Primary Production and Processing (PPP) Standards (Chapter 4)

• This standard requires a seafood business to identify potential seafood safety hazards and put controls in place that are consistent with the risk.
• The standard was developed through Proposal P265.
• The guide for this standard is Safe Seafood Australia.

• This standard aims to lower the prevalence and levels of the two main pathogens that can be present on raw poultry (Campylobacter and Salmonella), to reduce the likelihood of foodborne illness.
• The standard requires poultry growers to identify and control food safety hazards associated with poultry growing and processing (including slaughtering) and  verify the effectiveness of their control measures. 
• The standard was developed through Proposal 282.
• A package to help implement this standard was developed by the Implementation Subcommittee for Food Regulation.

View Standard 4.2.3 here.

• This standard recognises that existing state and territory laws already cover requirements relating to inputs (e.g. animal feed and water), traceability and processing of meat, meat products and wild game. If there is a food incident, this standard allows for regulators to investigate food safety matters through the entire meat supply chain.
• The standard was developed by combining proposals for major meat species (P1005) and minor meat species (P1014) into a single proposal (P1014).
• Read more the meat standard is here.

View Standard 4.2.4 here.

• This standard sets out dairy safety requirements, including those relating to  implementation of food safety programs; collection, transportation and processing

• The standard was developed through Proposal P296 and subsequently amended for raw milk products through Proposals P1007 and P1022. Read more about the most recent changes to the standard​.

• Guidance* for this standard is provided in 3 parts:
  Part 1: Dairy Primary Production Requirements
  Part 2: Dairy Collection and Transport Requirements
  Part 3: Dairy Processing

  *Please note: this guidance has not been updated to reflect changes to the processing requirements for cheese included in Standard 4.2.4 as a result of P1007 and P1022. The latest version of Standard 4.2.4 should always be referenced for current dairy safety requirements.

View Standard 4.2.5 here.

• This standard aims to reduce foodborne illness associated with eggs (especially cracked and dirty eggs) and egg products, particularly uncooked or lightly-cooked foods containing contaminated raw egg (e.g. sauces and desserts).
• It requires egg producers and processors to identify and control egg safety hazards, prohibits the sale of dirty or cracked eggs (unless they are sold to a processor for pasteurisation), and requires eggs to be stamped with the producers’ unique identification so they can be traced.
• The standard was developed through Proposal P301.
• A package to help implement this standard was developed by the Implementation Subcommittee for Food Regulation.

View Standard 4.2.6 here.

• The aim of this standard is to reduce the incidence of foodborne illness associated with seed sprouts (e.g. of alfalfa, onion, radish, mung bean).
• The standard was developed through Proposal P1004.