The safety of foods of animal origin is particularly relevant because the large majority of foodborne diseases come from poultry, eggs, meat, dairy products. This textbook covers an integrated approach to this food production, hygiene and safety.

Part 1: On-farm phase in the context of the food chain 1: Food chain and health hazards 2: On-farm factors and health hazards Part 2: Hygiene of meat production-processing and meat inspection 3: Meat industry 4: Pre-slaughter phase 5: Slaughter and dressing 6: Post-mortem meat inspection 7: Meat preservation and processing 8: Meat safety management at abattoir 9: Food hygiene and safety at retail-consumer phase Part 3: Hygiene of production-processing of other foods and retail-consumerfood safety 10: Hygiene of production-processing of other foods 11: Food hygiene and safety at retail-consumer phase Part 4: Stable-to-table concept 12: Principles of longitudinal and integrated food safety assurance