Publisher's Synopsis
This Standard applies to production and hygiene quality of meat from rabbits processed for human consumption at all registered establishments in Australia, whether operating under a fulltime meat inspection programme (incorporating Hazard Analysis and Critical Control Point (HACCP) principles) or a HACCP-based quality assurance arrangement approved and monitored by the controlling authority. The standard is not intended to be applicable to meat retail premises, however many of the principles are relevant to such premises.
