Good Practices for the Meat Industry

In the recent years, public concern about the safety of foods of animal origin has heightened deu to problems that have arisen bovine sponsgiform 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 God 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 inspection, with their supervisory roles in meat hygiene. The manual is also serves as a training resource.