At the abattoir and in the cutting room: hygiene, quality and health inspections

Traceability and health inspections during the slaughtering process

©Rébecca Pinos/Min.Agri.Fr.

When the poultry arrive at the abattoir, they are all examined to ensure of their good health and that transportation conditions were adequate. The abattoir manager, under the supervision of the veterinarian inspection office, verifies that the ICA has arrived at least 24 hours before the animals. Any animal that is sick, poorly identified or lacking health paperwork is immediate

 

The ICA

In the abattoir, the information on the food chain is one of the foundations of the control of health risks, both biological and chemical, in the sense that it allows the abattoir manager to be informed (in the event that he is not the animal breeder) of the quality of the live animals that are brought into his abattoir.

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The abattoir manager is responsible for following applicable hygiene and quality rules (upkeep of the building, carcass preparation, equipment, etc…). In addition, he is to verify, using bacteriological internal inspections, the efficiency of his work methods.

 

Internal inspections

Professionals who are in charge of health quality are compelled to proceed with internal inspection procedures: they are done both internally and by external independent entities.

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Poultry is also inspected after the slaughter. All operations are conducted under the supervision of the DDSV, who accompany professionals in their commitment to controlling the quality of their products.

As far as poultry headed for Muslim markets goes, slaughtering is done according to the halal ritual, in the strict respect of both Islam's fundamental rules as well as hygiene and traceability norms.

 

Halal slaughtering

It is done according to specifications that are established by a certifying agency that is independent of the abattoirs, which ensures the respect of the following: animal is alive when action starts, orientation of the bleeding, presence of a certified Muslim sacrificer, straight manual cut with a knife.

The carcasses are stamped. Also, during storage and transport, halal and non-halal meat are physically separated.

The storeowner, wholesaler and all halal intermediaries must be able to justify of the strict adherence to the rules relative to the halal nature of the products sold by them, by holding a certificate of the halal slaughter which is authenticated by an inspection organisation that is recognised by both religious and public authorities.

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Inspections and quality procedures during cutting process

©Rébecca Pinos/Min.Agri.Fr.

In order to guarantee the health quality of meat, any contamination (during handling) and multiplication of undesirable microorganisms must be prevented. This is only possible in cold temperatures. Work areas are therefore refrigerated (12°C maximum) and the products are maintained at a constant temperature between 0 and 4 degrees after the slaughter, up until the sale to the consumer.

Since 2003, a national campaign against salmonella exists (in conformity with regulation CE 2160/2003). It is based on the holding of every industry player accountable and on the inspections done by the DDSV: bacteriological inspections on cut poultry, building and equipment inspections, verification that the cold chain is adhered to, etc… A stamp of health bearing the abattoir's certification number is placed on the label of the packaged meat. It guarantees adherence with regulatory requirements.

Rigorous steps are taken by companies in order to control the health quality of both raw materials and finished products. They apply the HACCP method, and each location is subject to regular inspections and certifications made by external and independent entities, by public authorities or by the clients themselves.

 

The HACCP approach

HACCP stands for Hazard Analysis Critical Control Points. It entails the use of a systematic scientific method that allows one to identify biological, chemical and physical dangers linked to raw materials and the various procedures affecting the food. It is then possible to determine the critical points that can control these dangers and ensure the safety of the finished products which are delivered to the consumer.

The Codex Alimentarius Commission – the international authority in charge of harmonising food safety regulations – has decided to use the principles of the HACCP method as its reference point.

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Preservation of the cold chain during transportation

©Rébecca Pinos/Min.Agri.Fr.

The cold chain is uninterrupted, made up of walk-in freezers, transformation and packaging rooms, up until the dispatch platforms, refrigerated delivery vehicles or exportation containers. The meat is thus transported to its destination in vehicles that are designed and equipped to maintain the regulatory internal temperatures.

The vehicles and containers are made up of smooth internal walls that are easy to clean and are made of isolating, rustproof materials. Each vehicle is cleaned before and after each trip. The veterinarian agencies, amongst other independent inspection entities, once again are to ensure that hygiene standards are complied with.

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