martes, 25 de noviembre de 2014

Finland poultry system is strong but could be improved

Excessive splashing of water on the slaughter line close to exposed meat should be avoided.
Related topics: Regulation and safety, Meat, fish and poultry, HACCP, Cleaning and hygiene Finland’s control system for poultry meat and products is organized and has extensive guidelines but still could improve, according to the Food and Veterinary Office

The audit team was told that 103,544 tons of chicken meat and edible offal of chicken and 7,400 tons of turkey meat and edible offal of turkey were produced in Finland in 2013. There have been no RASFF notifications for Finish poultry meat and products since the beginning of 2008.

Fails in Hygiene operations:
1    Work layout could not ensure against cross contamination (incoming unpackaged meat was transported through the place of storage of final product, a cutting room used as a passage for incoming packaged meat).
2    Excessive splashing of water on the slaughter line close to exposed meat, chemicals, wrapping materials, spices and food additives stored together and in close proximity and liquid mixes of spices stored despite best before dates having expired were also found.
3    In terms of maintenance, the audit found an example in the slicing room of final RTE product of damaged and rusty equipment in close proximity to exposed product and in contact with wrapping material of this product.

HACCP controls: In meat processing plants visited critical control points (CCPs) such as heat treatment points, use of nitrites in meat products, smoking process and contamination with Polycyclic Aromatic Hydrocarbons and storage temperatures of final products were adequately monitored.
In one cutting plant the temperature of chilled meat monitored by the FBO as a CCP in its HACCP plan was repeatedly and frequently above the limit of 4ºC. The corrective action, the addition of ice was always used. In other case the temperature of meat was not monitored during production with cutting and meat preparations production. This element was not included in establishment’s HACCP system.

All sites had a comprehensive sampling plan and analyses were carried out mostly in compliance. But non­conformities were also observed.
In one site, according to own check sampling records, one sample was taken instead of the five required when final products (fresh cut meat and MSM) were sampled for.

Source: FoodQuality

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