Good Hygiene practices (GHP)

1
Good Hygiene practices (GHP)Good Manufacturing
Practices (GMP) in slaughterhouse

• DR. Mutasim Ibrahim

2
What are GHPGMP?

• GHP all practices regarding the conditions and
  measures necessary to ensure the safety and
  suitability of food at all stages of the food
  chain
• GMP describe the requirements for hygienic
  design and construction of slaughter premises and
  equipment.
• In short this means hygienic rules translated to
  instructions and procedures for employees and
  machinery.

3

• SSOPs describes how GHP is to be achieved
• i.e. minimizing microbial, chemical and
  physical contamination.

4
Lairages

• The principal function of the lairage is to
  provide a reservoir of animals for the slaughter
  line. For the purposes of food safety, and on
  animal welfare grounds, facilities must be
  available for the isolation and removal of any
  animals showing signs of illness.
• Pressurized water is preferred to wash animals
  prior slaughter

5

• Animals must be adequately rested before
  slaughter for 12hrs.
• Food should be withheld 12hrs before slaughter.
• Anti-mortem inspection must be diligently carried
  out to detect sick animals. Many diseases is
  often more easy to detect during Am rather than pm

6

• Appropriate protective clothing should be worn
  and replaced each day or when heavily soiled
• Hands and arms should be washed and knives and
  equipments regularly sterilized
• Workers should not move from dirty to clean
  areas.
• Slaughtering should be done in tables or in
  hanging rail (in case of poultry) to reduce
  contamination by regurgitation

7
GHP for Slaughtering

• The slaughtering knife should be cleaned and
  sterilized between each carcass at 82C.
• The head should be removed and after skinning
  washed separately from the carcass.
• Tonsils should be removed cleanly as they are
  heavily contaminated with pathogenic bacteria.

8

• The slaughter and dressing operation provides
  many opportunities for contamination of the
  carcass with pathogenic bacteria which are not
  detectable at post-mortem inspection. Good
  manufacturing practices (GMP) can be focused on
  limiting this spread and, likewise, the
  establishment of control points at specific
  stages during slaughter and dressing.

9
GHP for skinning

• Prevent contact or dirt flicking from feed parts
  of the hide and meat surface.
• Prevent contamination of the carcass with dirty
  hooks, knives and protective clothes.
• After the initial cut through the skin, sterilize
  the knife in water at 82c and then make all
  other cuts from the inside out.

10

• Do not create aerosols during mechanical
  hide-pulling.
• No hair or skin pieces should be left on the
  skinned carcass.
• No excess blood should appear on the skin of the
  carcass.

11

• All staff must be adequately trained in good
  hygienic practice (GHP) and
• be provided with proper working instructions.
• During dressing the oesophagus of cattle and
  sheep should be sealed to prevent leakage of
  ruminal contents.

12

• In sheep this can be achieved by tying the
• oesophagus in a knot while in cattle a technique
  termed rodding may be used
• to free the oesophagus from the trachea and
  diaphragm and to position a rubber ring or
  plastic clip on the
• oesophagus close to the diaphragm.

13

• Similarly, it is
• recommended that a plastic bag is used to seal
  off the rectum after loosening
• this is sometimes referred to as bagging.
• Removal of hides or fleece should be
• carried out so that contact between the outside
  of the skin and the carcass is avoided while
  hands and equipment that touch the outside of the
  skin should not
• come into contact with the underlying carcass
  meat.

14
GHP for evisceration

• Do not puncture the viscera (alimentary tract),
  uterus, urinary bladder and gall bladder during
  separation cuts.
• Prevent contact of viscera with floors, walls or
  stands.
• Regularly wash hands/aprons and sterilize knives,
  specially after any possible contamination has
  occurred.
• Identify/correlate viscera with the related
  carcasses

15

• Careless evisceration must be avoided to prevent
  contamination of the carcass with gut contents.
• During post-mortem meat inspection, palpation and
  incision of lymph nodes, infected tissues or
  tissues with abnormalities can give rise to cross
  contamination. Incision should be avoided where
  possible, and palpation of organs should be
  minimal.

16

• presence of veterinary certificates,
  availability of adequate health status
  information about animals source and history,
  application of animal identification
  traceability system ) will help to minimize
  invasive inspection methods.

17

• Carcass splitting saws should be sterilized
  between each carcass.
• Proper cleaning and sanitation of the slaughter
  floor and equipment should occur daily and
  frequently during the day to reduce contamination
  from these sources. and it should be done under
  skillful and firm supervision.
• Sanitary Standard operation procedures (SSOPs)
  for cleaning and sanitation of all parts of the
  plant should be in-place and well-implemented .

18

• Premises should be designed and maintained in an
  hygienic state.
• Knives must be frequently sterilized and cleaned
  particularly between carcasses and between skin
  opening and further flaying.
• Scabbards using should discouraged, much hygienic
  alternative should be seeked.

19

• Carcasses should not be washed to remove
  accidental contamination but must be trimmed
  instead.
• The surface temp. of carcasses must be reduced
  to below 7ºC in as short time as possible to
  limit the growth of microorganisms and may
  accidentally contaminate the carcass.

20
GHP for refrigeration

• Move the carcasses into the cooler as soon as
  possible to speed up the surface drying and
  hinder bacterial growth.
• Keep carcasses on rails and without touching
  floors/walls and other carcasses to prevent
  cross-contamination.

21

• Do not overload the cooler.
• Adjust the cooling régime optimally in terms of
  air temp., speed and relative humidity, to
  achieve rapid refrigeration to a deep muscle
  temp. of 6-7C with no condensation or weight
  loss.
• Do not open the cooler doors either unnecessary
  or frequently to avoid temp. fluctuations.
• It is of extreme necessity that adequate
  lightening should be maintained inside the
  cooling rooms

22

• Keeping carcasses spaced to allow surface drying
  limits growth of microorganisms.

23
Rodent and pest control

• Adequate rodent and pest control must be occur to
  prevent salmonella contamination of meat and
  handling equipment from these sources.

24
Waste disposal

• There shall be facilities provided for the
  storage of all waste types prior to its removal.
• This area should be properly drained for any
  run-off that may occur.
• It should be located away from the production
  area.
• Containers for waste material shall be clearly
  identified, leak proof and fitted with covers.

25
Training

• Basic training in hygiene
• Nature and how it affect.
• Hygiene practices.
• Regulations and procedures of meat plant.
• Health requirements of personnel.
• These can be fully explained in booklet given to
  new employees in which nature of, viruses,
  bacteria, yeasts and moulds. along with
  occupational hazards.

26

• On the job training can deal with
• Use of equipments and their sterilization.
• Protective clothing.
• Accedents,use of dressing and first-aid.
• Visit to the lab will be of great value.

27

• On-going training programs are concerned with
  furthering awareness about hygiene practices by
  way of posters, lectures, personal aproach,etc.

28
(No Transcript)
29
Identification Traceability ??
30
THANK YOU