How to keep pork safe at slaughterhouses and traditional market stalls in Vietnam

This video introduces simple and effective hygiene practices to improve pork safety in Vietnam’s pig slaughterhouses and traditional wet markets.

At slaughterhouses, three key practices are recommended:<ul>
<li>Separate clean and dirty zones</li>
<li>Slaughter pigs on elevated surfaces</li>
<li>Clean carcasses, hands, and tools regularly</li>
</ul>
At traditional pork stalls, five practices are recommended:
<ul>
<li>Keep surfaces clean</li>
<li>Ensure proper separation between clean and dirty items</li>
<li>Use adequate and appropriate materials</li>
<li>Regularly wash tools</li>
<li>Practice hand hygiene</li>
</ul>