1. Wash hands before handling, use of clean clothing (apron)
2. Cover the wound with a bandage on hand if there are injuries.
3. Avoid sneezing and coughing directly in front of the meat.
4. Keep the room where the process is free of insects and rodents daginh (all types of mice)
5. Use clean equipment to store, prepare, process and cook food.
6. Wash tools (knives, cutting boards, containers, etc.) properly after use.
7. Separate raw meat with the cooking or other food so that bacteria in the meat does not contaminate the cooked food.
8. We recommend heating or reheating of meat or processed products performed flawlessly, the minimum temperature reached 75 degrees Celsius for 2 minutes
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