Abstract
Meat products are frequently implicated in foodborne diseases. The hygienic status of dressed carcasses is largely dependent upon the general slaughterhouse hygiene and the skills of the workers. Training, knowledge of food safety issues and communication skills of slaughterhouse workers were evaluated to identify their role in the contamination of carcasses. Face-to-face interviews were conducted in a range of languages as no common language was spoken by all workers. Educational standards were generally low. About 17% of workers had no formal education and the majority of them (89%) had no training in safe food-handling. Personal hygiene standards were also low. In general, workers did not view themselves or the equipment as possible sources of contamination. The majority of the workers had limited understanding of effective cleaning regimes and sanitising procedures. The results demonstrate the potential benefits of appropriate educational and skills training in reducing the contamination levels on dressed carcasses.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
More From: International Journal of Postharvest Technology and Innovation
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.