ROC FOOD Safety

Important tips in this Easter.
Can You Get Salmonella From Backyard Chickens?

You knew that it is recommended to protect our children from salmonella is not gifting live animals this Easter.

Part of the problem is that children are among the most likely to not observe good hygiene around the animals and children don't have mature immune systems.
Contact with live poultry (such as chicks, chickens, ducklings, ducks, geese, and turkeys) can be a source of Salmonella infections in people.
• Salmonella bacteria can cause mild to severe diarrheal illness or even death in people.
• Chicks, ducklings, and other live poultry can carry Salmonella even when they appear healthy and clean.
Salmonella bacteria are released in droppings and can easily contaminate birds' bodies, as well as the areas they inhabit and frequent.

Prevent Salmonella With Smarts, Soap And Warm Water.

Despite salmonella’s presence, residents with backyard chicken flocks can greatly reduce the risk of infection by taking simple precautions, Coufal said. Petting or holding live birds, handling farm fresh eggs or working in areas frequented by birds, such as the coop, can expose people to salmonella.
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There are 7 ordered principles that guarantee the correct implementation of a Hazard Analysis and Critical Control Point (HACCP) system. These are:
Identify hazards (HACCP Principle 1). Hazards and the risks of their occurrence must be correctly identified. There are 3 types of hazards: biological (bacteria, viruses, fungi, algae), chemical (toxins, insecticides, fungicides) or physical (unwanted solids, insects, objects).
Determine the Critical Control Points, PCC (Principle 2 of HACCP). Through a thorough review of each of the stages defined in the flow diagram, the points at which controls are needed since the possibility of a hazard exist must be established.
Establish critical limits for each CCP (HACCP Principle 3). Here the variables that indicate hazards must be defined quantitatively and the limit values ​​accepted for each one must be determined. In general, they are variables such as time, pH, temperature or humidity.
Establish a monitoring system (Principle 4 of HACCP). A procedure must be defined to ensure that the system operates within the defined limits. For this, a batch sampling method can also be established. The fundamental thing is that you can act quickly in case of deviations.
Establish corrective actions (Principle 5 of HACCP). Corrective measures to be applied in the event of deviations being detected must be established. These must guarantee that, after their application, the system is again under control. Its main function is to prevent the discarding of the product.
Establish verification system (Principle 6 of HACCP). Once all the previous points have been defined, the system must be completely verified. For this, tests must be carried out, the operators must be interviewed and all the areas involved must be audited.
Establish a system review system (HACCP Principle 7). A complete Documentation System must be created that includes all the appropriate instructions, procedures and records to guarantee the correct functioning of the HACCP. It must be reviewed periodically through a specific system.
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