This Standard is based on Hazard Analysis Critical Control Point (HACCP) principles and is an update of ""Australian Standard for the Construction of Premises and Hygienic Production of Poultry Meat for Human Consumption Third Edition"". It applies to the minimum construction requirements for premises and equipment where poultry are slaughtered for human consumption. It aims to facilitate the production of wholesome poultry meat by: preventing product contact with contaminating materials; enabling effective cleaning programs to operate; controlling ingress of contaminating materials and vermin; and, providing adequate means of protecting product wholesomeness. Part B of the Standard covers the hygienic production for human consumption of products derived from poultry but does not apply to retailing poultry meat or poultry products.