Vol. 44, No. 3, 2000
POULTRY DISEASE AND MEAT INSPECTION ACCORDING TO THE RULES OF THE EU
Beynon, A. H.
St. David's Farm & Equine Practice
Marsh Barton Farm
Clyst St. George
Exeter EX3 OQM
Devon
The United Kingdom
This paper was originally presented at the international conference HYGIENA ALIMENTORUM XXI held in the hotel PATRIA Štrbské Pleso, The High Tatras from 1st to 3rd June 2000
Summary
The Regulations governing Poultry Meat Inspection in the UK are moving from the traditional post-mortem based inspection to a plant-operated, risk-assessment system that is based on the principles of hazard analysis critical control points (HACCP). The integrated structure of the Poultry Industry in the UK allows total control of the product from farm to plate. The operator has to define his own controls and the veterinarian is approached as someone who independently monitors and assesses the system. In this way, the UK Government is trying to reduce the level of food borne disease.
Key words: poultry; meat inspection
NOTE: A list of references was not provided with this paper.
Folia Veterinaria / 2000