This standard specifies the basic requirements and hygiene control management guidelines for the premises, facilities, equipment, and personnel involved in various stages of the processing of edible livestock and poultry by-products, including raw material collection, classification, trimming, cleaning, cooling, freezing, inspection, packaging, storage and transportation, product traceability, and recall.

This standard applies to the processing of edible livestock and poultry by-products.

Contents:

1 Scope

2 Terms and definitions

3 Site selection and plant environment

4 Factory buildings and workshops

5 Facilities and equipment

6 Sanitation management

7 Food raw materials, food additives, and food-related products

8 Food safety control in the processing process

9 Inspection

10 Storage and transportation

11 Product traceability and recall management

12 Training

13 Management systems and personnel

14 Record and document management

Annex A Guidelines for microbiological monitoring procedures in the processing of edible livestock and poultry by-products