Meat Abattoir

The meat abattoir is the most common abattoir setup throughout the world. For those of you that do not know, an abattoir is responsible for the conversion of livestock to meat. In this guide we will look at the safety features of meat abattoirs in more detail.

Who Oversees the Industry?

Over the last 20 years, the safety of how meat is slaughtered has been improved because of various outbreaks (like BSE). The meat safety act promotes the safety of meat conversion in abattoirs. The RMAA (Red Meat Abattoir Association) is the association that oversees the safety of meat in the industry. Previous to 1991, this industry was overseen by some of the bigger abattoirs which many deemed unfair because they had control on the industry.

The RMAA service the companies and individuals involved in the industry by providing training, support and making sure that all meat abattoirs meet specific standards.

Meat abattoirs are expected to adhere to standards set out by the RMAA who then liaise with government officials to tell them the results. If meat abattoirs do not adhere to these standards then they can be closed down and fined a large sum of money.

All meat abattoirs are expected to meet certain standards set out in the following fields; hygiene management, staff development, food safety management, update and maintain an information database and plenty of others to make sure the meat abattoir is run to the highest standard. To do this, all staff need to attend rigorous training.

What Training is Involved?

Training and re-evaluation of workers is necessary to ensure that all standards are met, because they change constantly. When you are training it is expected that you pass evaluation by eight training officials and four slaughter instructors.

Training staff of a meat abattoir is not an easy task. As you can see above, there are plenty of training courses that need to be attended including:

Good Manufacturing Practices - A four day course which is run alongside veterinary authorities. The course looks at all factors related to hygiene management, including how to ensure how to ensure food poisoning is not a problem.

Hygiene Awareness - A one day course which is necessary for all meat abattoir workers, this course includes prevention of food contamination and how to make sure you work in a clean environment.

After both of these courses there is an assessment, the results of which will be passed on to the executive officer.

Routine Training - It is also expected that all meat abattoir workers adhere to how to slaughter an animal in the correct way, as set out by the organisation.

The importance of training meat abattoir workers is without a doubt one that needs to be taken seriously. A negligent employee can cause significant impact on an abattoir in terms of the amount of financial damages they can cause.

There are plenty of other training courses that are available, however, as you can see from the above there are various ones that need to be attended by all abattoir workers, therefore, making sure you know everything about the training involved is pivotal for a successful business.