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Good Practices for the Meat Industry

By Food and Agriculture Organization of the United Nations

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Book Id: WPLBN0000000083
Format Type: PDF eBook
File Size: 0.2 MB
Reproduction Date: Available via World Wide Web.
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Title: Good Practices for the Meat Industry  
Author: Food and Agriculture Organization of the United Nations
Language: English
Subject: United Nations., Food and Agriculture Organization of the United Nations. FAO agriculture series, Agriculture
Collections: United Nations Food and Agriculture Organization Collection
Publication Date:
Publisher: Food and Agriculture Organization of the United Nations; Digitizer: Fao


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Agriculture Organization Of The United Nations, F. A. (n.d.). Good Practices for the Meat Industry. Retrieved from

Nutrition Reference Publication

Electronic reproduction.

Excerpt: 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. To help facilitate this transition, the Fondation Internationale Carrefour has provided FAO with financial support in the preparation of this manual. FAO wishes to extend its thanks to the Fondation Internationale Carrefour for supporting this important step in the implementation of the new Code of Practice for an industry that is growing globally at an unprecedented rate. This manual is targeted at the meat industry in developing countries and in emerging economies in their endeavour to meet the rising quality and safety requirements of both the export industry and domestic markets, with the increasing participation of large-scale retailers. Section 1 of the manual deals with the application of risk analysis principles to the meat sector starting from the point of production, i.e. in the animal population from which the meat is sourced. Standards and practices in primary production are covered in Section 2. Section 3 covers animal identification and Section 4 product traceability. The following section (5) focuses on transport of animals to the slaughter facilities, duly taking into account growing animal welfare considerations. This is followed by Sections 6, 7, 8 and 9 on ante-mortem inspection; preslaughter handling, stunning and slaughter methods; post-mortem examination; and hygiene, dressing and carcass handling. The sections on stunning and slaughter methods benefit from the experience gained in the reduction of the risk of BSE (bovine spongiform encephalopathy). Those on ante- and post-mortem inspection are built on the substantial historical experience of the global meat sector, and are largely documented from FAO resources.


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