| Hazard: | Biological -- Spore formers -- Clostridium perfringens
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| Source: | Contamination from feathers, skin and gastrointestinal tract
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| Justification: | See entry for Chicken (raw).
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| Control Measure: | Good Operating (hygienic) Practice. Careful handling of raw meat during preparation. Avoid cross contamination by using separate cutting boards for raw meat and other foods. Carefully clean preparation area after handling raw meat. See entry for cooked meat and meat products
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| Reference: | Refer to Chicken (raw)
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| Last Updated: | 22/12/2008
|
