The role of education and training levels of slaughterhouse workers in the cross‐contamination of carcasses
Source: International Journal of Postharvest Technology and Innovation, Volume 1, Number 2, 11 December 2006 , pp. 142-154(13)
Publisher: Inderscience Publishers
Abstract:Meat products are frequently implicated in foodborne diseases. The hygienic status of dressed carcasses is largely dependent upon the general slaughterhouse hygiene and the skills of the workers. Training, knowledge of food safety issues and communication skills of slaughterhouse workers were evaluated to identify their role in the contamination of carcasses. Face‐to‐face interviews were conducted in a range of languages as no common language was spoken by all workers. Educational standards were generally low. About 17% of workers had no formal education and the majority of them (89%) had no training in safe food‐handling. Personal hygiene standards were also low. In general, workers did not view themselves or the equipment as possible sources of contamination. The majority of the workers had limited understanding of effective cleaning regimes and sanitising procedures. The results demonstrate the potential benefits of appropriate educational and skills training in reducing the contamination levels on dressed carcasses.
Document Type: Research Article
Affiliations: 1: Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al Khoud 123, Sultanate of Oman. 2: Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Sultanate of Oman. 3: Muscat Municipality, Sultanate of Oman
Publication date: December 11, 2006