Poultry Meat Standards


The Primary Production and Processing (PPP) Standard for Poultry Meat (Standard 4.2.2) is part of a series of national food safety standards. PPP Standards aim to strengthen food safety and traceability throughout the food supply chain from paddock to plate.

The standard outlines the legal safeguards for growing live poultry and requires poultry growers to identify and control food safety hazards associated with poultry growing.
Poultry processors will continue to be required to identify and control food safety hazards associated with poultry processing (which includes the slaughtering process) and verify the effectiveness of the control measures.

Campylobacter and Salmonella are the two main bacteria that can be present on raw poultry and cause illness if the poultry is not cooked or handled correctly. The Poultry Standard aims to lower both the prevalence and levels of these two pathogens in poultry meat, thereby reducing the likelihood of illness occurring.


States and Territories have agreed to implement the PPP poultry standard and is the latest example of our national approach to managing food safety risks along the supply chain for poultry production.

There have been many discussions on the value of existing customs and practices from on-farm production to handling and distribution. SFPQ will continue its work with industry so that the Standard is reflected in regulation.

The Purpose

Implementing the Standard gives SFPQ and industry a unique opportunity to manage through-chain the capabilities of our existing production systems and to link these systems with simple measures that will guide future improvements.

For each of the control points and critical control points (CCPs) identified and implemented by industry in the supply chain, best practice will be captured in the form of Standard Operating Procedures (SOPs) found in individual HACCP plans (SFPQ will also provide a verification method for some of the CCPs).

Processors will need to ensure that their existing Food Safety Management Plan is current and up to date. Producers (growers) are currently linked through contract arrangements with processors. Management Statements have also been developed and are in place via these same arrangements.

The Outcome

The objective of the Standard nationally is a reduction in the overall levels of pathogenic agents in poultry meat and meat products.

The main pathogenic agents are Salmonella and Campylobacter or potentially any organism that poses a public health risk. Therefore regardless of whether you're a producer or a processor your aim will be to have control measures in place to reduce or minimise significant food safety measures.

To monitor the objectives we will use:

  • Qualitative assessments (e.g. SOPs & procedure checks)
  • Quantitative assessments (e.g. time & temperature checks)
  • Micro baseline studies
  • Overarching set of tests (e.g. lab test)

The expectation is to monitor performance against critical controls points by real time data e.g. oxidated reduction potential (ORP). With these systems we have early warning that allows us to prevent any risk that arises getting out of control.

Supporting Documents

SFPQ Simplied Supply Chain with Control and Verification Points.

ACMF has developed a guideline for contract chicken growers to reflect the circumstances and structures generally in place in contract poultry growing.