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THE HYGIENIC HANDLING

PRACTICES FOR FRESHLY


SLAUGHTERED MEAT

The Basic Requirements in


Slaughtering
Cleanliness of the Meat Produce
Hygiene of Production
Efficiency of Meat Inspection.
Adequacy of meat preservation.
Need for skilled butchers and proper tools
and equipment's for slaughtering.

Handling of newly slaughtered meat


The meat shall be displayed at a cool and dry part of the
market where the air humidity is low or as low a naturally
achievable.
The meat should be in a hanging, it shall not be stocked
one on top of the other.
The cutting area shall always be maintained under good
sanitary conditions.
Meat shall be at the sales area only 8 hours from the time
of slaughter as indicated in the meat certificate issued.

Storage

Tools for slaughtering


equipment in slaughter and dressing areas being
constructed of impermeable, corrosion-resistant
materials, capable of being easily cleaned, and
designed, constructed and installed such that
meat will not touch the floor.
All equipment, including knives, which come into
contact with meat at abattoirs, custom
slaughterhouses, establishments, or retail outlets
shall be washed and sanitized at frequent
intervals during processing.
The equipment shall be immediately and
thoroughly cleaned and sanitized when it has
come into contact with a diseased or
contaminated material.
Sanitization is carried out by applying water at

Equipment and utensils


used for inedible or
condemned materials
should be identified
accordingly and shall not
be used for edible
products.

Equipment and utensils,


used for slaughtering and
processing, shall not be
used to cut, unbone and
dress meat.

MEAT
INSPECTION
Post-mortem inspections include:
visual inspection of the animal carcass and offal.
examination of lymph nodes, in particular the submaxillary and
bronchial, by multiple incisions along their main axis.
palpation of the organs, in particular the lungs, the liver, the
spleen, the uterus, the udder, and in cattle, also the tongue.
investigation for abnormalities in consistency, colour and smell.
examination for parasitic infections by multiple incisions of the
parasites' predilection sites, such as the internal and external
masseters for cysticercosis in pigs, the gastric surface of the liver
for fascioliasis in cattle and goats.

Principles of personal hygiene


Wear clean protective clothes.
Washing hands before starting work .
Repeatedly washing hands during work
No finger rings, watches, bracelets
Access to production areas with working clothes only
Cleaning/disinfection of hands/tools/clothes if there
was contact
with highly contaminated subjects or abnormal
animal parts
likely to contain pathogens.
Fresh wounds through knife cuts etc. must be
covered by a water tight bandage. Workers with
purulent wounds are not allowed to work with meat.
(Risk of spread of Staph. aureus bacteria)
Strict toilet hygiene must be observed (removal of
apron, hand washing and hand disinfection).
Toilets must be kept clean and must not have direct
access to production areas. (Risk of spread of
Salmonella, )
Periodic medical examination of staff.

New Slaughtered Meat


refers to meat directly to the
consumer within a specified time
from slaughter by NMIS, during
which
it
retains
its
fresh-like
character in terms of color, odor and
texture and with no signs of
spoilage. It is traditionally not
refrigerated at any stage of meat
handling or at the point of sale.

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