1672 NEW ZEALAND GAZETTE, No. 58 20 MAY 2010

5 Waste disposal

(1) A poultry producer must store, handle or dispose of waste in a manner that will not make the poultry unsuitable.

(2) For subclause 5(1), waste includes sewage, waste water, litter, dead poultry and garbage.

6 Health and hygiene requirements

(1) A poultry handler must exercise personal hygiene and health practices that do not make the poultry unsuitable.

(2) A poultry producer must take all reasonable measures to ensure that poultry handlers, personnel and visitors exercise personal hygiene and health practices that do not make the poultry unsuitable.

7 Skills and knowledge

A poultry producer must ensure that poultry handlers have -

(a) skills in food safety and food hygiene; and

(b) knowledge of food safety and food hygiene matters;

commensurate with their work.

8 Design, construction and maintenance of premises, equipment and transportation vehicles

A poultry producer must -

(a) ensure that premises, equipment and transportation vehicles are designed and constructed in a way that minimises the contamination of poultry, allows for effective cleaning and sanitisation and minimises the harbourage of pests and vermin; and

(b) keep premises, equipment and transportation vehicles effectively cleaned, sanitised and in good repair to ensure poultry is not made unsuitable.

9 Traceability

A poultry producer must be able to identify the immediate recipient of the poultry handled by the poultry producer.

10 Sale or supply of poultry

A poultry producer must not sell or supply poultry for human consumption if the producer ought reasonably know or ought reasonably suspect that the poultry is unsuitable.

Editorial note:

‘Supply’ is defined in Standard 4.1.1 as including intra company transfers of product.

Division 3 – Processing of poultry

11 Application

(1) Subject to subclause (2), and to avoid doubt, Standards 3.2.2 and 3.2.3 apply to a poultry processor.

(2) In areas where poultry is slaughtered -

(a) paragraph 17(1)(d) of Standard 3.2.2 does not apply; and

(b) paragraph 24(1)(a) of Standard 3.2.2 does not apply in relation to the poultry intended for slaughter.

12 General food safety management

(1) A poultry processor must systematically examine all of its processing operations to identify potential hazards and implement control measures to address those hazards.

(2) A poultry processor must also have evidence to show that a systematic examination has been undertaken and that control measures for those identified hazards have been implemented.

(3) A poultry processor must verify the effectiveness of the control measures.

(4) A poultry processor must operate according to a food safety management statement that sets out how the requirements of this Division are to be or are being complied with.

13 Receiving

A poultry processor must not process poultry product for human consumption if the processor ought reasonably know or ought reasonably suspect that the poultry product is unsuitable.

14 Inputs

A poultry processor must take all reasonable measures to ensure inputs do not make the poultry product unsuitable.

Editorial note:

See Standard 4.1.1 for the definition of ‘inputs’.

For guidance on what constitutes acceptable water in processing see the Australian Drinking Water Guidelines 2004 of the National Health and Medical Research Council of Australia.

15 Waste disposal

(1) A poultry processor must store, handle or dispose of waste in a manner that will not make the poultry product unsuitable.

(2) For subclause 15(1), waste includes unsuitable poultry and unsuitable poultry product, sewage, waste water and garbage.

16 Skills and knowledge

A poultry processor must ensure that persons engaged in poultry processing have -

(a) skills in food safety and food hygiene; and

(b) knowledge of food safety and food hygiene matters; and

(c) skills and knowledge to detect a condition that would render poultry or poultry product unsuitable;

commensurate with their work.