Technical guidance principles of risk-based meat inspection and their application
Food safety regulatory authorities are responsible for safeguarding health and fair trade of food by ensuring that food distributed meets relevant food standards. To achieve this, sound food safety policies and risk management activities are required to ensure that food safety issues of highest importance are identified and appropriate control measures are implemented. The Principles of Risk-Based Meat Inspection and their Application presents key general principles and highlights the minimum requirements for a properly functioning Risk-Based Meat Inspection system. It is primarily designed for senior management, heads of meat inspection services and competent authorities responsible for decision-making on the establishment of policies and standards, the design and management of inspection programmes, and equivalence agreements with trading partners. It also targets private sector operators, such as meat processors and traders, who are ultimately responsible for the production and marketing of safe and suitable food. It is expected that the publication of this guidance document will bring on board all contributors to the meat value chain and advocate for a shift of attitudes towards acceptance of an evidence-based approach to meat inspection.
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| Format: | Texto biblioteca |
| Language: | eng |
| Published: |
Rome (Italy) FAO
2019
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| Subjects: | meat inspection, meat hygiene, food safety, risk analysis, food processing, HACCP, food standards, legislation, |
| Online Access: | http://www.fao.org/3/ca5465en/CA5465EN.pdf |
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