Functional Food Safety can assist you with HACCP based food safety programs for a wide range of meat processing businesses.

Meat processing plants are premises where meat & poultry (including game meat) for human consumption is processed, treated, boned, cut up, packed, packaged or stored.

This includes raw meat, and the production of ready-to-eat (RTE) and uncooked comminuted fermented meat (UCFM) products such as salami, beef jerky and biltong.

Functional Food Safety can develop, document and implement robust HACCP based food safety programs that will assist you to comply with all of the meat processing standards including

  • AS 4696-2007 Hygienic production and transportation of meat and meat products for human consumption.
  • AS 4456-2006 Construction of premises and hygienic production of poultry meat for human consumption.
  • Food Standards Code 3.2.2 Food Safety Practices and General Requirements
  • Food Standards Code 3.2.3 Food Premises and Equipment

Ready to eat meat products particularly cooked vacuum packed meats and small goods such as uncooked comminuted fermented meats (UCFM) are a known source of Listeria monocytogenes, Salmonella and E. coli and have been implicated in many serious food poisoning outbreaks.

Functional Food Safety can ensure that your meat processing business implements a microbiological testing schedule that complies with the NSW Food Authority Food Safety Schemes Manual. Our food safety programs ensure that you test the right product at the correct frequency and where necessary adequate corrective action is taken.  This saves you time and money.

Functional Food Safety are the meat processing experts.

We have extensive experience in small goods manufacturing and can develop and implement a robust HACCP based food safety program that will help to ensure your customers get safe products.

meat processing

Contact us today for a free consultation.

Links

AS 4696-2007 Hygienic production and transportation of meat and meat products for human consumption.

AS 4456-2006 Construction of premises and hygienic production of poultry meat for human consumption.

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