HACCP In A Slaughterhouse

Healthy food? start by good management in the slaughterhouse

An audit in slaughterhouse, Is there any relation between what happens there to food safety? Ask yourself, can you blindly trust that it is all hygienic during the activities around the slaughtered animal? Are the earlier operational steps done properly then hygiene can be maintained, so that even the General Health authority can have a rest?

Good food safety management

During this audit appeared some points that need improvements. A component of the audit is implementation parts of products and processes. Have those activities been well described in risk analysis? Is the food safety guaranteed by the measures that had been authorized? Have the employees got a food safety training? More importantly, what will happen if the chance of healthy food increases?

The latest was not entirely of the hook. The subject was different types of meat and poultry which are slaughtered and processed. Each of those animals has its own type of possible contagion, for example, pork carries Campylobacter bacterium. That bacterium can be found in the bowels of animals. It less known, however bacterium also can be found in chickens bowels. Characteristic for this bacterium is that it survives in the environment (especially in the water) and in the foodstuff.

According to the General Health Authority, approximately 80.000 people suffered gastroenteritis (abdomen influenza) and 30 people die annually as the results of Campylobacter contagion in The Netherlands. That is twice as much as Salmonella cases. Prevention action has to start by the slaughter house, that is also the case for the audit.

The same approached also applies for Salmonella that is known from chickens and eggs. Salmonella is harmful bowel bacterium. The cause of food infection in The Netherlands is especially the type of Salmonella enteritidis and Salmonella typhimurium. Chickens have higher chances of contaminations (contain more bacterium and more often contagions). Then, what did happen during the audit? The manager came in exclusively as the chicken would have had to be processed already at that moment. He shut off the conveyor line off, took away pork meat and the chicken meat went in. It was without interim cleaning up and disinfection after the previous batch products finished processed. It did not look healthy and it was not healthy. As the manager that gave command to employees afterwards, that is also not healthy. Then the food safety will become bothersome in the future because of it was only one-off benefit at the moment. However your gain as a manager is diminished; it cost you to manage, commanding and guiding, and the effort to prevent chaos situation.

Be consequent. Put every ability and quality in order to prevent such incidents from happening. Make use of everyone productively, by asking what is needed therefore time can be saved, for example; for better and convenient cleaning or for much faster and efficient data handling. That way you can kill two birds with one stone. Please note: Clean thoroughly!

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