The workshop "Poultry Meat Safety...from Slaughterhouses to Consumers" was held on 17 December 2016 with the collaboration of the Excellent Center of Veterinary Public Health (ECVPH). Participants in this workshop were stakeholders from small- and large-scale slaughterhouses. The objectives of the workshop were
          1) To build knowledge, understanding, and awareness of poultry meat safety as well as foodborne pathogens and diseases that can be occurred in slaugthering production line

          2) To define feasible preventive and control measures in order to prevent and control the contamination in slaughtering production line to the safe level for human consumption

 

The workshop also included keynote presentations (on an update of food security in Thailand, farms and slaughterhouse standards, and the report of laboratory confirmation related to common foodborne pathogens that mostly found in the slaughtering production line) and brainstorming session.

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After finish the workshop, the poster of proper hand washing and the trilingual signs (Thai, Myanmar, and Tai) were provided to the participants to use in their workplaces.