{"product_id":"meat-hygiene","title":"Meat Hygiene","description":"\u003cdiv\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eMeat Hygiene \u0026amp; Safety Management: Sanitation, Inspection and Processing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eKey Features\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eIntroduction to meat hygiene and food safety principles\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eFundamentals of meat sanitation and contamination control\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eGeneral hygiene principles for meat handling\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eHygiene requirements for meat processing industries\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eRed meat inspection and hygiene practices\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eSafe handling and preparation of meat products\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eMeat cutting, utilization, and processing procedures\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eHygienic practices during animal slaughtering\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e\n\u003cdiv\u003ePrevention of contamination during meat handling\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eBasic techniques used in meat processing\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eIdentification of animal symptoms associated with disease\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eProcedures and systems for hygienic meat control\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eEquipment and instruments used in meat sanitation\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eMeat packaging, labelling, and quality requirements\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e\n\u003cdiv\u003ePractical reference for food technologists, veterinary students, meat processors, and food safety professionals\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Medicalreaders.com","offers":[{"title":"Default Title","offer_id":68055529914447,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/0309\/2559\/files\/51QIPlZng5L.jpg?v=1793971015","url":"https:\/\/medicalreaders.com\/products\/meat-hygiene","provider":"Medicalreaders.com","version":"1.0","type":"link"}