The Chamber of Food Industry organized a symposium to present the checklists for poultry slaughterhouses (manual / semi-automatic / automatic), in the presence of Prof. Dr. Hussein Mansour, Chairman of the Board of Directors of the National Food Safety Authority, and a large number of owners of manual, semi-automatic, automatic and factory slaughterhouses from the members of the Chamber participated in the symposium. .
Eng. Ashraf El-Jazayeri, Chairman of the Chamber’s Board of Directors, said in a statement today, “During the symposium, the most important requirements and controls for inspection lists for poultry slaughterhouses of all kinds were presented, with the aim of providing a safe food product in order to preserve the health of the Egyptian citizen.
For his part, Dr. Hussein Mansour, Chairman of the Board of Directors of the National Food Safety Authority, explained that the state has taken serious steps towards reforming the food safety system in Egypt with the issuance of the Food Safety Authority Law in 2017, which is one of the laws that coincides with food safety systems worldwide.
"Mansour" added that the food safety system is being followed in the world and not an Egyptian fad, and it is being applied with the aim of creating a control system that protects the consumer and provides safe and healthy food. He pointed out that the law grants the National Food Safety Authority all the powers of control over any vegetable or animal food product, starting from its exit from the farm and through the stages of processing to the final product, transportation, storage and consumption.
He said that the authority exercises its competencies over all food establishments within the framework of close cooperation with all workers in food handling in order to produce safe food for the consumer, stressing that all food establishments must register with the authority in preparation for conducting an inspection on them and adopting them in the white list.
Mansour added that the authority’s specializations in monitoring the poultry sector starts from the exit of the product from the farm, indicating that the authority has multiple specializations in the control of the poultry industry, which are still provided by different specialized authorities now, but it will devolve to the authority after the completion of the sector’s system.
Hussein Mansour reviewed the authority's policies and strategy for the inspection lists of poultry slaughterhouses of various kinds, explaining that the definition of a manual slaughterhouse ranges from 500 to 5000 birds per day, confirming that one of the most important papers and records required and basic in the inspection lists for poultry slaughterhouses, and the presence of certificates stating that poultry are free Residue from drugs, antibiotics and hormones.
Among the strict checklists that must be followed is the presence of a veterinarian in the slaughterhouse to carry out the inspection work for poultry during the processing stages, and the removal of giblets not suitable for human consumption in a correct manner to prevent contamination of the carcass, and the preservation of the suitable parts in refrigerators at a temperature of 0 to 5 degrees Celsius within an hour After eviscerating.
It is worth noting that this meeting comes within the framework of coordination and integration between the Chamber of Food Industries and the National Food Safety Authority to raise awareness and encourage manufacturers from members of the Chamber to join the new system for controlling food safety for the slaughter sector.
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