Carnimad presents a technical guide for butchers
Carnimad has prepared the technical manual "Tasting Area", accompanied by the attached Protocol COVID-19. Both guides have been prepared to answer possible questions that may arise among professionals in the specialized meat trade sector, in relation to the complementary tasting activity in the Community of Madrid, and to its implementation or reactivation in response to the different phases of de-escalation.
This activity, which can be an important way of commercialization for the products of the butcher shop, charcuterie, poultry or shell, must contemplate, for its installation, a space dedicated to the tasting area, as well as implement procedures and practices at a technical level and legal on food safety, which on the other hand are already present in the daily activity carried out by the professional in the specialized meat trade in their establishments.
The legislation on food safety that affects the food sector is very strict and this represents a clear advantage over other sectors in the current situation, but it is always advisable to take certain measures even more, and take precautions, such as it is included in the guide referring to the COVID-19 Protocol, where the specific procedures to be developed during the de-escalation stages of COVID-19 are specified.
While a total of 60 cases have now been reported in wild boar in the infected area close to Barce...
Enriched ‘colony’ cage eggs supply just over 20% of the UK shell egg production. With...
While a total of 1,623 cases of African swine fever (ASF) were reported in the first and second q...
