Abstract
An investigation in North-Western Somalia (Somaliland) to determine opportunities and challenges of setting up a Hazard Analysis and Critical Control Points (HACCP) system to be adopted and complied with during operations in an export slaughterhouse was carried out for more than two years. A baseline and after intervention microbiological analysis was carried out on 500 wet and dry meat swab samples collected from carcasses from the slaughterhouse. The analysis was against total viable counts, E. coli counts and Salmonella species. It was established that after intervention through capacity building and supply of basic livestock slaughter equipments and tools, levels of carcass contamination reduced though not statistically significant. Slaughterhouse workers were trained on food safety quality assurance systems of good hygiene practices, standard operating procedures, sanitary standard operating procedures among others. Good opportunities of establishing HACCP system were high as the slaughterhouse had a ready supply of livestock for slaughter and high demand of Somalia small ruminant carcasses in the Middle East countries. However, the implementation faced severe challenges including lack of transport plane for carcasses to export market, frequent severe drought shocks, stiff competition from export of live livestock from Somalia, stiff competition from other countries exporting carcasses to Middle East countries; among others. These led to interruptions to operations and subsequent closure of the slaughterhouse impacting negatively on establishment of a vibrant operational HACCP system.
Highlights
The main aim of food manufacturers is to produce high quality and safe foods
Good opportunities of establishing Hazard Analysis and Critical Control Points (HACCP) system were high as the slaughterhouse had a ready supply of livestock for slaughter and high demand of Somalia small ruminant carcasses in the Middle East countries
This was purposively selected based on prevailing security status, being the only operating export slaughterhouse, ease of communication and government export meat regulating institutions that are paramount to implementation of the HACCP system
Summary
To assure the safety of food, establishing a system based on a continuous management including total quality management, hygiene and good manufacturing practices is essential. Hazard Analysis and Critical Control Point (HACCP) system should be examined and complied with in any food processing facility [1]. HACCP system is defined as a systematic scientific approach aimed at providing food production process quality assurance control. It is designed to prevent the occurrence of food safety public health hazards in processed foods by identifying, evaluating, preventing, eliminating, controlling or reducing hazards which are sig-. Nificant for food safety to acceptable levels. It ensures that control measures are applied at any point in a food production chain where hazardous or critical situations for hazard contamination could occur [2,3]
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