SANITARY AND MICROBIOLOGICAL CONTROL OF THE MEAT OF ANIMALS FOR SLAUGHTER DURING PRODUCTION AND HANDLING

Abstract

Market operators are obliged to comply with the requirements of legislation during the production and circulation of ecologically safe meat from slaughter animals - beef, pork, lamb and goat meat. According to the Law of Ukraine "On the Basic Principles and Requirements for the Safety and Quality of Food Products", it is necessary to carry out inspection checks on compliance with sanitary and hygienic requirements for the storage of meat from slaughtered animals in cold rooms at their production facilities, wholesale bases, supermarkets and agro-food markets. as well as comply with the requirements of the new European regulations on food products, the Codex Alimentarius Commission, as well as organize your work based on food safety risk assessment. Therefore, food market operators implementing the HACCP system based on the current GMP, GHP and GLP procedures should carry out sanitary and microbiological control of cold chambers of meat production facilities, wholesale bases, supermarkets and agro-food markets, which will make it possible to create proper sanitary and hygienic conditions at these facilities, to prevent contamination of the meat of slaughter animals with microorganisms, its spoilage, and the occurrence of food toxic infections.