VPHCAP

The workshop “Poultry Meat Safety…from Slaughterhouses to Consumers” was held on 17 December 2016 with participation from stakeholders representing both small- and large-scale slaughterhouses. The program featured keynote presentations on food security in Thailand, farm and slaughterhouse standards, and laboratory findings on common foodborne pathogens in slaughtering production lines, followed by a collaborative brainstorming session.

The workshop “Poultry Meat Safety…from Slaughterhouses to Consumers” was held on 17 December 2016 in collaboration with the Excellent Center of Veterinary Public Health (ECVPH). Stakeholders from both small- and large-scale slaughterhouses participated in the event.

Objectives

To build knowledge, understanding, and awareness of poultry meat safety, including foodborne pathogens and diseases that may occur along the slaughtering production line.
To identify feasible preventive and control measures to reduce contamination during slaughtering processes to safe levels for human consumption.

The program included keynote presentations on food security in Thailand, farm and slaughterhouse standards, and laboratory reports on common foodborne pathogens frequently detected in the slaughtering production line. A brainstorming session allowed participants to exchange perspectives and propose practical solutions.

At the conclusion of the workshop, educational materials—including posters on proper handwashing techniques and trilingual signage (Thai, Myanmar, and Tai)—were distributed to participants for use in their workplaces.

The Workshop "Poultry Meat Safety...from Slaughterhouses to Consumers"