Food safety is our deepest concern as food manufacturers. We want to address it through implementation of the now globally accepted HACCP System.
HACCP is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCPs) can be taken to reduce or eliminate the risk of the hazards.
At Al Shaheer quality control is ensured at all stages – from the farm of origin – to the stage before and after slaughter, -- to the handling and storage of meat and the products, and to the time it is consumed. Al Shaheer adheres (besides meat inspection Codes) the Recommended International Code of Hygiene Practice for Fresh Meat.
A detailed HACCP plan helps us in ensuring:
- that the meat will not cause infection or intoxication when properly prepared.
- that it does not contain residues (of pesticides, veterinary drugs and heavy metals) in excess of the established limits.
- that it is free from disease.
- that it is free from contamination.
- that it is free from defects generally considered objectionable.
- that it has been produced under adequate hygienic control.
- that it fulfills the expectations of the consumer regarding composition.
Laboratory Testing
- Swab Testing: This test is conducted in order to check the effectiveness of disinfection of utensils and tools, hands after washing, apron before start work. This test is also used to check the effectiveness of sterilization of any plant surface when required.
- Environmental Sampling: The method is useful for indirectly checking the effectiveness of daily cleaning and disinfection by the enumeration of Total Aerobic Count of the environment of the slaughter house.
- Aerobic Plate Count in Meat Sample: This method is commonly employed to indicate the level of micro-organism and sanitary quality of foods. High counts in shelf-stable foods often indicate contaminated raw materials or unsanitary processing, and in perishable foods they indicate unsuitable conditions during handling and storage.
- E-Coli Detection in Meat Sample: The presence or absence of E.coli can be used as a measure of hygiene where low numbers E.coli indicates the reduced probability of enteropathogenic E. coli contamination.
In meat, fecal contamination indicates that there is contamination during slaughter particularly during evisceration where there is spill out of gut content into the meat or carcasses.
- Salmonella Detection in Meat Sample: Salmonella test strip is a rapid method for detection of Salmonella. The test provides simplified process with result in 24 hours.
- Rapid Test for Detection of E-Coli: E-Coli O157 test kit is a rapid method for detection of E-Coli O157. The test provides simplified process with result in 8 to 18 hours.
- Internal Temperature Checking: Refrigeration used for both chilling and freezing of meat products play an integral role in the production and storage of perishable foods. The primary purpose of refrigeration is to preserve meat products by slowing down the chemical and enzymatic changes which occur in tissues after slaughter and by slowing down or stopping the multiplication of microorganisms which might give rise to spoilage or food poisoning.
Ante Mortem and Post Mortem Inspection
Our quality control department comprises of qualified and experienced veterinary doctors who perform detailed ante mortem and post mortem tests to ensure that the meat produced is healthy and nutritious.
Ante Mortem Inspection
Objectives:
- To screen all animals destined to slaughter.
- To ensure that animals are properly rested.
- To reduce contamination on the slaughtering floor by separating the dirty animals and condemning the diseased animals.
- To identify reportable animal diseases to prevent slaughtering floor contamination.
- To identify sick animals and those have other abnormalities.
- To require and ensure the cleaning of trucks used to transport livestock.
Tests:
- Abnormalities in respiration
- Abnormalities in behavior
- An abnormal gait
- Abnormalities in structure
- Abnormal discharges or protrusions from the body
Post Mortem Inspection
Objectives:
To detect and eliminate abnormalities including diseased, bruised or contaminated meat.
To ensure that only meat fit for human consumption is passed for slaughtering.
Tests:
- HEAD INSPECTION
- TONGUE INSPECTION.
- VISCERA INSPECTION
- CARCASS INSPECTION
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