DOCSLIB.ORG

Not Fed Antibiotics, No Growth Hormones Ordering Beef About The

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Not Fed Antibiotics, No Growth Hormones Ordering Beef About The Not Fed Antibiotics, About The Farm No Growth Hormones Aldermere Farm, a landmark of midcoast Maine, is one of the world’s Our cattle are raised using valued “All Natural” premier breeders of Belted Galloway practices, which include no fed antibiotics or cattle. The 136-acre farm is owned and added growth hormones, and are raised on our managed by Maine Coast Heritage high quality pastures and finished with grain Trust, a statewide land conservation supplementation. organization dedicated to protecting Belted Galloway beef is noted for having the scenic beauty, outdoor recreational outstanding flavor and tenderness as compared opportunities, ecological diversity, and to commercial beef sold in stores. working landscapes of the Maine coast. The Trust maintains Aldermere as a Aldermere All Natural Beef working farm and educational center, Nutritional Analysis* helping visitors deepen their appreciation for land conservation and Aldermere USDA sustainable agriculture. Rib Eye Rib Eye Total Calories/100 g 169 306 ARTIN M Fat Calories/100 g 105 234 L Ordering Beef © A Total Fat (g) 11.67 26.10 Call ahead to check on availability Saturated Fat (g) 4.67 10.76 of eighths and quarters. Advance reservations are required for sides. Cholesterol (mg) 47.33 70.00 Contact: Protein (g) 18.67 16.53 [email protected], 207-236-2739 All-Natural Calcium (mg) 15.67 9.00 70 Russell Avenue Pasture-Raised, Grain-Finished CLA (g/100g) 0.11 0.003 Beneficial Fatty Acids Rockport, Maine 04856 Belted Galloway Beef TM Mon.- Fri., 8:00 am - 3:30 pm *Analysis performed by Marshfield Food Safety 1000 North Oak Avenue Bulk quantities of beef can be Marshfield, WI 54449 arranged for pick up at times outside of regular business hours -Results are from Rib Eye cuts with advance payment. 70 Russell Avenue, Rockport, Maine 207-236-2739 · www.aldermere.org Beltie Beef: Quantities & Pricing Lean Yet Tender Aldermere beef is available in bulk quantities: halves, quarters, and eighths. The best In a recent nutritional analysis, rib eye way to experience Belted Galloway beef is through a quarter, which provides a nice steaks from Aldermere cattle were selection of cuts at bulk pricing! All cuts are Cryovac packed which will last in your found to have fewer calories and freezer for about a year. saturated fats compared to the USDA standard for rib eyes, but more protein, Bulk Pricing for Eighths, Quarters and Sides calcium, and iron. Moreover, Aldermere Beef is priced at $5.00/lb on the hanging weight (bone in) of the animal at the time it is beef had much higher levels of processed. The cost is approximately $8 to $9 per pound of meat. Hanging weights of “conjugated linoleic acid”– and CLA is individual animals have typically ranged from 525 to 610 lbs. Based on that range of weights, gaining reputation in the medical quarters may cost between $656.25 to $762.50; eighths may cost between $328.13 to community as one of the premier “good $381.25. Naturally, larger quarters and larger eighths typically provide more cuts! fatty acids.” Despite its leanness, Aldermere beef A typical quarter* Box of Burger retains a tender and juicy texture. *Quantities vary based on an animal’s size. Burger is available in Aldermere beef is hung in the cooler for bulk quantities of ten 10 days before being butchered and Cut Approx. # Ground Beef 40 packs (10) packs or more for packaged making it more tender. Stew Meat 6 packs $7 per pack. Additionally, Beltie beef may have Club Steak 2 packages 1 pack = approx. 1 lb. higher concentrations of calpain, an Porterhouse 1 package enzyme implicated in the breakdown of Tenderloin 1 package proteins as beef ages. New York Times Rib Eye Steak 4 packages food writer Heidi Julavits, upon biting T-bone Steak 2 packages Individual Cuts into an Aldermere Beltie burger, dubbed London Broil 1 package Steaks, roasts, soup it one of, “the most sublime NY Strip Steak 2 packages bones, kabob meat hamburgers we’ve ever consumed. We Top Round 2 packages and more are available have to eat leaning over our plates to Rump Roast 2 packages seasonally. Email keep the maximally beefy drippings Bottom Round 1 package [email protected] to from running down our wrists.” Chuck Roast 2 packages check on availability. Soup Bones 2 packages All-Natural, Pasture-Raised, Grain-Finished Aldermere Belties are all raised on pasture and hay, then Gift finished on grain. The habitat at Aldermere makes for happy Certificates cows and high quality beef. The perfect gift for a Our grain-fed beef is noted by numerous customers for its foodie. Email excellent marbling and flavor. The grain that supplements our jalbury@mcht to cattle’s diet is mostly Maine-grown oats and barley that are order. © AL MARTIN free of growth hormones and antibiotics. .
Load more

Recommended publications
  • Red Meat Regulations
    Extract from Government Gazette No. 26779, 2004 09 17, Regulation Gazette No. 8056 DEPARTMENT OF AGRICULTURE No. 1072 17 September 2004 MEAT SAFETY ACT, 2000 (ACT No. 40 OF 2000) RED MEAT REGULATIONS The Minister of Agriculture has, in terms of section 22 of the Meat Safety Act, 2000 (Act No. 40 of 2000), made the regulations set out in the Schedule. SCHEDULE ARRANGEMENT OF CONTENTS OF RED MEAT REGULATIONS PART Subject Section Regulation Page I General: Definitions 1 2 Applications for registration [8(1)(a)] 2 3 Serving of instruction [10(2)(b)] 3 3 II Requirements for registration of red meat abattoirs [11(1)(a)] A. Throughput and other requirements for grades 4 – 7 4 B. Structural requirements (1) for all abattoirs 8 – 18 10 (2) for low and high throughput 19 – 29 14 C. Hygiene management practices and related matters: (1) Offal handling 30 – 32 17 (2) Cutting and processing 33 – 38 18 (3) Chilling and freezing 39 – 44 20 (4) Loading meat products for transport 45 21 (5) Sanitation 46 – 48 22 III Hygiene management and evaluation systems [11(1)(e)] 49 – 55 23 IV Hygiene requirements for persons entering abattoirs [11(1)(f)] 56 – 63 29 V Humane treatment of animals and slaughter process [11(1)(h)] 64 – 78 30 VI Meat inspections [11(1)] 79 – 111 35 VII Marks and marking [11(1)(m)] 112 – 117 45 VIII Treatment of condemned material, etc. [11(1)(r)] 118 – 124 47 IX Export-regulations [22(1)(h)] 125 49 X Import-regulations [22(1)(h)] 126 50 XI Exemptions (all species): [22(1)(c)] Own use 127 51 Religious purposes 128 – 129 51 Religious slaughter in abattoirs 130 52 XII Final provisions: Appeals [18(2)] 131 52 Short title 132 52 Table 1 53 Extract from Government Gazette No.
    [Show full text]
  • The Sexual Politics of Meat by Carol J. Adams
    THE SEXUAL POLITICS OF MEAT A FEMINISTVEGETARIAN CRITICAL THEORY Praise for The Sexual Politics of Meat and Carol J. Adams “A clearheaded scholar joins the ideas of two movements—vegetari- anism and feminism—and turns them into a single coherent and moral theory. Her argument is rational and persuasive. New ground—whole acres of it—is broken by Adams.” —Colman McCarthy, Washington Post Book World “Th e Sexual Politics of Meat examines the historical, gender, race, and class implications of meat culture, and makes the links between the prac tice of butchering/eating animals and the maintenance of male domi nance. Read this powerful new book and you may well become a vegetarian.” —Ms. “Adams’s work will almost surely become a ‘bible’ for feminist and pro gressive animal rights activists. Depiction of animal exploita- tion as one manifestation of a brutal patriarchal culture has been explored in two [of her] books, Th e Sexual Politics of Meat and Neither Man nor Beast: Feminism and the Defense of Animals. Adams argues that factory farming is part of a whole culture of oppression and insti- tutionalized violence. Th e treatment of animals as objects is parallel to and associated with patriarchal society’s objectifi cation of women, blacks, and other minorities in order to routinely exploit them. Adams excels in constructing unexpected juxtapositions by using the language of one kind of relationship to illuminate another. Employing poetic rather than rhetorical techniques, Adams makes powerful connec- tions that encourage readers to draw their own conclusions.” —Choice “A dynamic contribution toward creating a feminist/animal rights theory.” —Animals’ Agenda “A cohesive, passionate case linking meat-eating to the oppression of animals and women .
    [Show full text]
  • Meat Inspectors Manual Red Meat
    MEAT INSPECTORS MANUAL RED MEAT DIRECTORATE: VETERINARY SERVICES VETERINARY PUBLIC HEALTH NATIONAL DEPARTMENT OF AGRICULTURE REPUBLIC OF SOUTH AFRICA JANUARY 2007 FOREWORD The delivery of meat hygiene services in South Africa has gone through various phases of change since the function was officially made the responsibility of the Department of Agriculture in the early 1960’s. Little did we realise when the first Animal Slaughter, Meat and Animal Products Act, 1967 (Act No. 87 of 1967) was published in 1967, what challenges would lie ahead 40 years later. We have seen the third Act related to the delivery of meat hygiene services promulgated by Parliament. The Meat Safety Act 2000 (Act 40 of 2000), has replaced the Abattoir Hygiene Act (Act 121 of 1992) signifying, not only by the change in names of the relevant Acts since 1967 but also in the objectives of the Act, the obligation of Government to react to the needs of its clientele and to address the concerns of consumers. The emphasis on the delivery of services as reflected in consecutive legislation since 1967, has changed gradually from a structural and process-control approach of service delivery, to a holistic approach with the focus on food safety. Growing international concern that the State should be the custodian on all matters related to food safety and provides the sanitary guarantees required by consumers and our trade partners, necessitated a change of focus on the delivery of these services. We are confident that these manuals will guide and enable all those responsible for the delivery of a meat safety service, to focus on the new challenges and to claim ownership of the initiative to establish a culture of hygiene awareness.
    [Show full text]
  • Beef Acceptance Index Proposition
    ARTICLE Beef acceptance index proposition Proposição de um índice de aceitação de carne bovina Thelma Lucchese-Cheung1 , Eduardo Eugênio Spers2 , Matheus Wemersom Gomes Pereira1 , Priscila Caroline Souza Paiva Dias3 1 Universidade Federal de Mato Grosso do Sul (UFMS), Campo Grande (SP), Brasil. E-mail: [email protected]; [email protected] 2 Escola Superior de Agricultura Luiz de Queiroz (ESALQ), Universidade de São Paulo (USP), Piracicaba (SP), Brasil. E- mail:[email protected] 3 Programa De Pós Graduação em Administração (PPGAD), Universidade Federal de Mato Grosso do Sul (UFMS), Campo Grande (MS), Brasil. E-mail: [email protected] How to cite: Lucchese-Cheung, T., Spers, E. E., Pereira, M. W. G. & Dias, P. C. S. P. (2021). Beef acceptance index proposition. Revista de Economia e Sociologia Rural, 59(2), e223297. https://doi.org/10.1590/1806-9479.2021.223297 Summary: Beliefs, social rules, and food taboos influence the emotions we feel about food, determining our attitudes and consumption behaviors. The more a product represents values considered important to individuals, the greater the chance of being chosen for consumption. This article aimed to investigate levels of zoophagy and sarcophagy to propose an index to understand consumers' attitudes towards beef. Three hundred and eighty-five people answered a structured questionnaire that allowed them to assess personality traits and attitudes that can explain beef consumption, as well as its rejection. Factor analysis was the analytical model chosen to construct the attitude determination index. For the construction of the General Degradation Index (GDI), an attitude determination index associated with the degree of zoophagy was built first.
    [Show full text]
  • US Army Preservation of Foods
    U.S. ARMY MEDICAL DEPARTMENT CENTER AND SCHOOL FORT SAM HOUSTON, TEXAS 78234-6100 PRESERVATION OF FOODS SUBCOURSE MD0703 EDITION 100 DEVELOPMENT This subcourse is approved for resident and correspondence course instruction. It reflects the current thought of the Academy of Health Sciences and conforms to printed Department of the Army doctrine as closely as currently possible. Development and progress render such doctrine continuously subject to change. ADMINISTRATION For comments or questions regarding enrollment, student records, or shipments, contact the Nonresident Instruction Branch at DSN 471-5877, commercial (210) 221- 5877, toll-free 1-800-344-2380; fax: 210-221-4012 or DSN 471-4012, e-mail [email protected], or write to: COMMANDER AMEDDC&S ATTN MCCS HSN 2105 11TH STREET SUITE 4192 FORT SAM HOUSTON TX 78234-5064 Approved students whose enrollments remain in good standing may apply to the Nonresident Instruction Branch for subsequent courses by telephone, letter, or e-mail. Be sure your social security number is on all correspondence sent to the Academy of Health Sciences. CLARIFICATION OF TRAINING LITERATURE TERMINOLOGY When used in this publication, words such as "he," "him," "his," and "men" are intended to include both the masculine and feminine genders, unless specifically stated otherwise or when obvious in context. TABLE OF CONTENTS Lesson Paragraphs 1 INTRODUCTION TO MICROBIOLOGY Section I. Agents Causing Food Spoilage 1-1--1-13 Section II. Microbial Growth 1-14--1-26 Exercises 2 FOOD MICROBIOLOGY Section I. Microbiology of Dairy Products 2-1--2-5 Section II. Microbiology of Meats 2-6--2-7 Section III.
    [Show full text]
  • Sheep/Goat/Deer Harvest Order Form
    Sheep•Goat•Deer Package 2020-21 Slaughter •Basic Slaughter Rate: $1/lb; $80 per animal min.; 2-4 animal minimum, depending on location: This package includes the kill (except in the case of hunted deer), skinning, evisceration, delivery of carcass to refrigerator and the basic offal harvest. •Circle Desired Offal Harvest: kidneys, heart, liver, spleen, caul fat, Fries (Testicles), Lights (Lungs), hide •Specialty Harvesting: Head Skinning $10, Tongue $3, Stomach rinse $15 *Standard meat hanging fee is $10/carcass. **We charge an extra fee for excessively hair/dirty deer carcasses. v Please note: For the best yield, the physiology of the carcass shapes the cuts as much as the knife does. By working with and not against the carcass, we ensure you receive 100% of hanging weight. Butchery Basic Cut and Wrap: $1/lb ($75 per animal min). How many family members to cut for: ______ Cuts you receive from one Lamb, Goat, or Deer: • Chops 14-18 • 1-2 Breasts • Spare ribs • Sirloin roasts 2-4 • Neck • Leg roasts 2-4 • Shoulder roasts 2-4 • 4 Shanks • 2 Loin roasts • Stock bones Sausage (for large carcasses) •Herb sausage: $4.50/lb bulk (15 lb min) or cased $5.50/lb (15 lb min). Please circle preference for bulk or cased. If you opt out of sausage mark a preference below. ☐ Ground Lamb preferred ($1.75/lb, $15 min) ☐ Stew meat preferred ($1/lb) *We add pork back fat to all lamb sausage. Back fat is sourced from naturally raised pigs grown on Vashon. Dedicating a whole animal to sausage or grinding reduces the cost of butchery by 50%; we charge for pounds ground or sausage plus a flat fee of $10 for bone wrapping.
    [Show full text]
  • Little Cookbooks – Accent – Accent International, Skokie, Illinois
    Little Cookbooks – Accent – Accent International, Skokie, Illinois No Date – Good. Accent Cookout Recipes open up a wonderful world of flavor through seasoning. Vertical three-folded black and white sheet. Each panel 5” x 3 3/5”. No Date – Very Good. Accent Flavor Enhancer Serve Half, Freeze Half. Saves your budget …time…and energy! Everyone is looking for ways to serve good-tasting nutritious meals yet stay within the food budget. “Freeze Half. Serve Half” helps you to do just that! Vertical three-folded beige and brown sheet. Each panel 5” x 3”. No Date – Very Good. “Great American Recipes” Magazine insert. Title in red with servings of food and package of Accent in the center. Food in color. Recipes on three panels. Single folded sheet. Each panel 5” x 3”. 11/29/05 Little Cookbooks – Ace Hi – California Milling Corporation, 55th and Alameda, Los Angeles, California 1937 – Fine. Personally Proven Recipes BREAD, BISCUITS, PASTRY. California Milling Corporation, 55th and Alameda, Los Angeles, California. Modern drawing of woman in yellow dress, white apron holding Ace-Hi recipe book. Royal blue background. Back: Ace Hi in bright pink in circle and Family Flour and Packaged Cereals on royal blue background. 4 ¾”x 6 1/8”, no page numbers. 02/13/06 Little Cookbooks – Adcock Pecans – Adcock Pecans, Tifton, Georgia No date – Very Good. Enjoy ADCOCK’S FRESH Papershell Pecans prize-winning Recipes inside . Four folded sheet, blue and white. Brown pecan under title. Each panel, 3 ½”x 8 ½”. 8/21/05 Little Cookbooks – Airline Bee Products – The A. I. Root Company, Medina, Ohio 1915 – Poor.
    [Show full text]
  • Hunting Caribou
    +XQWLQJ&DULERX .DU\Q6KDUS+HQU\66KDUS 3XEOLVKHGE\8QLYHUVLW\RI1HEUDVND3UHVV .DU\Q6KDUSDQG+HQU\66KDUS +XQWLQJ&DULERX6XEVLVWHQFH+XQWLQJDORQJWKH1RUWKHUQ(GJHRIWKH%RUHDO)RUHVW /LQFROQ8QLYHUVLW\RI1HEUDVND3UHVV 3URMHFW086( :HE$SUKWWSPXVHMKXHGX For additional information about this book http://muse.jhu.edu/books/9780803277373 Access provided by New York University (4 May 2015 13:30 GMT) Text 2 Food Storage braham was of the generation of elders in 1972. His approach to killing a large animal reflected the prac- A tice of times when the Denésuliné lived in the bush and only occasionally came into the settlements that surrounded the trading posts, rather than the practices that had become customary among those who lived in the new permanent and far larger village. He was more concerned with the proper distribution of the moose meat among his kin, affines, and friends than he was in storing meat for his own use during the coming winter. The practice of widely distributing the meat of a large kill had largely vanished among the then contemporary Denésu- liné. Some meat was still distributed along lines of kinship and affinality if those kin and affines happened to reside (and were present) in the village and if relations between the peo- ple involved were positive, but the portion of the meat of a kill that was distributed was rapidly declining. There were even instances in which small portions of meat from a large kill were being sold to non-kin. Among the reasons for these changes were necessary adaptations to village life. The vil- lage at that time numbered somewhat more than five hundred souls.
    [Show full text]
  • Free Amino Acid Profile of Bubalus Bubalis L. Meat from the Campania Region Revista Brasileira De Zootecnia
    Revista Brasileira de Zootecnia © 2016 Sociedade Brasileira de Zootecnia ISSN 1806-9290 R. Bras. Zootec., 45(10):627-631, 2016 www.sbz.org.br Free amino acid profile of Bubalus bubalis L. meat from the Campania region Nicola Landi1, Antonella M. A. Di Giuseppe1, Sara Ragucci1, Antimo Di Maro1 1 Second University of Naples, Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, Caserta, Italy. ABSTRACT - In this study, we determined the amount of carnosine and anserine in water buffalo meat without hanging treatment and the free amino acid profile by using amino acid analyser with post-column ninhydrin derivatization procedure. The main free amino acids present in samples were glutamic acid (>60 mg/100 g), followed by alanine, glycine, and arginine. Other protein amino acids were detected in minor amounts (less than 2 mg/100 g). Among the non-protein amine-containing compounds, taurine and urea were the most abundant. The analysis showed that 50% of the total free amino acids was represented by dipeptides carnosine (average ~130.3 mg/100 g) and anserine (average ~17.9 mg/100 g). Thus, this study for the first time reports the free amino acids profile of water buffalo meat and the content of carnosine and anserine, potentially involved in the darkening meat process and their ratio, that could be used to estimate the water buffalo meat portion in mixed meat products. Key Words: anserine, carnosine, free amino acids, meat analysis, water buffalo Introduction In this scenario, in Italy, the continued milk demand for mozzarella production has extensively increased water Water buffalo (Bubalus bubalis L.), a large-ruminant buffalo breeding, whereas only recently have Italian animal, plays an important role in human nutrition stockbreeders strived to also make attractive buffalo (Borghese, 2011), as a source of milk and raw meat.
    [Show full text]
  • Original Research Article Selected Microbiological and Organoleptic
    DOI: 10.2478/v10295-012-0021-8 AGRICULTURA TROPICA ET SUBTROPICA, 45/3, 126-133, 2012 Original Research Article Selected Microbiological and Organoleptic Changes in Vacuum Packed Imported Beef Jana Vidova, Jiri Drobny, Richard Sovjak Institute of Tropics and Subtropics, Czech University of Life Sciences Prague, Czech Republic Abstract The aim of this work was to determine selected microbiological and organoleptic changes of vacuum packed cooled beef imported from Argentina as one of the few South American countries which export beef to Europe. The changes were studied during its common shelf life (4 months) and 1 month thereafter in case of longer storage. The storage temperature was -1 °C to +2 °C. Four packages of boneless chilled heart of rump were used; all the values of each package were measured five times. Meat and juice weight, vacuum value, numbers of microbes, yeasts and moulds, pH of meat and juice were determined. Some organoleptic characteristics of meat and juice such as taste, aroma, colour, consistency and clearness of both of juice and broth after boiling were evaluated using Czech technical standards (ČSN). The vacuum value of the first package was 90 kPa; the number of the microbes was increasing adequately to time in all the packages. In the course of the entire shelf life period all the samples fulfilled the allowed limits so the meat was suitable for human consumption. During the tested period neither monitored pathogen microflora nor yeasts and moulds were present; pH of all samples was influenced by storage in the vacuum. Meat stored for 5 months showed changes in odour and presence of coliforms.
    [Show full text]
  • Bivouac Food and Cooking Ideas
    FOOD AND COOKING IDEAS ITEMS TO BRING Here are some examples of the food you can bring on the Bivouac Activity Weekend. You can decide what to bring from the list, and alternatives can be brought if required, as long as the foods you choose are potentially available in the wild and not processed. The back page contains an extensive list of examples. • Chicken breast meat or drumsticks, Pork steaks, chops or gammon, or Bacon rashers, diced Lamb or chops, diced Beef or thinly sliced steak • Fish, whole or butterflied, such as Mackerel or Trout, or Salmon cutlets or fillets • Vegetables such as Corn on the Cob, Sprouts, Carrots, Courgette, Mushrooms, Onion, Cucumber, Peppers (red or green), Tomatoes and large baking Potatoes • Fruits such as Apples, Pears, Strawberries, or Blackberries • Flour and Salt for Bannocks or Twists All food must be raw, not processed, nor in tins or packets. You will also need somemany cabbage leaves from dark green, strong cabbages. These are readily available from the supermarket or greengrocers and are used for wrapping you food in whilst cooking, not for eating. Do you know a local green grocer? Speak to them and you may get them for free! The fresh food should be removed from all packaging and wrapped in cling film. Eggs can be transported in a cut out egg box, inside your plastic cup. No paper, polystyrene or tin foil. COOKING HINTS & TIPS You have no set meals or meal times; it is best to graze throughout the duration of the activity. You need to bring enough food to give you enough energy for 36 hours - this is one evening meal, one breakfast, two (cooked) lunches and snacks.
    [Show full text]
  • Meat Inspectors Manual Game
    MEAT INSPECTORS MANUAL GAME DIRECTORATE: VETERINARY SERVICES VETERINARY PUBLIC HEALTH NATIONAL DEPARTMENT OF AGRICULTURE REPUBLIC OF SOUTH AFRICA JANUARY 2007 FOREWORD The delivery of meat hygiene services in South Africa has gone through various phases of change since the function was officially made the responsibility of the Department of Agriculture in the early 1960’s. Little did we realise when the first Animal Slaughter, Meat and Animal Products Act, 1967 (Act No. 87 of 1967) was published in 1967, what challenges would lie ahead 40 years later. We have seen the third Act related to the delivery of meat hygiene services promulgated by Parliament. The Meat Safety Act 2000 (Act 40 of 2000), has replaced the Abattoir Hygiene Act (Act 121 of 1992) signifying, not only by the change in names of the relevant Acts since 1967 but also in the objectives of the Act, the obligation of Government to react to the needs of its clientele and to address the concerns of consumers. The emphasis on the delivery of services as reflected in consecutive legislation since 1967, has changed gradually from a structural and process-control approach of service delivery, to a holistic approach with the focus on food safety. Growing international concern that the State should be the custodian on all matters related to food safety and provides the sanitary guarantees required by consumers and our trade partners, necessitated a change of focus on the delivery of these services. We are confident that these manuals will guide and enable all those responsible for the delivery of a meat safety service, to focus on the new challenges and to claim ownership of the initiative to establish a culture of hygiene awareness.
    [Show full text]