Assessment of HACCP prerequisites in poultry operations in Khartoum.
Journal name: World Journal of Pharmaceutical Research
Original article title: Assessment of the current situation of haccp prerequisites programmes adopted in portioning poultry operations in khartoum state, sudan
The WJPR includes peer-reviewed publications such as scientific research papers, reports, review articles, company news, thesis reports and case studies in areas of Biology, Pharmaceutical industries and Chemical technology while incorporating ancient fields of knowledge such combining Ayurveda with scientific data.
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Salma Yhia Salih Suliman and Elniema A. Mustafa
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World Journal of Pharmaceutical Research:
(An ISO 9001:2015 Certified International Journal)
Full text available for: Assessment of the current situation of haccp prerequisites programmes adopted in portioning poultry operations in khartoum state, sudan
Source type: An International Peer Reviewed Journal for Pharmaceutical and Medical and Scientific Research
Doi: 10.20959/wjpr20222-22685
Copyright (license): WJPR: All rights reserved
Summary of article contents:
1) Introduction
The study conducted in poultry meat portioning operations in Khartoum State, Sudan, between February 2018 and August 2020, aimed to assess the current implementation of Hazard Analysis and Critical Control Point (HACCP) prerequisites programs (PRPs). Twelve operations were selected, comprising six traditional and six modern systems. The research utilized a standardized observational checklist to collect data on various factors, including hygiene practices, premises location, and equipment maintenance. The findings revealed significant differences between the two systems, indicating that traditional poultry portioning operations did not meet international standards for food safety.
2) HACCP Prerequisites Programs
HACCP is a preventive approach essential for ensuring food safety, which encompasses good manufacturing practices (GMPs) and good hygiene practices (GHPs). The study demonstrated a significant difference in the physical characteristics of the premises where poultry portioning occurs. The modern operations were better located, posing less risk of food contamination compared to traditional operations. Furthermore, the separation of clean and dirty areas was notably more effective in the modern systems, highlighting the impact of SOPs and sanitation practices which are crucial for minimizing contamination risks in food processing.
3) Hygiene Practices and Equipment Maintenance
The study also assessed hygiene practices and maintenance of equipment across both operational systems. Although no significant differences were observed for some hygiene facilities, a notable disparity was found in documented training programs for staff, which were more prevalent in modern operations. Additionally, significant differences were noted in equipment calibration procedures and a commitment to preventive maintenance in the modern systems. These practices contribute to better operational control, ensuring that food safety measures are adhered to and thus confirming the competence of staff handling food products.
4) Pest Control and Sanitation
The issue of pest control emerged as another critical component in ensuring food safety. The study reported no significant differences in pest control programs between traditional and modern operations, suggesting that both systems were similarly challenged by potential pest infestations. Furthermore, the sanitation program demonstrated a significant difference, with modern operations having documented sanitation procedures in place. These measures are vital for maintaining clean environments that prevent foodborne illnesses, which are often linked to poor sanitation and pest control.
5) Conclusion
In conclusion, the assessment of HACCP PRPs in traditional poultry portioning operations revealed significant shortcomings in compliance with international standards. The study highlights the necessity for all poultry operations to adopt comprehensive HACCP PRPs to enhance food safety and public health outcomes. Effective implementation of training programs, sanitation practices, and equipment maintenance are essential steps toward improving food safety in the poultry industry. The findings underscore the importance of transitioning traditional operations to meet modern standards for the benefit of consumer health and safety.
FAQ section (important questions/answers):
What was the main purpose of the study conducted in Khartoum?
The study aimed to assess the current situation of HACCP prerequisites programmes (PRPs) in poultry meat portioning operations in Khartoum State from February 2018 to August 2020.
How many poultry portioning operations were analyzed in the study?
A total of 12 poultry portioning operations were selected, with 6 from traditional and 6 from modern systems, representing about 36.4% of the total operations in Khartoum State.
What significant differences were found between traditional and modern systems?
Significant differences were noted in premise location, separation between clean and dirty areas, and equipment calibration procedures, highlighting better hygiene practices in modern operations.
What challenges did traditional poultry operations face regarding HACCP compliance?
The assessment indicated that traditional poultry operations did not comply with international standards for HACCP PRPs, suggesting deficiencies in hygiene practices and facilities.
What recommendations did the study authors provide?
The authors recommend that all food operations implement HACCP PRPs to ensure compliance with health and safety standards in poultry meat processing.
What impact do HACCP PRPs have on food safety?
HACCP PRPs are crucial for ensuring food safety by minimizing contamination risks through established good manufacturing and hygiene practices in food operations.
Glossary definitions and references:
Scientific and Ayurvedic Glossary list for “Assessment of HACCP prerequisites in poultry operations in Khartoum.”. This list explains important keywords that occur in this article and links it to the glossary for a better understanding of that concept in the context of Ayurveda and other topics.
1) Study (Studying):
Study refers to the systematic investigation of a specific topic, in this case, the assessment of HACCP prerequisites in poultry operations. It involves collecting and analyzing data to evaluate compliance with international standards, which is crucial for ensuring food safety and quality within the poultry industry in Khartoum, Sudan.
2) Table:
Table is a structured arrangement of data used to present findings clearly and concisely. In this context, tables summarize the results of comparisons between traditional and modern poultry operations regarding hygiene practices, equipment maintenance, and other HACCP prerequisite programs, facilitating easier interpretation of the data collected.
3) Hygiene (Hygienic):
Hygiene is the science of maintaining health through cleanliness, particularly relevant in food production. The study emphasizes good hygiene practices as critical for preventing contamination during poultry processing, thus ensuring safe meat for consumption. It highlights the differences in hygiene standards between traditional and modern poultry operations.
4) Food:
Food refers to any substance consumed for nutrition. In this research, the focus is on poultry meat and its safety for human consumption. The implementation of HACCP prerequisite programs is essential to ensure that food products do not carry harmful pathogens that could adversely affect consumer health.
5) Water:
Water is crucial in food processing, impacting hygiene and sanitization practices. The study investigates the supply of potable water in poultry operations, emphasizing its role in ensuring food safety by preventing contamination during processing and cleaning, a necessary component of good manufacturing practices.
6) Meat:
Meat, specifically poultry in this study, is a significant source of nutrition. The research assesses how practices in portioning operations affect the safety and quality of meat produced. Adherence to HACCP principles is vital to minimize health risks associated with contamination during meat processing.
7) Hand:
Hands play a key role in food handling processes. The assessment of handwashing facilities in poultry operations is essential for ensuring that workers do not introduce pathogens when processing poultry. The study highlights the need for adequate facilities to promote good hygiene practices among workers.
8) Training:
Training is integral to ensuring that employees understand and adhere to hygiene practices and HACCP principles. The study identifies the level of documented training programs in poultry operations, emphasizing its importance in equipping workers with the knowledge necessary to prevent food contamination.
9) Animal:
Animals in this context represents the broader category, including all livestock. The study acknowledges the risks associated with animal handling and processing, highlighting the need for proper sanitation protocols to prevent pathogen transmission from animals to the meat intended for human consumption.
10) Insect:
Insects represent potential contaminants in food production environments. The study evaluates pest control methods in poultry operations and their effectiveness at minimizing insect presence, as this is critical to maintaining hygiene standards and reducing the risk of food contamination.
11) Cutan:
Sudan serves as the geographical focus of the study. The poultry industry in Sudan has specific challenges and standards that impact food safety practices. The findings aim to improve compliance with HACCP guidelines within the local context, addressing public health concerns in the region.
12) Agriculture:
Agriculture encompasses the cultivation of plants and rearing of animals for food production. The study highlights the intersection between agricultural practices and food safety, particularly in poultry processing, demonstrating the importance of integrating agricultural standards with food safety measures.
13) Disease:
Disease refers specifically to harmful conditions affecting health, often resulting from foodborne pathogens. The study emphasizes the strategies in poultry processing to prevent disease transmission through proper sanitation and hygiene practices, necessary for ensuring the safety of meat products.
14) Quality:
Quality refers to the standard of products, which is vital in the food industry. The study assesses quality assurance measures in poultry operations, focusing on how adherence to HACCP guidelines results in higher meat quality, free from harmful pathogens that could impact consumer health.
15) Pose:
Pose signifies a risk or danger, particularly regarding food safety. The study highlights how certain practices in traditional poultry operations may pose a higher risk of foodborne illness due to non-compliance with hygiene and HACCP guidelines, necessitating improvements in sanitation protocols.
16) Transmission:
Transmission refers to the spread of pathogens from one source to another. The study addresses how poor hygiene practices in poultry processing can lead to the transmission of harmful bacteria to food products, emphasizing the need for strict adherence to food safety standards.
17) Arrangement:
Arrangement signifies the planning and organization of resources in food safety. This study examines the arrangement of hygiene practices, including the layout of processing areas, to ensure the efficacy of cleaning and sanitization measures in poultry operations.
18) Measurement:
Measurement refers to the assessment of key performance indicators in food safety practices. The study utilizes measurements of hygiene compliance and operational standards in poultry processing to ascertain the effectiveness of existing HACCP prerequisites and identify areas for improvement.
19) Discussion:
Discussion involves the analysis and interpretation of study findings. In this research, the discussion highlights how results relating to HACCP compliance in poultry operations inform recommendations for improving practices in Sudan, addressing both public health concerns and food safety standards.
20) Education:
Education is vital for training workers in safe food handling practices. The study recognizes the role of education in promoting awareness of HACCP standards, ensuring that staff are knowledgeable about hygiene protocols necessary to maintain food safety in poultry operations.
21) Container:
Container refers to any vessel used for the storage or transport of food products. The study highlights the importance of using appropriate containers to prevent contamination during poultry processing, emphasizing hygiene standards that must be adhered to for ensuring meat safety.
22) Entering:
Entering refers to the act of individuals or items coming into a food processing area. The study emphasizes protocols for controlling access to poultry operations to prevent contamination, which includes hygiene measures that must be practiced upon entering production areas.
23) Earring (Ear-ring):
Earring, singular form, signifies the potential risk of contamination in food safety. The study discusses regulations concerning jewelry, advocating for the removal of earrings during poultry processing to uphold hygiene and prevent the introduction of pathogens into food products.
24) Cutting:
Cutting refers to the process of portioning meat in poultry operations. This study assesses the hygiene practices involved in cutting processes, ensuring that proper sanitization and equipment maintenance are followed to minimize contamination risk in the final product.
25) Aureus:
Aureus, specifically related to Staphylococcus aureus, is a pathogenic bacterium often implicated in foodborne illnesses. The study addresses the prevalence of such pathogens in poultry processing environments and emphasizes the need for stringent hygiene practices to prevent contamination.
26) Reason:
Reason signifies the justification behind practices or findings. The study aims to elucidate the reasons for differences observed in hygiene practices between traditional and modern poultry operations, advocating for change based on identified gaps in compliance with HACCP standards.
27) House:
House in this context may refer to the facilities used for poultry processing. The study assesses the infrastructure of different poultry operations, evaluating how well they are maintained and designed to support hygiene standards essential for food safety.
28) Catching (Catch, Catched):
Catch may refer to the traps used for rodents and insects in food processing. The study evaluates the effectiveness of pest control measures in poultry operations, emphasizing that effective catching methods are essential for maintaining a clean and hygienic production environment.
29) Tank:
Tank refers to storage vessels used for water or ingredients in food production. The study addresses the significance of maintaining covered and properly managed tanks to ensure the safety and cleanliness of water used in poultry processing and sanitation.
30) Bird:
Bird is primarily relevant in this study as it relates to poultry, including chickens. Understanding bird health and processing practices is essential for ensuring food safety, where the study emphasizes the hygiene standards required in poultry portioning operations.
31) Hair:
Hair is a potential contaminant in food production. The study highlights the importance of implementing hair restraints for workers in poultry operations to minimize the risk of contamination, reflecting on hygiene practices critical for maintaining food safety.
32) Line:
Line refers to the production line or sequence of processes in food production. The study assesses how different arrangements along the production line can affect hygiene practices and product safety, focusing on efficient practices in poultry meat portioning operations.
33) Soil:
Soil is a source of potential contamination, housing many microorganisms. The study recognizes soil's role in food safety, particularly how pathogens can transfer from soil to poultry products, emphasizing the need for thorough cleaning and sanitization practices in poultry operations.
Other Science Concepts:
Discover the significance of concepts within the article: ‘Assessment of HACCP prerequisites in poultry operations in Khartoum.’. Further sources in the context of Science might help you critically compare this page with similair documents:
Food safety, Good Manufacturing Practice, Good Hygiene Practices, Sanitation programme, Chi-squared analysis.