Sanitary requirements for meat processing enterprises when obtaining quality meat

Abstract

The desire to minimize risks and control food safety has led to the creation and development of various safety management concepts. The HACCP concept covers all types of potential hazardous factors that can affect food safety, i.e. biological, physical and chemical factors, regardless of whether they arise naturally due to environmental reasons or due to disruptions in the production process. The conditions for raising animals for meat production should contribute to the production of safe and high-quality meat. Meat processing complexes for housing, slaughter, cutting, further processing should create an environment that allows for the consistent application of minimum food safety criteria.