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Good Manufacturing Practices
(GMP) in slaughterhouse
DR. Mutasim Ibrahim
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
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.
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.
Training
Basic training in hygiene :
1.Nature and how it affect.
2.Hygiene practices.
3.Regulations and procedures of meat plant.
4.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.
1.
2.
3.
4.
Identification &
Traceability
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