%0 Journal Article
	%A R. Govender and  D. Naidoo and  E. M. Buys
	%D 2013
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 76, 2013
	%T Managing Meat Safety at South African Abattoirs
	%U https://publications.waset.org/pdf/109
	%V 76
	%X The importance of ensuring safe meat handling and
processing practices has been demonstrated in global reports on food
safety scares and related illness and deaths. This necessitated stricter
meat safety control strategies. Today, many countries have regulated
towards preventative and systematic control over safe meat
processing at abattoirs utilizing the Hazard Analysis Critical Control
Point (HACCP) principles. HACCP systems have been reported as
effective in managing food safety risks, if correctly implemented.
South Africa has regulated the Hygiene Management System (HMS)
based on HACCP principles applicable to abattoirs. Regulators utilise
the Hygiene Assessment System (HAS) to audit compliance at
abattoirs. These systems were benchmarked from the United
Kingdom (UK). Little research has been done them since inception as
of 2004. This paper presents a review of the two systems, its
implementation and comparison with HACCP. Recommendations are
made for future research to demonstrate the utility of the HMS and
HAS in assuring safe meat to consumers.
	%P 279 - 284