➡️ Hygienic measures at abattoir.

➡️ Education programs for food handler.

➡️ Cold storage.

➡️ Perishable food must not be stored in refrigerator (1-4^oC) for more than 3 days.

➡️ Cooking efficiently.

➡️ Avoid spread of contamination in kitchen.

➡️ Bacterial examination especially to ensure Salmonella free carcass.

➡️ Decrease food handling especially for minced meat and sausage (made up food).