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Code of Veterinary Practice For Poultry Processing Plant

Action in case of unsatisfactory results Improvements in slaughter hygiene and review of process controls, origin of animals and biosecurity measures in the farms of origin Improvements in production hygiene and improvements in selection and/or origin of raw materials Improvements in p

Stage where the criterion applies Carcasses after chilling End of the manufacturing process End of the manufacturing process End of the manufacturing process

Analytical reference method ( 3 ) EN/ISO 6579 ISO 4833 1S0 16649-1 or 2 ISO 4833 1S0 16649-1 or 2 1S0 16649-1 or 2

M 5x10 6 cfu/g 500 cfu/g 5x10 6 cfu/g 500 cfu/g 5000 cfu/g or cm 2
Limit Absence in 25 g of a pooled sample of neck skin

m 5x10 5 cfu/g 50 cfu/g 5x10 5 cfu/g 50 cfu/g 500 cfu/g or cm 2

Sampling Plan ( 1 ) c n 7 ( 6 ) 50 ( 5 ) 2 5 2 5 2 5 2 5 2 5

Process Hygiene Criteria Micro- Food organisms Category Poultry carcases of Salmonella broilers and turkeys Aerobic colony count ( 7 ) Minced meat E.coli ( 8 ) Aerobic colony Mechanically count separated meat (MSM) E.coli ( 8 ) E.coli ( 8 ) preparations

76 ( 9 ) Meat