检验通常由指定的兽医或肉类检验员在屠宰厂进行。
The inspection is usually carried out by designated veterinarians or meat inspectors at the abattoir.
向屠宰厂工人和参与生肉生产的人进行食品处理卫生教育对于将微生物污染降低到最低水平至关重要。
Education in hygienic handling of foods for abattoir workers and those involved in the production of raw meat is essential to keep microbiological contamination to a minimum.
自有屠宰厂或与屠宰厂签合同？
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