Good Practices for the Meat Industry

Good Practices for the Meat Industry PDF

By FAO

Good Practices for the Meat Industry PDF. 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. Accordingly, the FAO/WHO Codex Alimentarius Commission is in the final stages of negotiation of a new Code of hygienic practice for meat. The Code implies a transition from meat inspection towards a risk-based approach covering the entire food chain. The Manual on good practices for the meat industry aims to assist the industry to prepare itself for compliance with the new regulatory framework, which is expected to come into force when the Code is approved in 2005. It is targeted at the meat industry in developing countries and in emerging economies in their endeavour to meet the rising quality and safety requirements both of the export industry and domestic markets, with the increased participation of large-scale retailers. 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, well illustrated, is published in detachable modules and also serves as a training resource. The Codex Alimentarius “Draft code of hygienic practice for meat” is included as an appendix.
Table of Contents

Foreword v
Acknowledgements
Codex Alimentarius General principles of meat hygiene
Glossary and abbreviations
Introduction
SECTION 1
Application of risk analysis principles to the meat sector
SECTION 2
Good practices in primary production
SECTION 3
Animal identification practices
SECTION 4
Traceability
SECTION 5
Transport of slaughter animals
SECTION 6
Ante-mortem inspection
SECTION 7
Preslaughter handling, stunning and slaughter methods
SECTION 8
Post-mortem inspection
SECTION 9
Hygiene, dressing and carcass handling
SECTION 10
Establishments: design, facilities and equipment
SECTION 11
Personal hygiene
SECTION 12
Control system for processing operations
the Hazard Analysis and Critical Control Point (HACCP) system
SECTION 13
The role of governments and other regulatory authorities in meat hygiene
APPENDIX
Codex Alimentarius Draft code of hygienic practice for meat

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