Risk Management Programme Attachment S UNIQUE RISKS FROM HOMEKILL PAGE: 1 OF 1 DATE: / / 1. Purpose / Scope To identify the unique risks that may exist from processing homekill or recreational catch (HK/RC) at the same premises as regulated meat and to ensure that control measures are in place to minimise these risks. 2. Regulatory Requirements (See http://www.nzfsa.govt.nz/animalproducts/legislation/index.htm) Animal Products Act 1999, section 71. 3. Procedures Unique risk Control measures Reference Harmful bacteria may be present in higher numbers in All meat is visually checked on receipt. Attachments HK/RC than in regulated meat due to: Dirty meat is rejected or trimmed. P&T Contamination from the slaughter environment or All meat is immediately refrigerated on receipt. equipment, Unhygienic slaughter techniques, Lack of protection from the environment during handling and transportation, Lack of refrigeration, and Unhealthy animals may be slaughtered (e.g. septicaemic). Homekilled meat may cross-contaminate Unregulated and regulated meats are separated Attachment T regulated meat through direct contact or throughout the butchery. through shared use of processing equipment or product contact surfaces. Chemical hazards may not have been Unregulated meat is returned to the animal Attachment T identified in HK/RC animals as supplier owner who takes their own risks as far as this is declarations are not required for these concerned. animals. HK/RC is more likely to be contaminated by All meat is visually checked on receipt. Attachments physical hazards and insects due to lack of Dirty meat is rejected or trimmed. P&T protection from the environment during slaughter, handling and transportation. HK/RC may be mistaken for regulated meat Separation of unregulated and regulated meat. Attachment T and accidentally sold. Inventory records. 4. Records Kept Records of regulated product and homekill or recreational catch received and processed.
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