Login/Register
English (en)
English (en)
العربية (ar)
English (en)
English (en)
العربية (ar)
Login
×
Login to your account
Remember username
Lost password?
Log in
Log in using your account on:
Login via SAML2
Global searching is not enabled.
Food hygiene Guidelines
Home
Treatment Guidelines
Veterinary Medicine
Food hygiene
Food hygiene Guidelines
Abattoir (Slaughterhouse or Meat Plant)
Print chapter
Print this section
Skip to main content
Abattoir (Slaughterhouse or Meat Plant)
"last update: 9 May 2024"
- Definition of abattoir
It is the only specialized official place in which food animals should be slaughtered, inspected, and prepared for direct human consumption
Jump to...
Jump to...
Pre-slaughter Care and Ante-mortem Inspection of Slaughtered food Animals
Methods of slaughter process of food animals
Post-mortem examination of food animals
parasitic diseases of slaughtered food animals
Microbiology of meat and meat products
Troubleshooting of Different Meat Products
Pre-slaughter Care and Ante-mortem Inspection of Slaughtered food Animals ►
