Inspection techniques for poultry slaughterhouse operations: the case of the European Union

Description

Poultry slaughter includes complex and challenging operations from a food safety point of view. The food business operator (FBO) is responsible for identifying food safety risks and ensuring that food safety legislation is followed. This chapter considers the goals and prerequisites of successful food safety inspections, and then offers a detailed review of inspection techniques used in official control of poultry slaughterhouses, with a focus on the on-site inspection of facilities and operations. Common non-compliance issues are described, followed by discussion of the efficacy of control actions used by official veterinarians.

Table of contents

1 Introduction 2 Goals and prerequisites of poultry slaughterhouse inspections 3 The frequency and focus of food safety inspections 4 Inspection techniques and documentation of inspection results 5 Observing and responding to non-compliance in poultry slaughterhouses 6 Summary 7 Future trends in research 8 Where to look for further information 9 References