دراسة لتطبيق نظام تحليل المخاطر لنقاط التحكم الحرجة بمسلخ حماه البلدي

Abstract EN

This study was conducted to assess the technical specifications, and hygienic practices applied in Hama local slaughterhouse, to evaluate microbial contamination for all stages of slaughtering process, and to study the possibility of rehabilitation of the slaughterhouse for the application of HACCP system and to identify the points of weakness that prevent the application of the system in the slaughterhouse.

The assessment of slaughterhouse showed that the percentage of the total score of application of GHP is 50% reflecting medium hazard which directly affects the hygienic quality and microbiological specifications of the produced meat.

On the other hand, the evaluation of some other practices such as cleaning and disinfection and all practices carried out prior to slaughter reflects high-hazard, because these were not conducted according to the GHP requirements which may affect both the quality and safety of the produced meat.

Assessment of the technical requirements showed poor maintenance in all sections specially, These poor hygienic practices were evident on the high load of examined microorganisms in the produced meat.

The study was also planned to determine the ways of developing slaughterhouse through application of HACCP system after the completion of prerequisites and training of workers and staffs is highly recommended.