Standard 4.2.3 - Production and Processing Standar

STANDARD4.2.3PRODUCTIONANDPROCESSINGSTANDARDFORMEAT(AustraliaOnly)PurposeandcommentaryReservedTableofProvisionsDivision1–Preliminary1Reserved2InterpretationDivision2–ReservedDivision3–Productionofready-to-eatmeat3Interpretation4Requirementsonproducersofready-to-eatmeat5AdditionalrequirementsforuncookedcomminutedfermentedmeatClausesDivision1–Preliminary1Reserved2Interpretation(1)Unlessthecontraryintentionappears,thedefinitionsinChapter3ofthisCodeapplyforthepurposesofthisStandard.Division2–ReservedDivision3–Productionofready-to-eatmeat3InterpretationInthisDivision–controlmeansameasurethatprevents,eliminatesorreducestoanacceptablelevel,afoodsafetyhazard.HACCPplanmeansthe–FederalRegisterofLegislativeInstrumentsF2012L00293(a)CodexHACCPplan,AnnextoCAC/RCPI1969,Revision4(2003);or(b)HACCPplanoutlinedinAustralianStandardAS-4696-2002.handlingmeansslicing,shavingordicing,whereitisfollowedbythepackagingoftheproductinamodifiedatmospherepackage.producerofready-to-eatmeatmeansafoodbusinessthatengagesinthe–(a)making,manufacturing,producing,extracting,processing,preparing,treating,preserving,packing,cooking,thawingorhandlingofready-to-eatmeat;or(b)handlingofready-to-eatmeatforretailsale.ready-to-eatmeatmeansmeatproductsintendedtobeconsumedwithoutfurtherheatingorcooking,andincludes–(a)cookedoruncookedfermentedmeat;and(b)pâté;and(c)driedmeat;and(d)slowcuredmeat;and(e)luncheonmeat;and(f)cookedmusclemeatincludinghamandroastbeef;and(g)otherready-to-eatmeatthatissusceptibletothegrowthofpathogensortheproductionoftoxins.4Requirementsonproducersofready-to-eatmeatAproducerofready-to-eatmeatmustimplementafoodsafetymanagementsystemthatidentifies,evaluatesandcontrolshazards,andmeetstherequirementsinTable1orTable2tothisclause.Table1toclause4DocumentallstagesofproductionIdentifyallfoodsafetyhazardsandcontrolsthroughtheuseofaHACCPplanDocumentcompliancewithStandard3.2.2ofthisCodeDocumentthemanagementsystemsetoutinclauses3.3to3.10oftheAustralianStandardAS4696-2002Table2toclause4ComplywithafoodsafetymanagementsystemrecognisedbytherelevantauthorityEditorialnote:‘Hazard’isdefinedinStandard3.1.1asabiological,chemicalorphysicalagentin,orconditionof,foodthathasthepotentialtocauseanadversehealtheffectinhumans.‘Relevantauthority’isdefinedinStandard1.1.1.FederalRegisterofLegislativeInstrumentsF2012L00293ExamplesofafoodsafetymanagementsystemthatarelevantauthoritymayrecognisearetheCommonwealthExportControl(MeatandMeatProducts)Orders2005ortheAustralianStandardAS4696-2002.5Additionalrequirementsforuncookedcomminutedfermentedmeat(1)Inthisclause–auditmeansarevieworexaminationofany,orallrequirementsofafoodsafetyprogramwhichhasbeenconductedbyapersonapprovedasbeingcompetentinfoodsafetymattersrelatingtoUCFM.battermixmeansalltheingredientsintheUCFMrecipethathavebeencombinedpriortofillingacasing.starterculturemeansapreparationofmicro-organismspreparedforthepurposeoffermentingmeatwhich–(a)successfullycompetesforthenutrientsinthemeatmedium;and(b)producesmicrobialinhibitors;and(c)ismicrobiologicallysafe;and(d)producesacontrolledreductionofthepHofthemeatmix.UCFMmeansacomminutedfermentedmeatwhichhasnothaditscoretemperaturemaintainedat65Cforatleast10minutesoranequivalentcombinationoftimeandhighertemperatureduringproduction.Toavoiddoubt,aUCFMincludescomminutedfermentedmeatwhichhasbeenheattreated.validationmeansobtainingevidencetoconfirmthatthefoodsafetymanagementsystemiscompleteandeffectiveandwilldelivertheexpectedfoodsafetyoutcomes.verificationmeanstheuseofmethods,proceduresandtestsinadditiontomonitoringtodeterminecompliancewiththefoodsafetymanagementsystem.(2)UnlessexpresslyprovidedelsewhereinthisCode,aUCFMmustnotbesoldunlessitisproducedinaccordancewiththisclause.(3)Forthepurposesofsubclause5(2),aUCFMmaybesoldwhereitisproducedusinganalternativetechnologyormethodspecifiedelsewhereinthisCode,providedthattheequivalentfoodsafetyoutcomeinthisclauseisachieved.(4)AUCFMmustbeproducedinaccordancewithafoodsafetymanagementsystemunderclause4which–(a)hasbeenverifiedandauditedtoensurethenumberofEscherichiacoliorganismsinthefinalUCFMcomplywiththemicrobiologicallimitsinStandard1.6.1inthisCode;andFederalRegisterofLegislativeInstrumentsF2012L00293(b)demonstratesthattheproductionprocesshandlesthevariationsofEscherichiacolicontaminationintheingoingrawmeatingredients.(5)Aspartofthevalidationorverificationrequirementsofthefoodsafetymanagementsystem,thenumberofEscherichiacoliorganismsmustberecordedforthe–(a)rawmeatingredientsusedtomakeaUCFM;and(b)productafterfermentationandanysubsequentprocess.(6)DuringUCFMproductionthefollowingmattersmustbemonitoredandrecordedatsuitablefrequencies–(a)thepHofafermentingUCFM;and(b)thetemperatureandtimeoffermentationofUCFM;and(c)thetemperatureandtimeofmaturation/dryingofUCFM;and(d)thetemperatureandtimeofsmokingofUCFM;and(e)theweightlossorwateractivity.(7)Themeasurementsrecordedundersubclauses(5)and(6)mustbekeptfor12monthsaftertheuse-bydateorbest-beforedateofaUCFM.(8)ThefermentationofaUCFMmustbeinitiatedthroughtheuseofastarterculture.(9)Apreviouslyfermentedo