Safety in Meat and Poultry Production Essay

Safety in Meat and Poultry Production Essay

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Safety in meat and poultry production is of paramount importance. Contaminated meat or poultry products present health hazards to the consumers. Bacteria, viruses and parasites as well as chemical residues present in meat and poultry products present health hazards to consumers. It is important that anyone practicing sheep production to understand application of Hazard Analysis Critical Control Point (HACCP) in meat production as well as the chemical residues in meat that are of health significant.
Sheep production
Many farms practice sheep production as an alternative source of income. Farms rear sheep for meat, milk, wool, hide and skin. Sheep reared for other products other than meat finally produce meat as the by-product. According to Food and Agricultural Organization (FAO) (2001), Australia leads in sheep meat production. Most sheep reared in the United States of America are primarily for meat production or production of lambs for meat (sheep 201, 2011).
Application of Hazard Analysis Critical Control Point (HACCP) in meat and poultry processing plan
During processing of meat and poultry products, contamination by bacteria, viruses and parasites can occur. Contaminated meat and poultry provides an environment for the growth of the contaminating organisms (Northcutt and Russell, 2010). This make such products unfit for human consumption or cause food-borne illnesses to consumers if they consume the contaminated products. In 1959, Pillsbury developed the concept of HACCP when producing microbiologically safe foods for space flights (Northcutt and Russell, 2010; United States Department of Agriculture and Food Safety and Inspection Service, 1999; Keener, 2009; haccpalliance, n.d and Tompkin, 1994).
The National Academy of...


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...ce Verification. United Kingdom:
Optibrand Ltd., LLC.
Melville, J, (1993). Essential Principles of an Acceptable Meat Inspection System-National or
International. Australia: CSIRO.
Northcutt, J and Russell, S, (n.d). General Guidelines for Implementation of HACCP in a Poultry
Processing Plant. Retrieved from:
http://www.caes.uga.edu/applications/publications/files/pdf/B%201155_4.PDF
Sheep 201, (2011). A Beginer’s Guide to Raising Sheep: Meat, Milk or Wool? Retrieved from:
http://www.sheep101.info/201/meatwoolmilk.html
Tompkin, R, (1994). HACCP in the Meat and Poultry Industry. Butterworth-Heinemann.
United States Department of Agriculture and Food Safety and Inspection Service, (1999).
Generic HACCP Model for Raw Ground Meat and Poultry Products. Washington D.C.
Retrieved from: http://www.fsis.usda.gov/OPPDE/nis/outreach/models/HACCP-3.pdf

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