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FOOD SAFETY IN RABBIT MEAT PRODUCTION

By Mendoza B. J, Alonso F. M. U, Diaz Z. S, Beltrán L. T and Velázquez O. V

Abstract

The Food and Agriculture Organization of the United Nations (FAO) in collaboration with the World Health Organization (WHO) has worried about an integrative focus regarding innocuous food quality and management in all the productive chain in the countries belonging to it. Meat is exposed to different pollutants all along the production process until it reaches the final consumer. That is why it is necessary to establish a risk reduction system in its productive process to assure and certify the products The problems regarding innocuous products originate from the fact that they should be capable of being traced or prevented from the very beginning of the productive chain by using Good Agriculture Practices (GAP), Good Manufacturing Practices (GMP), Standard Sanitization Operation Procedures (POES) and the Hazard Analysis of Critical Control Points (HACCP). All these elements are intimately related with the gradual implementation of the ISO 9000:2000 system. The successful application of the system requires management decisions and a multidisciplinary team highly committed to food safety. The Mexican Government within its regulation functions has to make up a series of rules regarding the regulation of the food production chain that guarantees it with a certified quality label. Rabbit meat production cannot escape this reality. Key words: innocuous, meat, rabbit

Year: 2009
OAI identifier: oai:CiteSeerX.psu:10.1.1.135.6174
Provided by: CiteSeerX
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