(NAR) VOL. 10 NO. 1 / JANUARY - MARCH 1999
a) which have been kept in an establishment free from Newcastle Disease (ND) and Highly Pathogenic Avian Influenza (HPAI) and not situated in an ND and HPAI-infected zone;Smoked Minced Chicken
b) slaughtered in an abattoir not situated in an ND and HPAI-infected zone and found to be healthy before and after slaughter, and free from ND and HPAI;
c) the meat is safe and fit for human consumption;
d) and the meat products have been processed according to the following:
a) which have been kept in a Foot and Mouth Disease (FMD) free zone since birth;For compliance.
b) slaughtered in a government accredited abattoir and found to be healthy before and after slaughter, and free from infectious diseases;
c) the processed meat has been smoked for not less than 2.5 hours at 100 to 110 degrees Celsius; and
d) the meat is safe and fit for human consumption.