Abstract:
The purpose of this study is to investigate current situation level of good hygienic practice through knowledge, practice and attitudes of the HACCP application inbroiler marketing chain in Atbara locality. The study cover (30) producers and (30) slaughter workers. Questionnaire data about producers were collected by direct interview. The study mentioned that the producers had open system were 60% while the rest (40%) had semi close system. Data showed 46,7% of responders had high knowledge, 36,7% had middle knowledge and 16,3% had low knowledge that indicate majority of them they had an acceptable knowledge about quality as base for the HACCP but they need to increase knowledge of GMP, HAS and HMS by ongoing training on poultry production cycle. Also the questionnaire data about food safety, attitude and meat hygienic practice during slaughtering process illustrate that the responder whom had good knowledge were 60% while whom had excellent attitude in various states in food safety were 86.7%, but there were poor hygienic practice among slaughter workers because only 22% of responder wash hand before and after work, also 63,3% eat and drink during work and 43,3% smoke. They need more training in personal hygiene food safety , also they must apply their knowledge and attitudes in work practice, so this study showed there were not association between food safety knowledge and attitudes .concequal no correlate. Finally we had to have pre requesting program in each abattoir operator in production and industry in Atbara locality as primary step becauseIf the HACCPmanagement program is used without the prerequisitemanagement program, this will likely result in a waste ofresources and money, and might cause resistance forfuture HACCP system implementations.
