Journal of Developing Drugs
Open Access

Applications of good manufacturing practices (GMP) and hazard analysis and critical control point (HACCP) system in hygienic chicken meat production at retail level

4^th International Summit on GMP, GCP & Quality Control

October 26-28, 2015 Hyderabad, India

Subhasish Biswas1, 2

1West Bengal University of Animal Fishery Sciences, India 2West Bengal Livestock Processing Corporation, India

Posters-Accepted Abstracts: J Develop Drugs

Abstract :

Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Point (HACCP) system are important in order to produce safe food especially for the highly perishable food products like chicken meat. GMP includes many basic operational conditions and procedures like correct construction and layout of the food premises, adequate maintenance of equipments and utensils used in processing, effective pest control program, avoidance of foreign matter within the finished product, etc. HACCP is a preventive system assuring the safe production of food products. The application of HACCP is based on technical and scientific principles that assured food safety. The principle of HACCP can be applied to production, meat slaughter and processing, shipping and distribution, food service and in home preparation. In a case study, a comparison has been made between the qualities of chicken produced through the market procedure as it is been practiced with that of chicken produced through intervening certain aspects of GMP and HACCP. The interventions include selection of the healthy birds, cleanliness of the cutting knives and cutting platform, use of potable water and proper disposal of viscera. Fly proof netting and a clean dispensing box for keeping the cards were also installed. The result shows that microbiologically the meats were found more sound and safe when produced with the above interventions in terms of GMP and HACCP, then that of the chicken produced through the market procedure as it is practiced. Personal hygiene of the concern butcher or meat handler was also considered during the course of case study. The work also directed with the study on product processing from both types of meats and the results concluded that the later system of production can reduce more safe and sound products in terms of shelf life and product quality.

Biography :

Email: lptsubhasish@yahoo.co.in