New FAO publication: Backyard farming and slaughtering – Keeping tradition safe

Smallholder animal production has vital economic, practical and social value, and it is often linked with traditional and cultural practices. However, in addition to zoonotic risks, farming and slaughter practices may have a negative impact on food safety, the environment and biosecurity. Following simple measures can help ensure hygiene and safety.

In April 2021, the FAO Regional Office for Asia and the Pacific published a booklet entitled “Backyard farming and slaughtering – Keeping tradition safe”. This concise resource summarizes how the production of animal-derived food is linked to food safety and it outlines possible measures to mitigate the risks related to it.

Smallholder farmers and people who consume locally slaughtered livestock may face the risk of foodborne pathogens contamination. These can however be managed, and slaughter at the household or village level as well as the production of animal-derived foods can be made more sustainable, safe for the communities. Measures to mitigate risks may include the implementation of good animal management practices, routine waste and parasite controls or trainings on basic hygienic slaughter practices. More examples are available in the booklet, which also provides a set of recommendations for food safety authorities for backyard farming and home slaughtering.

Download the publication FAO Food safety toolkit booklet 2 - Backyard farming and slaughtering – Keeping tradition safe

For more information:

• World livestock: Transforming the livestock sector through the Sustainable Development Goals.
• Guidelines for slaughtering, meat cutting and further processing  
• Codex Alimentarius: Code of hygienic practice for meat. Animal Production and Health.
• Food safety page - FAO Regional Office for Asia and the Pacific