5‑12 Dressing ratites5‑12 Dressing ratites

5‑12 Dressing ratites

(1) Dressing of ratites must be carried out: (a) in a hanging position or on a cradle system; and (b) at a rate that allows adequate time: (i) for dressing to be hygienic and orderly; and (ii) to avoid congestion in any area; and (iii) to maintain separation of carcases; and (iv) to enable inspection of carcases. (2) A cradle system used for dressing ratites must: (a) be located so that it does not jeopardise the wholesomeness of ratite meat; and (b) be high enough to prevent any part of an exposed ratite carcase from touching the floor. (3) Air used to inflate a ratite carcase to assist removal of the skin must be filtered so that it does not contaminate ratite meat. (4) Removal of ratite heads and legs: (a) must be carried out in a way that minimises the risk of contamination of ratite meat; and (b) may be carried out in an area of a registered establishment where bleeding or removal of feathers is carried out if measures are taken to prevent contamination of surfaces from feathers and dander. (5) Vents must be removed from ratites in a hygienic manner that prevents leakage and contamination of ratite meat. (6) After dressing is complete, a ratite carcase may be split and the bones of the thorax and pelvis removed before chilling if all meat is left attached by its natural attachments.