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Good Practices for the Meat Industry (Paperback, Illustrated Ed)
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Good Practices for the Meat Industry (Paperback, Illustrated Ed)
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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.
Accordingly, the FAO/WHO Codex Alimentarius Commission is in the
final stages of negotiation of a new Code of hygienic practice for
meat. The Code implies a transition from meat inspection towards a
risk-based approach covering the entire food chain. The Manual on
good practices for the meat industry aims to assist the industry to
prepare itself for compliance with the new regulatory framework,
which is expected to come into force when the Code is approved in
2005. It is targeted at the meat industry in developing countries
and in emerging economies in their endeavour to meet the rising
quality and safety requirements both of the export industry and
domestic markets, with the increased participation of large-scale
retailers. 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, well illustrated, is published
in detachable modules and also serves as a training resource. The
Codex Alimentarius "Draft code of hygienic practice for meat" is
included as an appendix.
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