Implementation of System for Food Safety in High Risk (Abbitoir) Industry

Abattoirs are complexes of production compartments where all operations as accepting animals for butchering, butchering animals and processing their bodies are made in order to get hygienically and edible meat which then will be made into meat for fresh consummation or further processing. Prior to this, one of the most important aspects which should be used in all departments in the abattoirs is the usage of good production practices and good hygiene practice. The usage of these two practices is precondition of implementation of HACCP system for safety in abattoir and meat industry. In order to produce edible and hygienic product, it is necessary to follow all rules and steps that the HACCP system standardizes.HACCP system in itself incorporates analysis and quality of crucial control points, which as a result give us safe and hygienically tested food