Meat Inspection and Slaughter Solutions

Safe Pork or Safer Pork? What Has Been Changed and Is to Be Changed in the EU Hygiene Legislation?

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Abstract

Since the adoption of the “hygiene package” in 2004 by the legal bodies of EU several modification and changes of the EU hygiene legislation has taken place or will enter into force as from 14th December 2019 (Control Regulation (EU) 2017/625 and Delegated Acts and Implementing Regulation according Art. 18). The key elements to produce safe pork subsequent to the primary production are the legal arrangements for the information exchange between farmer and slaughterhouse and official vet (food chain information and reports of the official veterinarian), (risk based) meat inspection, GHP and HACCP-based procedures, microbiological criteria and residue controls. As a member of the Commission working group on the hygiene legislation, the author likes to give an overview about the last and actual changes in hygiene legislation in relation to safe pork.

How to Cite:

Ernst, E., (2019) “Safe Pork or Safer Pork? What Has Been Changed and Is to Be Changed in the EU Hygiene Legislation?”, SafePork 13(1), 89-90. doi: https://doi.org//safepork.11194