Hygiene performance rating—An auditing scheme for evaluation of slaughter hygiene
Tài liệu tham khảo
Alvseike, 2019, Slaughter hygiene in a selection of European cattle and sheep abattoirs assessed by microbiological testing and hygiene performance rating, Food Control, 101, 233, 10.1016/j.foodcont.2019.01.033
2003, Hazard analysis and critical control point (HACCP) system and guidelines for its application. CAC/RCP 1-1969, Rev., 4
Anon. (2005a). Code of Hygienic Pratice for Meat.CAC/RCP 58 (Vol. 1). Rome, Italy.
Anon. (2005b). Commission Regulation (EC) No 2073/2005 of 15 November 2005 on Microbiological Criteria for Foodstuffs. Off. J. EU, l 338/1, 26.
S.J. Hauge, O.J. Røtterud. Hygiene performance rating for slaughtering of cattle, sheep, and pigs (2017). Available at https://www.animalia.no/contentassets/257963af91b94df9ad49c9094785139a/hygiene-performace-rating-for-slaughtering.pdf.
Taormina, 2007, Evaluation of hot-water and sanitizer dip treatments of knives contaminated with bacteria and meat residue, J. Food Prot., 70, 648, 10.4315/0362-028X-70.3.648
2019
Tolo, 2003, Different approaches to assess the welfare of cattle in small abattoirs; critical control points used by some large companies versus ethical audits approved by national animal welfare organisations
