Book Description
This standard applies to all rendering plants operating in Australia. Minimum requirements for quality assurance, construction and equipment and rendering operations, are prescribed.
Author : Scarm Staff
Publisher : CSIRO PUBLISHING
Page : 20 pages
File Size : 22,73 MB
Release : 2000
Category : Technology & Engineering
ISBN : 9780643065963
This standard applies to all rendering plants operating in Australia. Minimum requirements for quality assurance, construction and equipment and rendering operations, are prescribed.
Author :
Publisher :
Page : 0 pages
File Size : 11,8 MB
Release :
Category :
ISBN :
Author : Standards Australia Limited
Publisher :
Page : 11 pages
File Size : 40,9 MB
Release : 2007
Category : Animal products
ISBN : 9780733785009
Author : Csiro
Publisher : Csiro
Page : 20 pages
File Size : 23,43 MB
Release : 2007
Category : Technology & Engineering
ISBN : 9780643092730
The requirements of this Standard apply to all rendering plants operating in Australia and are mandatory unless alternative compliance has been approved by the controlling Authority. This work identifies minimum requirements for quality assurance, construction and equipment and rendering operations for the hygienic rendering of animal products.
Author : W. F. Spooncer
Publisher :
Page : 115 pages
File Size : 45,55 MB
Release : 1993-01-01
Category : Animal products
ISBN : 9780643055452
Author : David L. Meeker
Publisher :
Page : 302 pages
File Size : 38,51 MB
Release : 2006-01-01
Category : Animal industry
ISBN : 9780965466035
Author : Scarm
Publisher : CSIRO PUBLISHING
Page : 84 pages
File Size : 27,35 MB
Release : 2002
Category : Business & Economics
ISBN : 9780643067646
Using results from a review of domestic and export requirements undertaken, this Standard harmonises standards for the production and transportation within Australia of meat and meat products.
Author : PISC
Publisher :
Page : 56 pages
File Size : 47,73 MB
Release : 2009
Category : Business & Economics
ISBN :
This Australian Standardapplies to the production of fresh and frozen pet meat derived from animals slaughtered and processed at a processing establishment, as well as wild animals killed in their natural environment. It contains the minimum requirements for hygiene in harvesting, transportation, processing, identification, packaging and storage, to ensure a safe and acceptable product. Provision is also made in this Standardfor the use of fallen stock. The scope of the Standardis determined by risks related to the hygienic production of pet meat. Such risks are associated with: animal safety; human safety; and product substitution. In Australia, animals for pet meat must be processed in accordance with this Standard and documented work instructions or an approved Hazard Analysis and Critical Control Point (HACCP)-based program that consistently demonstrates equivalence with this Standard.
Author : David S. Collins
Publisher : John Wiley & Sons
Page : 347 pages
File Size : 24,93 MB
Release : 2015-01-20
Category : Medical
ISBN : 1118650026
Gracey’s Meat Hygiene, Eleventh Edition is the definitive reference for veterinarians working in meat hygiene control. This new edition of a classic text reflects the recent significant changes in science, legislation and practical implementation of meat hygiene controls in the UK, Europe and worldwide since the 10th edition was published in 1999. An excellent practical guide for teaching food hygiene to veterinary students worldwide, in addition to laying the foundations of food animal anatomy, pathology and disease. New chapters address the increased concern of both the public and inspectors to issues of animal welfare and recognise the role of the profession, and interest from the consumer, in environmental protection. Key features include: Fully updated new edition, in a refreshed design with colour photographs and illustrations throughout. Includes new content on meat hygiene inspection covering the components of an integrated food safety management system as well as animal health and welfare controls in the ‘farm to fork’ system. A practical approach to health and safety in meat processing is outlined by identifying the hazards and then describing how these can best be controlled. With contributions from veterinary and industry experts, this edition is both a valuable teaching aid and a practical reference for veterinarians and all food business operators and their staff.
Author :
Publisher :
Page : 72 pages
File Size : 48,66 MB
Release : 2002
Category : Meat
ISBN : 9780733747380