Meat Hygiene

Meat Hygiene & Safety Management: Sanitation, Inspection and Processing

This practical reference explores the principles and procedures involved in maintaining meat hygiene throughout slaughtering, handling, processing, and distribution. It covers meat sanitation, hygienic handling practices, red meat safety, meat cutting, processing techniques, animal disease symptoms, and packaging and labelling requirements.

Key Features

• Introduction to meat hygiene and food safety principles
• Fundamentals of meat sanitation and contamination control
• General hygiene principles for meat handling
• Hygiene requirements for meat processing industries
• Red meat inspection and hygiene practices
• Safe handling and preparation of meat products
• Meat cutting, utilization, and processing procedures
• Hygienic practices during animal slaughtering
• Prevention of contamination during meat handling
• Basic techniques used in meat processing
• Identification of animal symptoms associated with disease
• Procedures and systems for hygienic meat control
• Equipment and instruments used in meat sanitation
• Meat packaging, labelling, and quality requirements
• Practical reference for food technologists, veterinary students, meat processors, and food safety professionals