Good Hygiene Practices in slaughter house.ppt

8/10/2019 Good Hygiene Practices in slaughter house.ppt

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DR. Mutasim Ibrahim


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GHP:all practices regarding theconditions and measures necessary toensure the safety and suitability of food at

all stages of the food chain GMP:describe the requirements for

hygienic design and construction ofslaughter premises and equipment.

In short this means hygienic rulestranslated to instructions and proceduresfor employees and machinery.


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SSOPs:describes how GHP is tobe achieved

i.e. minimiing microbial!chemical and physicalcontamination.


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"he principal function of the lairageis to provide a reservoir of animalsfor the slaughter line. #or the

purposes of food safety! and onanimal welfare grounds! facilitiesmust be available for the isolationand removal of any animals showingsigns of illness.

Pressuried water is preferred towash animals prior slaughter


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$nimals must be adequately restedbefore slaughter for %&hrs.

#ood should be withheld %&hrs beforeslaughter.

$nti'mortem inspection must bediligently carried out to detect sic(

animals. )any diseases is often moreeasy to detect during $m rather thanpm


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$ppropriate protective clothing should be wornand replaced each day or when heavily soiled

Hands and arms should be washed and (nivesand equipments regularly sterilied

*or(ers should not move from dirty to cleanareas.

Slaughtering should be done in tables or inhanging rail +in case of poultry, to reducecontamination by regurgitation


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"he slaughtering (nife should becleaned and sterilied between eachcarcass at -&/.

"he head should be removed andafter s(inning washed separatelyfrom the carcass.

"onsils should be removed cleanly asthey are heavily contaminated withpathogenic bacteria.


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"he slaughter and dressing operationprovides many opportunities forcontamination of the carcass withpathogenic bacteria which are notdetectable at post'mortem inspection.Good manufacturing practices +G)P,can be focused on limiting this spreadand! li(ewise! the establishment ofcontrol points at speci0c stages duringslaughter and dressing.


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Prevent contact or dirt 1ic(ing from feedparts of the hide and meat surface.

Prevent contamination of the carcass

with dirty hoo(s! (nives and protectiveclothes.

$fter the initial cut through the s(in!

sterilie the (nife in water at -&c andthen ma(e all other cuts from the insideout.


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2o not create aerosols duringmechanical hide'pulling.

3o hair or s(in pieces should beleft on the s(inned carcass.

3o e4cess blood should appear

on the s(in of the carcass.


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$ll sta5 must be adequately trainedin good hygienic practice +GHP, and

be provided with proper wor(inginstructions.

2uring dressing the oesophagus of

cattle and sheep should be sealedto prevent lea(age of ruminalcontents.


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In sheep this can be achieved by tyingthe

oesophagus in a (not while in cattle atechnique termed 6rodding7 may beused

to free the oesophagus from the tracheaand diaphragm and to position a rubberring or plastic clip on the

oesophagus close to the diaphragm.


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2o not puncture the viscera+alimentary tract,! uterus! urinarybladder and gall bladder duringseparation cuts.

Prevent contact of viscera with 1oors!walls or stands.

9egularly wash handsaprons and

sterilie (nives! specially after anypossible contamination has occurred. Identifycorrelate viscera with the

related carcasses


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/areless evisceration must be avoidedto prevent contamination of thecarcass with gut contents.

2uring post'mortem meat inspection!palpation and incision of lymph nodes!infected tissues or tissues withabnormalities can give rise to cross

contamination. Incision should beavoided where possible! and palpationof organs should be minimal.


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presence of veterinary certi0cates!availability of adequate health statusinformation about animals source

and history! application of animalidenti0cation ;traceability system ,will help to minimie invasive

inspection methods.


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/arcass splitting saws should be steriliedbetween each carcass.

Proper cleaning and sanitation of the

slaughter 1oor and equipment should occurdaily and frequently during the day to reducecontamination from these sources. and itshould be done under s(illful and 0rmsupervision.

Sanitary Standard operation procedures+SSOPs, for cleaning and sanitation of allparts of the plant should be in'place and well'implemented .


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Premises should be designed andmaintained in an hygienic state.

< =nives must be frequently sterilied

and cleaned particularly betweencarcasses and between s(in openingand further 1aying.

Scabbards using should discouraged!much hygienic alternative should besee(ed.


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/arcasses should not be washed toremove accidental contamination butmust be trimmed instead.

"he surface temp. of carcasses mustbe reduced to below >/ in as shorttime as possible to limit the growth

of microorganisms and mayaccidentally contaminate thecarcass.


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)ove the carcassesinto the cooler assoon as possible tospeed up the surface

drying and hinderbacterial growth.

=eep carcasses onrails and without

touching 1oorswallsand other carcassesto prevent cross'contamination.


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2o not overload the cooler. $d?ust the cooling r@gime optimally in

terms of air temp.! speed and relativehumidity! to achieve rapid refrigeration toa deep muscle temp. of A'>/ with nocondensation or weight loss.

2o not open the cooler doors eitherunnecessary or frequently to avoid temp.

1uctuations. It is of e4treme necessity that adequate

lightening should be maintained insidethe cooling rooms


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=eeping carcasses spaced toallow surface drying limits

growth of microorganisms.


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$dequate rodent and pestcontrol must be occur to

prevent salmonellacontamination of meat andhandling equipment from

these sources.


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"here shall be facilities provided forthe storage of all waste types prior toits removal.

"his area should be properly drainedfor any run'o5 that may occur.

It should be located away from theproduction area.

/ontainers for waste material shallbe clearly identi0ed! lea( proof and0tted with covers.


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Basic training in hygiene :%.3ature and how it a5ect.&.Hygiene practices.

C.9egulations and procedures of meat plant.D.Health requirements of personnel.

"hese can be fully e4plained in boo(let

given to new employees in which natureof! viruses! bacteria! yeasts and moulds.along with occupational haards.


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On'going training programs:areconcerned with furtheringawareness about hygienepractices by way of posters!lectures! personal aproach!etc.


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Identifcation &Traceability

??


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Good Hygiene Practices in slaughter house.ppt

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