Details the dispositions the post-mortem examiner must make based on certain diseases and defects when examining red meat intended for human consumption.

Outlines how post-mortem examination must be carried out in dressing operations of red meat intended for human consumption.

Outlines how carcasses and parts must be presented for post-mortem examination in dressing operations of red meat intended for human consumption.

Provides guidance on good manufacturing practice, process control, and the application of HACCP principles for processed meats.

Provides guidance on good manufacturing practice, process control, and the application of HACCP principles for processed meats.