Approaches to safe meat food production

1
Safe Meat Food Production From Small Ruminants

• Mohammad Ashraf Paul
• Prof-cum-chief scientist
• Division of Livestock Products Technology
• FVSc AH,SKUAST-Kashmir

2
Food Safety Management Systems

• TQM/GMP/GHP/GAP/HACCP
• GMP is a part of quality assurance programme
  that ensures production consistently controlled
  to the quality standards appropriate to their
  intended use and as required for certification.
• GMP is aimed primarily at diminishing the risks
  inherent to any production

3
Food Safety Management Systems

• GMP/GHP/GAP - All practices regarding the
  conditions and measures necessary to ensure the
  safety and suitability of food at all stages of
  the food chain
• HACCP - A system which identifies, evaluates and
  controls hazards which are significant for food
  safety

4
GMP/GHP

• Primary production
• Establishment design facilites location,
  premises rooms, equipment, facilities,
  maintenance , sanitation cleaning, pest
  control, waste management
• Control of operations

5
GMP/GHP

• Personnel Hygiene health status, illnesses,
  personal cleanliness, behaviour, visitors
• Transportation design, use maintenance
• Product information consumer awareness
  identification, labeling, consumer education,
  traceability recall
• Training

6
HACCP

• WHO, FAO and other international organizations
  like OIE, CAC, ICMSF and ISO have recommended
  HACCP as an effective and economical approach to
  food safety and quality
• Food Safety Management Systems - A holistic
  system of controls that manage food safety
  includes GHPs HACCP management systems elements
  policies and traceability/recall systems

7
HACCP

• An internationally accepted methodology to reduce
  and manage risk
• A preventive system for food safety that
  addresses chemical, physical and biological risk
• Treats the production of food as a total,
  continuous system, assuring food safety from
  production to consumption
• 7 Principles 12 Steps

8
HACCP Principles

• Conduct a hazard analysis
• Determine the CCPs
• Establish Critical Limits
• Establish a system to monitor Control of the
  CCPs
• Establish the Corrective Actions to be taken
  when monitoring indicates that a particular CCP
  is not in control
• Establish Procedures for Verification to confirm
  that the HACCP System is working effectively
• Establish documentation concerning all
  procedures and records appropriate to these
  Principles and their application

9
HACCP 12 Steps

• Assemble HACCP Team
• Describe Product
• Identify intended Use
  Pre -Steps (PRPs)
• Construct Flow Diagram
• Onsite Confirmation of Flow Diagram
• Identify all potential hazards associated with
  each step consider measures to control
  identified hazards
• Determine the CCPs
• Establish Critical Limits for each CCP
• Establish a monitoring system for each CCP
• Establish Corrective Actions
• Establish Verification Procedures
• Establish documentation Record Keeping

10
Does HACCP Address Quality/Safety?

• HACCP defined as a system identifies, evaluates
  controls hazards which are significant for food
  safety. Basically designed to address safety
  ,However, can be applied to other aspects of food
  quality also (as mentioned in preamble)
• While the application of HACCP to food safety
  was considered here, the concept can be applied
  to other aspects of food quality

11
Application to Animal Production

• Hazards are generally due to
• environment ,
• pests ,
• diseases of animals plants from measures to
  control these,
• contaminants,
• hygienic conditions

12
Application to Animal Production

• Hazards associated with primary production may or
  may not be eliminated or reduced to acceptable
  levels depends on subsequent processing/
  handling (eg E.coli in poultry,vibrios in
  seafoods, residues in animal products)
• Good practices need to be followed with the aim
  of ensuring food safety wholesomeness (GAP/
  GHP) aim is that hazard is not introduced

13
Approaches to safe meat food production

• HACCP approach
• Sheep Safety and Quality Assurance (SSQA)
• Meat Goat Quality Assurance (MGQA)
• Total Quality Management (TQM)

14
Sheep Safety and Quality Assurance (SSQA)

• Three sequential levels of Implementation to be
  addressed by the producers have been laid out
• L1 (SSQA Participant Education) is designed to
  educate producers about the programme
• L2 (SSQA Certified Development of site specific
  Plans) designed for education of small producer
  groups to implement the programme
• L3 (SSQA Verified Verification) designed to
  verify that producers have implemented the
  programme and that they are following the
  relevant guidelines

15
Meat Goat Quality Assurance (MGQA) 

• The production practices in MGQA are designated
  as Preferred Production Practices (PPPs)
  represent CCP,s and include
• Flock Health PPP,s
• PPP,s in Nutrition
• PPP,s in Management
• PPP,s in Record Keeping
• PPP,s in Biosecurity

16
Flock Health PPP,s 

• PPP 1Establish and follow a flock health
  programme
• PPP 2 Establish a valid vet-client-patient
  relationship
• PPP 3 Store and administer drugs according to
  labeled use or vet authorized off-label use and
  follow all withdrawal periods
• PPP 4 Use proper injection techniques including
  proper injection sites
• PPP 5 Provide training on proper dosage and
  administration to all persons treating animals

17
PPP,s in Nutrition

• PPP 1 Provide proper nutrition to all animals
  according to age and stage of production
• PPP 2 Ensure that feed and water are free of
  contamination
• PPP 3 Comply with regulations on any ban imposed
  on feeding of some ingredient/material
• PPP 4 Take proper care on the use of medications
  and other feed ingredients
• PPP 5 Record use of chemicals on pastures/farm
  land to prevent harvesting and feeding of feed
  materials containing chemical residues

18
PPP,s in Management

• PPP 1 Provide proper care to all animals
• PPP 2 Use proper gathering and handling
  techniques to reduce animal stress
• PPP 3 Provide training in proper animal care and
  handling techniques to all people working on the
  farm.
• PPP 4 Inspect facilities periodically to
  maintain them in good working condition

19
PPP,s in Record Keeping

• PPP 1 Identify each animal uniquely
• PPP 2 Maintain records on all animals on
  pertinent production parameters, vaccinations
  given and other drug treatments
• PPP 3 Periodically review records for
  completeness and accuracy

20
PPP,s in Biosecurity

• PPP 1 Establish a biosecurity plan for the farm
• PPP 2 Minimize/ avoid contact between farm
  animals and outside animals
• PPP 3 Establish a quarantine protocol for
  animals entering the flock
• PPP 4 Establish a protocol for visitors to the
  farm
• PPP 5 Do not allow persons who have had contact
  with suspected diseased animals

21
TQM- Key principles

• Consistency towards improvement of product and
  service
• Avoiding delays, mistakes, defective materials
  and defective workmanship
• Cease dependence on inspection to achieve
  quality, build quality in the first place
• Meaningful measures of quality along with
  competitive cost
• Constant improvement of the system of production
  and service to increase quality
• Institute modern methods of training for all
  employees

22
TQM- Key principles

• Institute leadership- encourage people do a
  better job
• Work effectively without fear
• Overcome barriers and encourage problem solving
  teamwork
• Eliminate arbitrary goals, posters and slogans
  that seek new levels of productivity without
  providing methods
• Use scientific methods for improvement of quality
  and productivity
• Remove barriers that deprive workers of their
  pride of workmanship
• Institute a vigorous program of education and
  retraining
• Take action to accomplish transformation