Veterinary Public Health 123 (Food Hygiene)

FIELDTRIP REPORT GUIDE

Title

I. INTRODUCTION
Purpose of the fieldtrip
Background information of the establishment
II. DISCUSSION
A. Establishment Construction and Lay-out
Location
Is the establishment located in areas which are
free from objectionable odors, smoke and
other contaminants and are not subject to
flooding?
Roadways
Are roadways and areas serving the
establishment which are within boundaries or
in its immediate vicinity of hard paved
surface suitable for wheeled traffic? Are
provisions made for adequate draining and
allow for cleaning?
Buildings and Facilities
Are these of sound construction and
maintained in good repair?
Size
Is adequate working space provided to allow
for satisfactory performance of all operations?
Lay-out and Design
Does it permit easy and adequate cleaning and
facilitate proper supervision and food
hygiene?
Are buildings and facilities designed to
prevent the entrance and harboring of pests
and the entry of environmental contaminants
such as smoke, dust, etc?
Are buildings and facilities designed to
provided separation, by partition, location or
other effective means, between those
operations which may cause contamination?
Are buildings and facilities designed to
facilitate hygienic operations by means of a
regulated flow in the process from the arrival
of the raw materials at the premises to the
finished product? Do these provide
appropriate temperature conditions for the
process and the product?
Floors, Walls, Ceilings
Are these non-permeable, non-toxic, dust-
proof, washable, easy to clean and well-
drained?
Windows
Are windows and other openings constructed
so as to avoid accumulation of dirt and those
which open fitted with screens? Are internal
window sills, if present, sloped to prevent
their use as shelves?
Doors
Do these have smooth, non-absorbent
surfaces and where appropriate, self-closing
and close-fitting?
In food-handling areas, are all overhead
structures and fittings installed in such a
manner as to avoid contamination directly or
indirectly of food and raw materials by
condensation and drip and to avoid hampering
 cleaning operations?
Are living quarters, toilets and areas where
animals are kept completely separated from
and do not open directly on to food handling
areas?
Is the establishment so designed that access
can be controlled?
B. Sanitary Facilities and Control
Water Supply
Is ample supply of potable water available
with adequate pressure and of suitable
temperature? Are there adequate facilities for
its storage, where necessary and distribution
and with adequate protection against
contamination?
Is non-potable water used for steam
production, refrigeration, fire control and
other similar purposes not connected with
food, carried in completely separate lines,
identifiable by color, and with no cross
connection with or back-siphonage into the
system carrying potable water?
Effluent and Water Disposal
Does an existing efficient effluent and waste
disposal water system exist in the
establishment? Is this kept in good order and
repair? Are all effluent lines (including sewer
systems) large enough to carry peak loads and
constructed as to avoid contamination of
potable water supplies?

What methods of effluent treatment are used in the establishment?

Changing Facilities and Toilets
Are adequate suitable and conveniently
located changing facilities and toilets provided
in the establishment? Are these areas well-lit,
ventilated and do not open directly on to food
handling areas?
Hand-washing facilities
Are adequate and conveniently located
facilities for hand-washing and hygienic
drying of hands provided adjacent to toilets
and wherever the process demands?
Lighting
Is adequate natural or artificial lighting
provided throughout the establishment? Are
light bulbs and fixtures suspended over food
materials in any stage of production of a
safety type and protected to prevent
contamination of food in case of breakage?
Ventilation
Is adequate ventilation provided to prevent
excessive heat, steam condensation and dust,
and to remove contaminated air? Is the
direction of air flow never from a dirty area to
a clean area?
Facilities for Storage of Waste and Inedible
Materials
Are facilities provided for storage of waste
and inedible materials prior to their removal
from the establishment? Are these facilities
designed to prevent access to waste or
inedible material by pests and to avoid
contamination of food, potable water,
equipment, buildings or roadways on the
 premises?

Equipment and Utensils

Are equipment non-permeable, non-rust and
non-toxic?
Are surfaces smooth and free from pits and
crevices?
Is the use of wood and other materials which
cannot be adequately cleaned and disinfected
restricted?
Are all equipment and utensils designed and
constructed so as to prevent hygienic hazards
and permit easy and thorough cleaning and
disinfection and where practicable, be visible
for inspection?
Are containers for inedible materials and
waste leak-proof and constructed of suitable
impervious material which are easy to clean
and can be closed securely?
Are equipment and utensils used for inedible
materials or waste products properly identified
and not used for edible products?
Cleaning and Disinfection
Are food processing are free from vapors,
steam and excess water with thorough
cleaning after the day’s work?
Are equipment and utensils cleaned and
sterilized properly after the day’s work?
Are adequate precautions taken to prevent
food from being contaminated during cleaning
or disinfection of rooms, equipment or
utensils by water and detergents or by
disinfectants and their solutions?
 Are residues of detergents and disinfectants
on surfaces which come in contact with food
removed by thorough rinsing with potable
water before the area or equipment is used?
Either immediately after cessation of work for
the day or at such other times as may be
appropriate, are floors, including drains,
auxiliary structures and walls of food-
handling areas thoroughly cleaned?
Are changing facilities and toilets kept clean
at all times?
Are roadways and yards in the immediate
vicinity of and serving the premises kept
clean?
Pest Control
Does an effective and continuous program for There is no continuous program for pest control in the establishment. They only
the control of pests exist in the establishment? address it when it there is noticeable infestation or a problem arises. Flies are
Is the establishment and surrounding areas common according to the inspector and there is slight to moderate infestation
regularly examined for evidence of during the day. Problematic infestation is only avoided through screened windows
infestation? and through the use of Creolin®. Commercially available insecticides are used in
the office. Rats are not a problem in the abattoir, since according to the meat
inspector; the area surrounding the abattoir is mostly farmlands. These areas as
well as some of the establishments in them are not examined or are not seen as
potential sources of infestation by the abattoir. The establishment considers
sparrows as pests. They are prevented from entry to the food-processing areas but
the meat inspector did not specify appropriate measures to prevent them.
Should pests gain entrance to the Eradication measures, which are mostly through the use of chemicals, are instituted
establishment, are eradication measures whenever pests such as flies cause a high degree of infestation. The chemical
instituted? Do these control measures involve mostly used is Creolin®, a general-purpose disinfectant containing phenol.
treatment with chemical, physical and Physical eradication is through the burning of wastes or elimination of wastes
biological agents? causing the infestation. Windows are also screened to prevent entry.
Before pesticides are applied, is care taken to The chemicals used are only applied to areas far from food-handling areas. If there
safeguard all food, equipment and utensils is a need to apply them to or near food-handling areas, products are first
 from contamination? After application, are safeguarded. After application, residues are washed away from the contaminated
contaminated equipment and utensils equipments and utensils.
thoroughly cleaned to remove residues prior
to being used again?
Any pesticides or other substances which may There is a safe storage area for chemicals used for pest control. They are properly
present a hazard to health suitably labeled labeled as not to be mixed or applied to or near food products. The personnel
with a warning about their toxicity and use? working in the abattoir take care in applying them when necessary.
Are these stored in locked rooms or cabinets?
Is extreme care taken to avoid contaminating
food?
Personal Hygiene
Are food handlers given and adequate and Food handlers, butchers and meat inspectors are undergoing continuing training for
continuing training on hygienic handling of proper food processing. The meat inspectors undergo training from the National
food and in personal hygiene? Meat Inspection Service which they refresh every 6 years. The butchers, on the
other hand, undergo once a year training every year which they get through
appointments with the local government.
Is a medical examination required of persons One of the most important requirements before working in the abattoir is a medical
who come in contact with food in the course certificate according to the meat inspector. The meat inspector said that all people
of their work prior to their employment? working in the abattoir especially the butchers are subjected to medical
examination twice a year.
Does management ensure that no person, The meat inspector said that any personnel who is suffering from a disease, is
while known or suspected to be suffering suspected to be or is sick (with diarrhea, cough, fever, sore eyes, etc.) or those who
from, or to be a carrier of a disease likely to have open wounds are not permitted to go to work at all. They take a leave and
be transmitted through food or while afflicted return only after 30 days or 1 month. Those who leave for work are being replaced
wound, skin infections, sores or with diarrhea, temporarily by another skilled personnel fit for the job. However, personnel who
is permitted to work in any food handling have small bruises or skin wounds which they acquired through processing or
area? animal handling are excused according to the meat inspector.
Does every person engaged in a food-handling Unfortunately, personnel working in food-handling areas of the abattoir are not
area maintain a high degree of personal well- equipped. Their clothing is only short-sleeved but they wear long pants. They
cleanliness? Do they wear suitable protective use boots that are easily cleaned. Workers also wear head covers that are
clothing, head covers, cleanable footwears, disposable. All of them especially those handling the inside of the animal do not
and where necessary, masks and gloves? wear gloves or masks. They wear aprons made of thin plastic that way tear easily.
The aprons are also disposable but the ones being used were used for more than

Did you observe any behavior which could
results in contamination of food, such as
eating, use of tobacco, chewing or unhygienic
practices while in food-handling areas?
Processing and Packaging
Is processing supervised by technically
competent personnel?
Are all steps in the production process,
including packaging, performed without
unnecessary delay under conditions which
will prevent the possibility of contamination,
deterioration, or the development of
pathogenic and spoilage microorganisms?
Is rough treatment of containers avoided to
prevent the possibility of contamination of the
processed product?
What methods of preservation (and their
respective end-products) are used in the
establishment?
Are all packaging materials stored in a clean
and sanitary manner?
Are product containers inspected before use to
ensure they are in satisfactory condition, and
where necessary, cleaned and/or disinfected?
When washed, are they well-drained before
filling?
Is packaging done under conditions that
once in different batches of meat.
All personnel working in the food-handling areas in the abattoir are not doing
behaviors such as eating or smoking that may cause contamination. They only talk
occasionally when necessary but still talking must be avoided. Mostly, they are
focused only in their specific tasks and do their job as speedy as possible.
All personnel working in the abattoir have been working there for years. They have
adequate experience in processing and inspection and have honed their skills in
their field. They are highly competent but still must develop new expertise as the
years go by and so they undergo training.
After the offals are removed from the carcass, they are placed in a room where they
are transferred to crates. The carcasses are hanged in a hanging room. All these
products stay that way until morning when they are transported back to the owner
or to the market. This practice may cause deterioration or development of
pathogenic and spoilage organisms. There is also a higher risk of contamination
from the environment.
Rough treatment of containers is often not avoided in the abattoir. Therefore, the
end-products are susceptible to contamination.
No methods of preservation are used in the abattoir. They transport truck only has
a chiller at the back to preserve the products while they are being transported to the
market or back to the owner.
Packaging materials are not used in the abattoir since they do not package their
products.The storage for packaging materials was not shown. The meat inspector
only mentioned that sometimes they use plastic wraps to cover the carcass but it is
not often done.
The product containers are cleaned after each use and only inspected once before
they are used again to ensure satisfactory conditions. The meat inspector said they
are cleaned every day using running water and brush. They also use powdered
laundry soap in cleaning and formalin as a disinfectant. They also use a
disinfectant from the Department of Agriculture which the meat inspector did not
specify. The containers are dried first before products are placed there.
The abattoir has no packaging station. Thus, the products are vulnerable to
 prelude the introduction of contamination into contamination prior to, during and after it was transported to the market. They only
the product? place the offals in crates and the carcasses are only hanged.
Storage and Transport of the End-Product
Is the end product stored and transported The end products are not stored that long (at least 2 hrs only) and are transported
under such conditions that will preclude immediately back to the owner or to the market come morning. The offals are put
contamination and/or proliferation of the in crates and are placed inside the transport truck. The transport truck is has a
product or damage to the container chiller in the back for ideal transport of the meat. The carcass is also hanged at the
back of the transport truck together with the offals of each carcass. The
temperature of the back of the truck was not specified and thus, it cannot be
answered if the temperature is ideal for the transport. In addition, the meat
inspector said that they cover the carcass with plastic wrap but is only seldom
done.
During storage, is periodic inspection of the Products are stored not for long. However, inspection of end-products is being
end-product undertaken to ensure that only done before they are placed in crates but it is only done once. This is to ensure that
food fit for human consumption is dispatched? only those fit for human consumption is dispatched.

III. ENUMERATION
A. Good points
B. Bad points
IV. RECOMMENDATIONS
A. To correct bad points
B. To further improve the hygienic status of the establishment