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

INTRODUCTION

• HACCP is the abbreviated form of Hazard Analysis Critical Control Point, is related to a system not to a product. The system is synchronised, standardised and specialised in such a way that it is able to give guarantee to any product produced by the system and thereby the product is liable to have a label against HACCP with a code number thereof as the case may be.
• The Hazard Analysis Critical Control Point (HACCP) Concept was introduced in the food industry in 1971 to ensure that there would be effective control of the quality of processed foods. The World Health Organization (WHO) recommends that this concept also be applied to Meat Inspection and Meat Hygiene in particular to control salmonellosis. It can also be used to reduce bacterial contamination during slaughtering and dressing and to ensure quality control in Meat Inspection
• A specific HACCP concept should be developed to abattoir and the class of animal to ensure the most efficient and effective concept of sanitary control. 
• The introduction of specific HACCP concept involves the following:
• identifying hygienic hazards
• ranking these hazards
• defining the critical limit
• identifying the critical control points
• recommending necessary control
• record keeping
• verification procedures to ensure efficiency
• tests to ensure that the concept is working