1

Acknowledgments

This document has been produced by the Meat Hygiene Unit, Departmentof Primary Industries and Resources SA with assistance from:-

� South Australian Field Processors Organisation

� Kangaroo Industry Association of Australia (SA Branch)

� Food Safety Auditing Services Pty Ltd

� Australian Quarantine & Inspection Service (Adelaide Office)

� National Parks and Wildlife, Department of Environment and Heritage

2

Designed by PIRSA Publications and Displays

Printed by Douglas Press Pty Ltd

ISBN 0 7308 4391 2 201547

CONTENTS

Application . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Declaration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Definitions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Minimum requirements for vehicles and equipment . . . . . . . . . . . . . . . . . . . 8

Vehicles. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8Firearms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10Skills/knowledge. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Hazard Analysis Critical Control Point – HACCP . . . . . . . . . . . . . . . . . . . . . 11

Field Dressing Record – Form 1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Standard operating procedure for field dressing of kangaroosfor human consumption . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

HACCP Table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . centre pages

Work Instructions:No.1 – Humane Killing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21No.2 – Assessment and initial inspection. . . . . . . . . . . . . . . . . . . . . . 22No.3 – Dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24No.4 – Transportation and chilling of kangaroo carcases . . . . . . . . . 27No.5 – Cleaning and sanitation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Appendix:

Example Field Dressing Record – Form 1 (filled out) . . . . . . . . . . . . 30

3

APPLICATION

The Field Processors Handbook is designed to assist kangaroo fieldprocessors in complying with industry standards. It specifically applies tothe production of kangaroo meat for human consumption harvested in theirnatural environment and complements the Australian Standard for theHygienic Production of Game Meat for Human Consumption AS 4464:1997.Some aspects of the Australian Standard may be repeated in theHandbook.

Kangaroos must be processed in accordance with an approved food safetyprogram. The Field Processors Handbook provides the basis for a fieldprocessor’s food safety program.

Individual field processors may want to amend the content of this Handbookto accurately reflect the way they operate (particularly the contents of thework instructions).

If amendments are made they must:-

� comply with the requirements of the Australian Standard

� be documented

� be signed off by either an auditor (approved by the Minister) or by anofficer of PIRSA’s Meat Hygiene Unit.

The Field Processors Handbook has been produced by the Meat HygieneUnit of PIRSA in consultation with the SA kangaroo industry and theAustralian Quarantine and Inspection Service. Aspects of the Export ControlAct 1982, and supporting legislation apply in the context of this document.

The Field Processors Handbook should be read in conjunction with theAustralian Standard, associated legislation and codes of practice:-

� National Parks and Wildlife Act 1972

� Kangaroo seal tag regulations 1990 (NP&WA)

� Code of Practice for the Humane Shooting of Kangaroos (1985),issued by the Council of Nature Conservation Ministers (revised andendorsed by CONCOM on 20 September 1990)

� Code of Practice for the Humane Shooting, Harvesting and HygienicHandling of Game Animals (1986) published by the Australian GameMeat Processors Association.

Note: compliance with the above legislation and Codes of Practice is administeredby the Department for Environment and Heritage.

4

5

I/we undertake and agree that:-

The game meat field processing operation specified in the accreditation 9/….., includingequipment, appliances, vehicles and persons engaged in that operation will comply with therequirements of the Field Processors Handbook.

The(b)

(a)

Processing Program for accreditation 9/….. includes the following :-

Approved tray/s (ID) …………………………

…………………………

Approved Field Chillers (ID) …………………………

…………………………

…………………………

Meat Transport Vehicles (ID) …………………………

…………………………

Signed: (Representative of the Minister

for Primary Industries and Resources)

Signed: (accredited field processor)

(accredited field processor)

Date : ……/……/……

DECLARATION

I, advise that this declaration forms part of(accredited field processor)

my Processing Program under my accreditation ( 9 / …… ) with the Minister pursuant to sections

15 & 16 of the Meat Hygiene Act 1994, for the field processing of game meat kangaroos.

Words used in this Handbook have the same meaning as in the MeatHygiene Act 1994, the Australian Standard and the relevant codes ofpractice. The Australian Standard will take precedence where discrepanciesexist.

DEFINITIONS

In this Handbook the following definitions apply –

approved detergent means a detergent approved for its intended useby the Australian Quarantine and InspectionService under the Export Control (Meat) Ordersmade under the Export Control Act 1982 of theCommonwealth, as amended from time to time

approved sanitiser means a sanitiser approved for its intended use bythe Australian Quarantine and Inspection Serviceunder the Export Control (Meat) Orders madeunder the Export Control Act 1982 of theCommonwealth, as amended from time to time

Note:products are available that combine bothdetergent and sanitising agents in one.

approved tag means a tag which shall be marked with the dateof harvest and sufficient other information to allowthe identification of the field processor and placeof harvest

bacterial load means a build-up or multiplication of bacteria

field chiller means an appliance, room or structure approvedby the Meat Hygiene Unit for providingrefrigeration facilities

field processing means any one or more of the following activities:-

� the shooting of kangaroos for humanconsumption

� the partial processing of the kangaroos at or inthe vicinity of the site of the shooting to theextent that the carcase is bled and gutted

� the transporting of the processed carcase to theinitial refrigeration facility

� the initial refrigeration of the carcases

6

field processor means a person who is accredited under the MeatHygiene Act 1994 to carry out field processing ofkangaroo game meat

kangaroo gameanimal carcase

an undressed or field dressed body of a kangaroogame animal that is being or is intended to bedressed or prepared in a game processingestablishment and includes any associated organs(see also the definition of ‘Standard carcase’ onpage 15 of this Handbook)

meat transportvehicle

means a refrigerated vehicle used to transportgame meat kangaroos from a field chiller to agame meat processing establishment

potable water in relation to water, means a water quality that isconsistent with Standards for drinking water inSouth Australia

sanitise the application of approved chemical and/orphysical agents and processes to cleanedsurfaces to minimise the risk of contamination ofmeat by micro-organisms

tray of a vehicle means the area of the vehicle used for processingand carrying bled and gutted kangaroos

7

MINIMUM REQUIREMENTS for VEHICLES andEQUIPMENT

Vehicles – minimum requirements relating to shooting

A vehicle used in connection with shooting kangaroos must:-

� be constructed or adapted so that a person shooting kangaroos fromthe stationary vehicle has an adequate field of fire

� be equipped with the following:-

� adequate lighting, that is, a powerful, coned, shooting spotlightwith lens, mounted in a convenient place for use by a personshooting kangaroos from the stationary vehicle (eg through theroof of the cabin with the handle of the mount within easy reach ofthe person); and an adequate supply of spare globes or lights

� means of transporting rifles, such as a foam lined rifle case orpadded brackets mounted in the cabin of the vehicle for carryingfirearms used for shooting kangaroos.

Vehicles – minimum requirements relating to field bleeding,gutting and dressing procedures (‘the tray’)

A vehicle used in connection with shooting kangaroos must:-

� be mechanically reliable, clean and well maintained

� be constructed or adapted so that:-

� kangaroos are hung for bleeding and gutting procedures on a railor hooks around the outside of the vehicle tray at a height thatensures the hung kangaroos will not come into contact with theground

� the risk of contamination of kangaroo carcases is minimised andto that end the tray must be constructed:-

� so that all surfaces that may come into contact with carcasesare made entirely of hot dipped galvanised steel, or entirely ofstainless steel, or other suitable smooth impervious materialthat will not impart contamination

� if galvanised steel is used, by keeping drain holes requiredduring galvanising to a minimum and, as far as possible, awayfrom the internal surfaces of the tray and plugging the holesafter galvanising

8

� so that any structural framework that is not on the underside ofthe tray is completely enclosed by sheet steel

� so that all joins are fully welded, welds ground smooth andcoved where possible

� so that it does not contain any exposed metal of a corrosivenature

� so that the debris cannot be caught on any surface with whichcarcases may come into contact

� so that all surfaces with which carcases may come into contactcan be readily cleaned and sanitised.

� be equipped with the following:-

� a suitable hand or power winch, or air bags, or jacks or otherdevice for use if the vehicle becomes bogged

� lighting which is adequate to ensure hygienic processing at night

� protective lens cover(s)

� an adequate supply of spare globes or lights

� be equipped with the following items for use in processingkangaroos:-

� knives and steel

� approved tags

� a supply of potable water sufficient to wash hands and equipmentthroughout the whole of each night/day’s run, or, water that hasbeen chlorinated and has a residual chlorine level of not less than0.25 ppm at the time of use (the water is to be used for rinsinghands and equipment)

� located near that water supply:-

� a detergent dispenser containing an approved detergent

� a sealable stainless steel, cleanable plastic (or other suitablematerial) knife container

� a liquid soap dispenser supplied with approved liquid handsoap

� a freshly prepared approved sanitiser for use on equipment

9

The vehicle must not carry a dog or any other live animal while it is beingused in connection with field processing.

Firearms

The field processor may only shoot kangaroos using a firearm that complieswith the specifications contained in the Code of Practice for the HumaneShooting of Kangaroos.

The field processor must sight in the firearm in accordance with the Code ofPractice.

The field processor must ensure that the firearm is routinely cleaned,serviced and maintained in good condition.

Skills and Knowledge

The field processor must :-

� possess an accredited TAFE qualification (approved by the Minister)in hygienic field processing of kangaroos for human consumption,and

� have satisfied the requirements of the Department for Environmentand Heritage with respect to marksmanship.

10

HAZARD ANALYSIS CRITICAL CONTROL POINT –‘HACCP’The details below are the specifications that determine how kangaroos canbe processed in the field so that the carcase delivered to the game meatprocessor meets minimum standards and, subject to hygienic furtherprocessing, will provide game meat fit for human consumption.

This is known as Hazard Analysis Critical Control Point or ‘HACCP’. Fieldprocessors must understand the basics of HACCP listed below and on thefollowing pages.

HACCP starts with a description of the product you are providing, it’sintended use, the steps involved in field processing a kangaroo, whathazards there are to your product, the most critical aspects of your processthat ensure a safe product (Critical Control Points – CCP), and finally howyou can monitor critical control points to ensure that your process providesa safe food product.

Description of Product

The kangaroo (game macropod) is shot in the field and bled soon aftershooting, with skin on, internal organs removed (other than heart, lungs,liver and kidneys which are left attached to the carcase by their naturalattachments). The head may be removed and also the tail at the second tofourth coccygeal vertebrae. Where required for human consumption, the fulltail must remain attached by its natural attachments to the carcase and mayinclude other parts such as the feet up to the tarsal joints, the paws up tothe carpal joints and the pouch in females. This procedure is necessary toproduce a carcase with no visible contamination.

Intended Use of Product

Skin–on carcase to be further processed into game meat for humanconsumption.

Steps of the Process

1. Kangaroo shot – CCP1

2. Kangaroo carcase hung on tray

3. Kangaroo gutted and bled

4. Approved tag attached to carcase

5. Carcase treated for contamination (trimmed or discarded) – CCP2

6. Carcase hung on spike on tray

7. Carcases transported to field chiller

8. Carcases stored in field chiller – CCP3

9. Carcases loaded into meat transport vehicle for transport to gamemeat processor – CCP4

11

Potential Hazards of Field Processing Kangaroos

Animal cruelty kangaroo not killed humanely

Contamination ofcarcases

by field processor – unclean hands, uncoveredwounds

by equipment – unclean, rusty or toxic, unsanitaryknife

through contact with ground

through contamination by body fluids – milk,pouch linings, testes, pathological lesions,wounds/injuries

through poor gutting technique – faecal material,ingesta, dirt, unsanitary knife and hands

through transportation – dust, equipment

Bacterial load through transportation method – inadequate airflow between carcases on tray, extendedtransportation time

through chilling method – inadequate time toreduce deep muscle temperature of carcase

Diseased carcases through poor inspection technique

Inadequatetrace-back

no tag applied or insufficient detail on tag –carcases unable to be traced back to place ofdeath in the event of disease or chemical residue

The opposite page contains your Field Dressing Record. This record hasbeen designed to allow you to monitor and record the critical aspects ofyour field processing operation. Records allow you to demonstrate to anauditor or in a court of law that you have processed kangaroos to minimumindustry standards – its like an insurance policy. An example of how theField Dressing Record is filled out is in the Appendix, page 30.

The HACCP Table, centre spread, pages 16 and 17, lists the specifications,controls, monitoring requirements and corrective action necessary to delivera safe product that complies with minimum standards.

12

13

STANDARD OPERATING PROCEDUREfor FIELD DRESSING of KANGAROOSfor HUMAN CONSUMPTION

Introduction

This standard operating procedure provides best practice for kangaroogame meat field processors to produce a clean and wholesome kangaroocarcase that is fit for human consumption.

Audit of these procedures will be carried out to verify compliance withminimum standards and conditions of accreditation.

Purpose

To provide uniform field processing procedures for obtaining, killing andfield dressing of kangaroos (macropods).

Background

The muscle tissue of healthy animals is clean and generally free frommicrobial contamination. The operations involved in field harvesting anddressing carcases include potential contamination of exposed meatsurfaces by dust, faeces, ingesta and other contaminants from the hide andgastro-intestinal tract. Carcases can also be contaminated directly orindirectly by workers or by the work environment.

Scope

This standard operating procedure applies to the field processingoperations of accredited kangaroo field processors.

Definitions

Hygienic dressing Procedures involved in removing the internalorgans other than heart, lungs, liver and kidneysand may include other parts (feet up to the tarsaljoints and paws up to the carpal joint, the headand tails) and the pouch in females to produce acarcase with no visible contamination.

Sanitise The application of approved chemical and/orphysical agents and processes to already cleanedsurfaces to minimise the risk of contamination ofmeat by micro-organisms.

14

Standard carcase A standard game macropod carcase is the bodyof a macropod shot in the field and bled soon aftershooting. The skin-on carcase presented to a pro-cessing plant for inspection may have no otherparts removed other than that detailed below:

� the head may be removed

� feet and paws as specified under ‘Hygienicdressing’ above

� all the internal viscera must be removed otherthan the heart, lungs, liver and kidneys whichmust remain attached to the carcase by theirnatural attachments, although they may bepartially freed, for the purpose of inspection, byan inspector

The tail may be removed at the second to fourthcoccygeal vertebrae. The full tail must remainattached by its natural attachments to the carcaseif required for human consumption.

Rinse and sanitise A process that removes visible contamination andreduces the number of organisms on a surface.This shall be achieved either by rinsing underrunning water followed by contact with an approv-ed sanitising solution or by rinsing in a containerof prepared sanitising solution, that is maintainedin an active state (eg. a sealed knife pouch).

Responsibilities

Field Processor � Ensure field processing of kangaroos complieswith this procedure

� Initiate corrective and preventive action wherenon-conformance with this procedure isobserved

� Hold a permit to take kangaroos under section53(1) of the National Parks and Wildlife Act 1972

� Perform duties according to good hygienepractices, as outlined in the Australian Standardfor Game Meat, this procedure and related workinstructions

15

(to page 18)

� Clean protective clothing at the commencementof each nights operation

� Possess accredited TAFE qualifications (or equiv-alent, approved by the Minister) in hygienic fieldprocessing of kangaroos for human consumption

� Ensure that persons undertaking field process-ing operations have skills and knowledge infood safety, hygiene and kangaroo field pro-cessing commensurate with their work activities

� Satisfy the requirements of the Department forEnvironment and Heritage with respect tomarksmanship

� Monitor the dressing and chilling standards offield operations

Game MeatProcessor

� Monitor product supplied to ensure carcasesmeet specification and requirements ofAustralian Standards

� Initiate corrective action and advice when non-conformance with field dressing standardsobserved

� Develop plans with the field processor toprevent re-occurring non-conformance

� Contact the Department for Environment andHeritage in instances where humane slaughterrequirements may have been breached

Procedures and actions

General

� Kangaroos shall not be harvested from known areas where thepresence of potentially harmful substances such as pesticides,fungicides, heavy metals or poisons could lead to unacceptablelevels of such substances in the meat

� Kangaroos must be head shot only except under conditionspermitted by the Code of Practice for the Humane Shooting ofKangaroos

� Kangaroos shall be bled without undue delay. Bleeding shall be ascomplete as possible. The knife must be rinsed and sanitisedbetween each carcase

� Evisceration and dressing shall commence without undue delay

� Carcases are to be delivered to the chiller within 2 hours of sunrise

18

� Sufficient potable water must be carried on the vehicle to ensure thatprocedures are not compromised. This should be about 2 litres percarcase

Adequate time for dressing and chilling

The field processor must end each night’s shooting in time to allow transferof all kangaroos to chiller/s or processing works.

Humane Killing

Kangaroos are killed humanely in accordance with Work Instruction No. 1.

Assessment and Inspection of Kangaroos

Kangaroos are inspected in accordance with Work Instruction No. 2.

Dressing Procedures

Kangaroos are dressed in accordance with Work Instruction No. 3.

Transportation and Chilling of Kangaroo Carcases

Kangaroos are transported in accordance with Work Instruction No. 4.

Cleaning and Sanitation Requirements

Vehicles, equipment and facilities used in kangaroo game meat fieldprocessing are cleaned in accordance with Work Instruction No. 5.

Monitoring

� All field processors must monitor their own work as documented inthe HACCP Table and initiate corrective action where accidentalcontamination occurs.

� Processing establishments will monitor field dressing standards offield processors during the pre-dressing inspection. Records ofcontaminated carcases must be made and notified to the fieldprocessor (this may be verbal if it is recorded).

Corrective Action

� Corrective action is taken according to the guidelines for correctiveaction.

� If accidental contamination occurs during field dressing all visiblecontamination must be trimmed off immediately.

� Any breaches of procedures noted during audit or by the processingestablishment must be documented and brought to the attention ofthe field processors and/or the game meat processor for correctiveaction.

19

� Where corrective action has been required, monitoring should beincreased or implemented to ensure that the corrective action hasbeen effective.

Verification

� The game meat processing establishment will review thepre-dressing monitoring records to ensure that procedures aremaintained, corrective action has been implemented wherenecessary, and that the corrective action has been effective.

� Carcase inspections are conducted according to the AustralianStandard for the Hygienic Production of Game Meat for HumanConsumption AS 4464:1997. The review of pre-dressing inspectionsshould assess trends in the hygienic field processing of kangaroogame meat.

� All procedures and documentation are subject to internal audit andreview.

� Chilled carcases will be sampled and tested for microbiologicalcondition at the game meat processing establishment according tocarcase microbiological test procedures.

� Management reviews conducted at the game meat processingestablishment will consider results of internal audits, trends in pre-dressing inspection records and effectiveness of corrective actions.

References

Australian Standard for the Hygienic Production of Game Meat for HumanConsumption AS 4464:1997.

National Parks and Wildlife Act 1972.

Kangaroo seal tag regulations 1990 (NP&WA).

Code of Practice for the Humane Shooting of Kangaroos (1985) issued bythe Council of Nature Conservation Ministers and revised and endorsed bythat Council on 20 September 1990.

Code of Practice for the Humane Shooting, Harvesting and HygienicHandling of Game Animals (1986) published by the Australian Game MeatProcessors Association.

Documentation

� Field dressing record – Form 1

� Pre-dressing inspection record - game meat processingestablishment

� Audit records – approved Meat Hygiene Unit auditor

20

HUMANE KILLING

The field processor must ensure, as far as possible, that each kangaroo iskilled humanely:-

� by a shot to the head using a firearm that complies with the Code ofPractice for the Humane Shooting of Kangaroos

� without causing undue agony to the kangaroo

� while in a state of rest

� clearly visible

The field processor must not shoot or attempt to shoot a kangaroo:-

� from a moving vehicle

� if the head is not clearly visible so that the shot is unlikely to kill theanimal quickly

� on an excessively windy night

� during daylight hours

The field processor must not use a dog or other animal, or allow a dog orother animal to be used, for the purpose of hunting kangaroos.

Requirement to kill wounded kangaroos

If the field processor wounds a kangaroo without killing it, the fieldprocessor must promptly locate and humanely kill the kangaroo inaccordance with the Code of Practice for the Humane Shooting ofKangaroos.

Requirement to kill pouch young

The field processor must ensure that pouch young are killed humanely andnot processed.

21

WORK INSTRUCTION No. 1

ASSESSMENT and INITIAL INSPECTION

Assessment of game kangaroos

Before each kangaroo is shot, the field processor must, as far as reasonablypracticable, assess whether the kangaroo looks and behaves normally andnot shoot and take the kangaroo if it:-

� hops differently

� is weak or lethargic

� lacks alertness

� sits in an unusual way

� holds its head at an unusual angle

� has any discharge from its eyes or nose or mouth

� has any skin abnormalities

� is poorly fleshed

� is otherwise apparently injured or suffering from any abnormality thatmay render meat derived from it unwholesome

Prior to dressing each kangaroo that has been shot is inspected for:-

� body condition

� skin disease, including swelling, wounds and ulcerations

� discharge from the eyes, mouth or cloaca

� any injury (other than a shot to the head)

� any other evident abnormalities.

22

WORK INSTRUCTION No. 2

If, on inspection or at any stage during field processing, there arereasonable grounds to suspect that:-

� the kangaroo died otherwise than by being shot in accordance withthis Standard

� the kangaroo, at the time of being killed, suffered from serious orextensive injuries (other than the injury caused by the shot that killedit)

� the kangaroo or the carcase is, or was affected with any abnormalitylikely to effect public or animal health and/or is listed in Appendix E ofthe Australian Standard for the Hygienic Production of Game Meat forHuman Consumption AS 4464:1997

The field processor must ensure that the kangaroo or its carcase is notplaced on the tray of the vehicle (or, if it is already on the tray, that it isimmediately removed and the area sanitised with an approved sanitiser)and that it is discarded in an appropriate manner.

23

DRESSING

All pelt opening cuts including opening the neck for sticking and openingthe mid line must be carried out with a spear cut, that is, cutting from theinside of the hide to the outside with the blade of the knife leading the handand being pushed through the hide.

1. Place a slit in hock of leg (maximum 100 mm) and hang oncarcase hook.

2. Rinse and sanitise knife before sticking.

3. Stick the animal by driving the knife through the base of the throatand draw knife upwards to break the collar bone, hence creatingan opening of 50 to 75 mm. Skin openings incisions shall be madein a manner to prevent contamination.

4. Rinse and sanitise knife between each carcase.

5. Cut and remove hopper. Rinse and sanitise knife.

6. Hanging leg is not to be broken. The loose leg may be removed byhand saw and covered with a “sock” of skin (this may depend onthe processors specifications).

7. Remove tail at 2nd to 4th joint (as required by processor). Rinseand sanitise knife between each carcase

8. Remove pouch linings on does.

9. Commence with a rinsed and sanitised knife when making theabdominal incision on each animal:-

(a) The incision for bucks is from a point 25 mm below the testes toa point 25 mm above the breast plate.

(b) The incision for does starts by opening back under theoverhanging hide down to a point 25 mm above the breastbone, without exposing the breast bone.

(c) Without placing hand inside the abdominal cavity incision, pullgut slightly out of cavity and leave hanging, thus applyingsome tension to the rectum. Rinse and sanitise knife betweeneach kangaroo.

10. The bung may be freed by a number of alternate methods, so longas the result is a clean product. Two suggested procedures aredescribed below.

24

WORK INSTRUCTION No. 3

Method 1 Commencing with a sanitised knife, remove the top ofbung in a manner so as to give sufficient clearance forremoval of the bung. To avoid spillage, squeeze bungfrom outside to express any excreta in top of bung downinto the intestine. Rinse and sanitise knife as is necessary,or at least between each animal. Then free bung frompelvic cavity and drop into abdomen. The hand and arm(to elbow) must be thoroughly washed and cleaned priorto evisceration. The bung, bladder and connective tubesare then pulled from the pelvic channel and placed onoutside of abdominal incision

Method 2 Commencing with a sanitised knife, the rectum is severedin the abdomen after clearing it of visible faecal pellets.Then after rinsing and sanitising the knife the bung is freedfrom the pelvic cavity from the outside. Grasping thebladder, connective tubes and male/female genitalia areremoved upwards from the pelvis and discarded.

11. The hand and arm (to elbow) must be thoroughly washed andcleaned prior to evisceration. The viscera is then rolled out of theabdominal incision with the sanitised arm and left hanging. Oneach occasion visually check that all parts have been removed.Rinse hand and arm between each animal.

12. Where needed, and with a sanitised knife, the weasand is locatedand clamped. The weasand is cut between the clamp and thefingers holding the stomach end of the weasand shut. The viscerais removed leaving the clamped end of the weasand in thecarcase. The viscera is then pulled down free and dropped ontothe ground. Rinse and sanitise knife between each animal. As analternative the cut in the weasand may be done between twoclamps. Clamps are not mandat- ory if the procedure can be donein a clean manner without clamping.

13. Commencing with a sanitised knife, cut the diaphragm in a largesemicircular sweep to ensure good air circulation in the chestcavity, taking care to have clean hands. Ideally light should bevisible through the bottom of the chest cavity at the sticking point.This is to ensure blood does not pool or collect in the thoraciccavity. The pluck must be left attached inside the chest cavity.Rinse and sanitise knife at completion of this task.

14. An approved tag must be attached to the carcase in accordancewith the Kangaroo Sealed Tag Regulations 1990 under the NationalParks and Wildlife Act 1972 indicating the date, the location of killand the identification of the field processor.

15. On completion of dressing, the carcase must be hung on a spikeor hook from a cross-bar within the tray of the vehicle.

25

16. The carcases must be hung and spaced apart so that the chillingeffect of the air across the carcases is maximised and so that thereis only one carcase per spike.

In addition to the above requirements, knives must be sanitised on eachoccasion prior to replacing in pouch. Steels must be washed and sanitisedwhen necessary and at the completion of each dressing “run”.

Reminder: If at any time during dressing procedures the knife or handcome in contact with ingesta or faecal material they must be immediatelyrinsed and re-sanitised.

Any spillage of intestine, weasand or bladder must be removed by trimmingthe contaminated parts and tagging of the carcase for a more detailedinspection at the processing establishment. Contamination must not bewashed off a carcase – this practice is not to occur.

Trimming

� Visible contaminated material such as hair, faeces, ingesta, milk,urine, must be trimmed from the inside of a carcase.

� Knives and implements used to trim off contamination must besanitised before and after each piece of contamination is trimmed.Hands must be washed after handling any piece of contaminatedmaterial.

Hands must not touch meat surfaces at any time when lifting or moving fielddressed skin-on carcases.

26

TRANSPORTATION and CHILLING of KANGAROOCARCASES

The method of transporting carcases to the chiller must minimise the risk ofphysical and/or microbiological contamination of the carcases with a view toensuring that the meat remains wholesome.

The carcases must be transported to the chiller hung on spikes or hooksfrom a cross bar within the tray to enable air circulation and aid in the initialcooling process.

Carcases must be placed under refrigeration within 2 hours of sunrisewhether as a load taken directly from the field to a game meat processingestablishment, or as a load to a field chiller.

At the completion of each night’s shooting and field processing ofkangaroos, the carcases are placed under refrigeration in an approvedchiller.

Carcases must be placed in an active chiller which has the capability toreduce the deep muscle temperature of the carcase to 7°C within 24 hoursof delivery.

Movement of carcases from a field chiller to a game meat processingestablishment can only be as a refrigerated hanging load, in a vehicleapproved by the Meat Hygiene Unit, and where the deep muscletemperature is no more than 7°C.

27

WORK INSTRUCTION No. 4

CLEANING and SANITATION

Important Notes

1. The requirements and specifications for detergents and sanitiserscan differ. Products are now available that combine both thedetergent and sanitising process. There are also products on themarket that don’t require a final rinse after application. It istherefore very important to consult with your chemicalsupplier/agent regarding the use of these products and follow themanufacturer’s instructions precisely.

2. Where a sanitising solution is used over an extended period oftime, the field processor must either discard and replenish withnew the contaminated (ineffective) sanitiser, or be able todemonstrate that the sanitising solution being used remains active.

Cleaning Requirements

Immediately after kangaroo carcases have been placed under refrigeration:–

(a) all knives and other equipment used in processing must becleaned and sanitised with an approved sanitiser

(b) all surfaces of the vehicle that have come into contact with akangaroo or a carcase must be cleaned and sanitised as follows:-

� obvious surface debris must be cleaned up (without the use of liquid)

� the surface must be flushed with potable water

� the surface must be scrubbed with an approved detergent in a waythat effectively loosens residues

� the detergent must be flushed from the surface with potablewater

� an approved sanitiser must be applied to the surface inaccordance with the manufacturer’s instructions (re: contacttime)

� the sanitiser must be flushed from the surface with potable water

(c) the bars, rails, spikes and hooks from which kangaroos orcarcases have been hung must be cleaned and sanitised with anapproved sanitiser.

28

WORK INSTRUCTION No. 5

The person responsible for the chiller must ensure that after the carcasesare removed from the chiller for further processing, the following proceduresare carried out –

(a) all internal surfaces of the chiller must be cleaned and sanitised asfollows –

� obvious surface debris must be cleaned up (without the use of liquid)

� the surface must be flushed with water

� the surface must be scrubbed with an approved detergent in a waythat effectively loosens residues

� the detergent must be flushed from the surface with water

� an approved sanitiser must be applied to the surface in accordancewith the manufacturer’s instructions (re: contact time)

� the sanitiser must be flushed from the surface with water

(b) the bars, rails, spikes and hooks from which carcases have beenhung must be cleaned and sanitised with an approved sanitiser.

Knife and equipment sanitising

The following are minimum requirements for the use of knives andimplements in field processing operations:-

� After cutting through the hide with a knife or other tool, the knife ortool must be rinsed in a sanitising solution. If the knife or tool blade isgrossly contaminated with blood it shall be rinsed in water before it isput into the sanitising solution.

� Where a knife or tool accidentally cuts through hides, or any othercontaminated material such as an abscess or any part of thealimentary tract, or is contaminated by urine or milk, it must besanitised by rinsing in a sanitising solution. If the knife or tool blade isvisibly contaminated it shall be rinsed with water before it is put intothe solution.

� Knives must be sanitised thoroughly after steeling and after removingfrom the knife pouch.

Hand washing

� Hands must be washed with water and an approved liquid soap(suitable for use in the food industry) after touching the fur, cominginto contact with faecal matter, ingesta, urine, milk, abscesses orother contaminated material.

29

30

APPENDIX

31

32