Edible meat co-products (ECoPs) have recently received significant attention, particularly those for human consumption, because of the nutritional advantages of by-products and the worldwide emphasis on reducing economical loss by wasting. According to the regulations of the Animal and Plant Quarantine Agency in Korea, Korean edible by-products include more diverse internal organs than other nations, such as liver, lung, heart, stomach, pancreas, spleen, kidney, small intestine and colon, but there are no specific regulations for processing these by-products in Korea. Food borne pathogens such as salmonella, campylobacter and E.coli commonly reside in the gut flora of animals, including those that are clinically healthy. It is therefore very important that hygiene requirements are followed when stomachs and intestines are treated for human consumption, in order to prevent these pathogens passing into the human food chain. The requirements for these products have not always been well understood, and the guide attempts to explain these in a way that is helpful for operators.

Abstract
 INTRODUCTION
 TERMS AND SCOPE
 WHY ARE HYGIENE REQUIREMENTSIMPORTANT IN THE PRODUCTION OFTREATED STOMACHS AND INTESTINES?
 SEPARATION IN THE SLAUGHTERHOUSES
 POST-MORTEM INSPECTION
 HYGIENE IN THE SLAUGHTERHOUSES
 CLEANING IN THE SLAUGHTERHOUSE
 TEMPERATURE CONTROLS
 TREATMENT (PROCESSING)
 IDENTIFICATION MARKING
 TRACEABILITY
 REFERENCES

• Young Ju Lee(College of Veterinary Medicine, Kyungpook National University) Corresponding Author