Oyo Issues Operational Procedures, Accreditation and Licencing Requirements for Poultry Processing Plant, Slaughterhouse
In an effort to boost food safety and improve the poultry industry in Oyo State, the state government has ordered that all poultry processing plants in the state must follow operational procedures, obtain accreditation and a license to operate.
The move aims to ensure that all poultry products sold in the state meet quality standards and to protect the health of consumers. Violators of the new regulations will face fines or other penalties.
Commissioner for Agric and Rural Development in the state, Barrister Olasunkanmi Olaleye who gave the copy of SOP to president of Poultry Processirs Association of Oyo State Mr Balogun Abiodun and the executive members of the Association in his office, noted that the new regulations will cover all aspects of poultry processing, from procurement of chicken to slaughtering, transportation and packaging.
He noted that all chicken processing plants and chicken slaughter houses before commencement of operation must be accredited and licensed in accordance with Oyo State meat Law 2000 Section 5 (1) which states:
“The controlling authority or any other person wishing to establish a slaughter house shall make application in the prescribed form to the Permanent Secretary for Ministry of Agriculture and Rural Development for the registration of such slaughter house and every such application shall be accompanied by the prescribed fee.”
According to him, The Standard Operating Procedure (SOP) will serve as a guideline for inspecting fresh chicken in chicken processing plant and chicken slaughter houses, with a focus on food safety, quality control, and veterinary regulatory compliance of the department of veterinary services, Ministry of Agriculture and Rural Development in Oyo State.
Speaking on the Requirements of location and facilities, Olaleye said: “Suitable location to prevent contamination. Adequate space for processing, storage, and office areas. Proper drainage and waste disposal systems” are some of the requirements for registration.
The Commissioner further stated that to grant approvals, the ministry will look out for the followings:
“HYGIENE AND SANITATION: Cleaning and sanitization protocols. Pest control measures. Adequate hand washing facilities for employees. Proper waste disposal and sewage systems.”
As part of food safety measures, the commissioner said: “HACCP (Hazard Analysis and Critical Control Points) plan must be in place.The ministry will also embark on daily veterinary Inspection of incoming chickens for disease and contaminants.”
“Use of Food chain Information, Antemortem and post mortem examination to asses the live bird and chicken carcasses. Temperature control for storage and processing.”
“Properly maintained and sanitized processing equipment. Food-grade containers and utensils.”
“Training in food safety and hygiene practices. Health screenings to prevent sick employees from handling poultry.”
“Maintaining records of sourcing, processing, and distribution. Record of employee training and health screenings.”
“Proper labelling of products with clear information about contents and expiration dates Compliance with labelling regulations.”
“Evidence of established traceability using the veterinary health certificate as a tool.”
“Ensure safe and sanitary transportation of products to distribution points, Compliance with cold chain requirements for fresh chicken products.”
“Ensuring that the water used in processing meets safety standards. Water quality and water safety must be ascertained before the accreditation of the chicken processing plant.”
He said, the ministry will demand, collect and view information, which he said, include: “Documentation Review. Collect and review food chain information from the farm, including. Source of chickens. Vaccination records. Last date of antibiotics treatment.”
“The type of antibiotics that was last used before the harvest. Any potential disease outbreaks or medication use such as salmonellosis and Colibacillosis.”
“Examine each chicken for signs of illness, injury, or abnormalities. Check for any external contaminants such as dirt or feathers. Isolation:
“Isolate any chickens showing signs of Illness for further evaluation or potential rejection. Sample Collection Randomly select chicken samples for antibiotic residue testing.”
“Randomly select chicken samples for coli form count testing. Evidence of training of personnel involved in chicken inspection on the SOP, saying that evidence of payment of Poultry Inspection fee, must be shown.
The Honourable Commissioner concluded by saying that practitioners in different farming enterprises should expect more of the regulatory functions of the ministry to ensure food safety, elimination of quackery and promotion of growth in our Agricultural sector, that Government will continue to support farmers such as the supply of inputs under the ongoing SAfER programme of the State Government.
