Elements and Performance Criteria
- Prepare for slaughter operation
- Slaughter animal
- Slaughter is conducted humanely, with a minimum of stress to the animal and according to Occupational Health and Safety (OHS) requirements.
- Carcass is dressed, hung and protected.
- Where necessary, reasons for slaughter are investigated.
- All relevant environmental and health requirements and OHS, public health, hygiene and animal welfare legislation are followed and complied with during slaughter operations.
- Complete slaughter operations
- Offal and waste products are disposed of or destroyed in an environmentally responsible manner and according to State/Territory and local authority health standards.
- Equipment and slaughterhouse is hygienically cleaned and stored for re-use.
- Intended end-use of slaughtered meat is identified.
- Meat is prepared for end-use.