This document discusses food safety management systems for small ruminant meat production including Good Manufacturing Practices (GMP), Good Hygienic Practices (GHP), Hazard Analysis and Critical Control Points (HACCP), Sheep Safety and Quality Assurance (SSQA), and Meat Goat Quality Assurance (MGQA). It outlines the key principles and practices of these systems for ensuring food safety at all stages of small ruminant meat production and processing.

1. Safe Meat Food
Production From Small
Ruminants
Mohammad Ashraf Paul
Prof-cum-chief scientist
Division of Livestock Products Technology
FVSc & AH,SKUAST-Kashmir

2. Food Safety
Management Systems
 TQM/GMP/GHP/GAP/HACCP
 GMP is a part of quality assurance
programme that ensures production
consistently controlled to the quality
standards appropriate to their intended
use and as required for certification.
 GMP is aimed primarily at diminishing the
risks inherent to any production

3. Food Safety Management
Systems
 GMP/GHP/GAP All practices regarding‐
the conditions and measures necessary
to ensure the safety and suitability of
food at all stages of the food chain
 HACCP A system which identifies,‐
evaluates and controls hazards which
are significant for food safety

4. GMP/GHP
 Primary production
 Establishment: design & facilites –
location, premises & rooms,
equipment, facilities, maintenance ,
sanitation & cleaning, pest control,
waste management
 Control of operations

5. GMP/GHP
 Personnel Hygiene – health status,
illnesses, personal cleanliness,
behaviour, visitors
 Transportation – design, use &
maintenance
 Product information & consumer
awareness – identification, labeling,
consumer education, traceability &
recall
 Training

6. HACCP
 WHO, FAO and other international
organizations like OIE, CAC, ICMSF and
ISO have recommended HACCP as an
effective and economical approach to
food safety and quality
 Food Safety Management Systems A‐
holistic system of controls that manage
food safety & includes GHPs; HACCP;
management systems elements &
policies and traceability/recall systems

7. HACCP
 An internationally accepted
methodology to reduce and manage risk
 A preventive system for food safety that
addresses chemical, physical and
biological risk
 Treats the production of food as a total,
continuous system, assuring food
safety from production to consumption
 7 Principles & 12 Steps

8. HACCP Principles
 Conduct a hazard analysis
 Determine the CCPs
 Establish Critical Limits
 Establish a system to monitor Control of the CCPs
 Establish the Corrective Actions to be taken when
monitoring indicates that a particular CCP is not in
control
 Establish Procedures for Verification to confirm
that the HACCP System is working effectively
 Establish documentation concerning all
procedures and records appropriate to these
Principles and their application

9. HACCP – 12 Steps
 Assemble HACCP Team
 Describe Product
 Identify intended Use Pre -Steps (PRP’s)
 Construct Flow Diagram
 Onsite Confirmation of Flow Diagram
 Identify all potential hazards associated with each step &
consider measures to control identified hazards
 Determine the CCPs
 Establish Critical Limits for each CCP
 Establish a monitoring system for each CCP
 Establish Corrective Actions
 Establish Verification Procedures
 Establish documentation & Record Keeping

10. Does HACCP Address
Quality/Safety?
 HACCP defined as a system identifies,
evaluates & controls hazards which are
significant for food safety. Basically
designed to address safety ,However, can
be applied to other aspects of food quality
also (as mentioned in preamble)
“While the application of HACCP to food
safety was considered here, the concept
can be applied to other aspects of food
quality”

11. Application to Animal
Production
 Hazards are generally due to:
 environment ,
 pests ,
 diseases of animals & plants & from
measures to control these,
 contaminants,
 hygienic conditions

12. Application to Animal
Production
 Hazards associated with primary
production may or may not be eliminated or
reduced to acceptable levels – depends on
subsequent processing/ handling (eg E.coli
in poultry,vibrios in seafoods, residues in
animal products)
 Good practices need to be followed with
the aim of ensuring food safety &
wholesomeness (GAP/ GHP) – aim is that
hazard is not introduced

13. Approaches to safe meat
food production
 HACCP approach
 Sheep Safety and Quality Assurance
(SSQA)
 Meat Goat Quality Assurance (MGQA)
 Total Quality Management (TQM)

14. Sheep Safety and Quality
Assurance (SSQA)
Three sequential levels of Implementation to be
addressed by the producers have been laid out:
L1 (SSQA Participant – Education) is designed to
educate producers about the programme
L2 (SSQA Certified – Development of site specific
Plans) designed for education of small producer
groups to implement the programme
 L3 (SSQA Verified – Verification) designed to
verify that producers have implemented the
programme and that they are following the relevant
guidelines

15. Meat Goat Quality Assurance
(MGQA)
 The production practices in MGQA are
designated as Preferred Production
Practices (PPPs) & represent CCP,s and
include :
 Flock Health PPP,s
 PPP,s in Nutrition
 PPP,s in Management
 PPP,s in Record Keeping
 PPP,s in Biosecurity

16. Flock Health PPP,s
 PPP 1:Establish and follow a flock health
programme
 PPP 2: Establish a valid vet-client-patient
relationship
 PPP 3: Store and administer drugs according to
labeled use or vet authorized off-label use and
follow all withdrawal periods
 PPP 4: Use proper injection techniques
including proper injection sites
 PPP 5: Provide training on proper dosage and
administration to all persons treating animals

17. PPP,s in Nutrition
 PPP 1: Provide proper nutrition to all animals
according to age and stage of production
 PPP 2: Ensure that feed and water are free of
contamination
 PPP 3: Comply with regulations on any ban imposed
on feeding of some ingredient/material
 PPP 4: Take proper care on the use of medications
and other feed ingredients
 PPP 5: Record use of chemicals on pastures/farm
land to prevent harvesting and feeding of feed
materials containing chemical residues

18. PPP,s in Management
 PPP 1: Provide proper care to all animals
 PPP 2: Use proper gathering and handling
techniques to reduce animal stress
 PPP 3: Provide training in proper animal
care and handling techniques to all people
working on the farm.
 PPP 4: Inspect facilities periodically to
maintain them in good working condition

19. PPP,s in Record Keeping
 PPP 1: Identify each animal uniquely
 PPP 2: Maintain records on all animals on
pertinent production parameters,
vaccinations given and other drug treatments
 PPP 3: Periodically review records for
completeness and accuracy

20. PPP,s in Biosecurity
 PPP 1: Establish a biosecurity plan for the
farm
 PPP 2: Minimize/ avoid contact between
farm animals and outside animals
 PPP 3: Establish a quarantine protocol for
animals entering the flock
 PPP 4: Establish a protocol for visitors to
the farm
 PPP 5: Do not allow persons who have had
contact with suspected diseased animals

21. TQM- Key principles
• Consistency towards improvement of product
and service
• Avoiding delays, mistakes, defective materials
and defective workmanship
• Cease dependence on inspection to achieve
quality, build quality in the first place
• Meaningful measures of quality along with
competitive cost
• Constant improvement of the system of
production and service to increase quality
• Institute modern methods of training for all
employees

22. TQM- Key principles
• Institute leadership- encourage people do a better job
• Work effectively without fear
• Overcome barriers and encourage problem solving
teamwork
• Eliminate arbitrary goals, posters and slogans that seek
new levels of productivity without providing methods
• Use scientific methods for improvement of quality and
productivity
• Remove barriers that deprive workers of their pride of
workmanship
• Institute a vigorous program of education and retraining
• Take action to accomplish transformation