Register of National Guides to Good Hygiene Practice
Food
IE
Food Safety managment (FSMS) Guide for Low throughput Cattle, Sheep, Goat and Pig Slaughterhouses
EN
Food Safety managment (FSMS) Guide for Low throughput Cattle, Sheep, Goat and Pig Slaughterhouses
2019
Food Safety Authority of Ireland
Timothy O'Donnell (todonnell@fsai.ie)
ISBN 978-1-910348-26-0
Food: Slaughterhouse
Auditing,GHP/GMP,HACCP
Cleaning and disinfection,Cross contamination,GHP (in general),Heat treatment,Personal hygiene,Pest control,Refrigeration,Training,Waste management
Food: meat (in general),bovine meat,pig meat,poultry meat,ovine meat,caprine meat
Construction; layout and equipment
Back to list