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5 Mar 2014 the regulatory processes for regulating meat and other animal products and by-products. The changing disease status of other countries and constant flux of import regulations, make it impossible to validate every piece of information in this manual. All of the information available in this manual is within the
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by. D. Herenda in cooperation with P.G. Chambers A. Ettriqui P. Seneviratna T.J.P. da Silva. Reprinted 2000. The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations
involved with meat hygiene in abattoirs as well as doing meat inspection. With the necessary adaptation, these manuals can thus be used over a wide spectrum of training requirements and should be in the possession of all persons involved with meat inspection and hygiene-control in an abattoir. The final manuals, after
MEAT INSPECTION PROCEDURES. The objectives of meat inspection programme are twofold: To ensure that only apparently healthy, physiologically normal animals are slaughtered for human consumption and that abnormal animals are separated and dealt with accordingly. To ensure that meat from animals is free from
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