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Titre Good practices for the meat industry
Résumé 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. The purpose of this manual on Good practices for the meat industry is to provide updated comprehensive information and practical guidelines for the implementation of the new Code of hygienic practice 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 published in detachable modules and also serves as a training resource.
Année 2004
Numéro d'identification Y5454/E
Format Book (paper only)
Infotype Best Practice;
AGROVOC Industrie de la viande; Innocuité des produits alimentaires; Norme; Contrôle de qualité; Abattoir; Hygiène de la viande; Codex alimentarius;
Subject Improved quality and safety of foods at all stages of the food chain