CACRCP 58-2005

CAC/RCP58-2005Page1of52CODEOFHYGIENICPRACTICEFORMEAT1CAC/RCP58-20051.INTRODUCTION32.SCOPEANDUSEOFTHISCODE33.DEFINITIONS44.GENERALPRINCIPLESOFMEATHYGIENE85.PRIMARYPRODUCTION95.1Principlesofmeathygieneapplyingtoprimaryproduction95.2Hygieneofslaughteranimals95.3Hygieneofkilledwildgame115.4Hygieneoffeedandfeedingredients125.5Hygieneoftheprimaryproductionenvironment125.6Transport135.6.1Transportofslaughteranimals135.6.2Transportofkilledwildgame136.PRESENTATIONOFANIMALSFORSLAUGHTER136.1Principlesofmeathygieneapplyingtoanimalspresentedforslaughter146.2Conditionsoflairage146.3Ante-morteminspection156.3.1Designofante-morteminspectionsystems156.3.2Implementationofante-morteminspection166.3.3Ante-mortemjudgementcategories176.4Informationonanimalspresentedforslaughter177.PRESENTATIONOFKILLEDWILDGAMEFORDRESSING187.1Principlesofmeathygieneapplyingtoinspectionofkilledwildgamepresentedfordressing187.2Inspectionofkilledwildgamepresentedfordressing188.ESTABLISHMENTS:DESIGN,FACILITIESANDEQUIPMENT198.1Principlesofmeathygieneapplyingtoestablishments,facilitiesandequipment198.2Designandconstructionoflairages198.3Designandconstructionofslaughterareas428.4Designandconstructionofareaswherebodiesofanimalsaredressedormeatmayotherwisebepresent208.5Designandconstructionofequipmentwherebodiesofanimalsaredressedormeatmaybepresent221ThisCodesupersedesthefollowingCodexCodesofPractices:RecommendedInternationalCodeofHygienicPracticeforFreshMeat(CAC/RCP11-1976,Rev.1-1993);RecommendedInternationalCodeofHygienicPracticeforGame(CAC/RCP29-1983,Rev.1-1993);RecommendedInternationalCodeforAnte-MortemandPost-MortemInspectionofSlaughterAnimalsandforAnte-MortemandPost-MortemJudgementofSlaughterAnimalsandMeat(CAC/RCP41-1993);RecommendedInternationalCodeofHygienicPracticeforProcessedMeatandPoultryProducts(CAC/RCP13-1976,Rev.1(1985);RecommendedCodeofHygienicPracticeforPoultryProcessing(CAC/RCP14-1976);RecommendedInternationalCodeofPracticefortheProduction,StorageandCompositionofMechanicallySeparatedMeatIntendedforFurtherProcessing(CAC/RCP32-1293).CAC/RCP58-2005Page2of528.6Watersupply228.7Temperaturecontrol238.8Facilitiesandequipmentforpersonalhygiene238.9Transportvehicles249.PROCESSCONTROL249.1Principlesofmeathygieneapplyingtoprocesscontrol249.2Processcontrolsystems259.2.1SanitationStandardOperatingProcedures(Sops)269.2.2HACCP269.2.3Outcome-basedparametersforprocesscontrol279.2.4Regulatorysystems289.2.5QualityAssurance(QA)systems299.3Generalhygienerequirementsforprocesscontrol299.4Hygienerequirementsforslaughteranddressing309.5Post-morteminspection329.5.1Designofpost-morteminspectionsystems329.5.2Implementationofpost-morteminspection339.6Post-mortemjudgement359.7Hygienerequirementsforprocesscontrolafterpost-morteminspection369.8Hygienerequirementsforpartsofanimalsdeemedunsafeorunsuitableforhumanconsumption409.9Systemsforremovingproductsthatareincirculation4010.ESTABLISHMENTS:MAINTENANCEANDSANITATION4110.1Principlesofmeathygieneapplyingtomaintenanceandsanitationofestablishments,facilitiesandequipment4110.2Maintenanceandsanitation4111.PERSONALHYGIENE4211.1Personalcleanliness4311.2Personalhealthstatus4312.TRANSPORTATION4313.PRODUCTINFORMATIONANDCONSUMERAWARENESS4414.TRAINING4414.1Principlesoftraininginmeathygiene4414.2Trainingprogrammes44ANNEXESANNEXI-RISK-BASEDEVALUATIONOFORGANOLEPTICPOST-MORTEMINSPECTIONPROCEDURESFORMEAT46ANNEXII-VERIFICATIONOFPROCESSCONTROLOFMEATHYGIENEBYMICROBIOLOGICALTESTING51CAC/RCP58-2005Page3of52CODEOFHYGIENICPRACTICEFORMEAT1.INTRODUCTION1.Meathastraditionallybeenviewedasavehicleforasignificantproportionofhumanfood-bornedisease.Althoughthespectrumofmeat-bornediseasesofpublichealthimportancehaschangedwithchangingproductionandprocessingsystems,continuationoftheproblemhasbeenwellillustratedinrecentyearsbyhumansurveillancestudiesofspecificmeat-bornepathogenssuchasEscherichiacoliO157:H7,Salmonellaspp.,Campylobacterspp.andYersiniaenterocolitica.Inadditiontoexistingbiological,chemicalandphysicalhazards,newhazardsarealsoappearinge.g.,theagentofbovinespongiformencephalopathy(BSE).Furthermoreconsumershaveexpectationsaboutsuitabilityissueswhicharenotnecessarilyofhumanhealthsignificance.2.Acontemporaryrisk-basedapproachtomeathygienerequiresthathygienemeasuresshouldbeappliedatthosepointsinthefoodchainwheretheywillbeofgreatestvalueinreducingfood-borneriskstoconsumers.Thisshouldbereflectedinapplicationofspecificmeasuresbasedonscienceandriskassessment,withagreateremphasisonpreventionandcontrolofcontaminationduringallaspectsofproductionofmeatanditsfurtherprocessing.ApplicationofHACCPprinciplesisanessentialelement.Themeasureofsuccessofcontemporaryprogrammesisanobjectivedemonstrationoflevelsofhazardcontrolinfoodthatarecorrelatedwithrequiredlevelsofconsumerprotection,ratherthanbyconcentratingondetailedandprescriptivemeasuresthatgiveanunknownoutcome.3.AtthenationalleveltheactivitiesoftheCompetentAuthorityhavingjurisdictionattheslaughterhouse(usuallyVeterinaryAdministrations2)veryoftenserveanimalhealthaswellaspublichealthobjectives.Thisisparticularlytheca