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Contents

           PART 3:  INSPECTION AND SAMPLING PROCEDURES FOR
                    DETERMINING THE HYGIENIC CONDITION
                    OF POULTRY PROCESSING PREMISES
           1.   Scope and Field of Application                           59

           2.   General Instructions                                     59
           3.   Inspection and Sampling Procedures                       60



           PART 4:  THE ROLE OF THE GOVERNMENT IN THE POULTRY
                    MEAT INSPECTION SERVICE

           1.   Ante-Mortem Inspection                                   68
           2.   Post-Mortem Inspection                                   68

           3.   Processing Inspection                                    73
           4.   Duties during Inspection                                 74


           ANNEXES
           Annex 1  Microbiological Criteria                             75

           Annex 2  Moisture Control                                     78
           Annex 3  Outline of Whole Frozen Chicken Process Flow Chart  79

           Annex 4  Outline of Whole Frozen Duck Process Flow Chart      81

           REFERENCES                                                    84


           ACKNOWLEDGEMENT                                               85












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