A survey was conducted by an Environmental Health Practitioner named Katlego Matshidiso Mokhua at Vereeniging on the 12th of July to determine whether the facility was meeting the requirements stipulated under the Foodstuff, Cosmetics and Disinfectants Act, Act 74 of 1965.
INSTRUMENT FOR THE ASSESSMENT OF FOOD SAFETY CULTURE
Not Agree Agree
Score 1 2 3 4 5
Our team strictly follows approved food safety procedures X
Our team believes in ensuring product safety before proceeding, rather than halting processes when risks occur X Employees take the liberty to immediately report perceived food safety risks X Employees feel free to question the status quo and raise opposing views X Colleagues feel free to engage with, inform and support one another in terms of food safety risk management X
TOTAL FOR CATEGORY INSTRUMENT FOR THE ASSESSMENT OF FOOD SAFETY CULTURE
Not Agree Agree
Score 1 2 3 4 5
Our team strictly follows approved food safety procedures 2
Our team believes in ensuring product safety before proceeding, rather than halting processes when risks occur 3 Employees take the liberty to immediately report perceived food safety risks 1 Employees feel free to question the status quo and raise opposing views 1 Colleagues feel free to engage with, inform and support one another in terms of food safety risk management 2 1 SUB-TOTAL 1 2 1 5 3
TOTAL FOR CATEGORY 12
The premises on the floor plan was separated by working stations as there were two: Dirty site and clean site. Firstly the dirty site of the premises had stations: Starting from the outside of the premises which consists of holding kraals for the animals before they can go through the process of slaughter, then the entry point where the livestock gets stunned and sleet through the throat for bleeding, after that they go through the process line to the evisceration phase and from there the clean site of the premises would be entered into.
From the clean site it starts with post evisceration and the carcasses are washed and inspected for any defects. Then after all the inspections are conducted brands would be made to the carcass before it can be passed into the refrigeration area for storage.
The inspectors and admin office was placed near the entry point for conducting their necessary responsibilities such as weighing the mass of the carcasses and grading then according to the quality of the meat.
The results presented via Graph 1 above show that employees of the said food establishment comply with the requirements an employee would expect from them.
Employers should encourage the employees to feel free in the working environment when it comes to exchanging knowledge. A person understands something better when it is explained in various ways. “Knowledge is information”. With the effect of exchanging information amongst workers the undertaking of different responsibilities of the employees can easily be interrelated so as to make the work been performed easy.Food safety at various food facilities should always be the first priority because a “product that results in bad impact on the human health” will costs the company that has produced it more monies than the used capital for the product.
Government policy and legislation
One key responsibility of governments is to develop and provide for abattoirs and for the meat sector as a whole the necessary hygiene and environmental legislative frameworks. These need to be supplemented by regulatory systems (“directives”) to be issued by governments and designed to implement and strictly enforce the laws.
Abattoir sector training
Training in Meat Inspection
Insufficient skills and knowledge in meat inspection routine practices are a key constrain to ensuring food safety of animal products. This includes deficiencies in judgment from the food safety aspect of suspicious or diseased animals or meat. National Veterinary Authorities should make all efforts possible and practicable to start training programmes in meat inspection.
Training in Abattoir Technology and Hygiene
In this case the principle of “training of trainers” could be applied, but also the slaughter personnel in individual abattoirs directly be targeted. The training should not only refer to correct slaughter techniques but should always be linked with practices indispensable for efficient slaughter hygiene.