Hazard Analysis Critical Control Point (HACCP) is recognized worldwide as a science-based and systematic approach for food safety. This has been initiated to establish the HACCP system in Korean slaughterhouses by suggesting some effective implementations. For the purpose, the compliance level of facilities and equipment of the slaughterhouses based on the Livestock Products Sanitation Act was analysed. This study will help the slaughterhouses to prepare their own effective HACCP plan and the government can make good use of this study as a scientific base of HACCP policies.
This study shows very poor implementation of SSOP in slaughterhouses. Only 27% of slaughterhouses have effective SSOP out of all the study cases, and there are either no or ineffective SSOP in 46% of slaughterhouses.The level of facilities of the slaughterhouses also were not so effective.
The level of facilities in general was good in 38.8%, mediocre in 12.9% and poor in 48.3% in cattle and pig slaughterhouses. Level of derogation from the legislative facilities criteria were by the order of isolating area, entrance/exit, ante-mortem inspection room, processing area, disinfection preparation room, viscera processing room, toilet, chilling/freezing room. In poultry slaughterhouses the facilities level was good in 71.8%, mediocre in 11.7% and poor in 21.2%. And level of derogation was by the order of ante-mortem inspection room, inspection/test room, entrance/exit, toilet, processing area, changing room, and killing/bleeding room.
This study shows very inefficient implementation of GMP(Good Manufacturing Practices) and SSOP in most slaughterhouses that are the most important basis for HACCP system.
In conclusion, It is accepted that HACCP is a very effective and useful system to assure meat safety in slaughter-houses. In order to establish the successful HACCP system in Korean slaughterhouses, adequate implementation for HACCP in the meat industry including owners and employees of the slaughterhouses, is required.
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