This Standard is based on Hazard Analysis Critical Control Point (HACCP) principles and is an update of The Australian Standard for the Construction of Premises and Hygienic Production of Poultry Meat for Human Consumption Second Edition. It applies to the minimum construction requirements for premises and equipment where poultry are slaughtered for human consumption. It aims to facilitate the production of wholesome poultry meat.
Buy Australian Standard for the Construction of Premises and Hygienic Production of Poultry Meat for Human Consumption book by from Australia's Online Independent Bookstore, Boomerang Books.
(248mm x 175mm x mm)
Publisher: CSIRO Publishing
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