Livestock and poultry value chains need clean handling and suitable temperature control from collection to processing and delivery.
Quality and hygiene
- Use clean, fit-for-purpose containers and handling spaces.
- For milk, eggs, meat and other products, follow the relevant food safety, temperature, testing and transport requirements.
- Keep lots identifiable and separate product that may be unsafe or outside specifications.
- Use licensed or appropriate facilities for processing and seek official advice on applicable standards.
Important: Local production, animal-health, certification and scheme requirements vary. Confirm details with the competent state authority or a qualified local adviser before spending or applying inputs.