Meat inspection and control in the slaughterhouse:
Gespeichert in:
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| Format: | Buch |
| Sprache: | English |
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Chichester
Wiley
2014
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| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Literaturangaben |
| Beschreibung: | XXIII, 698 S. Ill., graph. Darst. |
| ISBN: | 9781118525869 |
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| 245 | 1 | 0 | |a Meat inspection and control in the slaughterhouse |c ed. by Thimjos Ninios ... |
| 264 | 1 | |a Chichester |b Wiley |c 2014 | |
| 300 | |a XXIII, 698 S. |b Ill., graph. Darst. | ||
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| 500 | |a Literaturangaben | ||
| 650 | 7 | |a meat hygiene |2 cabt | |
| 650 | 7 | |a food safety |2 cabt | |
| 650 | 7 | |a meat inspection |2 cabt | |
| 650 | 7 | |a abattoirs |2 cabt | |
| 650 | 7 | |a meat production |2 cabt | |
| 650 | 7 | |a public health |2 cabt | |
| 650 | 4 | |a Slaughtering and slaughter-houses | |
| 650 | 4 | |a Meat inspection | |
| 700 | 1 | |a Ninios, Thimjos |4 edt | |
| 856 | 4 | 2 | |m HBZ Datenaustausch |q application/pdf |u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=028020986&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |3 Inhaltsverzeichnis |
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| _version_ | 1804174747793096704 |
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| adam_text | Titel: Meat inspection and control in the slaughterhouse
Autor: Ninios, Thimjos
Jahr: 2014
Contents
List of Contributors xix
1 Introduction 1
Hannu Korkeala
2 From Farm to Slaughterhouse 5
Siije Jalakas, Terje Elias and Mati Roasto
2.1 Scope 5
2.2 Animal health and welfare 5
2.2.1 Different farming systems 6
2.2.2 Good practices 7
2.2.3 Biosecurity measures 8
2.2.4 Prior to transport 8
2.3 Transport 9
2.3.1 Fitness for transport 10
2.3.2 Means of transport 10
2.3.3 Transport practices 11
2.4 Lairage 14
2.5 Food chain information 14
Summary 16
3 Ante-Mortem Inspection 19
Päivi Lahti and J ani Soini
3.1 Scope 19
3.2 Introduction 19
3.3 Identification of animals 21
3.4 Abnormalities 22
3.5 Cleanliness of animals 25
vi
CONTENTS
3.6 Animal welfare 26
3.6.1 Animal welfare on the farm 26
3.6.2 Animal welfare in transit 27
3.6.3 Animal welfare at the slaughterhouse 28
4 The Slaughter Process 29
fero Puolanne and Per Ertbjerg
4.1 Scope 29
4.2 General 29
4.3 Pigs 31
4.3.1 Moving the animals from the stable to stunning 31
4.3.2 Stunning 32
4.3.3 Bleeding 33
4.3.4 Scalding 33
4.3.5 Dehairing 34
4.3.6 Skin removal 34
4.3.7 Evisceration 35
4.3.8 Cooling/chilling 35
4.4 Cattle, horses, sheep and goats 36
4.4.1 Moving the animals from the stable to stunning 36
4.4.2 Stunning 38
4.4.3 Bleeding 39
4.4.4 Electrical stimulation 39
4.4.5 Deluding and opening the carcass 39
4.4.6 Cooling/chilling 40
4.5 Poultry 41
4.5.1 Transport to slaughter 41
4.5.2 Stunning 41
4.5.3 Scalding 41
4.5.4 Plucking 42
4.5.5 Evisceration 42
4.5.6 Other poultry 42
4.5.7 Cooling/chilling 42
4.6 Treatment of slaughter by-products 43
5 Animal Welfare - Stunning and Bleeding 47
Michael Bucher and Peter Scheibl
5.1 Scope , 47
5.2 Introduction 47
5.3 Pigs 49
5.3.1 Electrical stunning 49
5.3.2 Carbon dioxide stunning 55
5.3.3 Captive-bolt stunning 58
5.3.4 Bleeding 60
5.4 Cattle, sheep and goats 61
5.4.1 Captive-bolt stunning 61
5.4.2 Electrical stunning 64
5.4.3 Bleeding 66
CONTENTS
vii
5.5 Poultry 67
5.5.1 Electrical stunning 67
5.5.2 Gas stunning (controlled atmosphere stunning, CAS) 69
5.5.3 Bleeding 70
5.6 Conclusions 70
6 Post-Mortem Inspection and Related Anatomy 73
Paolo Berardinelli, Rosanna Ianniciello, Valentina Russo
and Thimjos Ninios
6.1 Scope 73
6.2 Introduction 73
6.3 Anatomy of the head 74
6.3.1 Skeleton structures and viscera of the cranial cavity 74
6.3.2 Skeleton structures and viscera of the face 74
6.3.3 Lymph nodes of the head 75
6.3.4 Pigs 75
6.3.5 Bovine 78
6.3.6 Small ruminants 84
6.4 Anatomy of viscera 84
6.4.1 Viscera of the oral cavity 84
6.4.2 Viscera of the thoracic cavity 86
6.4.3 Viscera of the abdominal cavity 100
6.4.4 Gastrointestinal tube, mesentery and annexed
lymph nodes 107
6.4.5 Viscera of the pelvic cavity 119
6.5 Anatomy of carcass 122
6.5.1 Musculoskeletal apparatus 122
6.5.2 Viscera annexed to the carcass 129
6.5.3 Specific characteristics in pig 132
6.5.4 Specific characteristics in bovine 136
6.5.5 Specific characteristics in small ruminants 143
6.6 Anatomy of poultry 145
6.6.1 Carcass 145
6.6.2 Viscera 145
6.7 Post-mortem inspection 153
6.7.1 Scope of the post-mortem inspection 153
6.7.2 Post-mortem inspection techniques 154
6.7.3 Visual meat inspection 154
7 Risk-Based Meat Inspection 157
Maria Fredriksson-Ahomaa
7.1 Scope 157
7.2 Introduction 157
7.3 Risk-based meat inspection 158
7.4 Visual-only post-mortem meat inspection 159
7.5 Food chain information (FCI) 160
160
160
163
163
163
164
173
184
188
199
199
199
200
201
202
203
204
204
210
212
214
214
214
215
216
219
219
219
220
221
221
222
222
222
223
225
225
225
226
CONTENTS
7.6 Monitoring of diseases by serology in the slaughterhouse
7.7 Conclusions
Meat Inspection Lesions
Jere Lindén, Leena Pohjola, Lalla Rossow and Daniele Tognetti
8.1 Scope
8.2 Introduction
8.3 Bovines
8.4 Domestic swine
8.5 Small ruminants
8.6 Poultry
Sampling and Laboratory Tests
Riikka Laukkanen-Ninios
9.1 Scope
9.2 Introduction
9.3 Collecting and packaging samples
9.4 Boiling test
9.5 Measurement of pH
9.6 Bacteriological examination of carcasses
9.7 Zoonotic agents
9.7.1 Bacteria
9.7.2 Parasites
9.7.3 Transmissible spongiform encephalopathy
9.8 Animal diseases
9.9 Chemical residues
9.9.1 Detection of chemical residues and contaminants
9.9.2 Detection of antimicrobial residues in carcasses
9.10 Process and slaughterhouse environment controls
Judgment of Meat
Thimjos Ninios
10.1 Scope
10.2 Meat inspection
10.2.1 Management of risks
10.3 Evaluation of the meat
10.3.1 How to evaluate
10.3.2 Conclusion of inspecting activities
10.3.3 Health mark
10.3.4 Examples of evaluation and judgment
10.4 Record keeping in meat inspection
Classification of Carcasses
Rosanna Ianniciello, Paolo Berardinelli, Monica Gramenzi
and Alessandra Martelli
11.1 Scope
11.2 Classification of beef carcasses
11.2.1 Classification grid of the European Union
CONTENTS
ix
11.2.2 Category 226
11.2.3 Conformation class 229
11.2.4 Class of fat cover 234
11.3 Classification of pig carcasses 234
11.3.1 Steps of the classification 236
11.3.2 Calibration and verification of measurement equipment
functionality 236
11.3.3 Presentation of the carcass at the slaughter line weighing
station 236
11.3.4 Weighing of the chilled carcass 236
11.3.5 Use of the measuring instrument for the classification 237
11.3.6 Identification of carcasses 238
11.3.7 Classification according to EUROP 238
11.3.8 Labelling 239
11.4 Classification of sheep carcasses 239
11.4.1 Category 239
11.4.2 Conformation class 239
11.4.3 Degree of fat cover 243
11.4.4 Carcasses of lambs of less than 13 kg 244
11.4.5 Labelling 244
11.5 Classification of poultry carcasses 245
11.5.1 Definitions 245
11.5.2 Classification 246
12 Control, Monitoring and Surveillance of Animal Health and
Animal Infectious Diseases at the Slaughterhouse 249
Ivar Vâgsholm
12.1 Scope 249
12.2 Background 249
12.2.1 An example: UK FMD epidemic 2001 was detected at meat
inspection 249
12.2.2 Initial purposes of meat inspection 250
12.3 Evolution of meat inspection 251
12.3.1 Meat inspection and control 251
12.3.2 Meat inspection: a part of MOSS and risk management
of the food chain 252
12.3.3 Meat inspection and disease outbreaks or other disruptive
events 252
12.4 Additional purposes of meat inspection 254
12.5 Some useful concepts 255
12.5.1 Monitoring and surveillance systems (MOSS) 255
12.5.2 Population of interest, surveillance population
and sample 257
12.5.3 Measures of disease occurrence 259
12.5.4 Diagnostic test characteristics 259
12.5.5 Apparent versus true prevalence 261
12.5.6 Parallel and serial interpretation of tests 261
12.6 Quantifying the MOSS of meat inspection 262
12.6.1 Detection fraction 262
X
CONTENTS
12.6.2 Input- and output-based standards 262
12.6.3 A problem with meat inspection MOSS 265
12.7 Purposes of MOSS at meat inspection 266
12.7.1 Prevalence estimation 266
12.7.2 Case detection 267
12.7.3 Verify the absence of disease or infectious agent in a
region, compartment or nation 268
12.7.4 Detect the emergence of diseases or infectious agents 268
12.7.5 Quantifying sensitivity for detection 270
12.8 EFSA reviews of meat inspection 271
12.9 Summary and conclusions 275
13 Public Health Hazards 277
A. Biological Hazards 277
Maria Fredriksson-Ahomaa
13.1
13.2
13.3
13.4
13.5
13.6
Scope 277
Bacteria 277
13.2.1 Bacillus anthracis and Bacillus cereus 278
13.2.2 Campylobacter spp. 282
13.2.3 Clostridium spp. 285
13.2.4 Listeria monocytogenes 287
13.2.5 Mycobacterium spp. 289
13.2.6 Salmonella spp. 293
13.2.7 Staphylococcus aureus 296
13.2.8 Shiga toxin-producing Escherichia coli (STEC) 298
13.2.9 Enteropathogenic Yersinia spp. 301
13.2.10 Literature and further reading 304
Viruses 306
13.3.1 Hepatitis E virus (HEV) 308
13.3.2 Influenza A viruses 312
13.3.3 Other viruses 313
13.3.4 Literature and further reading 313
Parasites 314
13.4.1 Toxoplasma gondii 315
13.4.2 Sarcocystis spp. 317
13.4.3 Trichinella spp. 318
13.4.4 Taenig spp. 320
13.4.5 Echinococcus spp. 322
13.4.6 Literature and further reading 323
Prions 323
13.5.1 Properties of prions 324
13.5.2 Human diseases 324
13.5.3 Bovine spongiform encephalopathy 325
13.5.4 Classical scrapie 326
13.5.5 Atypical scrapie 327
13.5.6 Surveillance in animals 328
13.5.7 Literature and further reading 328
Antimicrobial resistance in meat-borne bacteria 329
CONTENTS
xi
B. Control of Biological Meat-Borne Hazards 334
Sava Bunde
13.7 Scope 334
13.8 Introduction 334
13.9 Hazard identification 335
13.10 Prioritization (ranking) of meat-borne hazards 337
13.11 Carcass meat safety assurance framework 340
13.11.1 Targets to be achieved by slaughterhouses and farms in
respect to priority meat-borne hazards 340
13.11.2 Control of meat-borne hazards at the slaughterhouse 343
13.11.3 Control of meat-borne hazards at the farm level 347
13.11.4 Principles of use of food chain information (PCI) including
epidemiological indicators (Els) in the carcass meat safety
assurance framework 349
C. Chemical Hazards and their Control 354
Marcello Trevisani, Giuseppe Diegoli and Giorgio Fedrizzi
13.12 Scope 354
13.13 Introduction 354
13.14 Residues of veterinary medicine products 357
13.14.1 Antimicrobials 357
13.14.2 Antiparasitic drugs 360
13.14.3 Anthelmintics 361
13.14.4 Antiprotozoals 363
13.15 Substances having anabolic effects and unauthorized substances 364
13.15.1 Sexual steroids 364
13.15.2 Beta-agonists 368
13.15.3 Drugs used to mask signs and avoid collateral effects of
sexual steroids and beta-agonists 369
13.15.4 Benzodiazepines 369
13.15.5 Thyreostats 369
13.15.6 Antibacterial synthetic quinoxaline compounds 370
13.15.7 Non-steroidal anti-inflammatory drugs (NSAIDs) 370
13.15.8 Arsanylie acid 371
13.15.9 Somatotropin (or growth hormone, GH) 371
13.16 Residues of feed additives 371
13.17 Environmental pollutants 372
13.17.1 Natural toxins (including mycotoxins and plant toxins) 372
13.17.2 Cadmium 374
13.17.3 Pesticides: plant protection products (PPP) and biocides 375
13.17.4 Industrial wastes, by-products and toxicants released from
fires and accidental events 377
13.18 Analytical chemical methods and their validation 382
14 Meat By-Products 385
Miguel Prieto and Maria Luisa Garda-Lopez
14.1 Scope 385
14.2 Introduction 385
14.3 Advantages of adequate ABP management 387
xii
CONTENTS
14.4 Separation of animal by-products, storage and recommendations on
best practices and hygiene requirements 388
14.5 Identification, transport and marking 390
14.6 Processing of by-products and methods of treatment and disposing
ofABPs 391
14.6.1 Incineration 391
14.6.2 Composting 392
14.6.3 Anaerobic fermentation 392
14.6.4 Rendering 393
14.6.5 Oleochemical processes 393
14.6.6 Waste water from slaughterhouses 393
14.6.7 Treatment of different categories according to European
standards 395
14.7 Materials obtained from animal by-products at the slaughterhouse 395
14.8 Conclusions 398
15 The Conversion of Muscle to Meat 399
Frans Smulders, Peter Hofbauer and Geert H. Geesink
15.1 Scope 399
15.2 Introduction 399
15.3 Muscle structure, composition and function 400
15.4 Post-mortem muscle physiology; rigor mortis and the conversion
of muscle to meat 403
15.4.1 Post-mortem muscle pH decline and ultimate pH values of
the main meat animal species and major anomalies 404
15.5 Major sensory characteristics of meat 408
15.5.1 Colour of fresh meat 409
15.5.2 Tenderness of meat 411
15.5.3 The water holding of meat 416
15.5.4 The flavour of meat 418
15.6 Concluding remarks 419
Acknowledgements 420
16 Microbial Contamination During Slaughter 423
Claudio Zweifel and Roger Stephan
16.1 Scope 423
16.2 Introduction 423
16.3 Contamination of carcasses 425
16.4 Microbial contamination during slaughter - pig slaughtering as an
example 426
16.5 Microbial examinations of red meat carcasses at the end of slaughter 430
16.5.1 Pig and cattle carcasses 431
16.5.2 Sheep carcasses 435
16.6 Conclusions 437
17 Decontamination of Carcasses 439
Claudio Zweifel and Roger Stephan
17.1 Scope 439
17.2 Introduction 439
CONTENTS xiii
17.3 Antibacterial decontamination treatments for carcasses 440
17.3.1 Physical decontamination treatments 440
17.3.2 Chemical decontamination treatments 442
17.3.3 Combinations of decontamination treatments 443
17.3.4 Biological decontamination treatments 444
17.4 Antibacterial activity of decontamination treatments for carcasses 444
17.4.1 Poultry carcasses 444
17.4.2 Bovine hides and carcasses 446
17.4.3 Pig carcasses 449
17.5 Conclusions 451
18 Cleaning and Disinfection 453
Gun Wirtanen and Satu Salo
18.1 Scope 453
18.2 Background to cleaning and disinfection 453
18.3 Cleaning in general 454
18.4 Disinfection in general 454
18.5 Main soil types and their removal 455
18.6 Cleaning procedure 456
18.6.1 Cleaning of processing environment 458
18.6.2 Cleaning of equipment 458
18.6.3 Choosing the cleaning temperature 459
18.6.4 Choosing the cleaning agents 459
18.6.5 Choosing the disinfectants 460
18.6.6 Surface materials with limitations in cleaning and disinfection 463
18.6.7 Efficacy testing of disinfectants against microbes
18.6.8 Chemical residue tested with microbes
18.6.9 Ultrasound cleaning - an alternative method for utensils
and open process lines
18.6.10 Corrective action - power cleaning
18.6.11 Controlling the cleaning results
18.6.12 Interpreting the microbial results - limits for microbes on
cleaned surfaces
18.6.13 Optimization of cleaning procedures
18.7 Improved cleaning possibilities through hygienic design
18.8 Concluding remarks
19 Pest Control
Mirko Rossi and Francesco Andreucci
19.1 Scope
19.2 Introduction
19.3 Control plan
19.4 Identification of the pest and inspection
19.5 Control techniques
19.6 Monitoring programme
20 Working Hygiene
Marjatta Rahkio
20.1 Scope
464
465
465
465
466
468
468
469
470
473
473
473
473
474
475
478
485
485
xiv
CONTENTS
20.2 Introduction 485
20.3 Hygienic slaughtering 486
20.4 Motivation of workers 487
20.5 Hygiene practice at the slaughter line 489
20.5.1 Methods 489
20.5.2 Results 489
20.5.3 Effect of facilities 491
20.6 Conclusions 493
21 Occupational Hazards 495
Karsten Fehlhaber
21.1 Scope 495
21.2 Introduction 495
21.3 Infections 497
21.3.1 Bacteria 498
21.3.2 Viruses 504
21.3.3 Parasites 506
21.3.4 Fungi 506
21.3.5 Prions 507
21.4 Prevention from infections 507
21.5 Non-infectious occupational hazards and their prevention 508
21.6 Control of occupational hazards 509
22 Traceability 511
Kyösti Siponen
22.1 Scope 511
22.2 Traceability of food in the from-field-to-fork chain 511
22.3 Responsibility for safety of foods rests with food business operators 513
22.4 Health and identification mark 516
22.5 Unauthorized foods and foods posing a risk to food safety 516
22.6 Summary 518
23 Own-Check System 521
A. Structure and Implementation of the Own-Check System 521
Andreas Stolle
23.1 Scope 521
23.2 Development of DCS 522
23.3 Implementation of 0CS procedures 524
23.4 Verification of the 0CS 532
B. Example of an Own-Check System 534
Thimjos Ninios and Joni Haapanen
23.5 Introduction 534
23.6 Own-check plan 534
23.7 Own-check implementation 537
23.8 Own-check documentation 537
23.9 Division of own-check components in SSOPs and SPSs 537
23.9.1 The SSOPs 538
23.9.2 The SPSs 538
CONTENTS
xv
C. HACCP 540
Robert Savage
23.10 History 540
23.11 The HACCP principles 542
23.11.1 Hazard analysis 542
23.11.2 Critical control points (CCPs) 544
23.11.3 Critical limits 544
23.11.4 Monitoring procedures 544
23.11.5 Corrective actions 546
23.11.6 Verification and validation 546
23.11.7 Documentation and recordkeeping 546
23.12 HACCP at the slaughterhouse 547
23.12.1 Livestock slaughter 547
23.12.2 Poultry slaughter 547
24 Official Control 553
A. Introduction 553
Janne Lundén
B. Organization of Official Control 556
Aivars Bêrzins, Janne Lundén and Hannu Korkeala
24.1 Scope 556
24.2 Structure of official organization 556
24.3 Requirements of the official control organization 557
C. On-Site Risk-Based Control 562
Eeva-Riitta Wirta
24.4 Scope 562
24.5 Introduction 562
24.6 On-site risk-based control and own-check system 563
24.7 Verification of the own-check system 563
24.8 Systematic verification in practice 564
24.9 Practical views to on-site risk-based control in slaughterhouses 565
24.9.1 Small scale and large scale slaughterhouses 565
24.9.2 Slaughter order of animals with different status 566
24.9.3 Stunning and slaughter operations 566
24.9.4 Chilling 567
24.9.5 Sampling by the official veterinarian by on-site risk-based
consideration 567
D. Control Plan 568
Tiina Läikkö-Roto
24.10 Scope 568
24.11 Why planning of official food control is important? 568
24.12 Planning food control in a slaughterhouse 568
24.12.1 Planning the frequency of control visits 569
24.12.2 Planning the content of the controls 569
24.12.3 Planning the control methods and techniques to be used
during control visits 571
24.12.4 Planning the official sampling for analysis 573
xvi
CONTENTS
24.12.5 Evaluating the duration of the control visits 573
24.13 Adjusting the control plan when needed 574
E. Approval of Establishments 575
Risto M. Ruuska
24.14 Scope 575
24.15 Why approve slaughterhouses beforehand? 575
24.16 Approval process 576
24.17 Granting approval 578
24.18 Health mark and identification mark 578
24.19 Listing of establishments 579
24.20 Withdrawal of approval 579
F. Inspection and Sampling 581
Mari Nevas and Janne Lundén
24.21 Scope 581
24.22 Inspection procedures 581
24.23 Challenging task of an inspector 583
24.24 When, what and how to inspect? 584
24.25 Preparing for inspection 584
24.26 Initiating the inspection and interviewing the personnel 585
24.27 Observing the premises and the facilities 586
24.28 Evaluating the surfaces 587
24.29 Observing the hygienic working practices of personnel 588
24.30 Evaluating the adequacy of the sanitation procedures 588
24.31 Inspecting the own-check system 589
24.32 Official veterinarian s exemplary behaviour 590
24.33 Giving feedback on the inspection 590
24.34 Documentation of official control 590
24.35 How to ensure the efficacy of inspections? 592
G. Enforcement 593
Outi Lepistö, Janne Lundén and Karoliina Kettunen
24.36 Scope 593
24.37 Good governance of enforcement measures 593
24.37.1 Principle of good governance 593
24.37.2 The legal principles of administration 594
24.37.3 The conflict of the basic rights 595
24.37.4 The principle of publicity 596
24.37.5 The hearing process 596
24.37.6 An opportunity to make an appeal 597
24.37.7 The knowledge and attitudes of authorities 597
24.37.8 The efficiency of food control norms 598
24.38 Forms and application of enforcement measures in slaughterhouses 598
24.38.1 Enforcement measures 598
24.38.2 Gradual and proportional use of enforcement measures 599
24.38.3 Decision on the enforcement measure 602
24.38.4 Verifying the outcome of the enforcement 602
24.38.5 Further procedures and consequences 602
24.38.6 Urgent measures 603
24.39 To advise or to use enforcement measures? 603
CONTENTS
xvii
H. Auditing Official Controls 605
Juha Junttila
24.40 Scope 605
24.41 Background 605
24.42 Different types of audits 607
24.43 Why audit official controls? (What is the added value?) 608
24.44 Auditing processes and systems 610
24.45 Key principles 611
24.46 Auditor qualifications 613
24.47 The audit process 614
24.48 Concluding remarks 619
I. Transparency in Official Controls 621
Juha Junttila
24.49 Scope 621
24.50 What is transparency? 621
24.51 Good governance 622
24.52 Objectives of transparency 623
24.53 Who needs transparency? 623
24.54 Benefits of being transparent 623
24.55 Degrees of transparency 624
24.56 Obstacles to transparency 625
24.57 What does this mean for meat inspection? 626
24.58 Concluding remarks 626
J. Food Frauds 628
Niels Obbink, J.M. Frissen and S.B. Post
24.59 Scope 628
24.60 Definition 628
24.61 Slaughter chain and food fraud 629
24.61.1 Variations in trade 629
24.61.2 Flow fraud takes place 629
24.61.3 Trade promotion 630
24.62 Criminal acts and behaviour 630
24.62.1 Case 1, slaughter in an illegal slaughterhouse 630
24.62.2 Case 2, fraud concerning the origin of slaughter animals 632
24.62.3 Case 3, illegal slaughter in approved slaughterhouse 633
24.63 Organization in The Netherlands to combat food crime 635
24.63.1 The tools of enforcement 635
24.63.2 The divisions of the Authority 635
24.63.3 The legal framework of the 10D 636
24.63.4 The 10D structure 637
24.63.5 Investigative Powers 637
24.64 Conclusion 637
K. Flexibility and Uniformity of Official Control 639
Veli-Mikko Niemi and Janne Lundén
24.65 Scope 639
24.66 Introduction 639
24.67 Achieving flexibility by legislation 640
24.67.1 Derogations, exemptions and adaptation 640
xviii
CONTENTS
24.67.2 Flexibility and uniformity in official controls 641
24.67.3 Food business operators measures 641
24.67.4 Exclusions 642
25 International Trade 643
Hentriikka Kontio
25.1 Scope 643
25.2 International trade 643
25.2.1 Principles of international trade 643
25.2.2 SPS Committee 644
25.2.3 International organizations 644
25.3 European Union trade 644
25.3.1 Intra-community trade 644
25.3.2 Import 645
25.3.3 Export 646
25.3.4 European Union trade agreements 646
25.3.5 EU Trade Control and Expert System 648
25.4 Exporting procedures 648
25.4.1 Meeting the export conditions 648
25.4.2 Export certificates 648
25.4.3 Certification procedures 649
26 Scientific Risk Assessment - Basis for Food Legislation 651
Riitta Maijala
26.1 Scope 651
26.2 Introduction 651
26.3 Risk analysis standards are set by international organizations 653
26.4 Risk analysis is a decision making process 654
26.5 Risk assessment estimates the level of risk 655
26.6 Other parts of risk analysis: risk management and risk communication 661
26.7 Risk assessments of EFSA impact on EU food safety legislation 662
26.8 Concluding remarks 665
27 Use of Meat Inspection Data 667
Hannu Korkeala and Janne Lundén
27.1 Scope 667
27.2 Use of meat inspection data 667
27.3 Requirements of collection and recording of meat inspection data 671
Index
675
|
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| illustrated | Illustrated |
| indexdate | 2024-07-10T07:05:19Z |
| institution | BVB |
| isbn | 9781118525869 |
| language | English |
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| spelling | Meat inspection and control in the slaughterhouse ed. by Thimjos Ninios ... Chichester Wiley 2014 XXIII, 698 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Literaturangaben meat hygiene cabt food safety cabt meat inspection cabt abattoirs cabt meat production cabt public health cabt Slaughtering and slaughter-houses Meat inspection Ninios, Thimjos edt HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=028020986&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Meat inspection and control in the slaughterhouse meat hygiene cabt food safety cabt meat inspection cabt abattoirs cabt meat production cabt public health cabt Slaughtering and slaughter-houses Meat inspection |
| title | Meat inspection and control in the slaughterhouse |
| title_auth | Meat inspection and control in the slaughterhouse |
| title_exact_search | Meat inspection and control in the slaughterhouse |
| title_full | Meat inspection and control in the slaughterhouse ed. by Thimjos Ninios ... |
| title_fullStr | Meat inspection and control in the slaughterhouse ed. by Thimjos Ninios ... |
| title_full_unstemmed | Meat inspection and control in the slaughterhouse ed. by Thimjos Ninios ... |
| title_short | Meat inspection and control in the slaughterhouse |
| title_sort | meat inspection and control in the slaughterhouse |
| topic | meat hygiene cabt food safety cabt meat inspection cabt abattoirs cabt meat production cabt public health cabt Slaughtering and slaughter-houses Meat inspection |
| topic_facet | meat hygiene food safety meat inspection abattoirs meat production public health Slaughtering and slaughter-houses Meat inspection |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=028020986&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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