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Hazard analysis and critical control point (HACCP) and hygiene control auditing in Irish beef abattoirs
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2007-06
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Report 91.pdf
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Hazard analysis and critical control point (HACCP) and hygiene control auditing in Irish beef abattoirs. The National Food Centre Research Report No. 91. Declan J. Bolton et al. Dublin; Teagasc, 2007. ISBN 1841704822
Abstract
This project validated two innovative technologies for use in improving the
safety of Irish beef. Online monitoring was developed and successfully tested
as a tool for controlling faecal contamination on beef carcasses with the
resultant reduction in microbial counts. A novel anti-microbial, LactiSAL®,
was also tested and validated for use in the beef industry.
Sponge swabbing using a polyurethane sponge was developed and validated
for use in carcass testing as required in European Commission Decision
2001/471/EC. The costs of developing and implementing a HACCP system in
Irish beef slaughter plants were assessed. Furthermore, a guide to relevant
food safety legislation, including the development and auditing of HACCP
and prerequisites for beef slaughter (in compliance with 2001/471/EC and
the European Commission Hygiene Regulations), was developed and
published.