Resumen de SE 02. Hazard analysis critical control points model in slaughterhouse, under sustained development
G. Gonzalez, Armando Aguilar, Frida Leon, A. F. Altamirano, J. Fernando, O. R. Gomez
HACCP is a systematic and prevention method, being its goal food safety. Food safety becomes a need and essential to get a great reduction to effects due to consumers health by products elaborated prone to food transmissible diseases. A crucial point is slaughter house a necessary link between producers and consumers. Meat inspection regarding food safety is based in finish products, but it is not a warranty about meat and offals harmlessness. In order to put in practice HACCP in any slaughter house, firstly we must take compulsotory contrrol approachs, like using daily potable ware, check cloride concentration, microbiological sampling routine, time-temperature profiles (heating and cooling control, harmful fauna control, loading and unloading records shipments). HACCP and a handling could be in its begining costly slaughterhouses but we must know that the goal of this programme in its end is to maintain mankind health and our ecological environment so we have to stress that every slaughter house could begin to elaborated in its schemes to put in practice HACCP, doing special urgency in a minimun sewage processing and obtain a first treatment within slaughterhouse premises.
