FAO PRODUCTION ET SANTÉ ANIMALES 1

FAO ANIMAL PRODUCTION AND HEALTH
manual

GOOD PRACTICES
FOR THE MEAT INDUSTRY

Produced by the
Editorial Production and Design Group
Publishing Management Service
FAO



FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, 2004

 



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Les appellations employées dans cette publication et la présentation des données qui y figurent n'impliquent de la part de l'Organisation des Nations Unies pour l'alimentation et l'agriculture aucune prise de position quant au statut juridique ou au stade de développement des pays, territoires, villes ou zones ou de leurs autorités, ni quant au tracé de leurs frontières ou limites.la mention ou l’omission de sociétés précises, de leurs produits ou de leurs marques, n’implique aucun appui ou jugement de la part de l’organisation des nations unies pour l’alimentation et l’agriculture.

ISBN 92-5-105146-1

All rights reserved. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission should be addressed to the Chief, Publishing Management Service, Information Division, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy or by e-mail to copyright@fao.org

© FAO 2004


Table of Contents


Foreword (124 KB)
Acknowledgements
Codex Alimentarius General principles of meat hygiene
Glossary and abbreviations
Introduction


SECTION 1 (185 KB)
Application of risk analysis principles to the meat sector

SECTION 2 (238 KB)
Good practices in primary production

SECTION 3 (214 KB)
Animal identification practices

SECTION 4 (92 KB)
Traceability

SECTION 5 (269 KB)
Transport of slaughter animals

SECTION 6 (655 KB)
Ante-mortem inspection

SECTION 7 (489 KB)
Preslaughter handling, stunning and slaughter methods

SECTION 8 (897 KB)
Post-mortem inspection

SECTION 9 (161 KB)
Hygiene, dressing and carcass handling

SECTION 10 (277 KB)
Establishments: design, facilities and equipment

SECTION 11 (106 KB)
Personal hygiene

SECTION 12 (139 KB)
Control system for processing operations:
1–8 the Hazard Analysis and Critical Control Point (HACCP) system

SECTION 13 (96 KB)
The role of governments and other regulatory authorities in meat hygiene

ANNEXE (194KB)
Codex Alimentarius Draft code of hygienic practice for meat