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Meat is a perishable commodity and therefore from production till consumption it needs to be good enough. Unhygienic handling of meat and its products act as vehicles for disease transmission mainly bacterial, protozoan and helminthic, spoilage and growth of pathogenic micro-organisms. The awareness and adoption of hygienic meat production practices by butchers and meat retailers will prevent transmission of disease to man and to provide a safe, wholesome product for his consumption. Thus, meat hygiene is essentially a public health function. The secondary aims, lying rather in the economic sphere, include reduction of losses in meat and its products and, prevention of disease transmission to other domestic animals. This book has being written especially to cater the needs of meat handles by providing all information practically. The book consist meat two sections, and each section provides a structured approach to meat handlers by covering all the topics in a systemic format. Section I deals with meat hygiene and section II deals with health hazards awareness among butchers and meat retailers. This book is very useful to meat handlers, extension worker and consumers.