Food safety management in broiler meat production

Abstract

PurposeEnsuring compliance with food safety legislation and market requirements is one of the key issues facing the poultry meat industry. The purpose of this paper is to analyse how a pre‐requisite programme (PRP) and key performance indicators for food safety can be developed in the poultry meat supply chain.Design/methodology/approachThe first stage of the research involved an examination of literature, which was conducted using desk research. The second stage includes a discussion on food safety management systems in primary production and the development of food safety plans with an associated PRP.FindingsEffective food safety management systems in primary production are critical to supplying food which is safe and wholesome. In order to manage food safety effectively measurable indicators of performance should be developed. These will provide data on the suitability of the food for sale, the effectiveness of the food safety management system and any potential areas of weakness which in turn will drive continuous improvement.Originality/valueThis study is of benefit to the broiler industry in the further development of quality assurance standards and business improvement models.