Gambella
University
College Of Engineering and
Technology
Food Process Engineering
Program
Meat, poultry & fish processing technology
For 3rdyear students By Mr. Kedru Delil
Meat Hygiene
Introduction
Meat Hygiene refers to ensuring of safety and suitability
of the meat at different stage
Implemented by the competent authority based
on specific standards and regulatory actions
Practiced at different stages of production, processing
and transportation
Meat hygiene must include hygiene of personnel,
slaughter & meat processing equipment's and
environment
Cleaning and sanitization practices such as
disinfection of meat, plant premises, equipment's
and storage area are also important to ensure
meat hygiene and protects public health
Meat Hygiene
Introduction
Cleaning and sanitization practices provide the necessary
environment for proper meat handling and processing
There are direct links between inadequate sanitation and the
contamination of meat and poultry products with pathogenic
bacteria
Cross-contamination of these possible pathogens from the
environment, from the employees, or from the equipment to the
exposed product can be prevented with the application of proper
sanitation and cleaning
Objective of Maintaining meat
Hygiene
Prevent quality losses and deterioration of the final
processed meat products
Ensure the health of people through production,
distribution and consumption of save meat
Promote national and international trade of meat
Failure in maintaining meat hygiene may pose
Serious public health hazards due to meat borne
pathogens which can cause diseases of public health
Scope of Meat Hygiene
Feeding System
lairage
slaughtering hygiene
Dissection
Meat cutting
Meat handling
Storage mechanisms /transportation
Meat Consumption
Principles of meat hygiene
There are three principles of meat hygiene, which
are crucial for meat processing operations.
1. Prevention of microbial contamination during
meat product manufacture by adopting proper
cleaning and sanitation practices.
2. Minimization of microbial growth in meat
products by storing them at a low temperature.
3. Reduction or elimination of the risk of microbial
contamination by applying suitable heat
treatment and packaging systems at the final
processing stage
Meat quality assurance
Meat Quality assurance systems are
Regulatory and non-regulatory institutions
Responsible for ensuring the safety of meat
focuses on prevention, elimination, control or
reduction of hazards to acceptable levels
throughout the meat production chain
Hazard is:
A biological, chemical or physical agent in food
with a potential to cause an adverse health effect
Types of food hazards
Biological hazards: which are microorganisms
(bacteria, viruses, yeast and molds) and their
toxins that may be found in food
Chemical hazards e.g. cleaning chemicals,
pesticides, drug residues, heavy metals,
allergens etc.
Physical hazards e.g. foreign bodies such as
stone, mud, glass, plastics and metals.
Control measures (Quality Assurance System
Approach )
Two useful schemes are usually adapted at
various levels of meat production:
Good Hygienic Practices (GHP) and
Hazard Analysis and Critical Control Point
(HACCP) Scheme.
Good hygienic practices in meat processing
The microbial load/bacterial contamination can
be kept as low as possible by applying GHP
throughout the entire meat production and
handling chain.
These includes:-
Personnel hygiene
Hygiene during meat processing
Hygiene of Premises and Equipment
Good hygienic practices in meat processing
Personnel Hygiene
Wear appropriate protective clothing
Wash hands regularly and sterilize knives and
equipment's regularly using hot water
No finger rings, watches, bracelets
Periodic medical examinations of workers
(every 6 months)
Good hygienic practices in meat processing
Hygiene During Meat Processing
Meat cutting should be in climatized rooms (approx.
+ 10 C) with low air humidity
Remove rather than washing incase of coming-
across a minor contaminated part during meat
manufacturing
And discard the whole meat in case of heavily
contamination
Avoid placing a fully processed meat on the floor but
on the hygienic stands or pallets
Good hygienic practices in meat processing
Hygiene of Premises and Equipment
Cleaning and sanitation of the slaughter floor, walls
and equipment
Cleaning machines/equipment's methods
A) CIP (cleaning in place) on fixed place
B) COP (cleaning out place) by dismasting
Rooms for meat processing should have sufficient
ventilation.
Air conditioning for meat cutting/deboning rooms
(10 – 12 C)
Good hygienic practices in meat processing
Hygiene of Premises and Equipment
Cleaning and sanitation of the slaughter floor, walls
and equipment
Cleaning machines/equipment's methods
A) CIP (cleaning in place) on fixed place
B) COP (cleaning out place) by dismasting
Rooms for meat processing should have sufficient
ventilation.
Air conditioning for meat cutting/deboning rooms
(10 – 12 C)
HACCP in meat processing
Hazard Analysis And Critical Control Process (HACCP) is a
method of identification hazards and then taking controlling
mechanisms
he HACCP approach can be used to help assure the safety of
foods from production to consumption
HACCP is a very systematic approach to the prevention of
hazards or animal health problems
Basic elements of HACCP in meat processing plants
1. Conduct a hazard analysis
– Potential hazards to consumers’ health during
processing are identified
2. Identification of Critical Control Points (CCP)
– A critical control point (CCP) is a point at which
control can be applied and, as a result, a food safety
hazard can be prevented, eliminated, or reduced to an
acceptable level
Basic elements of HACCP in meat processing plants
3. Establishment of Critical Limits for each
CCP
– Establish CCP (the maximum or minimum value to which a
physical, biological, or chemical hazard must be controlled,
values acceptable from the point of view of product safety)
4. Establishment of a monitoring system for each
CCP
– Monitoring activities are necessary to ensure that the
process is under control at each critical control point
– It is the regular/periodic measurement or observation
at a CCP
–
Basic elements of HACCP in meat processing plants
5. Establish corrective actions
Corrective actions is taken if a critical limit is not met and to ensure
that no product is injurious to health
– Reject incoming meat with too high internal temperatures
– Adjust temperature for refrigerated storage and transport of meat
– Remove with clean knives minimal visual contamination of meat
– surface, reject heavily contaminated meat
– Adjust cooking and sterilization parameters (temperature/time)
– In case of dry fermented products: If aw of processed products is
too
– high, stop packaging in water vapour impermeable packages
Basic elements of HACCP in meat processing plants
6. Establish verification procedures for ensuring the HACCP
system is working as intended
– Verification ensures the HACCP plan is adequate, that is, working as
intended
– Verification procedures may include such activities as review of HACCP
plans, CCP records, critical limits and microbial sampling and analysis.
7. Establish record keeping procedures (Documentation)
– Recordkeeping of the HACCP system and its implementation
– The output of the HACCP study (i.e. its CCPs, limits, targets,
control and monitoring procedures and corrective actions plus
the personnel involved, their authorities and responsibilities)
should be documented
The end
