How to keep pork safe at slaughterhouses and traditional market stalls in Vietnam
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International Livestock Research Institute
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This video introduces simple and effective hygiene practices to improve pork safety in Vietnam’s pig slaughterhouses and traditional wet markets.
At slaughterhouses, three key practices are recommended:<ul>
<li>Separate clean and dirty zones</li>
<li>Slaughter pigs on elevated surfaces</li>
<li>Clean carcasses, hands, and tools regularly</li>
</ul>
At traditional pork stalls, five practices are recommended:
<ul>
<li>Keep surfaces clean</li>
<li>Ensure proper separation between clean and dirty items</li>
<li>Use adequate and appropriate materials</li>
<li>Regularly wash tools</li>
<li>Practice hand hygiene</li>
</ul>
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animal products, food safety, swine