The principle goal of this Ostrich and Emu processing standard is to produce Ostrich and Emu meat for human consumption and to minimise the potential food safety hazards associated with Ostrich and Emu. This standard recognises the major elements in the process and identifies food safety objectives for each of the sections. Several principles are outlined for processing Ostrich and Emu which are based on the application of Hazard Analysis Critical Control Points (HACCP) principles. This Ostrich and Emu Processing Standard 5 (or OEPS5) also allows for the adoption of alternative processing methods, if validated within the terms of IS/IAS 8, Section 4.
Ostrich and emu processing standard 5 — Amendment 1 September 2002
Processing, Meat and game, Exporting meat and game