Food quality and safety management at the Villa Clara poultry slaughterhouse

Abstract

The hygiene and safety of food for human consumption is a right that all people have, since this prevents them from harming their health. The Villa Clara poultry slaughterhouse belonging to the Santa Clara Poultry Company is of outdated technology, does not have a Manual of Good Manufacturing Practices (BPM), nor updated branch standards. This does not guarantee safety, quality or traceability of poultry production. The objective of this work is to apply a guide for good manufacturing practices, standard hygiene operating procedures, risk analysis, identification and control of critical points (HACCP) in the Poultry Slaughterhouse. The methodology used work observations over a period of 5 years, the results of the application of current branch Standards, visits to poultry slaughterhouses in other provinces, and interviews with poultry health experts in the country. The proposed records of the Guide respond to the Cuban standards of mandatory compliance and to Decree Law No. 8 and 9/2020 of quality and safety respectively of the entire chain of slaughter of the product, therefore we consider that this Manual provides the tool that guarantees the quality and safety of the "carcasses slaughtered" in conditions of technological obsolescence of the poultry slaughterhouse of the Santa Clara Poultry Company and with possible improvements to be applied to the rest of the poultry slaughterhouses in the country.