Slaughterhouse

In accordance with Regulation (EC) No 2073/2005, the use of microbiological criteria in food businesses must be an integral part of the implementation of procedures based on the HACCP system and other hygiene control measures. Microbiological testing is a means of ensuring and demonstrating hygiene conditions and thus making safe products available on the market.

On the basis of the above Regulation, microbiological criteria and sampling rules have also been established for slaughterhouses. The frequency of sampling is determined on the basis of a risk analysis but also on the basis of the capacity of the establishment and the type of carcass.

In more detail, the tests that can be carried out are:

Microbiological analyses on carcasses:
Total Mesophilic Flora (TFL) count
Enterobacterial count
Salmonella detection
Microbiological analyses of surfaces and equipment
Water analyses in the facility:
initial control monitoring (Group B parameters)
annual test monitoring (Group A parameters)
seasonal (4/year) control of the microbiological parameters of the control monitoring
BIOCHEMIKI Analytical Laboratories undertake the performance of all the above laboratory analyses as well as the preparation of a sampling plan and sampling at your facility.

For more information please contact us.

Find additional information on the page of the Ministry of Rural Development and Food for the Official Control of Slaughterhouses.