Meat processing technology v introduction meat consumption in developing countries has been continuously increasing from a modest average annual per capita consumption of 10 kg in the 1960s to 26 kg in 2000 and will reach 37 kg around the year 2030 according to fao projections. Meat manuals, standards and guidelines for meat processing. Sanitation and hygiene meat handling practices in small and medium enterprise butcheries in kenya case study of nairobi and isiolo counties. Ground meat beef, pork 155f poultry 165f stuffed meats, casseroles 165f incorporate good cooking practices to minimize the possibility of foodborne illness. User should practice good personal hygiene, including frequent handwashing and. Introducing the new canadian ractopaminefree poultry certification program and revised canadian ractopaminefree pork certification program to the introduction section of the meat hygiene manual of procedures mop, chapter 11. The literature also details activities which undermine food safetysuch as eating raw and undercooked meat, eating meat from sick animals, putting fresh blood on dayold meat 5, workers lack.
Meat hygiene code of practice kenya bureau of standards kebs head office. Ssop and gmp practices and programs sanitation standard. Objectives this manual has been developed to provide you. In addition, chapter 12 of the meat hygiene manual of procedures spells out the animal welfare obligations of companies and individuals involved in the handling and transportation of poultry destined for federal processing plants. An excerpt from the meat hygiene manual of procedures, chapter 12 relating to animal welfare obligations is. These good practices are included in the general hygiene requirements for all food business operators and are listed in annex 11 of the general food hygiene regulations ec 8522004 these good practices are also to be found in the separate good hygiene practices manual which includes the following. It is up to the user to maintain all standards of sanitation and food safety. This procedure applies to foodservice employees who handle, prepare, or serve food.
The principles are used to identify any potential safety hazards in the production of food. Always test the temperature of a product in the thickest part. In general, if a meat or a poultry product has received a heat treatment to achieve 6. All restaurant employees will maintain good personal hygiene practices to ensure food safety. Low number of clostridium perfringens often present in raw meats. However microbiological testing in a plant with a haccpbased qa system still has a role to validate and verify the effectiveness of the process control and hygiene measures in place. Conference for food protection sanitation practices standard operating procedures and good retail practices to minimize contamination and growth of listeria monocytogenes within food establishments 4 introduction listeria monocytogenes is a bacterium that can cause listeriosis, a serious disease that. The objectives of meat inspection programme are twofold. Policy on the control of listeria monocytogenes in. As a food handler you are the first line of defense in keeping the food safe. Further inspection procedures palpation and or incision can be carried out when one of the following indicates. Sanitation standard operating procedures sanitation sops are written procedures that an establishment develops and implements to prevent direct contamination or adulteration of product. Each meat hygiene directive is identified by a number composed of the calendar year followed by a figure indicating the order in which it was issued.
Sanitation practices standard operating procedures and. Inhouse training on the personnel hygiene code for all staff shall be conducted by. Haccpbased standard operating procedures return to table of contents 4 1a. The establishment is required to maintain these written procedures on. Meat processing hygiene 339 meat processing hygiene principles of meat processing hygiene and regulatory practices incl. The meat industry is governed by a strict set of practices and legislation.
Manual on meat inspection for developing countries food and. Use properly calibrated thermometers to measure food temperature. The purpose of the mpip policy is to provide cfia veterinarians and inspectors with the policy and procedures to be employed in implementing mpip, and in applying the meat inspection regulations and other related regulations governing the inspection or industry examination of poultry and poultry products. Provides detailed stepbystep procedures for carrying out the policy. Inhouse training on the personnel hygiene code for all staff shall be conducted by qualified management personnel at least annually and. The code of hygienic practice for fresh meat and the codes for antimortem and postmortem inspection of slaughter animals published recently by the joint faowho codex alimentarius commission is a useful supplement to this publication and provides additional information on meat hygiene and inspection procedures. This electronic version of the meat hygiene manual of procedures was prepared as a reference. Meat hygiene manual of procedures mop chapter 11 july 27, 2015 the certi. Abattoir hygiene manual abattoir higiene handleiding abattoir hygiene study guide.
Hygiene verification k2 form in red meat and in poultry. Canadian food inspection agency meat hygiene manual of. The establishment is required to maintain these written procedures on file, and they must be available to fsis upon request. Sanitation practices standard operating procedures and good. Details on the manufacturing practice for each individual group of meat products. Since the department is the custodian of the meat safety act act 40 of 2000 it is fitting that the department set the standards required for meat inspection personnel. Meat hygiene manual of procedures chapter 11 introduction july 14, 2015 introducing the new canadian ractopaminefree poultry certification program and revised canadian ractopaminefree pork certification program to the introduction section of the meat hygiene manual of procedures mop, chapter 11. Train foodservice employees on using the procedures in this sop. Meat inspection regulations, 1990 1 kb pdf full document. Guidelines for the safe retailing of meat and meat products.
To ensure that only apparently healthy, physiologically normal animals are slaughtered for human consumption and that abnormal animals are separated and dealt with accordingly. Hypertext will link the reader to a different page within the current manual or even a different manual with information relating to the subject. Such quality management schemes qm have technical and hygienic components. Pdf sanitation and hygiene meat handling practices in. Cleaning and disinfection practice in the meat industries. Each meat hygiene directive is identified by a number composed of the calendar year followed by a figure. Clicking on a hyperlink takes the reader to a web site with information relating to the subject. Personal hygiene, crosscontamination, contamination instructions.
It contributes to the uniformity of interpretation and consistency in the application of. Inspection code identifies the national meat inspection service nmis as the national controlling authority over meat hygiene and meat inspection. Foreword safe food handling for butchers foreword in january 2006, european changes to food hygiene legislation required that all food businesses, including butchers, apply food safety management procedures based on the principles of hazard. Rendered fat, meat extract and meat broth are the only ingredients that are calculated with dilutions if any, i. Meat hygiene manual of procedures canadian food inspection. Meat hygiene manual of procedures chapter 11 introduction. They include written steps for cleaning and sanitizing to prevent product adulteration. At the time haccp was just being introduced into the meat industry following a number of incidents in which. Meat inspection regulations, 1990 64 kb regulations are current to. Department of agriculture, forestry and fisheries branches. The purpose of this book is to present chapters written by experts on particular aspects of haccp in the meat. Seiko snn233manual on meat inspection for developing. To prevent contamination of food by foodservice employees. As such, nmis is mandated to set national policies, standards, rules and regulations and guidelines for the operation of meat establishments throughout the.
The food hygiene regulations 2006 are based on the hazard analysis and critical control point haccp principles. Guidelines for completion of attestation for importation. As such, nmis is mandated to set national policies, standards, rules and regulations and guidelines for the operation of meat establishments throughout the country. This manual is approved for public release and is located on decas internet website at. Manual on meat inspection for developing countries.
It was decided to write a manual containing a minimum norm of required knowledge for all persons involved with meat hygiene in abattoirs as well as doing meat inspection. Ghp and haccp meat processing hygiene is part of quality management qm of meat plants and refers to the hygienic measures to be taken during the various processing steps in the manufacture of meat products. Although the eec hygiene directive contains few specific stipulations, it places. The meat hygiene manual of procedures is amended on a regular basis, and you will find changes to the manual and the office consolidations of the 1990 meat inspection act and regulations in the mhd section meat hygiene directives. A guide to the mitigation of salmonella contamination at poultry hatcheries. It should also represent not only the latest developments of meat processing technology but also use modern publication techniques such as digital photography and computercreated charts and graphs in. In 1998 the national meat association nma now the australian meat industry council, amic asked meat and livestock australia mla to help in preparing food safety plans fsps for independent butchers. This guide is not comprehensive, andis subject to change. Training manual for produce handlers1 amy simonne, jeffrey brecht, steve sargent, mark ritenour, and keith r. Abattoir buildings, equipment, personnel, and operating procedures should assure the continued wholesomeness and freedom from adulteration of carcasses and meat. Floors, walls, and ceilings should be constructed of materials and in a manner that allows sanitary operation and thorough cleaning. This document is fcs8769, one of a series of the family youth and community sciences department, florida cooperative extension service, institute of. Usdaaphisvsnational poultry improvement plan, conyers, ga.
It determines the ability of microorganisms to grow. The university cannot, therefore, grant permission to use these images. Information condensed from cfia, meat hygiene manual of procedures, chapter 4, meat processing controls and procedures high risk processed meats ver. In particular, the hygienic treatment of meat before reaching the processing stage is of utmost importance for the processing quality of the meat. The kitchen standard operating procedures serve as a working guide for users in regards to food safety, sanitation, and equipment use. Article pdf available october 2015 with 4,123 reads. Provided in this manual is information on ways you can contribute to serving safe foods both at home and at work. This model does not address certain aspects of product safety, such as sanitation standard operating procedures ssops. The photographs and images in this document may be owned by third parties and used by the university of mississippi under a licensing agreement.
Amendment 1 pdf, 79 kb industry standard 6 industry agreed standard 6 is6ias6 amendment 6 pdf, 7 kb venison haccp visc 1. Establishments are responsible for sanitation of facilities, equipment. Meat processing hygiene 341 products but also for the raw materials and the various processing steps. Pdf sanitation and hygiene meat handling practices in small. Codex alimentarius commission procedure manual, twenty. Technical aspects encompass product composition, processing technologies, packaging, storage and distribution. The meat industry guide mig for uk food business operators fbos includes. Amendment 0 pdf, 362 kb ostrich and emu processing standard 5. Ssops are required in all meat and poultry processing plants, cfr title 9 part. Assigns responsibilities, guidance and procedures for meat operations, centralized pricing.
1127 1528 881 523 1262 1276 1465 1325 1336 1300 142 886 484 175 1140 483 1128 478 1258 1355 1162 832 1536 208 1536 1489 1561 140 479 1341 1457 150 1464 184 1367 1193 501