10 Food Hygiene and Safety at the Retail–Consumer Phase 10.1 Food Hygiene at Retail–Consumer Level CAROL-ANN WILKIN (NÉE REID) After processing, foods may have numerous stages to go through before…
7 Meat Preservation and Processing 7.1 Conversion of Muscle to Meat PAUL WARRISS Introduction Normally we do not eat carcass meat immediately after slaughter but, depending on the species concerned,…
8 Meat Safety Management at the Abattoir 8.1 GHP and HACCP Principles Introduction As indicated in previous chapters, the major causes of food-borne disease (E. coli O157, Salmonella, Campylobacter) are…
5 Slaughter and Dressing 5.1 Humane Slaughter STEVE WOTTON When any animal is slaughtered for food, it is important for ethical reasons that the methodology employed does not inflict pain….
2 On-farm Factors and Health Hazards 2.1 Principles of Epidemiology as Applied to VPH IVAR VÅGSHOLM Epidemiology is a way of thinking and analysing problems with a view to increasing…
1 Food Chain and Health Hazards 1.1 Characteristics of the Food Chain and Associated Hazards Sufficient knowledge has been accumulated to understand that, in modern times, food production and food…
11 Principles of Longitudinal and Integrated Food Safety Assurance 11.1 LISA Concept and its Main Elements General Framework of Modern Food Safety Assurance Systems Historically, the main approaches to assuring…
6 Post-mortem Meat Inspection 6.1 Meat Inspection – General Principles The purpose of meat inspection is to certify whether or not meat is fit for human consumption. There are no…
4 Pre-slaughter Phase 4.1 Farm-to-Abattoir Phase PAUL WARRISS Introduction Practically all the animals that we produce must eventually be slaughtered, even if their primary value to man has not been…
