We are neither going to take into consideration the first as it’s linked to detergents and disinfectants used in cleaning operations nor the second which is due to the parasites of cattle, but our focus will be on the latter. The three types of food hazards in slaughterhouses In slaughterhouses and meat processing plants there are basically three types of food hazards: chemical, biological and microbiological.
In this article we will focus on the important role that drainage systems play in terms of hygiene in slaughterhouses by removing waste water and also collecting meat waste. Food hazards should not be underestimated throughout the entire meat production process, from slaughtering to delivery and storage.
In a nutshell, meat processing plants need to be designed and constructed with food safety in mind as the higher hygiene standards are, the safer the meat we eat is. There exist many hazards which can affect food safety, but at the heart of all of them there are problems related to workplace hygiene issues.
Food hazards in slaughterhouses: drainage systems for the meat industry The risk of bacterial contamination is much higher in food processing facilities such as slaughterhouses and meat processing plants, therefore maximum hygiene is paramount.
