Slaughterhouse Sanitation
Newfoundland Health Inspectors Find Deficiencies in Slaughterhouses
A review of slaughterhouses in Newfoundland has identified numerous health concerns causing four to be shut down and a number of others to be given conditional licences.
Health Inspection of Provincial Slaughterhouses in Newfoundland
A 2007 health inspection review of 34 provincially licensed slaughterhouses found numerous deficiencies in slaughterhouse equipment and processes that increased the risk of contamination during slaughtering. The review indicated that most plants lacked not only the ability to properly sanitize utensils used during slaughter, but also lacked approved chemicals, sanitation knowledge and resources.
Although Natural Resources Minister Kathy Dunderdale admitted that most of the problems reported are under control and did not suggest an immediate health threat to the public, 4 slaughterhouses were shut down and 14 others given a one-time temporary license and 6 months to correct deficiencies.
The inspections involved provincially regulated slaughterhouses commonly used to process moose, lamb, poultry and beef. Federally inspected processing plants that supply meat to large grocery stores were not included. Only 2% of the meat sold in Newfoundland is local, the remainder is government inspected meat imported from other areas of Canada.
Health reported deficiencies:
- Lack of hot-water
- Lack of handwashing facilities
- Dirty knife blades
- Lack of hot-water knife sanitizer
- Low lighting
- Pest infestations
- Unpainted walls
- Rusty hooks
- Pets and farm animals found in cutting rooms
- Broken glass on the floor
- Gasoline stored in the corner
- Old dried meat on a saw
The Meat Inspection Act of Newfoundland and Labrador requires that all plants must be licensed unless they are registered under the federal Meat Inspection Act or are operated for providing food for personal use only (operator and operator's family).
The provincial Meat Inspection Act requires that the plant:
- have approved handwashing facilities in the killing room
- use rust-resistant metal racks and hooks or galvanized steel kept free of rust
- use rust-resistant utensils that are easy to clean and sterilize
- be kept clean, sanitary and in good repair
- take precautions to maintain the plant free of flies, rats, mice and other vermin
- use only approved germicides, insecticides, rodenticides, detergents and wetting agents for sanitation
- clean the premises upon completion of daily operation
- clean utensils daily and sterilize before each use
- clean and sterilize utensils that have been in contact with infected animals
- have adequate lighting and ventilation
Cross-Contamination of Meat and Poultry May Lead to Illness in Humans
Meat and poultry can become contaminated through cross-contamination when bacteria are transferred from contaminated to non-contaminated products. Although thorough cooking should prevent foodborne illness (e.g. salmonella, campylobacter and E. coli 0157), contaminated raw meat and poultry products increase the risk of cross-contamination with foods that are not cooked prior to eating, or with cooked foods handled on the same surfaces as contaminated raw meat and poultry.
Read more about cross-contamination in slaughtering plants:
Poultry Slaughter: Slaughter Methods and Bacterial Contamination
Sources:
Walsh P. Abbatoirs speak out. The Telegram; Tuesday, October 23, 2007.
Walsh P. N.L. report cites sanitation problems at most abattoirs. The Canadian Press. Friday October 26, 2007.
Newfoundland and Labrador Meat Inspection Act.
