Detailed and comprehensive hygiene rules in accordance with the HACCP principles ensure a high food safety and quality at the abattoirs. The hygiene rules contain requirements for the abattoir staff’s clothes, hand hygiene and tools.
According to the EU's regulation on food safety hygiene (852/2004), the manager of a food business operator must implement and follow permanent procedures under the production based on the HACCP principles.
Critical control points
HACCP is an abbreviation of Hazard Analysis and Critical Control Points and has been a part of EU’s hygiene legislation since 2005. HACCP is an internationally acknowledged method for analysing the production and identifying risks in relation to food safety that must be taken into account during the daily work. The method is used by developing self-control programmes and is a fundamental element in certified quality systems for food safety.
According to the HACCP principles, all abattoirs must have internal hygiene rules for e.g. employees and persons from the outside who perform occasional work at the abattoir.
The hygiene rules apply during work and visits to production facilities during the entire production time and include:
- Requirements for work clothes and footwear
- Requirements for the sequence of dressing (first beard net and hairnet, then cleaning and disinfection of hands, then putting on of pants and smock and finally shoes/boots)
- Requirements for jewellery and makeup not being worn in the production facilities
- Personal belongings must not be brought into/placed in the production
- Personal tools (knives, chain mail gloves etc.)
- Restrictions against bringing food, drink, medicine into the production and bans on smoking
- Traffic in the production (traffic must take place from clean area into unclean area)
- Requirements for hand hygiene (for example at passing through hygiene sluices, after breaks, after visits to the toilets, in connection with every contaminations of hands)
- Illness (contact to immediate manager at a number of symptoms of disease) and if you have sores or bandages
- Handling of products, e.g. guidelines for treatment of products with visible contamination
- Handling of trays or other equipment in contact with products or product-carrying surfaces
- The use of packaging
- The use of tools and codes of conduct at repair work during production