Book excerpt: In recent years, public concern about the safety of foods of animal origin has heightened due to problems that have arisen with bovine spongiform encephalopathy (BSE), as well as with outbreaks of food-borne bacterial infections, and food contamination with toxic agents (e.g. dioxin). This manual (supplied in a labelled ring binder) aims to assist the industry to prepare itself for compliance with the new regulatory framework, which is expected to come into force when the Code of hygienic practice for meat is approved by the FAO/WHO Codex Alimentarius Commission in 2005. This illustrated publication is targeted at the meat industry in developing countries and in emerging economies, especially managers of abattoirs and the meat industry. It will also be of value to veterinarians engaged in meat inspection. The Codex Alimentarius "Draft code of hygienic practice for meat" is included as an appendix.