date:May 24, 2013
The new legislation aims to improve food safety by increasing the focus on microbiological hazards, which are the main food safety risk from meat, and introduce a more proportionate risk-based approach to hygiene and welfare inspections, known as official controls.
Measures agreed include:
strengthened salmonella controls in pig slaughterhouses
reduced trichinella testing where other controls are in place
reduced carcass handling to minimise cross-contamination
Liz Redmond, Veterinary Direct