RSRH Livestock Corporation sees to it that hygiene and sanitation is a way of life for every employee. We make sure that awareness and responsibility are strictly instilled in the workplace. This is why a daily checklist and preventive maintenance is a must before slaughtering operations begin; so that cross-contamination can be eliminated or at least reduced to minimal level.
Likewise, discipline is encouraged to every employee, promoting safety and hazard–free working environment. By so doing, we can share to other stakeholders in the industry the value and importance of discipline and continuing education. Especially about the Good Manufacturing Practices, Sanitation Standard Operational Procedures, and Good Housekeeping.
Inadequate hygienic practices during slaughtering or carcass handling result in high levels of microbial contamination in the meat, thus a) impacting the public health through the sale of unsafe meat, b) reducing the meat’s shelf-life and c) adversely affecting the sensory properties of products fabricated from this raw material. Inappropriate treatment of slaughter animals and poor meat-handling techniques persist in many slaughterhouses. Improper slaughtering techniques such as faulty stunning, bleeding, skinning, evisceration, and carcass splitting can damage parts of the carcass and certain by-products and make them unsuitable for further use. These problems are evident in many locally registered meat establishments. Serious short coming with regards to general meat hygiene can be frequently observed. This is to some extent due to the lack of adequate facilities in the slaughterhouses, but carelessness and lack of skills on the part of the personnel involved in slaughtering operations are also important factors.
RSRH Livestock Corporation realigned its guidelines on good slaughtering practices as per AO 19 Series of 2010. The said guideline is designed to adopt the slaughter operation to achieve the optimal end-result on the finished product thus producing a clean carcass and reduce the incidence levels of pathogenic contamination. This guideline stresses the importance of knowing that the optimal end-result can be reached based on the slaughterhouse’s specific system in-place.
Excerpt adopted as per AO No. 19 Series 2010 Guidelines on Good Hygienic Slaughtering Practices for Locally Registered Meat Establishments (GHSP-LRMEs)
