Construction & operation of meat plants and Pre-requisite programmes

Question 1

What does HACCP stand for?

Answer 1

Hazard
Analysis
Critical
Control
Point

Question 2

• The FBO has a duty to implement a permanent procedure based on the 7 HACCP principles of:

Answer 2

• Identifying hazards that must be prevented, eliminated or reduced to acceptable levels
• Identifying the CCPs/control points required by regulations at the step or steps at which control is essential to prevent or eliminate a hazard or to reduce it to acceptable levels
• Establishing critical limits required by regulations which separate acceptability from unacceptability for the prevention, elimination or reduction of identified hazards
• Establishing and implementing effective monitoring procedures
• Establishing corrective actions when monitoring indicates that a CCP/ control point required by regulation is not under control
• Establishing procedures, which shall be carried out regularly, to verify that the measures outlined above are working effectively
• Establishing documents and records commensurate with the nature and size of the food business to demonstrate the effective application of the measures outlined above.

Question 3

Give examples of Pre-requisites for an abattoir to be operational

Answer 3

• FCI – food chain information
• Lavatories for staff
• Washing facilities in processing area
• Clean livestock policy
• BSE testing
• Actions following unsatisfactory results on HACCP

Question 4

The FBO must comply with?

Answer 4

• Heath marking
• FCI – food chain information
• Record keeping/certification
• Rules specific to countries
• Lairage facilities
• Separations between clean and dirty areas
• Slaughter hygiene inc. emergency slaughter

Question 5

Who can apply health marks?

Answer 5

Health marks shall be applied by, or under the responsibility of, the official veterinarian when official controls have not identified any deficiencies that would make the meat unfit for human consumption

Question 6

Who regulates/enforces abattoirs?

Answer 6

• Food Standards agency – England and Wales
• Agriculture and rural development – Northern Ireland
• Food standards Scotland

Question 7

What classes as veterinary public health hazards?

Answer 7

• Animal: Diseases, Contamination and pathogen carriage, Residues of drugs, toxins, heavy metals
• People that handle it: Diseases, Contamination and pathogen carriage
• Environment: Equipment, Pests, Waste and Water

Question 8

What does food chain information include?

Answer 8

• Disease status
• Knowledge of residues
• Movement restrictions (TB or other disease)to the holding area
• More extensive in chickens

Question 9

Define good manufacturing practices

Answer 9

Guidelines/recommendations for ensuring that products are consistently produced and to a standard that complies with statutory requirements. More descriptive than regulations.
GMP covers all aspects of production inc.:
- Sourcing
- Equipment and its maintenance
- Training, health certificates and personal hygiene of staff

Question 10

Give examples of pre-requisites for acceptance of an animal at the abattoir

Answer 10

• Cattle: Ear-tags (2x) and passports
• Pigs: Slap-marks (tattoos)/ear tags and movement licenses
• Sheep: ear tags (inc. electronic Identification) and movement licenses
• Horses: Transponder and passport
• Food chain information