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The Role of Governments and Other Regulatory Authorities in Meat H...

By: Food and Agriculture Organization of the United Nations

Nutrition Reference Publication

Excerpt: Meat is an essential part of the global food supply and an important element of agricultural commerce and trade in many countries. Commensurate with this, food-borne disease can be a significant public health problem, and inadequate food quality and certification seriously limits the functioning of the marketplace. Meat production can also act as a vehicle for transmission of diseases of animal health importance. For these reasons, civil society demands that gov...

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Control System for Processing Operations the Hazard Analysis and C...

By: Food and Agriculture Organization of the United Nations

Nutrition Reference Publication

Excerpt: The Hazard Analysis and Critical Control Point (HACCP) system is the most widely used and internationally accepted food safety management system in the world. The main goal of applying HACCP plans in abattoirs is to ensure that animals are slaughtered and dressed under conditions that mean the meat will carry minimal public health risk. A HACCP plan has the following advantages ... it is proactive and preventive ... it is owned by the meat plant ... it is system...

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Personal Hygiene

By: Food and Agriculture Organization of the United Nations

Nutrition Reference Publication

Excerpt: Persons who come into direct or indirect contact with edible parts of animals or meat should ... maintain an appropriate standard of personal cleanliness ... wear protective clothing appropriate to the circumstances, and ensure that non-disposable protective clothing is cleaned before and during work ... if wearing gloves during the slaughter and dressing of animals and the handling of meat, ensure that they are of an approved type for the particular activity, e...

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Establishments : Design, Facilities and Equipment

By: Food and Agriculture Organization of the United Nations

Nutrition Reference Publication

Excerpt: ... Establishments should be located, designed and constructed so that contamination of meat is minimized to the greatest extent practicable ... Facilities and equipment should be designed, constructed and maintained so that contamination of meat is minimized to the greatest extent practicable ... Establishments, facilities and equipment should be designed to allow personnel to carry out their activities in a hygienic manner ... Facilities and equipment that are...

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Post-Mortem Inspection

By: Food and Agriculture Organization of the United Nations

Nutrition Reference Publication

Excerpt: Post-mortem inspection systems should include ... procedures and tests that are risk-based to the extent possible and practicable ... confirmation of proper stunning and bleeding ... availability of inspection as soon as is practicable after completion of dressing ... visual inspection of the carcass and other relevant parts, including inedible parts, as determined by the competent authority ... palpation and/or incision of the carcass and other relevant parts, ...

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