Good practices for the meat industry
In recent years, public concern about the safety of foods of animal origin has heightened due to problems that have arisen with bovine spongiform encephalopathy (BSE), as well as with outbreaks of food-borne bacterial infections, and food contamination with toxic agents (e.g. dioxin). These problems have serious implications for national food safety, the development of the animal products industry and for international trade in livestock products. The purpose of this manual on Good pract ices for the meat industry is to provide updated comprehensive information and practical guidelines for the implementation of the new Code of hygienic practice for meat, when adopted by the Codex Alimentarius Commission. The publication is intended to guide managers of abattoirs and the meat industry. It will also be of value to veterinarians engaged in meat inspection, with their supervisory roles in meat hygiene. The manual is published in detachable modules and also serves as a trai ning resource.
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| Format: | Texto biblioteca |
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Rome (Italy) FAO/Fondation Internationale Carrefour
2004
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| Subjects: | meat industry, food processing, meat hygiene, food safety, standards, quality controls, risk analysis, identification, food storage, transport of animals, abattoirs, HACCP, animal welfare, postmortem examination, slaughtering, stunning, codex alimentarius, |
| Online Access: | http://www.fao.org/3/y5454e/y5454e.pdf |
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