Hazard Database
Hazard detail
Food Type : | Chicken (raw) |
Description : |
Hazard: | Biological -- Proteobacteria -- Campylobacter jejuni |
Source: | Contamination from feathers, skin and gastrointestinal tract. |
Justification: | *Generic RMP for the Slaughter and Dressing of Broilers *Microbial Pathogen Data Sheet. * Risk profiles: Campylobacter and poultry |
Regulatory Limit: | Schedule 1 National Microbiological Database |
Control Measure: | Good Operating (hygienic and manufacturing) Practice, minimising contamination on to meat. CCP at cooking step. Cook all poultry products thoroughly to the following: 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 |