Chapter 17 - Ante and Post-mortem Procedures, Dispositions, Monitoring and Controls - Meat Species, Ostriches, Rheas and Emus

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Complete chapter

Table of Contents

Annex A: Ante-mortem examination (screening) - A training guide for plant employees

Annex B: High Line Speed Inspection System (HLIS) for Beef

Annex C: HACCP Based Slaughter Inspection Program (HIP) for Swine

Annex D: Specified Risk Materials

Annex E: Equine Information Document

Annex F: Red Meat Disposition

Annex F: Appendix 1

Annex G: Game Meat Preparation


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