Food > Meat and Poultry Products > Manual of Procedures > Chapter 5
9.2.2 Site Plan and Map of Facilities
9.2.3 Outline of system to track livestock and products
9.2.4 Cleaning and Disinfection resources
9.2.5 Resources for the disposal of carcasses, wastes and animal products
9.2.6 First recognition procedures
9.2.7 Sample collection and submission
9.2.8 Clean-up and disinfection procedures
9.2.9 Investigation while awaiting laboratory diagnosis
9.2.10 Bio-security and Personal Protective Equipment
9.2.11 Signatures
9.2.12 Role of the Veterinarian in Charge
9.3.2 If the signs are noted during antemortem examination
9.3.3 If the signs are noted during the postmortem examination
9.3.4 Initial Response
9.3.5 Awaiting confirmation or laboratory diagnosis
9.3.6 Confirmation of Diagnosis
9.3.7 The role of the abattoir in the event an outbreak was detected elsewhere
9.5.2 Anthrax
9.5.3 Bluetongue
9.5.4 Brucellosis
9.5.5 Cysticercosis
9.5.6 Pullorum disease
9.5.7 Fowl typhoid
9.5.8 Glander
9.5.9 Dourine
9.5.10 Rabies
9.5.11 Trichinosis
9.5.12 Tuberculosis
9.5.13 Bovine Spongiform Encephalopathy, Scrapie, and Chronic Wasting Disease
9.7.2 Physical Facility
9.7.3 Employees
9.7.4 Computer System
9.7.5 Raw Materials and Packaging
9.7.6 Operations
9.7.7 Finished Products
