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The Resource Good practices for the meat industry

Good practices for the meat industry

Label
Good practices for the meat industry
Title
Good practices for the meat industry
Contributor
Subject
Genre
Language
eng
Summary
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. The Codex Alimentarius "Draft code of hygienic practice for meat" is included as an appendix
Member of
Cataloging source
FQG
Government publication
international or intergovernmental publication
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
  • bibliography
  • handbooks
http://library.link/vocab/relatedWorkOrContributorName
  • Jutzi, Samuel
  • Food and Agriculture Organization of the United Nations
Series statement
FAO animal production and health manual,
Series volume
2
http://library.link/vocab/subjectName
  • Meat industry and trade
  • Meat inspection
Label
Good practices for the meat industry
Instantiates
Publication
Note
  • Foreword by Dr. Samuel Jutzi, Director, FAO Animal Production and Health Division
  • Authors include Steve Hathaway, Roger Paskin, Haluk Anil, Sava Buncic, Alan Fisher, Alison Small, Paul Warriss, Steve Wotton, and Langa Simela
  • "Sections 6 and 8 are updated and reprinted from FAO Animal Production and Health Paper No. 119, Manual on meat inspection for developing countries (1994). The original publication was planned, coordinated and edited by Dr. G. Heinz and Mr. K. Amamoto of FAO"--P. [vi]
  • "TC/M/Y5454E/1/6.04/1630"--P. [4] of cover
Bibliography note
Includes bibliographical references
Control code
ocm57357990
Dimensions
32 cm.
Extent
1 v. (various pagings)
Isbn
9789251051467
Lccn
2005534640
Other physical details
chiefly col. ill.
Label
Good practices for the meat industry
Publication
Note
  • Foreword by Dr. Samuel Jutzi, Director, FAO Animal Production and Health Division
  • Authors include Steve Hathaway, Roger Paskin, Haluk Anil, Sava Buncic, Alan Fisher, Alison Small, Paul Warriss, Steve Wotton, and Langa Simela
  • "Sections 6 and 8 are updated and reprinted from FAO Animal Production and Health Paper No. 119, Manual on meat inspection for developing countries (1994). The original publication was planned, coordinated and edited by Dr. G. Heinz and Mr. K. Amamoto of FAO"--P. [vi]
  • "TC/M/Y5454E/1/6.04/1630"--P. [4] of cover
Bibliography note
Includes bibliographical references
Control code
ocm57357990
Dimensions
32 cm.
Extent
1 v. (various pagings)
Isbn
9789251051467
Lccn
2005534640
Other physical details
chiefly col. ill.

Library Locations

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      Ashton Street, Liverpool, L69 3DA, GB
      53.418074 -2.967913
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