Artisan Slaughter

New equipment for artisan slaughter of cattle

A new concept for slaughtering cattle in small establishments has been developed to improve the slaughtering process to at least the same or higher degree of hygiene and standardization as achieved in medium and large size establishments. This new approach should improve the hygiene of slaughter in small scale establishments and improving work environment, while complying fully with legal requirements.

Dr Volker Thran studied veterinary medicine in Hannover, Germany, graduating in 1970. His continuing education included studies on meat hygiene and veterinary public health. After several years in the veterinary services of Baden-Württemberg / Germany, Dr. Thran worked for many years for the European Commission, responsible for the evaluation of establishments producing food of animal origin. Key qualifications are slaughter hygiene and slaughter technique. Country experience: World wide

A more detailed description is available in different languages below. Please click on the relevant link.

– English – German – Danish – French – Swedish – Norwegian

For more information please contact dr Olafur Oddgeirsson: Telephone: +44 771 31 22 333 (mobile); e-mail: olafur@food-control.com; Skype: ooddgeirsson8991