From the abattoir to processing

Traceability and sanitary inspection at the abattoir

Bacon pigs (porcs charcutiers) are identified with a tattoo at the rear of the shoulder bearing the marking code of the breeding site they have come from. This marking is done at least 3 weeks before leaving the farm.

When it arrives at the abattoir, the animal must be accompanied by documents indicating its identity number. Abattoir management, monitored by the veterinary inspection service, checks the ICA (food chain information). Based on the identification, a slaughter number is put on its carcass. The abattoir needs to be able to find the animal’s identity number at any time, from this slaughter number. This system guarantees traceability.

 

The ICA

The food chain information (Information sur la Chaîne Alimentaire), in the abattoir, is one of the cornerstones of controlling sanitary risks, both biological and chemical and at times physical, by enabling abattoir management to stay informed of the quality of the live animals coming onto their premises.

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All animals are examined to ensure they are in good health. Any animal that is sick, unidentified or is not accompanied by its sanitary documents is immediately withdrawn from commercialization and therefore from human consumption.

Abattoir management is responsible for applying current regulations in terms of hygiene and quality (premises maintenance, carcass preparation, material…). They check the effectiveness of their working methods using bacteriological self-inspections.

Before being taken into cold storage, the carcasses are inspected by veterinary services from the Agriculture Ministry which ensures they are fit to enter the human food chain. The healthy condition of the meat is assured by stamping the carcasses, certifying that the meat has passed inspection and identifying the slaughter company.

 

Self-inspections

Industry professionals, responsible for the sanitary quality of the products they commercialize, implement self-inspection procedures. These inspections are carried out internally by the company or by independent external organizations.

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All these operations are carried out under surveillance from local authority veterinary services (directions départementales des services vétérinaires) (DDSV). After slaughter, the carcasses are chilled at an internal temperature lower or equal to +7°C for 24 hours. They are then taken to a cutting area.

 

The DDSV, local authority veterinary services (Directions départementales des services vétérinaires)

The DDSV are decentralized departments from the French food, agriculture and fishing Ministry. There mission is to ensure nationwide application of regulations and to set up an effective and rapid emergency network. A regional level coordinates local departments under the authority of the region’s prefect.

Over 4000 agents in 100 local départements monitor and inspect food quality, from the field to the table. Their work is supported by over 5000 practising veterinaries involved in livestock production.

This way, on a daily basis, these specialist agents, who hold administrative and legal powers, contribute to safeguarding public health, animal health and the environment.

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Quality inspections and procedures in cutting and processing workshops

To ensure the sanitary quality of meat, any contamination during handling and any multiplication of micro-organisms must be avoided. Production workshop employees respect good hygiene practices; cutting rooms are kept at a maximum temperature of 12°C; and regular inspection of the quality of products is carried out by self-inspections.

Every location along the food chain, from the abattoir to the processing company, implements a sanitary control plan adapted to the premises and based on the principles of the HACCP.

 

HACCP

HACCP stands for Hazard Analysis Critical Control Points. This is the application of a systematic scientific method which enables biological, chemical and physical risks associated with raw materials and the various operations to be carried out on the food to be identified, in order to then define the critical points for controlling these risks and thereby ensuring the safety of the finished product, delivered to the consumer.

The Codex Alimentarius Commission – an international association responsible for harmonizing regulations in terms of food safety – has decided to use the HACCP method as a reference.

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This way, strict procedures for ensuring sanitary quality of raw materials and finished products are applied by the companies (traceability, microbiological quality of incorporated meats, validation of use-by dates, product compliance…). Each production site is subject to regular inspections and certifications, carried out by external independent organizations, by public authorities or by customers themselves.

Conserving the cold chain in transport

On leaving the abattoirs and cutting areas, carcasses and meat are transported to their destination in vehicles or containers designed and equipped to maintain internal temperature at +7°C.

They comprise smooth internal walls, easy to clean and disinfect, and anti-corrosion materials. Every vehicle is cleaned and disinfected before and after each journey.

Respecting the cold chain during transport and warehouse storage is key to maintain product sanitary security. It is then up to the consumer to ensure their foodstuffs are kept in optimum conditions (cold, not exceeding the use-by date…) and used correctly (cooked thoroughly, cleanliness of cooking utensils, personal hygiene…).

Strict and efficient warning procedure in the event of risk

In the event a health problem is discovered, any employee on the food chain (farmer, slaughterhouse employee, processing industry employee, veterinary…) must alert the veterinary authorities. It is their responsibility to make an initial analysis of the situation and to inform, if necessary, the administrative bodies involved: DGCCRF and DGS (Direction Générale de la Santé).

 

The DGCCRF, the French office for consumption, competition and consumer protection (Direction générale de la consommation, de la concurrence et de la répression des fraudes (Ministère de l’économie, de l’industrie et de l’emploi)

The DGCCRF’s role is to ensure free and fair competition on the French market and to protect consumers. Its cope covers security, fair trading and quality of consumer goods (ingredients, additives, authorized treatments, labelling, trading practice…) and also services. Food makes up a part of its activities. 4100 agents work in market inspection, including 2000 investigators covering the entire country in a central office and 100 local units.

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In the event of an immediate risk to human health, the company is obliged to withdraw or recall products likely to present the same risk as the infected sample. When a risk is detected in an exported product, the official authorities in the country of destination are informed immediately by the French authorities. Agricultural and veterinary representatives posted in the embassies concerned are responsible for liaising with the national health authorities.

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