Dubai Abattoirs

THE NECESSITY FOR HYGIENE

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 Table of Contents
 THE NECESSITY FOR HYGIENE
 PROCESS HYGIENE
 PLANT AND EQUIPMENT HYGIENE
 Meat Contact Surfaces
 Cleaning Steps

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 Learning Objectives
After completing this chapter you
should be able to :
 Identify important of hygiene

program
 Identify process hygiene

 Identify plant and equipment

hygiene
 Identify basic cleaning steps

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THE NECESSITY FOR
HYGIENE
 Good hygiene is essential to prevent excessive
contamination of meat and consequently to
safeguard quality.
 Sources of contamination are dirt, micro-
organisms, dirty hands, foreign bodies,
infestation.
 The structure of the site and its buildings are
important aspect and may be a source of
contamination
 Infestation with rodents, birds, insects etc, can
lead to physical contamination of product and can
lead to health
 Contamination of foods with foreign bodies is
unacceptable because such items as metal, glass,
plastic are not part of the product
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THE NECESSITY FOR
HYGIENE
 Effective cleaning is necessary to remove the
soiling which otherwise would contaminate
subsequent production both physically with “
dirt’ and excessive bacteria which would have
bred in this debris.

 Separation of processing is especially important

in preventing cross contamination

 Personal hygiene is necessary because bacteria

can be transferred to hands after using the toilet.
Consequently good personal hygiene, especially
effective handwashing and sanitizing, is
necessary after using the toilet and before
starting work.

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 PROCESS HYGIENE
 Individual operations within Abattoir should
be kept physically separated as far as
practicable in order to reduce the risk of
cross-contamination.
 Clean meat should always be kept separate
from chemicals, cleaning materials, soiled
meat, dirty container
 The process should flow smoothly from
start to finish and avoid back-tracking and
cross of routes
 Employees should not enter “ clean” area
without a change of protective clothing and
adequate washing 6
 PROCESS HYGIENE contd
 Slaughtering area should be kept tidy
and free from accumulation of
packaging material, and meat debris
 Items not essential to the production
process should not be allowed in the
production area.

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 PLANT AND EQUIPMENT HYGIENE

 Plant and equipment should be

maintained in good condition
 Equipment should be made of easily
cleanable non-corrodable, non porous
materials

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 Meat Contact Surfaces
 All surfaces in contact with meat
must be inert to the meat under
conditions of use and must not
migrate or be absorbed by the meat
 All surfaces in contact with meat
should be smooth and non-porous so
that particles of meat are not caught
in microscopic surface and become
difficult to remove and a source of 9
 Meat Contact Surfaces
cont’d
 All surfaces in contact with meat must be
visible for inspection and clean to
eliminate the possibility of contamination
from bacteria or insect
 All surfaces in contact with meat must be
readily accessible for manual cleaning

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Cleaning
 Regular cleaning through the production
area helps to keep contamination under
control
 Simple visual cleanliness does not
always signify the absence of very large
numbers of bacteria
 An apparently clean environment will
become unhygienic unless disinfectants
that kill bacteria and other micro-
organisms are also used.
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 Cleaning basic Steps
Tidying up, manual removal of all
Step 1 gross debris, larger pieces of meat,
discarded cartons, waste bins

Removal of items such as trays and

bins to appropriate cleaning point.
Step 2 Disconnection of electricity supplies to
machinery. Dismantling of equipment
as necessary for thorough cleaning

Hose-down with low-pressure water to

Step 3 soften/remove soilage

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 Cleaning basic Steps
Application of a disinfectant to kill and
Step 4 inhibit remaining micro-organisms.

If required- final rinsing to remove the

Step 5 disinfectant

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