The effect of 852/2004 on Maltese rabbit industry

Abstract

One of the most important food industries for the Maltese islands is surely the rabbit meat industry. The rabbit meat consumption statistics not only shows that rabbit meat is considered as a traditional product for tourists but that rabbit meat is consumed by Maltese citizens on a weekly basis. With this increase in food borne illnesses, the European Union adopted new regulations in order to increase food safety and promote better quality products for the consumers. One of these new regulations, stated in 2004, which is the EC 852/2004 states new hygiene guidelines in order to improve the meat processing quality. The EC 852/2004 also stipulates the Hazard Analysis and Critical Control Points a new plan that must be implemented in all meat industries. This study provides an overview of the rabbit production in Malta, explaining the management of a rabbit farm and the rabbit meat processing techniques. It also briefs the regulations stated by the European Union regarding the meat processing and hygiene. The main aim of the study is: To formulate the Hazard Analysis Critical Control Points for rabbit meat production that can be utilised in rabbit meat processing plants and propose as a white paper for future consultation.