This is an overview guide of how to make sure that a meat processing plant is hygienic. How to implement principles and observe best practices in order to produce safe foods.
Hygiene in the meat industry is becoming increasingly important – for several reasons. The ultimate consequence of poor meat processing hygiene is public health hazards. And this entails of course potential economic losses for the company responsible.
Maintaining good levels of hygiene in food production plants is a particular challenge today because consumers worldwide are fueling a movement of more fresh foods, higher quality and less preservatives. And the adding of preservatives is one of the measures that reduces contamination risks – and increases the products’ sensitivity to contamination. Production plants worldwide need to rethink their entire production when the market asks for less preservatives. How is the right level of hygiene then going to be achieved? Find more info on NHKMachineryParts.
Look around on this site to get an overview and insight into some of the most important considerations, principles and practices when it comes to hygiene in the meat plant. One piece of advice that will be going through all articles is this: Think of hygiene as a design feature of all practices, procedures, equipment, machinery etc. Hygiene needs to be at the core – you need to think about it from the very beginning. And in this way, good hygiene will (almost) achieve itself.
Principles and practices in meat processing hygiene 1 OF 5: Introduction
This article gives a brief introduction to the field. It discusses for instance who is responsible for poor hygiene and contamination risks, it discusses three primary principles of hygiene along the meat processing process which are 1) to avoid microbial contamination, 2) to reduce growth, and 3) to remove contamination. Finally, this article gives an insight into hygiene of slaughtering and the equipment used for slaughtering. This is a stage where contamination cannot be avoided, but it can still be kept at a minimum by implementing different safety and hygienic procedures.
Principles and practices in meat processing hygiene 2 OF 5: Cutting, processing and heat treatment
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For this article, we deal with the later stages of the meat production process. First, we had slaughtering, and for this article, we explain the cutting, processing and heat treatment stages of the process. At the stages of cutting and processing, it is not an option to reduce the contamination. However, at the last stage – the heat treatment – it is possible to make sure that no more contamination occurs. At this stage, the contamination and bacteria can be reduced through pasteurization or sterilization.
Principles and practices in meat processing hygiene 3 OF 5: Different kinds of meat plant hygiene Meat hygiene is a complex matter. It is made up of so many different types of hygiene. In this article, we list some of the types of hygiene that need to be taken care of in any meat plant in order to comply with basic regulations and legislation on hygiene. We discuss personal hygiene, hygiene when slaughtering and processing meat, the hygiene on the premises and the facility and finally, the hygiene of the equipment. |
Principles and practices in meat processing hygiene 4 OF 5: Hygiene of meat production and processing
In this part of our guide, we will address some principles to avoid contamination risks in meat production and processing. We will take a closer look at hygienic treatment of meat regarding handling, storage, cutting and slaughtering. Further, we will introduce you to different control and monitoring systems in food plants. Read more about hygienic treatment and hygienic controls of meat production, which is used to reduce the risk of contamination in this part of the guide.
Principles and practices in meat processing hygiene 5 OF 5: Hygiene programs and basic hygiene requirements
This article gives a brief introduction to the hygiene standards and requirements that butchers at the meat production plants need to follow. The staff needs to be familiar with these hygiene programs or requirements to minimize the risks of contamination. The hygiene requirements consist of four topics; personal hygiene, slaughtering and meat processing hygiene, hygiene of slaughtering and meat processing equipment and hygiene of slaughtering and meat processing premises. Read more about those four areas, which both can affect consumer’s health and cause economic losses.