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  • Idea Board - 2023112 - 12659

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    Hvk2017 Gaganashree Harikant
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    This document discusses meat hygiene practices for reducing contamination. It outlines sources of contamination like the outer integument and gastrointestinal tract of animals. It also describes basic hygienic techniques like proper use of knives and protective clothing to prevent contamination from workers or the slaughterhouse environment. The document also mentions post-slaughter contamination methods like trimming, washing, and chemical treatments to reduce contamination on meat.

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    Abbattoir hygiene

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    Idea board_2023112_12659

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    This document discusses meat hygiene practices for reducing contamination. It outlines sources of contamination like the outer integument and gastrointestinal tract of animals. It also describes basic hygienic techniques like proper use of knives and protective clothing to prevent contamination from workers or the slaughterhouse environment. The document also mentions post-slaughter contamination methods like trimming, washing, and chemical treatments to reduce contamination on meat.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    5 views1 page

    Idea Board - 2023112 - 12659

    Uploaded by

    Hvk2017 Gaganashree Harikant
    This document discusses meat hygiene practices for reducing contamination. It outlines sources of contamination like the outer integument and gastrointestinal tract of animals. It also describes basic hygienic techniques like proper use of knives and protective clothing to prevent contamination from workers or the slaughterhouse environment. The document also mentions post-slaughter contamination methods like trimming, washing, and chemical treatments to reduce contamination on meat.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    MEAT HYGIENE

    PRACTICES

    Idea board

    Sources of Methods of reducing e1


    Basic hygienic e1
    Post slaughter Assessing operational
    contamination contamination techniques contamination hygiene

    Outer integument-hair ,hide, fleece or skin Hazard analysis


    Dealing with dirty animals Hygienic use of knives water

    Gastrointestinal tract Determination of CCP

    Protectecting meat from the worker Hygienic use of scabbard steam pasteurization/sterilization
    Sticking point Specification of the criteria

    Operatives clothing Hygienic use of steel Trimming Implementation of the monitoring system

    Equipment & utensils corrective action


    hands
    Chemical treatments
    The slaughterhouse environment Verification
    Gloves
    Physical contact with structures The washing of edible offals Documentation

    Vermin Medical certification

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