Publisher : Daya Publishing House-FAO Author : FAO Language : English Edition : Latest By Publishers Book Cover : Hard Back ISBN : 9788170355137
Table of Content
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.
