Year of publication 2006

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Place of publication روما، ايطاليا ;

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Pages 365 p.

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Author FAO

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Publisher FAO & Fondation Internationale Carrefour ;

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Product type Book (series)

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Series title دليل منظمة الأغذية والزراعة عن الإنتاج الحيواني وصحة الحيوان

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Series number 2

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Edition 1

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Synopsis (short abstract) 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. The purpose of this manual on Good pract ices for the meat industry is to provide updated comprehensive information and practical guidelines for the implementation of the new Code of hygienic practice for meat, when adopted by the Codex Alimentarius Commission. 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 is published in detachable modules and also serves as a trai ning resource.

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Language Arabic

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Also available in:

• English
• French
• Spanish

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