Hazard Analysis and Critical Control Points In A Governmental Abattoir

Abstract

This work is done for trying application the HACCP system in one of governmental abattoirs to produce meat free from pathogens or minimization of it. The production under ordinary circumstances procedures in the abattoir were studied starting from arrival of life animals trucks to deboning and cutting process for risk sources analysis and determination of critical control points. Microbiological examinations was done as A.P.C (aerobic plate count) Staphylococcus count, coliforms count and mould count as well as isolation of some pathogens as Yersinia enterocolotica, Staphyllococcus aureus, salmonella typhimurium, shigella and Esherichia coli. From the previous and analysis of hazard sources, CCPS were after washing, after chilling and after meat cutting. By studying risk sources, corrective actions, the critical limits was established. In second case HACCP system was applied more over the system was verified as previous work and comparison of results in two cases was done which indicated great decreasing in bacterial load and disappearance of some pathogens. The results were agreeable with critical limits to large extent, which indicate the ability of application of HACCP system in abattoirs so a HACCP plane was designed for these abattoirs.