Aims to provide practical guidance to employers, self-employed persons and employees on : Fulfilling the general duties under the Act; Means of complying with relevant regulations; Means of applying other codes of practice which are relevant to meat industry workplaces; and Identifying hazards in the workplace and applying the principles of risk assessment and control. Hazards include : Manual handling and occupational overuse syndrome (OOS); Slips, trips and falls; Physical injuries to animals; Occupational diseases including Zoonoses; Hazardous substances; Environmental hazards; Plant, equipment and tools; Noise; Confined spaces; Personal protective equipment and clothing; and Emergency programs and first aid.