registered under the approval of governmental authorities.
Foreword I
Introduction II
1 Scope
2 Normative References
3 Terms and Definitions
4 Essential Principles
5 Primary Production
6 Design and Environmental Hygiene of the Establishment
7 Workshop and Equipment Installations
8 Hygiene Control for Slaughtering and Processing
9 Hygiene Related to Packaging, Storage and Transport
10 Requirements for Personnel
11 Requirements for Hygienic Quality System and Its Operation
12 Special Provision
