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Good Practices for the Meat Industry
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FAO
xix+302p., col. plts., appendices, 29 cm
First Published, 2007
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Weight :  1502 gms
Binding :  Hard Bound
Height :  29 cm
Width :  22 cm
Imprint :  Daya Publishing House-FAO
Year :  2016
 

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ISBN: 9788170355137
Status: In Stock 
Price: Rs 3995.00  

In the 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 practice for the meat industry is to provide updated comprehensive information and practical guidelines for the implementation of the new Code hygienic practices 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 insepction, with their supervisory roles in meat hygiene. The manual is also serves as a training resource.

Contents Chapter 1: Application of risk analysis principles to the meat sector
Chapter 2: Good practices in primary production
Chapter 3: Animal identification practices
Chapter 4: Traceability
Chapter 5: Transport of slaughter animals
Chapter 6: Ante-mortem inspection
Chapter 7: Preslaughter handling, stunning and slaughter methods
Chapter 8: Post-mortem inspection
Chapter 9: Hygiene, dressing and carcass handling
Chapter 10: Establishments: design, facilities and equipment
Chapter 11: Personal hygiene
Chapter 12: Control system for processing operations: the hazard analysis and critical control point (HACCP) system
Chapter 13: The role of governments and other regulatory authorities in meat hygiene.

   

  FAO
Meat and Meat Products Technology
Livestock Products Technology
Food Hygiene and Sanitation
Meat Science
 
   

   
   

  FAO
 
   

   
   
 
 
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Good Practices for the Meat Industry

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