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 Annex 2 Annex 3 Annex 4
Microbiological Criteria 75 Moisture Control 78 Outline of Whole Frozen Chicken Process Flow Chart 79 Outline of Whole Frozen Duck Process Flow Chart 81
REFERENCES 84 ACKNOWLEDGEMENT 85
Contents
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