{"product_id":"hygiene-sanitation-guidelines-slaughterhouses-and-meat-processing-industry","title":"Hygiene \u0026 Sanitation Guidelines - Slaughterhouses and Meat Processing Industry","description":"\u003cp\u003e\u003cem\u003eTake a red meat or poultry plant from lairage to cold chain under a single hygiene code.\u003c\/em\u003e\u003c\/p\u003e\u003ch2\u003eOverview\u003c\/h2\u003e\u003cp\u003eThe interior of a healthy animal is sterile, and everything after the knife subtracts from that. This guideline is the international edition of source regulation PHC-C-7, aligned with the Codex Code of Hygienic Practice for Meat (CXC 58-2005), the General Principles of Food Hygiene with its HACCP mandate, and the WOAH Terrestrial Animal Health Code.\u003c\/p\u003e\u003cp\u003eThis is a single reference guideline rather than a document set: its annexes hold the source-preserved temperature tables, red meat and poultry flow charts with their control points, a full inspection checklist and conformance mapping.\u003c\/p\u003e\u003ch2\u003eWhat it covers\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eEstablishment approval, hazard analysis and the HACCP mandate for a meat plant\u003c\/li\u003e\n\u003cli\u003ePlant location, layout and zoning, lairage, live animal reception, rest and welfare\u003c\/li\u003e\n\u003cli\u003eSlaughter, dressing, evisceration and kill floor hygiene, with sterilisable knives, scabbards, sanitising units and the three-sink regime\u003c\/li\u003e\n\u003cli\u003eAnte-mortem and post-mortem inspection, and disposition of unfit meat\u003c\/li\u003e\n\u003cli\u003eCutting and meat products, poultry line times and temperatures, chilling, cold chain, transport, detention and recall\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWho it's for\u003c\/h2\u003e\u003cp\u003eSlaughterhouse and meat plant operators, official veterinarians and meat inspectors, poultry processors and HACCP coordinators. An approval visit, an export listing or a customer audit asking how the kill floor is controlled is normally what prompts it, and what follows is one written code spanning welfare, inspection, chilling and traceability.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56792713134420,"sku":"AGS-05-010","price":190.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-05-010_Slaughterhouses_and_Meat_Processing_Industry.png?v=1786639546","url":"https:\/\/agskits.com\/products\/hygiene-sanitation-guidelines-slaughterhouses-and-meat-processing-industry","provider":"Apex Global Solutions","version":"1.0","type":"link"}