Evaluation for Principles of food Hygiene and Safety in some Sudanese Meat Plants

Abstract

This study was designed to assess the principles of food hygiene and safety for three meat processing factories in Khartoum state. One of these factories situated at Alshagara (the industrial area-Khartoum), while the remaining factories at Bahri (the industrial area-Bahri). The study was carried out based on a checklist as a tool for collection information for sanitation and hygiene requirements. The inspection results of these factories reflect that the three factories are not complying with regard to the location as many hazards surrounding them. The processing entrance lacking buffer zone and no effective program for pest control. Moreover, the waste is not removed from the premises on a regular base, beside that no ice maker attached to the factory, and the way storage of chemical materials not complying and no separated room for packaging materials. The personal hygiene in these factories are not following with regard to hand washing, factory clothes and employee practices, but only one factory is complying in clothes side. In all factories processing room, chill room, filleting room, raw material receiving, equipment and freezing room are complying with regard to food safety, among them two factories were found that not used to clean the equipment after each shift. In all factories flow chart is not clear and no separate between dry and wet area which may affect the food safety. The study recommended that the principles of food hygiene and safety are a good starting point for companies to start quality assurance system, but still the implementation of HACCP system is very important and more studies for food safety are needed.