World Library  

Other People Who Read Edebyt-I Cedde Also Read


 
  • Cover Image

Traceability

By: Food and Agriculture Organization of the United Nations

Nutrition Reference Publication

Excerpt: Recall systems Recall systems designed by the establishment operator should ... utilize the approval/registration/listing number of the establishment as a means to identify meat to its final destination ... incorporate management systems and procedures that facilitate rapid and complete recall of implicated lots, e.g. distribution records, lot coding ... keep records that facilitate trace-back to the place of origin of the animals, to the extent practicable; and...

Read More
  • Cover Image

Animal Identification Practices

By: Food and Agriculture Organization of the United Nations

Nutrition Reference Publication

Excerpt: Animal identification systems, to the extent practicable, should be in place at primary production level so that the origin of meat can be traced back from the abattoir or establishment to the place of production of the animals.

Read More
  • Cover Image

Good Practices in Primary Production

By: Food and Agriculture Organization of the United Nations

Nutrition Reference Publication

Excerpt: Primary production ... Primary production should be managed in a way that reduces the likelihood of introduction of hazards and appropriately contributes to meat being safe and suitable for human consumption ... Whenever possible and practicable, systems should be established by the primary production sector and the competent authority, to collect, collate and make available information on hazards and conditions that may be present in animal populations and that...

Read More
  • Cover Image

Application of Risk Analysis Principles to the Meat Sector

By: Food and Agriculture Organization of the United Nations

Nutrition Reference Publication

Excerpt: Food hygiene is defined as ?all conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain? (FAO/WHO, 1999a). In the practical world of meat hygiene, this will require contributions from a range of stakeholders, including industry and government. Meat hygiene is a demanding science and must deal with different classes of hazards. Chemical hazards entering the food chain at the level of primary production includ...

Read More
  • Cover Image

Good Practices for the Meat Industry

By: Food and Agriculture Organization of the United Nations

Nutrition Reference Publication

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 f...

Read More
 
1
|
2
|
3
Records: 41 - 45 of 45 - Pages: 



Copyright © World Library Foundation. All rights reserved. eBooks from World eBook Library are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.