NZFSA Draws up New Code on Poultry Processing

NEW ZEALAND: The New Zealand Food Safety Authority (NZFSA) is drawing up a new Code of Practice, and it has now published its response to submissions on hygiene and sanitation.
calendar icon 26 November 2009
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NZFSA is developing a Code of Practice - Processing of Poultry (COP). The COP describes good operating practices designed to help ensure that the processing of broiler chickens results in products that are fit for their intended purpose. The COP is being developed in stages, the initial stages resulting in the release of the Overview in Part 1, 'Chapter 5: Slaughter and Dressing', and 'Chapter 9: Secondary Processing'.

The consultation document addressed by this Analysis of Submissions is for 'Chapter 3: Hygiene and Sanitation'. The scope of this chapter covers hygiene, cleaning and sanitation activities during primary, secondary and further processing of poultry products. The specific cleaning and sanitation requirements for processing high risk or ready-to-eat (RTE) foods will be addressed by the outputs from the listeria strategy. These will be linked to this document (with any appropriate enhancements or explanations) once they are complete.

The COP is being written for operators who are processing poultry products for human consumption (and animal consumption), where produced on the same site.

NZFSA received one submission on the draft chapter. It was from an industry organisation that represents many poultry processors. Their comments together with NZFSA's responses are presented in a table.

Further Reading

- You can view the NZFSA responses to the comments received by clicking here.
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