{"product_id":"meat-inspection-and-control-in-the-slaughterhouse-9781118525869","title":"Meat Inspection and Control in the Slaughterhouse","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eMeat inspection, meat hygiene and official control tasks in the slaughterhouse have always been of major importance in the meat industry, and are intimately related with animal diseases and animal welfare.   The history of meat inspection has largely been a success story.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eContributors xix\u003cb\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003e\u003cb\u003e1 Introduction 1\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eHannu Korkeala\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e\u003cb\u003e2 From Farm to Slaughterhouse 5\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eSirje Jalakas, Terje Elias and Mati Roasto\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e2.1 Scope 5\u003cbr\u003e \u003cbr\u003e 2.2 Animal health and welfare 5\u003cbr\u003e \u003cbr\u003e 2.3 Transport 9\u003cbr\u003e \u003cbr\u003e 2.4 Lairage 14\u003cbr\u003e \u003cbr\u003e 2.5 Food chain information 14\u003cbr\u003e \u003cbr\u003e Summary 16\u003cbr\u003e \u003cbr\u003e \u003cb\u003e3 Ante-Mortem Inspection 19\u003cbr\u003e \u003c\/b\u003e\u003ci\u003ePäivi Lahti and Jani Soini\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e3.1 Scope 19\u003cbr\u003e \u003cbr\u003e 3.2 Introduction 19\u003cbr\u003e \u003cbr\u003e 3.3 Identification of animals 21\u003cbr\u003e \u003cbr\u003e 3.4 Abnormalities 22\u003cbr\u003e \u003cbr\u003e 3.5 Cleanliness of animals 25\u003cbr\u003e \u003cbr\u003e 3.6 Animal welfare 26\u003cbr\u003e \u003cbr\u003e \u003cb\u003e4 The Slaughter Process 29\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eEero Puolanne and Per Ertbjerg\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e4.1 Scope 29\u003cbr\u003e \u003cbr\u003e 4.2 General 29\u003cbr\u003e \u003cbr\u003e 4.3 Pigs 31\u003cbr\u003e \u003cbr\u003e 4.4 Cattle, sheep and goats 36\u003cbr\u003e \u003cbr\u003e 4.5 Poultry 41\u003cbr\u003e \u003cbr\u003e 4.6 Treatment of slaughter by-products 43\u003cbr\u003e \u003cbr\u003e \u003cb\u003e5 Animal Welfare – Stunning and Bleeding 47\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eMichael Bucher and Peter Scheibl\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e5.1 Scope 47\u003cbr\u003e \u003cbr\u003e 5.2 Introduction 47\u003cbr\u003e \u003cbr\u003e 5.3 Pig 49\u003cbr\u003e \u003cbr\u003e 5.4 Cattle, sheep and goats 61\u003cbr\u003e \u003cbr\u003e 5.5 Poultry 67\u003cbr\u003e \u003cbr\u003e 5.6 Conclusions 70\u003cbr\u003e \u003cbr\u003e \u003cb\u003e6 Post-Mortem Inspection and Related Anatomy 73\u003cbr\u003e \u003c\/b\u003e\u003ci\u003ePaolo Berardinelli, Rosanna Ianniciello, Valentina Russo\u003c\/i\u003e \u003ci\u003eand Thimjos Ninios\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e6.1 Scope 73\u003cbr\u003e \u003cbr\u003e 6.2 Introduction 73\u003cbr\u003e \u003cbr\u003e 6.3 Anatomy of the head 74\u003cbr\u003e \u003cbr\u003e 6.4 Anatomy of viscera 84\u003cbr\u003e \u003cbr\u003e 6.5 Anatomy of carcass 122\u003cbr\u003e \u003cbr\u003e 6.6 Anatomy of poultry 145\u003cbr\u003e \u003cbr\u003e 6.7 Post-mortem inspection 153\u003cbr\u003e \u003cbr\u003e \u003cb\u003e7 Risk-Based Meat Inspection 157\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eMaria Fredriksson-Ahomaa\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e7.1 Scope 157\u003cbr\u003e \u003cbr\u003e 7.2 Introduction 157\u003cbr\u003e \u003cbr\u003e 7.3 Risk-based meat inspection 158\u003cbr\u003e \u003cbr\u003e 7.4 Visual-only post-mortem meat inspection 159\u003cbr\u003e \u003cbr\u003e 7.5 Food chain information (FCI) 160\u003cbr\u003e \u003cbr\u003e 7.6 Monitoring of diseases by serology in the slaughterhouse 160\u003cbr\u003e \u003cbr\u003e 7.7 Conclusions 160\u003cbr\u003e \u003cbr\u003e \u003cb\u003e8 Meat Inspection Lesions 163\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eJere Lindén, Leena Pohjola, Laila Rossow and Daniele Tognetti\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e8.1 Scope 163\u003cbr\u003e \u003cbr\u003e 8.2 Introduction 163\u003cbr\u003e \u003cbr\u003e 8.3 Bovines 164\u003cbr\u003e \u003cbr\u003e 8.4 Domestic swine 173\u003cbr\u003e \u003cbr\u003e 8.5 Small ruminants 184\u003cbr\u003e \u003cbr\u003e 8.6 Poultry 188\u003cbr\u003e \u003cbr\u003e \u003cb\u003e9 Sampling and Laboratory Tests 199\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eRiikka Laukkanen-Ninios\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e9.1 Scope 199\u003cbr\u003e \u003cbr\u003e 9.2 Introduction 199\u003cbr\u003e \u003cbr\u003e 9.3 Collecting and packaging samples 200\u003cbr\u003e \u003cbr\u003e 9.4 Boiling test 201\u003cbr\u003e \u003cbr\u003e 9.5 Measurement of pH 202\u003cbr\u003e \u003cbr\u003e 9.6 Bacteriological examination of carcasses 203\u003cbr\u003e \u003cbr\u003e 9.7 Zoonotic agents 204\u003cbr\u003e \u003cbr\u003e 9.8 Animal diseases 214\u003cbr\u003e \u003cbr\u003e 9.9 Chemical residues 214\u003cbr\u003e \u003cbr\u003e 9.10 Process and slaughterhouse environment controls 216\u003cbr\u003e \u003cbr\u003e \u003cb\u003e10 Judgment of Meat 219\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eThimjos Ninios\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e10.1 Scope 219\u003cbr\u003e \u003cbr\u003e 10.2 Meat inspection 219\u003cbr\u003e \u003cbr\u003e 10.3 Evaluation of the meat 221\u003cbr\u003e \u003cbr\u003e 10.4 Record keeping in meat inspection 223\u003cbr\u003e \u003cbr\u003e \u003cb\u003e11 Classification of Carcasses 225\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eRosanna Ianniciello, Paolo Berardinelli, Monica Gramenzi\u003c\/i\u003e \u003ci\u003eand Alessandra Martelli\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e11.1 Scope 225\u003cbr\u003e \u003cbr\u003e 11.2 Classification of beef carcasses 225\u003cbr\u003e \u003cbr\u003e 11.3 Classification of pig carcasses 234\u003cbr\u003e \u003cbr\u003e 11.4 Classification of sheep carcasses 239\u003cbr\u003e \u003cbr\u003e 11.5 Classification of poultry carcasses 245\u003cbr\u003e \u003cbr\u003e \u003cb\u003e12 Control, Monitoring and Surveillance of Animal Health and\u003c\/b\u003e \u003cb\u003eAnimal Infectious Diseases at the Slaughterhouse 249\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eIvar Vågsholm\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e12.1 Scope 249\u003cbr\u003e \u003cbr\u003e 12.2 Background 249\u003cbr\u003e \u003cbr\u003e 12.3 Evolution of meat inspection 251\u003cbr\u003e \u003cbr\u003e 12.4 Additional purposes of meat inspection 254\u003cbr\u003e \u003cbr\u003e 12.5 Some useful concepts 255\u003cbr\u003e \u003cbr\u003e 12.6 Quantifying the MOSS of meat inspection 262\u003cbr\u003e \u003cbr\u003e 12.7 Purposes of MOSS at meat inspection 266\u003cbr\u003e \u003cbr\u003e 12.8 EFSA reviews of meat inspection 271\u003cbr\u003e \u003cbr\u003e 12.9 Summary and conclusions 275\u003cbr\u003e \u003cbr\u003e \u003cb\u003e13 Public Health Hazards 277\u003cbr\u003e \u003cbr\u003e\u003c\/b\u003e \u003cb\u003eA. Biological Hazards 277\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eMaria Fredriksson-Ahomaa\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e13.1 Scope 277\u003cbr\u003e \u003cbr\u003e 13.2 Bacteria 277\u003cbr\u003e \u003cbr\u003e 13.3 Viruses 306\u003cbr\u003e \u003cbr\u003e 13.4 Parasites 314\u003cbr\u003e \u003cbr\u003e 13.5 Prions 323\u003cbr\u003e \u003cbr\u003e 13.6 Antimicrobial resistance in meat-borne bacteria 329\u003cbr\u003e \u003cbr\u003e\u003cb\u003e B. Control of Biological Meat-Borne Hazards 334\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eSava Buncic\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e13.7 Scope 334\u003cbr\u003e \u003cbr\u003e 13.8 Introduction 334\u003cbr\u003e \u003cbr\u003e 13.9 Hazard identification 335\u003cbr\u003e \u003cbr\u003e 13.10 Prioritization (ranking) of meat-borne hazards 337\u003cbr\u003e \u003cbr\u003e 13.11 Carcass meat safety assurance framework 340\u003cbr\u003e \u003cbr\u003e\u003cb\u003e C. Chemical Hazards and their Control 354\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eMarcello Trevisani, Giuseppe Diegoli and Giorgio Fedrizzi\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e13.12 Scope 354\u003cbr\u003e \u003cbr\u003e 13.13 Introduction 354\u003cbr\u003e \u003cbr\u003e 13.14 Residues of veterinary medicine products 357\u003cbr\u003e \u003cbr\u003e 13.15 Substances having anabolic effects and unauthorized substances 364\u003cbr\u003e \u003cbr\u003e 13.16 Residues of feed additives 371\u003cbr\u003e \u003cbr\u003e 13.17 Environmental pollutants 372\u003cbr\u003e \u003cbr\u003e 13.18 Analytical chemical methods and their validation 382\u003cbr\u003e \u003cbr\u003e \u003cb\u003e14 Meat By-Products 385\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eMiguel Prieto and María Luisa García-López\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e14.1 Scope 385\u003cbr\u003e \u003cbr\u003e 14.2 Introduction 385\u003cbr\u003e \u003cbr\u003e 14.3 Advantages of adequate ABP management 387\u003cbr\u003e \u003cbr\u003e 14.4 Separation of animal by-products, storage and recommendations on best practices and hygiene requirements 388\u003cbr\u003e \u003cbr\u003e 14.5 Identification, transport and marking 390\u003cbr\u003e \u003cbr\u003e 14.6 Processing of by-products and methods of treatment and disposing of ABPs 391\u003cbr\u003e \u003cbr\u003e 14.7 Materials obtained from animal by-products at the slaughterhouse 395\u003cbr\u003e \u003cbr\u003e 14.8 Conclusions 398\u003cbr\u003e \u003cbr\u003e \u003cb\u003e15 The Conversion of Muscle to Meat 399\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eFrans J.M. Smulders, Peter Hofbauer and Geert H. Geesink\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e15.1 Scope 399\u003cbr\u003e \u003cbr\u003e 15.2 Introduction 399\u003cbr\u003e \u003cbr\u003e 15.3 Muscle structure, composition and function 400\u003cbr\u003e \u003cbr\u003e 15.4 Post-mortem muscle physiology; rigor mortis and the conversion of muscle to meat 403\u003cbr\u003e \u003cbr\u003e 15.5 Major sensory characteristics of meat 408\u003cbr\u003e \u003cbr\u003e 15.6 Concluding remarks 419\u003cbr\u003e \u003cbr\u003e Acknowledgements 420\u003cbr\u003e \u003cbr\u003e \u003cb\u003e16 Microbial Contamination During Slaughter 423\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eClaudio Zweifel and Roger Stephan\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e16.1 Scope 423\u003cbr\u003e \u003cbr\u003e 16.2 Introduction 423\u003cbr\u003e \u003cbr\u003e 16.3 Contamination of carcasses 425\u003cbr\u003e \u003cbr\u003e 16.4 Microbial contamination during slaughter – pig slaughtering as an example 426\u003cbr\u003e \u003cbr\u003e 16.5 Microbial examinations of red meat carcasses at the end of slaughter 430\u003cbr\u003e \u003cbr\u003e 16.6 Conclusions 437\u003cbr\u003e \u003cbr\u003e \u003cb\u003e17 Decontamination of Carcasses 439\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eClaudio Zweifel and Roger Stephan\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e17.1 Scope 439\u003cbr\u003e \u003cbr\u003e 17.2 Introduction 439\u003cbr\u003e \u003cbr\u003e 17.3 Antibacterial decontamination treatments for carcasses 440\u003cbr\u003e \u003cbr\u003e 17.4 Antibacterial activity of decontamination treatments for carcasses 444\u003cbr\u003e \u003cbr\u003e 17.5 Conclusions 451\u003cbr\u003e \u003cbr\u003e \u003cb\u003e18 Cleaning and Disinfection 453\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eGun Wirtanen and Satu Salo\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e18.1 Scope 453\u003cbr\u003e \u003cbr\u003e 18.2 Background to cleaning and disinfection 453\u003cbr\u003e \u003cbr\u003e 18.3 Cleaning in general 454\u003cbr\u003e \u003cbr\u003e 18.4 Disinfection in general 454\u003cbr\u003e \u003cbr\u003e 18.5 Main soil types and their removal 455\u003cbr\u003e \u003cbr\u003e 18.6 Cleaning procedure 456\u003cbr\u003e \u003cbr\u003e 18.7 Improved cleaning possibilities through hygienic design 469\u003cbr\u003e \u003cbr\u003e 18.8 Concluding remarks 470\u003cbr\u003e \u003cbr\u003e \u003cb\u003e19 Pest Control 473\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eMirko Rossi and Francesco Andreucci\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e19.1 Scope 473\u003cbr\u003e \u003cbr\u003e 19.2 Introduction 473\u003cbr\u003e \u003cbr\u003e 19.3 Control plan 473\u003cbr\u003e \u003cbr\u003e 19.4 Identification of the pest and inspection 474\u003cbr\u003e \u003cbr\u003e 19.5 Control techniques 475\u003cbr\u003e \u003cbr\u003e 19.6 Monitoring programme 478\u003cbr\u003e \u003cbr\u003e \u003cb\u003e20 Working Hygiene 485\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eMarjatta Rahkio\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e20.1 Scope 485\u003cbr\u003e \u003cbr\u003e 20.2 Introduction 485\u003cbr\u003e \u003cbr\u003e 20.3 Hygienic slaughtering 486\u003cbr\u003e \u003cbr\u003e 20.4 Motivation of workers 487\u003cbr\u003e \u003cbr\u003e 20.5 Hygiene practice at the slaughter line 489\u003cbr\u003e \u003cbr\u003e 20.6 Conclusions 493\u003cbr\u003e \u003cbr\u003e \u003cb\u003e21 Occupational Hazards 495\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eKarsten Fehlhaber\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e21.1 Scope 495\u003cbr\u003e \u003cbr\u003e 21.2 Introduction 495\u003cbr\u003e \u003cbr\u003e 21.3 Infections 497\u003cbr\u003e \u003cbr\u003e 21.4 Prevention from infections 507\u003cbr\u003e \u003cbr\u003e 21.5 Non-infectious occupational hazards and their prevention 508\u003cbr\u003e \u003cbr\u003e 21.6 Control of occupational hazards 509\u003cbr\u003e \u003cbr\u003e \u003cb\u003e22 Traceability 511\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eKyösti Siponen\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e22.1 Scope 511\u003cbr\u003e \u003cbr\u003e 22.2 Traceability of food in the from-field-to-fork chain 511\u003cbr\u003e \u003cbr\u003e 22.3 Responsibility for safety of foods rests with food business operators 513\u003cbr\u003e \u003cbr\u003e 22.4 Health and identification mark 516\u003cbr\u003e \u003cbr\u003e 22.5 Unauthorized foods and foods posing a risk to food safety 516\u003cbr\u003e \u003cbr\u003e 22.6 Summary 518\u003cbr\u003e \u003cbr\u003e \u003cb\u003e23 Own-Check System 521\u003cbr\u003e \u003cbr\u003e\u003c\/b\u003e \u003cb\u003eA. Structure and Implementation of the Own-Check System 521\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eAndreas Stolle\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e23.1 Scope 521\u003cbr\u003e \u003cbr\u003e 23.2 Development of OCS 522\u003cbr\u003e \u003cbr\u003e 23.3 Implementation of OCS procedures 524\u003cbr\u003e \u003cbr\u003e 23.4 Verification of the OCS 532\u003cbr\u003e \u003cbr\u003e\u003cb\u003e B. Example of an Own-Check System 534\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eThimjos Ninios and Joni Haapanen\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e23.5 Introduction 534\u003cbr\u003e \u003cbr\u003e 23.6 Own-check plan 534\u003cbr\u003e \u003cbr\u003e 23.7 Own-check implementation 537\u003cbr\u003e \u003cbr\u003e 23.8 Own-check documentation 537\u003cbr\u003e \u003cbr\u003e 23.9 Division of own check components in SSOPs and SPSs 537\u003cbr\u003e \u003cbr\u003e\u003cb\u003e C. HACCP 540\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eRobert Savage\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e23.10 History 540\u003cbr\u003e \u003cbr\u003e 23.11 The HACCP principles 542\u003cbr\u003e \u003cbr\u003e 23.12 HACCP at the slaughterhouse 547\u003cbr\u003e \u003cbr\u003e \u003cb\u003e24 Official Control 553\u003cbr\u003e \u003cbr\u003e\u003c\/b\u003e \u003cb\u003eA. Introduction 553\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eJanne Lundén\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e\u003cb\u003eB. Organization of Official Control 556\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eAivars Berzin. š, Janne Lundén and Hannu Korkeala\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e24.1 Scope 556\u003cbr\u003e \u003cbr\u003e 24.2 Structure of official organization 556\u003cbr\u003e \u003cbr\u003e 24.3 Requirements of the official control organization 557\u003cbr\u003e \u003cbr\u003e\u003cb\u003e C. On-Site Risk-Based Control 562\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eEeva-Riitta Wirta\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e24.4 Scope 562\u003cbr\u003e \u003cbr\u003e 24.5 Introduction 562\u003cbr\u003e \u003cbr\u003e 24.6 On-site risk-based control and own-check system 563\u003cbr\u003e \u003cbr\u003e 24.7 Verification of the own-check system 563\u003cbr\u003e \u003cbr\u003e 24.8 Systematic verification in practice 564\u003cbr\u003e \u003cbr\u003e 24.9 Practical views to on-site risk-based control in slaughterhouses 565\u003cbr\u003e \u003cbr\u003e\u003cb\u003e D. Control Plan 568\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eTiina Läikkö-Roto\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e24.10 Scope 568\u003cbr\u003e \u003cbr\u003e 24.11 Why planning of official food control is important? 568\u003cbr\u003e \u003cbr\u003e 24.12 Planning food control in a slaughterhouse 568\u003cbr\u003e \u003cbr\u003e 24.13 Adjusting the control plan when needed 574\u003cbr\u003e \u003cbr\u003e\u003cb\u003e E. Approval of Establishments 575\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eRisto Ruuska\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e24.14 Scope 575\u003cbr\u003e \u003cbr\u003e 24.15 Why approve slaughterhouses beforehand? 575\u003cbr\u003e \u003cbr\u003e 24.16 Approval process 576\u003cbr\u003e \u003cbr\u003e 24.17 Granting approval 578\u003cbr\u003e \u003cbr\u003e 24.18 Health mark and identification mark 578\u003cbr\u003e \u003cbr\u003e 24.19 Listing of establishments 579\u003cbr\u003e \u003cbr\u003e 24.20 Withdrawal of approval 579\u003cbr\u003e \u003cbr\u003e\u003cb\u003e F. Inspection and Sampling 581\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eMari Nevas and Janne Lundén\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e24.21 Scope 581\u003cbr\u003e \u003cbr\u003e 24.22 Inspection procedures 581\u003cbr\u003e \u003cbr\u003e 24.23 Challenging task of an inspector 583\u003cbr\u003e \u003cbr\u003e 24.24 When, what and how to inspect? 584\u003cbr\u003e \u003cbr\u003e 24.25 Preparing for inspection 584\u003cbr\u003e \u003cbr\u003e 24.26 Initiating the inspection and interviewing the personnel 585\u003cbr\u003e \u003cbr\u003e 24.27 Observing the premises and the facilities 586\u003cbr\u003e \u003cbr\u003e 24.28 Evaluating the surfaces 587\u003cbr\u003e \u003cbr\u003e 24.29 Observing the hygienic working practices of personnel 588\u003cbr\u003e \u003cbr\u003e 24.30 Evaluating the adequacy of the sanitation procedures 588\u003cbr\u003e \u003cbr\u003e 24.31 Inspecting the own-check system 589\u003cbr\u003e \u003cbr\u003e 24.32 Official veterinarian’s exemplary behaviour 590\u003cbr\u003e \u003cbr\u003e 24.33 Giving feedback on the inspection 590\u003cbr\u003e \u003cbr\u003e 24.34 Documentation of official control 590\u003cbr\u003e \u003cbr\u003e 24.35 How to ensure the efficacy of inspections? 592\u003cbr\u003e \u003cbr\u003e\u003cb\u003e G. Enforcement 593\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eOuti Lepistö, Janne Lundén and Karoliina Kettunen\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e24.36 Scope 593\u003cbr\u003e \u003cbr\u003e 24.37 Good governance of enforcement measures 593\u003cbr\u003e \u003cbr\u003e 24.38 Forms and application of enforcement measures in slaughterhouses 598\u003cbr\u003e \u003cbr\u003e 24.39 To advise or to use enforcement measures? 603\u003cbr\u003e \u003cbr\u003e\u003cb\u003e H. Auditing Official Controls 605\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eJuha Junttila\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e24.40 Scope 605\u003cbr\u003e \u003cbr\u003e 24.41 Background 605\u003cbr\u003e \u003cbr\u003e 24.42 Different types of audits 607\u003cbr\u003e \u003cbr\u003e 24.43 Why audit official controls? (What is the added value?) 608\u003cbr\u003e \u003cbr\u003e 24.44 Auditing processes and systems 610\u003cbr\u003e \u003cbr\u003e 24.45 Key principles 611\u003cbr\u003e \u003cbr\u003e 24.46 Auditor qualifications 613\u003cbr\u003e \u003cbr\u003e 24.47 The audit process 614\u003cbr\u003e \u003cbr\u003e 24.48 Concluding remarks 619\u003cbr\u003e \u003cbr\u003e\u003cb\u003e I. Transparency in Official Controls 621\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eJuha Junttila\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e24.49 Scope 621\u003cbr\u003e \u003cbr\u003e 24.50 What is transparency? 621\u003cbr\u003e \u003cbr\u003e 24.51 Good governance 622\u003cbr\u003e \u003cbr\u003e 24.52 Objectives of transparency 623\u003cbr\u003e \u003cbr\u003e 24.53 Who needs transparency? 623\u003cbr\u003e \u003cbr\u003e 24.54 Benefits of being transparent 623\u003cbr\u003e \u003cbr\u003e 24.55 Degrees of transparency 624\u003cbr\u003e \u003cbr\u003e 24.56 Obstacles to transparency 625\u003cbr\u003e \u003cbr\u003e 24.57 What does this mean for meat inspection? 626\u003cbr\u003e \u003cbr\u003e 24.58 Concluding remarks 626\u003cbr\u003e \u003cbr\u003e\u003cb\u003e J. Food Frauds 628\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eNiels S.T. Obbink, J.M. Frissen and S.B. Post\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e24.59 Scope 628\u003cbr\u003e \u003cbr\u003e 24.60 Definition 628\u003cbr\u003e \u003cbr\u003e 24.61 Slaughter chain and food fraud 629\u003cbr\u003e \u003cbr\u003e 24.62 Criminal acts and behaviour 630\u003cbr\u003e \u003cbr\u003e 24.63 Organization in the Netherlands to combat food crime 635\u003cbr\u003e \u003cbr\u003e 24.64 Conclusion 637\u003cbr\u003e \u003cbr\u003e\u003cb\u003e K. Flexibility and Uniformity of Official Control 639\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eVeli-Mikko Niemi and Janne Lundén\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e24.65 Scope 639\u003cbr\u003e \u003cbr\u003e 24.66 Introduction 639\u003cbr\u003e \u003cbr\u003e 24.67 Achieving flexibility by legislation 640\u003cbr\u003e \u003cbr\u003e \u003cb\u003e25 International Trade 643\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eHentriikka Kontio\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e25.1 Scope 643\u003cbr\u003e \u003cbr\u003e 25.2 International trade 643\u003cbr\u003e \u003cbr\u003e 25.3 European Union trade 644\u003cbr\u003e \u003cbr\u003e 25.4 Exporting procedures 648\u003cbr\u003e \u003cbr\u003e \u003cb\u003e26 Scientific Risk Assessment – Basis for Food Legislation 651\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eRiitta Maijala\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e26.1 Scope 651\u003cbr\u003e \u003cbr\u003e 26.2 Introduction 651\u003cbr\u003e \u003cbr\u003e 26.3 Risk analysis standards are set by international organizations 653\u003cbr\u003e \u003cbr\u003e 26.4 Risk analysis is a decision making process 654\u003cbr\u003e \u003cbr\u003e 26.5 Risk assessment estimates the level of risk 655\u003cbr\u003e \u003cbr\u003e 26.6 Other parts of risk analysis: risk management and risk communication 661\u003cbr\u003e \u003cbr\u003e 26.7 Risk assessments of EFSA impact on EU food safety legislation 662\u003cbr\u003e \u003cbr\u003e 26.8 Concluding remarks 665\u003cbr\u003e \u003cbr\u003e \u003cb\u003e27 Use of Meat Inspection Data 667\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eHannu Korkeala and Janne Lundén\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e27.1 Scope 667\u003cbr\u003e \u003cbr\u003e 27.2 Use of meat inspection data 667\u003cbr\u003e \u003cbr\u003e 27.3 Requirements of collection and recording of meat inspection data 671\u003cbr\u003e \u003cbr\u003e Index 675\u003c\/p\u003e","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default Title","offer_id":49406885527895,"sku":"9781118525869","price":176.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781118525869.jpg?v=1730497445","url":"https:\/\/bookcurl.com\/products\/meat-inspection-and-control-in-the-slaughterhouse-9781118525869","provider":"Book Curl","version":"1.0","type":"link"}