Manipulacion de alimentos

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SECTION 2

Good practices in primary production

Primary production
• Primary production should be managed in a way that reduces the likelihood of introduction of hazards and appropriately contributes to meat being safe and suitable for human consumption. • Whenever possible and practicable, systems should be established by the primary production sector and the competent authority, tocollect, collate and make available information on hazards and conditions that may be present in animal populations and that may affect the safety and suitability of meat. • Primary production should include official or officially-recognized programmes for the control and monitoring of zoonotic agents in animal populations and the environment as appropriate to the circumstances, and notifiablezoonotic diseases should be reported as required. • Good hygienic practice (GHP) at the level of primary production should involve, for example, the health and hygiene of animals, records of treatments, feedingstuffs and relevant environmental factors, and should include application of HACCP principles to the greatest extent practicable. • Animal identification practices should allow trace-back to theplace of origin to the extent practicable, to allow regulatory investigation where necessary.



USDA

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Hygiene of feedingstuffs
Animals should not be fed feedingstuffs that: • are recognized as likely to introduce zoonotic agents (including TSEs) to the slaughter population; or • contain chemical substances (e.g. veterinary drugs, pesticides) or contaminants that could result inresidues in meat at levels that make the product unsafe for human consumption.

Hygiene of the environment
The competent authority should design and administer monitoring and surveillance programmes appropriate to the circumstances, that: • address hazards arising from animals and plants that may compromise the production of meat that is safe and suitable for human consumption; • addressenvironmental contaminants that may result in levels in meat that make the product unsafe for human consumption; and • ensure that water and other potential carriers, e.g. fertilizer, are not significant vehicles for transmission of hazards. Facilities and procedures should be in place to ensure that: • housing and feeding platforms where used, and other areas where zoonotic agents and other hazards mayaccumulate, can be effectively cleaned, and are maintained in a sanitary condition; • systems for active processing and/or disposal of dead animals and waste should not constitute a possible source of food-borne hazards to human and animal health; and • chemical hazards required for technological reasons are stored in a manner so that they do not contaminate the environment or feedingstuffs.Source: FAO/WHO, 2004.

Good practices in primary production

SECTION 2

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INTRODUCTION
The number of food-borne diseases is growing rapidly, and the safety level expected by consumers has not yet been attained. Continuation of the problem has been well illustrated in recent years by human surveillance studies of specific meat-borne pathogens such as Escherichia coli O157:H7, Salmonellaspp., Campylobacter spp. and Yersinia enterocolitica; the emergence of new hazards, such as the agent of bovine spongiform encephalopathy (BSE); and recurring disease outbreaks that have led to wholesale destruction of livestock (e.g. the 2001 food-and-mouth disease [FMD] outbreak in the United Kingdom of Great Britain and Northern Ireland (UK) and the 2003/2004 avian influenza outbreak in EasternAsia). Consequently, consumers are increasingly looking for products that are not only safe and healthy, but also morally acceptable. Assuring food safety throughout every part of the food chain has thus become a vital priority for the meat industry. This has prompted a rise in national and industry-led regulations aimed at improving food safety, animal production and animal welfare. International...
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