Meat-Hygiene - Ensuring Safety from Farm to Fork

Meat hygiene is crucial for food safety. This presentation explores key practices and principles. We'll cover hazards, controls, and best practices in meat processing

1. Meat Hygiene: Ensuring Safety from Farm to Fork Dr. T. Annie Sheron Associate Professor of Botany & Head, Dept. of Applied Nutrition & Public Health Govt. Degree College for Women (A) Begumpet, Hyderabad

2. Introduction to Meat Hygiene Definition Practices ensuring meat safety by preventing contamination from biological, chemical, and physical hazards. Importance Reduces foodborne illness risks like Salmonella and E. coli contamination. Scope Covers entire supply chain from farm to consumer, ensuring comprehensive safety measures.

3. Key Hazards in Meat Biological Hazards Includes bacteria like Salmonella and E. coli, viruses, and parasites. These microorganisms can cause severe foodborne illnesses. Chemical Hazards Residues from veterinary drugs, cleaning agents, and environmental contaminants. These can lead to long-term health issues. Physical Hazards Bone fragments, metal shards, or plastic pieces. These pose choking risks and can cause injuries.

4. HACCP in Meat Hygiene 1 HACCP Definition Systematic approach to identify, assess, and control hazards in the meat supply chain. 2 Seven Principles Hazard Analysis, CCPs, Critical Limits, Monitoring, Corrective Actions, Verification, Record Keeping. 3 Implementation Ensures proactive risk management and continuous improvement in meat safety practices.

5. Critical Control Points (CCPs) in Meat Processing Slaughtering Process Prevent contamination during animal slaughter. Includes proper stunning, bleeding, and evisceration techniques. Chilling and Storage Maintain cold temperatures to inhibit bacterial growth. Rapid chilling post-slaughter is crucial. Processing and Packaging Ensure equipment sanitation and safe meat handling. Includes cutting, grinding, and packaging operations.

6. Critical Limits and Monitoring CCP Critical Limit Monitoring Method Chilling Below 5°C within 24 hrs Temperature logs Cooking Internal temp of 75°C for 15 sec Thermometer checks Metal detection No metal fragments larger than 2mm Metal detector calibration

7. Preventing Cross-Contamination 1 Separation Use designated areas for raw and cooked meat. Implement color-coded equipment systems. 2 Sanitation Regular cleaning of equipment, knives, and cutting boards. Enforce strict worker hygiene protocols. 3 Workflow Design processing flow to prevent raw and cooked product contact. Train staff on proper handling procedures.

8. Corrective Actions 1 Identify Detect deviations from critical limits promptly. Use monitoring data to spot issues quickly. 2 Respond Take immediate action to correct the problem. This may involve reheating, recooking, or discarding product. 3 Document Record all corrective actions taken. Include what happened, why, and what was done. 4 Prevent Implement measures to prevent recurrence. This may involve equipment maintenance or staff retraining.

9. Verification and Record Keeping Documentation Maintain detailed records of CCPs, temperature logs, and sanitation procedures. Ensure accessibility and legibility. Testing Conduct regular microbiological tests on products and surfaces. Verify effectiveness of sanitation procedures. Audits Perform internal and external audits of HACCP system. Identify areas for improvement and update procedures.

10. Conclusion: Ensuring Meat Safety 1 Continuous Improvement Regularly review and update meat hygiene practices. Stay informed about new food safety technologies and regulations. 2 Team Effort Ensure all staff understand their role in maintaining meat hygiene. Foster a culture of food safety awareness. 3 Consumer Trust Prioritize meat hygiene to build consumer confidence. Transparency in safety practices enhances industry reputation.