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Good Practices in Primary Production

By Food and Agriculture Organization of the United Nations

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Book Id: WPLBN0000000085
Format Type: PDF eBook
File Size: 0.3 MB
Reproduction Date: Available via World Wide Web.
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Title: Good Practices in Primary Production  
Author: Food and Agriculture Organization of the United Nations
Language: English
Subject: United Nations., Food and Agriculture Organization of the United Nations. FAO agriculture series, Agriculture
Collections: United Nations Food and Agriculture Organization Collection
Publication Date:
Publisher: Food and Agriculture Organization of the United Nations; Digitizer: Fao


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Agriculture Organization Of The United Nations, F. A. (n.d.). Good Practices in Primary Production. Retrieved from

Nutrition Reference Publication

Electronic reproduction.

Excerpt: Primary production ... Primary production should be managed in a way that reduces the likelihood of introduction of hazards and appropriately contributes to meat being safe and suitable for human consumption ... Whenever possible and practicable, systems should be established by the primary production sector and the competent authority, to collect, collate and make available information on hazards and conditions that may be present in animal populations and that may affect the safety and suitability of meat ... Primary production should include official or officially-recognized programmes for the control and monitoring of zoonotic agents in animal populations and the environment as appropriate to the circumstances, and notifiable zoonotic diseases should be reported as required ... Good hygienic practice (GHP) at the level of primary production should involve, for example, the health and hygiene of animals, records of treatments, feedingstuffs and relevant environmental factors, and should include application of HACCP principles to the greatest extent practicable ... Animal identification practices should allow trace-back to the place of origin to the extent practicable, to allow regulatory investigation where necessary.


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