2026-06-27http://hdl.handle.net/123456789/132276This 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>Open Accessanimal productsfood safetyswineVideo