APPLICATION OF MEASURES OF DISINFECTON, DISINSECTON AND RODENT CONTROL IN SLAUGHTERHOUSES

Abstract

The responsibility of all food business operators is the prevention ofconditions that can lead to the development and spread of foodborne diseases.Hazard Analysis and Critical Control Points HACCP (Hazard Analysis CriticalControl Point) has been identified as the most effective standardized approach thatreduces the risks of foodborne diseases and is therefore accepted by FAO (Foodand Agriculture Organization) and WHO (World Health Organization). Disinfection,disinsection and deratization (DDD) is just one of the prerequisite programmes inthe application of the HACCP system in the food industry. By implementing thesemeasures, manufacturers are closer to their ultimate goal which is a safe productof high quality. Measures of disinfection, disinsection and deratization are carriedout continuously and involve complex, carefully planned and complete proceduresfor destruction of microorganisms, insects and rodents. These measures require acombination of preventive and curative measures and they must be implementedin order to achieve the expected effects. Companies that implement DDD measuresmust have trained staff who understand the principles of HACCP and know how toapply these measures in a way that will not pose a risk to the end consumer.