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

THE CRITICAL CONTROL POINTS DURING THE SLAUGHTER OF FOOD ANIMALS AND BIRDS

• During red meat production, major contamination occurs in the abattoir during skinning and evisceration, that some contamination could occur during transport, lairage and deboning and that the most effective control point is in the chiller. Therefore, it is absolutely essential for meat inspectors to ensure that skinning and evisceration are done properly.
• The critical control points during the slaughter of poultry are picking and evisceration. In developing countries where these tasks are not automated, it is necessary to ensure that proper hygienic precautions are taken during each of these operations.
• In automated plants, the machinery for picking and evisceration would need to be sanitised regularly, in particular when birds from different sources are slaughtered.