Hazard Database
Hazard detail
| Food Type : | Chicken (raw) |
| Description : |
| Hazard: | Biological -- Enterobacteriacae -- Salmonella |
| Source: | Contamination from feathers, skin and gastrointestinal tract. |
| Justification: | *Generic RMP for the Slaughter and Dressing of Broilers *RISK PROFILE: SALMONELLA (NON TYPHOIDAL) IN POULTRY (WHOLE AND PIECES) *Microbial Pathogen Data Sheet |
| Control Measure: | Good Operating (hygienic and manufacturing) Practice minimising contamination of meat. Cooking temperatures and times: 65°C for 15 min, 70°C for 3 min, 75°C for 30 seconds (see reference below) Temperature measured at the thickest meat portion. Keep uncooked meats separate from any cooked and ready-to-eat foods including vegetables. Hygienic practice should include strict protocol for keeping food preparation areas clean after handling raw poultry. |
| Reference: | See Template Food Control Plan under the Food Act 2014 requirements: Specialist section: Serve Safe. Specific advice for cooking poultry meat |
| Last Updated: | 15/10/2019 |