2nd day (2.2) Falappa - Unido

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2nd day (2.2) Falappa - Unido

IMPROVEMENT OF THEHYGIENIC AND SANITARY CONDITIONSOF THE MEAT PROCESSING CHAIN


FOOD OF ANIMAL ORIGIN PRESENTS HIGH RISK OFMICROBIOLOGICAL AND CHIMICAL HAZARDSTHEREFORENO RESPECT OF HYGIENIC AND SANITARYCONDITIONS MEANS NO GUARANTEE FOR SAFITYFOOD


NEEDS FOR TECHNOLOGIES,LAWS AND RULESFOR FOOD OPERATORS ONTHE HYGIENE OF FOOD STUFFS


OBJECTIVES:• TO SECURE A HIGH LEVEL OF CONSUMERPROTECTION ON FOOD SAFETY• REDUCE TRADE BARRIERS FOR THE PRODUCTSCONCERNED


THE STRUCTURAL AND HYGIENEREQUIREMENTS HAVE TO BE APPLIEDTO:• ALL TYPES OF ESTABLISHMENTS• SMALL BUSINESS• MOBILE SLAUGHTERHOUSES• ALL FOOD OPERATORS AT ANY STAGE OFPRODUCTION PROCESSING ANDDISTRIBUTION OF FOOD


WITH 30 YEARS EXPERIENCEINTRODUCES:INNOVATIVESUSTAINABLEENVIRONMENTALLY FRIENDLYTECHNOLGIES


WITH THE OBJECTIVES:• HAVE HEALTHY FOOD• INCREASE THE ADDED VALUE OF THEPRODUCTS IN TERMS OF QUALITY ANDECONOMIC VALUE• IMPLEMENT PROFESSIONAL TRAINING FOR THEOPERATORS• MAKE ALL OPERATIONS OF SLAUGHTERINGAND PROCESSING WITH GREAT ATTENTION TOTHE EVIRONMENT• ALLOWED PRODUCTS DISTRIBUTION ON AGLOBAL MARKET


THESE RESULTS ARE ACHIEVABLEWITH:INSTALLATION OF FIX OR MOBILESLAUGHTERHOUSES ANDPROCESSING PLANTSWHERE PROCEDURESCAN BE IMPLEMENTEDAND MAINTAINED


FIRST STEPSLAUGHTERHOUSE IN ACONTAINER• SMALL SIZE• EASY TO MANAGE• MOBILE• REDUCED INVESTMENT


• CAN GUARANTEE THE SAME LEVEL OF HYGIENE ANDSANITARY CONDITION OF BIG INSTALLATION• CAN LINK THE PRODUCERS TO THE MARKET,BREEDING FARMS CAN SLAUGHTER THEIR ANIMALSAND DISTRIBUTE DIRECTLY ON THE MARKETCREATING BUSINESS OPPORTUNITIES WITH THEBENEFITS FOR ALL AREA• PROFESSIONAL TRAINING OF THE OPERATORS• RESPECT THE ENVIRONMENT


SLAUGHTERHOUSE REQUIREMENTSHAVE TWO DISTINCT ZONESDIRTY ZONE FOR:• STUNNING• BLEEDING


• PLUCKING ORSKINNING


CLEAN ZONE FOR:• EVISCERATION• CUTTING• PACKAGING


MUST HAVE INSTALLATION THAT PREVENTCONTACT BETWEEN THE MEAT AND THE FLOOR,WALLS AND FIXTURES, THAT ALLOW ACONSTANT PROGRESS OF THE SLAUGHTERPROCESS AND AVOID CROSS-CONTAMINATION


HAVE EQUIPMENTS FOR WASHINGHANDS WITH TAPS DESIGNED TOPREVENT THE SPREAD OFCONTAMINATIONHAVE FACILITIES TODISINFECTIONG TOOLS WITH HOTWATER AT 82°C


HAVE REFRIGERATED STORAGE FOR THE MEAT FORA CORRECT CONSERVATION, THAT BRING THETEMPERATURE OF PRODUCT FORM 35°C TO 0/4°C


ALL INTERNAL SURFACES,INCLUDING CEILING ARESMOOTHEASILY TO WASH ANDDISINFECT


HAVE A DRAINAGESYSTEM FOR WATEREVACUATION


ALL WASTE PRODUCTS FROMSLAUGHTERING ANDPROCESSING ARE COLLECTEDIN APPROPRIATE CONTAINERSAND REMOVED AFTER EACHPRODUCTION


IN SUCH PLACES WHEREELECTRIC POWER IS NOTAVAILABLE, IT IS POSSIBLETO USE AN ELECTRICPOWER GENERATOROR SOLAR PANELS


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