Hygiene and safety in global meat supply

• Main Authors: Kamarzaman, Siti Husna, Mohamed Ismail, Risyawati
• Format: Conference or Workshop Item
• Language: English
• Published: 2013
• Subjects: SF Animal culture
• Online Access: http://repo.uum.edu.my/11704/1/p378.pdf; http://repo.uum.edu.my/11704/
• Institution: Universiti Utara Malaysia

In recent years, hygiene and safety in global meat supply is very important, especially in a global food manufacturing industry.It is important that high levels of hygiene is maintained in any business that handles food. A range of legislation now exists that governed the management of livestock and slaughtering process.One such enactment is the Food Hygiene Regulations (2006) which was based on the Hazard Analysis and Critical Control Point (HACCP) principles.The principles are used to identify any potential safety hazards in the production of food.The meat industry is governed by these sets of practices and legislations.The guide provides a complete overview of producer and manufacturer responsibilities on the requirement of hygiene and safety in the meat industry.This paper reviewed information about the importance of hygiene and safety in the supply of meat and discuss steps that can be taken to overcome the lack of hygiene and safety of the meat supply that could occur in the frozen food industry.