LPT 312: Abattoir Practices and Animal Products Technology (1+1)

EMPLOYEES

• Different levels of training in the various functions of a meat plant are required for different staff members in meat plant.
• But the level of training is the same for all from the company director to the latest recruit in relation to cleanliness, clothing attitudes and behaviour.
• Basic training in hygiene on induction would include the nature of hygiene, how it affects the operative, his or her colleagues and consumer, hygiene practices, regulations and procedures of meat plant and health requirements of personnel.
• These items can be fully explained in a reasonable booklet given to the new employees in whom the nature of viruses, bacteria, yeasts and moulds is explained, along with occupational hazards.
• On the job training can deal with the use of equipment and tools and their sterilization, protective clothing, good housekeeping in relation to hygienic practices, accidents and their reporting, use of dressings and first aid room (if available) and safety measures.
• On-going training programmes are concerned mainly with furthering awareness of the need for good hygiene practices among personnel by way of posters, lectures, personal approach, etc.
• Since cuts of various types are the most common form of injury encountered in a meat plant the need for personal hygiene, hair and hand care, toilet, general cleanliness and prompt treatment of cuts abrasions and other skin lesions must be stressed.
• The elements of sanitation, refrigeration, the awareness of hazards for consumers, reporting procedures and responsibilities also have to be communicated to employees.