Foodlaw-Reading
Dr David Jukes, The University of Reading, UK
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Commission Audit News Item, 10 August 2020
Best in class working practices and effective official control systems are important for a high level of slaughter hygiene and subsequently consumer safety.
This report highlights a number of practices by slaughterhouse operators or competent authorities, which positively affect slaughter hygiene. Examples include clean livestock policy, carcass contamination recording systems, and risk profiling of slaughterhouses together with the publication of official controls' results.
The Commission collected these good practices during a series of study visits in several countries of the European Economic Area.
To learn more about best in class working practices and effective official controls, please read the report.
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Overview report: Shared practices in slaughter hygiene The report is available on the Commission's Health and Food Audits and Analysis pages (click on image) |
