Sets out requirements for the construction of premises where meat and meat products are processed and stored, including boning rooms, small goods factories, meat markets (wholesale operations), cold stores and canneries. This Standard was developed by a technical subcommittee of the Standing Committee on Agriculture and Resource Management (SCARM) under the Agriculture and Resource Management Council of Australia and New Zealand (ARMCANZ). It is also known as SCARM Report 53.
| Edition : | 1st |
| Number of Pages : | 0 |
| Published : | 01/01/1997 |
