Documents for food safety in poultry processing
Food safety documents for poultry processing, including codes of practice, notices, manuals, and guidelines.
Codes of practice, templates, and plans
The poultry processing code of practice provides industry-agreed guidance for poultry processors.
- Code of practice Part 1– Processing of poultry overview [PDF, 99 KB]
- Operational code Part 2 – Processing of poultry good operating practice [PDF, 1.8 MB]
Poultry exporters
If you export poultry and need official assurance, the operational code has agreed standards.
Operational code: Export poultry [PDF, 1.2 MB]
Risk management programmes (RMPs) for poultry
If you're a primary processor of poultry, you can develop your RMP using the example in the guidance document.
Guidance and generic risk management programme for slaughter and dressing of broilers [PDF, 644 KB]
Specific requirements for RMPs and RMP outlines
Animal Products Notice: Risk Management Programme Specifications (2008) [PDF, 85 KB]
Manuals and guidelines
Poultry legislation roadmap [PDF, 1.1 MB]
HACCP example
If you're a primary or secondary processor of poultry, you can use the generic HACCP plan to help you.
Generic HACCP plan for slaughter, dressing, portioning and deboning of chicken (broilers) [PDF, 267 KB]
Animal product notices: specifications
Animal Products Notice: Specifications for Products Intended for Human Consumption [PDF, 1.3 MB]
Animal Products Notice: Specifications for Products Intended for Animal Consumption
Animal Products Notice: Contaminant Specifications [PDF, 864 KB]
Animal Products Notice: Specifications for National Microbiological Database Programme [PDF, 1.2 MB]
Form for poultry processors
National Microbiological Database demographics – poultry [PDF, 1.2 MB]