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Establishments : Design, Facilities and Equipment

By Food and Agriculture Organization of the United Nations

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Book Id: WPLBN0000000092
Format Type: PDF eBook
File Size: 0.3 MB
Reproduction Date: Available via World Wide Web.

Title: Establishments : Design, Facilities and Equipment  
Author: Food and Agriculture Organization of the United Nations
Volume:
Language: English
Subject: United Nations., Food and Agriculture Organization of the United Nations. FAO agriculture series, Agriculture
Collections: United Nations Food and Agriculture Organization Collection
Historic
Publication Date:
Publisher: Food and Agriculture Organization of the United Nations; Digitizer: Fao

Citation

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Agriculture Organization Of The United Nations, F. A. (n.d.). Establishments : Design, Facilities and Equipment. Retrieved from http://netlibrary.net/


Description
Nutrition Reference Publication

Summary
Electronic reproduction.

Excerpt
Excerpt: ... Establishments should be located, designed and constructed so that contamination of meat is minimized to the greatest extent practicable ... Facilities and equipment should be designed, constructed and maintained so that contamination of meat is minimized to the greatest extent practicable ... Establishments, facilities and equipment should be designed to allow personnel to carry out their activities in a hygienic manner ... Facilities and equipment that are in direct contact with edible parts of animals and meat should be designed and constructed so that they can be effectively cleaned and monitored for their hygiene status ... Suitable equipment should be available for control of temperature, humidity and other factors as appropriate to the particular processing system for meat ... Water should be potable except where water of a different standard can be used without leading to contamination of meat.

 

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