The DMRI Food Safety Management Tool
With the Food Safety Management Tool, you improve the slaughter hygiene
and food safety
The Food Safety Management
Tool is a tool for systematic audit of the slaughter line with the prime goal
to identify areas of focus, make the needed improvement/adjustments, and
subsequently follow up and document the implemented improvements. The Food
safety Management Tool is based on a combination of overall observations and
defined indicators, providing a structured system to handle problem areas. The
observations and scored questions will be supported by analyses of the
microbial count at selected areas in the production and on selected subsets of
fresh meat cuts.
The case of Salmonella
Use the Food Safety Management Tool to control the incoming load of Salmonella on the slaughter pigs. During slaughter, several procedures result in exposure of potentially contaminated parts of the animal e.g. intestines, pluck set and tonsils. Therefore, the slaughter process may involve risks of spreading Salmonella from the contaminated parts of the animal to both the production environment and to the meat. Once these risk areas have been identified using the Food Safety Management Tool, the proper correction for minimizing salmonella contamination can be implemented and subsequently monitored.
What’s in it for me?
The Food Safety Management Tool is a system that:
• Improves the hygiene level in the production and thereby the
overall food safety level.
• Identifies areas and/or processes that are troublesome for the
food safety level.
• Monitors the cleaning quality.