Food hygiene - flexibility in traditional and small meat establishments
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Republic of Serbia has a large capacity for the production of meat and meat products. Large majority of establishments are low capacity with local significance. In Serbia there is common appreciation of traditional meat products and almost every region in the Republic is known for some of the traditional products. This paper emphasizes need of defining possible flexibility rules and/or derogations to the national regulations and guidelines for traditional meat products and small-scale producers for the compliance with food safety rules.
Keywords:food hygiene / flexibility / traditional production / small establishments
Source:58th International Meat Industry Conference (MEATCON2015), 2015, 5, 140-143
- Elsevier Science Bv, Amsterdam