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Hand-washing facilities

Correctly washing hands is an


important step can take to minimise
the risk of foodborne illness in abattoir.
Abattoir should have;
Leg/elbow operated
Liquid soap available
Paper tower available
Bin for used paper towel
Hand washing notices

Proper Hygiene
Basis for meat safe.
Sanitation Standard Operation
Procedure
A written system detailing how
cleanliness of premise, processing,
equipment and personnel is achieved
and maintained before and after
processing.

Sanitation and hygiene product in

Hygiene
Systematic control of environment
conditions during processing storage and
transportation preventing contamination.
Includes program such as

Cleaning and sanitising of processing equipment.


Cleaning of walls, floors and ceilings.
Cleaning of toilet blocks and amenities rooms.
Pest control.
Personnel hygiene of employees.
Hygiene conditions during processing.

Pre-operational hygiene. To ensure:


Surfaces and equipment coning in contract with edible
product are absolutely free from visible contamination.
They must look clean, smell clean and feel clean.
Ensure hot water(82)can be supplied and sanitising units
are functional.
Ensure soap dispensers contain adequate quantities of soap
and are functional.

Operative must wear clean clothing and


use only clean equipment.
Operational hygiene refers to procedures
in place for prevention or elimination of
contamination during processing. It
includes:

Cleaning and sanitising of equipment and


facilities
Personnel hygiene
Product handling

These parameters are monitored by


organs, leptic and microbiological method.
Equipment used in processing must be
cleaned and sterilized between carcass.
Other equipment should be washed and
cleaned regularly especially when
contaminated.
Protective clothing should be washed
when contaminated.

Inedible area equipment shall not be used


in edible areas.
Containers for inedible products shall be
clearly identified.
Personnel hygiene is extremely important
and includes:

Health of individuals
Their personnel habit.
Clothing and gear.
Toilet facilities.
Hand washing.

Vital to establish work procedures for


every process. It allows for
consistency during processing.

Attire of workers
All protective clothing must be light in colour. This does
not necessarily apply to workers in lairages/receiving
areas and dirty areas.
Protective clothing comprises of the following:
Head covering (hard hat to comply with the terms of the
Factory Act).
Long hair (longer than the overalls collar) must be covered
by a hairnet.
Washable, strong and waterproof head and neck covers for
workers dispatching meat.
Aprons made of strong durable impervious material and may
not be removed from the room in which they are utilised, and
must be washed and hung on hooks during breaks.

Gumboots White gumboots are required. They


stain easily and therefore must be washed
frequently at the boot washing facilities, which are
compulsory at the entrances to the slaughter floor
where meat is handled or processed. Gumboots
must be cleaned before removal and stored in the
change room. Care must be taken not to damage
the outer shiny surface of the boots by using coarse
scouring agents. Black gumboots maybe worn in
dirty areas.
Clean one or two piece overalls Regulations
stipulate that the abattoir owner will issue a clean
protective overall to every worker at the start of
every working day. The overall must cover all
private clothing.