ENSURING SAFETY OF PRODUCTION AT SLAUGHTER UNIT ON THE BASIS OF HACCP
Ensuring the safety of animal products is directly related to the epizootic situation in the region. It is known that a lot of diseases common to humans and animals, which is a biological hazard. On the territory of the Republic of Buryatia in 2017, 534 cases of animal infectious diseases were detected, of which 408 cases of diseases common to humans and animals. Slaughtering and cutting of carcasses should be carried out at specialized slaughterhouses to ensure safety at the stage of primary processing of meat. The aim of the study is to analyze the technology of slaughter of cattle and horses at a small slaughterhouse to identify and prevent the risks of dangerous factors. The analysis of slaughter of farm animals and primary processing of meat at slaughter houses of medium and small sizes in the Republic of Buryatia for 2017-2018 years was performed. To meet the requirements of the technical regulations of the Customs Union 034/2013 "On the safety of meat and meat products" HACCP principles should be implemented at slaughter houses. In the present work Standard GOST R 51705.1-2001 is used for implementation of the principles of HAACP. It is established that the most dangerous biological factors are pre-slaughter endurance and veterinary and sanitary examination. The most dangerous physical factors take place at stage of cleaning and a toilet of half-carcasses. Three critical control points were identified for which critical limits were set. To prevent the occurrence of risks determined by biological and physical factors, a monitoring system has been developed in the form of a HACCP worksheet for all critical control points. With the timely detection of certain dangerous factors, their careful control and compliance with all measures of veterinary and sanitary examination, it is possible to prevent the risk of obtaining dangerous products or reduce it the minimum possible.